Salmonella in eggs...what you don't know!

Free Range or Bust!

Did you know that 1 in 6 Americans contract a food borne illness..that's.over 48 million people every year!

According to the CDC, there are 31 known food borne pathogens the most common deaths are from Salmonella, Toxoplasma, Listeria, and the norovirus…that's over 1,300 a year.  

Salmonella and eggs...what else is new?

No big surprise, we've heard this before... Salmonella is found on the outside and inside of eggs. To avoid exposure from the eggs, do not eat them or raw or cook eggs lightly. Hollandaise sauce, caeser salad dressing, cold souffles, chiffon  mousses, mayonnaise and contain raw eggs. Experts claim that less than 1% of the eggs tested contain Salmonella but it's possible it could be higher.

Buy eggs from a farmers market and ask questions and visit the farm (it's fun) so you can see how they treat the animals. If you don't have access to a farmers market, look for the Certified Humane label, Free Farmed, Certified Organic, cage-free, or free-range on the egg carton. Don't be fooled by the UEP Certified logo. 

Click here for a list of all egg farmers certified Humane.

Fresh eggs sinks and stale eggs float

 If you are wondering how salmonella is passed to the egg…it is stated in multiple findings that chickens carry the bacteria in their own bodies, and pass Salmonella to the yolk and white while the egg is forming in the ovaries. Chickens can be carriers for Salmonella without being sick themselves. Hens locked in cages are not safe and are more likely to contract diseases.

You can check if your egg is fresh by looking at the yolk or put the egg in a pan of plain water. If it sinks and rests horizontally, it's good. As the egg ages, the air cell gets bigger so it will either start to rise or float. Avoid eating old eggs.

Click here for Bad eggs: 10 ways to cut your salmonella risk

by Katy Green
www.shoptobegreen.com

Helpful Cooking Tips For Real Life Situations

by Cordell David Sanchez

Potatoes from The Cook's Thesaurus

While cooking food guarantees sustenance, the culinary arts offer something far more gratifying. Anyone can cook well if they learn to do it the right way. With that in mind, keep reading to discover both information and advice that will help you in your cooking efforts.

When preparing mashed potatoes, mix the potatoes using hot, non-boiling water prior to mashing them. Bypass the cold milk if you want mashed potatoes to be fluffy with a light texture. Try this trick if your mashed potatoes have been heavy or lumpy lately.

If you wish to have crispy French fries, then you should soak the potatoes in cool water for 30 minutes and then fry them. Soaking the sliced potatoes in cold water strengthens the potato fibers so they will not break down so much when you fry them in the hot oil.

Get your grill ready to go before you start to barbecue. Begin preparations around a half hour before you intend to start grilling. The coals should have an ash covering, and this means they are at medium heat. This is the best temperature for grilling.

When you are working with a fruit or vegetable you are unfamiliar with, take some time to learn about it. You may be pleasantly surprised about the versatility of new food once you do a bit of research on it. By taking some time to educate yourself before starting anything new in the kitchen, it will certainly pay off in flavor and experience.

Bamboo Skewers from The Cook's Thesaurus

Wooden skewers should be soaked in water for a minimimum of thirty minutes before they are used. By soaking, you can prevent the skewers from burning while cooking your food. You can prevent food from sliding off skewers by using parallel skewers for twice the support of the food.

A butter that has been flavored can add a new tasteful dimension to dinner rolls or corn on the cob. Let your butter come to room temperature, or soften it in the microwave. Afterwards, mix in your favorite seasonings or sauces for perfect flavor. Honey, lemon juice, chipotles or BBQ make a great combination with butter.

When you have an upcoming dish that has garlic as an ingredient, go out and get the freshest available garlic that you can find. Garlic is normally sweeter when it is fresh. Stale, or old, garlic may be bruised, shriveled or soft.

Before you cook any ground meat, blot up any excess moisture. Blotting away the moisture on ground meat is always a good idea. If you just let the moisture sit, it will affect how the meat cooks. The water will then cook in the pain. The meat is likely to steam, rather than sear as it is supposed to.

Don't overspice the food when you cook it; give people the option of choosing their own spice levels. Popular seasonings, such as garlic, hot peppers, herbs, and salts are desirable additions to any dish. Most people only like certain spices. Instead of adding spices while you are cooking, let people season their own food after you have served it. This way people can choose what they would like to put into their food.

This article should have shown you that skills can be improved and learned. All you need to do is set aside some time and have a passion to learn. When you implement the advice this article provides, you will become a more proficient cook in not time. Think of cooking as an enjoyable hobby, instead of necessary chore.

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