Commercial Feed Laws and Regulations

Total Page:16

File Type:pdf, Size:1020Kb

Commercial Feed Laws and Regulations CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE INSPECTION SERVICES DIVISION FOOD AND AGRICULTURAL CODE DIVISION 7, CHAPTER 6. COMMERCIAL FEED AND CALIFORNIA CODE OF REGULATIONS TITLE 3, DIVISION 4, CHAPTER 2, SUBCHAPTER 2. COMMERCIAL FEED 2020 REVISIONS FOOD AND AGRICULTURAL CODE Article 10 Section 15053(a) Article 11 Section 15061(a), (d) Section 15061(a), (c) 2019 REVISIONS FOOD AND AGRICULTURAL CODE Article 5 Section 14991(a), (b) Article 9 Section 15042 Article 10 Section 15056 Article 12 Section 15071 (a), (b), (c) Section 15071.1. (a), (b), (c), (d), (e), (f) Section 15071.3. (a), (b) Section 15071.4. Section 15071.5. Section 15075 (a), (b) Section 15082 (a), (b), (c) Article 13 Section 15091 Section 15092 Note: SEC. 10. Section 15081 of the Food and Agricultural Code is repealed. Effective 01/01/2019 2016 REVISIONS FOOD AND AGRICULTURAL CODE Article 1 Section 14902.5 Article 4 Section 14978.2 (d) 2015 REVISIONS FOOD AND AGRICULTURAL CODE Article 11 Section 15061(d) CALIFORNIA CODE OF REGULATIONS Title 3 Section 2751 Revised January 27, 2020 TABLE OF CONTENTS FOOD AND AGRICULTURAL CODE ARTICLE 1. GENERAL PROVISIONS [SECTIONS 14901 – 14904] ............................. 1 ARTICLE 2. DEFINITIONS [SECTIONS 14921 – 14939] .............................................. 2 ARTICLE 3. FUNDS [SECTIONS 14961 – 14963] ......................................................... 3 ARTICLE 4. FEED INSPECTION ADVISORY BOARD [SECTIONS 14971 – 14979] ... 3 ARTICLE 5. LABELS [SECTIONS 14991 – 14996] ....................................................... 7 ARTICLE 6. STANDARDS AND TOLERANCES [SECTION 15011 – 15011] ................ 8 ARTICLE 7. INSPECTION AND ANALYSIS [SECTION 15021 – 15021]....................... 8 ARTICLE 8. MISLABELING [SECTION 15031 – 15031]................................................ 8 ARTICLE 9. ADULTERATION [SECTIONS 15041 – 15042] ......................................... 9 ARTICLE 10. LICENSES [SECTIONS 15051 – 15056] ................................................. 9 ARTICLE 11. INSPECTION TONNAGE TAX [SECTIONS 15061 – 15062] ................. 10 ARTICLE 12. VIOLATIONS [SECTIONS 15071 – 15082] ............................................ 11 ARTICLE 13. PROCEDURE FOR PROSECUTION [SECTIONS 15091 – 15092] ...... 14 ARTICLE 14. COMPLAINTS [SECTIONS 15101 – 15103] .......................................... 15 CALIFORNIA CODE OF REGULATIONS ARTICLE 1. DEFINITIONS .......................................................................................... 16 § 2675. Definitions. ................................................................................................... 16 ARTICLE 2. COMMERCIAL FEED CONTAINING DRUGS, FOOD ADDITIVES, OR HARMFUL SUBSTANCES ............................................................................................ 17 § 2676. Safety and Efficacy of Drugs and Food Additives. ....................................... 17 § 2677. Unlawful Sale or Use of Poisonous Substances. ......................................... 18 § 2678. Unlawful Sale or Use of Material Containing Pesticide Residue .................. 18 § 2679. Fluorine Tolerances. .................................................................................... 18 § 2680. Heavy Metals Prohibited. ............................................................................. 19 § 2681. Animal Proteins Prohibited in Ruminant Feed. ............................................. 19 ARTICLE 3. SPECIAL MIXES ...................................................................................... 19 § 2683. Special Mixes. .............................................................................................. 19 § 2684. Bulk Sale. ..................................................................................................... 20 Revised January 27, 2020 § 2685. Packaged Sale. ............................................................................................ 20 § 2686. Resale. ......................................................................................................... 21 ARTICLE 4. LABELING AND USE REQUIREMENTS ................................................. 21 § 2688. Required Use of Official Names. .................................................................. 21 § 2689. Classification of Ingredients. ........................................................................ 21 § 2690. Specificity of Directions. ............................................................................... 21 § 2691. Statement of Ingredients Outside List. ......................................................... 21 § 2692. Inert Materials. ............................................................................................. 21 § 2693. Complete Label Required. ........................................................................... 22 § 2694. Label Statements. ........................................................................................ 22 § 2695. Collective Terms. ......................................................................................... 23 § 2696. Guarantees. ................................................................................................. 24 § 2697. Labeling for Special Purposes. ..................................................................... 25 § 2698. Labeling Liquid Feed. ................................................................................... 25 ARTICLE 5. COMMERCIAL FEEDS CONTAINING DRUGS AND SPECIAL PROVISIONS ................................................................................................................ 26 § 2700. Use of Drugs in Commercial Feed. .............................................................. 26 § 2701. Labeling of Feeds Containing Drugs. ........................................................... 26 § 2702. Drug and Food Additive Guarantees. ........................................................... 27 § 2703. Net Weight Statement. ................................................................................. 27 § 2704. Screenings in Wheat Products. .................................................................... 27 § 2705. Standards Not Changed by Addition of Screenings. .................................... 28 § 2706. Materials Requiring Percentage Listings. ..................................................... 28 § 2707. Use of Nonprotein Nitrogen Products ........................................................... 28 § 2708. Vitamin Premixes. ........................................................................................ 29 ARTICLE 6. ADVERTISING ......................................................................................... 29 § 2712. Misleading Advertising Prohibited. ............................................................... 29 ARTICLE 7. REPORTS OF INSPECTION AND ANALYSIS ........................................ 29 § 2717. Reports of Inspection and Analysis. ............................................................. 29 § 2719. Use of Reports in Advertising Prohibited ...................................................... 30 ARTICLE 8. CONTAINERS .......................................................................................... 30 § 2725. Reuse of Containers. ................................................................................... 30 ARTICLE 9. MISBRANDING ADULTERATION ........................................................... 30 Revised January 27, 2020 § 2733. Misbranding.................................................................................................. 30 § 2734. Adulteration. ................................................................................................. 30 § 2735. Supplemental Cottonseed Product Controls. ............................................... 31 ARTICLE 10. REMOVAL FROM SALE ........................................................................ 32 § 2746. Removal from Sale. ...................................................................................... 32 ARTICLE 11. INSPECTION TAX AND PLANT LICENSES .......................................... 32 § 2750. Tax Payment. ............................................................................................... 32 § 2751. Licensing. ..................................................................................................... 33 ARTICLE 12. DAMAGED FEED................................................................................... 33 § 2760. Damaged Feed. ........................................................................................... 33 ARTICLE 13. VIOLATIONS .......................................................................................... 34 § 2765. Violations. [Repealed] .................................................................................. 34 § 2766. Medicated Feed. .......................................................................................... 34 ARTICLE 14. DEFINITIONS AND STANDARDS ......................................................... 34 § 2770. Feed Ingredients. [Repealed] ....................................................................... 34 § 2773. General Provisions for Processed Alfalfa Products. ..................................... 34 § 2773.1. Alfalfa Products. ........................................................................................ 35 § 2773.5. Almond Hull Products. ............................................................................... 36 § 2774. Animal Products. .........................................................................................
Recommended publications
  • An Economic-Engineering Study of the Feed Manufacturing Industry
    An economic-engineering study of the feed manufacturing industry of Montana by Kenneth Wayne Eubanks A dissertation submitted to the Graduate Faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY in Agricultural Economics Montana State University © Copyright by Kenneth Wayne Eubanks (1962) Abstract: The State of Montana today is faced with the twin considerations of an abundant supply of barley and a large number of cattle. Further, the feed manufacturing industry has embarked on a general program of expansion. There is a possibility of greatly expanding the livestock feeding industry in Montana because of a growing, demand for finished livestock products in Montana and on the Pacific Coast. The general expansion of the feed manufacturing industry brings to focus three principal problems. The first problem is related to the supply of barley and the necessity of making an economical disposition thereof. This disposition can be made through increased feeding operations for livestock, and also, in the case of the Montana industry, for the wintering of cattle. Then secondly, the feed manufacturing industry needs to have available the necessary information concerning the location, size, and type of plant arrangement best suited to the State of Montana. Thirdly, there is a need to make available detailed cost information so that the managers of plants presently in operation in Montana may better judge the efficiencies of their own operations. Most managers of the feed mills possess only a rough approximation as to total cost and little or no information at all concerning the cost of production at the several stages along the production cycle.
    [Show full text]
  • IE Decoction Instructions
    Inner Ecology Decoction Instructions What tools might I require? Always use glass, ceramic, and stainless steel tools. Do not use plastic, aluminum, or coated cookware or utensils. 1. Water, preferably filtered 2. Stovetop or slow cooker 3. Large pot with lid (around 3 qt.) 4. Strainer 5. Bowl 6. Liquid measuring cup Your formula 7. Small pot with a lid (around 1 qt.), if your formula contains any medicinal requires a small pot. that requires separate decoction A “decoction” is a liquid extract made by boiling medicinals in water. Making a decoction is like making tea, but stronger, as the herbs are simmered in the water, rather than just steeping. Making a Basic Decoction Your formula 1. Read all instructions received with your formula before cooking. contains herbs that • If your formula contains smaller, labeled bags, remove these from the require special primary formula and set aside. These are herbs that require special preparation. preparations. Please see below for detailed instructions. • If your formula contains unlabeled teabags, leave these unopened in the primary formula. Unlabeled teabags do not require special preparation. 2. Place your primary formula (all medicinals not in specialized bags) into your large pot. Add enough water to keep the herbs well covered, and soak for 30 minutes. Make sure to have enough water to keep the herbs covered throughout the cook process; you may add water if needed. Simmer your 3. With the lid in place, bring your medicinals to a boil. Reduce to a simmer formula for ____ for 30-60 minutes, according to your herbalist’s instructions.
    [Show full text]
  • The Sustainer of Human Life 20 Mekong River
    THE SUSTAINER OF HUMAN LIFE Water is, of course, fundamental to life, but those of us Wat in Cambodia or Wat Phou in Laos. Or it may mean who live in cities, where water comes from a tap and dredging channels and building dikes, as in the Mekong food comes from a supermarket, can easily forget how Delta, to handle the immense floods that inundate the heavily human life depends on a regular supply of water. area in the rainy season. In the Mekong region, water from rainfall or diverted Important as it is to agriculture, water is equally vi­ from rivers into irrigation systems sustains rice fields, tal for countless varieties of fish, mammals, crustaceans, vegetable gardens, fruit plantations, and bamboo groves. mollusks, and amphibians that, together with the staple The immense plains of Northeast Thailand, much of rice, are mainstays of the diet of Mekong residents. Cambodia, and the Mekong Delta of Vietnam are the Before rice is planted, the flooded paddies teem with world's rice bowl. The peoples living in the region have small fish, snails, crabs, and frogs, and children are sculpted the surface of the land to bring water to rice often sent out to the fields to catch the evening meal. crops. Upriver, this may mean constructing elaborate In streams, ponds, and rivers, larger fish are caught in irrigation systems with waterwheels to bring water out all kinds of nets and a dizzying variety of traps. Recent of rivers and into paddies. Downriver, it may involve decades have seen intensive aquaculture in the region.
    [Show full text]
  • Hummus Perfected Warm.Whipped
    H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad
    [Show full text]
  • Diet in the Transatlantic World During the Long Eighteenth Century Lindsey Nicole Phillips
    Florida State University Libraries Electronic Theses, Treatises and Dissertations The Graduate School 2012 Edible Economies and Tasteful Rhetoric: Diet in the Transatlantic World during the Long Eighteenth Century Lindsey Nicole Phillips Follow this and additional works at the FSU Digital Library. For more information, please contact [email protected] THE FLORIDA STATE UNIVERSITY COLLEGE OF ARTS AND SCIENCES EDIBLE ECONOMIES AND TASTEFUL RHETORIC: DIET IN THE TRANSATLANTIC WORLD DURING THE LONG EIGHTEENTH CENTURY By LINDSEY NICOLE PHILLIPS A Dissertation submitted to the Department of English in partial fulfillment of the requirements for the degree of Doctor of Philosophy Degree Awarded: Fall Semester, 2012 Lindsey Nicole Phillips defended this dissertation on October 10, 2012. The members of the supervisory committee were: Candace Ward Professor Directing Dissertation Martin Munro University Representative Meegan Kennedy Hanson Committee Member Jerrilyn McGregory Committee Member Cristobal Silva Committee Member The Graduate School has verified and approved the above-named committee members, and certifies that the dissertation has been approved in accordance with university requirements. ii To my fellow gardeners and cooks because through our gardens and kitchens we taste the world iii ACKNOWLEDGEMENTS I want to thank Candace Ward for her support, encouragement, and guidance throughout my graduate studies. My discussions with her shaped my project from its earliest phases to its final days, and her insights are evident at every turn. This project would not have gone forward without her. I would also like to thank the other members of my committee: Cristobal Silva, Meegan Kennedy, Jerrilyn McGregory, and Martin Munro. Their advice and support has been invaluable to me.
    [Show full text]
  • Steeping Time and Cooking Temperature Dependence of Calcium Ion Diffusion During Microwave Nixtamalization of Corn
    Journal of Food Engineering 76 (2006) 568–572 www.elsevier.com/locate/jfoodeng Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn J.L. Ferna´ndez-Mun˜oz a,*, E. San Martı´n-Martinez a, J.A.I. Dı´az-Go´ngora a, A. Calderon a, A. Alvarado-Escobar a, H. Ortiz-Ca´rdenas a, M. Leal-Perez b a Centro de Investigacio´n en Ciencia Aplicada y Tecnologı´a Avanzada del IPN, Legaria 694, Col. Irrigacio´n, C.P.11500 Me´xico D. F., Mexico b Union de Ganaderos Asociados de Quere´taro S. A. de C. V., Carretera Quere´taro-Celaya, Km. 6.5, Mexico Received 5 November 2004; accepted 5 June 2005 Available online 10 August 2005 Abstract We report the calcium ion diffusion through the different parts of the maize kernel during microwave nixtamalization, as a func- tion of steeping time, and for two cooked processes, one for 100 min at 72 °C and the other for 45 min at 92 °C. In each case, we carried out several nixtamalization processes, with different steeped time, from 0 to 24 h. By means of atomic absorption spectros- copy we measured calcium content in pericarp, germ and endosperm obtained from maize kernel after each nixtamalization process. We obtained a notable difference of calcium content in those different parts of the maize kernel, being a bigger quantity in the peri- carp and smaller in the endosperm. Calcium ion diffusion in the pericarp and endosperm show a no linear dependence with the steep- ing time and a notable increasing with the cooked temperature.
    [Show full text]
  • Withania Somnifera
    1 2 Letter from the Publisher Amanda Klenner Ashwagandha is one of the best-known Ayurvedic herbs used in Western herbalism, and has thousands of years of traditional use in India as a rasāyana (rejuvenative) and an adaptogen. Its name means “smell of the stallion” or “strength of a stallion,” depending on the translator. Some say it is because Ashwagandha tea smells like horse sweat. I disagree. I choose to believe it is because ashwagandha is brilliant at helping us gain strength, stamina, and vigor. As an adaptogen, ashwagandha can moderate stress and immune responses by supporting healthy function of the Hypothalamus- Pituitary-Adrenal (HPA) axis. In other words, it helps reduce our stress hormones, balance our hormones, and nourish the body in a generally safe and effective way. Because of its popularity, it has been studied extensively and is being incorporated into medical treatments for people recovering both from basic illness and from damage done to the body by chemotherapy and radiation. I myself have just come out of having a nasty flu, and am still suffering side effects from it. I am taking ashwagandha and some other adaptogens to help me recover my vitality and nourish my body after a long and debilitating illness. Traditionally, ashwagandha is used in Ayurveda to help balance those with Kapha and Vata leanings, who both tend toward a cold constitution. Kapha people, when imbalanced, are stagnant, damp, and slow. Vata people are scattered, thin, cold, dry, and always busy, but not often in a functional way, when they’re out of balance.
    [Show full text]
  • American Feed Industry Association
    AMERICAN FEED INDUSTRY ASSOCIATION SPRING 2018 EDITION afia.org Journal New Study Shows Animal Food Industry Contributes Billions to U.S. Economy Table of Contents 12 ON THE COVER NEW STUDY SHOWS ANIMAL 17 FOOD INDUSTRY CONTRIBUTES BILLIONS TO U.S. ECONOMY FEATURES FEED REGULATORY 3 OUTLOOK FOR 2018 TO NEGOTIATE OR TO RENEGOTIATE? 12 THAT IS THE 3 QUESTION. CORN, SOY TOP LIST 19 OF INGREDIENTS 19 USED IN LIVESTOCK, 41 POULTRY FEED HOW DO AFIA MEMBERS RECRUIT 41 AND RETAIN NEW EMPLOYEES? Pictured on cover: Over 944,000 people working at more than 6,200 animal Send Us Your Story Ideas! food manufacturing facilities across America, like this one in LaVergne, Have a suggestion for a topic we should cover? Tennessee, are stimulating the economy and helping keep animals fed. Email Victoria Broehm at [email protected] or call (703) 558-3579. EDITOR: Victoria Broehm INSIDE THIS ISSUE ASSOCIATE EDITOR: Codi Coulter president’s message DESIGNER: Raamezah Ahmad 1-4 legislative & regulatory outlook Joel G. Newman President and CEO 5-7 l&r leadership actions Raamezah Ahmad 8 osha/dot/epa updates Graphic and Web Design Coordinator Victoria Broehm 9 aafco update Director, Communications Erica Burson 10 state update Membership Assistant 12 international trade Kori Chung Legislative and Regulatory Assistant 13-14 guest column Codi Coulter ifeeder Communications Coordinator 16-20 Shakera Daley 21-22 committee corner Accounting and Administrative Coordinator Paul Davis, Ph.D. 23 safe feed/safe food Director, Quality, Animal Food Safety and Education Gary
    [Show full text]
  • 9 Processing of Coffee Pulp: Chemical Treatments
    The International Development Research Centre is a public corporation created by the Parliament of Canada in 1970 to support research designed to adapt science and technology to the needs of developing countries. The Centre's activity is concentrated in five sectors: agriculture, food and nutrition sciences; health sciences; information sciences; social sciences; and communications. IDRC is financed solely by the Government of Canada; its policies, however, are set by an international Board of Governors. The Centre's headquarters are in Ottawa, Canada. Regional offices are located in Africa, Asia, Latin America, and the Middle East. La edici6n espa1'1.ola de esta publicaci6n tambien se encuentra disponible. © 1979 Intern ati onal Development Research Centre Postal Address: Box 8500, Ottawa, Canada KI G 3H9 Head Office: 60 Queen Street, Ottawa Braham, J. E. Bressani , R. IDRC- 108e Coffee pulp: compos1t1 on, technology, and utili zation. Ottawa, Ont. , IDRC, 1979. 95 p. : ill. IDRC publication/. Compilation on the use of /coffee/ pulp (/agri cultural waste/) as animal /feed/, particul arl y in /Central America/ - discusses coffee /plant producti on/, /food composition/ of coffee by-products; /agri product processing/, ensil ing (/storage/) and /drying/; antiphysiological factors, such as caffeine and /acid/s, and their impact on /animal nutrition/ and /animal production/ . / Bibliography/, /statisti cal data/. UDC: 633 .73.002.6 ISBN: 0-88936- 190-8 Microfi che edition avail able Technical Editor: Michael Graham IDRC-108e Coffee Pulp Composition, Technology, and Utilization Editors: J.E. Braham and R. Bressani Institute of Nutrition of Central America and Panama 1 1The Institute of Nutrition of Central America and Panama (INCAP) is a scientific international organization created to study the nutritional problems of the region, seek ways and means of solving these problems, and provide member governments with advice and cooperation.
    [Show full text]
  • University Microfilms, Inc., Ann Arbor, Michigan Copyright By
    This dissertation has been 65—1193 microfilmed exactly as received KALB, Klaus, 1936- PRODUCT DIFFERENTIATION IN THE MIXED FEEDS INDUSTRY. The Ohio State University, Ph.D., 1964 Economics, agricultural University Microfilms, Inc., Ann Arbor, Michigan Copyright by Klaus Kalb 1965 PRODUCT DIFFERENTIATION IN THE MIXED FEEDS INDUSTRY DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Klaus Kalb, M.Sc. ****** The Ohio State University 1964 Approved by Department of Agricultural Economics and Rural Sociology Es gibt kelne patriotische Kunst und keine patriotische Wissenschaft. Belde gehoeren, wie alles andere, der ganzen Welt an. •Johann Wolfgang von Goethe (17^9-1832) There Is no patriotlcal art and no patriotlcal science. Both of them, as everything else, belong to the world as a whole. Johann Wolfgang von Goethe (17^9-1832) li ACKNOWLEDGMENTS Helpful criticism nurtures Improvement and progress in many fields of human society, but especially in the process of education. The final version of this study is a result of the guidance by Dr. Daniel 1. Padberg, Professor of Agricultural Economics, who patiently read and corrected the manuscript. To him, the author wishes to express special gratitude. Valuable suggestions have been made by Professor Elmer F. Baumer, as well as by Professor Ralph W. Sherman, who were able to draw upon their wealth of experience In market research. Special appreciation Is due both of them. Furthermore, the writer is Indebted to many members of the Department of Agricultural Economics and Rural Sociology, especially to Dr. Francis E.
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]