| Cooking Hints from Food Network Kitchens: Beef, Artichokes and Simmering Food |
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Food Network Kitchens Where's Your Beef? Beef can be a healthy part of a diet. It's a great source of protein, but also contributes significant amounts of iron, zinc and vitamin B12 -- nutrients that can be difficult to obtain in vegetarian diets. But choose cuts wisely to minimize your saturated fat intake. Select lean cuts (like any part of the round), trim off excess fat and eat 4- to 6-ounce portions. The Art of Artichokes The best artichokes are those that are such a compact cluster of leaves and that squeak when squeezed. In winter and early spring, don't be put off by artichokes with brown-tinged leaves, which is a result of exposure to cold weather. This is called "winter kiss" and it enhances the vegetable's nutty flavor. Simmer Off Center When simmering sauces, soups, beans or stews that require skimming, position the pot slightly askew on the burner. Impurities, like the scum, drift to the cooler side of the pot, making them much easier to remove. (For more information, visit www.foodtv.com. Distributed by Scripps Howard News Service.)
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