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Roasts for Braising Tougher cuts of lamb that contain a large quantity of collagen (connective tissue) are ideal candidates for braising.

Asian Noodles Asian noodles consist of strands that vary in shape, width, and length. Many Asian noodles are very long in length, symbolizing longevity. They can be thin straight sticks, flat strands, round strands, and wavy strands.

Oven Roasts A cut of lamb suitable for oven roasting is usually a minimum of 2 inches thick. If not overcooked, the dry heat of oven roasting enhances the flavor and tenderness of the lamb.

There are numerous pasta products available, consisting of dried and fresh pasta. Some products are available both in a dried and fresh form but there are many more dried products than fresh.

When shopping for pasta there are several details that you need to consider to be assured of purchasing the quantity, quality and type of pasta or pasta ingredients to satisfy your needs.

Most pastas have a similar flavor but when the sauce is added, the pasta and sauce create their own unique flavor. There are many types of sauces that can be used but some go better with certain types of pasta than others.

Tips on Making Homemade Pasta Strengthen your homemade pasta dough by substituting ½ cup or less of semolina flour in place of an equal amount of all-purpose flour. If the pasta becomes sticky at any point while working with the dough, dust it lightly with flour.

Selecting Cuts | Inspection and Grading | Look and Feel | Quantity to Buy Selecting Cuts A successful outcome in cooking lamb depends on matching the recipe or cooking method with an appropriate cut of lamb.

Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor.

Whole Turkeys Fresh, Hard-Chilled, Frozen Any turkey labeled "fresh" in a food store has never been allowed to be cooled to a temperature lower than 26°F. Turkeys that are hard-chilled are cooled to temperatures between 0°F and 26°F.

Thawing a frozen turkey should only be done in the refrigerator to ensure food safety. Read "Thawing Turkey" for more information.

Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips Barbecuing Turkey Many people often use the terms barbecuing and grilling interchangeably, but they are two completely different cooking processes.

  When shopping for chicken there are several details that you should pay close attention to so you are assured of purchasing fresh chicken in the correct quantity, quality and type to satisfy your needs.

Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. Some methods are more accurate than others and some are more suitable in regard to the cooking method and to the cut of chicken.

Variety Meats The variety meats include the organs, glands and the extremities of the pig. The meats taken from younger pigs will be more tender and milder in flavor.

Miscellaneous Products Pork Cutlets (Scallops) Cutlets are thin boneless pieces of meat that weigh 4 ounces or less and are taken from tender cuts, such as the tenderloin and loin.

Pork Chops Chops are smaller cuts from the loin primal cut. They are individual serving cuts that are sliced to various thicknesses. Depending in the size of the chop, 1 or 2 chops may be served as a single serving.

Shopping Tips | Homemade Pasta Tips | Reheating Tips | Handling and Safety TipsChecking Doneness | Light Tips | Cooking Tips Shopping Tips: When purchasing fresh pasta, it is important that you check for the expiration date to ensure that the pasta will be fresh when you are ready to use it.

Tips on Selecting Cuts | Terms | Description of Cuts | Inspection and GradingRead the Label | Look and Feel | Quantity to Buy | Purchasing in Quantity When shopping for pork there are several things that you need to consider so that you will be assured of purchasing the correct quantity, quality and type of pork to satisfy your needs.

Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.