| Buying a Roast
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Buying a roast can be an intimidating experience for someone who has never done it before. For some of us, the process of buying meats can be tricky. We just don’t really get it. >> more |
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| Ham Trivia and Interesting Facts
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The ham you buy at the store is generally wet or brine cured. This process involves injecting the ham with a combination of salt, sugar, sodium nitrite, sodium erythorbate, sodium phosphate, potassium chloride, water, and flavorings. >> more |
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| Pot Roasts | Selecting and Cooking Tips
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Whether the pot roast is cooked on the stove, in the oven or in the crock-pot, brown the meat first on all sides. For best flavor, season the meat before browning. >> more |
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| Flank Steak
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The flank steak is a lean, flavorful, boneless beef cut from the well-exercised belly muscles of the cow. Long and flat, the flank steak's best-known application is London Broil. >> more |
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| Basting a Turkey
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Experts disagree about the advantage of basting a turkey while it cooks in the oven. Some cooks feel that adding natural juices to the exterior of the bird has little affect on the internal flavor or tenderness because the liquid barely penetrates beneath the skin. >> more |
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| Baked Atlantic Lobster
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There is nothing as good as a fresh baked Atlantic Lobster that is served up with garlic butter on a warm summer day. To make this delectable dish you need to start with the freshest Lobsters you can find. >> more |
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| Cooking Chicken
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Cooking a chicken can seem overwhelming if you have never attempted a whole bird before without a little easy to follow along guidance. >> more |
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| Barbecuing Steak
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Grilling is not only perfect for cooking a steak, it’s also a fun way to prepare delicious and healthy fruits and vegetables to complete the meal. >> more |
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| Buying Fish
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| So just how does one determine what’s good and what’s not in the world of seafood? Basically, consumers need to ask lots of questions about the fish they’re buying. Here are some guidelines to help you make a successful seafood purchase. >> more |
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| Scallops
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| Like most seafood, scallops are a low fat, high protein food source, which is why doctors suggest that we eat more seafood and less red meat and other fatty foods. About 4 ounces of scallops carry about 150 calories, with only 40 of those calories from fat (mostly the unsaturated variety). » more |
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