Sentences with phrase «dark meat for»

Feel free to use ground white turkey instead of ground dark meat for a less fatty alternative.

I like to use dark meat for this because it is hard to over-cook, has more flavor, and is cheaper.

Not exact matches

Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing.

For Meatballs, use ground beef, bison, lamb, or dark - meat chicken or turkey.

For this soup, ask the butcher for only the dark meFor this soup, ask the butcher for only the dark mefor only the dark meat.

The dark meat with a little higher fat content makes for great shredded chicken that's not dry at all.

and if we like it will be making it for my son's birthday party, so I wanted to have a combination of white / dark meat.

Bone - in chicken breasts may be used as well, but since white meat cooks faster than dark, check for doneness sooner.

You can use any leftover turkey meat you have on hand, but I opted for a combination of light and dark thigh, breast and leg meat.

Here the duck breast have been salted and then cooked at a low temperature for four hours before being sliced into neat pieces that serve as a base for a rich duck mousse made from the dark leg meat and whiskey.

I'm all about the white meat (Sara and Geoff think they are just SO cool for preferring their «juicy and flavorful» dark meat, PHEW!

Perhaps you plan on a small Thanksgiving gathering, or maybe your family members have a strong preference for either white or dark meat.

Add the beef in 3 - 4 batches (avoid crowding the pot) cooking each batch for 5 - 8 minutes, or until meat is dark golden brown.

Roast for about 1 hour, or until wings are a rich golden to dark brown and meat thermometer reads 165 degrees.

A good guideline is darker, stronger beers for meats and less robust beers for fish (yes that is -LSB-...]

The recipe calls for ground turkey, we use ground dark meat as it has more flavor and fat, but you can do a ground turkey breast if you'd like.

Turkey — Breasts, Thighs, Legs, Ground Turkey (note the same rules applies for white / dark meat with turkey as chicken)

Dark meat is often dissed for having too much fat and / or not tasting as good as the lighter meat, but I really like how much flavor chicken thighs add to recipes.

Cook white meat poultry to an internal temperature of at least 170 ° Fahrenheit and dark meat poultry to an internal temperature of at least 180 ° Fahrenheit for doneness.

2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving

Giada takes leftover turkey to the next level, using shredded dark meat as the base for a simple and sumptuous Bolognese that can be eaten as - is or frozen for later use.

Dark - meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark meat and 160 ° for white meat, 10 — 14 minutes per batch.

Burgers need to be cooked to 155 ° f, steaks between 125 ° f and 155 ° f depending on how you like them, chicken to 160 ° f for white meat and 180 ° f for dark meat and the hot dogs, well they're pretty much done when you put them on.

All parts are legal but the dark meat has a bigger window for the cook as breast meat dries out so quickly.

This past year, Christensen hosted roughly 20 guests at her house for Thanksgiving, and confited the legs of three turkeys in duck fat; the leftovers are still in the freezer, and she maintains that the dark meat confit is «so rich and luxurious, it can really turn any pantry item into something super delicious in very little time.»

Bring to a boil, then braise in oven until an instant - read thermometer inserted into the thickest part of breast registers 160 ° (165 ° for dark meat), 30 — 35 minutes.

Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark meat and 160 ° for white meat, 10 — 12 minutes per batch.

Brined, boneless thighs are responsible for incredible dark - meat flavor, and the dredge technique creates an insanely crunchy coating.

Creamy Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple of recycled vanilla beans 13.5 oz can of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, toasted *

There are two keys to keep ground turkey burger patties juicy and moist: 1) Use combination of dark and white meats: I don't use all white meat for burgers but but combination of dark and white freshly ground turkey.

For baby, offer the dark meat as it is usually more tender, and contains more of the iron and fat that baby needs.

Use a meat thermometer to check that the internal temperature of the food is at least 165 degrees Fahrenheit for red meat, 160 degrees Fahrenheit for fish, 170 degrees Fahrenheit for white meat poultry and 180 degrees Fahrenheit for dark meat poultry.

Cook white meat poultry to an internal temperature of at least 170 ° Fahrenheit and dark meat poultry to an internal temperature of at least 180 ° Fahrenheit for doneness.

But the meat of this book is the search for dark matter, and the people and experiments involved.

Dark leafy greens are extremely alkalizing, meaning they foster a more neutral body environment for better functioning enzymes, compared with acid - forming foods like meats and dairy.

Protein types, for instance, thrive on high - purine meats like dark - meat chicken, or high - quality steak, while carb types prefer light meats or even beans as their source of protein.

On that notion, consider chicken thighs as a substitute to chicken breasts; they have darker meat with a better texture and smoother taste as a result of the added fat that provides extra calories for your muscle building.

Not only does dark meat boast more vitamin K, A, and B complex, it's a superior source of blood - producing iron as well as zinc, necessary for growth, reproduction, and immunity.

Many health conscious people will only eat white meat chicken for it's protein value, but what they do not know is that they are missing vital nutrients from the darker meat chicken.

Or Choose a Food Category to Browse Milk and Milk Products Milks and Milk Drinks Creams and Cream Substitutes Milk Desserts, Sauces, Gravies Cheeses Meat, Poultry, Fish and Mixtures Beef Pork Lamb, Veal, Game Poultry Organ Meats, Sausages and Lunchmeats Fish and Shellfish Meat, Poultry, Fish with Nonmeat Items Frozen Meals, Soups and Gravies Eggs Eggs Egg Mixtures Egg Substitutes Dry Beans, Peas, Other Legumes, Nuts and Seeds Legumes Nuts and Nut Mixtures Seeds and Seed Mixtures Grain Products Yeast Breads, Rolls Quick Breads Cakes, Cookies, Pies, Pastries Crackers and Salty Snacks Pancakes, Waffles, Other Grain Products Pastas, Cooked Cereals, Rice Other Cereals Fruits Citrus Fruits, Juices Dried Fruits Other Fruits Non-Citrus Juices and Nectars Vegetables White Potatoes and Starchy Vegetables Dark Green Vegetables Deep Yellow Vegetables Tomatoes and Tomato Mixtures Other Vegetables Oils and Salad Dressings Fats Oils Salad Dressings Sugars, Sweets and Beverages Sugars and Sweets Nonalcoholic Beverages Alcoholic Beverages Buy Nutrient Analysis Software for Windows

Meat thus cured will keep, covered, in a cool, dark place for months.

Boneless, skinless chicken breast, for example, instead of eating every part of the animal — white meat and dark, tough cuts and tender, organ meats like liver, and skins, bones, tendons and cartilage in old - fashioned broth.

We are going for best flavor and texture, so we look for the meat which has either been ground from the dark meat is is labeled as 85/15 (up to 15 % fat).

The basics: - EAT nourishing, nutrient dense food: meat (organic and free range is best), seafood, vegetables, eggs, nuts, fruits, fat (such as ghee, coconut oil, beef tallow, duck fat, olive oil), as much or as little safe starch as works for you (potatoes, sweet potatoes, rice, etc.) as much or as little full fat dairy as works for you (butter, cheese, cream, yogurt, sour cream) and dark chocolate of course.

These contain fat as well so, especially the dark meat so, Protein GramsX4 for calories = 88 - 116 calories Fat GramsX9 3 - 15 grams on average = 27 - 135 calories A typical serving of gravy on meat and mashed potatoes, (golfball size) and butter (2 knife full's) on veggies = 160 +120 calories A typical stuffing serving which is the size of 2 decks of cards = 170 - 200 calories 1 roll with 2 tsp butter = 180 Canned Cranberries 1/4 cup = 100 calories Slice of apple pie and 1/4 cup of vanilla ice cream (average) = 400 Say you had 2 short bread cookies before dinner while socializing or 4 chocolates = 210

That could mean adding meat to the diet, or, for vegetarians, foods that are red, dark purple and black.

BOTTOM LINE: Great snacks for a keto diet include pieces of meat, cheese, olives, boiled eggs, nuts and dark chocolate.

Chia seed (Salvia hispanica L.) as an omega - 3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics.

Iron is an important mineral that can be found in meat and liver, as well as in nuts and dark - green leafy vegetables, and it is vital for the production of hemoglobin (a protein stored in the red blood cells that transport oxygen around the body).