Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Fully cooked, smoked turkey drumsticks can be heated in the oven. Proper techniques will ensure that the meat does not dry out. You can purchase smoked turkey legs at some butcher shops and at many grocery stores, or you can make them at home.
Read more →
Beef short ribs, when properly cooked, are melt-in-your-mouth tender and delicious. Prepare them in the oven with barbecue sauce when you don't have access to an outdoor grill and the weather is incremental.
Read more →
Prime rib roast, also referred to as "standing rib roast," is a tender cut of beef from the rib section. Prime rib roast is delicious and tender because of a high amount of fat marbling and should be enjoyed in moderation if you are trying to lose weight or reduce your fat intake.
Read more →
Bacteria from spoiled pork can cause food poisoning, which produces symptoms such as diarrhea, stomach pain, cramping, nausea and vomiting. The symptoms can take one to three days to occur. Fresh pork can be a healthy addition to your diet. A 3.5-ounce serving of lean pork contains 190 calories and 5 grams of fat.
Read more →
Thin-sliced short ribs are cut across the rib bones of a cow. The cut gives an 8- to 10-inch strip of ribs rather than English style short ribs, with are cut parallel to the bone in rectangular pieces. Thin sliced short ribs, also known as "flanken" or "Korean style beef short ribs,"
Read more →
Thick-cut, bone-in pork chops turn out juicer than thin-cut, boneless pork chops, which are easy to dry out by overcooking. When you cook pork chops, there is no need to buy huge, 10- or 12-oz chops. A 3-oz pork chop is an ideal serving size, with 197 calories and 9 g of fat.
Read more →
You might be hesitant to cook pheasant due to its reputation as tough, dry meat. But you can roast a pheasant to tender perfection with the proper ingredients and timing. Young pheasants are typically more tender than older birds. Farm-raised pheasants are usually killed young, making them ideal candidates for dinner.
Read more →
Kahawai are firm, silvery fish found in the ocean waters of New Zealand and Australia. Kahawai are also referred to as sea trout or Australian salmon. The meat of Kahawai is fatty with a strong taste, similar to Chinook or Coho salmon. Prepare Kahawai in foil packets with herbs to lock in flavor.
Read more →
Cook a whole salmon in the oven for an impressive and delicious main course. Whole, baked salmon is easy to prepare, yet festive enough for a holiday feast. Remove the head before cooking for squeamish eaters or leave the head in place and enjoy the prized cheek meat.
Read more →