“Frenching” food typically has two meanings in relation to cooking: slicing vegetables into thin strips or exposing the tip of the bone in meat dishes. Though the technique is most common on a rack of lamb ribs, you can french steak as well. When frenching a steak, the purpose is to dress up the presentation of the dish. You can purchase steaks frenched from a butcher, often for an extra cost, or do it from home in about 10 minutes.
Fresh Italian sausages have a gently sweet and almost floral character that sets them apart from other common sausages sold in the United States. They can be grilled and served on a bun, crumbled over pizza, or combined with ground beef in a pasta sauce. Some diners can experience an adverse reaction to Italian sausage. This could be caused by an allergy to one or more of the ingredients used in the sausages, although none of them is a common allergen.
Almonds are nutritious nuts that are a vegetarian and vegan-friendly source of protein. Other nutritional advantages of almonds include a very low saturated fat content. The roasting process does not cause major changes to the healthiness of raw almonds, although the sodium content of almonds increases if salt is added during roasting. Consult your doctor before making any significant changes to your diet, or if you are concerned about potential allergic reactions to nuts.
Roasted cashews can be a convenient and delicious snack, either on their own or in a snack mix, such as with peanuts, dried fruit or other nuts. They can be healthy when you eat them in moderation as part of a balanced diet, and they have similar nutrition information whether you get them dry roasted or oil roasted. Talk to a nutritionist about including roasted cashews in your own meal plan.
Roasted soybeans have many nutritional benefits and are a healthy alternative to snacking on crackers and chips. You can buy roasted soybeans from health food stores and supermarkets or make your own at home. They do not contain sugar and you can choose nonsalted varieties if you are watching your sodium intake. Soybeans were introduced to the United States in the 1800s and at the time of publication, half of the world's supply is grown in Midwestern United States.
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 “Cooks Illustrated” describes the texture of an arm roast as chewy and grainy. For cuts of beef more tender and flavorful than the rump roast, try top sirloin steaks or a top round roast.
Hazelnuts have a nutty taste that can add flair to any number of traditional baked goods such as cookies, sweet breads, cakes and pies; they can even be used as the basis for frosting. A baker who wants to incorporate hazelnuts into a favorite dish has several things to consider.
There are times when cooking can be frustrating. You can calibrate your oven for the correct temperature, weigh your meat to get the cooking time right and use a thermometer to monitor it, but still manage to overcook the roast. However, you may be able to rescue it.
Although some cooks prefer to stuff a pepper before it is roasted, you can stuff it after roasting to create a zesty appetizer or a vitamin-packed main dish. Peppers come in a variety of shapes, colors and flavors. Roasting green peppers adds a smoky flavor and softens the vegetable's flesh.
Beef roasts come in several different types, from areas all over a side of beef. Choosing just the right one for a dinner or gathering can be a little confusing. Chuck and bottom round roasts are from opposite ends of the animal, and are two types that are commonly used.
Some of the more inexpensive cuts of beef, such as the chuck or rump, can produce tasty and tender roasts if cooked properly. While both the chuck, known also as a chuck shoulder or chuck pot roast, and the rump, often called a bottom round roast, have many similarities, there are a few key differences that set the two worlds apart in the kitchen.
Whether you call them hazelnuts or filberts, they come from hazel trees that bear an edible nut. Deciding between raw versus roasted hazelnuts when you cook is mostly up to your preference, but have fun experimenting with both types in a variety of dishes to see which flavor combination you like the most.
Pot roast is a traditional type of family meal that is easy to prepare in your oven or slow-cooker. 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 texture and creates even slices.
Beef rib roasts are some people's idea of the perfect dinner. Whether it's a prime rib roast for a once-in-a-lifetime occasion, rib roasts provide rich, satisfying flavor. If you're going to spend money on these delicious but expensive cuts, make sure to get the best cut for your needs, as well as preparing it for the best possible result. Understanding the difference between rib roasts can help.
Roasted peppers are a common ingredient in Greek, Spanish, Italian and Central American recipes. Roasting your own is simple and results in a more flavorful product than that found in jars on store shelves. Allow yourself 40 to 50 minutes for the entire preparation and cooking process. Recipes most commonly call for roasted bell peppers, especially red bell peppers, but you may also roast other varieties, including green poblano, Anaheim and chili peppers.
If you like roasted almonds, you may wonder whether they have the same nutritional value as raw almonds. For the most part, they do. While it's true that roasting almonds destroys the enzymes in the nuts, this is of no nutritional importance, because humans don't benefit from almond enzymes.
With the possible exception of sushi, seaweed is not usually a staple in the American diet. In Korea, Japan and China, seaweed has been used as a food since at least 600 B.C. At least 21 species are used in Japan and until recently seaweed comprised 10 percent of the Japanese diet. Ireland and Scotland also use some seaweed as food. Some seaweeds are roasted before use and roasting can affect nutrients such as enzymes.
Preparing, cooking and presenting a crown roast of pork on your dining table is a special event often associated with the Thanksgiving and Christmas holidays. Learning how to order your meat, how to make a stuffing for it, and how to cook it may mean that you do it a time or two to find the perfect recipe for you. A perfectly prepared crown roast is both a visual and gastronomic delight.
Roasted red peppers are a delicacy offered on antipasto plates, tossed into pastas and tucked into salads in Italian and Mediterranean cuisine. The sweet taste of the red bell pepper is rendered into a more mellow flavor during the roasting process. Roasting red peppers is not difficult and does not require special culinary equipment. You can make this treat easily in your own home kitchen or outdoor grill.
A boneless leg of lamb is a meat cut that has less waste than a traditional bone-in leg. After the butcher removes the bone, the boneless roast usually gets dressed with a net that keeps the meat in the shape of a roast. A boneless roast needs less cooking time than a regular leg of lamb. Other than that, use the same cooking techniques that produce moist, flavorful roasted lamb.
Less expensive than a rack of lamb and less picky than a saddle of lamb cut, leg of lamb makes a surprisingly good choice for entertaining or just a special meal at home. Roasting a leg of lamb may sound intimidating, but it is no more complicated than preparing any other cut of meat, and simpler than many more labor-intensive cooking activities such as grilling steaks.
Roast leg of lamb is a traditional Sunday dinner in countries like Britain, New Zealand and Australia, but it's often relegated to special occasion-only status in the United States. That's a pity: roast lamb is not only flavorful and juicy, it is a simple way to feed -- and impress -- a crowd. Leg of lamb lends itself to a wide spectrum of variations and can be prepared with just about any combination of herbs and spices you prefer. However, it's tough to beat the pure, uncomplicated taste of lamb roasted with minimal seasonings and served drizzled with its juice.
Technically, a picnic ham isn't ham; it's pork. Ham is defined as a cut of meat taken from the top of the hind legs of a pig. A picnic ham, on the other hand, is a cut of pork taken from the pig's front legs, and it includes part of the shoulder. While a true ham may be on or off the bone, a picnic ham is traditionally on the bone. Picnic hams do taste a bit more like ham than other pork cuts because they're smoked. Roasting a picnic ham at home is simple, but it does take a few hours.
There is nothing as exciting or as memorable as roasting a whole wild boar. It is a terrific way to feed a lot of people and create a celebratory atmosphere. With the proper equipment, this chore can be done with minimal effort.
Plump, glossy and tinged a deep, dark green, poblano peppers are a mainstay in Mexican cuisine and becoming more familiar to American palates. Hotter than a bell pepper but not as eye-watering as a jalapeno, poblanos show up most frequently in chiles rellenos --- a luxuriously rich dish of cheese-stuffed roasted peppers in a pool of spicy tomato sauce. Roasted poblano peppers are equally delicious as the main ingredient in salsa verde or as a kicky counterpart in creamy soups. Anyone with a broiler can roast poblanos for restaurant-quality Latin fare.
Almost everyone enjoys fresh-roasted almonds, but they are expensive to buy at the local supermarket. You can make your own at home for a fraction of the price of already-prepared roasted almonds, and you don't have to be a chef or possess any special skill culinary skill to create them. Even better, you can season your own almonds however you like with sea salt, Parmesan, curry powder, cocoa or even wasabi powder.
The weather sometimes does not permit barbecuing on your outdoor grill, but your taste buds may insist that you grill your meal anyway. A portable electric barbecue allows you to grill practically anywhere you can access an electrical outlet. An electric grill uses a heating element, much like you find in your oven, and has variable temperature settings that let you barbecue different meats such as a rib roast.
Beef roast is a thick, primal cut of meat. Primal cuts of meat are the first, basic cuts made to an animal and there are eight primal cuts on a cow. Beef roast comes from five of the eight primal cuts of meat. The five main types of roast are: chuck, sirloin, round, short loin and rib roast. Beef roast can be roasted, braised or grilled. Beef tenderloin, rib roasts, top round and bottom round roasts are the best choices of roast to barbecue on the grill.
A sirloin roast is a large cut of beef that comes from the back portion of the cow. Though not as naturally tender as the tenderloin sections, a properly cooked sirloin roast can yield moist, flavorful meat. Barbecuing a sirloin roast on the grill adds flavor without adding fat. Because sirloin roasts benefit from long cooking times at low temperatures, you should set up the grill to use indirect heat.
Large cuts of meat like a roast are usually baked in the oven, but you can boil a roast if you prefer more tender meat or are using the meat for quick soups or stews. It is especially important that you start with boiling water before you add the meat, as the boiling water acts as a seal around the outside of the meat. This seal will keep it from falling apart and draining it of all of its fat content, which provides a lot of the roast's flavor.
If you want to turn a tough cut of meat into a mouth-watering culinary delight, practice the art of braising. By using a two step process of first browning and then cooking via moist heat, braising improves flavor and breaks down the connective tissue that makes cuts of meat such as beef chuck or pork arm roasts tough. Braising a roast, no matter what type or size roast, requires a longer overall cooking time and is appropriate for your stovetop, oven and slow cooker. Adding fresh vegetables to the pan can make your roast a meal-in-one.
Though sirloin roast is less tender than some other cuts of beef, you can use a broiling method and incorporate robust flavors to create a mouth-watering entree. Serve veggies and your choice of carbohydrates alongside this protein-rich dish for a well-rounded meal. To save both prep and cleanup time, you may simply toss a few carrots and cubed potatoes, coated in olive oil and wrapped in aluminum foil, in the oven while the roast is cooking. Thinly slice leftovers and store them in the refrigerator for yummy, next-day roast beef sandwiches.
Slow cookers are remarkably convenient cooking tools, which can turn tough, inexpensive cuts like beef chuck meat into delicious, savory meals. Even better, they can do this without any effort or supervision from the cook. Once you've prepared the ingredients and put them in the cooker, you're free to go about your day, knowing that dinner is looked after. The only shortcoming of slow-cooker cooking is that it doesn't brown your meat, so you'll need to do that first.
A round roast is a cut of meat that comes from the rear of the cow, calf or lamb. This roast may be irregularly shaped, with some parts thinner than others. Fold in the irregular ends and tie the roast with butcher's twine. This makes the roast an even shape, which prevents the thinner portions from overcooking. There is no right or wrong way to tie the roast, as long as it is secure. However, if you want your roast to look as perfect as it does at the butcher's shop, you should tie it neatly at regular intervals.
A sirloin tip roast is a cut of meat that originates in the hip area of the cow, at the bottom part of the sirloin. The sirloin tip may be roasted in the oven or on your grill or slow cooked in a smoker. Once cooked, carving the roast correctly helps a great deal with the final presentation and texture of the meat.
Pork butts get laughs for their name, but in reality a butt is the pig's shoulder. The Boston or shoulder butt is cut from the upper back shoulder blade of the pig's front legs. Cooking with a convection oven differs only slightly from conventional ovens. Convection ovens use radiant heat circulated through the oven by a fan to cook, Heather Tyree writes for Epicurous.com. This browns meat more evenly and cooks it faster. To accommodate convection's power while using a recipe for conventional ovens, you should lower the cooking temperature 25 degrees or reduce the cooking time by 25 percent.
Hazelnuts are rich, boldly flavored nuts that can be used in a variety of dishes, most commonly after roasting them in the oven to bring out their buttery flavor. Hazelnuts are healthy to use in your cooking too – they’re high in vitamin E, B vitamins and the amino acid arginine. Adding hazelnuts to your cooking could also be good for your heart. In 2003, the FDA approved the claim that regular nut consumption could reduce your risk of heart disease.
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. Although raw Serrano peppers can be used to spice up salsa or salad, they should be roasted before being added to sauces or other warm dishes.
Buying in bulk is one way to save money at the grocery store. Bulk buying eliminates the need for extra processing and packaging that often drive prices up. If you own a freezer and a sharp knife, buying in bulk can also extend to meat purchases. You can, for example, cut a full beef knuckle from the sirloin, or hip area of a beef cow, into a sirloin tip center, side and bottom roast, then grind the meat, leave it as is or keep cutting into steaks, stir fry or stew meat.
The whole loin roast is found on the back of a pig's body. It is located just above the spareribs and beneath a sheath of fat that covers the pig's back. This cut of meat is popular because it is moderately priced and very lean, making it a healthy entrée option. It is also used to make pork chops, which can be served at any meal of the day and cooked in several different ways. Whether you are cooking the roast whole or preparing it as pork chops, it is possible that you will need to do some trimming and preparing of the roast before you can start cooking.
Rump roast is a cut of meat taken from the bottom round portion of a cow, and it is commonly cooked using low heat over a long period of time, as the meat is not particularly tender on its own. While rump roast doesn't have too much fat content in general, there may be large pieces of fat on the edges of the rump roast which need to be trimmed in order to keep the meat lean and healthy.
Many cooks consider safe meat handling while cooking, but the process really begins as soon as the meat is brought home from the grocery store. Whether it's being stored or in the process of defrosting, meat should remain in temperatures under 40 degrees Fahrenheit to prevent food-borne illnesses. A roast should be defrosted in the refrigerator overnight to prevent bacteria from growing; neither raw nor cooked meat should ever be left at room temperature overnight or for any extended period of time.
Shirataki or yam noodles are thin, gelatinous, translucent traditional Japanese noodles. They are made from the flour of the elephant yam, which is also called konjac yam or devil's tongue yam. These low-calorie, high-fiber noodles are sold in Asian stores in wet form, packaged soaked in liquid. While they keep for up to one year in this form, they acquire an odor and bitterness that can be removed only by dry roasting. In the U.S., shirataki noodles come in two varieties: the traditiona, zero-carb, no-gluten kind and the tofu variant, which has some carbohydrates.
Hazelnuts are round or oblong, depending on the variety, with reddish- to deep-brown skins and creamy white to tan interiors. Hazelnuts have a mild, slightly sweet flavor that is enhanced by roasting. Roasted hazelnuts contain healthy amounts of antioxidants, B vitamins, magnesium and vitamin E. According to the Hazelnut Council, these nuts also contain low levels of saturated fat but high levels of heart-healthy unsaturated fats. You can easily dry-roast hazelnuts at home.
Indigenous to the Middle East, chickpeas -- also known as garbanzo or ceci beans -- are a staple of the Mediterranean, Indian and Middle Eastern diet. The primary component of hummus and falafel, seasoned and roasted chickpeas are a tasty and protein-rich alternative that you can incorporate into soups or salads, or enjoy alone as a nutritious snack. You can buy roasted chickpeas from specialty food markets, or you can season and roast them yourself in your home oven. Choose from a blend of red chili powder, cardamom or Garam Marsala for an authentic East Indian flavor.
One way to ensure your sirloin roast is juicy, succulent and tender upon serving is to sear the outside of the meat at a medium to medium-high temperature before finishing the cooking process in the oven. This method essentially seals the juices inside of the meat from the very beginning, giving you a sort of insurance policy against dry, tough meat. The problem is, once this step has been taken, many people will overcook the sirloin roast when finishing the cooking process. Watch the temperature of the roast very closely for a perfectly completed roast.
Fire roasting bell peppers imparts a smoky, rich flavor and brings the sweetness of the vegetable's sugar content to the forefront. Green bell peppers are actually not quite ripe yet, and their sugars are not as well-developed as their ripe red, orange or yellow counterparts. Select the more colorful bell peppers for the highest nutrient content and best fire roasted flavor. Roast them on a grill, over your stove burner or under the broiler for a fresher, better-tasting and much less expensive option to canned supermarket peppers.
Overcooking a roast at high temperatures for a long period of time will yield a dry, tough and stringy roast. As a roast is a generally dry cut of meat to begin with, cooking it without sufficient liquid for too long can leave you with a nearly inedible piece of meat. By thinking fast and using some of the juices from the pan, however, you can revive your dried-out roast to something more presentable in only a few minutes.
Deep frying turkeys is a Southern tradition dating back to deep-woods Cajun feasts and popularized more widely by Martha Stewart in the 1990s. If you can deep fry a turkey, you can deep fry roasts in a turkey fryer. Deep frying roasts at a high temperature cooks them quickly, so they don't have time to absorb much extra fat. Choose an oil with a high smoke point like peanut oil when making fried roasts so you don't risk burning the oil.
A sirloin rib roast is a quality cut of meat, though it does not contain as much fat as some other cuts, which can make it less tender and require slower cooking. However,You can fry a small sirloin rib roast in a skillet to obtain a brown, crispy outside and then bake it in the oven at a fairly low temperature for a short period of time to keep the meat juicy on the inside.
Kick off your summer with a time honored tradition that brings family and friends together by hosting a wiener roast. You can make the event as simple or elaborate as you want. Learn how to pull it all together from choosing a location, preparing invitations, bringing in the equipment and food and planning the entertainment. So haul out the blankets, pack the coolers and get ready to char to the dogs, it is time to party.
By infusing hazelnuts in milk, you transfer some of the hazelnuts’ rich, slightly sweet flavor as well as its nutty aroma to the milk. This infused milk brings an added depth to gelatos, puddings, ice creams, custards and cremes brulees. You can even use the hazelnut-flavored milk as a poaching liquid.
Making rolled roasts is much simpler then you might imagine, and less expensive. Choice or prime-grade rolled beef roasts have more fat and are therefore more tender, but they can also be more expensive. In tough economic times, anything "good" should also be economical. Fortunately good rolled roasts are as much about the cooking method as they are about the cut of meat. Braising rolled roasts with a bit of liquid in the roasting pan ensures a tender result for less money.
Despite the young age of the lamb when it is processed for cooking, a lamb roast can be very tough and dry if it is not prepared properly. To ensure that your lamb roast is tender and juicy, you must take steps at each stage of the cooking process, from marinating the lamb to carving it, to keep it moist and buttery-soft. Your attention to these details will pay off, however, when your lamb roast turns out flavorful and melt-in-your mouth tender.
Prime rib is a tender, succulent cut of meat that is ideal to serve on a special occasion. Also called a standing rib roast, it can stand on its bones while cooking. For the tenderest results, begin with high-quality meat. The best type of prime rib is labeled "USDA prime." "USDA choice" is next best, with slightly less marbling throughout the meat. Allow ample time to cook your prime rib slowly in the oven. Season the meat simply -- with freshly ground pepper, salt and garlic -- so that the juicy flavors of the prime rib come through.
The Texas Beef Council suggests braising sirloin tip roast. Braising is a cooking method that tenderizes meat through a chemical reaction related to cooking length and temperature. When the meat reaches 120 degrees Fahrenheit, collagen fibers inside its connective tissues squeeze out water, according to Cooks Illustrated. This denaturing action makes meat chewy. As meat approaches 140 degrees Fahrenheit, however, the collagen melts into gelatin and draws the liquid back into the meat, tenderizing the meat and imbuing it with intense flavor.
English roast or rib roast is a cut of beef from behind the arm roast. It is a tough cut of meat, so it is usually cooked in liquid or juices. The English have a tradition of serving roast every Sunday for dinner or mid-day lunch. They use a cut of beef that is inexpensive and is easy to find. The traditional English roast is roasted and made with gravy.
For many different dishes across all types of cuisine, the sauce is what gives the food its character and primary flavor. Sauces may be quite complex, consisting of a wide array of ingredients, or amazingly simple, with just one main flavor. Roasted red pepper sauce makes a tasty and healthy addition to pasta sauces or salad dressings, imbuing various items with a smoky, mild red pepper flavor. Fortunately, making roasted red pepper sauce at home is not complicated.
Salsa verde is a Mexican favorite that is popular throughout the Southwestern United States. Many people are fooled by its cool green appearance, but that grassy green comes from not only the tomatillos, but also from Serrano and Anaheim peppers. If you prefer a more medium-heat, you can substitute poblano peppers for the Serranos. No matter how you fix it, salsa verde is the perfect accompaniment to beef fajitas, tacos or even nachos.
The average American consumes approximately 60 lbs. of beef per year. Although it is still considered a fatty meat, today's beef is leaner than it was just 30 years ago. Cattle have been bred to produce leaner meat, and more fat is trimmed away before marketing. "The Joy of Cooking" states that a rump roast is an in-between cut that cooks up tenderly with plenty of flavor. You usually cook a rump roast with liquid to preserve moisture by braising it or using it in a pot roast. However, you can prepare a rump roast using a microwave oven.
Veal roast is a flavorful, tender cut of meat commonly found in Italian recipes and cuisine. Veal roast pairs particularly well with roasted fresh vegetables and pastas. For best results, buy the freshest veal roast you can find from a reputable butcher or market, and buy the highest grade you can afford. While microwaving veal is not the best method, it can be used when time is a factor, especially when it is served with a wine or cream sauce.
The secret to pan roasting a ribeye roast is to cook it at a high enough temperature to seal in the meat's juices. You can also use a marinade to baste the roast while it cooks, which adds extra moisture and flavor. Pan-roasted ribeye is an elegant and delicious cut of beef when the meat is cooked right. You can prepare a ribeye roast in a few simple steps.
Lobster tail meat is succulent and sweet with a soft and juicy texture. There are several ways to prepare lobster tails; pan roasting them imparts a rich taste that is otherwise unattainable. To add more flavor to lobster tails, pour a mixture of melted butter and lemon juice over the top once you've cooked them. Pan roasting lobster tails takes approximately 10 minutes. This recipe serves one, but you can prepare multiple tails at a time to suit your dining needs.
Although boiling often is used to cook turnips, roasting caramelizes the sugars in the vegetable, adding a new depth of flavor. Turnips not only taste good, they are good for you, with 35 calories in a 1/2-cup serving and plenty of vitamin C. When shopping, choose smaller turnips that are a few inches in diameter as they have the sweetest flavor.
Seasoning your ribs prior to roasting will allow the flavors to seep into the meat to enhance the taste. Just because you choose to roast ribs in the oven doesn't mean they cannot have the smokey flavor they would get on the grill. The right seasoning will add a touch of smoke to your roasted ribs.
Roast beef is a classic American main course that can easily feed a small or large group, depending on the size of the roast. Plan on cooking approximately 3/4 lb. of meat per guest. If you have leftovers, you can thinly slice the roast beef and make sandwiches, or roughly chop it and use it for soups and stews. If you are using a bone-in roast, scraps and bone can be slow-cooked with fresh herbs and spices, carrots and celery to make beef stock that can be used for different recipes.
A beef arm roast is cut from the shoulder portion of the beef. If the arm roast is bone-in, the bone is round. Depending on how your butcher cuts the meat, it can have several names. If the arm roast is cut into a smaller slice of meat, it is called an arm steak or a Swiss steak. The cuts from this area of the beef are not suited for dry-cook methods, but slow-cooking or preparing the meat in liquid results in fork-tender beef.
Use roasted eggplant for a tasty appetizer or side dish to accompany your main course. Eggplant has a savory, meaty consistency, so it can be served as a vegetarian main course. Eggplant has a naturally bitter flavor and may get mushy when it's roasted in the oven. To keep it firm with a mild flavor, prepare the eggplant by sweating it. Sweating the eggplant will remove all of the bitter juices and keep the eggplant slices al dente while you roast them.
A French roast, or roti de boeuf, is a style of preparing roast beef that includes particular spices and flavorings traditionally included in French cooking. The most tender and appropriate beef roasts for this dish include chuck-eye, top blade or bottom roast. Butcher shops and grocery stores sell beef roasts of varying quality based on the level of fat marbling throughout the meat. Prime meats are marbled throughout, which protects the flesh from drying, resulting in a tender dish. Select and choice roasts contain less marbling and may result in a drier roast.
Pinon nuts, also called pine nuts, come from certain species of pine trees that grow in mountain deserts and other places between 3,500 and 9,000 feet in elevation. The nuts were a staple among many Indian tribes, but continue to appear in several types of ethnic cooking. Some people eat raw pinon nuts, but preparing them for snacking or cooking brings out their flavor.
Duck has been a delicacy among many cultures since China's Yuan Dynasty in the 14th century. The poultry's rich, flavorful meat is partially the result of a fat layer just beneath the duck's skin, which helps it float and increases the fowl's tendency to move about more than a chicken or turkey. Its increased activity gives the bird darker, stronger-flavored flesh.
Roasted soybeans are a crunchy snack that's actually good for you. Soybeans are the only plant food that contains a complete protein. In other words, they contain all the essential amino acids necessary for human health. In fact, the amino acid profile of soy is very close to that of animal products like meat, eggs and milk. Roasted soybeans can be eaten out of hand like nuts, or they make a delicious topping for salads. Though cooking roasted soybeans takes a bit of time, it's not difficult.
A rolled sirloin roast is an elegant meal suitable for a dinner party or a Sunday dinner with the family. It takes 18 to 24 hours to defrost a frozen roast in the refrigerator because of the thickness. If you're in a hurry, you can defrost the roast in cool water, which takes two to three hours. Thawing the roast in the microwave is even faster, taking only eight minutes, but you must be careful not to cook the filling.
Almonds are related to peaches, apricots and cherries. Unlike their pitted cousins, however, the edible nut is situated inside a tough, fleshy outer layer that becomes its hull upon maturation. Nutrient-dense almonds are an excellent source of monounsaturated and polyunsaturated oils, protein, potassium, magnesium, calcium, iron, zinc and vitamin E. Eating them roasted helps you absorb more of their nutrients, because roasted almonds and other nuts are easier to digest than the raw variety. Although you can effectively roast almonds at a high temperature for a short period of time, decreasing the temperature while increasing the roasting time produces tastier almonds.
Habanero and serrano peppers both pack a lot of heat for their small size. Excellent sources of vitamin C if your mouth can withstand them, these peppers are low in calories, high in antioxidants and loaded with flavor. Using roasted habaneros and serranos is a convenient way to add heat to a dish; try tossing them into stews, casseroles and dips. Roasting and freezing fresh hot peppers allows you to keep them handy and ready to go.
A bacon joint is a cut of cured pork, and though it is generally cut from the shoulder area, the name "bacon joint" doesn't imply any particular cut of meat. Though bacon joint can be grilled and boiled, roasting it allows the natural flavor to come through with a minimal amount of preparation. Slice and use bacon joint in a variety of different recipes, or serve it as a main dish.
Roasting a bird -- anything from quail, which are generally small, to a large turkey -- is not as daunting a task as it may seem. The general rule when roasting any bird is to allow 15 minutes of cooking time for each pound. But the true measure of when your bird is done is based on the internal temperature of the meat, not the actual cooking time.
Brisket is a naturally tough piece of beef from the area below the upper ribs. Because it is tough, brisket needs to slow cook so the connective tissues in the muscle break down. Roasting the brisket in the oven is a simple way to slow cook the beef to turn it into a tender piece of meat. Marbling of fat throughout the brisket and a layer of fat around the outside helps keep the meat moist and adds flavor as it roasts.
If you enjoy chicken, duck can serve as a pleasant alternative. Unlike most poultry, duck consists primarily of dark meat, meaning that you won't encounter the problem of dry meat due to its high fat content. In fact, several steps in the preparation of duck will seem contrary to roasting a chicken or turkey. The best way to approach cooking duck is to view it in light of its unique characteristics rather than comparing it to other meats.
The highest quality section of beef is called the tenderloin. The fillet, which is a roast cut from the center of the tenderloin, is usually the most desirable cut of all. It's a long, thin, tubular-shaped roast, which is best when cooked rare to medium-rare. If it is cooked well-done, it will begin to dry out and become less flavorful. To preserve the juiciness of the steak, rest the meat before slicing. Season the meat with Dijon mustard and chopped green peppercorns. If you don't care for peppercorns, you can substitute minced garlic.
Most of the time when you think of ham, what comes to mind is the deep-pink meat that is served at Easter. It is decidedly salty and pairs well with a spicy sauce. A fresh whole ham, however, is the hind leg of a pig that has not been cured or smoked and needs to be cooked before eating. When cooked, it does not have the same deep-pink or rose color as a cured ham, but instead is a greyish white similar to pork chops and pork roast. It is more delicate in flavor. Fresh ham is low in calories, high in protein, phosphorous and potassium. It is also lower in sodium than the typical cured ham.
Lamb is a flavorful and tender meat, but it is also high in fat. A single 3 oz. serving of lamb can contain 18 grams of fat. The key to enjoying a lamb roast is to choose a high-protein cut and trim it well. Lamb is often rubbed with olive oil and seasonings before roasting. You may choose to skip the oil, but this can result in a dried-out roast. If you cook lamb without oil, be sure to add a bit of liquid or serve the roast slightly rare.
Pig roasts are popular worldwide, with a rich tradition around the globe, from Italy, where roasted pig is called porchetta, to the Philippines, where the dish is named lechon. There are also a variety of ways to roast a half-pig. Using a pig cooker, which resembles a large grill, is one option. Pig cookers can use gas, charcoal or wood.
Roast lobster takes on a slightly firmer but still juicy texture when roasted in the oven. But roast lobster still needs to boil for a couple of minutes before baking. This gets the lobster ready for fast roasting. Bake it for too long and the flesh dries out. Lobster contains healthy substances such as omega-3 fatty acids. For a slightly lighter dish, swap butter dressing for olive oil. Try freezing a lobster for 2 hours before cooking to kill it in a humane way.
If you are hosting a Hawaiian luau, roasting a pig in an underground pit will add authenticity to your celebration. The luau pig is placed in an underground pit, called an imu, and roasted for most of the day, which results in a moist and tender pork dish. Making your imu takes a great deal of time, so leave lots of it before your Hawaiian luau. Serve your roasted luau pig with other traditional luau foods like poi, salmon and fresh fruit. Make room at the end for hula dancing and you will have successfully pulled off a traditional luau celebration.
Mirepoix is a French cooking term that refers to a combination of chopped celery, onion and carrot that is used as a base for many soups, stews and other dishes. The term is pronounced "meer-pwah" and while you can add it raw to a dish to cook along with the rest of the ingredients, it is usually cooked to some degree first. Roasting your mirepoix extracts as much flavor from the ingredients as possible to transfer to your main dish.
Cuban style roast pig is a flavorful, succulent dish that is commonly served on Christmas Eve, Easter and on special occasions. While Cuban style roast pig is often prepared in a special roasting vessel called a la caja china, these are quite expensive and somewhat difficult to find for most home chefs. However, Cuban style roast pig can still be prepared in your kitchen without special tools.
Roasting your own pumpkin for use in baking or cooking is a simple process that some people overlook during the fall pumpkin harvest. This year, instead of being afraid of roasting a fresh pumpkin, dive right in and get your hands dirty. Roasted pumpkin is high in fiber, low in calories and has a fresh flavor that enhances your favorite recipes that call for pumpkin. Select small cooking pumpkins over large jack-o-lantern pumpkins for best results and a faster roasting time.
Roasting peppers deepens their flavor, which makes them a great means to add interest to recipes for salads, sandwiches and pastas without any added fat and very few calories. A half cup of roasted red peppers has only 30 calories and constitutes one of your daily servings of vegetables. The 2010 Dietary Guidelines for Americans recommends that adults eat 2.5 cups of vegetables every day, compared with the 1.6 cups adults currently average.
Roasting an entire suckling pig can not only give you an aesthetically appealing centerpiece at an outdoor party or luau but will also yield some of the most tender and delicious pork possible. Large whole pigs need to be cooked in a barbecue pit or on a rotating spit over an open flame for many hours. However, smaller suckling pigs can be cooked indoors in the oven using a roasting pan.
Cooking a whole suckling pig in Cuba is a tradition on New Year's Day. Although it is usually cooked outdoors wrapped in banana leaves over hot coals, it is possible to cook the pig indoors in your oven as long as the pig will fit. You can ask your butcher to cut the pig in half for you if the pig turns out to be too large to comfortably fit in your oven.
If you think acorns are only for squirrels, think again. Acorns are tasty and nutritious and also easy to harvest. You can gather them from oak trees in the fall and roast them to make a delicious snack. However, you need to treat them before roasting, since they contain tannin, which is slightly bitter. The acorns of white oak are less bitter than the ones from red and black oaks.
Almonds make a nutritious snack or addition to recipes. An ounce of almonds contains 35 percent of your recommended daily allowance of vitamin E, plus healthy fiber and protein. Roasting brings out the flavor of nuts. You can roast almonds quickly in your microwave, with or without additional fat. Eat roasted almonds as a snack, add to salads, main dishes, use as a topping for vegetables or mix into baked goods.
Anaheim peppers are large, green chilies that have a mild flavor. These peppers are perfect for stuffing or including in a mild, flavorful salsa. Alternately, the Anaheim's perfect balance of flavor and spice makes it the ideal pepper for roasting and including in salads, on sandwiches or even in fajitas. Roast Anaheim peppers by grilling them or broiling -- either way, the peppers will become tender. Grilling these peppers imparts a smoky flavor to the chilies, while roasting them in the oven will add a more subtle flavor.
Chiles add flavor and depth to meat dishes, sauces, casseroles and countless other recipes without adding fat or many calories. Some chiles, like New Mexico green chiles, must be roasted and peeled before you can eat them. While roasting is traditionally done with a large rotating barrel grill, you can roast and peel your own chiles from home with your gas stove or oven.
Baingan, or baigan, is eggplant. When used in Indian cooking, it is often roasted over an open flame to blacken the skin and make it easy to remove. If your stove is electric, you will have to roast the eggplant skin a little differently. You can achieve the same result with a griddle on an electric burner. Baingan bharta, also spelled baigan bharta, is a typical Indian recipe that demonstrates this technique. Choose eggplants that are firm and smooth with unblemished skin. This curry sauce is thickened with vegetables, especially minced onion and tomato.
Roasting beets and turnips is a relatively simple way to take these root vegetables from hard to tender and delicious. You can serve them as the side dish to a hearty meal or create a warm salad by tossing the hot roasted beets and turnips with fresh bitter greens like arugula, adding walnuts, goat cheese and other fresh vegetables that you enjoy, and then drizzling the salad lightly with oil and vinegar.
Boneless rib roast, also known as boneless prime rib roast, beef rib eye roast and rolled rib roast, is one of the most prized, flavorful and tender cuts of beef. When it includes the bones it's called a standing rib roast. When it is deboned, it is rolled and tied with string. Well marbled and already very tender, it is best not to marinate rib roasts. To optimize flavor and tenderness, sear the outside of the roast on high heat and then decrease the temperature to evenly heat the interior without overcooking the outer layers.
A product of the Caribbean, breadfruit is rich in potassium, carbohydrates and vitamin C. This round greenish colored fruit boasts an array of varying textures and flavors depending on its stage of ripeness. Breadfruit is bland in flavor, but soaks up seasonings and sauces well. The starchy aromatic breadfruit is similar to a potato and makes useful filler in soups and other dishes or can be served alongside eggs or fish for breakfast.
Confectioneries, specialty shops and chocolate companies roast their own cacao beans, or cocoa beans, as you may know them. Some chocolate aficionados roast their own chocolate beans at home, and you can too. Once you've roasted the beans, you can make chocolate paste, cocoa butter, cocoa or chocolate. Roasted nibs -- the endosperm portion of the chocolate beans -- can be chopped and included in baked items. Perhaps the simplest use of roasted cocoa beans is to chop them finely and mix them in with your ground coffee for a chocolaty morning brew.
Full of fiber and beta carotene, carrots are a favorite among adults and kids for their crunchy texture and subtle flavor. Beta carotene is an important cancer-fighting agent and is highly effective for heart health, making carrots not just a tasty snack or side dish, but a healthy addition to your diet. Roasting carrots in foil is a near-effortless way to prepare them for your next meal.
Cashews are typically sold preroasted and seasoned, but if you are looking to avoid the high levels of sodium and saturated fats in manufactured cashews, you can roast your own at home. Purchase raw cashews at your supermarket or health food store and roast them in a light coating of olive oil and herbs. Your cashews will have a clean, savory herb flavor and you won't miss the salt or the heavy, greasy finish from the vegetable oil.
The celery plant originated in the Mediterranean and was once considered too bitter to eat. Celery grows in bunches of leaved ribs instead of one main stem. Although usually eaten raw, celery can be easily roasted and served as a complement to meat and fish dishes. Roasting vegetables is a healthful and practical way to cook your vegetables in the fall and winter.
Cornstarch -- a cooking ingredient made from corn kernels -- can be used for everything from thickening soups to cleaning pots and pans. Although cornstarch has little nutritional value, it is gluten free, which makes it a substitute for breadcrumbs and flour in many recipes. Cornstarch is also cholesterol free and has no saturated fat. When you want to give roasted potatoes or steak a thick, dry crust, coat your food with cornstarch.
An eggplant is a member of the nightshade family of vegetables that includes tomatoes, potatoes and peppers. The season that produces the best eggplant is late summer, in August and September, but most markets sell them year-round. Roasting eggplant is a common practice to soften the flesh for use in dips and spreads, such as the Middle Eastern baba ghanoush. Leaving the peel on during cooking encases the vegetable for easy handling.
Field mushrooms are hard to find in stores because of their short shelf life, but you may stumble across a cache at a farmers market or find a friend who has field mushrooms growing on her land. Similar to white button mushrooms in flavor and texture, field mushrooms can be eaten raw, sauteed and fried, but roasting brings out their natural flavor. Depending on how you're planning to serve them, you can chop up field mushrooms before cooking them or roast them whole.
The fruit from a fig tree has a rugged outer peel with jelly-like flesh on the inside that is surrounded by a mass of seeds and white rind. Roasted figs make a sweet addition to salads, tarts, pies, puddings and bread, or can be eaten on their own. You can usually find figs in most grocery stores or specialty shops, and preparation and roasting is not difficult.
A French rack of lamb is one that has had the meat, membranes and fat that hold the ribs together removed. The meat remaining on the rack of lamb is succulent, tender and pulls apart easily. The process of cleaning the tips of the bones is called trimming, or Frenching, the rack of lamb. Frenching a rack of lamb requires practice; ask your butcher to do it for you. To roast French rack of lamb, you will need fresh herbs, one hour of marinating time and approximately 25 minutes of bake time.
The term French veal chops does not refer to a particular cut of veal. It is a term used to denote a particular cooking method that involves pan searing, then coating and baking the veal chops in the oven. For a classic touch, serve roasted French veal chops with sautéed garlic green beans and a bold glass of French wine, such as a red Bordeaux. Leftover veal chops can also be used to make a decadent sandwich or topping for a salad when sliced.
Green peppers are a common type of pepper used in many foods, including pepper rellenos, pizza and beef kebabs, among many others. Green peppers have a mild flavor when raw but can be cooked to embolden their taste. Many people enjoy cooking green peppers at high temperatures because the process caramelizes the sugars in the green peppers, resulting in a sweet flavor. Roasting green peppers is a popular way to achieve this effect and is a simple cooking process.
The sweet flavor of pineapple complements the taste of ham, so using the juice for basting is a natural progression. Basting is a cooking technique that sears meat in juices. The key is to create a glaze for your ham that uses pineapple juice. As the meat bakes, the juices will pool around the bottom and provide you with basting material.
Herb gardens are a useful and attractive addition to any kitchen garden, but they often grow faster than they can be used. Dry fresh herbs and you have flavorful, additive-free seasonings for your kitchen. There are several methods for drying fresh herbs; one of the easiest ones is to roast them. Roasting fresh herbs in the oven at a very low temperature helps keep their natural oils intact, which means that they maintain their flavor.
Roasting meat or poultry in the microwave decreases cooking time and uses less energy than your conventional oven -- and since it doesn't produce heat, your kitchen stays cool, which is always a benefit during hot summer months. Using a microwave helps retain the nutritional value of foods because of the decreased cooking time, and lets you cook food without adding additional fats, according to the "American Dietetic Association Complete Food and Nutrition Guide." Although your microwave may not brown your food as your oven does, it does not alter the taste.
There are two types of Italian chestnuts commonly available: Marroni chestnuts and regular chestnuts, which are smaller and lighter in color. When you are buying Italian chestnuts, look for ones that have no cracks and are a uniform dark brown color all over, without blemishes. Always wash chestnuts before roasting them, even though they will need to be peeled before they are eaten.
The makeup of Italian sausage varies, but there are standard requirements. Italian sausage contains at least 85 percent meat and fat, and no more than 3 percent water, according to the U.S. Department of Agriculture. It also contains salt, pepper, fennel and/or anise. Italian sausage is usually all or predominantly pork. Beef, veal, lamb and poultry are common, too. Italian sausage often contains grain-based fillers, other seasonings and chopped vegetables. The label must specify the ingredients. Italian sausage is easy to roast in the oven.
Lasagna is an Italian baked pasta dish that has become famous worldwide over the years. The term "lasagne" is the actual name of the typical fresh pasta sheets used to prepare the casserole. These are layered with a wide variety of ingredients, such as sauce and cheese, and roasted in the oven for a delightful Sunday Italian lunch. The classic recipe, Bolognese style, is a hearty dish filled with slow cooked ragu sauce. A few basic cooking steps will make this dish mouth-watering.
Leeks contain few calories and significant levels of iron, folate and vitamins C and B6. Leek stems have a firm consistency with a mild flavor, similar to that of a red onion. Roasted leek stems are crisp with a tender, moist interior. Serve roasted leek stems as a side to a meat dish or slice and stir them into a pasta or salad. You need 45 minutes to roast leek stems for a serving of five.
A marinade uses acidic liquids to break down the proteins in meat and tenderize it. Marinades also infuse meat with their flavor, creating a seasoning that will not cook away under high heat. While sirloin tips are taken from a tender cut of beef, marinating them will make them softer and tastier. Roasting the sirloin tips browns them to seal in flavor and then slow cooks them until done. To roast marinated sirloin tips, you will need approximately 55 minutes per pound.
Marshmallows are typically roasted on a skewer over an open flame, but if you don't have access to a campfire, a candle or stovetop burner will do, but neither will replicate the smoky flavor of an outdoor fire. Roasted marshmallows are often prepared to be eaten between two graham crackers with a piece of chocolate, in a treat called a S'More.
Long hailed for their unique earthy flavor and texture, the ancient Egyptians considered mushrooms to be the plant of immortality and the pharaohs even went so far as to declare that only they could eat them. Since then, mushrooms have been enjoyed in everything from soups to casseroles. Mushrooms aren't just a useful addition to other meals, but can be enjoyed by themselves for the full impact of their flavor. Roasting mushrooms allows you to fully savor their flavor so you too can eat like a pharaoh.
Parsnips are root vegetables from the carrot family that grow in cold weather. They resemble a carrot but have an ivory tint. Parsnips are a good source of folic acid, fiber, potassium, protein and vitamin C. They have a sweet and nutty flavor that pairs well with cinnamon, ginger or nutmeg. You can bake, steam, boil or microwave parsnips. When purchasing parsnips, look for ones that have a firm and smooth root. They can be stored in the refrigerator for up to four weeks.
Peameal bacon is also known as Canadian bacon, which is smoked pork cut from the eye of the loin. Canadians call it "back bacon" or "peameal bacon" because they used to coat it in ground yellow peas and then fry it. While this cooking method has fallen out of favor today, the name remains. Peameal bacon can be purchased already cooked and sliced or in an uncooked roast which you then cook yourself and slice to your preference. If you have purchased an uncooked peameal bacon roast, oven roast it for best results.
Kitchen torches offer a quick way to roast red, yellow or orange bell peppers, as well as thick-skinned chili peppers. Small kitchen torches rely on butane fuel cartridges, but serious home cooks and professional chefs often opt for a larger, more powerful propane torch, like those used by plumbers. Whether you have a small kitchen torch or a heavy-duty one from the hardware store, roast peppers for all of your favorite dishes using the same simple method.
Pie pumpkins, also known as sugar pumpkins, are substantially smaller than their jack-o-lantern cousins. These pumpkins weigh around 4 lbs. and have a smooth texture and sweet inner flesh. You can roast pumpkin for pies and other baked goods, or serve it as an autumn side dish. This simple method produces a tender pumpkin, ready to chunk or puree, making it perfect for any dish from muffins to ravioli.
Fresh roasted pineapple is a sweet and tangy end to any meal. Pineapples are not actually one fruit, but a collection of berries. Check for ripeness by gently pressing on the bottom the pineapple and smelling it. If there is some give and it smells sweet, the pineapple is ripe. They do not continue to ripen once picked. Roasting pineapple slices brings out their sweetness without losing any of the acid tartness that makes pineapple so refreshing. It's not difficult to roast fresh pineapple, making it as convenient as it is healthy.
Pinon, also known as pine nuts, are the seeds of over 20 species of pine trees. The nuts have a bitter and unpleasant flavor until they have been roasted over high heat. Roasting transforms the flavor from sour to slightly sweet and reminiscent of a peanut. However, if you roast pinon in an oven, as you would other types of nuts, they will explode and burn. You must roast pinon in a skillet, constantly agitating them, over the course of about 10 minutes.
Roasting pumpkins makes their flesh soft for use in soups, breads and other recipes. You can also eat the roasted flesh by itself with a little salt or sugar and butter. Dry roasting helps remove much of the pumpkin meat's water, which makes the puree more flavorful than steaming or braising the pumpkin can. For best results, select smaller varieties, such as pie or Cinderella pumpkins, for roasting purposes. Larger jack-o-lantern pumpkins tend to have more water.
Quince is a small, tree-grown fruit that resembles a pear. Quince is native to Asia and has a sweet and tart flavor. Quince is often too hard to eat raw, so it is usually frozen or cooked before it is eaten. Quince turns red when cooked and is useful in jams or jellies. Quince has high amounts of vitamin C and B2 and has been used to relieve stomach ailments. Shakespeare wrote that quince was the "stomach's comforter."
While smoking is the traditional method of cooking ribs, you can easily roast ribs in the oven with a dry rub. You will find both spareribs and baby back ribs at your grocery store. Although both are cut near the backbone, baby back ribs include the loin portion of the ribs, resulting in a more expensive cut. There are some regional variations that may contribute to the presentation of the ribs. St. Louis-style spareribs are trimmed of the rib tips while Kansas City-style ribs take the process one step further by removing the breast bone. No matter what type you choose, a little kitchen prep will yield a tasty meal.
Similar in appearance to onions, shallots are actually their own species. These little bulbs look like elongated onions complete with the same papery skin as onions have, though the smell and taste are completely different. Often used in gourmet cooking, shallots are low in calories and sodium and high in potassium. Roasting shallots enhances their flavor, making them a delectable accompaniment to your next meal.
Sirloin burgers are made with ground beef taken from the rear section of the cow. They are typically more tender than hamburgers made with other cuts of ground beef. For the best texture and consistency, ask for freshly ground sirloin from your butcher. Roasting sirloin burgers is a method of cooking them with high temperatures in the oven. The high heat brings the sirloin’s juices to the surface and caramelizes them, creating a flavorful and crispy exterior. Roasting sirloin burgers takes about 20 minutes.
Almonds are a healthful, protein-packed snack that can be enjoyed alone or added to salads, casseroles and desserts. They are high in vitamin E, healthful fats, potassium and magnesium and can help lower cholesterol and decrease heart disease risk. Roasting almonds extracts the natural oils of the nut and results in a rich, nutty flavor. Using an oven to roast almonds is the easiest and most commonly used method.
Sorghum flour is a specialty flour that is also called jowar. It does not contain gluten but is similar in color and texture to wheat flour. This flour is made from a grain called white sorghum. Since sorghum flour does not contain gluten, it can make the baked goods dry and crumbly. When you use sorghum flour in baking, add extra corn starch, baking powder, baking soda or yeast. You can give sorghum flour a rich, nutty flavor by roasting it before using it in your favorite recipe.
You have probably eaten spinach salad and sautéed spinach, but you might not have tried roasted spinach. Spinach is not usually served roasted because its high water content can turn the spinach to soup before it can dry out and roast, particularly if you use the frozen variety. However, using fresh, whole spinach leaves rather than chopped, frozen spinach can alleviate the moisture problem. Roasting spinach brings out the flavor of the spinach, but cuts some of its bitterness. Serve roasted spinach as a savory side or a light meal combined with other roasted vegetables.
Sunflowers are big flowers with vibrantly-colored petals that surround a darker central disk made up of edible seeds. Roasted sunflower seeds are a naturally healthy, low-carb snack full of protein and vitamin E. These seeds also contain healthy levels of antioxidants and unsaturated fats that might help to protect you from various heart diseases and cancers. You can easily roast sunflower seeds at home.
From pasta dishes to a healthy side dish accompanying a main course, roasted tomatoes offer a burst of flavor and nutrition to your meal. In the interest of saving yourself time in the future, roast tomatoes in advance and freeze them until you need them. The most difficult part of this task may be not eating them before you can get them into the freezer for long-term storage.
Tender, juicy veal roast is the perfect Sunday evening meal or holiday entree. Veal cooks like any other beef roast, except it requires shorter cooking times because the cuts are more tender. Veal is less fibrous than a traditional beef roast because it comes from a calf rather than an adult cow. Veal roasts are at their most flavorful when cooked to medium or lower because like roast beef, they can become tougher the longer you cook them.
Nothing says summertime like a hot dog, or weenie, roast over a campfire. Hot dogs come prepackaged and precooked, which makes them easy to store and carry along. Be sure to keep your hot dogs cold until you're ready to roast them; use a cooler with ice packs if you're away from a refrigerator. Have either commercially available campfire skewers or sticks sharpened on one end on hand for roasting weenies over the fire.
Loaded with potassium and fiber, white asparagus is mostly similar to green asparagus, but tends to be thicker and larger. In taste, white asparagus is a bit milder than green, with a slightly nutty flavor. Cooking white asparagus takes a bit more time than cooking green asparagus, to ensure that the larger spears are completely tender before eating. Roasting white asparagus is a simple and easy way to make a delicious vegetable side dish.
Sivetz Coffee, Inc. manufacturers consumer and commercial coffee roasters. Sivetz roasters claim to be more efficient, roasting beans in half the time, saving energy and producing a better quality bean with less risk to burning by pushing hot air through the system, keeping beans away from direct heat. Home systems roast small quantities quickly, getting beans ready within minutes of needing. Once the beans are roasted, you are ready to grind them for a freshly roasted and brewed cup of coffee.
Kershaw pumpkins are more commonly referred to as cushaw squash, a type of crookneck squash popular in Southern states and used in Creole cooking. The meat of the cushaw is fibrous but tends to be sweeter than pumpkin. As a large winter squash, the cushaw provides considerable meat for the weight with few seeds. Roast the cushaw like any other winter squash and include it in your favorite winter recipes, including pies, stews and roasted game birds.
Yak meat has been one of the staple foods for centuries in Tibet, and it has become a fashionable alternative to beef in the United States as well. Yak meat is naturally 95 to 97 percent fat-free and it is high in protein and full of omega-3 fatty acids. Yak is juicy and tender with a beef-like flavor, but it has tough connective tissues so you must trim the meat and roast carefully.
Yams, often interchanged with sweet potatoes in the American diet, are starchy tubers with ruddy-red skin and pinkish-orange flesh. They're loaded with beta-carotene, an antioxidant that breaks down into Vitamin A and promotes good vision and bone development. They're also high in Vitamin C, an essential tool for tissue repair. One large yam without added salt contains about 185 calories, 43 g of complex carbohydrates and 5.4 g of heart-healthy fiber. Roasting unpeeled yams is a simple and delicious method for preparing this nutrition-packed vegetable.
Salt smoking an entire pig provides you with enough pork to serve a large crowd. The salt smoking method keeps your pig moist and adds flavor. Salt smoking an entire pig takes time and effort, but can be a dramatic presentation for a party.
Roasts from the bottom round are taken from a tough, muscular area of the steer. They make good pot roasts, which are large cuts cooked in closed pots to preserve the moisture. Some recipes advocate salting after cooking to further reserve natural moisture. Sauerbraten, a German pot roast recipe, requires that you marinate the meat in vegetables, red wine and seasonings that include cloves and bay leaves for up to three days. The marinade is then strained, boiled and added to pan drippings with sugar and gingersnaps for gravy. Fortunately, basic pot roast seasonings are less complex.
While purists might call for a simple seasoning of freshly ground black pepper and kosher salt, a dry rub adds a burst of flavor and spiciness to your steak. A sirloin strip roast is also called a New York steak or top loin. This cut of meat is usually boneless and tender. Ask your butcher to help you choose the ideal roast for your cooking method. Sirloin strip steak seasoned with a piquant, brightly-colored dry rub is delicious grilled on the barbecue or roasted in the oven. This spice rub incorporates South American flavors with cumin, coriander and cayenne pepper.
Sirloin roasts are lean and do very well when cooked using a dry heat method like pan-broiling. Slicing a sirloin roast for serving is not difficult, but there are a few tricks that will help you slice roasts with ease. Slicing meat properly requires the right tools, so make sure you have a sharp knife and sturdy meat fork. Slicing thick roasts doesn't take much strength if they are tender, and as long as you remember to cut across the grain.
Top round roast is a tougher cut of beef, but its low cost is persuasion enough for many people to buy it. Certain types of cooking are better than others when trying to maximize the tenderness and flavor of top round roast, but another way you can improve its quality is the manner in which you carve the cooked roast. You can slice the meat in a manner that severs the tough fibers of the meat, making it less resistant when chewed. In general, thinner slices of top round roast will be easier to chew and improve how the meat is received.
Stuffed boneless rib-eye is a meal for special occasions, and you can save money by buying a whole roast and cutting it into steaks yourself or you can stuff the roast whole. However, you might find it difficult to make the slit required to insert stuffing. Not to worry. With the right technique and right knife, slitting a boneless rib-eye roast is easy.
Slow cooking a whole pig is a dramatic culinary presentation that can feed a crowd. Most ovens are not large enough to accommodate a whole pig, so plan on using an outdoor pit or specially made roaster. Whether your pig will be the center of a Hawaiian luau, an Argentinean asado or a Spanish arabes, you'll use the same method to prepare and slow cook the pig over a large pit or in the roaster. Slow cooking yields tender meat that you can eat by itself or use as the centerpiece for tacos, casseroles, barbecue sandwiches and more.
Slow roasting is a great approach to brisket because it allows the flavors to develop. Less tender cuts of meat like brisket also lends itself to slow cooking. Cooking with low, moist heat requires little fat to produce a fork-tender piece of meat, so choose a lean brisket and trim any visible fat from it before cooking.
Ham, no matter if it is served at Christmas dinner or sliced deli-style, is a frequent treat at many dinner tables. However, this big chunk of pork may be rather intimidating to a first-time cook. Ham should be moist and flavorful, but cooking at a high temperature for a short period will often leave it dry. The best way to ensure that your ham turns out perfect every time is to slow roast it, either in your oven or in a slow cooker.
Angus beef roasts are one of the best-quality beef roasts you can buy in the United States. To be certified Angus beef in the United States, the cow does not necessarily have to be a pure-bred Angus, but it must meet certain quality standards such as well-marbled and evenly distributed fat. A certified Angus roast meets these USDA standards, and slow-roasting it at a lower temperature will bring out its rich meaty flavor while keeping the roast tender.
A lamb shank consists of the tibia bone and muscle close to the animal's torso. This muscle is used for locomotion and, as such, is tough and chewy if prepared incorrectly. Slow roasting will tenderize the lamb shank meat, making it juicy with a gelatinous texture. Lamb shank meat readily absorbs seasonings, adopting the flavor of any spices you apply to its surface. With a little preparation and approximately three and a half hours, you can easily slow-roast a lamb shank.
Because it comes from a section of muscle used frequently by the cow, bottom round roast is one of the toughest, leanest cuts of meat. However, it can become tender and juicy when cooked properly over low heat for a long period of time. Bottom round can be slow-roasted in a roasting rack set above a pan in a method called "dry-roasting," or it can be slow-roasted in a pot with a little bit of liquid -- which is technically called "braising." Both methods work, but because of the meat's toughness and leanness, roasting it in a pot is usually the most successful.
The almond is found in both savory and sweet dishes. Not only is the almond versatile, it also packs 6 g of protein and 12.2 g of healthy monounsaturated fat per 1 oz. serving. Monounsaturated fat helps fuel your muscles and lower "bad" LDL cholesterol levels in your blood. Almonds provide these benefits whether as part of a meal or on their own as a snack. Like many other nuts, almonds are soaked and roasted to bring out a different flavor and texture. Although you can purchase almonds preroasted, you can soak and roast your own almonds at home.
Like any other cut of meat, roasts are often treated with spices and other seasonings prior to cooking. During a long roast in the oven, the flavors of these seasonings can be absorbed into the meat, influencing the flavor of the roast. Seasonings are often heavily applied to the exterior because there is so much meat to be treated -- light seasonings make hardly any impact on the overall product. What you use to season your roast depends somewhat on the cut of meat, but to a large extent, you are free to add spices in the amounts and combinations you desire.
There are two reasons to string a roast prior to cooking. One is to help the roast hold its shape during cooking, which makes it easier for you to judge cook times for the meat and help it cook evenly throughout. The other reason is that you might want to remove the bones from the roast but still enjoy the added flavor the bones provide. By cutting the bones off and then tying them back on the roast, you make it easier to remove the bones once the roast is cooked. Many butchers will tie a roast for free, but if you have the time and some twine, you can also do it on your own.
While many people lump all hot peppers together in an interchangeable group, peppers actually differ considerably in their appearance as well as their taste. Substituting one pepper for another might change the taste and the heat of the dish you're making dramatically. You can use crushed red peppers as a substitute for Serrano peppers if you have no other choice, but they're not an ideal substitute.
Kabocha, or Japanese pumpkin, is a type of winter squash with deep green skin. The texture of a kabocha is similar to that of a pumpkin, and its flavor is reminiscent of a sweet potato. Roasted kabocha is typically prepared with the skin on, but you can peel it if you prefer. Mix roasted kabocha in with a pasta dish, serve it as a side or puree it to make mashed squash. You need approximately 35 minutes to prepare roasted kabocha.
Simple and healthy, roasting vegetables draws out their natural flavors, enhances their textures and makes them more enjoyable for even the pickiest of eaters. Radishes, parsnips, turnips, beets and carrots all roast well and together create a blend of colors, textures and flavors that will complement almost any meal. Between the vitamin C that the turnips provide and the potassium and iron from the beets, this vegetable medley is not only flavorful, but also nutritious.
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. Browning the rump roast in the Dutch oven before roasting or braising it helps to develop the flavor by caramelizing the surface of the meat. It also seals the surface of the meat by tightening proteins and pushing moisture in the meat toward the center. Braising the roast in a Dutch oven with a tight-fitting lid allows you to use less liquid, so the meat doesn't become gray and stringy because it boils in the cooking liquid.
Top round comes from the hind leg of a steer. It isn't as tender as other cuts, such as prime rib, but it also has less fat and fewer calories per serving. The top round comes from the inside of the leg and is often packaged as butterball steak or London broil. The top round is a lean protein and can be a nutritious addition to your diet.
There is something oddly satisfying in sitting down to a roast, as there is an atavistic pleasure in the sight of a large cut of meat, browned and savory, awaiting the carving knife. It's unfortunate that so often roasts turn out to be dry, tough and overcooked. There's nothing inherently difficult in turning out a tender roast, you just need to know a few basics.
Almonds make a healthy addition to your diet, lowering your risk of both heart disease and Alzheimer's disease, according to the University of Nebraska Cooperative Extension. You can buy either natural or roasted almonds. Knowing the differences between the two types of almonds can help you determine the best one for your diet.
Almonds, whether raw or roasted, are tasty nuts that are packed full of nutrients. Both versions contain healthy fats that help reduce bad cholesterol levels, helping with blood pressure and keeping your heart healthy. Roasted almonds are produced by heating them to 100 to 200 degrees Celsius for 10 to 60 minutes, according to the University of California. In response to Salmonella outbreaks in raw almonds, the USDA requires that all almonds be sterilized by chemical and/or high temperature treatment, according to Food Consumer.
Roast duck salad is an exotic but surprisingly simple meal to make. According to John Edward Young in "The Christian Science Monitor," roasting a duck is no more difficult to do than roasting a chicken. The key is to prick the skin well to let the fat and juices run out. Once you have a roasted duck, you can serve it immediately as an elegant and unexpected dinner treat, or chill and slice it to be used in any sort of duck salad. This recipe will serve four as a main course and six as a side salad.
Carrots and peppers both have a natural sweetness that becomes more intense during roasting. Roasting also softens the texture of the carrot, making it easier to chew. A roasted pepper and carrot salad makes a healthy, vitamin-packed addition to your summer menu and works well with grilled meats. You can make the salad on the grill, along with your other menu items, and serve it warm. Or you can make it ahead and serve it cold.
The centerpiece of both elegant dinner parties and family gatherings is roasted meat. The simplicity of slow-roasted beef, poultry or pork dresses up a table with the appearance of a labor-intensive meal preparation and a flavor-rich dinner. The route taken to reach the finished product depends on the type of meat, but following some simple steps can ensure your guests will not walk away hungry.
Roasting and broiling are both dry cooking methods, meaning that the food is not submerged in liquid during the cooking process. Moist cooking methods include poaching, boiling, stewing, braising and frying. Roasting and broiling are performed in an oven rather than on a stovetop or grill. They differ, however, in their use of fat, oven placement, oven settings and equipment.
Roast and salad constitute a classic go-to meal that is relatively easy to prepare and bursting with flavor and nutrition. Although simple, this meal is certainly not bland in terms of color and texture. You can use any type of roast for this meal and use your full creativity when deciding which vegetables to include in your salad. Roast tastes delicious when you prepare it simply, with few seasonings, or you can dress it up with herbs or seasonings for some added zest. You can serve roast warm from the oven, and also enjoy leftover roast either reheated or cold.
When you need a quick snack full of nutritional benefits, it's hard to beat a handful of roasted almonds, according to AskDrSears.com, the website of author and pediatrician William Sears, M.D. The U.S. Food and Drug Administration states that evidence suggests but doesn't prove that eating 1 1/2 oz. of certain nuts, including almonds, daily may cut your risk of developing heart disease. Roasting nuts in oil can decrease their nutritional value by adding saturated fats; dry roasting adds no oils.
Often known as pesky weeds, dandelions are rarely recognized as an edible flower and less so as a medicinal herb. Guarana, also touted for its herbal effects, complements dandelions in its versatility. It's good to know about the use of both herbs, why they have become popular in recent years, and how to make the best use of each. As always, you must talk to your medical doctor before taking dandelion or guarana products.
Roasted nori seaweed comes from a sea plant used in Japanese cuisine, Rhodophyceae. Perhaps most popular for its use in rolling sushi, one sheet of nori paper contains only 10 calories, while it provides a number of nutrients, such as vitamins A and C. Roasted seaweed has a number of health benefits, including the potential to prevent diseases, such as some cancers and heart disease.
A special occasion main course is rarely more special than a rack of lamb. The meat between the ribs, or the rack, is removed for the presentation, and sometimes little white caps are placed over the rib bone ends, which adds a formal, decorative touch. Rack of lamb is the indisputable centerpiece of a dinner that includes it, and the supporting dishes complement, without overshadowing its role.
Along with adding Mediterranean zest and color to sandwiches, salads and pasta dishes, roasted red peppers give you a low-calorie source of fiber and vitamins. Roasting red bell peppers in your oven or on your grill allows you to enjoy their flavor and benefit from their nutritional content with very little added fat. One small red bell pepper meets your daily requirements for vitamin C, an antioxidant vitamin that neutralizes compounds that may contribute to chronic disease, according to the University of Illinois.
Roast a fresh, clean, whole lamb over an open spit at your next cookout. This cooking method is often used in Croatia, Greece and parts of the Middle East. Whole, roasted lamb tastes delicious and is also an impressive gastronomical spectacle that will feed a large crowd. Greek ingredients including lemon, mint and olive oil are simple and tasty additions to the lamb. This mixture of Greek seasonings will flavor your lamb just enough, and keep the meat juicy.
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 exterior of a roast and slow cook the interior to a rich and juicy piece of meat. According to Vernon Winterton, author of "101 Things to Do With a Dutch Oven," this kitchen appliance is a simple way to create a moist and tender roast and helps you get a meal on the table with little active cooking time.
Soybeans are a unique type of vegetable because they are one of only a few types that provide a complete protein, meaning they contain all the essential amino acids. You can eat soybeans in a variety of ways including cooked, as part of tofu, or dry roasted. Dry roasted soybeans, also known as soy nuts, are highly calorie-dense, but offer a variety of nutritional benefits.
Nori seaweed, also known as roasted seaweed, often comes in large, flat sheets suitable for use in making sushi. You may also crumble it into your favorite recipes to add flavor without adding fat. Eating roasted seaweed provides you with a variety of nutritional benefits.
The bottom round roast, cut from the muscular hind quarter of the beef, is a flavorful and inexpensive, albeit relatively tough cut of meat. Because the meat from the round tends to be less tender, moist cooking techniques work best and result in moist, fork-tender meat. Other similar cuts of beef are easily substituted for bottom round roast.
The most tender oven roasts are those with plenty of fat marbling and that come from the least-exercised parts of the cow. These best roasts, unfortunately, are usually the most expensive and are not always your healthiest option. If low fat is a high priority, consider braising a leaner cut of beef to make tender and flavorful pot roast.
Roasted oysters make an impressive dish to serve your family or set out for a dinner party. If you've had roasted oysters at a restaurant, you may think they're too tricky to make at home. However, roasting oysters yourself is simple and easy; you don't even have to shuck them first. You can roast them whole; just make sure that all of your oysters are closed tightly when you start cooking them. Discard any that are open when raw.
When determining how to make a roast so tender that it falls right off your fork, several factors come into play. First, use special consideration for the cut. Secondly, understand how the marbling plays a key role. Finally, how you cook the roast may be the most important factor. Start with a prime cut, select a roast with heavy marbling and cook it slowly to ensure that your roast is tender and flavorful.
The tri-tip roast has grown in popularity since the late 1950s, but it’s not as plentiful as a standard chuck roast or tenderloin. According to the Cattleman’s Beef Board, the tri-tip is cut from the muscle of the sirloin and the name comes from its triangle shape. Tri-tip meets the government’s standards for lean, making it nutritionally friendly. Because only two roasts exist per cow, the tri-tip is not always available, but plenty of appropriate substitutes are available.
