Food Preparation – You Asked It!

Tag: Food Preparation

Vegetable Prep Can Affect Flavor and Texture

Posted on August 11, 2022 by Karen Blakeslee

The flavor and texture of vegetables can be influence by how they are cut and prepared. The difference between a whole baked sweet potato and baked slices of sweet potato can be very different.

When more surface area is exposed to heat, this helps develop more natural sugars and caramel flavors.

Cutting vegetables to roast or sauté, can take flavor to another level because of the Maillard reaction between the proteins, sugars and heat.

Experiment with different cuts and discover basic vegetables in a new way!

Source: Tufts Health & Nutrition Letter, August 2022

Swirls of Spaghetti!

Posted on December 15, 2021 by Karen Blakeslee

Spaghetti is America’s favorite shape of pasta. While commonly paired with a red meat sauce, spaghetti is found in many other recipes including stir-fry meals, casseroles, and salads. Pasta is a fat-free, low sodium food. With whole grain pasta options, more nutrition can easily be added to a meal.

One of the hardest decisions to make when using spaghetti is how much dry spaghetti is needed. For long shapes, including angel hair, linguine, vermicelli, and fettuccine, use this guide:

2 ounces dry long pasta = a ½-inch diameter bunch = 1 cup cooked

To cook pasta, use 4-6 quarts water per pound of pasta and bring to a boil. Add pasta, stir, and return to a boil. Stir occasionally. Perfectly cooked pasta is “al dente,” or firm to the bite. For recipes with extra cooking time, undercook the pasta by 1/3 of the cooking time.

Learn more about pasta at https://sharethepasta.org/.

What is Clostridium perfringens?

Posted on December 15, 2021 by Karen Blakeslee

slow cooker — Serving soup for the holidays? Slow cookers work well to keep soup at safe temperatures.

Clostridium perfringens bacteria are one of the most common causes of foodborne illness. The Centers for Disease Control and Prevention estimates these bacteria cause nearly 1 million illnesses in the United States every year.

With soup season upon us, these large batches of thick hot food can be trouble. If the soup is not held above 140°F or not chilled to below 40°F in small batches, then the potential for C. perfringens growth increases. If this bacteria makes spores, which act like a protective coating to help bacteria survive, and food held between 40-140°F will allow the bacteria to grow. It can produce a toxin which can cause foodborne illness symptoms such as diarrhea. Illness can occur within 6 to 24 hours after eating contaminated food.

Prevention steps include cooking soups, whole roasts and whole poultry to safe temperatures. Keep hot foods hot and cold foods cold. Refrigerate leftovers, divided into shallow containers, within two hours after cooking. Reheat leftovers to 165°F before serving.

Source: Centers for Disease Control and Prevention, Prevent Illness from C. perfringens.

What’s on a Turkey Label?

Posted on November 15, 2021 by Karen Blakeslee

Are you shopping for your holiday meal? Choosing a turkey can be the most important item on the menu. Here’s some label definitions to help pick the best turkey for you from farm to table.

Basted or Self-basted—These are injected or marinated with a fat solution containing broth, stock, water, spices, flavor enhancers or other ingredients. These ingredients must be listed on the label.
Free Range or Free Roaming—The birds must have access to the out-of-doors for at least 51% of their lives.
Fresh—Stored at a temperature no lower than 26°F.
Frozen—Stored at 0°F or below.
Hen or Tom—Designates sex and size only, no indication of tenderness.
Organic—Must meet requirements of the National Organic Program for the farm and how the poultry was fed and raised.
Hormones—They are not approved for use in turkeys.
Free Range or Free Roaming—Producers must show that the poultry has been allowed access to the outdoors.

Start Planning for Holiday Meals

Posted on November 15, 2021 by Karen Blakeslee

Thanksgiving meal It’s almost that time of year for holiday parties and meals with family and friends.

Turkey is the star of many holiday meals. For tips on buying, preparing, serving and more with turkey, see Turkey Basics: Safe Cooking at from the U.S. Department of Agriculture.

Are you cooking for a large family reunion? Or are you volunteering to serve a holiday community meal? Information about Quantity Food Preparation on the K-State Extension Food Safety website can help you plan and serve a safe meal.

Don’t panic! Good planning helps you from hitting the panic button. The USDA Meat and Poultry Hotline receives many questions about holiday food safety. Reduce your fears of food safety by contacting them at 1-888-MPHotline (1-888-674-6854) or MPHotline@usda.gov.

Learn more about Holiday Food Safety from K-State Research and Extension

On the Side

Posted on May 14, 2021 by Karen Blakeslee

Fruit — Summer fruits make a tasty side dish!
Source: Food Technology, April 2021

Cooking at home this last year allowed consumers to try new recipes and new cooking techniques. But as the pandemic subsides, cooking fatigue increased. So meal creativity was important.

One category of food that saw a surge in popularity was side dishes, in particular, frozen side dishes. Over half of households (55%) bought frozen side dishes twice a week. There are many options to choose from to complete a meal.

Here are some resources to create your own easy and healthy side dishes:

Spend Smart. Eat Smart.® – Iowa State University
Side Dishes—University of Nebraska Extension
Side Dishes—North Dakota State University Extension

Cleaning Silicone Baking Mats

Posted on November 13, 2020 by Karen Blakeslee

Lots of baking will happen for the holidays very soon! If you use silicone baking mats, they can build up a sticky, and even stinky, residue. This residue can be difficult to remove.

One method to clean up silicone mats is to place the mat on a wire rack inside a rimmed baking sheet. Bake in a 450°F for about one hour, or until it stops smoking. Remove the mat with hot pads or tongs. Wash with soap and hot water. If residue is still present, use a non-abrasive scrub to remove the remaining residue. The baking will also help remove strong odors from the mat.

An alternative to silicone baking mats is parchment paper which can be used at baking temperatures up to 450°F and sometimes 500°F.

Source: Cook’s Illustrated website

Safely Preparing Frozen Foods

Posted on October 15, 2020 by Karen Blakeslee

When shopping the frozen food case, be aware that not all frozen foods are prepared the same. Don’t assume that all frozen foods are equal when it comes to preparing them for consumption.

Consumers may not know that some frozen foods are not fully cooked or ready to eat, especially if they have browned breading, grill marks or other signs that normally show that a product has been cooked. In a recent FSIS observational study, 22 percent of participants said a not-ready-to-eat frozen chicken entrée was either cooked, partially cooked, or they weren’t sure that the product was in fact raw.

The best advice is to read the cooking or preparation instructions on the package. This is specific to that product. The instructions may only have one cooking method or possibly multiple methods. This is important for all frozen foods whether they are vegetables or meat products. If the package states “not ready to eat” that means some form of cooking, baking or roasting must take place. Always use a food thermometer to check final temperatures.

Learn more at https://bit.ly/33TK8qT.

A COVID-19 Look at Home Kitchens

Posted on October 15, 2020 by Karen Blakeslee

Meals are likely to include more meat such as chicken, ground beef, and seafood.

Have you spent more time in your kitchen this year? If so, you are not alone. Surveys show that 70% of U.S. households are now food preparation central for 80% of meals. This is up 40% from 2019 and likely not slowing down.

What are home cooks making? One survey says the most common recipes searched for on the internet include banana bread, pancakes, chicken, pizza dough, brownies, crepes, meatloaf, French toast, lasagna, and cheesecake.

Who’s doing the cooking? Millennials and Gen Z consumers are learning new cooking skills and discovering new passions through culinary experimentation, particularly with new seasonings.

What are we cooking with? Slow cookers are in nine in 10 households and pressure cookers are in half of consumers kitchens.

Baking has become very popular, as evidenced by empty grocery shelves where baking supplies are sold. Will these bakers keep baking? Eight in 10 say yes!

Source: Food Technology, Sept. 2020

What is Pinsa?

Posted on June 12, 2020 by Karen Blakeslee

Pinsa is an oblong flatbread pizza that was created in Rome by Corrado Di Marco in 2001. The crust is a made from a blend of wheat flour, rice flour, and soy flour. The wheat flour provides the gluten structure. The rice flour gives a lighter texture. The soy flour adds flavor, protein, and some chewiness.

The Pinsa can be baked in the oven or on a grill. The word Pinsa has a Latin origin meaning “to stretch or to beat or press.” This refers to stretching the dough to fill you up with only a few ingredients.

A Pinsa crust is crispy, light and airy. Toppings can be any favorite combination you prefer. A simple combination includes pesto, cherry tomatoes and mozzarella cheese. Or make a dessert with fresh peaches, honey and walnuts.

Learn more at www.ice.edu/blog/roman-pizza-pinsa and www.finecooking.com/article/how-to-make-pinsa.

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