Classic, simple, and spectacular. Even novice chefs can deliver delicious results with these recommended herbs and your Wolf convection roast setting.View recipe
The fast and the flavorful. This seafood staple can be ready in minutes, and it’s best served with plenty of bread so you can soak up the sauce.View recipe
A delicious choice for holidays, birthdays, or Tuesdays. This baked dessert uses only a few ingredients but garners lots of compliments.View recipe
Make several variations of this classic, light recipe with items you probably already have in your pantry.View recipe
As straightforward as it is succulent, use two cooking methods to achieve one tantalizing result.View recipe
Serve this simple yet versatile recipe as a salad, or choose the chicken sandwich variation. Either way tastes like the right decision.View recipe
Get a mountain of flavor from this simple grilled side dish you can cook in the great outdoors.View recipe
Easier to make than it looks, cooking “fish in a pouch” prevents overcooking and helps to hold in extra flavor.View recipe
Cobble together one delicious dessert with just two cooking modes and a few generous dashes and dollops of ingredients you probably already have on hand.View recipe
With just peaches, a little olive oil, and a lot of heat, this side or dessert dish is delicious any way you slice it.View recipe
Chop, slice, and dice your way to a tasty, protein-rich meal that puts your knife skills to use and takes your taste buds on a trip to the other side of the world.View recipe
This self-contained side item takes less than an hour and just might become the highlight of the meal.View recipe
Braising simply means cooking in a closed vessel (such as a Dutch oven) with liquid added. Braising is typically done at relatively low cooking temperatures. It’s one of the time-honored secrets of turning relatively inexpensive cuts such as beef short ribs, lamb shanks, or the tough old chicken of classic French coq au vin into tender, succulent delicacies.
The risks of harmful bacterial growth are greatest in the range of 40°F to 140°F. To avoid foodborne illness, it’s crucial that you do the following:
In short, keep hot things hot and cold things cold.
Use an instant-read digital thermometer to measure the internal temperature at the thickest part of the food. For more detailed temperature guidelines, visit the U.S. Department of Agriculture website at foodsafety.gov.
With a high-volume container of food such as a pot of chili, the center can still be warm (and breeding harmful bacteria) after hours in the refrigerator. To quickly chill stews, sauces, and soups to a safe temperature, first refrigerate in a wide, shallow vessel such as a baking dish. In a couple of hours, the food will be cold throughout. Then you can transfer it to any storage container you like for long-term refrigeration.
Obviously, you don’t want to cut salad greens on the same surface you just prepped raw chicken. Cross-contamination can also occur with foods you intend to cook. For example, if you slice zucchini on the board you just used for chicken, you’ll need to cook the vegetable to the safe temperature of chicken, 165°F, to kill any harmful bacteria that transferred.
After cutting raw meat or poultry, wash the knife – don’t just wipe down the blade – before using it on other foods. Otherwise, cook those foods to the safe temperature of the meat or poultry to avoid cross-contamination.
It’s a common mistake of home cooks: using tongs or a spatula to transfer raw food to the pan or grill and then using the same utensil, unwashed, to handle the food after cooking. Similarly, a brush used to baste undercooked food can transfer bacteria not only to other foods, but also back into the sauce you’re basting with. Basting sauce that has come into direct or indirect contact with raw or undercooked food should never be used as a table sauce. Sure, you can heat it up to kill bacteria, but for safety, it’s best to divide your sauce – some for basting and some for serving.
The packages of meat and poultry you bring home from the grocery store are prone to leakage. A little of the liquid on a refrigerator shelf can easily spread bacteria. For safe storage, transfer such foods to containers you know are sealed. Also pay attention to how you stack foods in your refrigerator, being careful not to stack foods that can leak from one layer down to the next.