Food Safety is such an important issue today. Why go to the trouble of preparing a wonderful meal, if you are going to give everyone food poisoning! Your meal should be memorable, but not for the wrong reasons.
The BBC offers an exam with certification. Check out your knowledge. You might be surprised!
http://www.bbc.co.uk/food/tv_and_radio/masterchef/modules_index.shtml
Converting Centigrade to Fahrenheit degrees.
Centigrade degrees times 9/5 plus 32 = Fahrenheit
Also check out the Master Chef program. It’s very good.
Saturday, June 16, 2007
Sunday, June 10, 2007
Warning!
Meat recall expands again on E. coli fears
Up to 5.7 million pounds of beef in 11 states may be contaminated
MSNBC News ServicesUpdated: 1 hour, 47 minutes ago
LOS ANGELES - A meat supplier has again expanded a voluntary recall of beef products because they may be contaminated with E. coli.The U.S. Department of Agriculture said in a statement Saturday that United Food Group LLC had expanded an earlier recall to include approximately 5.7 million pounds of fresh and frozen ground beef after a person in Arizona tested positive for E. coli. In all, 14 people in six states have been sickened by beef from the California-based firm. All patients have recovered, the government said in a statement.The ground beef products subject to recall were produced between April 6 and April 20 and were shipped to retail stores in Arizona, California, Colorado, Idaho, Montana, Nevada, New Mexico, Oregon, Utah, Washington and Wyoming. They were sold under brand names Moran's All Natural, Miller Meat Company, Stater Bros., Inter-American Products, Inc., and Basha's.The grocery stores affected included Albertson's, Basha's, Grocery Outlet, Fry's, "R" Ranch Markets, Save-A-Lot, Save-Mart, Scolari's Wholesale Markets, Smart and Final, Smith's, Stater Bros., Superior Warehouse and Trader Joe's.
The products had sell-by dates from April 15-May 7, and product labels carried the establishment number "EST. 1241" inside the USDA mark of inspection or printed on the package. The frozen ground beef patty products bear a sell-by date between July 6 and Jan. 20, 2008.
Even though the sell-by dates are past, did you freeze any of this meat?
Another meat recall
On Friday, Tyson Fresh Meats Inc. recalled more than 40,000 pounds of ground beef shipped to Wal-Mart stores in 12 states after samples tested at a Sherman, Texas, plant showed signs of E. coli contamination. No illnesses had been tied to the Tyson products. Springdale-based Tyson Foods Inc. said the recall was not related to contaminated ground beef distributed by United Food Group LLC.The recalled Tyson products were sent to Wal-Mart stores in Alabama, Arkansas, Colorado, Kansas, Kentucky, Louisiana, Mississippi, Missouri, New Mexico, Oklahoma, Tennessee and Texas, Tyson said.
The United Food Group recall, which was first announced June 3 and expanded on June 6, was expanded again when a test for E. coli came back positive for a person in Arizona, the Department of Agriculture said.
Symptoms of E. coli include stomach cramps that may be severe and diarrhea that may turn bloody within one to three days. E. coli sometimes can lead to complications including kidney failure.
Customers with questions about the recall can call United Food Group's hot line at 1-800-325-4164. Those with recalled products should either throw the product away or return to point of purchase for a refund.
Up to 5.7 million pounds of beef in 11 states may be contaminated
MSNBC News ServicesUpdated: 1 hour, 47 minutes ago
LOS ANGELES - A meat supplier has again expanded a voluntary recall of beef products because they may be contaminated with E. coli.The U.S. Department of Agriculture said in a statement Saturday that United Food Group LLC had expanded an earlier recall to include approximately 5.7 million pounds of fresh and frozen ground beef after a person in Arizona tested positive for E. coli. In all, 14 people in six states have been sickened by beef from the California-based firm. All patients have recovered, the government said in a statement.The ground beef products subject to recall were produced between April 6 and April 20 and were shipped to retail stores in Arizona, California, Colorado, Idaho, Montana, Nevada, New Mexico, Oregon, Utah, Washington and Wyoming. They were sold under brand names Moran's All Natural, Miller Meat Company, Stater Bros., Inter-American Products, Inc., and Basha's.The grocery stores affected included Albertson's, Basha's, Grocery Outlet, Fry's, "R" Ranch Markets, Save-A-Lot, Save-Mart, Scolari's Wholesale Markets, Smart and Final, Smith's, Stater Bros., Superior Warehouse and Trader Joe's.
The products had sell-by dates from April 15-May 7, and product labels carried the establishment number "EST. 1241" inside the USDA mark of inspection or printed on the package. The frozen ground beef patty products bear a sell-by date between July 6 and Jan. 20, 2008.
Even though the sell-by dates are past, did you freeze any of this meat?
Another meat recall
On Friday, Tyson Fresh Meats Inc. recalled more than 40,000 pounds of ground beef shipped to Wal-Mart stores in 12 states after samples tested at a Sherman, Texas, plant showed signs of E. coli contamination. No illnesses had been tied to the Tyson products. Springdale-based Tyson Foods Inc. said the recall was not related to contaminated ground beef distributed by United Food Group LLC.The recalled Tyson products were sent to Wal-Mart stores in Alabama, Arkansas, Colorado, Kansas, Kentucky, Louisiana, Mississippi, Missouri, New Mexico, Oklahoma, Tennessee and Texas, Tyson said.
The United Food Group recall, which was first announced June 3 and expanded on June 6, was expanded again when a test for E. coli came back positive for a person in Arizona, the Department of Agriculture said.
Symptoms of E. coli include stomach cramps that may be severe and diarrhea that may turn bloody within one to three days. E. coli sometimes can lead to complications including kidney failure.
Customers with questions about the recall can call United Food Group's hot line at 1-800-325-4164. Those with recalled products should either throw the product away or return to point of purchase for a refund.
Friday, June 8, 2007
Stocking Your Pantry
If you are just starting out, you need to stock your pantry.
These are the basics. As time goes on, your pantry will grow to include itemsthat you just can't live without. But for now...
Bread
All Purpose Flour
Granulated Sugar
Brown Sugar
Salt & Pepper
Sea or Kosher Salt
Baking Soda
Baking Powder
Vinegar (white vinegar for starters)
Pasta
Tomato sauce
Tomato paste
Spaghetti Sauce
Syrup
Jam or Jelly
Potatoes (red)
Onions
Ketchup
Mustard
Mayonnaise
Crackers
Tuna Fish
Soy Sauce
Worchestershire Sauce
Oregano
Basil
Garlic Powder
Cinnamon
Peanut Butter
Soup
For the Refrigerator
milk
eggs
butter
cheese
fresh vegetables
fresh meat
These are the basics. As time goes on, your pantry will grow to include itemsthat you just can't live without. But for now...
Bread
All Purpose Flour
Granulated Sugar
Brown Sugar
Salt & Pepper
Sea or Kosher Salt
Baking Soda
Baking Powder
Vinegar (white vinegar for starters)
Pasta
Tomato sauce
Tomato paste
Spaghetti Sauce
Syrup
Jam or Jelly
Potatoes (red)
Onions
Ketchup
Mustard
Mayonnaise
Crackers
Tuna Fish
Soy Sauce
Worchestershire Sauce
Oregano
Basil
Garlic Powder
Cinnamon
Peanut Butter
Soup
For the Refrigerator
milk
eggs
butter
cheese
fresh vegetables
fresh meat
HOW TO BUY CHICKEN
Chicken is one of the most versatile meats around. It can be prepared in a multitude of different way, all of them good. But what do you look for in the store?
Types of Chicken
Broiler-fryers - These are young chickens that weigh from 1 1/2 to 3 1/2 pounds. They are 7-10 weeks old. They are tender with mildly flavored meat.
Roasters - These chickens weigh 4-9 pounds and are 16 weeks old.
Capons - These are young castrated roosters that weigh between 5-7 pounds. They have a rich flavor but are high in fat.
Stewing Hens - These are 1 - 1 1/2 years old. Their meat is very tough and stringy. Only use them in soup or stew.
The packages of cut up chicken that you usually find in the store are broiler-fryers.
What to check for
1. Make sure that the package does not have any tears in it
2. Check the 'sell-by date'
3. Physically inspect the chicken . Its skin should be creamy white to deep yellow; meat should never look gray or pasty. Odors could signal spoilage.
4. Buy enough chicken for your family.
One broiler-fryer (2 to 3 pounds), cut up, yields 3 to 5 servings;
one roaster (3 to 6 pounds) yields 4 to 8 servings.
One whole chicken breast or two chicken breast halves (about 12 ounces total) yields 2 servings;
one pound of chicken thighs or drumsticks yields about 2 servings.
As a rule, two whole chicken breasts (about 12 ounces each) yield about 2 cups chopped, cooked chicken;
one broiler-fryer (about 3 pounds) yields about 2-1/2 cups chopped, cooked chicken.
5. Check the package for the U.S.D.A. Grade A rating.
How to Store Chicken
Chicken can keep in the coldest part of the refrigerator for up to two days in its original package. If you are not going to cook it right away - freeze it. (Always thaw frozen chicken in the refrigerator, allow 5 hours per pound)
Safe Handling
When you handle raw chicken, wash everything - your cuttingboard, knives, the counter and your hands. Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning.
Chicken should always be cooked completely before eating. You should never cook chicken partially and then store it to be finished later.
Types of Chicken
Broiler-fryers - These are young chickens that weigh from 1 1/2 to 3 1/2 pounds. They are 7-10 weeks old. They are tender with mildly flavored meat.
Roasters - These chickens weigh 4-9 pounds and are 16 weeks old.
Capons - These are young castrated roosters that weigh between 5-7 pounds. They have a rich flavor but are high in fat.
Stewing Hens - These are 1 - 1 1/2 years old. Their meat is very tough and stringy. Only use them in soup or stew.
The packages of cut up chicken that you usually find in the store are broiler-fryers.
What to check for
1. Make sure that the package does not have any tears in it
2. Check the 'sell-by date'
3. Physically inspect the chicken . Its skin should be creamy white to deep yellow; meat should never look gray or pasty. Odors could signal spoilage.
4. Buy enough chicken for your family.
One broiler-fryer (2 to 3 pounds), cut up, yields 3 to 5 servings;
one roaster (3 to 6 pounds) yields 4 to 8 servings.
One whole chicken breast or two chicken breast halves (about 12 ounces total) yields 2 servings;
one pound of chicken thighs or drumsticks yields about 2 servings.
As a rule, two whole chicken breasts (about 12 ounces each) yield about 2 cups chopped, cooked chicken;
one broiler-fryer (about 3 pounds) yields about 2-1/2 cups chopped, cooked chicken.
5. Check the package for the U.S.D.A. Grade A rating.
How to Store Chicken
Chicken can keep in the coldest part of the refrigerator for up to two days in its original package. If you are not going to cook it right away - freeze it. (Always thaw frozen chicken in the refrigerator, allow 5 hours per pound)
Safe Handling
When you handle raw chicken, wash everything - your cuttingboard, knives, the counter and your hands. Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning.
Chicken should always be cooked completely before eating. You should never cook chicken partially and then store it to be finished later.
Sunday, June 3, 2007
Bread Tips
Have you ever wondered which is the freshest, so you "squeeze" for freshness or softness? Did you know that bread is delivered fresh to the stores five days a week? Monday, Tuesday, Thursday, Friday and Saturday.
Each day has a different color twist tie. They are:
Monday - Blue
Tuesday - Green
Thursday - Red
Friday - White
Saturday - Yellow
Each day has a different color twist tie. They are:
Monday - Blue
Tuesday - Green
Thursday - Red
Friday - White
Saturday - Yellow
Thursday, May 24, 2007
Tips and Hints
Brown Sugar
Add a slice of soft bread to a package of rock-hard brown sugar. Close the bag tightly, and in a few hours the sugar will be soft again.
Crackers
To crisp soggy crackers, put them on a cookie sheet and heat in the oven for a few minutes.
Fat
Lettuce leaves absorb fat. Place a few into the pot and watch the fat cling to them.To remove fat from stew, soup or pot roast, wrap an ice cube or two in white paper toweling and skim the surface. Fat will cling to the toweling.
Glasses
When one glass is stuck inside another, do not force them apart. Fill the top glass with cold water and dip the lower one in hot water. They will come apart without breaking.
A small nick in the rim of a glass can be smoothed out by using an emery board.
Use a wet paper towel to pick up broken glass slivers. Simply blot them and they will stick to the paper.
Scratches on glassware will disappear if polished with toothpaste.
Make glasses extra shiny by adding lemon peels to the water in which they are rinsed. The lemon acid released gives glasses a clear shine.
Add a slice of soft bread to a package of rock-hard brown sugar. Close the bag tightly, and in a few hours the sugar will be soft again.
Crackers
To crisp soggy crackers, put them on a cookie sheet and heat in the oven for a few minutes.
Fat
Lettuce leaves absorb fat. Place a few into the pot and watch the fat cling to them.To remove fat from stew, soup or pot roast, wrap an ice cube or two in white paper toweling and skim the surface. Fat will cling to the toweling.
Glasses
When one glass is stuck inside another, do not force them apart. Fill the top glass with cold water and dip the lower one in hot water. They will come apart without breaking.
A small nick in the rim of a glass can be smoothed out by using an emery board.
Use a wet paper towel to pick up broken glass slivers. Simply blot them and they will stick to the paper.
Scratches on glassware will disappear if polished with toothpaste.
Make glasses extra shiny by adding lemon peels to the water in which they are rinsed. The lemon acid released gives glasses a clear shine.
Wednesday, May 9, 2007
All About Eggs
The Wonderful World of EGGS
Just how fresh is that egg?
1. The float test - If you put an egg is a container of water and it sinks to the bottom of the container, it's fresh. As eggs age, they absorb air through the shell and they become lighter.
2. Expiration date - eggs typically have an expiration date of 30 days after they are laid. They are still safe to use 10-15 days after that date.
3. The color of the whites - clear egg whites are from older chickens. but safe. Pinkish egg whites are spoiled and a cloudy egg white means that it is very fresh.
Brown or White eggs? Which are healthier? What's the difference?
Actually, they are the same. White feathered hens lay white eggs and hens with red feathers lay brown eggs. Nutritionally, they both have the same amount of nutrients. Brown eggs are usually more expensive, because the hens that lay them are a little larger and eat more food.
Jumbo. Extra Large, Large, Medium, Small and Peewee. AA, A, B
The biggest hens lay the biggest eggs, wrong. The size of the egg has to do with the hen's age. The older the hen the bigger the egg. There's something to be said for maturity. The grades AA and A have thicker whites and firm round yolks compared to grade B eggs.
Saftey Tip
Make sure that your eggs are thoroughly cooked. 75% of Salmonella cases have been linked to raw or undercooked eggs.
Storage Tip
Always keep your eggs refrigerated in their original carton. If you store them in a bowl or in the egg compartment of your frig, they will absorb odors from other foods.
Hints and Tips
If you drop any egg on the floor, cover it with salt and wait a few minutes, then scoop it up with a paper towel.
How to soft or hard cook eggs
We don't call them soft or hard boiled eggs, because you don't want to boil them. Boiling makes them rubbery.
1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of water over tops of shells.
3. Cover pot with lid and bring to a boil.
4. As soon as it begins to boil, remove from heat and let stand.
5. Soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled.
Just how fresh is that egg?
1. The float test - If you put an egg is a container of water and it sinks to the bottom of the container, it's fresh. As eggs age, they absorb air through the shell and they become lighter.
2. Expiration date - eggs typically have an expiration date of 30 days after they are laid. They are still safe to use 10-15 days after that date.
3. The color of the whites - clear egg whites are from older chickens. but safe. Pinkish egg whites are spoiled and a cloudy egg white means that it is very fresh.
Brown or White eggs? Which are healthier? What's the difference?
Actually, they are the same. White feathered hens lay white eggs and hens with red feathers lay brown eggs. Nutritionally, they both have the same amount of nutrients. Brown eggs are usually more expensive, because the hens that lay them are a little larger and eat more food.
Jumbo. Extra Large, Large, Medium, Small and Peewee. AA, A, B
The biggest hens lay the biggest eggs, wrong. The size of the egg has to do with the hen's age. The older the hen the bigger the egg. There's something to be said for maturity. The grades AA and A have thicker whites and firm round yolks compared to grade B eggs.
Saftey Tip
Make sure that your eggs are thoroughly cooked. 75% of Salmonella cases have been linked to raw or undercooked eggs.
Storage Tip
Always keep your eggs refrigerated in their original carton. If you store them in a bowl or in the egg compartment of your frig, they will absorb odors from other foods.
Hints and Tips
If you drop any egg on the floor, cover it with salt and wait a few minutes, then scoop it up with a paper towel.
How to soft or hard cook eggs
We don't call them soft or hard boiled eggs, because you don't want to boil them. Boiling makes them rubbery.
1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of water over tops of shells.
3. Cover pot with lid and bring to a boil.
4. As soon as it begins to boil, remove from heat and let stand.
5. Soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled.
Subscribe to:
Posts (Atom)
My StumbleUpon Page