Search

Greens Preparation | Greens Cooking | Tips Greens A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.

Grilling Tips for Poultry Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential to creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.

Antioxidant is a classification of several organic substances. The organic substances include, but are not limited to, vitamins C, E, and A; a mineral called selenium; and a group of organic substances known as carotenoids (i.

Ham Cooking Tips Soak country hams prior to cooking to reduce their saltiness. To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham before cooking and cook with the slit side down.

Hams | Raw Hams | Specialty Ham | Miscellaneous Hams Hams are cuts of pork that come from the leg, which have been dry cured (country hams) or wet-cured (city hams) and then boiled or smoked.

Whether you are serving classic cheese fondue or delectable chocolate dipping sauce, there are basic guidelines on how to fondue. We provide you with a good understanding of the fondue pot, accessories, safety procedures, and great ideas on dipping sauces and foods.

Tips for Baking the Perfect Pie Pre heat oven and read through the recipe before mixing ingredients. Prevent the edges of your pie from becoming too brown by covering the edge with foil after the first 15 minutes of baking.

Today's trend is to cook stuffing separately from turkey, the reason being safety and speed. Stuffing must reach a temperature of 165º F to kill harmful bacteria. By the time enough heat has reached the stuffing to render it safe, the turkey can be overcooked.

Hot Soapy Water | Keep Cold Foods Cold | Keep Hot Foods HotLunch Containers | Safe Foods - Non Perishable FoodsGeneral Snack Lunch Safety | Safety Test Children are heading back to school with lunches that are prepared and packed in the morning and not eaten until lunchtime.

Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed.

Make this a Red, White, and Blue summer with some of these ideas to add color to your celebration. Whether you are celebrating Memorial Day, the 4th of July, or welcoming our troops home, you will find these suggestions will add just the right touch to you special occasion.

Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.

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.

Tenderness Tips Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat. Keep pork from drying out in the refrigerator by keeping it tightly wrapped.

Traditional Cooking Method | Oven-baked Method | Flavor Variations Traditional Cooking Method Shirred eggs are most often prepared as a broiled egg dish, although occasionally the eggs are baked.

Steaming is a moist heat method of cooking. It results in tender and moist meat through the use of steam. When steaming meat, minimum shrinkage occurs, and it is one of the most healthy methods of cooking because no additional fat is used.

For the best results, the stuffing should be prepared immediately before the turkey will be stuffed, and the turkey should be stuffed immediately before it is ready to go into the oven.

Like braising and stewing, steaming is a moist heat cooking method that results in tender and flavorful turkey through the use of steam. Unlike braising and stewing, the meat is not actually placed in heated liquid, but is suspended above it.

Pounding Pounding of meat is performed for various purposes. Meat is pounded to tenderize, to even out the thickness of some cuts so that they cook more evenly, and to form cutlets.

For a roasted chicken to hold its shape it needs to be trussed (tied) before cooking. A smaller chicken may only require that the legs are tied together but a larger bird will require that it be tied around the legs and around the wings to hold its shape.