By keeping your side dish components separate, you can avoid cross-contamination.
Main dishes may dominate most holiday tables, but the space on your plate will probably be filled with more sides than whatever holiday meat is served. Proper food handling and cooking will make sure these items come out just as safe and delicious as your main meat.
Making a safe side dish can be even harder than making a main dish safely because side dishes usually contain many ingredients. The more ingredients in the dish the greater the opportunity there is for cross-contamination. By keeping your side dish components separate, you can avoid cross-contamination. Read more »
Roasting is the recommended method for cooking tender meats. To roast, meat is placed on a rack in a shallow, uncovered pan and is cooked by the indirect dry heat of an oven.
The traditional centerpiece of many holiday meals served this time of year is the roast. Whether you use pork, beef, goose, turkey, or chicken, the most popular means to cook your meat of choice is in the oven.
The roasting recipe that was handed down to you from your great grandmother may need a little updating though. Whether it asks you to marinate at room temperature overnight, or cook until ‘the juices run clear,’ some instructions in heirloom recipes might be outdated. To help you make the dish your great grandmother intended, we pulled together a list of holiday roasting tips. Read more »
Researchers at USDA Agricultural Research Service help reduce food waste by developing new ways to extend food shelf life and by creating new food products, biobased plastics, and animal feed from food waste. USDA photo by Stephen Ausmus.
Less than 2 years ago, the USDA and the U.S. Environmental Protection Agency (EPA) launched the U.S. Food Waste Challenge, with the goal of reducing food waste in the United States. We set an ambitious goal of having at least 400 businesses, schools, and/or organizations join the challenge by letting us know what they are doing to reduce food waste in their operations. USDA also committed to finding ways in which its 33 agencies and offices could help reduce food waste through policy, partnerships, and research.
As of today, we have surpassed our membership goal by signing up 1,313 participants in the U.S. Food Waste Challenge.
The number and diversity of participants joining the challenge are indicative of a growing movement to reduce food waste that is spreading across the country. Read more »
Everyone loves spending time with family and friends enjoying special winter treats, but you might want to think twice before reaching for some traditional dishes. Raw meat dishes like tartare may be more common this time of year, but they still come with health risks.
“Tiger meat” is another traditional winter dish. Despite the name, this dish is not made using meat from tigers. It’s a holiday mixture of raw ground beef, raw eggs, onions and other seasonings served on rye bread or crackers. Beef tartare, tiger meat, and dishes alike have ground beef and eggs that pose a health hazard when eaten undercooked or raw. Read more »
Most offices host some sort of get-together this time of year and you may be asked to bring a dish. If you’re not bringing food to the office, you may be bringing something to another get-together with family or friends. Follow these tips to be sure your diners remember your nice contribution, instead of a naughty case of food poisoning. Read more »
During the holiday season, it seems that all we do is shop, shop, shop. While not paying attention when you purchase holiday gifts places your wallet at risk, not paying attention when you purchase groceries can place your health at risk.
If you don’t take certain safety steps while grocery shopping, you can risk food poisoning. Grocery shopping is where safe food handling should start, by following these recommendations you can make sure the food you bring home is safe. Read more »