CJ 👨‍🍳 Says Enjoy ELLY CURSHEN’S 10 VEGAN & VEGETARIAN COMFORT FOOD RECIPES


Slow-cooked sweet potato, mixed bean & jackfruit chilli

#AceFoodDesk Ellie Curshen says sometimes you just want to eat something that’s been bubbling away gently in a big pot or cooking slowly in the oven, developing rich, intense flavours. If you follow a plant-based or vegetarian diet, or are trying to eat less meat, satisfy those comfort-food cravings with Waitrose Weekend columnist Elly Curshen’s recipes

Elly Curshen

“These recipes can be adapted in all sorts of ways. Pasta with a creamy nut-based sauce can go in lots of directions, as can a braised tofu stir-fry – swap pak choi for your favourite green veg. A tray of roasted veg mixed with chickpeas is a great weeknight dinner that can be eaten cold for lunch the next day, and the coconut rice pudding could be swapped with any stewed fruit if you don’t fancy plums.”

Red lentil pasta with cheesy cashew cream

Nutritional yeast adds a delicious umami flavour to the cashew cream. Lentil pasta is high in protein, but regular pasta will work well, too

View recipe

Garlic and hoisin-braised tofu, udon and pak choi

Quick can be comforting too: this flavour-packed noodle dish is prepared and on the table in 20 minutes 

View recipe

Rose harissa-roasted veg and chickpeas

Use whatever mixture of veg you like here – it’s a great recipe for using up bits and pieces

View recipe

Slow cooked sweet potato and jackfruit chilli

Jackfruit adds substance to this hearty chilli. Let it simmer for as long as you can for maximum flavour 

View recipe

Onion marmalade cauliflower cheese

A classic cauliflower cheese, baked until golden and bubbling and sweetened with onion marmalade

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Smoky sweet potato, cherry tomato and leek soup

Chipotle paste and sweet smoked paprika gives this hearty soup an intense flavour. Serve with crusty bread for maximum comfort 

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Baby jacket potatoes with smoked garlic butter

This recipe is a fun (and delicious) take on jacket potatoes – and the herby garlic butter makes them extra-special

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Hasselback herbed squash with smoked paprika butter

Stuffed with sage and thyme and scattered with blue cheese, this impressive-looking butternut squash recipe makes a great vegetarian main for a special occasion 

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Cinnamon and coconut rice pudding with roasted spiced plums

A really comforting pud. The plum mixture is delicious with ice cream, too

View recipe

This uses ready-made chocolate oat drink, so it’s super-easy to make. Add a splash of rum for grown-ups 

View recipeTry more vegan recipesTry our 10 best vegan baking recipes

#AceFoodNews report ………Published: Jan.27: 2022:

Editor says …Sterling Publishing & Media Service Agency is not responsible for the content of external site or from any reports, posts or links, and can also be found here on Telegram: https://t.me/acenewsdaily all of our posts fromTwitter can be found here: https://acetwitternews.wordpress.com/ and all wordpress and live posts and links here: https://acenewsroom.wordpress.com/and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com

👨‍🍳 Delicious Magazine Recipe: Deli Ham and cheese bake 👨‍🍳


Ham and cheese bake with 1 – 2 oregano sprigs, leaves picked (optional), or use thyme, parsley or finely chopped rosemary instead..

Delicious Magazine:

Method

  1. Heat the oven to 180°C fan/gas 6. Heat the oil and butter in a large lidded pan over a medium heat. Add the leek and cook for 5 minutes until softened. Add the garlic and cook for another 2 minutes, then add the greens, herbs (if using), lemon zest and juice along with some seasoning. Cover and cook for 3-4 minutes until the greens are wilted (you may need to add them in batches). Stir in the ham, then transfer to a large casserole or baking dish. Set aside.
  2. For the béchamel, melt the butter in a large pan over amedium-high heat. Add the flour and cook, stirring, for 1 minute. Whisk in the milk off the heat, a little at a time to avoid lumps, then return to the heat and cook, whisking, until the sauce comes to the boil and thickens – about 6-7 minutes. Remove from the heat and stir in the remaining béchamel ingredients.
  3. Pour the béchamel over the greens and ham, mixing a little so it sinks into the filling. Put the casserole/baking dish on a baking sheet and bake for 30 minutes until bubbling and golden.
  4. While the mornay bakes, mixtogether the crushed crisps, nuts and oregano, if using. Sprinkle over the baked mornay just before serving for added crunch.

#AceFoodDesk report …………Published: Dec.29: 2021:

Editor says …Sterling Publishing & Media Service Agency is not responsible for the content of external site or from any reports, posts or links, and can also be found here on Telegram: https://t.me/acenewsdaily all of our posts fromTwitter can be found here: https://acetwitternews.wordpress.com/ and all wordpress and live posts and links here: https://acenewsroom.wordpress.com/and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com

Nigel Slater’s recipes for bubble and squeak fritters, and chocolate ginger spice cakes


Lovely leftovers will give you a second helping of your festive feastAnd then there were the crumbs. If I am honest, I love this moment as much, if not more, than the Christmas Day feast itself.

The bits left behind. The ragged lumps of cold roast bird pulled from the bones; the last caramelised parsnip prized from the roasting tin; a tiny helping of cold roast potatoes to wolf from the fridge at midnight.You can use up leftover brussels sprouts (there is almost bound to be some) by adding them to a potato fry-up – like bubble and squeak – but this is something worth making from scratch, too: soft mash, chopped cabbage or rainbow chard, made into rough patties or mounds and fried until crisp. I banish any hint of “leftovers” with an accompanying vivid green sauce, made with basil, capers and lemon.

#Food #Christmas #Life_and_style


The Guardian news, [Dec 26, 2021 at 10:40] Continue reading…The Guardian here

#AceFoodNews report ……………Published: Dec.26: 2021:

Editor says …Sterling Publishing & Media Service Agency is not responsible for the content of external site or from any reports, posts or links, and can also be found here on Telegram: https://t.me/acenewsdaily all of our posts fromTwitter can be found here: https://acetwitternews.wordpress.com/ and all wordpress and live posts and links here: https://acenewsroom.wordpress.com/and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com

Editor says …Sterling Publishing & Media Service Agency is not responsible for the content of external site or from any reports, posts or links, and can also be found here on Telegram: https://t.me/acenewsdaily all of our posts fromTwitter can be found here: https://acetwitternews.wordpress.com/ and all wordpress and live posts and links here: https://acenewsroom.wordpress.com/and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com

#AceRecipeNews – Geschmorte Putenbrust und Hokkaidokürbis #AceFoodDesk report


Geschmorte Putenbrust und Hokkaidokürbis

Zutaten(4 Personen)

300 g Hokkaidokürbis (in Spalten geschnitten)

Erdnussöl

250 g Rahm

125 g Naturjoghurt (3% Fett)

Kurkuma

Curry

100 ml Wasser

1 Sternanis

2 Gewürznelken

2 Knoblauchzehen, grob gehackt

1 TL Pfefferkörner

——

Limettenzeste:

800 g Putenbrust

Salz

1 EL Honig

1 Thymianzweig

1 kleiner Bund Minze

4 EL Butter

Olivenöl

 ——-

Zubereitung

Kürbis entkernen, entrinden und in fingerdicke Spalten schneiden.

In einem Schmortopf Erdnussöl, Rahm, Naturjoghurt, Kurkuma, Curry, Wasser, Sternanis, Gewürznelken, Knoblauchzehen, Pfefferkörner und Limettenzeste gut verrühren und leicht köcheln lassen. Kürbis, Fleisch, Salz, Honig, Thymian und Minze beigeben.

Im Backofen bei 200 °C Umluft ca. 25 Minuten je nach dicke des Fleisches garen.

Dann das Fleisch und den Kürbis aus dem Topf heben und den restlichen Saft passieren und Butter einmixen.

Fleisch und Kürbis in mundgerechte Stücke schneiden, auf tiefen Tellern anrichten und mit dem Saft überziehen.

Gerne mit Minze und Olivenöl am Schluss verfeinern.

——

ORF Rezept

‘ FRESH & WHOLESOME FOOD & WHAT GMO, ORGANIC LOCAL OR NATURAL REALLY MEANS ‘


#AceFoodNews – Feb.16: As a purist and advocate of fresh and well prepared food of the best – not the most expensive quality. So GMO, Organic, Local, Conventional, Natural? What does it all ACTUALLY mean? 

Make sure you’re eating the healthiest, best food you possibly can with this handy guide to understanding food labelling and taking full control of your food. Deciding what to eat on a daily basis is a choice that not only affects personal health, but that has incredible environmental and political ramifications as well.
The decisions we make in the supermarket, the farmer’s market, or anywhere else we purchase food is essentially a vote cast for the methods involved in producing that food—as well as the possible environmental and political consequences associated with them.

1. Know what the terms “Organic,” “Conventional,” “GMO” and “Natural” mean.

• Organic—Produced using regulated and certified farming methods in which no synthetic chemicals are used. 100% Organic foods have not been irradiated or genetically modified at all. Organic food production encourages crop rotation, biological diversity and healthy soil.

• Conventional—Often produced using synthetic chemicals, pesticides and herbicides, in order to increase growth rates and maximize profits. Often relies on a monocrop, in which a single crop is grown on the same land every year. These practices can lead to unhealthy, damaged soil, lacking in essential nutrients.

• GMO—GMOs are genetically modified organisms. In these products, genes may be taken from one species and inserted into another that would not normally crossbreed in nature—for example, the genes of a tomato spliced with those of rice. Non-GMO products have not been genetically modified in this manner. GMO foods are not organic, according to USDA standards, but non-GMO foods can be either organic or conventional. 100% organic foods are prohibited from being produced using GMOs and must not even come into contact with them. These can be important distinctions when it comes to navigating advertising and marketing strategies.

• Natural—Natural is not the same as organic. In the United States, organic food is regulated and certified according to strict standards; however, there is no legal definition of “natural”, and the term is essentially unregulated, except when it comes to meat and egg products. Manufacturers can basically use the term any way they please for other items. Although the FDA does not “object” to the use of the term natural on packaging if the product is free of artificial flavors, colors, or synthetic substances, foods claiming to be natural may still be produced using pesticides, herbicides, antibiotics, and hormones. They often contain large amounts of GMOs as well, as a recent report has shown.

2. Learn to see through flashy advertising and marketing

There’s a lot of confusion regarding these ubiquitous words, in large part because they can have similar defining traits and can occupy similar places in supermarkets. Their differences are important though, because retailers will often attempt to capitalize on consumer ignorance.

For example—let’s say you go into a supermarket and attempt to purchase organic apple cider, but this particular retailer is sold out of organic cider on that day. They may attempt to direct you to a display of cider made with “naturally grown” non-GMO apples instead, which is more expensive than their conventional, standard cider. Perhaps the retailer hopes that in your mind, non-GMO, natural, and organic all mean the same thing. Perhaps they don’t even know the difference themselves.

This natural, non-GMO cider has been packaged in beautiful earth tones, perhaps with a picture of a pristine orchard or a field right in the center. It looks like what you imagine “natural” to be: straight from the earth, idyllic, and pure. It’s won awards. The cider display is in a section of the store with a lot of wood floors and green signs. It feels good to be there.

This non-GMO apple cider could technically be organic or use organic ingredients, but unless it states that clearly, chances are that it’s conventional. It won’t contain any genetically modified ingredients, but since the USDA doesn’t even regulate the word natural on packaging aside from meat and poultry, you may still be ingesting pesticides and herbicides that were used in growing those conventional apples. The flashiness of the packaging, and the “non-GMO” label, may seduce you into thinking that this “natural” cider is somehow the same as organic cider, but this is not necessarily the case.

3. Learn to decode the PLU numbers on your produce

“PLU” stands for Price Look-Up. They are the four or five digit numbers you find on those little stickers placed on your avocados or apples. Generally, you can deduce the following from the numbers you see:

• Four numbers (4356, for example) means that the item is conventionally grown, and is not organic.

• Five numbers, with a 9 in front (i.e. 94356) means that the item is organic.

• Five numbers, with an 8 in front (i.e. 84356) means that the item has been genetically modified; however, the law does not require manufacturers to identify GMO foods.

4. Know the pros and cons of buying local

Not only does buying local support your immediate community and economy, but it can be beneficial for both you and the environment. By buying local, you’re getting food that hasn’t traveled hundreds or even thousands of miles to get to you. When your food has been shipped over these sorts of distances, quality and nutritional value will often suffer.

In addition, local foods require less fossil fuels to transport the product to the consumer, which positively impacts the environment at large.

Buying local, of course, does not guarantee that you’re getting organic, non-GMO products; and your choice of products will be limited to what can be grown in your area. Just because a product is local does not guarantee higher quality, and just because it’s shipped to you from a shorter distance does not mean that negative environmental effects are nonexistent. However, if you’re able to talk directly to your local farmer at the farmer’s market, at least you’ll be able to be informed about your food and how it was grown direct from the source.

#AFHN2014

INDAHS’ TRAVEL STORY NEWS: ‘ Top Ten Indonesia Dishes to Try ‘


Indonesia is an archipelago country consists of more than 17,000 islands. Imagine that each island has its own dish, Indonesian cuisine is too many and varied! However, there are at least ten dishes on my list that I would love to eat when visiting Indonesia and I recommend you to try one of these dishes when visiting Indonesia or perhaps make it yourselves?.Here is my list as in alphabetical order:

Ayam Betutu (Balinese Betutu Chicken)

This is a popular dish from Bali Island. It is basically steamed and roasted chicken. Sometimes they use duck (called Betutu Bebek), but I don’t like eating duck meats. The cooking process could last for 24 to 40 hours! The bones are usually very soft and can be eaten as well. Not to mention the tasty flavor of the meat after being cook for so long! This meal is a must try when you were in Bali or Jakarta.

Bakso (Indonesian Meatball Soup) and Bakmi Ayam-Jamur (Chicken Mushroom Noodle)

Every time I landed in Jakarta, my brother who always kindly picked me up at the airport already knew where to bring me – to one of Bakmi Gajah Mada Restaurants to eat its Bakmi with Bakso! Bakso and Bakmi Ayam are favorite dishes for many Indonesians so you can find the menu offered in many restaurants all around Indonesia. Sometimes we add fried pangsit (sort of dumplings) to replace emping/kerupuk.

Would you like to make your own? Please visit this recipe: Bakso and Bakmi Ayam

Indonesian Beef Rendang

Rendang is spicy meat dish from Minangkabau ethnic group (Sumatera Island). It is a slow cooked beef with coconut milk. Dentist Chef explained the dish and recipe in very detail – Indonesian Beef Rendang Recipe. Dutchie loves this dish so much and cooked it twice a month. Lucky me, I am not a good cook.

Rendang dish is extremely popular in Indonesia, the menu is usually available in most restaurants across Indonesia. The easiest way to find rendang is in “Restaurant Padang”, it is sort of restaurant that has specialty to serve only Padang and Minangkabau cuisine. Indonesian Beef Rendang ranked number one inCNN’s World’s 50 Best Food.

Beef Rendang by Aaron Shumaker

Kue Tete/Kue Ape (Tete Cake/Ape Cake)

My favorite cake! This cake usually sold by street vendors and I often bought it after school. The cake is perfect snack with your tea or coffee. It is looked like pancake with very thick part on the middle and crispy in the surrounding.  It made from rice flour, coconut milk, and sugar. For the flavor, we can use cheese, suji leaves or Dutch Chocolate Sprinkles (like in the picture). Nyummy – for me, it is the best cake ever, always remind me of my childhood days 😉

Martabak Telor & Martabak Manis (Egg Martabak & Martabak Manis)

Martabak Telor is originally from Yemen. It is a stuffed pancake with minced meat and eggs. In Indonesia, this is a very popular food and usually sold by street vendors.

Meanwhile Martabak Manis is sweet pancake and I think it is created by Indonesians since the way its cook is totally different from Martabak Telor. It is baked on a pan and the martabak sprinkled with crushed peanuts or cheese or chocolate or mixed all of those. Latest update, martabak manis Toblerone gained popularity in Jakarta. It is a full filing dish and usually eaten at night as evening snacks with family.

Nasi Goreng (Stir-Fried Rice)

This menu is common in Chinese restaurants in the Netherlands but Nasi Goreng is Indonesian/Malay words not Chinese. Nasi Goreng in Indonesia usually served as breakfast and dinner. It is fried rice mix with eggs, chicken, beef – basically any meat or vegetables you wish for. It is easy and delicious if you know to cook it right.

How to cook Nasi Goreng in 15 minutes? Try its recipe as published in New York Times: Indonesian Fried Rice with Vegetables.

Nasi Goreng by Shankar S

Sate Ayam (Chicken Satay)

I notice that Dutchie always ordered Sate Ayam when we were in Indonesia. Yes there is Indonesian sate in the Netherlands but it was fried sate and the meat cuts were so huge, nothing like Indonesian sate at all! Indonesian sate is grilled marinated meat served in peanut sauce and soy sauce. The grill and marinated takes couple times and the meat cuts in small pieces and crunchy. Anyway, it is delicious. Sate with peanut sauce is believed originated from Java Island.

However, since it is a very popular dish, several places where majority is non-Muslims like Bali and North Sulawesi province also have sate with pork meat. It is called sate babi (Pork Satay), with similar marinade and peanut sauce.

Sate Padang (Padangnese Satay)

This is a different type of sate that comes from Padang (Sumatra Island). The meat is marinated tenderly and the sate sauce is made from rice flour, turmeric, ginger, garlic, coriander, curry powder, and galangal root. The sauce is yellow because of natural processing. Sate Padang usually served with ketupat, it is rice that cooked inside woven palm leaf pouch.

Soto Betawi

Soto means traditional soup and Indonesian culinary has plenty of soto from each island. Soto Betawi is originally from Jakarta. The soto broth made from lemongrass, beef broth, coconut milk with ginger and galangal. It is perfect for meal during rainy season. We usually eat it with steamed white rice. Recipe of Soto Betawi as you can find in this website: Soto Betawi – Jakarta Beef Soup.

Soto Rawon

It is originally from Surabaya (East Java). The soto uses black nuts/ Pangium Edule that makes the soto water has strong nutty flavor and dark color. The beef cooked a long in the tasty water that makes the meat so tasty. Indonesian usually eat the soto with white rice as their lunch or dinner.

Recipe for Soto Rawon can be found in this website: Soto Rawon – East Java traditional beef soup.

Additional Information

Served with white rice, sambal and emping (yellow crackers)

Majority Indonesians love spicy food. Usually we eat our meal with “sambal” (condiment), it is a chili-based sauce. We have so many different types of “sambal” to match to the dish. Additionally “emping” and “kerupuk” are always available to give crunch snack to your meal. “Emping” is melinjo nut crackers (the yellow crackers on the picture), “kerupuk” is savory crisp made from flour and prawn. Don’t be surprise if there is always sambal, emping or kerupuk next to your Indonesian meal when served – that’s typical Indonesians!

Have you tried Indonesian dishes? What type of dish do you like or dislike?

CHEF CHRIS SAYS: ‘ For a Happy Thanks Giving Safely Roasting a Turkey ‘


#AceFoodNews – Nov.27 – It is that time of year again in USA it is thanks giving, and soon in the UK Christmas and every year as a chef, l hear of food poisoning cases from under-cooked fresh and frozen Turkey’s.

So this year is my guide to getting it right.

Fresh or Frozen?

Fresh Turkeys

  • Allow 1 pound of turkey per person.
  • Buy your turkey only 1 to 2 days before you plan to cook it.
  • Keep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
  • Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.

Frozen Turkeys

  • Allow 1 pound of turkey per person.
  • Keep frozen until you’re ready to thaw it.
  • Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
  • See “Thawing Your Turkey” for thawing instructions.

Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

Image of seal of inspection for poultryDO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.

Allow 1¼ pounds of turkey per person.

Thawing Your Turkey

There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven. 

Refrigerator or Cold Water - Screenshot from 2014-11-27 13:17:46

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. 

Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven

  • Check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound and power level to use for thawing.
  • Remove all outside wrapping.
  • Place on a microwave-safe dish to catch any juices that may leak.
  • Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

Roasting Your Turkey

  • Set your oven temperature no lower than 325 °F.
  • Place your turkey or turkey breast on a rack in a shallow roasting pan.
  • For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.
  • If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
  • A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with 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 turkey to higher temperatures.
  • If your turkey has a “pop-up” temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.
  • For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
  • Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Stuffed or Unstuffed - Screenshot from 2014-11-27 13:16:51
It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

  • Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as “akimbo.”
  • Add ½ cup of water to the bottom of the pan.
  • If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.
  • If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
  • If using an oven cooking bag, follow the manufacturer’s guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
http://www.fsis.usda.gov

Storing Your Leftovers

  • Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
  • Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
  • Use refrigerated turkey, stuffing, and gravy within 3 to 4 days.
  • If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your Turkey

Cooked turkey may be eaten cold or reheated.

In the Oven

  • Set the oven temperature no lower than 325 °F.
  • Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
  • To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven

  • Cover your food and rotate it for even heating. Allow standing time.
  • Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
  • Consult your microwave oven owner’s manual for recommended times and power levels.

‘ FDA WILL PUT CALORIE COUNTS ON MENUS ‘


#AceFoodNews – WASHINGTON – Nov.25 – Whether they want to or not, consumers will soon know how many calories they are eating when ordering off the menu at chain restaurants, picking up prepared foods at supermarkets and even eating a tub of popcorn at the movie theatre AP reported.

The Food and Drug Administration announced long-delayed calorie labelling rules Tuesday, requiring establishments that sell prepared foods and have 20 or more locations to post the calorie content of food “clearly and conspicuously” on their menus, menu boards and displays.

Companies will have until November 2015 to comply.

#AFHN2014

‘ Pacific Blue Fin Tuna in Risk of Extinction ‘


#AceFoodNews – Nov.17 – The Pacific bluefin tuna, a fish used in sushi and sashimi dishes, is at risk of extinction, the International Union for Conservation of Nature’s (IUCN) said on Monday.

' Blue Fin Tuna '

‘ Blue Fin Tuna ‘

According to the conservation body, the global food market places “unsustainable pressure” on this species and others, AFP said.

The bluefin tuna joined the Chinese pufferfish, American eel, Chinese cobra and Australian black grass-dart butterfly on the IUCN’s “red list” of threatened species.

#AFHN2014