Sentences with phrase «meat tender tanjia»

The dog likes her meat tender but not mashed to a pulp.

Only seasoned cooks know how to cook these shellfish, keeping the meat tender.

It will keep the meat tender 2.)

Marinating the wings in yogurt makes the meat tender and flavorful, and the combination of BBQ sauce and Frank's RedHot creates the perfect finger - licking sauce.

I like to use the crockpot, time permitting - or if I am doing it on the stove top, I always allow an extra half - hour or so to get the stew meat tender.

Is it just the extended cooking at low heat that makes the meat tender?

I was just curious if the pressure cooker did a good job with making the meat tender and juicy?

Recently I shared with you velveting, the Chinese method for keeping meat tender and delicious.

The process of sautéing, then baking gives the meat a tender, yet juicy texture.

According to their site, briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

Hi, just FYI, its a long process — took me 4 hours to get the meat tender the other day @ 250 in the oven and pork shoulder makes a TON of food.

This smoked pork shoulder recipe is slow cooked to perfection which makes the meat tender and delicious!

T he corn has t o get soft, the meat tender and the flavors blended.

Not exact matches

One video shows a «deboning stakeholder» from Cargill, their chicken supplier, separating a bird into pieces to demonstrate which components are used in McDonald's» products (breast meat, tenders, thighs and a bit of skin as a binder) and those that aren't (wings, legs and everything else).

Meat of the Matter: The creamy mushroom and porto risotto comes with a tender, meaty thigh of duck confit.

Cats get girlie labels, stuff like «chicken soufflé with white meat and garden veggies,» a «flaked tuna and wild salmon pate,» and «tender beef» dinners.

The bottom includes the other species whose habitat is daily reduced and the domesticated animals who are brutally treated so that our meat will be cheap and tender.

While the calf certainly didn't suffer the degradations of the alleged actions of modern veal manufacturing, certainly the calf was treated a certain way to develop tender meat.

He accepts, despite his rigorous Jewish upbringing, the insight of Jesus that nothing is in itself unclean (Rom 14:14; cf. Acts 10:9 - 16, 28; 11:5 - 10); in discussing the question of meat offered to idols, while respecting the tender consciences of the more scrupulous brethren, he makes it clear that for himself, with his robust Jewish monotheism reinforced by the revelation of God in Christ (1 Cor 8:4 - 6), there can be no problem, for «the earth is the Lord's and everything in it» (1 Cor 10:26 - 28).

Add the remaining ingredients to the stockpot, bring to just below boiling, reduce the heat, and simmer for 45 minutes, or until the posole is tender and the meat is starting to fall apart.

Reduce the heat to medium - low and simmer, uncovered, skimming away any foam that rises to the top, for about 3 hours or until the meat is tender.

«Although I overcooked the meat,» she wrote, «it was tender and juicy — the best pork anyone at my table had ever tasted (or so they said).»

Cover and simmer until the meat is very tender, an additional 30 minutes.

Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

Another advantage of this long simmering is that less - expensive cuts of meat are made tender by this method of cooking.

The Maillard reaction that occurs during searing browns and crisps the surface of the meat for a very flavorful crust against the tender center.

And this slow roasting method for lamb is perfectly designed to provide a complete roast of tender meat.

Bring to a boil on the stovetop, then turn down to a simmer for another two or three hours, until meat is tender.

Overflowing with tender pieces of white meat chicken, black beans, corn, carrots, celery, onion and garlic with fiery red hot sauce and cream cheese to help put out the fire.

The duck meat was so tender and the sauce was crazy good.

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

Feel free to keep the onions along side the meat, as the will be just as tender, and wonderfully flavorful.

The higher amount of marbling in the beef not only makes the beef tender and juicy, but it gives incredible flavor to the meat!

After braising the meat is amazingly tender and the bone marrow is delicious.

Every family has their own recipe variation, but they all have the same things in common — a savory meat and rice filling rolled inside tender cabbage leaves and simmered in a sweet and tangy tomato sauce.

I love throwing meats and veggies in the Dutch oven and letting them cook until they are so tender and juicy.

And if you want a shortcut, use the meat from a tender rotisserie chicken instead of cooking the chicken yourself.

Texture: Gooey cheese and tender meat on soft, toasted slider buns.

I put the meat and the spices in a large pot and brought it to a boil, then turned it down to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it just pulls apart with a fork.

Once the beef is done cooking, you'll have the most amazing, tender, juicy meat!

Young Thai coconuts contain lots of sweet water and tender, custard - like meat that blend right into the sauce.

Juicy, tender meat is good!

Let the thighs simmer for 40 - 45 minutes, basting with the cooking liquid every 10 minutes or so, until meat is exceptionally tender.

The meat slow cooking in the oven makes the pork extremely tender and downright delicious.

I like to throw a couple of chicken thighs (with bone and skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling off the bone.

This cut of meat is very tender (it's honestly hard to mess it up) and it's very lean.

This is a great roasting method for tender cuts of meat, where you don't need the collagen to break down, and for roasts where you want beautiful pink color throughout.

Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer.

The papaya paste was Baji, Lulu's late grandma's secret for tender and moist meat.

4) Bring to a boil and then turn down to a medium - low simmer and cook until the meat is tender and almost falling off the bone, about 3 1/2 hours.