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EGGS:
| Size: |
Available in extra-large, large and medium. |
| Grade: |
Graded as AA, A, B, C. AA and A are best forpoaching, frying and hard boiling. Grade B are good for general cooking. |
| Color: |
Brown or white. The flavor, nutrients and cooking are the same. |
| Storage: |
Refrigerate at 45 – 55 degrees with large end up. Yolks can be stored 2 to 3 days if covered with water and tightly covered. Whites can store to 10 days or be frozen. Fresh eggs will sink in water. |
POULTRY:
| Amount: |
½ to ¾ lbs per serving. |
| Storage: |
Wrap loosely in wrap/foil and store in coolest part of refrigerator. Fresh poultry may be kept for 1-2 days. To freeze – wash, pat dry and wrap tightly in foil. Lasts 2-3 months. Left over’s may be kept 2-3 days in refrigerator or 1 month in freezer. |
| Hint: |
If there is a stale smell to the bird – freshen with 1 teaspoon baking soda to 1 cup water mixture. |
MEAT:
| Grades: |
USDA prime, choice, good, standard, commercial and utility in descending order. Most meats sold in retail stores are choice. As you shop for meat, look for marbling (tiny spots of fat). Aging can provide tenderness and flavor. |
| Storage: |
Meat should be stored properly right after purchase. Fresh meat should be used in 2-3 days. Ground meat used within one day. For 1-2 days prepackaged meat can be stored as is. Non packaged meat should be stored loosely wrapped in waxed paper, plastic or foil. This allows air to dry surface and retard bacteria growth. Cool cooked meats quickly. Cover and store in refrigerator. Meat to be frozen should be done just after purchase. |
| Cooking: |
The six methods for cooking meat: roast, broil, pan broil, fry, braise, and cooking in liquid. The best method depends on the tenderness, size and thickness. |
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RICE:
| Long Grain: |
Hull and bran polished off. Cooks fluffy and dry. (meat) |
| Short Grain: |
Hull and bran polished off. Cooks tender and moist. |
| Converted: |
Polished but retains vitamins. Substitute for regular rice but cooking time is longer. |
| Instant: |
Pre-ccooked, rinsed and dried. Good for quick meals. |
| Brown: |
Only outer hull removed and is vitamin rich. (nutty flavor) |
| Wild: |
Not rice at all but seed of marsh grass. (game and poultry) |
| Cooking: |
Never stir while cooking.
Regular – Heat rice, water and salt to boil. Stir 1 or 2 times. Reduce heat to simmer, cover and cook for 14 minutes. Remove from heat, fluff lightly, cover and let steam for 5 to 10 minutes.
Brown - Wash in strainer with cold water then cook like regular rice for 30 to 40 minutes.
Wild – Wash in strainer with cold water then cook like regular rice for 40 to 50 minutes.
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| Storage: |
Cover tightly to prevent drying. Keeps 4 to 5 days. Will keep up to 6 months in freezer. |
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