Cooking Method of Boiling, Blanching and Steaming
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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 -
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. -
Steaming – an Outdated Method to Cook Tasteless 80'S Food Or the Definition of Trendy and Tasty Cooking?
“Steaming – an outdated method to cook tasteless 80’s food or the definition of trendy and tasty cooking?” When you hear the word “steam”, you probably think of the 80’s diets. Think again. The method is starting to find its way back into the fine restaurants and even into people’s homes. Tasteology is the name of a new AEG-initiated documentary series uncovering the four steps of how to achieve cooking results that are multisensory, sustainable, nutritional and tasteful all at once. The four-episode series invites viewers on a culinary journey around the world to gain inspiration and knowledge far beyond the usual TV cooking shows. Tasteology will be launched on May 25 and is then available on Youtube. Heating food might be one of the most central steps of cooking, and there are many ways to do so. Boling and frying is probably the most obvious methods but there are many more ways to bring heat to the process of cooking. Steaming is one of them, and has made a comeback. Today, steaming is very popular among top chefs around the world, and has even spread into people’s homes. However, steaming is not to be confused with the term ‘sous vide’ which has also become very popular among the super trendy and curious foodies who want to brag about vacuum sealing food before cooking it at a low temperature either in hot water or with steam. “When you sous vide you’re taking away all the air and the method allows you too cook at a low temperature, just like steaming. -
Preventive Controls for Animal Food Safety
Vol. 80 Thursday, No. 180 September 17, 2015 Part III Department of Health and Human Services Food and Drug Administration 21 CFR Parts 11, 16, 117, et al. Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals; Final Rule VerDate Sep<11>2014 19:06 Sep 16, 2015 Jkt 235001 PO 00000 Frm 00001 Fmt 4717 Sfmt 4717 E:\FR\FM\17SER3.SGM 17SER3 mstockstill on DSK4VPTVN1PROD with RULES3 56170 Federal Register / Vol. 80, No. 180 / Thursday, September 17, 2015 / Rules and Regulations DEPARTMENT OF HEALTH AND Administration, 7519 Standish Pl., IX. Subpart A: Comments on Qualifications HUMAN SERVICES Rockville, MD 20855, 240–402–6246, of Individuals Who Manufacture, email: [email protected]. Process, Pack, or Hold Animal Food Food and Drug Administration A. Applicability and Qualifications of All SUPPLEMENTARY INFORMATION: Individuals Engaged in Manufacturing, Table of Contents Processing, Packing, or Holding Animal 21 CFR Parts 11, 16, 117, 500, 507, and Food (Final § 507.4(a), (b), and (d)) 579 Executive Summary B. Additional Requirements Applicable to Purpose and Coverage of the Rule Supervisory Personnel (Final § 507.4(c)) [Docket No. FDA–2011–N–0922] Summary of the Major Provisions of the Rule X. Subpart A: Comments on Proposed RIN 0910–AG10 Costs and Benefits § 507.5—Exemptions I. Background A. General Comments on the Proposed Current Good Manufacturing Practice, A. FDA Food Safety Modernization Act Exemptions Hazard Analysis, and Risk-Based B. Stages in the Rulemaking for the Animal B. Proposed § 507.5(a)—Exemption for Food Preventive Controls Rule Facilities Not Required To Register Preventive Controls for Food for C. -
Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional
ARC-3000SB Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional Questions or concerns about your rice cooker? Before returning to the store... Aroma’s customer service experts are happy to help. Call us toll-free at 1-800-276-6286. Answers to many common questions and even replacement parts can be found online. Visit www.AromaCo.com/Support. Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Congratulations on your purchase of the Aroma® Professional™ 20-Cup Digital Rice Cooker, Food Steamer and Slow Cooker. In no time at all, you’ll be making fantastic, restaurant-quality rice at the touch of a button! Whether long, medium or short grain, this cooker is specially calibrated to prepare all varieties of rice, including tough-to-cook whole grain brown rice, to fluffy perfection. In addition to rice, your new Aroma® Professional™ Rice Cooker is ideal for healthy, one-pot meals for the whole family. The convenient steam tray inserts directly over the rice, allowing you to cook moist, fresh meats and vegetables at the same time, in the same pot. Steaming foods locks in their natural flavor and nutrients without added oil or fat, for meals that are as nutritious and low-calorie as they are easy. Aroma®’s Sauté-Then-Simmer™ Technology is ideal for the easy preparation of Spanish rice, risottos, pilafs, packaged meal helpers, stir frys and more stovetop favorites! And the new Slow Cook function adds an extra dimension of versatility to your rice cooker, allowing it to fully function as a programmable slow cooker! Use them together for simplified searing and slow cooking in the same pot. -
Steaming of Dried Produce 2018
Steaming of dried produce: Guidance to minimize the microbiological risk 1 Table of contents Purpose of this booklet 3 Purpose of this booklet Content overview Microbiological food safety for Content overview This booklet helps you to understand steaming of dried produce Microbiological food safety for steaming of dried produce and manage the critical elements that Dried produce (e.g. herbs, spices, (root) 5 Field of application: Dried produce and steaming impact microbiological food safety vegetables, fruits) can be contaminated 6 Steaming during steaming of dried produce. with pathogenic microorganisms Process overview • Why is it important to manage the that survive the drying process or Management of the process steaming properly; contaminate the product at a later stage 8 Best processing practices • What are the main elements to in the supply chain. 9 Maintenance of equipment control during steaming of dried 1 0 Validation produce; For some dried produce categories, Why is validation so important? • What are the main elements to steaming is a frequently applied Microbiological validation study manage for an effective maintenance thermal process to control Microbiological reduction targets of equipment; microbiological hazards (see Examples of safe processing reference conditions • Why is it important to validate and decision tree on page 6 in booklet Steaming of fresh produce (blanching) verify the microbial reduction for a “Drying of produce: Guidance to 1 2 Verification steaming process. minimize the microbiological risk”)*. Why is verification so important? 13 Good Manufacturing Practices (GMPs) On dried produce, pathogenic Why is it important to have GMPs in place? microorganisms do not grow but can Zoning survive and maintain pathogenicity Cleaning for several months or even years. -
Barbecue Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Barbecue and Food Safety ooking outdoors was once only a summer activity shared with family and friends. Now more than half of CAmericans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely. From the Store: Home First However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a When shopping, buy cold food like meat and poultry boil first to destroy any harmful bacteria. last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To Transporting guard against cross-contamination — which can happen when raw meat or poultry juices drip on When carrying food to another location, keep it cold other food — put packages of raw meat and poultry to minimize bacterial growth. Use an insulated cooler into plastic bags. with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator Plan to drive directly home from the grocery store. into the cooler immediately before leaving home. You may want to take a cooler with ice for perishables. Always refrigerate perishable food Keep Cold Food Cold within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F. Keep meat and poultry refrigerated until ready to use. -
Download a PDF of Freezing Summer's Bounty of Vegetables
NUTRITION Freezing Summer’s Bounty of Vegetables ► By following a few simple steps, you can successfully freeze and store almost any vegetable for up to a year. When properly selected, prepared, frozen, and stored, vegetables hold their fresh qualities—the flavor, color, texture, and nutritive value does not change. Using a few important techniques to freeze vegetables can help to ensure a quality product. Select Suitable Vegetables Select the fresh vegetables that your family enjoys eating, focusing on those that are especially suitable for freezing (table 1). Do not put too much importance on varieties; other factors are equally important. Pick Vegetables at the Right Time Vegetables that are tender and just mature are best. better if picked in the early morning when the dew is just The fresher the vegetable when put in the freezer, the off the vines. The shorter the time between harvesting more satisfactory the product. Vegetables are generally and freezing, the better the resulting product. Table 1. Vegetable Varieties for Freezing Vegetable Time in Vigorously Boiling Water Beans (bush, snap) Contender, Black Valentine, Harvester, Top Crop Beans (pole, snap) Kentucky Wonder 191, Blue Lake 231, McCaslan, Blue Lake (colored) Beans (pole, lima) Carolina Sieva, Florida Speckled Beets Detroit Dark Red Carrots Red Cored Chantenay, Danvers 126 Cauliflower Snowball Corn Silver Queen (white) Eggplant Black Beauty, Florida Highbursh Mustard Southern Giant Curled, Florida Broadleaf Okra Clemson Spineless, Emerald Peas (garden) Little Marvel Peas (field) White Acre, Pinkeye Purple Hull, Mississippi Silver Pepper (sweet) Keystone Resistant, Yolo Wonder L Spinach Bloomsdale Savoy Squash (summer) Yellow Crookneck, Dixie, Early Prolific Turnip greens Shogoin (mild), Purple Top White Globe HE-0016-A Prepare Vegetables for Freezing Prepare vegetables for freezing in much the same manner as for cooking. -
Vegetable Steaming 101
Vegetable Steaming 101 Steaming vegetables is one of the easiest & quickest ways to get vegetables at each meal. It’s time to ditch the mushy boiled veggies and expensive steamer bags. Learn this simple cooking technique and start steaming your own fresh vitaminpacked veggies! Did you know: ● The longer you cook veggies, the more nutrients are lost. Unlike boiled vegetables, steamed veggies are cooked briefly and then removed from the heat. ● The goal of steaming is to cook the vegetables until they are no longer raw, but still bright and crisp. This preserves color and flavor, and some of the nutrient content. ● Frozen veggies work great in the steamer, so keep a bag of frozen veggies on hand for those days you can’t make it to the grocery store! Quick Start Guide A steaming pot usually looks something like this: Steamerpot set Stainless steel steamer basket 3tier steamerpot set Steaming HowTo: 1. Place an inch and a half of water 2. Put your vegetables into the 3.Cook for 510 min with the lid into a pot, and heat to boiling. steamer basket and place the lid on. on. Poke with a fork to check doneness. (cooking times vary. See chart below for recommended cooking times) The Table below lists a number of vegetables, their recommended cooking times as well as seasoning ideas. Now, get steaming! Vegetable Size/Preparation Cooking How to season Time Artichokes Steam whole artichokes 2540 min Season with extra virgin olive oil and lemon zest Asparagus Whole spears, thick spears peeled lightly 713 min Serve with olive oil combined with -
Food Steamer Olla Para Cocinar a Vapor
FOOD STEAMER OLLA PARA COCINAR A VAPOR User Guide/ Guía del Usuario: Safety For product questions contact: Seguridad Jarden Consumer Service USA : 1.800.334.0759 Canada : 1.800.667.8623 www.oster.com How to use Cómo usar ©2010 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431. Cleaning Para preguntas sobre los productos llame: Cuidado y Limpieza Jarden Consumer Service EE.UU.: 1.800.334.0759 Canadá : 1.800.667.8623 www.oster.com Recipes ©2010 Sunbeam Products, Inc. operando bajo el nombre de Recetas Jarden Consumer Solutions. Todos los derechos reservados. Distribuido por Sunbeam Products, Inc. operando bajo el nombre de Jarden Consumer Solutions, Boca Raton, Florida 33431. Warranty SPR-110510-750REVA P.N. 146396Rev.A Garantía Printed in China Impreso en China www.oster.com This appliance has a polarized alternating current plug (one blade IMPORTANT SAFEGUARDS is wider than the other). To reduce the risk of electric shock, as a When using electrical appliances, basic safety precautions safety feature, this plug will fit in a polarized outlet only one way. If should always be followed, including the following: the plug does not insert fully in the outlet, reverse the plug. If it still 1. Read all instructions before using. fails to fit, contact a qualified electrician. 2. Do not touch hot surfaces. Use potholders when removing DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE. cover or handling hot containers to avoid steam burns. Lift and open cover carefully to avoid scalding and allow water to drip into steamer. -
Food Steamer Cooking Guide
Steamer Features Stainless steel construction ES5 Series Top Loading EmberGlo® Steamers Self Contained or Direct Water Supply – Secrets for Great Tasting Food – Removable Water Pan Tap Water Operation Pump, Push-button or Timed Steam cooking is one of the healthiest and quickest ways to ES10 Series Full Sized Food Pan cook vegetables while locking Auto Timer or Optional Push-button in nutrients and intensifying Direct Connect to Tap Water Supply the fl avors. It leaves more of Quick Connect ES 10 the vegetables’ natural taste, Full Pan AR Series Front Opening - Self Contained Water texture and color intact than any other method of Supply (Distilled Water ONLY) cooking including microwav- 1/2 or 2/3 Food Pan ing; it seals in more vitamins Food Steamer Accessories for Steamers and minerals than if you would Increase your effi ciency with accessories have boiled or baked them; Cooking Guide made just for your steamers. and it requires no added fat. Steaming Basket Sets and Steaming Racks: Steaming is the ideal solution Take full advantage of your ES 5 Half Pan for crisp, compact vegetables EmberGlo Steamer with specially designed stainless (potatoes,caulifl ower, sweet corn More than a steel Steaming Basket Sets etc.) and some varieties of lean meat and fi sh. Th e and Steaming Racks. All sets Half Pan Size Basket - 5608-72 nutritional benefi ts you can off er your customers Bun Warmer . and racks come with an easy Quarter Pan Size Basket (2 pk) - 5608-73 to use removable handle. 3 in One Basket Set (1 Half and 2 Quarters) with the advantages of cooking with this ancient - 5608-70 (Basket Sets come with a Handle) Increase your effi ciency by technique in the contemporary kitchen are obvious, dual steaming diff erent items in separate baskets.