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Baking with Jam
Jam-making is over for the year, the summer heat has finished
off the strawberries, the apricot season went by in the blink of
an eye, it's too hot to think of cooking anything at all until
evening cools the air. Even the memory of standing over...
Garlic the ins and outs of Buying, Slicing and Dicing
Buying Garlic
* Buy firm, dry bulbs with papery skin.
* Avoid wet, soft bulbs.
* Avoid bulbs with green shoots coming out.
Storing Garlic
* Store in a cool dry location.
* Store in a paper bag.
* Keep away from foods that may pick up...
Kitchen Pantry
A well stocked kitchen pantry is a cook's secret weapon.
Prepare your next dinner with style and never run out of ingredients, herbs, spices, extracts, sauces, and all kinds of foodstuff.
Doing any job is easier when you have the right tools on...
Pasta Recipes – The Very Best in Italian Cuisine!
These pasta recipes are excellent for dinners or parties. In this article, I'm going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepared in less...
The Return of the Green Fairy
THE RETURN OF THE GREEN FAIRY
No, this isn't an article about a slightly camp environmentalist who's decided to come back home!
The "green fairy" of the title is a translation of la fée verte , the alternative French name for...
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10 Critical Ways To A Perfectly Food-Safe Kitchen
Food poisoning is related
to unsafe food, a dirty kitchen,
and dirty kitchen appliances.
If you follow some safety
rules, food poisoning will
never occur.
Your Refrigerator
1. Freezing does NOT kill
bacteria; it only controls
their growth. Common bacteria
grow rapidly at 60 F to 120
F. Keep the temperature of
the refrigerator below 50
F. Keep the freezer temperature
at about 0 F.
2. Don't take foods out of
the refrigerator until you're
ready to cook them.
Dishwashing
3. Clean well with hot water
to kill bacteria.
4. If washing dishes by hand,
leave them to drain rather
than using a tea towel. If
you use a tea towel, change
it often. Paper towels are
a better option.
5. Dishcloths are a prime
spot for bacteria to grow
and multiply. Wash them regularly
with hot water or in the washing
machine using the hot cycle
with antibacterial products.
Cooking
6. Cook thoroughly to kill
bacteria but don't overcook
to the point of charring.
It may form amine compounds
that may cause cancer. Don't
cook food partially and leave
it to cook later.
7. Wash your hands thoroughly
with an antibacterial soap
before and after cooking.
8. Wash vegetables thoroughly.
Wash all lentils, legumes,
rice, etc. with lots of water.
These are often treated with
powder, polish, and even colors,
to make them attractive.
9. When you want to use leftovers,
heat them to a high temperature
so that any bacteria that
may have multiplied in the
refrigerator will be killed.
Throw away any leftover food
still left after it has been
reheated once.
10. Don't cook if you have
a cut on your hand as cuts
and scratches harbor many
bacteria.
Copyright (c) Terry Nicholls.
All Rights Reserved.
Terry Nicholls is the author
of the eBook "Food Safety:
Protecting Your Family From
Food Poisoning". For more
tips like these, and to learn
more about his book, visit
his website at http://tinyurl.com/3fr2t
yourguides@cogeco.ca
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