By Matt Weafer
Messenger-Inquirer Special Publications
The culinary arts have gained popularity lately with thicker television and media coverage focusing on global cuisine and healthy dining. While over night shipping and the globalization of foods via the Internet have made the average kitchen a medium for gastronomic experiments.
But a factor that is also prevalent in the average kitchen is a lack of free time.
There are a number of tricks and techniques one can employ to facilitate celerity in the kitchen — primarily preparation. The majority of time lost in the kitchen is spent preparing foods for cooking. So plan meals ahead and make sure all the ingredients are cleaned, thawed and prepared before cooking you start cooking.
Create a menu for each week and stock up in one trip to store. And skim time from other projects to create slack in the kitchen.
Take an extra 15 minutes after grocery shopping to clean lettuce and other leafy vegetables and store in a Ziploc bag with a paper towel to remove excess moisture. Too much water will brown and rot the leaves in a matter of days. Similarly, asparagus and broccoli wilt and rot when in contact with condensation. Change out paper towels as they soak through.
Wash other produce as soon as you bring it home as well. Many "fresh" vegetables from the grocery store filter through an industrial cleansing and ripening process before hitting grocery shelves. Wash all produce before using. Tomatoes, peppers, cucumbers and other similarly waxy vegetables and fruits are coated in a food-grade — often petroleum-based — wax for preservation.
If you buy fresh meats and freeze the extra, cut and trim the meat before freezing. A package of three boneless, skinless chicken breasts can be pounded to 1/4 inch and cut into nearly a dozen filets. These thaw and cook quicker than a whole 6-ounce breast.
While cleaning the kitchen, start a batch of marinara or some other sauce or soup that requires several minutes of simmering and only occasional stirring.
If working with frozen meat or produce, pull the victuals out of the freezer the night before and thaw in the refrigerator. If you need to thaw something more quickly, submerge it in a bowl with cold water, changing the water every 30 minutes, or set it in the sink under slow running water. This does waste more water, but defrosts meat quicker. If under running water, make sure the meat is wrapped in plastic, otherwise the friction of the water will damage the meat. The defrost setting on the microwave works quickly, but will start the cooking process of the meat, which you don’t want.
Another time-saving tip is to cook in larger batches. When preparing a casserole, double the ingredients, pour them in two pans, freeze one and bake the other. The same can be done with sauces, pastas and rice.
Although the health benefits of whole grain pastas and rice abound, they also require more time to cook. Whole grain rice takes approximately 30 to 45 minutes. So rather than using 30 minutes to cook enough for one dinner, double it. The rice will keep in Tupperware in the refrigerator for about a week. The same goes for pasta.
When baking chicken breast or fish, add a few more filets. The extra meat won’t affect cooking time by much and can be used in various capacities over the course of the week such as chicken salads, soups, casseroles or pizzas.
Here’s a quick, easy and flavorful recipe for two:
Chicken Quesadillas for two
1 boneless, skinless, diced chicken breast
1 fresh, peeled tomato, diced
2 cloves fresh garlic, minced
1 sweet medium onion, diced
1 green bell pepper, diced
1/2 cup sliced mushrooms (optional)
1/3 cup chicken stock
vegetable oil
salt and pepper to taste
1 Tbsp chili powder
2 tsp. paprika
1 tsp. cumin
1/2 tsp. fresh ground coriander or 1 tsp. fresh cilantro
1 tsp. oregano
1 package blended, shredded Mexican cheese
2 10-inch flour tortillas
o Sauté onion, peppers and garlic in oil for 5 to 6 minutes or until garlic starts to brown. Add diced chicken and sauté, tossing regularly until chicken sears on all sides. Add tomatoes, mushrooms, chicken stock, salt, pepper and seasoning. Simmer for about 6 to 8 minutes or until chicken mixture reduces to a thick consistency. Reduce heat to low.
o Lightly coat a non-stick skillet with vegetable oil and set on medium high heat. Lay tortillas flat and liberally cover with cheese. Add chicken mixture to each tortilla and then fold in half, pressing firmly. Fry each quesadilla in non-stick skillet, turning once, careful not to dump contents. Remove from heat and slice in thirds.
On the side — how about a quick salad? Mix fresh spinach with romaine lettuce, top with salsa and a dollop of sour cream.
Matt Weafer, (270) 691-7237 or maweafer@messenger-inquirer.com
Reprinted with permission, Messenger-Inquirer
Showing posts with label In the Kitchen. Show all posts
Showing posts with label In the Kitchen. Show all posts
Thursday, January 10, 2008
Sunday, January 6, 2008
In the Kitchen: Serve a safe holiday feast
By Matt Weafer
Messenger-Inquirer Special Publications
Holidays create moments that families will remember for years. With family piled in the house, presents to wrap, babies to pass around and eggnog to drink, the easiest opportunity to create unpleasant memories lies in kitchen. The potential for food poisoning should never be neglected.
But holiday distractions make it easy to do so. This year—and every year after this—follow these guidelines to ensure a safe and sanitary holiday feast.
Clean as you go.
The first step in preventing E. coli and salmonella poisoning, among many others, lies in cleanliness. Always wash hands with hot, soapy water before handling foods.
Wash hands throughout the cooking process as well after handling raw meats or items that have come in contact with raw meat or any other potentially contaminated utensil.
Avoid cross contamination by using multiple cutting boards—one for meats and another for fruits, vegetables and cheeses. Always wash cutting boards, utensils and countertops in hot, soapy water after handling food. Sponges and towels are breeding grounds for harmful pathogens. Replace them frequently with freshly washed towels and new sponges.
Over time, cutting boards may develop deep grooves, scratches or cuts where bacteria may be present.
Keep meat up to temperature.
After safely thawing meat in the refrigerator, in cold water or in the microwave—never on the counter—monitor the temperature of the meat regularly.
Pathogens run amuck in all factory farms and slaughterhouses and the only definite way to serve safe meat is reaching an appropriate temperature to kill certain bacteria.
Keep a food thermometer handy in monitoring temperature. Since turkey contains both dark and white meat, temperature must be taken in both the thigh and the breast. Dark meat takes longer to cook thoroughly.
Turkey must reach 165 degrees Fahrenheit. Let the turkey stand 20 minutes before serving. When cooking stuffing inside the turkey, place turkey in the oven immediately after stuffing. Do not buy pre-stuffed turkeys. Stuffing must also reach 165 degrees Fahrenheit when cooked inside turkey.
Fresh ham must be cooked to 160 degrees Fahrenheit.
Roast beef and steaks may be safely cooked to medium rare at 145 degrees Fahrenheit, 160 for medium and 170 for well done. Raw beef should be refrigerated at 40 degrees Fahrenheit and cooked or frozen by "use by" date.
Left over marinades must be boiled before contacting cooked beef. Beef may marinate in the refrigerator for up to five days.
Always wash the thermometer after each use and wash any areas with hot soapy water that raw meat or juice from the raw meat may have contacted.
Serve food safely.
In a buffet-style dinner, hot foods must be kept above 140 degrees Fahrenheit and cold foods should be kept under 40 degrees Fahrenheit. Perishable food should not be left out for more than two hours.
Drinks can be harmful as well.
Unpasteurized apple cider and eggnog can contain harmful pathogens if served under 160 degrees Fahrenheit. Apple cider and eggnog sold in groceries are usually pasteurized, but homemade eggnog may contain salmonella from the raw eggs, and apple cider can carry dangerous bacteria. When making home-made eggnog use pasteurized egg products or gradually heat the eggnog to 160 degrees Fahrenheit. Heat cider as well.
Last but not least—storing (and reheating) leftovers.
Even—and especially—when storing foods, safety is key. Store warm foods in shallow containers in the fridge immediately after use. Do not let them cool uncovered on the counter. To avoid cross-contamination, cover all prepared foods. Turkey should be carved off the bone and separated from gravy and stuffing.
Also avoid overloading the fridge to allow circulation of cold air. Be cautious of the containers used to store foods. Some plastics contain chemicals that may seep into food, such as polyvinyl chloride (PVC) plastic wrap. Wraps such as Glad Cling Wrap are safe. Similarly, when reheating use microwave-safe containers.
Eat turkey leftovers within four days and stuffing and gravy within two.
For more information on food safety visit foodsafety.gov.
As printed in the Owensboro Messenger-Inquirer Dec. 22, 2007.
Messenger-Inquirer Special Publications
Holidays create moments that families will remember for years. With family piled in the house, presents to wrap, babies to pass around and eggnog to drink, the easiest opportunity to create unpleasant memories lies in kitchen. The potential for food poisoning should never be neglected.
But holiday distractions make it easy to do so. This year—and every year after this—follow these guidelines to ensure a safe and sanitary holiday feast.
Clean as you go.
The first step in preventing E. coli and salmonella poisoning, among many others, lies in cleanliness. Always wash hands with hot, soapy water before handling foods.
Wash hands throughout the cooking process as well after handling raw meats or items that have come in contact with raw meat or any other potentially contaminated utensil.
Avoid cross contamination by using multiple cutting boards—one for meats and another for fruits, vegetables and cheeses. Always wash cutting boards, utensils and countertops in hot, soapy water after handling food. Sponges and towels are breeding grounds for harmful pathogens. Replace them frequently with freshly washed towels and new sponges.
Over time, cutting boards may develop deep grooves, scratches or cuts where bacteria may be present.
Keep meat up to temperature.
After safely thawing meat in the refrigerator, in cold water or in the microwave—never on the counter—monitor the temperature of the meat regularly.
Pathogens run amuck in all factory farms and slaughterhouses and the only definite way to serve safe meat is reaching an appropriate temperature to kill certain bacteria.
Keep a food thermometer handy in monitoring temperature. Since turkey contains both dark and white meat, temperature must be taken in both the thigh and the breast. Dark meat takes longer to cook thoroughly.
Turkey must reach 165 degrees Fahrenheit. Let the turkey stand 20 minutes before serving. When cooking stuffing inside the turkey, place turkey in the oven immediately after stuffing. Do not buy pre-stuffed turkeys. Stuffing must also reach 165 degrees Fahrenheit when cooked inside turkey.
Fresh ham must be cooked to 160 degrees Fahrenheit.
Roast beef and steaks may be safely cooked to medium rare at 145 degrees Fahrenheit, 160 for medium and 170 for well done. Raw beef should be refrigerated at 40 degrees Fahrenheit and cooked or frozen by "use by" date.
Left over marinades must be boiled before contacting cooked beef. Beef may marinate in the refrigerator for up to five days.
Always wash the thermometer after each use and wash any areas with hot soapy water that raw meat or juice from the raw meat may have contacted.
Serve food safely.
In a buffet-style dinner, hot foods must be kept above 140 degrees Fahrenheit and cold foods should be kept under 40 degrees Fahrenheit. Perishable food should not be left out for more than two hours.
Drinks can be harmful as well.
Unpasteurized apple cider and eggnog can contain harmful pathogens if served under 160 degrees Fahrenheit. Apple cider and eggnog sold in groceries are usually pasteurized, but homemade eggnog may contain salmonella from the raw eggs, and apple cider can carry dangerous bacteria. When making home-made eggnog use pasteurized egg products or gradually heat the eggnog to 160 degrees Fahrenheit. Heat cider as well.
Last but not least—storing (and reheating) leftovers.
Even—and especially—when storing foods, safety is key. Store warm foods in shallow containers in the fridge immediately after use. Do not let them cool uncovered on the counter. To avoid cross-contamination, cover all prepared foods. Turkey should be carved off the bone and separated from gravy and stuffing.
Also avoid overloading the fridge to allow circulation of cold air. Be cautious of the containers used to store foods. Some plastics contain chemicals that may seep into food, such as polyvinyl chloride (PVC) plastic wrap. Wraps such as Glad Cling Wrap are safe. Similarly, when reheating use microwave-safe containers.
Eat turkey leftovers within four days and stuffing and gravy within two.
For more information on food safety visit foodsafety.gov.
As printed in the Owensboro Messenger-Inquirer Dec. 22, 2007.
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