Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Chicken biryani is a Pakistani and Northern Indian dish. It combines rich seasonings with chicken and rice in a yogurt-based marinade. The resulting texture is creamy and delicate although a lot of spices and aromatics are used. Although there are several steps, the dish isn't too difficult.
Read more →
Shrimp cooks quickly, and overcooked shrimp can be tough, rubbery and dry. As soon as the shrimp is pink, it's done. Jumbo shrimp takes about 7 minutes to cook, large shrimp about 5 minutes and medium shrimp cook in 3 to 4 minutes. Shrimp smaller than medium can take as little as 1 minute to cook.
Read more →
Rump roast of beef is also called diamond cut, Manhattan roast, round roast and bottom round roast. While not as tender as some cuts of beef, it has enough marbling to either roast or braise. Cooking rump roast in a Dutch oven helps to retain flavor and moisture.
Read more →
Delmonico steak originated in the 19th century at Delmonico's Restaurant in Manhattan. Although the name is used for several different cuts of beef, Delmonico steak is often a ribeye. It is tender and more marbled than other steaks, sold boneless or bone-in.
Read more →
Salmon is one of the healthiest fishes to eat, providing plenty of omega-3s, fatty acids necessary for health according to the American Heart Association. You can cook salmon just before serving or prepare it ahead of time and serve it cold over green salad, or flaked in a salad of whole grains.
Read more →
Atlantic cod is caught in the northwest Atlantic from Greenland to North Carolina. It has been a popular fish for over 1,000 years and was part of the desire to discover and explore North America, according to Mark Kurlansky, author of "Cod: A Biography of the Fish that Changed the World."
Read more →
Flap steak is cut from the bottom sirloin and is sometimes call beef loin tip. It is less tender than more expensive steaks, but has a good beef flavor. It is ideal for marinating and needs to be cooked quickly on high heat to medium rare. Cut the cooked steak thinly across the grain before serving.
Read more →
Italian-Americans on the east coast of the U.S. often call tomato sauce "gravy." Apparently it comes from the Italian word sugo, which means gravy. Sugo al pomodoro is tomato gravy, and sugo all'arriabbiata is a spicy tomato gravy.
Read more →
The gizzard is an muscular organ found in the digestive tract of poultry. Since birds don't have teeth to grind their food, the gizzard helps them to grind their food before digesting it. Gizzards are used in many different cuisines from China where it is stir-fried to the southern U.S., where it is braised or fried.
Read more →
Good meatloaf is flavorful, moist and tender. It can be sliced without falling apart and tastes as good the second day as the day it was made. Meatloaf recipes contain ground meat, flavorings and binders. Starches, milk and eggs can all be used as binders in meatloaf recipes.
Read more →
In Spain, oxtail stew recipes developed in areas where beef and leather were produced (oxtails being an inexpensive by-product of the industry). Oxtails are bony but have some meat and fat that contribute to the flavor of the dish.
Read more →
Moles are pureed sauces that originated with the Aztecs, according to Zarela Martinez, author of "The Food and Life of Oaxaca." They are based on dried chilies, toasted and ground with nuts or seeds that provide the thickening.
Read more →
Corned beef responds best to long slow baking with some moisture. It retains its pink color when cooking, so the best way to judge doneness is with a thermometer.
Read more →