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ARTICLE
OF THE WEEK
Always
refrigerate perishable food within 2 hours (1 hour when the temperature
is above 90 °F).
Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F or below and the
freezer at 0 °F or below.
Cook or freeze fresh poultry, fish, ground meats, and variety meats
within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
Perishable food such as meat and poultry should be wrapped securely to
maintain quality and to prevent meat juices from getting onto other
food.
To maintain quality when freezing meat and poultry in its original
package, wrap the package again with foil or plastic wrap that is
recommended for the freezer.
In general, high-acid canned food such as tomatoes, grapefruit, and
pineapple can be stored on the shelf for 12 to 18 months. Low-acid
canned food such as meat, poultry, fish, and most vegetables will keep 2
to 5 years — if the can remains in good condition and has been stored in
a cool, clean, and dry place. Discard cans that are dented, leaking,
bulging, or rusted.
#1 Meat Question Of The Week.
Date:
What's the difference between traditional bacon and Canadian-style bacon?
Canadian-style bacon is made from cured pork loin -- with the fat trimmed off, it is a lean, low-calorie choice -- only 70 calories per serving and 3 grams of fat, the taste and texture is similar to ham.
Traditional bacon comes from the belly-fatter-and in a number of varieties including regular sliced, thin sliced and thick or country-style sliced.
#2 Meat Question Of The Week.
Date:
what does the term "processed meat" mean?Meats that are commonly described as processed are sausages, luncheon meats, hams, bacon and franks/wieners.
Some are fully cooked and can be served as they come from the store, and some require heating according to label directions.
More Faqs Here
Test
Your Food Knowledge
True
or false, Panchetta is an Italian bread?
Which U.S state produces the most hogs?
True or false, in 2010 the U.S. was the world's leading beef producer ?
True or false
Fresno,
California is the raisin capital of the World.?
Go
To Answers
Weekly
Recipes
Our weekly contributions include some deemed healthy, we include a link
to printer friendly versions.
While certain cuts of meat from the loin and rib have an
amount of
internal fat, usually called marbling, although this makes them seem
unhealthy, how meat is cooked is
also a contributing factor.
There are lots
of meat cuts which do not fall into this category.
These are the cuts identified by USDA as "LEAN" under
government
labeling guidelines.
* The leanest beef
cuts include
round steaks and roasts (round eye, top round, bottom round, round
tip), top loin, top sirloin, and chuck shoulder and arm roasts.
* The
leanest pork choices include
pork loin, tenderloin, center loin, and ham.
* Choose
extra lean ground beef.
The label should say at least “90% lean”.
You may be able to find ground beef that is 93% or 95%
lean.
* Buy skinless chicken parts, or take off the skin before cooking.
* Boneless skinless chicken breasts and turkey cutlets are
the leanest
poultry choices.
* Choose lean turkey, roast beef, ham, or low-fat luncheon meats for
sandwiches instead of luncheon meats with more fat, such as regular
bologna or salami.
Keep
it lean:
* Trim
away all of the
visible fat
from meats and poultry before
cooking.
* Broil, grill, roast, poach, or boil meat, poultry, or
fish instead of
frying.
* Drain off any fat that appears during cooking.
* Skip or limit the breading on meat, poultry, or fish.
Breading adds
fat and calories, it
will also cause the food to soak up more fat during frying.
* Prepare dry beans and
peas without added fats.
* Choose and prepare foods without high fat sauces or
gravies.
Recipes
with an 
beside
name
take into account all
of the above mentioned.
Weekly Recipes From Around The World
Date:
BEEF RIB ROAST (USA)
Beef Rib Roast Bone in, 8-10 lbs
2 tbls. dijon mustard
4 tsp. Minced garlic
2 tbls. black peppercorns, crushed
1/3 cup shallot onions, minced
3-1/2 cups beef broth
1/3 cup Brandy
Preheat oven to 450F. Put beef fat side up in a
roasting pan. Sprinkle with salt.
Mix mustard and garlic in a bowl and spread mustard mixture over the
roast.
Put peppercorns on top of mustard mixture.
Roast beef for 15 minutes.
Reduce heat to 325F.
Place a good meat thermometer in the thickest part of roast not touching
bone
Roast about 2 hours and 45 minutes or until thermometer reads 130F.
Pour juices into a 2 cup measuring cup.
Put in freezer for 10 minutes, remove and take fat off top.
Melt the fat in a pan, add shallots, cook about 3
minutes.
Add the beef broth and brandy.
Reduce to about 2 cups and add 1 teaspoon of peppercorns, cook for about
15 minutes.
Let roast stand for 10 minutes after removing from oven then carve roast
and serve with juices.
Serves 6-10 adults
Printable
Version
More Recipes
WEEKLY
FEATURED MEAT ARTICLES
Smart Protein Choices
Go lean with protein:
The leanest beef cuts
include round steaks and roasts (eye of round, top round,
bottom round,
round tip), top loin, top sirloin, and chuck shoulder and arm roasts.
The leanest pork choices include pork loin,
tenderloin, center loin,
and ham.
Choose extra lean ground beef.
The label should say at least “90% lean.”
You may be able to find ground beef that is 93% or 95% lean.
Buy skinless chicken parts, or take off the skin before cooking.
Boneless skinless chicken breasts and turkey cutlets are the leanest
poultry choices.
Choose lean turkey, roast beef, ham, or low-fat luncheon meats for
sandwiches instead of luncheon/deli meats with more fat, such as
regular bologna or salami.
Keep it lean:
Trim away all of the visible fat from meats and poultry before cooking.
Broil, grill, roast, poach, or boil meat, poultry, or fish instead of
frying.
Drain off any fat that appears during cooking.
Skip or limit the breading on meat, poultry, or fish.
Breading adds calories.
It will also cause the food to soak up more fat during frying.
Prepare beans and peas without added fats.
Choose and prepare foods without high fat sauces or gravies.
Omega 3
Vary your protein choices:
Choose seafood at least twice a
week as the main protein food. Look for seafood rich in omega-3 fatty
acids, such as salmon, trout, and herring.
Some
ideas are:
Salmon steak or filet
Salmon loaf
Grilled or baked trout
Choose beans, peas, or soy products as a main dish or part of a meal
often. Some choices are:
Chili with kidney or pinto beans
Stir- fried tofu
Split pea, lentil, minestrone, or white bean soups
Baked beans
Black bean enchiladas
Garbanzo or kidney beans on a chef’s salad
Rice and beans
Veggie burgers
Hummus (chickpeas) spread on pita bread
Choose unsalted nuts as a snack, on salads, or in main dishes. Use nuts
to replace meat or poultry, not in addition to these items:
NutsUse pine nuts in pesto sauce for pasta.
Add slivered almonds to steamed vegetables.
Add toasted peanuts or cashews to a vegetable stir fry instead of meat.
Sprinkle a few nuts on top of low-fat ice cream or frozen yogurt.
Add walnuts or pecans to a green salad.
FOOD ADDITIVES
What do you know
about food additives?
Food additives are in
everything we eat and drink...not all are safe.
You should know the good and bad about such additives.
Read
More
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
Why the Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
Category
Food
Temperature
(°F)
Rest
Time
Ground
Meat & Meat Mixtures
Beef,
Pork, Veal, Lamb
160
None
Turkey,
Chicken
165
None
Fresh
Beef, Veal, Lamb
Steaks,
roasts, chops
145
3
minutes
Poultry
Chicken
& Turkey, whole
165
None
Poultry
breasts, roasts
165
None
Poultry
thighs, legs, wings
165
None
Duck
& Goose
165
None
Stuffing
(cooked alone or in bird)
165
None
Pork
and Ham
Fresh
pork
145
3 minutes
Fresh
ham (raw)
145
3 minutes
Precooked
ham (to reheat)
140
None
Eggs
& Egg Dishes
Eggs
Cook
until yolk and white
are firm
None
Egg
dishes
160
None
Leftovers
& Casseroles
Leftovers
165
None
Casseroles
165
None
Seafood
Fin
Fish
145 or
cook until flesh is
opaque and separates easily with a fork.
None
Shrimp,
lobster, and crabs
Cook
until flesh is pearly
and opaque.
None
Clams,
oysters, and mussels
Cook
until shells open
during cooking.
None
Scallops
Cook
until flesh is milky
white or opaque and firm.
None
Internships
Most of the time, summer internships are honorary positions. But there are times that as a teen intern, you can get a lump sum or a small stipend, which is already the provision for the whole summer. Nonetheless, a summer internship program would still give you the benefit of gaining education through first-hand experiences. This could be priceless to you, especially since you’re in that stage of build repertoires, resumes, and professional portfolios.
Read More
Living Wills
What is a living will?
It is an option, it is something that you can think about today in order to make it easier for your love ones to decide in case situations called for it. Just be certain that you tell someone that you have this legal document lying around. Your health care proxy should be informed for the document is no good if no one knows about it.
Read More
ANSWERS
False, it is Italian pork-belly bacon cured with salt and spices
Iowa
False, Brazil
True
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