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USING BOILING WATER-BATH CANNERS Kathleen Riggs, Family and Consumer Sciences Iron County Office 585 N
USING BOILING WATER-BATH CANNERS Kathleen Riggs, Family and Consumer Sciences Iron County Office 585 N. Main St. #5 Cedar City, UT 84720 FN/Canning/FS-02 December 1998 (or salt) to offset acid taste, if desired. This does not WHY CHOOSE BOILING WATER-BATH effect the acidity of the tomatoes. CANNING TO PRESERVE FOOD? BECOMING FAMILIAR WITH THE Boiling water-bath canning is a safe and economical method of preserving high acid foods. It has been used for PARTS OF A BOILING WATER-BATH decades—especially by home gardeners and others CANNER (See Illustration) interested in providing food storage for their families where quality control of the food is in ones’ own hands. These canners are made of aluminum or porcelain- Home food preservation also promotes a sense of personal covered steel. They have removable perforated racks or satisfaction and accomplishment. Further, the guesswork wire baskets and fitted lids. The canner must be deep is taken out of providing a safe food supply which has enough so that at least 1 inch of briskly boiling water will been preserved at home when guidelines for operating a be over the tops of jars during processing. water-bath canner are followed exactly, scientifically tested/approved recipes are utilized (1988 or later), and Some boiling-water canners do not have flat bottoms. A good quality equipment, supplies and produce are used. flat bottom must be used on an electric range. Either a flat or ridged bottom can be used on a gas burner. To WHAT FOODS ARE TYPICALLY ensure uniform processing of all jars with an electric PROCESSED USING THE BOILING range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated. -
Jirou Bao Zi
Jīròu Bāo Zǐ Fàn Chinese Clay Pot Rice with Chicken and Mushrooms Yield: Serves 2-4 Ingredients: Rice: 1 Cup Jasmine Rice (Tàiguó Xiāng Mǐ) - can substitute long grain white rice 1 Cup Chicken Stock (Jītāng) 1 Tbs Oil - can use vegetable, canola, or rapeseed oil ¼ tsp Kosher Salt (Yàn) Chicken and Marinade: 2 lbs Boneless/Skinless Chicken Thighs (Jītuǐ Ròu) - cut into bite sized pieces (apx ¼" strips) 1 Green Onion (Cōng) - minced ½ inch piece Fresh Ginger (Jiāng) - peeled and finely julienned 1 ½ Tbs Cornstarch (Yùmǐ Diànfěn) 1 Tbs Light Soy Sauce (Shēng Chōu) 1 Tbs Dark Soy Sauce (Lǎo Chōu) 2 tsp Oyster Sauce (Háoyóu) 1 tsp Shao Xing Rice Wine (Liàojiǔ) 1 tsp Toasted Sesame Oil (Zhīmayóu) ½ tsp Granulated Sugar (Táng) ⅛ tsp Ground White Pepper (Bái Hújiāo) - or to taste 'Veggies and Garnish': 8-10 Dried Black Mushrooms [AKA Shiitake] (Xiānggū) 3 Tbs Dried Black Fungus [AKA Wood Ear OR Cloud Ear Mushroom] (Yún ěr) 6-8 Dried Lily Buds (Bǎihé Yá) 2 Green Onions (Cōng) - chopped -OPTIONAL- ½ lb Chinese Broccoli (Jiè Lán) - cut into 2 inch pieces Taz Doolittle www.TazCooks.com Jīròu Bāo Zǐ Fàn Chinese Clay Pot Rice with Chicken and Mushrooms Preparation: 1) Place your dried black fungus and dried lily buds in a small bowl and cover with water - Set aside for 15 minutes 2) Place your dried black mushrooms in a small bowl and cover with hot water - Set aside for 30 minutes 3) After 15 minutes, rinse the black fungus and lily buds with clean water - Trim off the woody stems from the lily buds and cut them in half - Return the black fungus and -
Cooking and Frying
Cooking and frying silit.com PARTICULARLY ENERGYSAVING 30-YEAR GUARANTEE* Non-porous closed surface Tougher than steel, ceramic and non-porous, cut resistant and non abrasive. Nickel-free surface Inner and outer surface made of nickel-free ceramic Silargan®. Made in Germany *The 30-year warranty is guaranteed for the inner and outer ceramic Silargan® surface of the cookware. The warranty only applies if the product is used as intended. More detailed provisions about the scope of the guarantee declaration as well as proper use can be found in the instructions for use enclosed with the products. Cookware made from Silargan® – convincing benefits. PROTRUDING POURING RIM For simple pouring without spilling. Hygienic and easy to clean. DRAWN STEEL CORE WITH EXTRA-STRONG ENERGY-SAVING BASE Very strong, temperature-resistant, non-warping. Rapid heat transfer right to the edge of the pot. Optimum heat retention – ideal for energy-saving continuous cooking and for keeping food warm. Guaranteed to suit all types of stove. RIVETED HANDLE Modern and ergonomic. Safe and easy to use. Ovenproof. Heat-insulating. Easy to clean. STIRRING AND CLEANING-FRIENDLY TRANSITION FROM BASE TO RIM Drawn steel core – in one piece. Smooth transition from the base to the rim. No burning in the corners. Hygienic. Easy-care. Healthy eating – conscious enjoyment. Cooking is fun because using Silit cooking systems not only makes preparing food tastier and healthier, it also makes preparation more versatile, convenient and fast manner. With cookware from Silit, you have all the prep work under control because you are using perfectly designed pots, roasters, pressure cookers, woks and inserts. -
Chapter 7 Food Safety Fact Sheets
Food Safety Fact Sheets Kitchen Food Safety Tips How safe is your kitchen? Did you know that most foodborne illness results from poor food handling at home? Your kitchen could be a high risk environment. Bacteria can thrive in food that is improperly stored or handled. Reduce the risks by following these tips from Canada’s food safety experts. Play it “food safe” in your kitchen! Get off to a CLEAN start! • Handwashing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another. • Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness. It’s important to thoroughly clean everything that comes in contact with your hands or your food! Don’t forget about kitchen cloths . faucet handles . sink drains . garbage disposals . can opener blades . refrigerator handles . small appliances . utensils, and so on. BLEACH SANITIZER • Combine 2 mL (1/2 tsp) of liquid chlorine for every 1 litre of H20 to make a disinfection solution of 100 mg/lor 100ppm. • After cleaning, spray sanitizer on the surface/utensil and let stand briefly. • Rinse with lots of clean water, and air dry (or use clean towels). Eight quick tips for the kitchen (at home, work, school, etc.) 1. Keep separate cutting boards for raw meat, poultry and seafood and a different one for ready-to-eat and cooked foods. Clean and sanitize cutting boards after each use. -
Breakfast Casserole
Breakfast Casserole INGREDIENTS: ● 12 slices of sugar free bacon ● 2 large sweet potatoes sliced into thin rounds approximately ¼ “ ● 1 T melted cooking fat (olive oil, coconut oil, ghee) + sea salt for roasting sweet potatoes ● 3 cups Brussels sprouts, tops removed and either quartered or chopped plus about 1 T cooking fat plus a pinch of sea salt for roasting ● 1 large onion sliced thin ● 12 eggs ● 1/3 cup full fat coconut milk ● ½ tsp salt ● ½ tsp. Garlic powder ● Black pepper to taste ● ¼ cup shredded Parmesan cheese if you include dairy in your diet (optional) PROCESS: ● Preheat oven to 425 degrees F and grease a 9 x 13” casserole dish with coconut oil, and line a baking sheet with parchment paper. ● Cut the bacon into 1” pieces and cook in a skillet, over med/hi heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 T of bacon fat to caramelize your onions. ● Now it’s time to roast your sweet potatoes and Brussels sprouts. Toss the sweet potato rounds with your cooking fat and sea salt to taste, and arrange,(overlapping since they will shrink after roasting) over the bottom of your casserole dish. ● Now do the same with your Brussels sprouts, this time arranging them on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the Brussels sprouts for about 20 minutes. -
Romertopf Manual
This guide was prepared by Römertopf. Introduction According to archeological finds, clay pot cookery can be traced back thousands of years, when food in an earthenware pot was put in the glowing ashes of an open fire. The Romans, lovers of good wine and good food, used pots made of a special type of earthenware. The Romertopf is made using similar types of clay. This special porous clay is unglazed, allowing it to breathe during the cooking process. Food cooked in a clay pot requires no liquid unless specifically called for in a recipe. The result incorporates all-natural juices, the full flavor and taste, and all the essential nutrients and vitamins are retained. Cook all types of foods without adding any fat. Directions for Use & Care Before using the first time, wash thoroughly with hot water. Do not use soaps. Rinse well, then completely immerse in water and soak both the top and the bottom for about 15 minutes. Before each time you use it, after the first time, rinse the inside of both the base and the lid under cold tap water. Pour off the excess liquid.. After adding all the ingredients, place your Romertopf in the center of a cold oven. Do not add cold liquids once the Romertopf is hot. Regular recipes usually can be converted for clay pots by increasing the cooking temperature by 100° F, and deducting one-half hour of cooking time. Romertopf is ideal for the microwave. Because microwave ovens vary to such a great degree, use the oven manufacturer's guidelines for cooking times. -
Determining Which Cooking Method Provides the Best Sensory
foods Article Determining Which Cooking Method Provides the y Best Sensory Differentiation of Potatoes Melissa Ciccone 1, Delores Chambers 1,*, Edgar Chambers IV 1 and Martin Talavera 2 1 Center for Sensory Analysis and Consumer Behavior, 1310 Research Park Dr., Manhattan, KS 66502, USA; [email protected] (M.C.); [email protected] (E.C.IV) 2 Center for Sensory Analysis and Consumer Behavior, Kansas State University, Olathe, KS 66061, USA; [email protected] * Correspondence: [email protected]; Tel.: +1-785-3414-443 This work is a part of Melissa Ciccone’s M.S. Thesis. y Received: 13 March 2020; Accepted: 3 April 2020; Published: 7 April 2020 Abstract: There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. -
Bar-B-Q and Grill L ! Ov Ue E T Ec Hy N Barb Eighbor
Since 1891 ® Bar-B-Q and Grill L ! ov ue e t ec hy n barb eighbor... give them Golden Rule BBQ 52 309 Huntley Parkway • Pelham, AL 35124 • 205.624.4461 www.goldenrulebbq52.com STARTERS COMBOS SMALL LARGE INCLUDES 2 SIDE ITEMS - MAKE IT A JUMBO FOR $1.50 EXTRA SMOKED WINGS $6.99 $10.99 MILD, MEDIUM, HOT, BBQ BBQ PORK SANDWICH $9.99 BBQ FRIES $6.99 $8.99 AND TWO RIB BONES FRENCH FRIES TOPPED WITH BBQ PORK OR CHICKEN, #1 BACON BITS, CHEESE, GREEN ONIONS and BBQ SAUCE FRESH GROUND CHUCK $8.29 BREADED ONION RINGS $4.49 $6.49 #2 CHEESEBURGER FRIED PICKLE CHIPS $4.49 $6.49 HICKORY CHICKEN $8.29 FRIED CATFISH NUGGETS $4.99 $7.99 SANDWICH SERVED WITH TARTAR SAUCE #3 FRIED SHRIMP $5.49 $8.49 SMOKED CHICKEN SALAD $8.99 SERVED WITH COCKTAIL SAUCE #4 SANDWICH BBQ NACHOS $7.99 $10.99 SMOKED CHICKEN, GOLDEN RAISINS, AND GREEN ONIONS ON TEXAS TOAST NACHO CHIPS TOPPED WITH BBQ PORK OR CHICKEN, QUESO, BBQ PORK SANDWICH $8.29 LETTUCE, TOMATO, PICO DE GALLO, WHITE and RED BBQ SAUCE #5 CHOPPED OR SLICED SALADS $6.99 $8.99 BBQ RIB SANDWICH $9.99 CHOICE OF MEAT, LETTUCE, TOMATO, ONION, CUCUMBER, AND CHEESE #6 THREE RIB BONES PORK, CHICKEN, TURKEY, SMOKED PHILLY SANDWICH $11.99 FRIED CHICKEN, # BRISKET, sautÉED ONIONS & PEPPERS, ON A HOAGIE ROLL BLACKENED CHICKEN 7 WITH MELTED CHEESE BEEF BRISKET $8.99 $10.99 TURKEY SANDWICH $8.49 SPUDS # LETTUCE, TOMATO, AND HONEY MUSTARD CHOICE OF MEAT, CHEESE, BACON BITS, SAUCE, CHIVES, BUTTER, and SOUR CREAM 8 PORK, CHICKEN, TURKEY $8.49 BEEF BRISKET $9.99 BEEF BRISKET $10.49 #9 SANDWICH LOADED SPUD $5.99 CHEESE, BACON BITS, -
Teasy Un-Cheesy Casserole
Teasy Un-Cheesy Casserole Servings: 4 Ingredients: 9 oz. of whole grain elbow macaroni (i.e. Barilla PLUS Pasta Elbows Multigrain, whole grain spelt pasta, or Tinkayada brown rice pasta) cooked al dente according to package instructions 1 cup boiling salted water 4 small or 2 large carrots, large dice 1 small yellow squash, large dice ½ small onion, diced ½ cup raw cashews 1 15-ounce can of unsalted white cannellini beans, drained and rinsed ½ teaspoon salt Chef Laura Pole prepares Un-Cheesy Casserole ½ teaspoon turmeric 3 tablespoons apple cider vinegar 2/3 cup water or leftover broth from cooking the veggies 2 organic eggs (for vegan version, use an egg substitute, follow package instructions for 2 eggs, or 2 tbsp. ground flaxseed mixed with 2 tbsp. water) 2 tablespoons nutritional yeast Extra virgin olive oil Optional: 5 green onions, chopped, 2 tbsp. chopped parsley, ¼ cup diced pimento Garnish: 1 tsp. plain or smoked paprika To prepare: 1. Preheat oven to 350 degrees F. 2. Cook pasta al dente according to package instructions. Add the diced onion in the last minute of cooking. Drain and rinse with hot water. 3. Cook carrots and yellow squash in 1 cup boiling salted water, until tender. Drain and reserve the cooking water. Put cooked carrots and squash, cashews, beans, salt, turmeric, vinegar, nutritional yeast, and 2/3 cup water or broth (or leftover carrot/squash water) in blender. Blend on high into a creamy sauce. Taste and adjust seasonings. Add egg or egg substitute and blend on low speed until incorporated. 4. In a large mixing bowl, mix together the pasta, cashew cream, any optional vegetables, and herbs. -
COOKERY PROCESSES (COOKING METHODS) a Lot of Cooking
COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving 1. Boiling www.astro.su.se/.../small_500/Boiling_water.jpg 1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers. 1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery - 2 - c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum 1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water 1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes). -
Easy Tater Tot Casserole Recipes: 12 Ways
Easy Tater Tot Casserole Recipes: 12 Ways Copyright 2014 by Prime Publishing LLC All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. Published by Prime Publishing LLC, 3400 Dundee Rd., Suite 220, Northbrook, IL 60062 – www.primecp.com Free Recipes from Mr. Food Free Recipes Free Lighter Recipes Free Recipes to Make in Your Slow Cooker Free Copycat Recipes Free Casserole Recipes Free Gluten-Free Recipes Easy Tater Tot Casserole Recipes: 12 Ways COVER PHOTO CREDITS THANKS TO THE FOLLOWING BLOGGER FOR HIS PHOTO ON OUR ECOOKBOOK COVER EMILY RACETTE, ALLFREECASSEROLERECIPES LISA FROM THE CUTTING EDGE OF ORDINARY STEPHANIE FROM COPYKAT RECIPES BOBBY FROM BLOGCHEF Find hundreds of free casserole recipes, cooking tips, and more at http://www.AllFreeCasseroleRecipes.com. 3 Easy Tater Tot Casserole Recipes: 12 Ways Letter from the Editor___________________________________________________________________ Dear Casserole Cookers, Casseroles don’t get much better than when you make them with tater tots. In this awesome eCookbook, you will find some of the greatest tater tot casseroles out there. These wonderful casseroles are perfect for a weeknight dinner and feeding a large crowd of people. They freeze and refrigerate well so you can make these a day or two before you need them, and they will still taste amazing. -
A Summary of Water Pasteurization Techniques
A SUMMARY OF WATER PASTEURIZATION TECHNIQUES Dale Andreatta, Ph. D., P. E. SEA Ltd. 7349 Worthington-Galena Rd. Columbus, OH 43085 (614) 888-4160 FAX (614) 885-8014 e-mail [email protected] Last modified Feb. 6, 2007 Introduction In developing countries the burden of disease caused by contaminated water and a lack of sanitation continues to be staggering, particularly among young children. According to the United Nations Children's Fund (UNICEF) diarrhea is the most common childhood disease in developing countries. Dehydration resulting from diarrhea is the leading cause of death in children under the age of five, annually killing an estimated five million children.1 (Footnotes refer to references at the end of this document.) Contrary to what many people believe, it is not necessary to boil water to make it safe to drink. Heating water to 65° C (149° F) for 6 minutes, or to a higher temperature for a shorter time, will kill all germs, viruses, and parasites.3 This process is called pasteurization. In this document we describe several pasteurization techniques applicable to developing countries. Pasteurization is not the only technique that can be used to make water safe to drink. Chlorination, ultra- violet disinfection, and the use of a properly constructed, properly maintained well are other ways of providing clean water that may be more appropriate, particularly if a large amount of water is needed. Conversely, if a relatively small amount of water is needed, pasteurization systems have the advantage of being able to be scaled down with a corresponding decrease in cost. In other words, if you have only a little money, you can use pasteurization to get a little clean water, perhaps enough for a family but not a village.