PREPERATION & COOKING TIPS

Chicken & Turkey:
1.) Roasting poultry on a rack drains the melted fat, reducing the amount of fat in a cooked bird.
2.) Removing the skin before eating any poultry will reduce the calories and cholesterol.
3.) For properly cooked poultry your meat thermometer readings should be 170°F in the breast meat and 185°F in the thigh meat.
4.) In a 375°F oven, 1/2 to 3-½ pound chicken will cook in ¾ to 1-½ hours.
5.) For turkey roasted under a foil tent in a 325°F oven, allow 30 minutes per pound for small birds (6-8 pounds), 25 minutes per pound for medium birds (8-16 pounds), and 20 minutes per pound for large birds (16-24 pounds).

Beef & Veal:
1.) Any cut of beef should be bright red in color and well trimmed of fat.
2.) The leanest cuts of beef, containing the least fat and cholesterol, are top round, top loin steak, tenderloin, eye of round, and bottom round.
3.) Roasting any large cut of beef or veal on a rack allows the melted fat to drain off while cooking.
4.) A meat thermometer should be inserted near the center of the roast during cooking and should never touch the bone, and to gauge the degree of doneness, an internal temperature of 140 degrees denotes rare, 160°F, medium, and 170°F, well done.
5.) Roasting time for beef is approximately 30 to 40 minutes per pound, depending on the desired degree of doneness.
6.) A good rule of thumb when grilling steaks is 3 to 5 minutes on one side and 8 minutes for rare and 10 minutes for medium on the second side. For the juiciest grilled meats, turn only once when cooking. To test if a steak is done, cut into it with a sharp knife as close to the bone as possible.
7.) Beef and veal can be stored in the same wrappings for 4 days after purchase in the coldest part of your refrigerator. Ground beef can be kept for 2 days in the coldest part of your refrigerator.
8.) Freeze your fresh meat in moisture / vapor-proof wrappings such as freezer paper, aluminum foil, or plastic wrap.

Seafood:
1.) Seafood should be removed from its plastic bag and stored in a glass container when not being used immediately. Rinse seafood under cold water before preparing.
2.) Store seafood in leak-proof containers for no more than 1-2 days at refrigerator temperature, or 3-10 months frozen.
3.) Never store live shellfish such as mussels or clams in airtight containers. Cover them with clean damp cloths and refrigerate for no more than 2 days. Live mussels and clams will gape naturally. Tap the shell lightly, and if it doesn't close, it is dead and must be discarded.
4.) Thaw frozen seafood in the refrigerator, never at room temperature. To use frozen seafood immediately, thaw in a sealed plastic bag under cold running water or use the microwave defrost setting.
5.) Always marinate seafood in the refrigerator.
6.) A general rule for cooking fish is 10 minutes per inch of thickness at 350°-400° F, turning the fish halfway through the total cooking time. If fish is cooked in a sauce or foil, add 5 minutes to the total cooking time. The cooking time for frozen fish should be doubled.
7.) Fish is done when the flesh becomes opaque and flakes easily at the thickest part. Scallops and shrimp become opaque and firm when fully cooked. One pound of medium shrimp should be boiled or steamed 3-5 minutes. Scallops should be broiled for 3-5 minutes. Mussels and clams are cooked, steamed, or sautéed, until the shell pops open.

Olive Oil:
When it comes to eating (as opposed to dating), "extra virgin" is a good thing. This variety of oil results from the first cold pressing of the olives, and is always the most robust and full-bodied in flavor. Use it in salads, soups, marinades and sauces, as well as vegetable, meat, poultry and fish dishes. "Extra light" refers to color, flavor and aroma, not fat and calories; it's good for baking and cooking. Here are some easy ways to incorporate this beneficial oil:

  • Toss steamed vegetables with a teaspoon or two.
  • Brush on vegetables before grilling or roasting.
  • Mix angel hair pasta with chopped sun-dried tomatoes, garlic, basil, parmesan cheese and olive oil.
  • Toss any cooked pasta with a little olive oil as soon as it's drained for extra flavor and to prevent clumping.
  • Use with balsamic vinegar and a dash of pepper as a dressing substitute.
  • Place cubed potatoes and sliced onions on heavy-duty foil. Sprinkle with rosemary, oregano, pepper and lots of olive oil. Bake or grill.
  • Make an Italian salad by layering sliced tomatoes and mozzarella on a plate, sprinkling with basil and fresh pepper, and drizzling with olive oil.