Although I have never had a bad experience with my crockpot (and I'm sure you won't either), there are a few safety measures you need to follow to ensure food safety. Some of them are pretty basic and common sense and you are probably doing them already. But it never hurts to go over them and to just continue to be aware of the importance proper food handling and preparation techniques.
Ground Meat- 160 degGalway Kinnell, Pulitzer Prize-winner and National Book Award recipient will be the featured reader at today's BYU English department reading series at noon in the Harold B. Lee Library auditorium. Kinnell is chancellor of the Academy of American Poets, His volumes include "A New Selected Poems" in 2000, "Imperfect Thirst" in 1996 and "When One Has Lived a Long Time Alone" in 1990. He studied at Princeton University and the University of Rochester in New York.If you have announcements for the events calendar, please fax them to Genelle at 437-7624 or e-mail to utahcounty@desnews.com.Provident Living 101 at the Pleasant Grove Macey's Little Theatre. Tonight is class No. 6, featuring use of beans, legumes and rice from food storage. Class begins at 7 p.m. Call 796-6601 for information. Free."Prehistoric Animals" is the topic of today's Saturday safari class at 9:30 a.m. in BYU's Monte L. Bean Life Science Museum. Children ages 5 to 10 are welcome. Registration is $8 per child. Call 422-5051 for information.A food thermometer can be used to test for 'doneness' on your meat and poultry to make sure they have reached a safe internal temperature:If you are away during the entire slow-cooking process and you know that there has been a power outage, don't take any chances. Throw the food out. Although it may look done, it could also be unsafe for consumption. You can know if there was a power outage by the time flashing on your other appliances such as microwave or VCR.Be sure to handle ingredients carefully. Since slow cookers can take a while to get to temperatures hot enough to kill off bacteria, it is imperative to keep the ingredients constantly refrigerated prior to food preparation. Remember that bacteria multiply on food quickly at room temperature. Therefore perishable foods should remain refrigerated until you need them.Stuffing - 165 degreesAlways start clean, a clean cooker, clean utensils, a clean work area. And wash your hands before and during food preparation.Cooking Made Simple is the topic of the Pleasant Grove Macey's Little Theatre class at 7 p.m. Learn quick and easy meals with Heather Black. Call 796-6601 for information.Copy Cat Repeat Class is the topic of tonight's Spanish Fork Macey's Little Theatre Kitchen class. Class begins at 7 p.m. Rosie Tippetts will share recipes from famous restaurants. This is a once- a-year event. Call 798-9803 for information and reservations. Free.Saturday, March 12Dinosnorzzzz tonight at the Museum of Ancient Life at Thanksgiving Point. From 6:30 p.m. Friday to 10 a.m. Saturday. $20 for adults and $39 for children. Children spend the night at the Museum of Ancient Life, tour exhibits, watch a movie, participate in a series of paleontology classes, enjoy snacks, breakfast and other activities. Call 766-5013 for information.Cora says a lot of companies are coming out with great lines of affordable stainless steel sets, such as Calphalon's eight-piece Simply Calphalon. Emeril Lagasse's new seven-piece set is stainless steel and copper. Each collection costs $150. Look for these brands at Bed Bath & Beyond and Linens 'n Things. Jamie Oliver's nine- piece stainless steel set for T-Fal is $150 at Amazon.com.If you are home during a power outage, complete the cooking another way -gas stove, etc.Defrost your meats and poultry prior to putting them in your slow cooker. This helps the crockpot achieve proper cooking temperature faster, eliminating the possibility of bacteria growth on your food.Tuesday, March 15Poultry - 170 deg for chicken breast - 180 deg for chicken thigh
Copyright 2006 Tony Buel
Author: Tony Buel
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