Sentences with phrase «cooking your meat on»

I usually cook meat on a low setting for a long time in the crock pot.

As always, rest your cooked meats on a raised rack to help even cooling and minimize moisture loss.

The carbon cost of meat was calculated to be 17 kg per kilogram, with cheese only slightly behind on 15 kg, cooked meats on 11 kg and bacon on 9 kg.

If you have grilled chicken or other cooked meat on hand, add it to this dish for an extra dose of protein.

(You could also do this step while you are cooking the meat on the stove top).

You grease the hot griddle with a cube of mutton fat, then cook the meat on top.

We all love a good Aussie BBQ and the delicious flavours we get from cooking meats on the grill or over hot coals.

Couple of things I will do different next time (steaming potatoes, cooking meat on lower heat for the 40 mins), but for first time it turned out absolutely gorgeous!!

When you cook the meat on the salt, you said not to cook it over 2 min.

I wasn't cooking meat on the bone, but was opting for skinless, boneless chicken instead («cause it's fast and I was too lazy to roast chicken on the bone).

Yes, you can use a regular oven and cook the meat on low (~ 300 F / 150 C) covered for about 4 - 6 hours depending on the meat.

This means leaving the skin on chicken, and not cooking your meat on a fat reducing grill or similar.

Once you have a campfire going, you can also kill animals and cook their meat on it.

You should take potions and cooked meat on every single hunt.

Cooking their meats on an open fire, their chicken, pork ribs and steaks are all great.

This can include doing activities like building your own shelter or cooking your meat on a fire instead of just eating it raw like an animal.

Cook meat on a barbeque to replenish your ever - dwindling stamina gauge.

You can also cook some meat on the BBQ spit and eat that to extend your stamina.

The gas then heats up the coals quickly and easily and lets you cook the meat on that coal heat and smoke.

Not exact matches

The incredible contraption was powered by about ten people pedaling, who were pulling a full band performing on a caravan of sorts, along with a grill being used to cook large chunks of meat.

In a filing with the U.S. Patent and Trademark Office on July 6, Amazon registered a trademark application for «prepared food kits composed of meat, poultry, fish, seafood, fruit and / or vegetables» that is ready for cooking and assembly as a meal.

I had already been cooking for many years but when I took away the usual constraints» of how I put a dish together around a piece of meat or fish I began cooking in a totally different way, focusing on flavour, texture, colour and layering flavours, citrus and spices to create amazing joyful satisfying food, led by the new amazing way I felt but also my deep love of food and the knowledge I'd gained through years in the kitchen.

«Chili is a complex dish made up of a conglomeration of meats, spices, and vegetables that are cooked and joined together into an amalgamation that takes on the unique characteristic of a dish that has been prepared and enjoyed for centuries.»

Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop and sauce comprised of virgin olive oil, balsamic or cider vinegar, and finely chopped fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.

Jean de Lery, in the account of his adventures among the Indians of Brazil, about 1557, describes the wooden grating set up on four forked posts, «which in their language they call a «boucan;» on this they cooked food with a slow fire underneath, and as they did not salt their meat, this process served them as a means of keeping their game and fish.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

Set those aside and add in the meat, and cook on high heat until just done.

Cooking time will be determined by the weight of the meat and the temperature of your grill so rely on an internal probe thermometer.

If you are using skin - on salmon, put the pink meat - y side down first, and cook for about 4 to 5 minutes.

Traditionally, jerked meat is coated with seasonings and cooked on a lattice of smoking pimento branches over hot charcoal.

After the roast had been cooking almost an hour and a half, I probed it with my meat thermometer and it said it was only 45 degrees — I was like WTF??!! A couple minutes later I realized the thermometer was on Celsius, not Fahrenheit!

I cooked it on the stovetop for one hour covered on low heat, but the meat is tough and the sauce is watery.

Long - cooked bone broth releases free glutamates and is tougher on the gut, while shorter cooked meat stock is gentler and more healing to the gut.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs of running my website.

If I cook this on the stove with the beef stew meat, should I brown the meat and sautéed the onion first?

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Add half of the water and cover to cook on medium heat for 10 minutes until the meat is cooked through.

I do cook the broth down on the saute setting to thicken, I remove the meat first.

This slow cooker - prepared meat is versatile and can be used as a base in numerous recipes or eaten on its own.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats

Whenever doing stir fries, I like to cook the veggies separately, then set them aside on the serving dish before cooking the meat or mushrooms.

Whenever I am first cooking for a full on meat eater, I always turn to these preparation because they retain the nutrients yet roasting adds deep full flavor to the vegetable.

After you cook your chicken (or pluck all the meat off a rotisserie), plop into the bowl of your standmixer, fitted with the paddle, and stir on low.

Once oven has preheated, put meat on cookie sheet into oven and cook about ten minutes until browned and most moisture has cooked off.

Using an Instant Pot electric pressure cooker / multi-cooker to make this classic slow - braised dish gets dinner on the table fast and makes the meat deliciously tender.

While meat is cooking, slice off tops of peppers and scoop out seeds, place on a baking sheet and spray with cooking spray, bake for about 15 minutes, or until tender.

Just be sure to choose a flavourful sauce because you'll use it twice in the dish: once as a flavour booster to the meat mixture, then again as a condiment on top of your cooked slider.

It's no fuss... you let your pork roast (I use Boston Butt) cook all day in the slow cooker... the meat will be moist, tender and ready to serve on buns with your favorite sauce by game time.

Instead, cook the meat till done, move and then pressure cook the carrots in the sauce for 5 mins on high.