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Official Listing of LAP-Aflatoxin USDA-Approved Laboratories
Official Listing for the Export Verification (EV) Program of Ready-To-Eat (RTE) Products for Destined for Canada (Last Revised July 6, 2021) The program is designed to verify an establishment’s control of closed-faced sandwiches destined for Canada. The participants listed below have been evaluated by the United States Department of Agriculture (USDA), Food Safety Inspection Service (FSIS), and have been found to be in conformance with the requirements of the USDA, Agricultural Marketing Service (AMS) Export Verification (EV) Program of Ready-To-Eat (RTE) Products Destined for Canada. For closed-faced sandwiches produced under FSIS voluntary inspection, AMS conducts microbiological testing, on behalf of FSIS, to verify the adequacy of the establishment’s food safety system in producing RTE products. Only establishments participating in this program can export closed-faced sandwiches to Canada. Web Site: https://www.ams.usda.gov/services/imports-exports/rte-canada Export Verification Program Eligible Plants: Establishment V Company Products Number Buddy's Kitchen, Inc. Post-lethality exposed: 21150 Hamburg Ave Turkey Sausage, Egg White Patty, American Cheese, White Lakeville, MN 55044 English Muffin Back Bacon (Canadian Bacon), Egg White Patty, American Thomas Webber, VP Food Safety Cheese, Wheat English Muffin Phone: 952-843-3955 Chicken Apple Sausage, Yellow Egg Patty, American Cheese, Wheat English Muffin Email: [email protected] V4226B Turkey Sausage, Egg White Patty, American Cheese, Wheat English Muffin Nick Gould, QA Supervisor -
Olive Oil Jars Left Behind By
live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed. -
Cooking Oil Facts
Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil. -
Fats Ebook Feb 02.Pdf
2 DRHYMAN.COM Contents Contents INTRODUCTION ................................. 8 PART I ........................................... 11 Dietary Fats: The Good, Bad and the Ugly ............................................ 11 Fatty Acids ............................................................................................ 11 Saturated Fat ........................................................................................ 12 Polyunsaturated Fats ............................................................................ 14 Essential Fatty Acids 101- Omega-3 and Omega-6 ............................... 14 The Beneficial Omega-6 Fatty Acid: GLA ............................................... 16 How Fatty Acids Affect Brain Health ..................................................... 17 Omega-7 Fatty Acids ............................................................................ 18 Monounsaturated Fat ............................................................................ 18 Trans Fats ............................................................................................. 20 Trans Fats and Health ........................................................................... 21 Toxins in Fat .......................................................................................... 22 A Case for Organic ................................................................................ 23 DRHYMAN.COM 3 PART II .......................................... 24 Animal Fats ....................................................................... -
Butter and Ghee 20
NEWSLETTER20 EGERTON UNIVERSITY Transforming Lives through Quality Education DIVISION OF RESEARCH & EXTENSION Making Butter and Ghee at Home What is Butter and Ghee? Butter and ghee are made from fat from whole milk. Butter contains 80% fat while ghee contains 99.9% fat. Ghee is clarified butter that has been cooked longer to remove all the moisture and the milk solids are browned in the fat and then strained out. Why Butter and Ghee? Both butter and ghee are rich in proteins, fat soluble vitamins and fatty acids which are important to maintain good health. They can also be prepared at home using simple processes and used for cooking. Procedure of Making Butter and Homemade butter Ghee 1. Boil milk and let it cool for 4-5 hours. 2. Collect the cream and place in a blender. 3. Add 2 cups chilled water and run the blender for 2-3 minutes. Leave a gap of a few seconds then run again. 4. After 10-15 minutes of whipping, the butter will collect at the top. The liquid remaining is buttermilk. Collect the butter with a ladle and place it in a bowl of chilled water. 5. Wash the butter 2-3 times in chilled water until the water is clear. 6. Press and remove as much water as possible and store the butter in a container and keep in the refrigerator. 7. Heat the butter in a heavy bottomed pan over medium heat. 8. When the butter melts, reduce the heat to low. It will start boiling with a lot of bubbles and later foam at the top. -
Evaluation of Trans Fatty Acids Contents in Commercial Brands of Ghee Available at Indian Markets
Scientific Research and Essays Vol. 5(20), pp. 3193-3200, 18 October, 2010 Available online at http://www.academicjournals.org/SRE ISSN 1992-2248 ©2010 Academic Journals Full Length Research Paper Evaluation of trans fatty acids contents in commercial brands of ghee available at Indian markets Deepti Mahapatra1, Debashree Sethi1 and R. Balaji Raja2* 1Department of Biotechnology, SRM University, Kattankulathur, Tamilnadu, India. 2Department of Biotechnology, National Institute of Technology, Raipur, Chhattisgarh, India. Accepted 15 September, 2010 Ghee has a considerable amount of trans fatty acids found in the form of alkanes, alkenes and alkynes. Trans fatty acids are quite harmful to general health of an individual especially the CVS (Cardio Vascular System). Accumulation of trans fatty acids in blood vessels and other tissues/organs of the body can have fatal effect especially in obese population. Four commercial brands of ghee found in Indian markets were chosen and their trans fatty acid content was determined by FTIR (Fourier Trans Infra Red) spectroscopy. The trans fatty acids were found in all the four brands with GRB having the highest concentration of it. Sakthi brand was observed to have moderate content of trans fatty acids. Aachi and RKG brands were having the least concentration of trans fatty acids. These results obtained from the present study would be aiding to an increase in consumer awareness about presence of trans fatty acids in food items and better appraisal by the companies and thus improving the current scenario. Key words: Ghee, trans fatty acids, FTIR, consumer awareness, cardiovascular system, public health, Indian market, food items. INTRODUCTION Ghee, also known as clarified butter in anglophone contains a significant amount of moisture, which must be countries, is made by simmering unsalted butter in a boiled off to create a clarified butter (Gaba and Jain, cooking vessel until all water has boiled off and the milk 1972). -
Fats and Oils
Fats and Oils Types of fats How do these fats affect the heart? All fats are high in calories, so it’s important to • Saturated fats are found in foods like butter, • Polyunsaturated fats include omega 6 (n-6) and bear this in mind if you are watching your weight. lard, ghee, palm oil, coconut oil and dripping, omega-3 (n-3). They are termed ‘essential’ fats as In terms of your heart, it’s important to think about as well as in fatty meats. Too much saturated they cannot be made by the body and we need the type of fat you are eating. fat can increase the amount of cholesterol in to obtain them from our diet. Omega-6 fats are your blood, increasing your risk of developing found in corn, sunflower, safflower and soya bean The different types of fats in foods are: cardiovascular disease. oils and their spreads. • saturated • unsaturated (unsaturated fats can be either • Trans fats occur naturally in small amounts Omega-3 fats are found in oily fish such as polyunsaturated or monounsaturated) in dairy foods and meat. However, it is the mackerel, kippers, herring, trout, sardines, salmon industrially produced trans fats, found in foods and fresh tuna. It is the essential fatty acids • trans fats. such as biscuits, cakes, pastries and deep fried eicosapentaenoic acid (EPA) and docosahexaneoic All foods have a combination of saturated, foods, which have a similar effect to saturated fat, acid (DHA) found in these fish that are healthy for monounsaturated and polyunsaturated fat. Where as they can increase the amount of cholesterol in the heart. -
HOW to USE SPICED GHEE DIGESTIVE GHEE Contains Organic Cardamom, Organic Cinnamon, Organic Ginger
HOW TO USE SPICED GHEE DIGESTIVE GHEE Contains Organic Cardamom, Organic Cinnamon, Organic Ginger. The flavor has a similar hint of spices used in Chai Tea; it is subtle but definitely adds depth. Stir Digestive Ghee into hot cooked oatmeal. Use melted Digestive Ghee in place of oil when making granola. Stir a tsp of Digestive Ghee into hot milk; add honey, vanilla or rose water. Please see important information about mixing ghee and honey below. Warm Digestive Ghee with maple syrup and a drop of vanilla – pour over pancakes. Top French toast with Digestive Ghee. Make cinnamon toast with Digestive Ghee, cinnamon, and brown sugar; broil until crispy. Melt Digestive Ghee over hot baked sweet potatoes. Stir a tsp of Digestive Ghee into warm rice pudding or tapioca. Stir Digestive Ghee into hot couscous; serve with vegetables, lamb, chicken, or legumes. Sauté sliced apples, pears, figs and dates in Digestive Ghee; use as a topping for hot cereals, ice cream, yogurt, or stirred into rice and served as a side dish to a main meal. Use Digestive Ghee in place of pats of butter on top of apples and pears when making pies, crisps, and cobblers. Melt Digestive Ghee in warmed coconut milk and drink it as is or with a spoonful of dark chocolate chips stirred in. GARLIC GHEE Contains Organic Garlic. Perfect garlic tone – not too overpowering, but definitely mouth-watering. Melt a tsp Garlic Ghee over hot grilled steak. Stir Garlic ghee into any creamy soup such as chowder or bisque. Sauté spinach in Garlic Ghee. -
Cooking on Campaign
twenty-sixth north Carolina Cooking on Campaign Sufficently Variable Rations & Recipes For The Civil War Living Historian By: Jason Goodnite eneral August V. Kautz wrote in his 1865 manual Customs of service for Non-commissioned Officers and Soldiers, “The ration allowed the soldier is large enough, and its component parts are sufficiently variable G to admit of a great variety of very palatable dishes.” While most soldiers in the Civil War would have disagreed with this statement it can not be argued that both Federal and Confederate governments expended con- siderable resources to ensure that their armies in the field were well fed. Nor can it be argued that the single biggest day to day concern for any soldier during the war was his next meal and there are hundreds of written accounts documenting what Civil War soldiers ate and how they prepared it. As living historians the wealth of information surrounding the everyday life of soldiers in the Civil War is invaluable. Far too often, living historians become too wrapped up in tactics, weapons, equipment or uniforms, but the knowledge and evidence of what these men ate is as valuable in portraying and honoring them as the uniforms they wore or the weapons that were in their hands. As Kevin O'Beirne of the Columbia Rifles states, “Rations are a terribly important component of your living history impression, and can either add greatly to your experience or detract from it.” Receiving an issue of authentic rations and preparing them with historical methods with your pards around a fire is one of the greatest bonding experiences imaginable. -
HANDS Can He LOVELIER!
all inter* la thla eol- 11»* ahorter the letter* the betti i * printed F>OHimi The Americas Weeklj will None aknnld he mare thaa M* ward pay A prl*e winning recipe la Addrea* them la The America > ft. Hon*e Almanac! Echoes awarded U. the aame a* an the Weekly wife'# Food . manack Almanack page. lie aure ta nrlt* I*. O. Hox 111. Urand C entral Annex, r-r-1 AJ yaar aame and nddren* plainly. New Yark City. School Day Memories of Mother's Cooking and cook another half hour. Keep reading our Sunday paper. He FABRICS 1 By Mrs. Pet«r Msrkuskl, plenty of liquid on meat for had part of It and I ths rest. I PmHa, 111. gravy. Should thicken Itself If said to him "We surely get our dear to our hetrU af® meat waa well floured. money's worth out of our Sun- ARE GETTING the acenea and memories Beas Jack, day paper " He looked at me HOWof our childhood! Piedmont, California. and said, "Yes we do. kid. and SCARCE! We trudged home two miles (Mra. Jack, your Jim Smith recipe especially so on your Almanack You could smell auggeat an egcellenl way of prepar- pags." Your Prnciout Oroitos from school. ing round steak.—Mary Lee Swann.) Protect* mother's Uma bean chowder after Mrs. John Thomas. and Undint Againtt Undnrarm you passed the third door down MONEY’S WORTH Morgantown, West Virginia. "Pnnpiration Rot" With Nonapil and the smell of It put new life fMr* Thoms*, we re very glad you Dear Almanack: p«ge* helpful We hope into our weary legs. -
Shanghai Fried Rice with Salt Pork and Green Pak Choy Xian Rou Cai Fan 咸肉菜饭
Shanghai fried rice with salt pork and green pak choy xian rou cai fan 咸肉菜饭 In a backstreet not far from Nanjing Road in the heart of Shanghai, there’s 4 dried shiitake mushrooms 2 tbsp cooking oil, preferably a small diner that serves one of the most ½ small red onion lard delicious versions of this classic local rice 100g streaky salt pork, 1 tbsp finely chopped dish I’ve tasted. The plump, glossy rice, pancetta or unsmoked fresh ginger studded with salt pork, threaded with the bacon 1 tsp sesame oil bright green of pak choy, is irresistible. 275g green pak choy Salt and ground white Everyone eats it, in the Chinese manner, (3–4 heads) pepper with a bowl of broth to refresh the palate 600g cooked and cooled (a simple stock with sliced spring onion sushi rice (300g when raw) greens will do). This is my version of their recipe, which includes red onion Cover the shiitake mushrooms in boiling water and leave to and shiitake mushrooms. This dish is soak for half an hour. Finely chop the onion. Remove any rind usually made with short-grain white rice from the pork and chop it into dice. Remove the mushroom – Japanese sushi rice is what I use at stalks and dice the caps. Chop the green pak choy a little more home – but it will also taste delicious coarsely than the other ingredients. Break the rice up into small with long-grain Thai fragrant rice. For clumps to make stir-frying easier. the most sizzlingly delicious results, use lard as your cooking oil. -
SC076 1919 Home Preparation of Pork
HOME PREPARATION OF PORK A. M. PATERSON The cost of meat cured on the farm is much less than that purchased from the retailer. An average 200-pound hog should dress 160 pounds. For the past 10 years this 160 pounds of meat could have been produced, slaughtered, and cured on the farm for 35 percent less than it would have cost the farmer at his local market. BUTCHERING Only hogs that are healthy, fat, and gaining in weight should be selected for slaughter. Meat from such animals is more palatable and will keep longer whether fresh or cured. Ani- mals in poor health when slaughtered may be affected with some disease that is injurious when the meat is used as food. Meat from unhealthy animals is also likely to spoil quickly, and may be difficult to keep after curing. The meat from a fat animal is much more palatable than that from a thin animal. If an animal is losing in flesh at the time of slaughter the carcass will contain a larger percent of water and a less palatable meat will be the result. Hogs should be kept off feed for about 15 hours before slaughtering. Such animals will bleed better and the meat will be of better quality. It is also essential that hogs be kept as quiet as possible before butchering and not chased or beaten. Rough treatment will bruise the animal or cause a rise in tem- perature. Bleeding.-Do not shoot or stun a hog before sticking as stunning in any way is liable to retard the bleeding.