Meats

Storing Meat can be stored in the refrigerator for 1-4 days safety. Only buy meat products that are tightly wrapped. Can be stored in freezer under 0 degrees Cooked poultry -- 4 months Uncooked poultry parts -- 9 months Uncooked whole poultry -- 12 months Cooked meat -- 2 to 3 months Uncooked roasts -- 4 to 12 months Uncooked steaks or chops -- 4 to 12 months Uncooked ground meat -- 3 to 4 months

Defrosting Refrigerator Water Microwave Why not on the counter? 24 hours for every 5 pounds Water Don’t use hot water Change water every 30 minutes Microwave Use “defrost” button Doesn’t cook the food on the edges Why not on the counter?

Cooking Methods Dry Heat Methods Braising Stewing Roasting Broiling Moist Heat Methods Dry Heat Methods Braising Stewing Roasting Broiling Grilling Pan-frying Stir-frying

Moist Heat Methods Braising Stewing Brown meat on both sides in a small amount of oil Add some sort of liquid (broth, water, juice) Cover tightly and simmer over low heat or put in oven at 325 degrees. Stewing Brown meat on all sides in small amount of oil in a pan on the stove Cover with liquid, add herbs and seasoning Bring to boil, reduce heat to low

Dry Heat Methods Roasting Broiling Grilling Preheat oven, place roast in a roasting pan Season, insert ovenproof meat thermometer Do not add water or cover Broiling Set oven to broiling Season, place on broiler pan Cooking time depends on size of meat Grilling Season meat, place on grill, turn occasionally

Dry Heat Methods Pan-frying Stir-frying Heat small amount of oil in heavy, nonstick pan Season meat, do not add water do not cover Stir-frying Cut into thin strips Heat small amount of oil in large nonstick pan Continuously turn beef until cooked thoroughly

Using a Meat Thermometer Poultry - insert it in the inner thigh area near the breast of the bird, but not touching bone. Red meat, roasts, steaks or chops - insert in the center of the thickest part, away from bone, fat, and gristle. Ground meat and poultry - place in the thickest area of meat loaf; insert sideways in thin items such as patties. Casseroles and egg dishes - insert in the center or thickest area.