Kitchen Hint of the Day!

July 3, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Safety hint for storing grilled burgers………..

To maximize the shelf life of cooked ground beef for safety and quality, refrigerate the ground beef in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked ground beef will last for 3 to 4 days in the refrigerator.

Kitchen Hint of the Day!

June 2, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When grilling……….

Remember to move cooked food to a clean plate – not one that has previously held raw meat, fish or poultry. Bacteria from raw food can contaminate the cooked food and cause food poisoning.

Kitchen Hint of the Day!

April 20, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Scallop storage hints…………

To store fresh scallops, keep them in the refrigerator until ready to use. Do not store scallops in water. Fresh scallops should not be stored in the fridge for more than two days. Ideally scallops should be cooked within one day.

You can freeze scallops if you don’t intend to use them within 1-2 days. This is the best way to preserve them for a longer period of time and is a simple process to keep your scallops safe for when you’re ready to prepare them.

Kitchen Hint of the Day!

April 9, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Leftover Ham……………

Leftover ham should be wrapped tightly and refrigerated as soon as possible. Do not leave the ham at room temperature for more than two hours. If it is not going to be used within four days of cooking, it should be frozen. Uncooked or cooked ham can be stored safely in a refrigerator at 40°F or lower for several days.

Kitchen Hint of the Day!

July 24, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Food Safety Hint……………………

Wash everything after handling raw meat, and don’t reuse the plate that you used for uncooked meat.

Kitchen Hint of the Day!

August 4, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Don’t Rinse Your Meat……….

For one thing, water won’t remove many dangerous pathogens in the first place. For another, running water over raw poultry and other meat may also contaminate your sink and other kitchen surfaces with bacteria. If you’re worried about food borne illness, the best measure to take is cooking your meat thoroughly and testing it with a meat thermometer—at least 145° F for steaks, roasts, chops, and fish; 160° F for ground beef or pork; and 165° F for poultry. I agree 100% with this.

Kitchen Hint of the Day!

July 7, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Make sure the chicken is done…………..

Don’t risk serving under-cooked chicken. When in doubt, make a small cut into the thickest part so you can be positive that it’s no longer pink inside. You can also use a meat thermometer to check if your meat has reached a safe internal temperature: 180° F for a whole chicken, and 170° F for breasts.

Kitchen Hint of the Day!

February 27, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Fresh Seafood………..

Fresh seafood should smell fresh and mild, not fishy or sour. A smell like ammonia means it’s spoiled and you shouldn’t purchase or eat it.

Kitchen Hint of the Day!

February 21, 2018 at 6:00 AM | Posted in Uncategorized | Leave a comment
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Dented cans………..

A small dent in a food can should be okay but throw out any can that’s dented along the side seams or top seam or a deep dent anywhere on the can. Bacteria may have snuck in along these places. Also never buy a can that’s swollen or bulging, for that’s a sign that bacteria is brewing.

Kitchen Hint of the Day!

September 20, 2017 at 5:18 AM | Posted in Kitchen Hints | 3 Comments
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Thaw it, use it………

 

Always use any thawed meat or poultry quickly, and do not refreeze it, since this will increase the risk of food poisoning when the meat is eaten.

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