I'll go ahead and tell you, this is a column that you should save. You will use it over and over to answer all types of cooking questions. Pass this on to your friends. They will thank you for sharing. Do you need an ingredient substitution, an answer to a baking question, advice on preparing foods ahead? Help can be just a click away. <br />
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1. Freezing Prepared Foods (PDF) <br />
http://www.uga.edu/nchfp/publications/uga/FreezingPreparedFoods.pdf <br />
This 12-page handout from the University of Georgia Extension gives very specific directions on freezing prepared foods from main dishes to rolls to desserts! <br />
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2. Ingredient Substitutions <br />
http://lancaster.unl.edu/food/ciqsubs.shtml <br />
If you're in the middle of holiday cooking with no time to run to the store for a missing ingredient, look here for a possible substitute. Includes a handy print-friendly chart. <br />
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3. The Cook's Thesaurus <br />
http://www.foodsubs.com/<br />
This site covers thousands of ingredients and suggested substitutions.<br />
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4. Baking 911 <br />
http://www.baking911.com/<br />
Check this Web site for helpful tips for successful baking. Indcludes such topics as substituting one pan for another. <br />
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5. Cooking Basics: Food Yields (PDF) <br />
http://www.fcs.uga.edu/ext/pubs/fdns/efnep/FDNS-NE-104a.pdf<br />
Use this handout from the University of Georgia Extension to help you determine how much food to buy. <br />
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6. Can Size Equivalents <br />
http://lancaster.unl.edu/food/ciq-can-sizes.shtml<br />
If you have an older recipe that calls for a "number 2 can" or a similar description, check here. <br />
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7. Measurement Equivalents <br />
http://www.nal.usda.gov/fnic/foodcomp/Bulletins/measurement_equivalents.html<br />
Check here if you're trying to adjust the measurements in a recipe from teaspoons to tablespoons to cups to quarts and so on.<br />
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8. Temperature Conversion: Fahrenheit and Celsius <br />
http://lancaster.unl.edu/food/ciq-celsius.shtml<br />
Helps you convert recipes from fahrenheit to celsius and vice versa. <br />
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9. What to Do When Your Recipe Calls for Raw Eggs <br />
http://www.aeb.org/Recipes/EggClassics.htm<br />
Many older classic holiday recipes call for raw eggs. This cooking practice is no considered safe because of possible Salmonella infection. Check this link to the American Egg Board for updated versions of several classic recipes, including egg nog. Another option for egg nog is to buy a ready-to-drink egg nog, available in the dairy case at most stores during the holidays.<br />
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10. Cooking Meats <br />
Beef <br />
Focus on: Beef . . . from Farm to Table (Source: USDA) <br />
http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp<br />
Beef, It's What's for Dinner (Source: Cattlemen's Beef Board and National Cattlemen's Beef Association) <br />
http://www.beefitswhatsfordinner.com/<br />
Nebraska Beef Council <br />
http://www.nebeef.org/ <br />
Bison <br />
Focus on Bison (Source: USDA) <br />
http://www.fsis.usda.gov/Fact_Sheets/Bison_from_Farm_to_Table/index.asp<br />
Chicken <br />
Focus on: Chicken (Source: USDA)<br />
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp <br />
Eatchicken.com (Source: National Chicken Council)<br />
http://www.eatchicken.com/ <br />
Duck & Goose <br />
Duck and Goose ... from Farm to Table | PDF (Source: USDA)<br />
http://www.fsis.usda.gov/Fact_Sheets/Duck_&_Goose_from_Farm_to_Table/index.asp <br />
Lamb <br />
Focus on Lamb ... from Farm to Table (Source: USDA) <br />
http://www.fsis.usda.gov/Fact_Sheets/Lamb_from_Farm_to_Table/index.asp<br />
American Lamb Board <br />
Other Meats <br />
Rabbit from Farm to Table | PDF (Source: USDA)<br />
http://www.fsis.usda.gov/Fact_Sheets/Rabbit_from_Farm_to_Table/index.asp <br />
Emu, Ostrich, Rhea | PDF (Source: USDA)<br />
http://www.fsis.usda.gov/fact_sheets/Ratites_Emu_Ostrich_Rhea/index.asp <br />
Turkduckens Require Safe Food Handling | PDF (Source: USDA)<br />
http://www.fsis.usda.gov/fact_sheets/Turduckens_Require_Safe_Food_Handling/index.asp <br />
Pork <br />
Fresh Pork . . . from Farm to Table (Source: USDA) <br />
http://www.fsis.usda.gov/Fact_Sheets/Pork_from_Farm_to_Table/index.asp<br />
Focus on: Ham (Source: USDA)<br />
http://www.fsis.usda.gov/Fact_Sheets/ham/index.asp <br />
National Pork Board<br />
http://www.theotherwhitemeat.com/ <br />
Seafood <br />
Purchasing Seafood (Source: USDC Seafood Inspection Program)<br />
National Fisheries Institute<br />
http://www.aboutseafood.com/ <br />
Turkey <br />
Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey | PDF | En Espanol (Source: USDA)<br />
http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp <br />
National Turkey Federation<br />
http://www.eatturkey.com/home.html <br />
Nebraska Department of Agriculture Agriculture Poultry and Egg Division<br />
http://www.nebraskapoultry.org/<br />
How to Cook a Turkey the Day Before Serving It <br />
http://lancaster.unl.edu/food/ciq-cooking-turkey-ahead.shtml<br />
More Turkey information <br />
http://lancaster.unl.edu/food/ciq-turkey-tips.shtml<br />
Veal <br />
Veal ... from Farm to Table (Source: USDA) <br />
http://www.fsis.usda.gov/Fact_Sheets/Veal_from_Farm_to_Table/index.asp<br />
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11. Quick Meals with Canned Foods<br />
http://www.mealtime.org/index.aspx<br />
If you're not sure if you'll have to fix meals for guests or special events and you're short on refrigerator/freezer space, keep some canned foods on hand. (They're also great for rainy, cold days when you rather not make a trip to the grocery store!) Check here for recipes and menu suggestions from the Canned Food Alliance.<br />
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12. Toll-free USDA Meat & Poultry Hotline (One of my personal favorites which I have used hundreds of times)<br />
http://www.fsis.usda.gov/Food_Safety_Education/usda_meat_&_poultry_hotline/<br />
The hotline is staffed with food safety specialists to answer food safety questions for the home cook. You may speak with a food safety specialist (in English or Spanish) from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays. <br />
Call the USDA Meat & Poultry Hotline at:<br />
1-888-MPHotline<br />
1-888-674-6854<br />
Or send an Email to:
[email protected] <br />
Web page link for Hotline<br />
http://www.fsis.usda.gov/Food_Safety_Education/usda_meat_&_poultry_hotline/<br />
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13. No-Show Guests Jeopardize Food (source: USDA) <br />
http://www.fsis.usda.gov/Fact_Sheets/No-Show_Guests_Jeopardize_Food/index.asp<br />
When guests encounter emergencies and the meal must be delayed or cancelled, food must be handled "just right" to remain safe.<br />
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14. Brilliant Buffets (source: www.fightbac.org)<br />
http://www.fightbac.org/content/view/82/<br />
Check the TWO links for downloading pages 1 and 2 of a related holiday brochure by clicking above. <br />
Learn tips for setting out food safely at holiday buffets.<br />
http://www.fightbac.org/component/option,com_docman/task,cat_view/gid,29/dir,DESC/order,name/Itemid,83/limit,5/limitstart,5/<br />
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Debbie Wilburn is County Agent/Family and Consumer Science Agent with Hall County Cooperative Extension (770)535-8290.
