Cooking tender turkey breast in a pot on the stove or crock pot?
POACHED TURKEY BREAST
4 cups chicken broth or water
1 medium onion, stuck with 5 whole cloves
1 medium carrot, sliced
2 ribs celery, sliced
2 parsley sprigs
1 tsp salt
6 thin slices lemon
1 (4-5 lb) frozen turkey breast, thawed
In large kettle bring to boil broth, onion, carrot, celery, parsley, peppercorns, salt and lemon. Add turkey; bring to boil.
Cover, then simmer 2 to 2 1/2 hours or until tender and meat thermometer registers 170 degrees F, turning turkey occasionally.
TO SERVE COLD:
Cool slightly in broth, then refrigerate until cold. Remove turkey. Remove and discard skin from turkey. Slice the breast and serve on cold platter.
Source: Magazine Clipping
You can also boil it first and then add seasoning and then fry it.
if its for pork stew then you fry it then cook it add veg and etc...how you normally do it. that how i do it and it comes out very tender and good kills al germs cause pork is know to have them especial when its medium rare
This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook.
----------->BBQ Pork for Sandwiches
Submitted by: KK
Rated: 5 out of 5 by 642 members
Prep Time: 15 Minutes
Cook Time: 4 Hours 30 Minutes
Ready In: 4 Hours 45 Minutes
Yields: 12 servings
"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce."
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
----------->Slow Cooker Maple Country Style Ribs
Submitted by: Kimber
Rated: 4 out of 5 by 79 members
Prep Time: 10 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 10 Minutes
Yields: 4 servings
"Delicious country style ribs, slow cooked in a flavorful maple sauce."
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
1. Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.
Submitted by: HMICHAUD
Rated: 4 out of 5 by 125 members
Prep Time: 10 Minutes
Cook Time: 5 Hours
Ready In: 5 Hours 10 Minutes
Yields: 6 servings
"Fall off the bone honey, maple, BBQ ribs made in the slow cooker."
1 (10.5 ounce) can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs
1. In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
2. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.
What is the secret to making tender, juicy chicken breasts?
Don't over cook them. People tend to think they should cook chicken well done, which is true, but they don't take into account that a hot dish cooks more when removed from the cooking. Slightly under cook the breasts (slightly, I said) and let the first minute or two that they are out of the skillet or oven finish them off. I timed breast on the charcoal grill for a few days and have had them come off juicier than the hamburgers, and cook to the done stage, too.
Most often, they were permanently coupled together. Think of the old style link and pin couplers - if you have seen photos of these. It works like that, but the link was very heavy cast iron and rectangular shaped, and each end resembled the end of a present day automatic coupler, the end that fits in the car frame. To secure this, two steel stepped pins were inserted. The engine and tender could be separated, but it took some time and work.
How soon can your breast become tender before you start your period?
Well, all women are different. My breasts are sore from the time I ovulate until Af comes to visit. So, usually about two weeks. You must have just ovulated or are about to ovulate if you are still 2 1/2 weeks away. You have to remember that progesterone also causes breasts soreness so it is very difficult to tell sometimes if your sxs are from being pregnant or from AF. You obviously are not pregnant right now so I would bet that you are about to ovulate..
Good luck and Babydust
What kind of a battery tender should I get for a 2005 Sportster 1200 Roadster?
Go with the Battery Tender Junior. I have one and it works great, even for car batteries. If you hook it up wrong it shuts down so it can't harm your battery or blow itself up. It comes with a variety of pigtails so you don't have to take the seat or body panels off to hook it up after you install the pigtail.
The key is using the proper cut of beef.
For steaks, the tender cuts are T-bone, Rib-eye, Porterhouse (which is essentially a t-bone), NY Strip and filet mignon.
Look for the words Rib or Loin in the name of the steak. However, avoid the steaks that use the work "mock" in the name. "mock" tenderloin... is not a tenderloin steak so it will be tough.
Sirloin is the borderline steak... but still good and is probably the "lowest" you want to go with a steak.
Steaks that are cut from Chuck and Round will be tougher because these are the cow's working muscles. You usually end up with little hockey pucks when you try to cook these... so I generally avoid if you're cooking steak.
With a good steak... salt and pepper is really all you need.
yes, you can get fancy... garlic powder, onion powder... etc or use Montreal seasoning. At this point it all becomes personal preference to how you like it.
Edit... someone mentioned stabbing the steak with the prong thing. That's a jaccard meat tenderizer. It will probably work on tough cuts, if you have one.