Kitchen Hint of the Day!

December 21, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freezing Chicken……………..

When freezing Chicken be sure all packages are marked with the content and the date the chicken was frozen. Wrapping individual chicken parts in foil or with freezer wrap and then placing in a freezer bag will allow you to take out only the number of pieces you will need. And finally freeze fresh chicken as soon as possible to maintain the best quality.

Kitchen Hint of the Day!

December 18, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When buying fresh Chicken………….

When choosing fresh chicken, avoid meat that shows signs of freezing by feeling or looking for ice formation. When choosing frozen chicken, select one that is rock hard and shows no signs of freezer burn.

Kitchen Hint of the Day!

July 28, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Diabetic Cooking Hints…………………………….

Eat Foods That Won’t Spike Blood Sugar – Good choices that aren’t likely to cause a big rise in your levels include lean meat, poultry, fish, avocados, salad vegetables, eggs, and cheese. Add these items to your plate to help balance the foods you eat that have carbs.

Kitchen Hint of the Day!

June 26, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keeping your Chicken crispy……………..

After you’ve finished frying the first batch of your chicken, don’t let it get cold and soggy sitting on a pile of paper towels. Hold it hot in a 250° F oven! Placing the chicken on an oven-proof cooling rack set inside a quality baking sheet is the best way to keep the chicken from getting soggy. Nothing like a good Fried Chicken Dinner!

Kitchen Hint of the Day!

June 14, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Check those Buy by Dates…………………………

Check the “buy by” date when buying fresh chicken and all meats to get the latest possible date.

Kitchen Hint of the Day!

March 25, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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How Long Will Raw Chicken Stay Good in the Fridge………………………

According to the USDA and U.S. Food and Drug Administration, raw chicken (regardless of if it’s whole; in pieces such as breasts, thighs, drumsticks, and wings; or ground) should be stored for no longer than one to two days in the refrigerator.

Kitchen Hint of the Day!

February 20, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When buying fresh chicken…………………..

Choose chicken flesh that’s firm and springy, indicating that it’s most likely fresh. Avoid buying the chicken if the flesh is too stiff, or if it doesn’t spring back to its original shape when pressed with your finger.

Kitchen Hint of the Week!

November 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Don’t Rinse the Meat…………

While salmonella and other bacterial scares may tempt you to give your raw meat a quick rinse, it’s not recommended. 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 foodborne 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.

Kitchen Hint of the Week!

November 10, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Winner, Winner,………………….

Health Benefits of Chicken Breast – Chicken breast is an excellent source of low-fat protein. Protein helps your body to maintain muscle mass and also helps you to build muscle if you are participating in a strength program. Chicken breast is also a very good source of selenium, phosphorus, vitamin B6, and niacin.

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.

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