By Dee Power
Food safety precautions begin while you”re still at the grocery store. If you plan on spending a lot of time at the grocery store that day, purchase the meat last, right before you are ready to check out, so it can remain as chilled as possible for the trip home. While shopping pick up a few of the handiwipes that are offered to wipe off the handles of the shopping cart. Use them to wipe off your hands after you”ve picked up chicken, pork, or fish.
If you live in a hot climate place the meat, frozen vegetables and diary items in a cooler for the ride home. This is especially important if you plan on completing another errand, such a picking up the kids at swim club after shopping. Even with the air conditioner the back seat can start to get warm. Keep in mind none of the air conditioned air reaches the trunk.
Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment. If you purchase frozen beef, it should be defrosted overnight in the refrigerator, not a room temperature. The same goes for chicken or turkey. If the poultry is large, over 15 pounds, you can jump start the defrosting by immersing the still wrapped turkey in the bathtub or large kitchen sink filled with cold water. Don”t use hot. The hot will raise the outside of the turkey to unsafe levels while the inside still is frozen. After an hour remove the poultry from the water and let it finish defrosting in the refrigerator.
Remember to wash your hands before and after you handle raw meat or poultry. In the kitchen, don”t use the same work surface, cutting board, etc. to get the raw meat or poultry ready for the grill as you do for other foods. If more than one person is in the kitchen during the prep stage, make sure you coordinate with them so you know which utensils and which surfaces have come in contact with raw meat or poultry.
Trimming excess fat from meat can help avoid flare-ups during the grilling process. This can have three benefits: leaner meat is healthier for you and your guests, a flare-up can potentially burn and ruin the dinner you”ve so carefully planned and prepared, and can be dangerous for the outdoor chef as well. The risk being burned while grilling can also be lessened by using long handled tongs and spatulas.
If you are grilling other items along with the meat, make sure they do not come in contact with the meat while it is in a raw state. Give the meat and the other items their own separate zones on the grill. Use separate tongs or spatulas to handle these items. When the meat is ready to be removed from the grill, put it on a fresh, or freshly washed, platter and use a fresh set of tongs or spatulas to handle it. Make sure you wash all utensils, cutting boards and your counter tops after they have come in contact with raw meat or poultry.
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It is also important to refrigerate leftovers from grilling promptly. Don”t leave them on the counter top, at room temperature, for very long after you have finished eating.
About The Author
More grilling tips, techniques, recipes, and menus. Dee Power is the author of several nonfiction books and an avid grill master. She also loves to garden and uses many of her homegrown herbs in her marinades.
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By Sebastian Marders
Want to do some grilling? Who could blame you. Cookouts have become a fine national pastime. A few friends, a few drinks, and great food prepared underneath the open sky. This dream of lazy days with pleasant company all begins with choosing the perfect grill. And in choosing that grill, here”s the first point of indecision that people usually come upon. Gas or charcoal?
The answer to this doesn”t have to be any more difficult than posing a few basic questions to yourself and moving on from there. A thorough knowledge of your own lifestyle is all that really needs to be taken into consideration. Here are the points to think about before making your selection.
1) How do you feel about those open flames? If you hate the very idea of building a fire, then charcoal is not for you. You may want to think about this especially if you have no experience at all with a charcoal grill. If this is the case, then maybe the press of a button that its gas counterpart can offer is the way to go. No muss, no fuss, just push-button service to get it on and off.
2) Are you a control freak about the heat? A gas grill offers more precision in this area. If you”re used to cooking on an electric stove, for example, then trying to gauge the level of heat of an open fire may not be something you feel like jumping right in to.
3) Is the smell of cooking food mixed in with smoke and fiery coals important to you? It”s a smell that many of us associate with cookouts. And the only way to get it is with a charcoal grill. If it”s only the taste of the finished product that you”re after, then you can go with either one. Ambiance is the only thing that is really affected here. Taste tends to remain the same whether a gas or charcoal grill is used. Yes, taste tests have been conducted. Yes, there really was absolutely no difference between them.
4) Consider the area in which you live, and the available fuel within it. For example, do you know where to conveniently get charcoal in your neighborhood? You may be leaning towards grilling over an open flame, but if you have to take two buses and a mule to find yourself some charcoal, having the grill won”t help you too much. The same consideration goes for gas. Either way, you”ll have to figure out what”s available to you.
5) How about the cost? This gets a little more complicated. Gas grills are usually more expensive to buy. However, since nothing can be easy, charcoal grills will cost you more in supplies in the long run. As part of your decision, you”ll have to figure out whether paying now or paying later is more convenient for you. Always remember that whichever way you go, that great saying does usually hold true, however – “You get what you pay for.”
Find the answers to these basic questions, and you will also have the answer to whether gas or charcoal is right for you. And this is the very first step on the path to happy grilling.
About The Author
Sebastian Marders loves writing about a variety of things and sharing the website that inspires each piece with his readers. If you would like to browse a selection of the flameless electric indoor grill, quality Farberware indoor grill, and Big George Foreman Rotisserie then please visit.
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By Sharon Reid
Eating with friends and family is a common way to interact socially. However, the main purpose of eating should be to keep us alive and healthy. Despite the fact you may not be able to follow these 5 healthy eating tips all the time, you”ll be much healthier if you at least follow them most of the time.
A healthy diet needs to consist of fruit, vegetables and fish and less saturated fat, salt and sugar. Unfortunately with our hectic pace of life it is much easier to hit the fast food joints than it is to keep a healthy eating schedule in place.
Price is also a factor. Cheap food just happens to be the same food that clogs your arteries and makes you fat. Try getting a nice fresh salad sandwich for the same price as a McDonald”s cheeseburger and chips (oh and for an extra 10c you”ll also get a coke!).
Here are some tips to get you on the road to healthy eating.
1. Eat a good breakfast
How many times have you heard it”s the most important meal of the day? And that is because it is! Don”t skip it! Have some cereal with low fat yoghurt at the very least.
2. Eat plenty of whole grains, fruits and veggies
Eating healthy is all about routine and finding things that are healthy but tasty as well. Fill up on this healthy food instead of scoffing cakes and donuts. Try eating raw veggies such as carrot and capsicum with a hommus dip. Yum! When having bread wholegrain is much healthier than white. You”ll get used to the taste.
3. Eat regular meals
That way you won”t get hungry and just eat the nearest most convenient thing.
4. Eat moderate portions
If you do want to keep eating unhealthy food occasionaly, keep the portions small. There is also evidence that suggests it is healthier to have regular small portions throughout the day rather than a large meal in the evening.
5. Change your cooking method
Try steaming and stir frying instead of deep frying. Totally eliminates the fat and/or oil while cooking.
To make things easier initially, reduce your intake of unhealthy foods instead of completely eliminating them. It is possible that unhealthy eating has made you addicted to sugar and to eliminate sugary food all together almost guarantees failure.
Start by replacing the two donuts for morning tea to one donut, eventually substituting the donut for an apple. Have a donut occasionally if you must, but save it for special occasions.
These simple 5 healthy eating tips should get you on the path to healthy eating. It”s not that difficult, is it?
About The Author
Sharon Reid is creating a self improvement website for those wanting to create abundance in their lives.
Visit her website here.
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By Cheow Yu Yuan
When you are organizing an event, there are a lot of planning and things that need to be done. Catering service is definitely a must during an event. Sometimes, the type of food that you cater for your guests can make the difference between a positive event and a poorly organized event.
Before you hire a catering company for your event, it is recommended for you to do some food tasting first. Tasting food before you choose your event menu can ensure that you do not order something that is not up to standard. Nowadays, almost all caterers offer tasting prior to booking. There are also some caterers who only offer tasting only when the event is confirmed with a deposit.
So, let me share with you 6 things that you should take note of when choosing the right type of food for your event:
1. Try out the standard of their food during food tasting. This is a great opportunity to know the standard of a catering company. During food tasting, you should share with your caterer your likes and dislikes so that he or she will know what food to recommend to you. Do not be afraid to ask question. You are the customer, and you should ask anything that you have in doubt before booking.
2. Ask questions about their food presentation. This is a good time to find out more about their plate presentation. Is dressing served on the side? And will the courses be delivered in succession or at once? These are some of the questions that you should ask your caterer before booking.
3. Do share your honest opinion and feedback with your caterer. Caterers see tasting as an opportunity to improve the standard of their food and presentation. Therefore, be sure to share comments and questions and give them your honest feedback. This will help them to improve so that they can serve you better in the future.
4. Be sure to find out whether the caterer charges for tasting. Some caterers do charge for tasting. So be sure to understand the charges and procedure before you arrange a food tasting session with your caterer.
5. Based your purchase decision on services and chemistry with your caterer. Other than the quality of food, service of the caterer is also very important. You will be working together, so it is very important that you can get along well with your caterer.
6. Send a thank you note to them. If you decide not to use a particular caterer for whatever reason, you should send a short note to thank them for their time and effort. They will appreciate it.
About The Author
Eatzi provides catering services for residents in Singapore. You can visit the website below to view its food menu now:
Click Here: Catering Services at www.Eatzi.com.sg
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June 18th, 2008 | Uncategorized
By Sebastian Marders
One of the easiest and most commonly grilled foods in the United States is probably the grilled hamburger. But exactly what goes into the perfect construction of this dish? You may think it”s as simple as slapping a lump of ground meat down on the flames, but there are certain other techniques you can use to build a better sandwich. All burgers are most definitely not created equal. So, here”s a list of simple yet effective things you can do to make yours stand out every time.
Although the selection of meat is down to personal taste, the most succulent hamburgers are made from ground beef with a certain fat content to it. We have been conditioned as a society to avoid fat at all costs, but for the best burger this is not the way to go. The official percentages that you want is around 80% meat to 20% fat. No-one goes to the supermarket with a super-duper fat measuring device in their pocket, so let me make it easy for you. This is roughly what can be found in chuck. Buy it. Chuck is the preferred cut for making the best burgers.
When preparing your homemade hamburger, it is important to shape the meat into a patty which is relatively flat. Don”t go for anything thicker than about 3/4 of an inch either. I know, I know, you really want to ignore this one. Bigger is better! I”m guilty of this. Big, fat burgers are delicious. That”s my philosophy when making burgers for myself. Your burger should be done your way, after all. But when going for the perfect burger which you may want to serve to guests, you should know that it is less likely for those thicker burgers to cook up nice and evenly.
Another very important thing to remember is something that we”ve all done at one point in our lives. Do not ever press the burger down with the spatula or anything else while it is grilling. I know that it”s tempting to do this. Resist! I know you”ve seen it on every television show with a diner cook in it. Resist! When pushing on the burger like this, the juices are squeezed out, which means that the flavor is squeezed out as well. As a minor note, it may also cause flare-ups. I say “minor” because the eyebrow hair will grow back, but a dry burger will never get any better than that.
Now on to the ingredients you”ll need for that perfect hamburger.
1) Ground chuck
2) A little salt
3) A little pepper
4) Some hamburger buns
Yup, that”s it. Simple, isn”t it? This ain”t rocket science, just a few tricks that will make your burgers all that they should be. Now here”s the step-by-step.
You have a few different choices as far as the cooking contraption goes, but for the sake of this article, let”s go with a nice, open flame. You”ll need to grease your grill with some vegetable oil, then get a medium fire going underneath it.
While that grill is heating up, you want to be mixing your meat. Add some salt. Add some pepper. You can use your own judgment as to the tastes of your hungry diners. Then get your hands in there. Kneed things around. Spoons are for sissies. When it”s all mixed together, shape your concoction into burgers. Remember, about 3/4 of inch thick on that patty. You want an evenly cooked final product for your hungry guests.
Slap those burgers down over the heat. If you like your meat of the medium persuasion, you”re looking at somewhere between 5 and 7 minutes on each side. If you want, feel free to make a tiny cut into each patty to check that they are cooked.
Just before they are ready to go, start toasting those buns. Put them on the grill for about a minute, split side down. You”re going for a light brown effect here.
Take everything off the grill. Stack it all together. Add anything that you want in the way of ketchup, possibly some lettuce, or a host of other things. Hoorah! You now have yourself one fine hamburger.
Now, all that being said, here”s an additional note or two on food preparation safety. You have to remember that I”ve only given you some guidelines for the best result. For example, I can only estimate on the time it will take for a medium burger. You know your grill and how hot it gets. You know if it”s 40-degrees outside when you”re cooking. And you also know if you”ve followed the directions about making a patty that is only 3/4 of an inch thick. You have, right? Don”t make me come over there. Remember that the inside of the burger should always be tested to ensure that they are thoroughly cooked before serving.
Also, you”ll find that there are many different books and chefs who would advise that the meat should be at room temperature before cooking. However, it is better for safety”s sake, to keep it in the fridge in order to avoid airborne bacteria. It is also essential that you put cooked burgers onto a fresh plate, not the same one that the raw meat was on, as it may still contain bacteria. Always follow the first rule of cooking – Do not poison the guests.
And that”s it. When following all of the above instructions on how to make the perfect hamburger all that is left to do is to sit down and get your mouth around the most succulent and best tasting hamburger that you will have ever eaten. On that note, I am heading right for the kitchen to prepare my very own. Enjoy!
About The Author
Sebastian Marders loves writing about a variety of things and sharing the website that inspires each piece with his readers. If you would like to browse a selection of the electric indoor grill, Farberware indoor grill, and George Foreman rotisserie then please visit.
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By Knight Pierce Hirst
Everyone has an opinion about cooking. Robert Frost said, “There is one thing more exasperating than a wife who can cook and won”t and that”s a wife who can”t cook and will”. Buddy Hackett said, “My mother”s menu consisted of two things: take it or leave it” and Phyllis Diller said her meals were so bad her kids thought Thanksgiving was meant to commemorate Pearl Harbor Day. Then there”s Thomas Wolfe. He said, “There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves”. Frankly, I think Wolfe should have had to eat those words for dinner.
Because I hadn”t cooked before I was married, I asked my mother how to turn over a fried egg without breaking it. She smiled and said if my new husband noticed a broken egg yolk, our marriage was in trouble. Thankfully, John never complained; but that wasn”t because of my skill or his patience. One of the many surprises for me about my marriage was John didn”t like fried eggs.
Because I knew John liked potato salad, that was the first dish I attempted to make as a newlywed. In our home potato salad has been called “it helps” ever since. When I had told our landlady I was making potato salad, I”d asked her if the potatoes had to be cooked. She patiently replied, “It helps”.
When it comes to preparing food, practice helps – but practice didn”t make me perfect. Although I no longer depend on the smoke alarm to let me know when dinner is done, I”m a good cook who doesn”t want to be great. Now it”s me – not the food – that”s burned out. Nevertheless, when I suggested to John that we subscribe to a meal service, he put on an apron. Yes, I”m a lucky woman; but I know my luck is running out. Soon John will realize dinner always tastes like leftovers to whomever tastes it while making it.
Yes, when it comes to making meals, I”m burned out; but I”m not the only one. According to a new National Restaurant Association report, Americans eat out 4.2 meals a week. The report also said that 2.4 meals a week are skipped. That leaves only14.4 meals a week that are eaten at home. That might explain why you don”t hear the phrase “what”s cooking” as much.
About The Author
KNIGHT PIERCE HIRST takes humorous looks at life.
Take a minute to make yourself smile at
http://knightwatch.typepad.com
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By Amy Nutt
There are foods that are associated with specific seasons” foods and drinks too that we reach for traditionally when the weather turns warmer or colder by turn. What would the winter be without a nice bowl of steaming oatmeal to start the day? And how much nicer is it to look out the window at a snowstorm when you”ve got a nice hot cup of hot chocolate in your hands?
Then there are the old standbys for the summer months as well. What better way to cool off in the middle of a heat wave than with a cool Popsicle? Who hasn”t enjoyed a baseball game while munching on a hot dog? It seems there are foods and drinks for every season and most of them really add to our enjoyment of any particular time of year.
One of the all-time favorite summer foods is one that we”ve been enjoying in North America for one hundred years. Ever since Gennaro Lombardi opened the first pizza place in New York in 1905, we”ve been enjoying the tasty treat that”s got a very interesting history. Of course it might be no surprise that pizza”s origins are claimed by the Italians, and as you munch a piece of Toronto pizza in the middle of little Italy, you might think that the food”s history only goes back to turn of the century Europe, but pizza has an even bigger past.
Although modern people munching Hamilton pizza might not have considered it on a hot July day, most historians agree that Italians have more than likely been eating the food since the Stone Age, perhaps as far back as the 6th century BC where soldiers baked a kind of flat bread and covered it afterward with cheese. The word itself has some interesting historical connotations.
Pizza is obviously Italian, but not many people know that the word means “a point” and the earliest forms of this popular food were baked like a lot of other things beneath the stones of a fire. At first, this early form of the modern food that has been popularized as Mississauga pizza was used as a kind of plate to sop up the excess gravy that was left over from other meals. However, like all great ideas, it wasn”t long before pizza took off in its own right.
It seems that another great culture, The Greeks, helped bring what we now know as the modern day pizza along. Because their version of the flat bread was convenient for the working man and his family at the time, they decided that the flat round bread they were using for meals should have some kind of topping, and in this way the predecessor of the modern pizza pie was born.
It wasn”t until years later that the modern world caught up to this popular summer food and in 1957 frozen pizzas were introduced and soon became the most popular food that you could get from the freezer.
About The Author
Order Pizza Pizza online and have it delivered fresh to your door. Various pizza toppings, side items and more. Over 21 locations for Pizza Pizza in Mississauga to serve you.
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By Michael Doom
You may be surprised to find out that there are a number of egg based foods and sauces that call for either raw eggs or only minimal cooking or heating of the eggs. These include:
– Raw batter, filling, or cookie dough
– Eggnog and other egg-fortified beverages that are not thoroughly cooked
– Homemade and fresh-made dressings and sauces made with raw eggs
– Caesar salad dressing
– Bearnaise sauce
– Hollandaise sauce
– Aioli sauce
– Homemade Mayonnaise
– Homemade ice cream
– Mousse
– Meringue
– Tiramisu
California just recently changed its state law requiring the use of pasteurized eggs or pasteurized egg products in the preparation of of foods that are not cooked, effectively banning restaurants from serving raw, unpasteurized eggs or egg based foods. Many states will follow this requirement if they haven”t already. Check with you local Environmental Health Food Inspection Program.
The law in California states that for raw shell eggs that are prepared in response to a consumer”s order and for immediate service, the eggs must be heated to a minimum internal temperature of 145 F or above for 15 seconds. If not for immediate service, raw eggs and foods containing raw eggs must be heated to a minimum internal temperature of 155 F for 15 seconds. This second condition applies to all those egg based foods noted above.
If you plan on ordering any of these foods or sauces or see them on the menu, my advice is to either stay away from them or confirm with certainty with your server, manager or the cook that they are using some type of pasteurized egg product in place of raw eggs. Pasteurization is a special heating process just enough to kill common and sufficient numbers of microorganisms without affecting the quality of the food. Pasteurized eggs can now be purchased in three possible ways: fresh whole shell eggs(look at the label or stamp on the egg itself), liquid eggs and frozen eggs.
There was a recent outbreak (August 2007) at a popular restaurant in Los Angeles where at least 40 people were confirmed to have contracted Salmonella which was linked to Hollandaise sauce made with undercooked, unpasteurized eggs, even though the law had already taken effect. A reporter for the Los Angeles Times reported his painful experience with this illness in the paper.
The lesson to take away is not to trust that the restaurant is complying with the law but to ask questions, observe and do your own investigating if need be, to assure you and your family are protected, especially if you can”t stay away from these higher risk foods.
About The Author
Mr. Doom has worked as a Environmental Health Specialist for more than 20 years. He has conducted thousands of inspections and educated more than a thousand, food facility owners, managers and employees on food sanitation and safety. To learn more visit http://www.FoodPoisoningPrevention.com.
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By Uchenna Ani-Okoye
Other things to include in your heart healthy diet are:
*low fat mayonnaise type dressings
*evaporated skim milk to substitute for cream
*oils – canola, sunflower, olive oil
*margarine that is low in saturated fat (soft and non-hydrogenated) it”s also important to keep the following heart healthy cooking tips in mind.
Great recipes without ever having to invest in cookbooks, outstanding cooking tips without having to go to expensive cooking schools, tips for kitchen basics that will inform you of what you need to keep on hand without breaking the bank. It”s a chef”s trick that has crept into some recipe collections and often appears in lists of cooking tips and hints.
Here are some basic crock-pot cooking tips. Each brand links to its own web site with recipes and cooking tips. Cooking Tips A quarter teaspoon (a pinch) of spice per pound of meat or pint of liquid is sufficient when creating recipes.
This includes your directions, cooking tips, and personal preferences as you write them in your own words. I have put in a few recipes, but mostly cooking tips to pinch those pennies and stretch those dollars. But then again there are several camping cooking tips to consider before cooking and camping out.
What I am trying to do is show you how to save money and give different cooking tips. In fact, aside from it being pretty easy to prepare, adhering to experts” cooking tips and tricks can turn you into cook extraordinaire. Diabetic diet cookbooks are a useful source of information about food composition, cooking tips, favourite recipe modifications, portions and menus.
You can take it a few steps further and offer a shopping list for each meal and helpful cooking tips to make sure the preparation goes as smoothly as possible. Cooking Tips: Baking powder and baking soda are not the same. Really good cookbooks also give you bonus information; cooking tips, suggestions of what to serve with each dish, definitions of unusual ingredients, recipe history, and/or nutrition information.
Allow the paste to dry and then gently buff with a soft cloth cooking tips, Information warning: Deep-frying craze People can do themselves serious injury attempting to deep-fry their turkey. To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, and Bar Mixes. I”ve also been to various places around the Middle East and Europe, where I picked up quite a few cooking tips.
If you are not sure where to start, the internet can be a great resource for low fat cooking tips, recipes and other dieting support. Do they appreciate little stories, jokes, cooking tips or other information in the book? Those who need a nudge and a few creative ideas to get the pots simmering can access thousands of recipes and cooking tips online. One of the most important steak cooking tips is to start out with a good steak in the first place.
About The Author
Uchenna Ani-Okoye is an internet marketing advisor and co founder of Free Affiliate Programs
For more information and resource links on cooking visit: Cooking Schools
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June 15th, 2008 | Uncategorized
By Mary Anne Durkee
Breakfast is by far the most important meal of my day. It is a very important meal at my place as I personally feel that it is one that sets the mood and decides my energy levels for the day.
For many of my dieting friends, the first thing on the list to skip is “breakfast”. However, I believe if you skip this first meal of the day then you are going to have to skip a lot of things for the day. You are definitely not going to have the energy to sustain a tight schedule. Skipping breakfast is one rule that many on a diet follow. However, this ends up as the main reason for them not being able to achieve their target even after several days and months. It is just not good to skip breakfast.
By skipping breakfast you not only deprive your body of essential nutrition that gives you energy to go through the day”s activities but also end up eating more junk food during the day. Missing a meal makes you feel hungry and the body craves for all the wrong things. For satisfying your cravings you would then end up eating more than you would have otherwise.
No breakfast day means a low blood sugar level of sugar to start with. You would just be lazing through the day rather than deal with the tasks head on. Your day is sure to be one of low productivity and complaints. Both energy and concentration levels are affected without the right food to pep start your day. Studies go to show that children who start off their day without breakfast perform very badly in school.
There are a whole lot of options in every cuisine for a delicious great start – a combination of both taste and health. Cereals and milk, toast with eggs (of your choice) and a glass of juice is surely one breakfast that takes care of all your nutritional needs and at the same time gives you the energy to go on face the world.
The same old breakfast recipes every day can however, be very boring. Innovating and experimenting with new recipes is the best way to ensure that your family looks forward to breakfast time. It”s not only the adults but kids too like variety and so trying new recipes and ingredients is the key to beginning your day with a smile. Make food more attractive with good presentation and a change of taste that will keep then guessing about all the ingredients that have gone in.
To begin with the glass of juice can be replaced with a milkshake or a delicious smoothie. This way you do ensure the right intake in terms of nutritional value and the kids are happy with the taste. A healthy breakfast is the best way to start your day. Healthy cereals with a combination of dried fruits and served with a generous helping of fruits is a great idea. Substituting the regular milk with soy milk is definitely a very healthy option. Make the omelets more interesting with a variety of ingredients like tomatoes, bell peppers, mushrooms and even low fat sausages.
Experiment, trying different permutations and combinations is the key to cutting out the monotony and making your day more interesting and enjoyable.
About The Author
Mary-Anne is a featured member and regular contributor at iFood.tv, a global food network featuring recipes from all over the world. For more Spanish Recipes, Mexican Recipes, and Greek Recipes check out ifood.tv.
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