The spiky exterior of pineapple can be intimidating, yet the fruit inside is deliciously sweet. When you shop for a pineapple, choose one with a deep yellow tone and is firm but not too hard. If it’s ripe, it should not smell too sickly sweet. Many people cut up a pineapple in a way that wastes a great deal of the fruit. Here’s a method that allows you to enjoy every bit. Your first step is to trim off the top with a sharp knife. Now cut off the base so that it can stand upright and slice straight down the middle.
Take one half at a time and cut diagonally on either side of the core to remove it. Make another slice to quarter the halves and cut small vertical slices on each quarter. Now you can remove the rind from each quarter and have small pieces of pineapple to enjoy. You might also be shocked to learn about the nutritional benefit of a pineapple’s core. Although the center is a little harder and not as appealing, it is loaded with nutrients and antioxidants. It is an excellent source of polyphenols that can protect against acute and chronic diseases. If the core is too challenging to eat raw, you can try boiling it in water for a few minutes. You can then cut it into smaller pieces and blend it until it’s smooth.
Strawberries are delightful no matter which way you eat them, but there are ways to increase the flavor. Perhaps you’ve been holding the strawberry by the crown and eating the pointed end first. But, you need to do the reverse. Pull the leaves off and eat the whole strawberry. Crown ends first. This method puts the sweetest part of the strawberry, the pointed end, right at the tip of your tongue so you can get the full benefit of the taste. Of course, if you want to make a strawberry easier to eat, you can always put a straw through it to easily remove the stem.
Slicing a strawberry exposes it to oxygen and light, which breaks down the vitamin C. That is why it’s more nutritious for you to eat a whole strawberry. That way, you get all the benefits of the high vitamin C content essential for healthy skin and eyes, as well as a robust immune system and cardiovascular system. Strawberries are very rich in antioxidants and plant compounds. They are usually best consumed raw and fresh. It offers the most nutritional value. However, many people also include strawberries in their jams, jellies, and even desserts. Try incorporating fresh, whole strawberries into your diet.
Watermelon can make an awful mess. If you’ve been cutting your watermelon into slices, dividing it into smaller wedges, and then cutting it into chunks, you’ve wasted precious time and energy. You may even have hesitated to buy watermelon because of having to cut it up. If that’s the case, here’s how you can cut a watermelon into neat triangles that look good and are easy to eat. Start by rinsing and drying the whole watermelon. Use a large chopping board and cut the watermelon in half lengthwise. Place these halves face down on the chopping board and cut from top to bottom again, so you have four quarters.
Now you can cut it away from the rind. Keep it sitting in the skin once you’ve detached it as it’s easier to slice. Now slide your knife up and down from one side to the other. Store the slices in the refrigerator to present your family with perfectly sliced watermelon triangles. You might be surprised to learn that it is easier to cut a cold watermelon. Watermelon is a great summertime snack. When you choose your watermelon from the store, try picking one with a uniform shape. Irregularities in the watermelon’s shape might indicate that it received varying amounts of water or was not appropriately pollinated.
The hairy texture of kiwi fruit can put people off. Are there any simple ways to get rid of that prickly skin and get to the fruit inside? If you’ve been peeling your kiwi with a knife, there’s a much easier way to do it. First, cut off the top and bottom end with a knife. Next, put down your blade and pick up a large metal spoon instead. Slide the spoon gently between the skin and the flesh with the spoon’s top facing the flesh. Move it around the whole kiwi, as close to the skin as possible. That allows you to separate the flesh from the skin easily and slice your kiwi.
Of course, if you want to eat a kiwi as a snack, you can also just cut it in half and scoop out the flesh with a spoon. However, the easiest way to enjoy your kiwi fruit would be to leave the skin on. You can simply cut the kiwi into slices without peeling it or bite into it in the same way you would with an apple. If the skin’s texture is too difficult for you just to eat, you can throw the whole fruit into a blender and blend it into a smoothie. Discarding the fruit’s skin means you miss out on a ton of fiber, vitamins, and minerals.
Pears are sweet, bell-shaped fruits that have been enjoyed since ancient times. They can be eaten crisp or soft. The stem of a pear is quite useful since you can hold onto it as you sink your teeth into the juicy flesh. However, if you’ve been peeling your pears before you eat them, you’re losing out. If you’re worried about the pesticide content, a thorough wash will take care of that. The only real reason to avoid eating the skin of a pear is if you suffer from urticaria or hives. In this case, peeling the pear decreases the levels of salicylates, which are natural food chemicals that can worsen the condition.
The skin of the pear contains half the dietary fiber, as well as anti-inflammatory phytonutrients and antioxidants. To eat a pear, eat it just as you would an apple, skin and all. However, unlike the apple, you probably won’t want to eat the core and seeds in the center. Also, add a slice or two diced pear to your oatmeal in the morning for a healthy, nutritional breakfast. Pears are available year-round and are easily found in most grocery stores. You can also roast or poach your pears. The bell-shaped fruit compliments chicken and pork especially. However, you choose to eat them, remember to include the skin to get the most nutrients.
You may love the crunch of a fresh carrot, but did you know eating carrots raw is not the best way to get their full nutritional impact? Yes, many veggies lose water-soluble vitamins when they’re boiled. However, carrots contain beta-carotene, an antioxidant that gives them their orange color. Nevertheless, it’s more readily available in cooked carrots. During digestion, your body turns beta-carotene into vitamin A. Also, carrots contain vitamin E and K, potassium, magnesium, phosphorus, manganese, folate, zinc, and fiber. The vitamins that carrots contain have been linked to improved immune function and the reduced risk of many illnesses. Carrots can be the perfect snack as they are full of nutrients, crunchy, and low in calories.
A recent study also found that cutting carrots allowed more nutrients to leach out due to the increased surface area. So, before you cook your carrots, wash them carefully and use a sharp knife to chop off the top. Next, use a vegetable peeler to remove the skin. Cook them in their whole form for the most nutritional impact. Another way to cook carrots is to place them in a shallow bowl of water, cover them with a moist paper towel and microwave them until they’re tender. Cooking carrots releases more beta carotene, which makes them more nutrient-dense once they are heated. You can try roasting them, blanching and glazing, or dicing them to be part of your stir fry dish.
Potatoes are a staple part of most people’s diets. You may be used to cutting your baked potato lengthwise down the center and adding fillings. Instead, try cutting it in half. Scoop the flesh out of both halves, and you will have two perfect potato skins. You can fill them with sour cream, bacon bits, and so on or use butter. Also, eating them this way allows you to enjoy the crispy, crunchy skin. Furthermore, if you don’t want your potatoes to get eyes, store them with apples. Apples also make them soft. If you find that your baked potatoes take forever to cook and are too dry, cut slices into the potato and add butter or cheese between the pieces.
When preparing hash browns in a frying pan, do they always come out overdone or too oily? One way to brown them perfectly without this problem is to cook them in a waffle iron. Although some people choose not to eat potato skins, there are many health benefits. Potato skins are rich in potassium which helps your body carry out chemical reactions. They are also an excellent source of iron which is another essential mineral as iron helps to support your red blood cell function. While you should consider eating the potato’s skin, you should also avoid some restaurant versions that are high in fat and sodium ingredients.
Beetroot is something most people don’t buy because they don’t know how to cook it. The good news is that you don’t have to cook them. It’s possible to eat them raw. Only cut off both ends, peel the beet and make thin slices. Seasoning them adds extra flavor. If you don’t want to eat your beets raw, an easy way to cook them is to place them on a piece of foil large enough to make a pouch. Drizzle the beets with olive oil and sprinkle them with salt and pepper. Wrap up the foil tightly and place them on a baking tray. Roast them for about an hour and check with a fork to see whether they’re tender.
The time they take will depend on the size of the beets. Another healthy way to cook them is to fill the bottom of a steamer with water, bring it to a boil, add the beets, cover, and steam for about 15 to 20 minutes. Beetroot has emerged to be one of the superfoods that promote overall health, so don’t miss out! There are many ways to incorporate beetroot into your diet to take advantage of it’s full benefits. You can juice the beet by trimming the veggie’s ends, rinsing it under water, and making sure you clean the skin well to extract the maximum nutrients.
Asparagus can be tricky to cook. Cook it too little, and it is too tough to chew. Leave it in a little too long, and you get limp mushy stalks. So you may think you don’t like asparagus because of the way you’re cooking it. However, when you cook it right, a serving of asparagus is full of nutrients. Also, if you keep your asparagus in your crisper drawer, you’re making a mistake. Instead, place it in a bowl of water, cut it side down. Give your asparagus a good wash and cut off the woody part of the stalks. If there are woody scales on the outside of the stalk, remove them with a vegetable peeler.
Steaming is one of the quickest and healthiest ways to cook asparagus. Cook it covered in a steamer until it turns bright green. That should not take any longer than three to five minutes. Roasting asparagus produces an excellent, caramelized flavor, too. Just line a baking sheet with aluminum for easy cleanup. Including asparagus in your diet is a healthy choice. Whether you decide to eat it raw or cook it, you are adding fiber, antioxidants, and essential nutrients into your diet. You can even try incorporating shredded, raw asparagus in pasta dishes and salads. Keep in mind that cooking may enhance antioxidant activity in asparagus, but it can also contribute to nutrient loss. That is especially the case with heat-sensitive vitamins like vitamin C.
Did you know that the leaves of broccoli are richer in beta-carotene than the stems or the florets? So, don’t get rid of them, but bake them just like you would kale chips. Mix them with some olive oil, salt, and pepper. Put them in the oven at 375 degrees Fahrenheit until they’re crisp. There is no reason to discard the stalk either. The stalk contains more fiber than the crown, and they’re a good source of calcium and iron. Cut the stalks into pieces and dip them into hummus for a healthy snack. If you always stir-fry your broccoli, think again. One study found that steaming depletes the vitamin C content and lowers the chlorophyll, sugar, and soluble protein content.
The best way to cook broccoli is to steam it. Fill a pot with a little water and bring it to a boil. Place a steamer basket over the top and add the broccoli. Cover and steam it for about five minutes or so until the stems are tender. Broccoli can stay fresh for up to two weeks if it is appropriately stored unwashed, dry, and in a tightly wrapped plastic bag. However, it would help if you kept in mind that broccoli’s nutritional value is depleting the longer it is stored. You are better off using it as soon as possible. Freezing your broccoli is also an option as it allows you to preserve the nutrients for a longer period.
Spinach is a green leafy vegetable that we all know to be healthy due to its high antioxidants levels. If you’re always eating your spinach raw because it makes such a good base for a salad, you should think about lightly steaming it instead. Steaming spinach decreases the oxalic acid content and increases the bio-availability of the nutrients. Once the oxalic acid breaks down, your body can absorb all the nutrients. Spinach contains iron, protein, fiber, zinc, vitamin A and calcium. Remember, when steaming spinach, it overcooks rapidly, so keep a close eye on it. Remove the spinach as soon as it begins to wilt or absorb water from the steam and become soggy.
If you want to eat your spinach raw, pair it with vitamin C, which your body needs to absorb the iron. Spinach and oranges make a tasty combination. You could even consider making a vinaigrette with some orange juice. Spinach also combines well with sun-dried tomatoes and a few grilled pine nuts. However, the best way to eat spinach is by adding it to your smoothies or juicing it. The best way to preserve lutein found in dark green leafy vegetables is to consume them in the form of smoothies or juices. While it might not seem super appetizing, it is incredibly healthy for you.
14. Whole Grains and Beans
Whole grains and beans are versatile. You can eat them as a side dish or as a main course. They are nutritious, and you can add them to many dishes, such as soups and stews. Nevertheless, if you take them out of the container and cook them, here’s some advice to get the full nutritional benefits. Soak your whole grains and beans overnight before cooking them. That is because they contain antioxidants called phytates. This compound binds to the minerals and vitamins in the grains and beans, preventing your body from absorbing them. However, soaking beans before you cook them helps remove those indigestible sugars that can cause gas.
Soaking beans also means your digestive tract doesn’t have to work as hard. Remember, it’s only the unhulled or semi-refined grains like instant oats or pearled barley that you don’t have to soak. Studies had shown that the greatest effects of soaking the beans overnight were when they were soaked for 12 hours in distilled water at room temperature. By soaking them, their overall nutritional value is increased. However, be careful not to wash them too long, or you risk losing some of their nutrients that you worked so hard to get out. Another study has shown that canned beans have lower phytate levels than dried, unsoaked beans. That indicates that the canning process is also effective at reducing anti-nutrients.
Raw onions make your eyes tear up, so most people prefer them sautéed, sliced, or chopped to complement their favorite dishes. However, raw onions contain oils and minerals that help speed up your metabolism and break down fat deposits. A great way to cut onions is to stick your knife in and start cutting a cone shape out of the onion. Do it about a third of the way from the top. Remove this cone to contain the gas that makes your eyes tear up. Boiling onions will cause the most significant loss in nutrients. So, if you cook your onions, don’t put your chopped onions and garlic straight from the chopping board into the pan.
When you cut or chop your onions, you activate flavonoids and cancer-fighting compounds. However, when they are exposed to heat, this great reaction stops. Letting onions sit for a few minutes on the chopping board allows more healthy compounds to form, so you get the full cancer-fighting benefits. Onions are a great source of vitamins, minerals, and fiber. They also contain organic sulfur compounds. These compounds are why onions have a sharp, pungent taste and smell. The organic sulfur compounds help reduce the level of cholesterol in your body. Eating onions raw rather than cooked helps to get the most sulfur compounds from them.
12. Corn on the Cob
Corn on the cob is a nutritious food and incredibly popular in the summertime, but it’s notoriously difficult to eat. It’s not pretty when people gnaw away at the cob with kernels flying everywhere and butter leaking over their fingers. Taking the corn off the cob provides a convenient, hygienic alternative for people who don’t enjoy getting food all over their faces. The only problem is that it’s not that easy to do when you’re trying to balance the oblong cob. So, here’s a method that will improve the way you remove the kernels. First, cut the corn in half with a sharp knife.
Be careful when you’re doing this because that cob can be hard. Now you have a flat side to rest on your chopping board, making it easy to balance the cob while you cut. If you want to keep your corn whole, place the cob in the center of angel food or bundt pan to keep it stable. You might be surprised to learn that boiling your corn dissolves most of its nutrients into the cooking water. Rather than boiling the corn on the cob, you may want to consider alternative cooking avenues that include microwaving or grilling the corn to retain all of its health benefits. To microwave, cut off the silks that extend outside the husks, but do not cut or open the husk itself. Cook it on high for three to four minutes and then allow it to cool before husking.
Have you been pouring that watery substance you find on top of your yogurt down the sink? That substance is whey, and it contains vitamin B12 and minerals like calcium and phosphorus. So rather than getting rid of it, give your yogurt a quick stir to combine it instead. Another fact to note is that you’re not going to get the yogurt’s probiotic benefits if you’re cooking a hot dish like chicken curry with it. Live and active cultures can’t stand up to heat, so they are destroyed in the cooking process. If you always eat fruit-flavored yogurt, change to plain Greek yogurt because fruit yogurt often contains much sugar.
Instead, add fruit, such as a diced apple, a healthy fat like some almonds, and spices, like cinnamon. If you always eat your yogurt with a spoon, poke a popsicle stick through the lid and freeze it to make a yogurt pop. Yogurt is often marketed as a healthy food, but many brands have sugar and flavorings added that make them more like junk food. You should always read the label when deciding which yogurt to purchase. Try to pick one that does not have a large amount of added ingredients. Sugar is one of the biggest culprits of unhealthy yogurt, and you should avoid those altogether.
Eggs are a cheap but incredibly nutritious food. They are extremely low in calories but are packed with proteins, vitamins, minerals, and healthy fats. There’s nothing worse than eating an egg and feeling the crunch of eggshell between your teeth. Peeling off the shell is a tedious task, and it’s easy to leave bits. Nevertheless, baking soda can help you to solve this problem. It is alkaline, so when you add a teaspoon to the cooking water, it helps loosen the bond between the egg whites and the shell, making it easier to peel them. Just sprinkle in the baking soda after you’ve put the eggs into the water. Why not prepare a dozen eggs at a time?
All you need to do is crack them into a big bowl, scramble them with a fork, and pour them into a greased muffin pan — bake at 35 degrees for about 20 minutes. Cover the pan with foil and store it in your fridge. You can quickly reheat one or all of them in the morning to save yourself time and dirty dishes. Eggs are delicious and versatile. They can be cooked in many different ways and easy to combine with other vegetables. Cooking them helps to destroy any dangerous bacteria, which makes them safer to eat. It also makes some of their nutrients easier to digest. For instance, the protein in eggs becomes more digestible when it is heated.
Perhaps you’ve stopped drinking milk because you believe only calves should drink it. However, milk is a source of many nutrients that support bone health. In fact, consuming enough calcium may help offset the bone loss that happens when you age. They usually fortify milk with vitamin D, which allows your body to absorb calcium. Moreover, if you can’t drink milk because you’re a vegan or lactose intolerant, you need to find other calcium, phosphorus, and vitamin D sources. Also, if you store your milk on your refrigerator door, you’re keeping it wrong. It might offer you convenience, but your milk will spoil more quickly.
Every time you open your fridge, you’re exposing the milk to warm air. If you take longer than a day or two to drink the milk, you need to rethink this habit. It’s much better to store your milk in the back of your fridge. Do it as far away from the door as possible. That will keep it much colder, and it will last longer, too. Milk provides various health-promoting nutrients, and drinking a glass of milk at mealtime is an easy way to add them into your diet. Protein-rich foods such as milk can help boost weight loss by improving your metabolism and increasing fullness after meals. Besides, drinking milk after workouts can help support muscle growth and improved body composition.
Cheese and crackers, also called biscuits or wafers, are satisfying together. However, you may be pairing the wrong cheese with the wrong cracker. So, try some of the following combinations for a new taste sensation. For instance, pair a cream cracker with cheddar or another strong cheese. An excellent addition is some red onion jam. The neutral base balances out the tang, and the onions add bite. A Cornish wafer is a perfect accompaniment for blue cheese. It’s a buttery, crumbly cracker that balances the rich blue cheese. Add some quince jelly for a special touch. A multigrain cracker is the best choice for soft cheeses, like Brie. The grains and salt in the biscuit go well with the softness of the cheese.
Adding some fruit like grapes or figs adds freshness and sharpness. A water cracker works best with hard cheeses, like Lancashire. Its crispness cuts through the richness of the cheese. So experiment to find new, exciting flavor combinations. Cheese is full of health benefits, including calcium and protein. You might be surprised that many cheese experts say you should eat your cheese at room temperature, not cold, from the fridge. Have you ever heard of raw cheese? It must be aged a minimum of 60 days and be marked. However, it does have many health benefits, such as being higher in vitamins and minerals. It may also be easier for lactose-intolerant people to digest and contain gut-friendly bacteria.
Ever wonder why your bacon never turns out quite like the perfectly cooked bacon you get in a restaurant? Restaurants have to produce great bacon quantities, so they usually bake it in the oven rather than cooking it in a pan. So, if you have one, a slotted baking tray is perfect, but a standard baking tray is fine. Set your oven at 350 degrees, cover the baking sheet with aluminum foil, and lay the bacon on it. Be sure to overlap the slices when you arrange them on the tray. Keep your eye on your bacon, which should take about 10 to 15 minutes to cook. The end product will be deliciously crispy bacon like you’ve never been able to cook before.
Your friends and family may even ask you how you managed to make it so crispy. Just remember that bacon contains salt and fat. Now that you know how to cook it perfectly don’t overeat it, which will be bad for your health. Bacon is a processed meat, but the amount of processing and ingredients used can vary between manufacturers. While many of us are aware that bacon is not necessarily the healthiest part of our diet, you can still enjoy it from time-to-time. It does have some nutritional value with its B vitamins. Bacon is also a source of Omega 3’s and can boost your mood. Studies have shown that bacon is a source of choline which is great for your brain.
Chicken is the go-to protein of choice. Nevertheless, you may be tired of eating bland, boring, or overcooked chicken. So, try submerging chicken breasts in saltwater to keep them moist and juicy when cooking them. You can also tenderize your chicken in yogurt. Yogurt helps break down the protein, which tenderizes it. And it creates a great blank canvas for adding the flavors you enjoy. You can even poach chicken breasts in milk to keep them tender and flavorful. Do you like chicken wings? Chicken wings can be delightful to eat, but getting the meat off can be tricky. So, to enjoy more of the meat, pull the wing apart at the V-shaped hinge between the bones.
Eat the short, stumpy piece like a mini-drumstick. Once you have eaten this part, twist off the cartilage and pull out the bone. That will leave you with boneless chicken meat you can pop into your mouth. The healthiest way to cook chicken is to bake it in the oven or stir fry it with some vegetables. You can put the chicken into a baking pan, rub a little bit of olive oil on them, and then bake them until they are brown. When purchasing chicken, you might want to look for free-range, although that is your personal preference. Chicken is a staple in many people’s diets, and the preparation, cooking method, and serving style can all have a significant impact on how healthy your chicken is.
5. Chargrilled Meats and Veggies
You need to be careful when you’re chargrilling your meat. If you’re doing it at a high temperature, the protein in the meat changes, and it can even become dangerous. Cooking meat at a lower temperature helps to reduce the build-up of carcinogens. If you’re using a gas grill, you have the option of controlling the flame, and therefore the heat. Cook the meat until it is brown, not black. Try to avoid cooking it until it’s overdone. Remove any charred or burnt parts before you serve it. Lean meats are better for your heart health, and less fat also means fewer carcinogens.
Marinating your meat before cooking can also help to reduce carcinogens. That is due to the antioxidants in the ingredients in many marinades, such as turmeric, oregano, basil, and rosemary. Veggies don’t create carcinogens when you grill them, so try grilling your vegetables, like corn, carrots, or asparagus. Almost any type of vegetables can be cooked on a grill. However, those with low water content are usually best. It is always best to eat vegetables closest to their natural state. When they are grilled, they are quickly cooked while also allowing them to retain many vital nutrients. Boiling them can lead to overcooking and can lose invaluable vitamin and mineral content.
Eating fish means a lower risk of strokes, heart disease, and depression. Nevertheless, how you eat it may be the real key to unlocking its benefits. If you’re only eating fried fish, think about changing to steaming, baking, or broiling it. According to recent studies, these cooking methods are not just better for your weight, but your cognition and memory. If fish and chips are your go-to, try using the following tips to make baked or broiled fish tastier. Brush your fish with a good fat like coconut oil or extra virgin olive oil before cooking. Add herbs and spices, such as lime zest, minced garlic, paprika, parsley, or fresh dill. Pair your fish with other healthy foods, such as sautéed spinach, roast tomatoes, and sautéed mushrooms.
Add some wild rice, mashed sweet potatoes, or mango salsa on the side. You can even grill your fish and then serve it cold in a salad with whole grain pasta and veggies. Try some new recipes to change things up, and you won’t miss your fried fish. Fish is a healthy food that is a great addition to any diet. The proper cooking methods limit the loss of healthy omega-3 fats, retain the most nutrients, and minimize harmful compounds. In addition to baking and broiling, you can grill your fish. Grilling is an excellent way because it cooks fast without drying the fish out. You’ll want to be sure your grates are non-stick or coated with oil. Whole fish can be grilled right on the grates, but more delicate filets should be grilled in foil packets.
Pork is affordable, versatile, and comes in a variety of cuts. If you’ve always believed pork is chewy or too fatty, perhaps you’ve been cooking it the wrong way, or you’ve chosen the wrong cut. Low-grade meat may be better for your budget, but it may come at the cost of nutrition and taste. So pick a higher quality of pork and eat it less frequently. A tenderloin may be more expensive, but it is relatively low in fat and succulent when you sear it and then roast it. Also, don’t cook frozen pork without defrosting it thoroughly. Fattier pork cuts are suitable for slow cooking methods, such as braising or roasting.
Pork can be tastier when you soak it in buttermilk or brine. Also, you can tenderize or marinate it before cooking. That loosens the fibers to make them more succulent and infuses them with flavor. A lean cut of pork may dry out during cooking, so wrapping it in bacon or prosciutto can keep it moist and tender. Your pork should be stored in the coldest section of your refrigerator. It is recommended that sealed pork be held in the fridge for no more than four days. If you cannot consume it in that timeframe, it is recommended that you store it well-wrapped in the freezer for a later date.
You may have been cooking lamb for years without knowing some essential tips on how to make the most of it. First, you need to remove your lamb from the refrigerator and allow it to rest for at least an hour before cooking it. It will enable the meat to come up to room temperature. Cooking cold lamb in a hot oven means it will cook unevenly. Also, it lengthens the cooking time. For any meat where toughness may be an issue, brining is the key to achieving succulent beef. That involves soaking the meat in salted water. A marinade may contain acidic elements and salt that break down the protein. However, don’t marinate the lamb for too long because this can make it lose its texture and become mushy.
Instead, choose marinades that contain spices, herbs, and aromatics, rather than too much salt. Also. it’s worth investing in a meat thermometer. It will help you determine the internal temperature of the meat while you’re cooking it. That way, you won’t undercook or overcook your lamb. When working with lamb, it is essential to follow the basic rules of cleanliness. Be sure to avoid any cross-contamination on your countertops and use paper towels whenever possible. Many cuts of lamb can be safely stored in the refrigerator for two to three days. They can be stored much longer in the freezer at six to nine months!
Here’s a question: Where do you add your mayonnaise when assembling your hamburger? Is it right under the top bun? If you’ve been doing this, you will find that it sits on top. The mayonnaise has no way of reaching the meat because toppings like cheese, lettuce, pickles, and tomatoes create barriers. Furthermore, that means they don’t allow the mayo to take full advantage of its purpose as an emulsion. So, try adding a thin layer of mayonnaise to the bottom bun instead. Mayonnaise binds with both water and fat, which are two things a juicy burger emits. So, to keep the bottom burger bun from disintegrating with all the juices, use mayo.
The mayonnaise forms a fatty layer that helps maintain the bun’s structural integrity longer. An added advantage is that the juice from the burger mingles with the mayonnaise, adding to the flavor. Be sure to pile on plants when preparing a delicious hamburger. Try adding a thick slice of heirloom tomato which will add nutrients and also some culinary intrigue. If you are feeling more adventurous, try adding a piece of pineapple or a spoonful of sauerkraut. Did you know that this will provide a pile of healthy probiotics along with a burst of flavor? There are many ways to consume your hamburger while adding in some health benefits properly.