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It’s No Secret That There Is A Stigma Attached To Red Meat . There Is Little Research To Support The Claim That Red Meat Contributes To A Buildup Of Fat Within The Body, However. While Eating Fatty Cuts Of Beef Can Increas...

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    A regular oven, also known as a conventional oven, and a roaster oven are two different appliances that both cook food using dry heat. Traditionally, only solid foods such as meat and potatoes are roasted. A conventional oven,..
    Many high-end ovens offer both convection and conventional cooking. A convection oven has a fan in the back that blows hot air around, making for an even temperature throughout the whole oven, unlike conventional ovens that oft...
    These cuts come from the legs and shoulders of the cow, so the muscles are used a bit more than the sirloin and flank, for example. The more a muscle is used, the tougher the meat tends to be. But using certain preparation meth...
    After finishing a mentally draining task such as a taking a test or finishing a big project you might feel as though you've run a marathon. Your brain is tired, which often makes your body feel tired. This type of activity cont...
    Brining a chicken imparts a rich, salty flavor to the meat that also helps to keep it moist and tender throughout the cooking process, no matter what your preferred cooking method is. You can brine a whole chicken or simply pie...
    Dehydrating meat prolongs its shelf life, allowing you to rehydrate it later or enjoy as a dried food. Cooked bacon works well in a dehydrator and makes a protein-packed snack, salad topping or soup ingredient. Dehydrated bacon...
    Canning venison is an economical way to preserve your meat for up to one year. You can preserve venison by one of two methods: hot packing or cold packing. Hot packing means you cook the meat before caning; with cold packing, y...
    Preserving homemade foods requires careful attention to proper canning procedures to avoid contamination that could result in serious illness. The only way to safely preserve soup - a low-acid food - is to use a pressure cann...
    Deer hunting often yields more meat than you can eat at one time or store in your freezer. Improper wrapping will also cause freezer burn. You can preserve deer meat for later use by preserving it either raw or cooked. Preservi...
    Boneless pork loin is one of the leanest cuts of the pig. While that's better for your health, it does mean the meat needs a little extra preparation. Most barbecue drums work with a rotisserie attachment, a thin metal spike th...
    Packaged lunch meat stays fresh for between three and five days in a refrigerator once it is opened, according to the USDA Food Safety and Inspection Service. Appropriate storage is essential to the taste, shelf life and safety...
    Pork is a favorite among the world's carnivores, except where it's shunned for cultural or religious reasons. Pork tenderloins, or fillets, are an especially choice cut. Just the right size to be roasted as a meal for two or fo...
    There is no definitive agreement as to what constitutes a Delmonico steak. The contemporary Delmonico’s in New York City uses a rib-eye steak. The grilling method described here works with other cuts as well. Delmonico st...
    An inside round, also called a top round, is an affordable cut of beef with plenty of juiciness and flavor. With just 153 calories and 4.2 grams of fat in a 3-ounce serving, this type of meat is among the leaner cuts, allowing..
    High temperature and overcooking can cause any cut of beef to become tough because heat can cause the muscle fibers to contract. When the meat becomes too tough, you need to know how to tenderize cooked beef.
    Cooked by most methods, it would be as tough as an old shoe. If you slow-cook it for a period of several hours, however, a brisket will become surprisingly tender. Sliced thinly across the grain, it makes an excellent hot meal..
    When roasting vegetables in the oven or in a frying pan, it is customary to use at least a small amount of cooking oil. Oils help to keep vegetables from sticking to the cooking surface. However, many oils also contain unhealth...
    A well-prepared rack of ribs is one of the best arguments for long, slow cooking methods. Whether braised in your slow cooker, slow-roasted in your oven or smoke-roasted over low coals in traditional barbecue fashion, ribs cook...
    Unlike other types of frozen meat , fish steaks can be removed from the freezer and steamed without being thawed first. Fish steaks respond well to steaming because the moist-heat cooking method helps keep the steaks moist. Beca...
    Salmon's texture and taste, however, are at their best when fresh or defrosted raw and cooked immediately. Once frozen, cooked salmon meat is safe to reheat, but the meat may become mushy and less appealing.
    The difference between good beef and great beef is sometimes due to the qualities of the animal itself. More often, however, the difference is because of how that beef is handled after slaughter. Most modern beef is wet-aged, a...
    Lamb is a leaner red meat than beef and lets you add variety to traditional chop recipes . Depending on the age and type of your lamb, it can present a more gamey taste and aroma than the beef that you're used to. A few preparat...
    When they're properly made, meatballs are moist, tender and juicy. Unfortunately, even the best of cooks occasionally produce a batch that fall well short of that ideal. If you're in the unfortunate position of making up a batc...
    A French oven, more commonly referred to as a Dutch oven, is usually used to slow cook a cut of meat , such as a roast. Because a French oven can be used on your stovetop and in your oven, it is a convenient way to sear the exte...
    Pressure cookers can be used to prepare a variety of grains, meats and vegetables quickly, without frying or adding an excessive amount of fat. Salmon fillets can be cooked in a pressure cooker in a matter of minutes for a hass...
    Humans have been hunting and eating meat for the past 2.5 million years. Until the advent animal domestication around 6500 B.C., meat was an occasional source of protein that depended upon the luck and skill of the hunter. Whil...
    A well-done steak has an internal temperature of 170 degrees Fahrenheit, according to the University of Illinois Extension. Once you allow the steak to rest, it will have no redness inside and the meat juices will be clear. Whe...
    Before bacon is cured, smoked, sliced and packaged it starts out as a thick cut of pork belly. A piece of pork belly is composed of layers of fat and meat that cook down into a rich and flavorful dish, particularly when it is b...
    Hot ham sandwiches provide a simple meal choice for a large event or afternoon picnic, but keeping the ham warm as everyone serves themselves can prove challenging. It's vital that the sandwich slices are kept at a safe tempera...
    Hams include some of the most legendary of all cured meats , from French Bayonne hams to Italian prosciutto, from Chinese Yunnan hams to the Smithfields of the American South. Whether wet-cured or dry, smoked or unsmoked, the ri...
    A rotisserie oven keeps meat turning throughout the cooking process, allowing the meat to baste automatically with its own juices while it cooks. The Baby George Rotisserie oven is part of the George Foreman line of cooking app...
    Serrano peppers are small and fiery chili peppers most frequently used in Southwestern and Mexican cuisine. Serrano peppers are green when unripe and may ripen into several colors including yellow, red, orange and dark green. A...
    Pork steaks, often called blade steaks, have a mild flavor so they can be seasoned with a wide variety of herbs and spices. A rub is a seasoning method that blends dried herbs and spices together; it is then rubbed into your me...
    Ice cream cakes are made of layers of ice cream of different flavors, sometimes with baked cake layers or other ingredients mixed or layered in. Frosting choices for ice cream cakes are whipped topping, soft-serve ice cream or...
    Once your roast is fully cooked, you'll need to slice it prior to serving. Cutting the pot roast on the diagonal or bias means that you slice against the grain at an angle. Slicing your meat in this formation improves the textu...
    The low- and slow-cooking method is required to break down the pork shoulder’s tough consistency and to tenderize and flavor the meat . If you are short on time, making a few changes to the recipe allows you to speed the p...
    Beef tips are cubes of steak taken from the tri-tip of a cow, a triangular cut between the animal’s hind leg and abdomen. Beef tips are typically low-priced as the cut is inherently tough. However, if you cook beef tips c...
    Indigestion typically refers to an unpleasant, burning or painful feeling in the lower area of the chest or upper part of the abdomen. It most commonly occurs after consuming something spicy or irritating to the stomach, such a...
    Adding shredded vegetables to the dish boosts the vitamin and fiber content and allows you to use less meat . Even lean hamburger should be eaten sparingly because of the fat content. With endless combinations of vegetables and..
    In its natural state, beef brisket is one of the toughest pieces of the steer. It's a flat, leathery cut made of unusually long and stringy muscle fibers. However, when it's cooked long and slow at a low temperature, brisket is...
    Raw beef steak freezes better than cooked beef steak because raw meat still has all of its juices, and its natural moistness helps maintain the quality of the meat in its frozen state. Freezing is a good way to preserve raw bee...
    The purpose of aging beef is to improve tenderness and enhance flavor. Aging gives the natural enzymes time to break down the muscle and connective tissue, which tenderizes the meat . Moisture loss during the process concentrate...
    When it is time to select a new range top for your home, understanding the differences among them can help you make the best choice for your family. Electric coil and ceramic cooking surfaces have some significant differences i...
    Baby back ribs can be a succulent and juicy cut of meat that you can prepare on an outdoor grill or in a smoker. You can season your baby back ribs with your favorite herbs and spices to create a flavorful main dish. No baby ba...
    By refrigerating your meat below 40 degrees F you can prevent the growth of bacteria, allowing you to keep fresh meat for several days. If you don't have access to a refrigerator, you can still keep meat for long periods of tim...
    Bad meat is a breeding ground for bacteria such as Staphylococcus, Salmonella, Bacillus, Clostridium and Escherichia coli. The amount of bacteria in meat doubles every 20 minutes when left at temperatures from 40 degrees Fahren...
    Around the world, it’s not chicken or beef that graces more dinner tables, it’s actually pork. A 3 ounce serving of pork, which is about the size of a deck of playing cards, meets part of your daily requirement for...
    Steaming is a simple cooking technique that can help to maintain the nutritional quality of the foods you eat. Steaming vegetables is a common cooking technique, but steaming meats dates back many years in Chinese culture. Usin...
    Americans may take credit for baking their holiday ham with pineapple slices, but at least part of the credit should be shared with cooks in the Philippines, who prefer their ham cooked and simmered with fruit juices to imbue t...
    Alternatively, you can cut steak up and use it in stews, salads, sandwiches and other meals. While boiling is a less conventional way to cook steak, it can infuse the meat with flavor and produce evenly cooked meat . Depending o...
    If left untreated, this condition can literally eat away the lining of your stomach and cause painful peptic ulcers. While ground beef generally doesn't cause gastritis, there are a few things you should keep in mind when it co...
    A beef-pork combo roast combines the flavors of beef and pork and creates variety in your meal. Both pieces of meat need to be cooked to a safe temperature, so when cooking them together it is best to use a cooking method in wh...
    Bacon comes from the belly of the pig, and this smoked protein has numerous uses for meals. Commonly, many people fry, broil or bake this meat . However, you may want to try something different and cook bacon on a grill such as..
    You can purchase them at a local grocery store or butcher shop in fresh form, and some stores even carry them canned in milk gravy. This type of organ meat provides versatility, which means you can prepare it a number of differ...
    Seuss book, it actually refers to using a Green Egg outdoor cooker to cook a rack of lamb. These cookers include features of both a backyard barbecue and a kamado-style chamber oven. The ceramic sides of the Green Egg hold heat...
    If you do not consider a pork bone a valuable food source, perhaps you should reconsider. When you cook a pork breast bone after you have eaten the brisket attached to it, you can create a rich, hearty and flavorful broth that..
    Sometimes referred to as a cross rib roast, a cross-cut rib roast is a cut of beef from the cow's shoulder. This type of beef chuck roast can be prepared indoors in your oven instead of outdoors in various weather conditions. A...
    Popular mythology surrounding soda and meat claims that meat can be dissolved in soda, specifically Coca-Cola, within a day or two of immersion. Many mainstream sodas contain a type of acid that can tenderize steak and chicken,...
    A seamed eye round is a boneless, elongated cut of beef typically used for roasts. It is encased in a fairly thin covering of fat, the "seam" that separates the muscle from other muscles. Also known as an eye-of-round...
    Portuguese steak is a preparation of a fairly thin cut of meat , most commonly fillet of rump steak. Portuguese steak is highly flavorful with a bit of spice, and it is an excellent way to flavor an economical cut of meat . Cooke...
    Ham and turkey have something in common: They appear more complicated to cook than they really are. When you order tavern ham at a restaurant or deli-counter, odds are that it’s a boneless ham cut from the leg that’...
    Filet mignon and lobster tail are a rich and decadent combination. Lobster tail is the primary source of meat in a lobster, making it less work than cooking or eating a whole lobster. The sweetness of the lobster combined with..
    beef roast. The roaster is made from stone, so it evenly spreads heat throughout, allowing for an evenly cooked piece of meat . After your food is done, you can leave the roast in the roaster, as its stoneware material holds the he
    For hard-core enthusiasts of the succulent pig product, and of far less interests to the health-conscious, the aptly named bacon log combines bacon with pork sausage. It's a relatively simple dish. While many recipes advise smo...
    Hog fish is a delicate white fish and like Foot Pain Diagnosis other white fish, it can be cooked in many ways such as grilled, pan fried, broiled or baked. The filet of a hog fish is thinner than most other white fish so it cooks up quickly but t...
    Goat meat is a staple in many ethnic cuisines including Indian, Mediterranean and Mexican. Goat meat has more protein than beef, and it has less fat than chicken, according to an article in the Dining and Wine section of "...
    Cooked tofu is high in protein and also a good source of iron and B vitamins. Cooked tofu can be kept in the refrigerator for four to five days and used in recipes as desired.
    When a craving for steak strikes, you can indulge in a juicy cut of beef in the comfort of your own kitchen. A cast-iron skillet produces a brown, crusty sear on a steak and cooks the meat to perfection. Iron is dense and a goo...
    Some steak connoisseurs swear by cooking steaks frozen, while others insist you must thaw steaks first. For the first group, cooking a full- or partially-frozen steak in a skillet on the stove is the perfect way to get a crunch...
    As all new parents discover, babies are blissfully unaware of the developmental milestones set out in childcare manuals. They start to crawl, talk and eat solids when they are ready. However, as a rule of thumb, most babies are...
    Platelets are designed to help prevent bleeding. Low blood levels of platelets, known as thrombocytopenia, increases your risk of bruising and bleeding. While red meat can help increase red blood cells, it does not have an affe...
    All cuts of beef are not created equal. They differ from each other in fat content and texture, as well as cooking times and methods. The arm roast tends to be tough and less flavorful than the rump roast. In fact, the magazine...
    When properly grilled, ribeye steaks are tender and juicy on the inside with a crispy charred outer crust. An indoor or outdoor electric grill makes grilling easy, since there are no charcoals to fuss with or propane tanks to p...
    Lamb top round is probably not one of the traditional cuts you've grown up with, but it's likely to become your favorite once you've tried it. The top round cut was created to meet the demand for a compact and affordable cut of...
    Pork ribs are a convenient summertime treat hot off the grill. However, you don't need to grill pork ribs to enjoy them. You can bake them in a convection oven and save time. Convection ovens cook food faster because they have..
    You might like the taste of regular sausage, but it’s high in fat, cholesterol and sodium. Two cooked brown and serve sausage links have 9 grams of fat, 18 milligrams of cholesterol and 209 milligrams of sodium, according...
    Liver is an organ meat with a distinctive, strong flavor. The most mild and tender liver comes from young animals, such as calf, lamb, pork and chicken. You can also eat liver from older animals, but the flavor can be too stron...
    Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. When cooking a really thick steak, check the chunkiest part with a meat thermometer to make..
    Pork leg, also called fresh ham, is a cut of meat from the hind leg of the pig. While the whole leg consists of bone, flesh, muscle and fat, a half-leg or shank portion only contains the lower leg bone along with the attached f...
    The oven uses a combination of infrared, conduction and convention heat so the steak remains juicy without the worry of charring the meat on a grill. A NuWave oven does not generate excessive heat, so you can cook a steak indoo...
    The major difference is that boar ribs are significantly leaner than pork ribs, so you need to take some extra steps to ensure that the meat is tender and flavorful. An acidic brine will help tenderize the meat , and a tradition...
    If you're used to roasting your turkey in a conventional oven, using a roaster oven may seem daunting, but if you follow some basic tips, you should end up with a turkey that is brown and crispy on the outside with succulent me...
    Chuck roast comes from the neck – a less tender area of a beef cow - and because it contains tough meat fibers and large amounts of connective tissue, it needs to cook about 40 minutes per pound, usually at 325 F. Howeve...
    When you're grilling meat on your Weber barbecue in the regular way, you're exposing it to intense, direct heat. This cooks the meat very quickly and browns it well, but it doesn't allow a lot of time for heat to penetrate into...
    Beef tenderloin comes from the lower back of the cow. The meat is very tender and fairly lean, making it a good source of protein without too much added fat. Wrapping a tenderloin in bacon adds smoky flavor, but it also helps k...
    Begin with fully thawed boneless pork chops; if yours are in the freezer, move them into the refrigerator at least 24 hours beforehand. Remember that pork chops - a red meat - are relatively high in saturated fat, cholesterol...
    When restaurants or diners speak of "ribs," they're usually referring to pork ribs, which are a familiar favorite. However, beef ribs are just as rich and succulent when cooked well, and their hearty beef flavor stand...
    Each stage achieves a specific purpose with no extraneous steps or energy expended. Digestion may present challenges for those with gastrointestinal disorders related to aging and disease due to an insufficient level of hydroch...
    Pork belly is a cut of meat that is very high in fat content, which gives the meat its rich taste. Salted pork belly is not as common as its unsalted brethren. While salted pork belly has technically been cured already, it can..
    Pork loin is a tender, lean cut of meat that can be cooked in a variety of ways. The loin can be divided into three sections. The roast is the juiciest section, because it has the most fat. It is also the most economical sectio...
    The secret to making mouth-watering veal is to avoid drying out the meat . In a slow cooker, an appliance designed to retain moisture, drying anything is practically impossible. Veal cutlets are so tender, it’s almost redu...
    The FlavorWave is a convenient oven appliance that cooks a steak quickly to the desired doneness. The oven requires no preheating to further speed cooking time over using a grill or oven. The FlavorWave oven uses a mixture of c...
    Pork cube steak is a cut, typically from the loin of the pig, that has been pounded with a meat mallet. Some butcher shops use an electric meat mallet, as hand-held mallets can cause the meat to adopt a mushy consistency. The u...
    Boneless pork loin end chops derive from the blade roast, or the part of the pork loin nearest to the shoulder. This lean, versatile cut can be prepared using moist or dry heat and eaten sliced alongside vegetables or shredded..
    Meat can be a nutritious addition to your midday meal because it supplies a healthy dose of protein for afternoon energy, as well as vitamins and minerals you need for good health. If the only meat that shows up in your lunch i...
    The steak varies in weight, depending on the butcher who cut the meat . Cook a beef chuck underblade in a slow cooker to tenderize the meat and prevent it from drying out. Slow cooked beef chuck underblade will readily adopt the...
    While not the healthiest choice, a bacon weave adds eye appeal and whimsy to your dish. The techniques you need to know to make a bacon weave have a lot in common with the woven place mats you made in third grade. Once you lear...
    Beef tenderloin is a cut that's taken from the section of the loin underneath the ribs and next to the backbone of a side of beef. Because the tenderloin muscles are used for posture only and have very little connective tissue,...

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