La necesidad de velocidad. Carencia de espacio de horno. Tradiciones de familia. Cortes de corriente. Todos son motivos por cual muchos cocineros podrían buscar nuevos modos de asar el pavo entero fuera del horno. Considere los métodos siguientes sugeridos por la Línea de Información Sobre Carnes y Aves.
Pero primero, un mensaje sobre la inocuidad de los alimentos. Cualquier método que usted use para traer su pavo a la mesa, tenga un termómetro de alimento al alcance. Con el termómetro usted puede asegurar que el pavo ha alcanzado la temperatura interna mínima de 165 °F en la parte íntima del muslo, ala y la parte más gruesa del pecho. Si su pavo esta rellenado, el centro del relleno también debería alcanzar 165 °F. Después de cocinar, permita un tiempo de reposo de 20 minutos antes de rebanar el pavo. Read more »
The need for speed. Lack of oven space. Family traditions. Power outages. All are reasons many cooks might look for ways to roast a whole turkey outside the usual oven. Consider the following methods suggested by the USDA Meat and Poultry Hotline.
But first, a message about food safety. No matter which method you choose to get your turkey to the table, have a food thermometer handy so you can make sure the turkey has reached the safe minimum internal temperature of 165 °F in the innermost part of the thigh, wing and the thickest part of the breast. If your turkey is stuffed, the center of the stuffing should also reach 165 °F. After cooking, let the turkey stand for 20 minutes before carving. Read more »
Grill It Safe Infographic. Click on the image to download a PDF version of the infographic.
Cross posted from the FoodSafety.gov blog:
It’s tailgate season, are you ready for the kick off? Planning is the key to keeping your food safe during a tailgate so get your gear ready now. Do you have enough coolers, and all the tools you need to cook? In addition to a grill and fuel for cooking make sure you don’t forget your most valuable player, the food thermometer. It’s the only way you can be sure your meat or poultry has reached a safe temperature. Read more »
The USDA Food Safety Inspection Service (FSIS) wants you to add food safety to your back to school list.
“Aw, Mom, I’ll be fine,” says a teen off to college for the first time when cautioned about handling food safely.
An elementary school student tells his dad not to mention putting the cold pack in his lunchbox. “Don’t bug me in front of my friends,” says the gradeschooler who feels embarrassed. “Charlie’s folks don’t make him keep his lunch cold.”
Strong, healthy students of all ages may feel invincible to becoming ill from food. It may be the “superhero” mentality of video games and movies or just the optimism of youth. After all, if the food looks and smells good, what can be wrong with it? Read more »
Food safety is a key ingredient for a successful meal. Visit FoodSafety.gov for more information on the four key food safety steps: clean, separate, cook and chill.
Ahh, Spring! This week, a new season is getting a nice kick-off with Passover and Easter holidays. These celebrations are filled with traditional meals that have unique food safety considerations that may or may not be included in the family recipe book. The USDA Meat and Poultry Hotline has some food safety tips and steps here that, if added to your favorite recipes, can reduce the risk of food poisoning. As with any food preparation, always remember to Clean, Separate, Cook, and Chill. Read more »
BAC!®, the Discovery Zone’s “green bacteria” mascot greets Metropolitan Cooking and Entertaining Show attendees as they line up to tour the interactive and educational Food Safety Discovery Zone.
Last month, thousands of foodies packed into the Washington Convention Center for the Metropolitan Cooking and Entertaining Show to gain culinary wisdom from icons like Paula Deen, Guy Fieri, Giada De Laurentiis, and… the USDA Food Safety Discovery Zone. Read more »