TIPS & SAFETY
How to boil the perfect corn To keep corn from becoming hard, add a pinch of sugar, instead of salt when boiling
How to Choose a Paella Pan
They must be wide, round and shallow. These features will ensure that the rice will be cooked evenly. Stainless steel will give you more peace of mind as they will not rust and require less care
What Size?
10” good for 2 servings 13” good for 4 servings, 15” good for 6 servings 17” good for 8 servings 22” good for 10 servings 26” good for 16 servings
How to Deglaze
Deglazing is a technique that is routinely used when cooking meats. Is an important cooking technique in the Dominican Cuisine. It provides and creates a beautiful brown sauce and color to all meats, especially white meat.
1.
Do not use a nonstick pot or pan, as you want to encourage sticking
Do not use a nonstick pot or pan, as you want to encourage sticking2.As the liquid evaporates, it starts to create a brown film on the bottom of the
As the liquid evaporates, it starts to create a brown film on the bottom of the pan or pot.
3.As this film becomes more visible (don’t let it burn), DEGLAZE by adding a
As this film becomes more visible (don’t let it burn), DEGLAZE by adding a pinch of water (1/3 cup), wine or stock.
4.Stir every time you add liquid to blend the brown film with the meat
Stir every time you add liquid to blend the brown film with the meat5.Repeat step #2 until you have reached the brown color you desire
Repeat step #2 until you have reached the brown color you desireA Guide to Food Safety in the Kitchen
Wash your hands with hot water and soap for at least 20 seconds after handling raw meat, playing with pets or any time your hands may come in contact with bacteria.
Keep a separate cutting board for meats and vegetables to prevent cross-contamination.
Wash them well with soap and hot water after each use.
To further prevent bacteria from spreading, use plastic or non-porous cutting boards.
If you use cloth towels or rags to clean up after handling raw meat, wash them immediately with hot soap and water.
Always wash utensils, hands, and any objects and surfaces which may come in contact with raw meat.
Use a food thermometer to insure food is cooked thoroughly and follow the manufacturer’s
recommendation for safe internal food temperature.
Please be aware that raw meat increases your risk of contamination and/or illness.
Refrigerate food within 2 hours or less of being prepared.
Marinate food in the refrigerator, instead of marinating it @ room temperature
Defrost in the refrigerator or under running cold water, instead of defrosting at room temperature.
Disinfect or clean countertops with paper towel to prevent the spread of germs
GROUND MEAT INTERNAL TEMPERATURE
INTERNAL TEMPERATUREChicken & Turkey 160 F
160 FHamburger 160 F
160 FBeef, Veal, Lamb & Pork 160 F
160 FBEEF, VEAL, LAMB & GOAT INTERNAL TEMPERATURE
Roast & Steaks
Well Done 170 F
170 FMedium 160 F
160 FMedium Rare 145 F
145 FPORK INTERNAL TEMPERATURE
INTERNAL TEMPERATUREChops, Roasts & Ribs
Well Done 170 F
170 FMedium 160 F
160 FFresh Ham 160 F
160 FFresh Sausages 160 F
160 FPOULTRY INTERNAL TEMPERATURE
INTERNAL TEMPERATUREWhole Chicken & Parts 180 F
180 FWhole Duck & Parts 180 F
180 FTURKEY INTERNAL TEMPERATURE
INTERNAL TEMPERATUREWhole Turkey (without stuffing)165 F
165 FWhole Turkey 165 F
165 FBreast 165 F
165 FDark Meat 165 F
165 F with a 1” thick bottom
TIP: Water should be at least 2” above the rice
TIP: For al dente texture, add 1-1.5 cups of water for every cup of rice. For a softer texture, add 2 cups of water per cup
