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This holiday, going to parties and throwing parties will be the norm. Should you be having a potluck party, here are a few tips if you bring a dish to the party: Garnishes should be packed separately in sealed plastic bags. In case you’re preparing a casserole that can be frozen ahead of time, . . . → Read More: Potluck Dish Prep Consumers are now buying more and more organic produce. There is one thing that some of us may be confused about. And that is the thought that aside from not ingesting harmful pesticides, we are less likely to be exposed to harmful bacteria when we buy organic. The former is true, but the latter . . . → Read More: Thorough Rinsing: Required. Organic Or Not. I must admit, I have roasted a turkey only once yet in my entire lifetime. That first time was November last year when I experimented on a 12 pound turkey. It was a lot of work involved but it was all worth it. Brining is supposed to give flavor to the poultry and at . . . → Read More: Brining Are you aware that ground meat poses a greater threat of contamination than whole cuts of meat (i.e. roast, steak). That’s because, any bacteria like E. coli or salmonella on the surface of the meat can spread throughout more easily when the meat is ground. To avoid illness, the key is to cook and . . . → Read More: Safe Handling Of Ground Meat Here’s a few tips from Food and Wine Magazine that I have tried and tested myself. Chicken Rubs Last minute cooks love rubs because they work instantly unlike marinades. Whole chickens can be rubbed up to five hours before cooking. Apply the rub thickly for a flavorful crust. This really works well, as I’ve . . . → Read More: Great Tips Are you fond of berries? I sure do love all of the berries from strawberry, blueberry, raspberry to blackberry. In fact, when they’re in season, I freeze them as freezing is a great way to to preserve the flavor and nutritive value of the fruit for up to a year. They’re good and can . . . → Read More: Berries Do you love pesto? I sure do. And when I make pesto, I wish I have the patience and time to make it the good old fashioned method. That’s none other than using a mortar and pestle. We’re now so accustomed to use our “mighty helpers” in our kitchen; in this case we love . . . → Read More: Pesto Pointers |
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