BBQ Food Safety Tips

By SkinnyandMini | July 3, 2009

Be sure to wash hands with hot, soapy water after handling raw meat, poultry, or seafood. Wash cutting boards, utensils, and dishes after use with these raw foods.

Thaw Safely
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating Safely
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting Food Safely
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Storing Foods Safely
Store all food at the proper temperatures. Refrigerated foods cannot be left out at temperatures above 40° F.
(Mini Tip) Store cold items such as pasta salads, potato salads, etc in square 1/2 size aluminum pie pans and insert them into a large aluminum pie pan that would fit a chafing dish. Insert ice into the large chafing dish size pan and place your salads inside the ice bath to keep cold.

Do not let food sit out at room temperature for more than 2 hours. Foods that can quickly spoil and become unsafe include party platters, meat, poultry, seafood, dairy products, eggs, mayonnaise, and cooked vegetables.

Reheating Foods Safely
Use a thermometer when cooking and reheating foods. This will help you know when they are done and safe to eat. Reheat all foods to a minimum of 140°F to 160°F.

A Few More Tips…
* Wipe surfaces often, especially after using them for food preparation. Germs from undercooked meat can grow on vegetables cut or washed on the same surface as the meat. Mix and use a sanitizer solution of one capfull of chlorine bleach per gallon of water for cleaning work area surfaces.
* Keep flies away! Cover trash containers, and do not store meat wrappers and other trash, even for a short time, in open cardboard boxes or uncovered containers.
* Do not use fly spray or “No-Pest” chemical strips – they can contaminate the food.
* Do not store food containers out in the open; rather, place them in the shade.
* Keep plates, cups, utensils and food covered until ready to use.
* Never re-use plates before washing them, especially plates used to hold raw meats or eggs.
* Use a separate cutting board or surface for foods that will not be cooked (such as salad).
* When handling plates, cups and utensils, touch them where food will not be placed: use handles, rims, bottom of plates, etc.
* Tie long hair back in a pony tail or bun. A hat, bandanna or net will also work.
* Don’t prepare and serve food if you have been sick with vomiting or diarrhea within the past 24 hours.
* Don’t wear loose finger or wrist jewelry or false nails while working with food.
* Pack plenty of paper towels for cleaning hands and surfaces at your picnic.

Topics: Tips, Tricks & Terms | 1 Comment »

How To Blanch Vegetables

By SkinnyandMini | June 23, 2009

Topics: Videos | 1 Comment »

What Is Blanching

By SkinnyandMini | June 22, 2009

Blanching is a process where in the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief time and finally plunged into iced water or placed under cold running water. Placing into cold water is called shocking which halts the cooking process.

Topics: Tips, Tricks & Terms | No Comments »

Cooking With Skinny And Mini On The Covino And Rich Show

By SkinnyandMini | June 12, 2009

Topics: Videos | No Comments »

Bacon vs Turkey Bacon

By SkinnyandMini | June 8, 2009

Many people seem to believe that turkey bacon is healthier for you than regular bacon. This is not true. In fact, turkey bacon is unhealthier than bacon. As a consumer of bacon products you are lead to believe that turkey bacon has half the fat then regular bacon. This is also untrue. As a certified chef (Cooking With Skinny And Mini) and nutritionist I decided to compare bacon and turkey bacon and this is what I found.

When looking at the nutrition facts on the package you must pay close attention! This is how companies use marketing tactics to deceive people. First, turkey bacon has a serving size of one piece of turkey bacon approximately 15g. Regular bacon has a serving size of two pieces of bacon approximately 14g. Therefore, 2 pieces of regular bacon are equaled to 1 piece of turkey bacon.

Now here is the catch. One piece of turkey bacon has 180mg of sodium where as the two pieces of regular bacon has 290mg of sodium (145mg per piece). Next, the one piece of turkey bacon has 3g of fat and the two pieces of regular bacon have 6g, which is only 3g per piece. What is amazing is that they both have the same amount of cholesterol at 15mg but again you get two pieces of regular bacon and only one piece of turkey bacon.

Finally, what most people pay attention to are the calories? Turkey bacon per slice has 35 calories and 25 calories from fat. Regular bacon per two slices has 70 calories and 50 calories from fat but again you are getting two pieces so divide that in half and you have the same amount per slice as turkey bacon.

Again it is simply marketing and this is how they get away with saying that turkey bacon is “50% Less Fat than USDA data for pork bacon”.

Chef Doug
www.CookingWithSkinnyAndMini.com

(Click On Picture To Enlarge)

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Bacon Nutritional Facts

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Turkey Bacon Nutritional Facts

Topics: Littlest Loser | 2 Comments »

Currently In Production

By SkinnyandMini | June 1, 2009

We are currently shooting new videos and will have them up soon. Please check back for new cooking tips and videos from Cooking With Skinny And Mini.

Topics: Littlest Loser | No Comments »

Chicken Alfredo Bread Bowl

By SkinnyandMini | May 28, 2009

Topics: Videos | 1 Comment »

Bread Bowls

By SkinnyandMini | May 27, 2009

A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. Bread bowls can be used to serve chili, New England clam chowder, and other thick stews. Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew’s base, and can be eaten after the stew has been eaten.

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Pasta Primavera Bread Bowl

By SkinnyandMini | May 26, 2009

Topics: Videos | 1 Comment »

Chicken Carbonara Bread Bowl

By SkinnyandMini | May 25, 2009

Topics: Videos | 1 Comment »

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