People want to eat healthy foods today, and a good way to accomplish that is through poultry. There are some chicken cooking tips that can help you in the kitchen and protect your family as well.
Here are a few of the best chicken cooking tips available.
• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.
• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.
• You should always marinate poultry in the refrigerator. Never leave it out in the open.
• Do not use the poultry marinade for basting.
• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.
• Never put cooked poultry on the same plate that was used to transport raw poultry. Again, this prevents cross contamination.
Here are some chicken cooking tips for storing your poultry:
• Fresh poultry is a very perishable food. You should not leave it out in the open air. Instead, wrap it in plastic as soon as you get it home from the store and always store it in the coldest part of your refrigerator. You should use it within two days; if this is not possible, place it in a freezer bag and freeze for up to three months. You should always freeze giblets and livers separately from the whole bird.
• Cooked poultry dishes can be frozen. However, you should not freeze poultry dishes that contain mayonnaise or hard-boiled eggs.
• Allow small poultry dishes to cool completely before wrapping and freezing them. Allow larger items to cool in the refrigerator and then wrap airtight and freeze.
• You should never freeze stuffed poultry.
Some of the most important chicken cooking tips involve proper thawing of the bird.
It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper. You can place it on a tray to catch any drips that may fall as it thaws. When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.
The other alternative is to leave the bird in its wrapper and put it into a heavy paper grocery bag. Close up the bag and put it into a cool room. You will need to check it frequently, and once the bird is thawed, you must cook it immediately.
Now for the Turkey!
Turkey is a long time favorite of many families and now there are some great cooking tips tricks that anyone can learn and use to better prepare these wonderful birds.
Selecting the proper size: You should plan on about 3/4 pound per person for generous servings. You should understand that this will not leave much in leftovers. If you like to have more leftovers, plan on 1 to 1 1/2 pounds per person.
Hens or Toms: It may surprise you but the only real difference between a hen and tom is the size. Hens are classified under 16 pounds and toms are over 16 lbs. A somewhat secret cooking tips tricks is that both will be a young turkey, just a few weeks old at the time of processing. They will be equally tender and moist.
Roasting your bird: Remove the neck and giblets from the neck and body cavities. Rinse the turkey inside and out with cold water. If you want to stuff the bird, you should loosely stuff the body and neck cavities and then fasten the leg clamp back onto the legs.
Cooking tips tricks: Place the turkey in a roasting pan with the plastic timer unobstructed. Cover with a lid, or fashion your own cover with a loose tent of foil. Remember to remove the cover for the last hour for browning.
Cooking tips tricks for Roasting Times: Roast in a preheated, 325 degree Fahrenheit oven. Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time. However, it is always best to follow the instructions that come with the stuffing and the turkey. You oven temperature may vary as well which will require you to adjust your time, either upward or downward.
Cooking tips tricks for Basting: One of the most useful tools you can have is a suction basting tube. These inexpensive tools can make basting your turkey a snap and they can also help decrease the time that the oven door is open, which leads to losing oven heat. Baste your bird about every hour or so. This will help make it brown and tender.
Wednesday, January 30, 2008
Ostrich: A New Red Meat
Ostrich: A New Red Meat by: David Russo VMD, PhD
A New Red Meat Since the high glycogen content of Ostrich meat confers to it an almost sweet flavor, it is suggested to serve it along with a complement of vegetables that contrast nicely with sweet, such as red radicchio and rocket. Rich in proteins and iron, the meat is also low in fat (1-2g per 100g of meat). A large part of those 2g consists of polyunsaturated fatty acids (healthier) as compared with saturated fats. This makes ostrich meat ideal for the diets of babies and the elderly, pregnant and lactating women as well as athletes and people suffering from anemia. As for its flavor; it is more or less similar to high quality beef, although it is much more tender and made up of very short muscle fibers that allow for easier digestion.
Choice
Most ostrich meat comes from farms, many of which are located in Israel, South Africa and the US. Sold ever more commonly even in traditional butcher shops, the major obstacle to its purchase is its relatively high price. This due in large part to three factors: high mortality rates among the farm-raised birds, long growing periods (9 months to a year) and low meat yields relative to the animal's weight (35kg edible meat from a 150kg animal).
Preservation
This meat should be stored in the coldest part of the refrigerator soon after purchase, ideally wrapped in the appropriate polyethylene wraps or in wax paper. It should be consumed within one or two days of purchase at the most.
Cuts
Ostrich is a flightless bird because it has a flat breastbone that makes it unsuitable for flight. On top of making it flightless, the bird's flat breastbone means it does not have large breast or wing muscles. Therefore the meat from comes from the thigh, leg and back. Cuts are nearly exclusively from the various muscle groups found in the animal's leg, divided into the fillet, sirloin, and thigh. The last cut comes from the neck. From the fillet, cut from the less fibrous part of the animal's thigh, are cut the medallions, kebabs, carpaccios and roasts. From the sirloin; cutlets, steaks, chops and roulades. From the thigh itself; roasts and ground meat for meatballs and hamburgers, while the neck is used in boiled dishes and ossobuco.
Cooking
In dealing with lean meats such as that of the ostrich, especially when grilling, it is important to baste the meat with abundant extra-virgin olive-oil before cooking it in order to avoid the meat becoming hard and dry due to the quick evaporation of its juices. Another method, useful when cooking whole cuts, is to lard the meat in such a way that it keeps the meat moist. Even for the higher quality cuts, it is preferable to cook ostrich meat in the pan and for only a short period. It is also best if the meat is cooked rare and therefore should be removed from the refrigerator at least half an hour, this also allows for a shorter cooking time. In order to further avoid losing the meat's juices, it is wise not to puncture the meat with a fork but instead handle it with two spoons in a pincer movement. For the same purpose, it is a good idea to brown the ostrich roast in a pan with some butter and extra-virgin olive oil before cooking it in the oven, this creates a barrier on the outside of the meat that helps keep the juices in.
Ostrich meat's extreme tenderness, comparable only to the finest veal fillet, lends itself nicely to being eaten crude and therefore should be tried in a carpaccio or tartar.
A New Red Meat Since the high glycogen content of Ostrich meat confers to it an almost sweet flavor, it is suggested to serve it along with a complement of vegetables that contrast nicely with sweet, such as red radicchio and rocket. Rich in proteins and iron, the meat is also low in fat (1-2g per 100g of meat). A large part of those 2g consists of polyunsaturated fatty acids (healthier) as compared with saturated fats. This makes ostrich meat ideal for the diets of babies and the elderly, pregnant and lactating women as well as athletes and people suffering from anemia. As for its flavor; it is more or less similar to high quality beef, although it is much more tender and made up of very short muscle fibers that allow for easier digestion.
Choice
Most ostrich meat comes from farms, many of which are located in Israel, South Africa and the US. Sold ever more commonly even in traditional butcher shops, the major obstacle to its purchase is its relatively high price. This due in large part to three factors: high mortality rates among the farm-raised birds, long growing periods (9 months to a year) and low meat yields relative to the animal's weight (35kg edible meat from a 150kg animal).
Preservation
This meat should be stored in the coldest part of the refrigerator soon after purchase, ideally wrapped in the appropriate polyethylene wraps or in wax paper. It should be consumed within one or two days of purchase at the most.
Cuts
Ostrich is a flightless bird because it has a flat breastbone that makes it unsuitable for flight. On top of making it flightless, the bird's flat breastbone means it does not have large breast or wing muscles. Therefore the meat from comes from the thigh, leg and back. Cuts are nearly exclusively from the various muscle groups found in the animal's leg, divided into the fillet, sirloin, and thigh. The last cut comes from the neck. From the fillet, cut from the less fibrous part of the animal's thigh, are cut the medallions, kebabs, carpaccios and roasts. From the sirloin; cutlets, steaks, chops and roulades. From the thigh itself; roasts and ground meat for meatballs and hamburgers, while the neck is used in boiled dishes and ossobuco.
Cooking
In dealing with lean meats such as that of the ostrich, especially when grilling, it is important to baste the meat with abundant extra-virgin olive-oil before cooking it in order to avoid the meat becoming hard and dry due to the quick evaporation of its juices. Another method, useful when cooking whole cuts, is to lard the meat in such a way that it keeps the meat moist. Even for the higher quality cuts, it is preferable to cook ostrich meat in the pan and for only a short period. It is also best if the meat is cooked rare and therefore should be removed from the refrigerator at least half an hour, this also allows for a shorter cooking time. In order to further avoid losing the meat's juices, it is wise not to puncture the meat with a fork but instead handle it with two spoons in a pincer movement. For the same purpose, it is a good idea to brown the ostrich roast in a pan with some butter and extra-virgin olive oil before cooking it in the oven, this creates a barrier on the outside of the meat that helps keep the juices in.
Ostrich meat's extreme tenderness, comparable only to the finest veal fillet, lends itself nicely to being eaten crude and therefore should be tried in a carpaccio or tartar.
Monday, January 28, 2008
philly cheesesteak traditions
From the many culinary inventions that have delighted America, the steak and cheese sandwiches specific to the Philadelphia region are definitely worth trying; these make the perfect healthy snack without the bad name associated with fast foods. As the name speaks for itself, the steak and cheese sandwich consists of thin slices of fried or grilled meat and melted cheese, seasoned with spices and served in a long roll. Also known as cheesesteak, this local dish is tributary to two Philadelphians who started selling their invention in the 1930s at their hot dog stand. The business got to work so well due to this sandwich that they even created the cheesesteak restaurant that is still functioning today.
There is a special way of cooking the meat for the steak and cheese sandwiches; the slices of meat are so thin sometimes that they almost become translucent, after cutting they are placed on a hot griddle directly or placed on top of slightly fried onions to prevent over-cooking. When they get a brown color the slices of meat are cut and added to the sandwich. For the steak and cheese sandwich to be complete, you need to add the cheese while still grilling so that it gets enough time to melt. The process doesn't take more than a minute, and during this period of time the meat gets almost entirely covered in cheese.
We could also mention other ways of preparing the steak and cheese sandwiches without cheese grilling. Thus you can simply add thin slices of cheese inside the roll, and put the hot meat inside. Add spices and hold tight together for a few minutes so that the cheese melts away. Only afterwards should you add some sauce, mustard or mayonnaise to the composition, otherwise, you force the meat to cool rapidly and the cheese remains unchanged. In some diners, the cheese in the sandwich is melted with the help of a special heater, so that the preparation is a lot faster.
Taste variations of the steak and cheese sandwiches come from the use of different types of cheese: the top favorite ones include American cheese, Provolone and Cheez Whiz. Cheddar, mozzarella and Swiss are also used but not on such a common basis as the former three. The easiest to make type of steak and cheese sandwiches are those prepared with American cheese; some people even consider them to be the tastiest and the original traditional ones. The preparation modes vary from one place to another, depending on individual choices, thus even fried onions or special mushroom dressings are used to topple the steak and cheese sandwiches.
There is a special way of cooking the meat for the steak and cheese sandwiches; the slices of meat are so thin sometimes that they almost become translucent, after cutting they are placed on a hot griddle directly or placed on top of slightly fried onions to prevent over-cooking. When they get a brown color the slices of meat are cut and added to the sandwich. For the steak and cheese sandwich to be complete, you need to add the cheese while still grilling so that it gets enough time to melt. The process doesn't take more than a minute, and during this period of time the meat gets almost entirely covered in cheese.
We could also mention other ways of preparing the steak and cheese sandwiches without cheese grilling. Thus you can simply add thin slices of cheese inside the roll, and put the hot meat inside. Add spices and hold tight together for a few minutes so that the cheese melts away. Only afterwards should you add some sauce, mustard or mayonnaise to the composition, otherwise, you force the meat to cool rapidly and the cheese remains unchanged. In some diners, the cheese in the sandwich is melted with the help of a special heater, so that the preparation is a lot faster.
Taste variations of the steak and cheese sandwiches come from the use of different types of cheese: the top favorite ones include American cheese, Provolone and Cheez Whiz. Cheddar, mozzarella and Swiss are also used but not on such a common basis as the former three. The easiest to make type of steak and cheese sandwiches are those prepared with American cheese; some people even consider them to be the tastiest and the original traditional ones. The preparation modes vary from one place to another, depending on individual choices, thus even fried onions or special mushroom dressings are used to topple the steak and cheese sandwiches.
healthy meat
Man is used to eating meat it has been part of our diets for centuries, however in recent years many nutrionists have warned us about the dangers of meat. This article will separate the hype form the reality of eating meat.
Let's look at which meat is the best to eat and what meat should be avoided and some of the Conclusions may surprise you!
BeefPer 100g 136 calories 5.1g fat
About half the fat in beef is monounsaturated fat which is similar to the heart healthy fat that you find in olive oil.
Look for organic cuts. The reason for this is these cattle are more likely to have been fed on grass and not grain which makes the fat healthier and will contain more omega 3 which is heart friendly.
PorkPer100g 123 calories 4g fat
Pigs tend to be intensely reared which increases the chance that pork will contain harmful chemicals. It is more important than ever in pork to go organic.
LambPer 100g 156 calories 8.3g fat
Lamb has a reputation as being unhealthy as it is a relatively fatty meat however lamb is one of the least intensely reared animals (the complete opposite to pork) and is relatively healthy and a great treat.
HamPer 100g 107 calories 3.3g of fat
Packaged ham can contain up to 37% water and have high doses of salt and even flavourings. Ham really is a meat that should only been eaten in moderation because of this.
VenisonPer 100g 120 calories 2.4g of fat
Tends to be wild or non intensively farmed it is therefore a very healthy choice for red meat lovers and one of the healthiest of all.
Bacon Per 100g 215 calories 16.5g of fat
Just like ham very high in salt and preservatives that are the subject of cancer scares. Like ham only indulge occasionally.
ChickenPer 100g 116 calories 3.2 fat minus skin
Full of iron, zinc and vitamin B12 a great choice, but make sure its organic chickens are one of the most intensely farmed meats and these can be full of things, well you really don't want to know!
TurkeyPer 100g 119 calories 1g fat
Is one of the leanest meats and good source of protein. Turkey is Rich in B vitamins and zinc and a great source of tryptophan a brain boosting nutrient. Like chicken a very healthy meat – Go organic.
DuckPer 100g 11.2 fat
A very fatty meat containing a lot of saturated fat, but also contains a lot of health benefits to with big doses of Iron and Zinc and B vitamins.
As you can see there are several excellent healthy meats with turkey being the best all round choice. All of the meats above can be eaten regularly with the exception of bacon and ham and beef is not as bad for as many nutritionists claim 0 In fact its good for you!
Man is a carnivore and many of the problems and health scares to do with meat are created by man, but if you go organic you can enjoy meat anytime and be healthy and happy – Enjoy!
Let's look at which meat is the best to eat and what meat should be avoided and some of the Conclusions may surprise you!
BeefPer 100g 136 calories 5.1g fat
About half the fat in beef is monounsaturated fat which is similar to the heart healthy fat that you find in olive oil.
Look for organic cuts. The reason for this is these cattle are more likely to have been fed on grass and not grain which makes the fat healthier and will contain more omega 3 which is heart friendly.
PorkPer100g 123 calories 4g fat
Pigs tend to be intensely reared which increases the chance that pork will contain harmful chemicals. It is more important than ever in pork to go organic.
LambPer 100g 156 calories 8.3g fat
Lamb has a reputation as being unhealthy as it is a relatively fatty meat however lamb is one of the least intensely reared animals (the complete opposite to pork) and is relatively healthy and a great treat.
HamPer 100g 107 calories 3.3g of fat
Packaged ham can contain up to 37% water and have high doses of salt and even flavourings. Ham really is a meat that should only been eaten in moderation because of this.
VenisonPer 100g 120 calories 2.4g of fat
Tends to be wild or non intensively farmed it is therefore a very healthy choice for red meat lovers and one of the healthiest of all.
Bacon Per 100g 215 calories 16.5g of fat
Just like ham very high in salt and preservatives that are the subject of cancer scares. Like ham only indulge occasionally.
ChickenPer 100g 116 calories 3.2 fat minus skin
Full of iron, zinc and vitamin B12 a great choice, but make sure its organic chickens are one of the most intensely farmed meats and these can be full of things, well you really don't want to know!
TurkeyPer 100g 119 calories 1g fat
Is one of the leanest meats and good source of protein. Turkey is Rich in B vitamins and zinc and a great source of tryptophan a brain boosting nutrient. Like chicken a very healthy meat – Go organic.
DuckPer 100g 11.2 fat
A very fatty meat containing a lot of saturated fat, but also contains a lot of health benefits to with big doses of Iron and Zinc and B vitamins.
As you can see there are several excellent healthy meats with turkey being the best all round choice. All of the meats above can be eaten regularly with the exception of bacon and ham and beef is not as bad for as many nutritionists claim 0 In fact its good for you!
Man is a carnivore and many of the problems and health scares to do with meat are created by man, but if you go organic you can enjoy meat anytime and be healthy and happy – Enjoy!
Sunday, January 27, 2008
welcome
To begin my family and I have opened a meat store in the pottstown PA farmer's market. We are please to offer a wide varity of meats. We are open Thursday Friday and Saturday. We spend all day Monday and Tuesday traveling to different farms to get our products.
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