Clean your shrimp the easy way with our simple tips. Try this technique.
Learn a little bit more from our partners at the Texas Farm Bureau about Texas Shrimp
From Pond to Plate | Texas Shrimp from Texas Farm Bureau on Vimeo.
Don’t wing it. Follow these practices for safe poultry handling!
Without practicing safe poultry handling you could cause food borne illnesses. Children are more likely to get sick from germs that cause food borne illness. They have the least developed immune systems and are not able to fight infection like adults. Salmonella and Campylobacter are two common germs that cause food borne illness. Food borne illness usually causes a stomach ache and in some cases can even lead to kidney failure or other chronic long-term health problems. It is important to always pay close attention to proper food handling and hand washing when dealing with poultry.
TIP: you should not rinse poultry before you cook it. It just increases the chance of spreading raw juices around the kitchen. The only way to get rid of the bacteria is to cook the chicken to 165 degrees Fahrenheit.
Refrigerate poultry at 40 degrees Fahrenheit.
For fresh poultry refrigerate for a maximum of 2 days.
For cooked poultry refrigerate for a maximum of 4 days.
Poultry must reach an internal temperature of 165 degrees Fahrenheit to kill all bacteria that can cause food borne illnesses.
To make sure it reaches that temperature follows these tips:
In the store:
At home:
Source: fightbacteria.org
Try these other tips:
Try these recipes that use chicken:
One Dish Chicken Green Beans and Potatoes
Cooking Oils (this includes mayo and salad dressings that have a high oil content!)These ingredients may seem harmless but overtime they can get sticky and create residues and build up that can cause some serious havoc in your pipes! Keep your kitchen ready for healthy cooking with these tips!
For more information on composting check out this factsheet from Texas A&M AgriLife Extension Service
Dry ice keeps refrigerated and frozen items cooler longer. Whether you’re packing for a weekend camping trip, a week at the beach, a summertime picnic, and emergencies such as power outages, dry ice can enhance the way you pack your cooler. Follow these steps when packing to keep your cooler cold.
-When keeping foods COOL place dry ice in the bottom of the cooler. Cover dry ice with an insulating material such as newspaper or cardboard, then place food or cans on top.
-When keeping foods FROZEN place dry ice on top of items with an insulating material in between. Do not allow direct contact, freezer burn damage may result.
-Avoid direct contact with skin by using gloves, tongs or a towel. Dry ice can irritate skin if contact is made for more than 10 seconds.
-A standard cooler with 5-7 pounds of dry ice will last 18-24 hrs.
-When disposing of dry ice, allow adequate ventilation. Dry ice naturally evaporates into carbon dioxide. Place outdoors in a paper bag for evaporation to occur, it will disappear in a short time. Keep children and pets out of contact.
For more information on storing and using while in a power outage visit www.dryiceideas.com
Food is safely cooked when it reached a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. The best way to check the internal temperature of food is using a food thermometer. Follow these safe minimal internal temperatures:
Ground meats: ground meats should be cooked to a minimal internal temperature of 160°F.
Roasts: various cuts of roasts should be cooked to a minimal internal temperature of 145°F.
Steaks: steaks should be cooked to a minimal internal temperature of 145°F. Steaks cooked to a medium texture should reach 160°F, and if you like your steak well done cook it to 170°F. Be sure to let the steak rest for three minutes after removing from the heat source.
Remember these key points about food safety:
Never eat meat which has been under cooked or between the temperature danger zone of 40°F and 140°F. Take these steps to keeping your food safe! If you would like more information check out our Food Protection Management page at http://foodsafety.tamu.edu/ or http://www.fightbac.org/ .
Click here to print a chart on internal cooking temperatures
Lean beef contains various amounts of nutrients like protein, vitamin B12, zinc, iron, selenium, and phosphorus. When choosing beef for recipes, choose lean cuts. Lean cuts contains less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol per 3 ounce serving. Lean cuts of meat include the words “loin” or “round” in the name. This may help in choosing lean cuts of beef at the butcher or grocery store. Be sure to look through our recipes for a recipe you might like to try!
Learn more about Beef Nutrition from our partners at the Texas Beef Council
How do you get a fine cooked ground beef texture? Use your potato masher!
