Newsletter February 6, 2002
Welcome to your next issue of "The Eclectic Cooking Newsletter".
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heading.
Lydia Jensen, Editor: Lydiajj@get2net.dk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
=> Password
=> Eclectic Cooking.com changes
=> New free eBook
added.
=> Guest Article
=> New Recipes of the Week
=> Hot Tip
=> Fruit/vegetable in focus
=> Joke/Story of the Week
=> Next week's Issue
=> How to Be Featured as our Guest Writer
=> Subscribe/Unsubscribe information
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Eclectic Cooking.com changes
There are a few changes happening here at EclecticCooking.com.
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New free eBook added. (not from EclecticCooking.com)
We have added another free eBook called "Soups and Stuff" which contains 21
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Guest Article
Cooking with a Food Thermometer
Guest Writer, Bob Guinn
"Use a food thermometer when cooking. It will help protect
you from food borne bacteria that can make you sick."
We've all heard that suggestion from food safety experts.
Some of us have followed their advice, but others have
not. They are the ones who think they can do just as
well cooking by the seat of their pants. Maybe you are
one of them.
Maybe you'd like another reason to buy a food thermometer
and actually use it. Your food could end up tasting even
better. Overcooked hamburgers, pork chops, steaks
and chicken breasts are pretty common when the chef
"eyeballs" everything. Experience can sometimes be
misleading. With a thermometer, meats can wind up
juicier, not dry as a bone, and still be safe to eat because
they have reached the right temperature to kill food borne
bacteria.
Thermometers come in all shapes and sizes, and you
can find them at almost any department store and in
most grocery stores. You don't have any excuse not
to buy one.
You will find thermometers with digital readouts,
instant-reads, probes for the oven and microwave,
disposable indicators and sensor sticks, pop-ups
and even barbecue forks with built-in sensors.
Some thermometers are meant to stay in the food
while it's cooking; others are not. Some are ideal
for checking thin foods, like the digital thermometer.
Others, like the large-dial thermometer, are meant
for large roasts and whole birds.
So, what's the right temperature? It all depends on
what you're cooking. Take ground meat and meat
mixtures, for example.
Beef, pork, veal and lamb:
should be done to an internal temperature of
160 degrees F;
Ground turkey and chicken,
165 degrees F.
Fresh beef, veal or lamb
Cooking to medium rare, 145 degrees F;
for medium, 160 degrees F;
and for well done, 170 degrees F.
How about poultry?
Whole chicken, turkey, duck or goose and poultry thighs,
wings or legs
Cooked to an internal temperature of 180 degrees F.
Poultry breasts or roast should be done to 170 degrees F.
Stuffing
whether cooked alone or inside the bird, should reach a
temperature of 165 degrees F.
Fresh pork
will be well done at 170 degrees F
and cooked to medium at 160 degrees F.
Fresh raw ham
should be cooked to an internal temperature of 160 degrees F
and precooked ham reheated to 140 degrees F.
Eggs
Cook until the yolk and white are firm and dishes which contain
eggs as an ingredient should be cooked until they reach
160 degrees F.
Leftovers and casseroles
heat to 165 degrees F to make sure that bacteria have been killed.
Copyright Bob Guinn, 2002
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
This week's recipes:
http://www.eclecticcooking.com/whatnew.htm
You may also submit your recipes or articles directly on to our site here:
http://eclecticcooking.community.everyone.net
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New Recipes of the Week
Recipes:
Kashmiri Leg of Lamb
Beef Roast
Roast Pork Bahia
Broccoli and Mushroom Medley
Article: Cooking with a Food Thermometer
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(Health) Cooking Tip
Choose a healthy dressing for that healthy salad. It is a good idea
to have raw vegetables each day. A tasty dressing for a good salad
can be very enticing. Vinegar is not always ideal for a dressing, as it
is acidic and requires a neutralizer. A good compromise for a good
salad dressing is lemon juice and a little salt which reduces the sour
taste of the lemon. Add a little olive oil, a little finely minced garlic
and/or mustard powder, a touch of sugar plus some of your favorite
herbs, and you have a healthy, tasty dressing for a good salad. As an
added bonus, lemon juice contains Vitamin-C.
Some Health and Nutrition links:
(http://eclectic-healthy-cooking.subportal.com/health/cgi-bin/htoday.cgi)
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Fruit/vegetable in focus
Guava - Psidium guajava
The Guava fruit originates in South America and can be found in many
different varieties. The Guava is the size of a pear and the skin is rough
and the meat is white or a dark pink color. In the center there are a number
of seeds which gives the fruit a grainy consistency. With the help of a
sieve, you can filter out the seeds. The Guava has a very sweet taste and aroma.
The fruit can be eaten plain but also goes well with ice-cream, fruit salads or
made into a jam with sugar and served with whipped cream and
roasted nuts. Lasts two weeks in a plastic bag in a cool place or 3-5 days
at room temperature. Is available all year round.
From www.online-cooking-recipes.com
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Jokes and Stories
These are actual directions found on certain products around the world!
5. On Sainsbury's peanuts.
"WARNING CONTAINS NUTS!!!"
(Talk about your news flash)
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Next Week's Issue, February 13, 2002
Article:
Valentine and Cupid
Recipes:
Cupid's starters:
Ham Starter
Crab Meat Bacon Rounds
Lamb Filet with White Wince Sauce
Baked Pineapple Special
Cookbook Review:
New California Cuisine
Great Recipes from the Los Angeles Times
Compiled and edited by Rose Dosti
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What do you think of our newsletter? Do you have any comments about the
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Copyright 2002 Eclectic Cooking