News And View From Judy's Desk

By MsJudy - About Me - E-mail this page - Add to My Favorites - Add to Blog List - See other blogs in News & Politics

Tuesday, August 17, 2010

Is it Done---Meats...

For safety purposes, the USDA recommends cooking foods to the following internal temperatures: Beef, veal and lamb steaks or roasts: 145° F. Fish: 145° F. Pork steaks, chops or roasts: 160° F. Ground beef, veal or lamb: 160° F. Egg dishes (quiche, etc.): 160° F. Turkey, chicken, and duck (whole,... Sign in to see full entry.

Monday, August 16, 2010

What is Roasting

Roasting is a dry-heat cooking method (which means there’s no water involved) where meats, poultry, fish or vegetables are cooked in the oven. To prepare meat for roasting, season it with salt and pepper. Some recipes may instruct you to season with spice rubs or herb pastes for even more flavor,... Sign in to see full entry.

Saturday, August 14, 2010

Deglazing

Why: Deglazing is the first step to a great pan sauce. It’s nothing more than a technique to get all the dark bits of great flavor off the bottom of the sauté pan after browning meats, and bring that flavor to your dish. How: Brown meat in a frying pan, remove it, then pour a liquid (usually wine... Sign in to see full entry.

Thursday, August 12, 2010

Quick Cooking Tips - Equipment, Safety & Cleaning

To prevent accidents in your kitchen drawers, push a cork onto the end of sharp tools like fondue forks and metal skewers. To quickly polish silver, rub a little bit of toothpaste (not gel varieties) on the silver until shiny, then rinse with water. (This is best used on smaller pieces of silver.) A... Sign in to see full entry.

Wednesday, August 11, 2010

Desserts

For clean slices, dip your knife into hot water each time you make a cut through the meringue topping on pies. Use an electric knife to slice soft cakes like angel food or jelly rolls. The speed of the blade prevents pressing down on the cake and crushing it. To easily serve ice cream to a crowd,... Sign in to see full entry.

Tuesday, August 10, 2010

Quick Cooking Tips for Healthy Snacking

The key to healthily fending off the munchies is having a stash of good-for-you grab-and-go options available. Of course, fruit and vegetables are an ideal choice, but you're not as likely to opt for them if they're not "prepared" first. Cut up melon, pineapple, oranges, carrots, celery, broccoli,... Sign in to see full entry.

Monday, August 9, 2010

Quick Cooking Tips for Beverages

Freeze slices of lemons, limes or oranges on a cookie sheet covered with plastic wrap. When solid, transfer to resealable freezer bags and keep on hand to add to cold drinks along with ice cubes. The fruit adds flavor and makes an attractive garnish. To prevent watered down iced tea, iced coffee or... Sign in to see full entry.

Sunday, August 8, 2010

Quick Cooking Tips for Baking

The next time you bake chocolate cake or brownies, dust the baking pans with cocoa powder instead of flour for an extra hit of flavor. To toast a small amount of coconut, place it on a paper plate and microwave at high power 2 to 3 minutes, stirring occasionally, until toasted. Heavy cookie doughs... Sign in to see full entry.

Saturday, August 7, 2010

Quick Cooking Tips for nuts

Store nuts in the freezer in resealable plastic bags or jars. This will keep them fresher and prevent them from turning rancid so quickly. It's easier to chop whole nuts right after toasting, while they're still hot. The nuts are pliable and won't fly around the work surface. When chopping nuts in a... Sign in to see full entry.

Friday, August 6, 2010

Quick Cooking Tips for Fruits

To get the most juice from lemons and limes, first heat the fruit in a microwave on high for 30 seconds, then roll it on the counter with your hand, pressing firmly. This can yield as much as twice the amount of juice! Prevent apples, bananas and pears from turning brown after cutting by tossing... Sign in to see full entry.

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