Basic & Reference Information

[Honeylioness]

Thanks to SES_Books for posting this for all the NS/CS ladies at the WIR site.

Beef Cuts Chart - Courtesy of the Certified Angus Beef brand

Did you know that beef is divided into sections called primal cuts? From these large areas, the meat cutter makes smaller portions suitable for individual or family-sized packaging. Different cuts of beef require unique cooking methods. A chuck, for example, makes an excellent roast but isn't as pleasing when pan-broiled. With these details in mind, we have prepared the following information for you to use as a guide when selecting and preparing Certified Angus Beef cuts.

Carcass Cuts - American



Chuck
Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

• Blade Roast — an inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. Alternatively, the roast can be cut into a rib-eye steak, with meat above and below the bone excellent for stir-fry dishes
  
• Chuck Steak — a good choice for kabobs if well marinated
  

Rib
Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.

• Rib Roast — known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do. Many butchers will cut a roast to order for you
  
• Rib Steak — also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye
  

Short Loin
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sauteed, pan fried, broiled, pan broiled or grilled.

• Porterhouse Steak — a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip. The tenderloin is often served separately as filet mignon
  
• T-bone Steak — cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried
  
• Tenderloin — often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon
  

Sirloin
"The backbone's connected to the … hipbone"—not a song, but a sirloin. These tender cuts respond well to sauteing, pan-frying, broiling, pan-broiling or grilling.

• Sirloin Steaks — these steaks are available in a variety of boneless and bone-in steaks
  
• Sirloin Tip Roast — excellent when dry roasted or marinated
  

Flank
This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs.

• Flank Steak — this steak has a great flavor, and should be sliced thin against the grain for maximum chewability. Use to make the classic London broil
  

Short Plate
This section is best used for stew meat, where its rich, beefy flavor can be appreciated.

Round
The round consists of lean meat well-suited to long, moist cooking methods.

• Top Round — this is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes
  
• Rump Roast — a very popular cut for pot roast, but can also be roasted at low temperatures
  

Shank/Brisket
Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.

• Foreshank — excellent stew meat
  

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Carcass Cuts - British






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Pork - The Other White Meat


Did you know that archeologists have found evidence that the Chinese were raising pigs for food as far back as 8,000 years ago?

While some people still view pork as a "lesser" protein compared to beef, fish or poultry it is not more "unhealthy" than any other meat product if handled and cooked properly.

A study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were fifteen years ago – on average about 16 percent lower in total fat and 27 percent lower in saturated fat. What’s more, pork tenderloin is now as lean as skinless chicken breast. The study found a 3-ounce serving of pork tenderloin contains only 2.98 grams of fat, whereas a 3-ounce serving of skinless chicken breast contains 3.03 grams of fat. *

Before I get to a listing of pork cuts I wanted to mention a wonderful article I read about some of the myths and truths about pigs written by Kathleen Jenks, Ph.D.. One of the interesting comments in the piece is "...It is said that of all non-human animal flesh, pork tastes most like our own. Perhaps that partially explains why we created a gulf between pigs and humans that clearly differentiates their flesh from ours. Thus, we call them slobs, dirty, fat, stupid -- and nothing like us. This allows us to eat them without guilt..." **

I highly recommend reading her entire piece. but for now - here are the diagrams and cut information:






Pork Shoulder Arm Picnic

Pork shoulder arm picnic contains arm bone, shank bone, and a portion of blade bone. It also contains shoulder muscles interspersed with fat. The shank and part of the lower area are covered with skin. It is usually prepared by roasting.

Pork Shoulder Arm Roast

Pork shoulder arm roast is cut from pork shoulder arm picnic. The shank is removed, leaving the round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. Pork shoulder arm roast is usually prepared by roasting.

Pork Shoulder Arm Steak

Pork shoulder arm steak has the same muscle and bone structure as pork shoulder arm roast, only cut thinner. It contains round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. It is usually prepared by braising or panfrying.

Pork Shoulder Blade (Boston) Roast

Pork shoulder blade (Boston) roast contains the top portion of whole shoulder, the blade bone exposed on two sides, and some intermuscular fat. It is usually prepared by roasting.

Pork Shoulder Blade Steak

Pork shoulder blade steak is cut from pork shoulder blade Boston roast. It contains blade bone and several muscles and is usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork Cubed Steaks

Pork cubed steaks are square or rectangular. The cubed effect is made by a machine that tenderizes the meat mechanically. The steaks may be made from muscles of several primal cuts and are usually prepared by braising, broiling, grilling, or panbroiling.

Pork Cubes for Kabobs

Pork cubes for kabob are boneless, lean, and cut into cubes. They are usually prepared by broiling, grilling, braising, panfrying, or roasting.

Pork Hocks

Pork hocks are cut from picnic shoulder and are similar to pork shank cross cuts. They contain two round shank bones exposed at both ends and are usually prepared by braising or by cooking in liquid.

Pork Loin Blade Roast

Pork loin blade roast contains part of the blade bone, rib bones, and backbone. It also contains large loin eye muscle surrounded by several smaller muscles. It is usually prepared by roasting.

Pork Loin Blade Chops

Pork loin blade chops are cut from the blade end of loin and contain the same muscle and bone structure as pork loin blade roast, including part of the blade bone, rib bones, backbone, large loin eye muscle and several smaller muscles. Pork loin blade chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork Loin Country-Style Ribs

Pork loin country-style ribs are made by splitting the blade end of loin into halves lengthwise. The ribs contain part of the loin eye muscle and either rib bones or backbones. They are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid.

Pork Loin Back Ribs

Pork loin back ribs are cut from the blade and center sections of loin. They contain rib bones, meat between the ribs called finger meat, with a layer of meat covering the ribs that come from the loin eye muscle. Pork loin back ribs are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid.

Pork Loin Center Rib Roast

Pork loin center rib roast is a cut from the center rib area of loin. It contains loin eye muscle and rib bones, and is usually prepared by roasting.

Pork Loin Rib Chops (Center Cut Chops)

Pork loin rib chops, also called center cut chops, contain eye muscle and backbone. Rib bone may also be present, depending on the thickness of the cut. Fat covers the outside edge. These chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork Loin Center Loin Roast

Pork loin center loin roast is a cut from the center of loin. It contains rib eye, tenderloin muscles, rib bones, T-shaped bones, and a thin fat covering. It is usually prepared by roasting.

Pork Loin Top Loin Chops

Pork loin top loin chops contain top loin muscles and backbone running the length of the cut. The tenderloin is removed, and there is an outside covering of fat. These chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork Loin Butterfly Chops

Pork loin butterfly chops are a double chop, about two inches thick, which comes from the boneless loin eye muscle. It is sliced in half to form two sides resembling a butterfly. Butterfly chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork Loin Top Loin Roast Boneless (Double)

Pork loin top loin roast boneless (double) is two boneless loins reversed and tied together with the fat side facing out. It is used to make boneless roast and is usually prepared by roasting.

Pork Loin Chops

Pork loin chops are cut from the sirloin end of loin. The eye muscle and tenderloin is divided by a T-shaped bone. The chops also contain backbone and are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork Loin Sirloin Roast

Pork loin sirloin roast contains hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones. It is usually prepared by roasting.

Pork Loin Sirloin Chops

Pork loin sirloin chops are cut from the sirloin end of loin. They have the same muscle and bone structure as pork loin sirloin roast, containing hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones. Pork loin sirloin chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork Loin Sirloin Cutlets

Pork loin sirloin cutlets are boneless slices cut from the sirloin end of loin after the tenderloin, hip bone, and backbone are removed. They are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork Loin Tenderloin Whole

Pork loin tenderloin whole is a boneless cut taken from the inside of loin. The largest end is round and gradually tapers to the thin flat end. Very tender, it is usually prepared by roasting, baking, braising, broiling, or grilling.

Pork Spareribs

Pork spareribs are cut from the side. They contain long rib bones with a thin covering of meat on the outside and between the ribs. They may also contain rib cartilage. Pork spareribs are usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid.

Fresh Side Pork

Fresh side pork is the same cut as slab bacon but it is fresh. It is taken from the section of side that remains after the loin and spareribs are removed. The layered lean from fat is generally used as a seasoning. Fresh side pork is usually prepared by cooking in liquid.

Pork Leg (Fresh Ham) Whole

Pork leg (fresh ham) whole is a bone-in hind leg, usually covered with skin and fat about halfway up the leg. It is usually prepared by roasting.

Pork Leg (Fresh Ham) Shank Portion

Pork leg (fresh ham) shank portion is the lower portion of the leg. It contains shank bone and part of the femur bone. Skin covers the shank and a small portion of the outside muscle. It is usually prepared by roasting or by cooking in liquid.

Ground Pork

Ground pork is unseasoned and ground from wholesale cuts that are generally in limited demand. It is also made from lean trimmings and sold in bulk form. Ground pork is usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking.

Smoked Pork Shoulder Picnic Whole

Smoked pork shoulder picnic whole has the same muscle and bone structure as fresh pork shoulder arm picnic. In addition, it is cured and smoked. It contains arm bone, shank bone, and a portion of blade bone with shoulder muscles interspersed with fat. The shank and a part of the lower area are covered with skin. It is usually prepared by roasting, baking, or by cooking in liquid.

Smoked Pork Shoulder Roll

Smoked pork shoulder roll is the cured and smoked meaty boneless eye of pork shoulder blade Boston roast. It is usually prepared by roasting, baking, or by cooking in liquid.

Smoked Pork Hocks

Smoked pork hocks contain two round shank bones exposed at both ends. They are oval-shaped, two to three inches thick, cured, and smoked. They are usually prepared by braising or by cooking in liquid.

Smoked Pork Loin Canadian-Style Bacon

Smoked pork loin Canadian-style bacon is made from boneless loin, a single elongated muscle with little fat. Cured and smoked, it is usually prepared by roasting, baking (if sliced), broiling, grilling, panbroiling, or panfrying.

Smoked Pork Loin Rib Chops

Smoked pork loin rib chops have the same muscle and bone structure as fresh pork loin rib chops, but they are also cured and smoked. They contain loin eye muscle and backbone. The rib bone may also be present. They are usually prepared by roasting, baking, broiling, grilling, panbroiling, or panfrying.

Smoked Pork Loin Chops

Smoked pork loin chops have the same muscle and bone structure as fresh pork loin chops, but they are also cured and smoked. They are cut from the sirloin end of loin and contain eye muscle and tenderloin divided by a T-shaped backbone. They are usually prepared by roasting, baking, broiling, grilling, panbroiling, or panfrying.

Smoked Ham Whole

Smoked ham whole has the same muscle and bone structure as pork leg (fresh ham) whole, but it is also cured and smoked. It contains the bone-in hind leg. It is usually prepared by roasting or baking.

Smoked Ham Shank Portion

Smoked ham shank portion has the same muscle and bone structure as pork leg (fresh ham) shank portion, but it is also cured and smoked. The lower potion of the leg, it contains shank bone and part of the femur bone. It is usually prepared by roasting or baking.

Smoked Ham Rump Portion

Smoked ham rump portion is a portion of cured and smoked ham that contains the aitchbone and part of the leg bone. A thin layer of fat covers the outer surface. It is usually prepared by roasting or baking.

Smoked Ham Center Slice

Smoked ham center slice is cut from the center portion of cured, smoked ham. It contains top, bottom, tip muscles, and round bone. It is usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking.

Slab Bacon

Slab bacon is cured and smoked side. It contains steaks of lean and fat on one side. The other side may be covered with skin. Slab bacon is usually prepared by broiling (if sliced), panbroiling, panfrying, roasting, or baking.

Sliced Bacon

Sliced bacon is sliced from slab bacon. It may be shingled with the outer skin removed. It is usually prepared by broiling, panbroiling, panfrying, roasting, or baking.

Sausage Links

Sausage links are made from ground, fresh meat and with seasonings such as salt, pepper, and sage. These are stuffed into casings and shaped into links. Sausage links are usually prepared by braising, panfrying, roasting, or baking.

*National Pork Board = theotherwhitemeat.com

**www.mythinglinks.org/ct~animals~PigsHistory.html

[Honeylioness]

Good Cooking's Cooking Measure Converter and Equivalents

www.goodcooking.com/conversions/liq_dry.htm

Equivalents from US Standard to Metric

www.exploratorium.edu/cooking/convert/measurements.html

Liquid Measure Conversions

southernfood.about.com/library/info/bldrymeasure.htm


Measuring Up

These commonly used equivalent measures will simplify your recipe preparation.

• General

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart

• Butter

1/2 ounce (1/8 stick) = 1 tablespoon
1 ounce (1/4 stick) = 2 tablespoons
2 ounces (1/2 stick) = 4 tablespoons
4 ounces (1 stick) = 1/2 cup
16 ounces (4 sticks) = 2 cups

• Chocolate

12-ounce morsels = 1 cup melted chocolate
12-ounce morsels = 2 cups whole morsels

• Cream

1 cup heavy cream = 2 cups whipped cream

• Eggs

8-10 whites, large = 1 cup egg whites
12-14 yolks, large = 1 cup egg yolks

• Flour

1 pound = 4 cups

• Fruit

1 medium lemon = 3 tablespoons juice + 1 tablespoon grated rind
1 medium orange = 1/3 to 1/2 cup juice + 2 tablespoons grated rind
1 pound apples = 3 medium whole or 3 cups sliced
1 pound bananas = 3 medium whole or 1 1/2 cups mashed

• Nutmeats

4 1/2 ounces nuts, chopped = 1 cup

• Popcorn

1/4 cup kernels = 8 cups popped

• Sugar

1 pound brown sugar = 2 1/4 cups
1 pound confectioners' = 4 1/2 cups sifted

[Honeylioness]

Substitutions

Ingredient Substitutions {HE-198, (Reviewed and Reprinted) July 1999 Julie Garden-Robinson, Food and Nutrition Specialist}

Have you ever been all set to prepare a food and suddenly discovered you were missing a certain ingredient? Sometimes it is inconvenient to go to the store to purchase the necessary ingredient. It may be more convenient to try a substitute from supplies available in your kitchen.

The following chart gives substitutes that may be used to achieve a product that is similar to the original. There are, however, a number of factors to consider when substituting ingredients. Each ingredient in a recipe has a specific function. Substitution of one ingredient for another may alter the taste, color, moisture content or texture of the product. For this reason, it is suggested that ingredient substitution be used in unexpected situations only.

If you don't have the food listed in the "ingredient" column, try one of the alternatives listed in the "substitutes" column.

Ingredient	Amount	Substitution
Allspice	1 tsp	1/2 tsp cinnamon & ½ tsp ground cloves
Apple pie spice	1 tsp	1/2 tsp cinnamon, ¼ tsp nutmeg & 1/8 tsp cardamom
Arrowroot starch	1 tsp	1 Tbsp flour OR 1 ½ tsp cornstarch
Baking powder	1 tsp	1/4 tsp baking soda plus 5/8 tsp cream of tartar OR ¼ tsp baking soda plus ½ C sour milk or buttermilk or yogurt (decrease liquid called for in recipe by 1/2 cup) OR ¼ tsp baking soda plus ½ Tbsp vinegar or lemon juice used with sweet milk to make 1/2 cup OR ¼ tsp baking soda plus ¼ - ½ C molasses (decrease liquid in recipe by 1-2 Tbsp OR 1/3 tsp baking soda plus ½ tsp cream of tartar
Bay Leaf	1 whole	1/4 tsp cracked bay leaves
Beau Monde seasoning	1 tsp	1 tsp seasoning salt OR ½ tsp table salt plus dash of garlic, onion and celery salts or powders
Beef Stock Base - instant	2 tsps	1 beef bouillon cube
Bread crumbs, dry	1/3 cup	1 slice bread
bread crumbs, soft	3/4 cup	1 slice bread
Broth, beef or chicken	1 cup	1 bouillon cube dissolved in 1 C boiling water OR 1 tsp powdered broth base in 1C boiling water
Butter	1 cup	7/8-1 C hydrogenated fat plus ½ tsp salt OR 7/8 C oil plus ½ tsp salt OR 7/8 C lard plus ½ tsp salt OR 1 C margarine OR 7/8 C oil
Catsup	1 cup	1 C tomato sauce, ½ C sugar & 2 Tbsp vinegar
chili sauce	1 cup	1 C tomato sauce, ¼ C brown sugar, 2 Tbsp vinegar, ¼ tsp cinnamon, dash of ground cloves, dash of allspice
Chives	2 tsps	2 tsps finely chopped green onion tops
Chocolate chips, semisweet	1 ounce	1 ounce sweet cooking chocolate
Chocolate, semisweet	1-2/3 ounces	1 ounce unsweetened chocolate plus 4 tsps sugar
Chocolate, semisweet melted	6 oz pkg	2 squares unsweetened chocolate plus 2 Tbsp shortiening & ½ C sugar
Chocolate, unsweetened	1 oz / 1 square	3 Tbsp cocoa plus 1 Tbsp butter OR 3 Tbsp carob powder plus 2 Tbsp water
Cocoa	1/4 C or 4 Tbsp	1 oz chocolate & decrease fat in recipe by ½ Tbsp
coconut, dry grated	1 Tbsp	1 ½ Tbsp fresh grated
Coconut cream	1 cup	1 cup cream
Coconut Milk	1 cup	1 cup milk
Corn syrup	1 cup	1 C sugar plus ¼ C liquid used in recipe OR 1 C honey
Cornstarch	1 Tbsp	2 Tbsp all-purpose flout OR 1-6 tsps quick cooking tapioca
Cracker crumbs	3/4 cup	1 C bread crumbs
Cream cheese	*	Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth
Cream, half-n-half	1 cup	7/8 C whole milk plus ½ Tbsp butter OR 3 Tbsp oil plus milk to equal 1 cup OR 1 C evaporated milk
Cream, heavy	1 cup	3/4 cup milk plus 1/3 cup butter OR 2/3 cup buttermilk plus 1/3 cup oil OR Evaporated skim milk or equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)
Cream, light	1 cup	1 cup undiluted evaporated milk OR 14 Tbsp milk plus 3 Tbsp butter
Cream, sour	1 cup	3 Tbsp butter plus 7/8 C sour milk OR 7/8 C buttermilk plus 3 Tbsp butter
Cream, whipped	*	Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tsp lemon juice. Whip until stiff. OR Beat until stiff: 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Add 1/2 cup sugar, slowly, while beating. Then add 2 Tbsp lemon juice and beat until mixed well.
Cream, whipping	1 cup	2 Tbsp lemon juice, 2 Tbsp sugar, 1 C evaporated milk OR 3/4 C milk plus 1/3 C butter (for cooking only)
Cream of Tartar	1/2 tsp	1 ½ tsp lemon juice or vinegar
Dill plant, fresh or dried	3 heads	r1 Tbsp dill seed
Egg, 1 whole	3 Tbsp	3 Tbsp slightly beaten egg OR 3 Tbsp plus 1 tsp frozen egg, thawed OR 2 1/2 Tbsp sifted dry whole egg powder plus 2 1/2 Tbsp lukewarm water OR 1/4 cup egg substitute OR 1 egg white and 2 teaspoons oil OR 2 egg whites OR 2 yolks plus 1 Tbsp water (in cookies) OR 2 yolks (in custards, cream fillings and similar mixtures)
Egg white	1 white	2 Tbsp frozen egg white, thawed OR 2 tsp sifted dry egg white powder plus 2 Tbsp lukewarm water
Egg yolk	1 yolk	2 Tbsp sifted dry egg yolk powder plus 2 tsp water OR 1 1/3 Tbsp frozen egg yolk thawed
Extracts	1 tsp OR ¼ tsp	1/4 tsp oil of similar flavor OR 2 drops oil of similar flavor
Flour, all-purpose (for thickening)	1 Tbsp	1/2 Tbsp of starch (corn, potato, rice or arrowroot) OR 1 Tbsp granular tapioca OR 2-3 tsps quick-cooking tapioca OR 1 Tbsp waxy rice flour OR 1 Tbsp waxy corn flour OR 2 Tbsp browned flour OR 1 1/2 tbsp whole wheat flour OR 1/2 Tbsp whole wheat flour plus 1/2 Tbsp all-purpose flour
Flour, all purpose	1 C sifted	The following flours require more leavening than wheat flour, so add 2 1/2 tsps baking powder per cup of flour. An even lighter product results when buttermilk plus 1/2 tsp baking soda is substituted for each cup of milk in the recipe:
*	*	1 1/4 cups rye flour - 3/4 cup rice flour - 1 1/2 cups oat flour 1 cup corn flour - 3/4 cup coarse cornmeal - 1 cup fine cornmeal 5/8 cup potato starch flour - 1-1/8 cups cake flour - 1 1/2 cups bread crumbs 1 cup rolled oats - 1 1/2 cups barley flour 1 cup unsifted all-purpose flour minus 2 Tbsps 1/3 cup cornmeal or soybean flour plus 2/3 cup all-purpose flour 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour plus 1/2 cup all-purpose flour Substitute whole wheat flour for ¼ to 1/2 of white flour called for in a recipe 1/4 cup soybean flour plus 3/4 cup all-purpose flour 1/3 cup wheat germ plus 2/3 cup all-purpose flour
Flour, cake	1 C sifted	1 C minus 2 Tbsps sifted all-purpose flour
Flour, self-rising	1 cup	1 C minus 2 tsps all purpose flour plus 1 ½ tsps baking powder and 1 tsp salt
Garlic	1 clove	1/8 tsp garlic poweder OR ¼ tsp instant minced garlic
Herbs, dried	1 tsp	1 Tbsp fresh, finely cut
Herbs, fresh	1 Tbsp	1 tsp dried herbs OR ½ tsp ground herbs
Honey	1 cup	1 ¼ C sugar plus ¼ C liquid called for in recipe
Lemon juice	1 tsp	1/2 tsp vinegar OR 2-3 Tbsps lemon juice and 1-2 tsps rind
Macaroni (4 C cooked)	2 C uncooked	2 c spaghetti uncooked OR 4 C noodles uncooked
Maple sugar	1/2 cup	1 C Maple syrup
Mayonnaise (salads & dressings)	1 cup	1/2 C yogurt plus ½ C mayo or salad dressing OR 1 C salad dressing OR 1 C sour cream OR 1 C yogurt OR 1 C cottage cheese pureed
Milk, buttermilk	1 cup	1 C plain yogurt
Milk, buttermilk or sour	1 cup	1 C minus 1 Tbsp sweet milk plus 1 Tbsp lemon juice or vinegar (allow to stand 5 to 10 minutes) OR 1 Cup sweet milk and 1 3/4 tsps cream of tartar
Milk, evaporated	1 can (12 oz)	Whip until smooth 1 C nonfat dry milk and 1 ¾ C warm water
Milk, sweetened condensed	1 can (1-1/3 C)	Heat the following ingredients until sugar and butter are dissolved: 1/3 C and 2 Tbsps evaporated milk, 1 C sugar, 3 Tbsps butter
*	1cup	Heat the following ingredients until sugar and butter are dissolved: 1/3 C evaporated milk, 3/4 C sugar, 2 Tbsps butter OR Add 1 C plus 2 Tbsp dry milk powder to ½ C warm water. Miwx well, Add ¾ C sugar and stir until smooth
Milk, whole	1cup	1 cup reconstituted nonfat dry milk plus 2 1/2 tsps butter OR ½ cup evaporated milk plus ½ cup water OR 1 cup buttermilk plus 1/2 tsp baking soda (for use in baking, decrease baking powder by 2 tsps) OR 4 Tbsps whole dry milk plus 1 cup water OR 1 cup fruit juice or 1 cup potato water (in baking) OR ¼ cup nonfat dry milk, 7/8 cup water and 2 tsps butter OR 1 C water plus ½ tsps butter (in baking)
Molasses	1 cup	3/4 cup sugar plus 2 tsps baking powder (increase liquid called for in recipe by 5 Tbsps and decrease baking soda by 1/2 tsp) OR 3/4 cup sugar plus 1 1/4 tsps cream of tartar (increase liquid called for in recipe by 5 Tbsps)
Mushrooms	1 lb fresh	3 oz dried mushrooms OR 6-8 oz can
Mustard, dry	1 tsp	1 Tbsp prepared mustard OR ½ tsp mustard seeds
Onion	1 small	1/4 C chopped fresh OR 1 1/3 tsp onion salt OR 1-2 Tbsp minced onion OR 1 tsp onion powder
Pumpkin pie spice	1 tsp	1/2 tsp cinnamon, ¼ tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg
Rum	1/4 cup	1 Tbsp run extract plus 3 Tbsp add’l liquid called for in recipe
Shortening, melted	1 cup	1 C cooking oil
Shortening (used in baking)	1 cup	1 C minus 2 Tbsp lard OR 1-1/8 C butter (decrease salt in recipe by ½ tsp)
Sour cream	1 cup	7/8 C sour milk or buttermilk plus 1/3 C butter OR Blend until smooth: 1/3 C buttermilk, 1 Tbsp lemon juice 1 C cottage cheese OR 1-1/8 C non-fat dry milk powder, 1/2 C warm water, and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours) OR 1 C evaporated milk at 70F plus 1 Tbsp vinegar (allow to stand until it clabbers) OR 1 C plain yogurt (in cooking add a Tbsp of cornstarch to each cup to prevent separating) OR 3/4 C milk, 3/4 tsp lemon juice and 1/3 C butter or margarine OR 3/4 C buttermilk plus ¼ C oil OR 1 C cottage cheese and 2 or 3 tsps of lemon juice, pureed in blender
Sugar, brown	1 cup, firmly packed	1 C granular sugar OR 1 C sugar plus ¼ C molasses
Sugar, powdered or confectioners’	1 cup	3/4 C granulated sugar
Sugar, white	1 tsp	1/2 – ¾ tsp honey or molasses
*	1 cup	2 C corn syrup (reduce liquid called for in recipe by 1/4 cup. Never replace more than 1/2 of sugar called for in recipe with corn syrup.) OR 1 cup brown sugar, firmly packed OR 1 3/4 cups confectioners' sugar (for uses other than baking) OR 1 cup molasses plus 1/2 tsp soda (omit baking powder or use very little. Substitute molasses for no more than half the sugar. Reduce liquid in recipe by 1/4 cup per cup of molasses.) OR 3/4 cup maple syrup (Reduce liquid called for in recipe by 3 Tbsps.) OR 1 cup honey (decrease liquid called for in recipe by 1/4 cup. In baked goods, add 1/2 tsp of baking soda for each cup of honey substituted and lower baking temperature 25 degrees. In cookie recipes using eggs and no additional liquid, increase the flour by about 2 Tbsps per cup of honey. Chill before shaping and baking. Half of the sugar in cakes, can be replaced with honey. Two-thirds of the sugar can be replaced in fruit bars, but replace no more than a third of the sugar in ginger snaps with honey. When making cakes or cookies, first mix honey with the fat or the liquid, then mix with other ingredients. If this is not done, a soggy layer may form on top of the baked product.)
Tomato juice	1 cup	1/2 C tomato sauce plus ½ C water
Tomato sauce	15 oz can	6 oz can of tomato paste plus 1 C water

[/tr] [tr]
[td]Vanilla extract[/td]
[td]1 tsp[/td]
[td]1 inch vanilla bean split and simmered in liquid of recipe[/td]
[/tr] [tr]
[td]Wine[/td]
[td]1 cup[/td]
[td]13 Tbsp water, 3 Tbsp lemon juice & 1 Tbsp sugar[/td]
[/tr] [tr]
[td]Worcestershire sauce[/td]
[td]1 tsp[/td]
[td]1 tsp bottled steak sauce[/td]
[/tr] [tr]
[td]Yeast, active dry[/td]
[td]1 Tbsp[/td]
[td]1 cake (6/10 oz), compressed (2/3 oz)
OR 1 pkg (1/4 oz) active dry yeast[/td]
[/tr] [tr]
[td]Yogurt, plain[/td]
[td]1 cup[/td]
[td]1 C buttermilk
OR 1 C cottage cheese blended until smooth
OR 1 C sour cream[/td]
[/tr][/table]

[Honeylioness]

Storage - Frozen


The USDA's site with a simple set of guidelines for storing frozen foods:

www.fsis.usda.gov/FactSheets/Focus_On_Freezing/index.asp



Another good reference site: www.healthgoods.com/Education/nutrition_information/Food_Safety_and_Storage/food_storage_guidelines.htm

[Honeylioness]

Storage - Fresh


The USDA's site with a simple set of guidelines for storing foods:

www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB?navtype=SU&navid=FOOD_NUTRITION


And their information on preserving foods:
www.uga.edu/nchfp/publications/publications_usda.html




Storage - Refrigerator


shine.yahoo.com/channel/food/how-long-can-you-refrigerate-or-freeze-food-1753460/

[Honeylioness]

Chefs reveal some of the shortcuts

cheftostars - 07/26/09 05:19 PM

Kitchen shortcuts I admit I use a few of these ideas; some hints were new to me. I like frozen peas better than the fresh ones.

www.delish.com/cooking-shows/food-tv/chef-kitchen-shortcuts?GT1=34133



NancyinFL - 07/27/09 12:44 PM

Chef, I was wondering...when you don't make your own stock, what do you like to use? I try to keep some around for soups, sauces, gravies, etc., but what if I've used it all? I hate those powders and little cubes! Some of the canned stuff is not bad, but how do you make it taste less canned?


Mich1 - 07/27/09 01:12 PM

I've used most of these ideas. The only thing I haven't tried is the dried potatoes as a crust, but have been meaning to. I make stock and keep it in the freezer, but I do keep stock in the pantry for when I've gone through my freezer stash. Most times, I tend to make it in the winter. One suggestion that I can make is to extend stock with a paste. I get Tone's at Sam's and rather than using all canned/boxed stock (which is more expensive), I'll split it with the paste. However, since it is saltier than the canned, I tend to buy the low salt stock and not add any additional when I'm extending my canned stock. This worked well the last time I made risotto, when I didn't have enough chicken stock.

Again, be careful of the salt content though....·


cheftostars - 07/27/09 10:22 PM

We have low blood pressure so salt is not a health issue, but I do not like an overly salted broth. For stock, I use canned if I do not have time to make it fresh. I use a blend of low-salt and salted stock, either Swanson, College Inn or the store's organic brand. The low-salt alone makes a tasteless base for onion soup! My onion soup has a cup of vermouth and a shot of good cognac that is added toward the end of the cooking process. The bases and the cubes are too salty, and a lot of the bases add MSG.

To cut the canny test: Add the trio of chopped carrots, minced celery and onion (It is called a mirepoix.) to the canned stock. A bouquet of fresh herbs helps, too. If you string tie the bundle of herbs in cheesecloth, you have the flavor and don't have to strain the herbs. Herbs are easy to grow in ceramic pots in the garden or on the patio. I do not have space for a vegetable garden so the potted variety works for me. Home grown herbs are fresher and much less expensive. One package of seeds will yield plenty of fresh herbs. I refuse to pay $3-4 dollar for a small bunch of nearly dead herbs. I use them fresh during the summer season, and I dry the herbs at the end of the season. I cut the stems and let them dry naturally. Place a single layer of the stems on paper towels onto a flat surface; I use a table in the garage. When the leaves dry, it is easy to strip them from the stem. Store in an air-tight jar or sealed plastic container.

[Honeylioness]

How to Convert Bake Times for a Muffin Pan


By learning how to convert bake times for a muffin pan, you can turn any cake recipe into bite-sized treats. Cooks use muffin pans, also known as muffin tins, to create both muffins and cupcakes. Lola Akinmade explains the popularity of cupcakes in particular by writing for Forbes Traveler: "Vividly decorated, self-contained pockets of sugary goodness, cupcakes are one of the few items that can make even the grumpiest adult feel like a kid again." You can cheer up family members and friends, no matter what their favorite flavors are, once you know how to convert baking times.
Difficulty: Moderately Easy

Instructions

Step 1: Reduce the bake time listed in your cake recipe to the correct amount of time based on the particular size of your muffin pan. You don't need an elaborate mathematical formula to convert bake times for a muffin pan. Instead of starting with the time listed in your recipe, use your pan size as a handy guide.

Step 2: Bake muffins or cupcakes in mini muffin pans for eight to 10 minutes. Place one heaping tablespoon of batter in the pan for each muffin. This size of a pan yields about five dozen muffins or cupcakes.

Step 3: Bake muffins or cupcakes in standard-sized pans for 18 to 20 minutes. Place one-fourth to one-third of a cup of batter in the pan for each muffin. This size of a pan usually yields two dozen muffins or cupcakes.

Step 4: Bake muffins or cupcakes in jumbo-sized pans for 20 to 24 minutes. Place one-half to two-thirds of a cup of batter in the pan for each muffin. This size of a pan yields one dozen muffins or cupcakes.

Tips & Warnings

* Two 8- or 9-inch pans of cake batter typically require 30 to 35 minutes in the oven, so you'll reduce this time by at least 10 minutes for standard-sized muffin pans. A sheet cake generally takes 45 to 50 minutes to bake, so you'll reduce this time by at least 25 minutes for standard-sized muffin pans. Bundt cakes generally need to bake for 55 to 60 minutes, so you'll reduce that cooking time by at least 35 minutes for standard-sized muffin pans.

* Test your muffins or cupcakes to be sure they are done by inserting a toothpick in the center of one. If it comes out clean or with just a few crumbs, your treat is ready to eat. If you aren't using cupcake liners, you can also look to be sure that the edges start to come away from the sides of the pan.

[Honeylioness]

I often hear people ask about the difference between baking soda and powder, the article below I think sums it up well and also gives you some information about how each of these ingredients work.

***********************************

What Is the Difference Between Baking Soda & Baking Powder?

By Anne Marie Helmenstine, Ph.D.




Question: What Is the Difference Between Baking Soda & Baking Powder?

Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

Baking Soda

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking Powder

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

How Are Recipes Determined?

Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

Substituting in Recipes

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.


***************************************


From another source:


Baking soda and baking powder have some similarities, but differences can cause one to make a cake rise, while the other allows the cake to fall flat of expectations. Both baking soda and baking powder contain sodium bicarbonate. Baking powder, however, contains both sodium bicarbonate and cream of tartar. This means differences in both taste and results.

Sodium bicarbonate tends to produce carbon dioxide (CO2), when mixed with an acidic substance. This accounts for dough or batter bubbling when sodium bicarbonate in baking soda is added to ingredients like sugar, milk, or shortening. However, baking soda alone tends to become unstable at higher temperatures. So for example, one might see baking soda in recipes for pancakes, or cookies, because these food items don’t require long baking times.

Recipes that generally don’t take baking soda, but instead require baking powder generally have longer baking times. This is because the cream of tartar in baking powder acts as a second leavening agent, and takes over when the baking soda, or sodium bicarbonate, is rendered inactive by long exposure to heat.

Thus one often sees baking powder required in recipes like muffins, cakes, and non-yeast breads. It is also popular in recipes like biscuits, which have to cook at a high heat.

It is possible to substitute baking powder for baking soda, though one may need to add a larger amount of powder to get the same results. However the reverse is not true. Substituting baking soda for baking powder will not work in recipes that require high heats or long cooking times. As well, baking soda has a somewhat bitter taste, which can be hard to mask.

If one is in a bind and the store is closed, baking soda mixed with cream of tartar is essentially “do it yourself” baking powder. Mix two parts of cream of tartar to one part of baking soda to make baking powder. This will also dull the taste of the baking soda, so that it won’t give off a bitter taste.

[Honeylioness]

What You Didn't Know About Bananas

A professor at CCNY for a physiological psych class told his class about bananas. He said the expression 'going bananas' is from the effects of bananas on the brain. Read on:

Never, put your banana in the refrigerator!!!

This is interesting. After reading this, you'll never look at a banana in the same way again.

Bananas contain three natural sugars -- sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's; leading athletes.

But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills -- eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the produc tion of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

Brain Power: 200 students at a Twickenham (Middlesex) school (England) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and
re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pr essure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a 'cooling' fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking &Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around; so, maybe it's time to change that well-known phrase so that we say, 'A banana a day keeps the doctor away!'



PS: Bananas must be the reason monkeys are so happy all the time! I will add one here; want a quick shine on our shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth. Amazing fruit !!!

[Honeylioness]

POULTRY INFORMATION


Chicken:

History & Definitions

The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these:

* Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
* Rock Cornish Game Hen - a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.
* Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.
* Capon - Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.
* Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best used in moist cooking such as stewing.
* Cock or rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.



How to Handle Chicken Safely

* Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.

At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.

Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Proper wrapping prevents "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.

* Ready-Prepared Chicken: When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.


Safe Defrosting

FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.



Safe Cooking

FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

Type of Chicken	Weight	Roasting 350o F	Simmering	Grilling
Whole Broiler fryer +	3 to 4 lbs.	1 ¼ - 1 ½ hours	60 to 75 min	60 to 75 min*
Whole Roasting Hen +	5 to 7 lbs.	2 - 2 ¼ hours	1 ¾ to 2 hours	18-25 min/lb*
Whole Capon+	4 to 8 lbs.	2 to 3 hours	Not suitable	15-20 min/lb*
Whole Cornish hens +	18-24 ounces	50 to 60 min	35 to 40 min	45 to 55 min*
Breast halves, bone-in	6 to 8 ounces	30 to 40 min	35 to 45 minutes	10-15 min/side
Breast half, boneless	4 ounces	20 to 30 min	35 to 45 minutes	10-15 min/side
Legs or thighs	8 or 4 ounces	40 to 50 min	40 to 50 minutes	10-15 min/side
Drumsticks	4 ounces	35 to 45 min	40 to 50 minutes	8-12 min/side
Wings or wingettes	2 to 3ounces	30 to 40 min	35 to 45 minutes	8 - 12 min/side

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.










How to on cutting up a chicken:

www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/cut-up-a-chicken.aspx

[Honeylioness]

Cooking Definitions Tips

Baste

Baste means to put drippings, butter or marinade over food while cooking. Usually meats or vegetables. This can be done with a spoon, basting brush, suction squirter.

Buttermilk

Substitute for 1 cup buttermilk: 1 cup plain yogurt OR 1 cup whole milk mixed with 1 tablespoon lemon juice.

Roll Out

Roll out means to flatten and spread with a rolling pin. You usually hear this word with pie crusts, cookies, or dough.

Simmer

To simmer means to cook in liquid almost to boiling, but not hot enough to bubble.

Beat

Beat means to mix vigorously with a spoon, fork, or beater.

Flour for Oatmeal?

Many times you can use 1 1/2 cups of rolled oats to replace 1 cup of all-purpose flour.

Saute

To saute food, quickly cook in a small amount of oil over direct heat. Good cookware is essential to successful sauteeing.

Scald

To scald is to heat a liquid, usually milk, to just below the boiling point.

Flour Pans

When a recipe says to flour pans, dust greased pans with flour until well coated. Shake out the extra flour.

Bake

Bake means to cook in an oven.

Dice

To dice means to cut into small pieces, (1/4 inch or less.)

Pare

Paring means to cut off the outer skin. (Like from potatoes or apples.)

Baking Dish

A baking dish is a heat-resistant dish with low sides. It can be glass or metal.

Dredge

To dredge means to dust or cover a food with a dry ingredient such as flour or bread crumbs before cooking.

Marinate

Marinate is let food soak in a prepared liquid to add flavor and tenderize. ie: soy sauce, olive oil, etc...

Steep

To Steep food is to let the food soak in hot liquid to absorb flavor.

Whip

To whip means to beat with a mixer to add air.

Poach

Poaching is when you cook a food such as fish, poultry, or eggs in simmering liquid.

Blend

Blend means to mix thoroughly until smooth.

Shred

Shred is defined as to cut into very thin strips.

Carmelize

To carmelize sugar, heat sugar over low heat until it melts and develops a flavorful, golden-brown color.

Knead

Cooking tips: Kneading is to work dough with your hands. Fold the dough back towards you, press forward with the palms of your hands, turn the dough. Repeat for as long as the recipe says.

Fresh Lemon Juice

When a recipe calls for lemon juice, 1 medium lemon makes for about 2-3 tablespoons of juice.

Fold

Cooking tips: To fold means to mix gently, bringing spatula or other cooking utensil down through the mixture, across the bottom, and then back up over the top, until blended. You can also you an electric mixer on the lowest speed.

Julienne

To julienne means to cut into strips or match-like sticks.

Puree'

Puree' is to grind or mash food until it forms a smooth, thick mixture.

Toss

To toss means to mix lightly. You hear this term usually when making salads.

Cut In

Cut in is a cooking terms usually used in making pie crusts or pastry. Its definition is to mix butter or shortening, into dry mixture by chopping it in with a knife or a pastry type blender

Boil

Boil is defined as heating liquid until bubbles break on the surface of the liquid. The right cookware is very important when boiling or cooking.

Grate

Grating is defined as to reduce to fragments, shreds, or powder by rubbing against an abrasive surface. In most cases this means taking the ingredient and using a cooking utensil, such as a grater, to shred the ingredient.

Dutch Oven

A dutch oven is a deep cooking utensil with a tight fitting cover.

Drain

Drain is defined as to pour off the liquid. It's easiest pouring the contents into a strainer but there are other cooking utensils that work well for this.

Moist heat

Moist heat means gently simmering, not boiling, which keeps meat from shrinking and keeps it moist and juicy. Its important to use good cookware for this task!

Sear

Cooking tips: Searing is to cook food over high heat to brown quickly and seal in juices. Heat is then reduced for the remainder of cooking time. Good cookware is essential to successful searing.

Mix

To mix means to combine ingredients evenly with spoon or mixer.

Sift

Sifting means to put your dry ingredient through a flour sifter or fine sieve.

Too Much Salt

This is a question I receive frequently...

If you use too much salt in a soup recipe, what can you do to "de-salt" it? It seems to me that I read once that adding a raw potato or a piece of raw apple would do that. Any suggestions?

Yes, if you add a raw potato to the broth and then simmer until the potato is cooked, it will take some of the salt out...mainly because it is absorbing some of the broth as well. You can also add more unsalted broth or liquid to your soup, or if it is really oversalted, you might want to double the recipe...you can always freeze the extra soup for a later date.

[Honeylioness]

Ben’s Secret to Stock


Homemade stocks make ALL the difference in recipes, particularly in soups, sauces, and gravies. But who’s got room in their freezer for gallons and gallons of homemade stock? Lots of TV chefs will tell you to reduce the stock a bit and then freeze it in ice cube trays, but then you have to maintain a separate set of ice cube trays, and then you’ve STILL got big ziploc bags of frozen stocksicles in your freezer, and when you add them to a sauce, it brings the temp of the sauce down, which means longer cooking times.

Ben to the rescue! But before I give away my big homemade stock storage secret, we should chat a little bit about stock.

ANY time you have bones of any kind, or shells from shellfish, toss them in a plastic grocery bag into your freezer. Yes…this takes up a bit of space. But as soon as you have a couple of chicken carcasses or a few pounds of beef or pork bones, or a few bags of shrimp/crawfish/lobster shells or fish skeletons, you’ve got enough to make a LOT of stock and they can go right into the pot.

I roast whole chickens a lot, typically at least once a week. But even if you don’t go to that work, you certainly pick up rotisserie chickens at the grocery store deli every once in awhile, right? How about fried chicken? All those bones can go into the freezer when you’re done eating the meat. I’ve found that 2 chicken carcasses, or 12-16 fried chicken bones will make a couple gallons of really great stock.

If you’ve got a pressure cooker, making stock is a breeze, and your stock turns out MUCH richer and fuller flavored than stock made in a traditional pot. 20 minutes in the pressure cooker for chicken stock, an hour for beef/lamb/pork (roast the bones first at 400F for an hour, tossed in canola oil) or smoked ham hock stock. If you want, toss in an onion quartered (you don’t even have to peel it) and a handful of garlic cloves (you don’t even have to peel them), a whole unpeeled carrot or two, and a few stalks of celery broken in half. Or really whatever you’ve got. Just bones is okay, too. All the stuff in the stock is going in the trash anyway, so don’t worry about peeling and cutting everything, just toss it all in there. Add a Tablespoon of vinegar or lemon juice to help extract calcium and collagen from the bones and connective tissues, ensuring a mouth-coating, rich stock. If you don’t have a pressure cooker, use a large stock pot, cover it, and simmer very gently for 1 hour for chicken stock, or 3 hours for beef/lamb/pork or smoked ham hock stock. For shellfish or fish stock, avoid the pressure cooker. Toast shellfish shells in canola oil, add water and any aromatics, and bring just to a bare simmer for 30 minutes, then strain.

Pour the stock through a colander to strain out the solids, and discard or compost them. Then return the stock to the pot and bring to a boil on high.

Then just leave it there boiling away. You’re aiming to reduce it to almost nothing, which make take several hours. But when the liquid level gets low and the stock gets really thick, you want to be around to keep an eye on it. When it looks like the stock is as thick as gravy, cloudy and opaque, probably only a cup or two of liquid left, you’re done. Turn off the heat and let it cool.

Homemade chicken stock concentrate

The stock concentrate will solidify into something like very hard jelly or paste. Then just scrape it off the bottom of the pot and put it into a jar, pressing it down as much as possible to firmly pack it in the jar. Then just put the jar in the fridge for future use. Use as much or as little as you want to make your stock. A Tablespoon or two of this stuff will make a quart of delicious homemade stuck. A teaspoon in a cup of sauce will lend explosive flavor and richness. It’s homemade bouillon, without all the preservatives and MSG.

Before melting, but still perfectly usable and easy to measure

Or, you can then put the jars in a hot water bath to melt the stock concentrate into a solid mass in the jar. This lets you put more stock concentrate in each jar, but doesn’t necessarily help you measure it out more easily.

Melting condenses the stock concentrate so you can fit more in each jar, but is optional and does make it harder to measure out

There’s almost always more room in my fridge than in my freezer. After all, my fridge is bigger, and food moves in and out of it much more quickly. A pint jar of stock concentrate in my fridge door is enough to make 2-4 gallons of full flavored stock. Imagine how much space that would take up in the freezer? Or imagine 8-16 boxes of grocery store stock, which doesn’t taste nearly as good, taking up that space in my pantry? No way!

Having stock concentrate is SO much handier than having regular stock around. It’s concentrated! You don’t have to wait for 20 minutes for a sauce made of stock to reduce, simply add a spoon of stock concentrate and a bit of wine and your sauce is ready in seconds. After discovering this method, it revolutionized my cooking. Yes, it’s a bit of a hassle on stock making day. But it’s not like you have to sit there at the stove for hours, just check on it once every 20 or 30 minutes, then baby it for the last few minutes until it’s appropriately reduced. Then you’ve got stock to last you a month or longer! Totally worth it, at least for me!

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