by Judy Corbus | Nov 26, 2013
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The highlight of many Thanksgiving meals is the turkey –juicy, golden brown, and delicious! Before and after it reaches the table, however, follow these steps to reduce your guests’ risk of foodborne illness.
Thaw the turkey safely:
- In the refrigerator at 40oF or below– allow 24 hours for every 5 pounds. Place the turkey in a container to prevent the juices from dripping on other foods. Cook within 1-2 days.
- In cold water – submerge the turkey in a leak-proof plastic bag in cold water. Change the water every 30 minutes until the turkey is thawed; allow 30 minutes per pound. Cook turkey immediately after it is thawed.
- In the microwave oven – check your owner’s manual for specific instructions for defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present would not have been destroyed.
For roast turkey, set the oven temperature no lower than 325°F. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature.
APPROXIMATE COOKING TIMES
(325°F oven temperature)
UNSTUFFED (time in hours)
- 4 to 6 lb. breast — 1 1/2 to 2 1/4
- 6 to 8 lb. breast — 2 1/4 to 3 1/4
- 8 to 12 lbs. — 2 3/4 to 3
- 12 to 14 lbs. — 3 to 3 3/4
- 14 to 18 lbs. — 3 3/4 to 4 1/4
- 18 to 20 lbs. — 4 1/4 to 4 1/2
- 20 to 24 lbs. — 4 1/2 to 5
STUFFED (time in hours)
- 8 to 12 lbs. — 3 to 3 1/2
- 12 to 14 lbs. — 3 1/2 to 4
- 14 to 18 lbs. — 4 to 4 1/4
- 18 to 20 lbs. — 4 1/4 to 4 3/4
- 20 to 24 lbs. — 4 3/4 to 5 1/4
Use a food thermometer to ensure your turkey is safe. Insert thermometer in the innermost part of the thigh, wing, and the thickest part of the breast. The turkey is safe at 165°F. Let the bird stand 20 minutes before removing stuffing and carving.
After the big meal, perishable foods should not be left out of the refrigerator for more than 2 hours. Remove all stuffing from the turkey cavity immediately and refrigerate. Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole. Refrigerate potatoes, gravy, and vegetables in shallow containers.
Refrigerator-stored cooked turkey and cooked dishes and gravy should be eaten within 3 to 4 days. Reheat leftovers thoroughly to 165°F or until hot and steaming; bring gravy to a rolling boil. In the microwave oven, cover food and rotate dish so it heats evenly.
For longer-term storage, freeze food in airtight freezer containers or bags and use within 4 to 6 months for best quality.
Questions on Thanksgiving Day?
Ask Karen, the virtual food safety representative, is available 24/7 at AskKaren.gov. Weekdays between 10 a.m. and 4 p.m. ET, the USDA Meat and Poultry Hotline is available at 1-888-MPHotline (1-888-674-6854). On Thanksgiving Day, the Hotline will be open from 8:00 am to 2:00 pm Eastern Time.
Happy Thanksgiving!
Source: USDA Food Safety and Inspection Service, www.fsis.usda.gov.
by Judy Corbus | Oct 25, 2013
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Give nutritious, tasty foods and non-food items for Fall treats.
With Halloween and Fall Festivals just around the corner, what goodies are you planning to give out? Try nutritious, tasty foods and non-food options, including items that get children up and moving to use the extra calories they consume. Think outside the box when choosing treats for trick-or-treaters or party-goers. The calories in all those bite-size Halloween treats add up quickly. Four “bite size” chocolate bars contain approximately 320 calories, 25 jelly beans have 140 calories, and 20 pieces of candy corn add up to 100 calories.
There are other treats that are lower in fat and sugar and may provide vitamins, minerals, and fiber. Set a good example by passing out healthy treats like these instead of candy:
- cereal bars
- snack packets of dried fruit, baked pretzels, nut and seeds (e.g. peanuts*, unsalted almonds, sunflower seeds or pumpkin seeds)
- trail mix*
- packages of low-fat crackers with cheese or peanut* butter filling
- animal crackers
- goldfish-type crackers
- graham crackers
- 100-calorie packs of various products
- beef or turkey jerky
- single-serve boxes of ready-to-eat cereal
- mini boxes of raisins and chocolate-covered raisins
- fig cookies
- sugar-free gum or hard candy
- gummy candies made with real juice
- individual juice drinks (100% juice)
- pudding cups
- gelatin cups with fruit
- applesauce cups
- single-serve packets of low-fat microwave popcorn
- sugar-free hot chocolate or apple cider packets
*Be careful of peanut and tree nut allergies.
If you choose candy for treats, look for those that are lower in fat and sugar. Choose bite-size candy bars based on the least amount of fat and calories per serving. In addition, consider healthier dark chocolate versions.
Non-food Treats: Children also will enjoy non-food treats** like those typically given in birthday goodie bags:
- small toys and pocket-sized games
- glow sticks
- costume jewelry (plastic rings, necklaces, and bracelets)
- funny Halloween glasses
- false teeth
- miniature magnifying glasses
- tiny decks of cards
- small stuffed animals
- pencils
- pencil toppers and fancy erasers
- markers
- stickers, including reflective safety stickers
- rub-on or stick-on temporary tattoos
- bookmarks
- crayons
- coloring tablets
- paint brushes
- pages from coloring books
- children’s magazines or comic books
- bottles of bubbles
- coins (pennies, nickels, dimes)
- fake money
- whistles
- toothbrushes
- used books
- coupons from a yogurt store or juice bar
**Some treats fit all ages, but small items should be limited to kids over age three.
Treats to Promote Activity: Encourage kids to be more physically active by giving small, inexpensive toys to get them up and moving.
- a bouncy ball
- a jump rope
- sidewalk chalk for drawing a hopscotch or foursquare game
- a beanbag for hacky sack
- a plastic or foam flier
Inspect all Halloween treats before children eat them. When in doubt, throw it out! Inventory your children’s candy, and don’t let them eat too many treats at once. Let kids choose a few pieces of candy to eat on Halloween night and then eat a few pieces each day after that.
Combine a treat, such as a miniature candy bar, with a healthy snack like an apple. Make sure the child eats the apple first so they are less hungry for the treat. This provides them with the health benefits of the apple while teaching them healthier eating habits.
Most candy has a long shelf-life. Put the “treat stash” out of children’s reach and limit them to eating about two pieces of candy a day. Larger treats, such as chocolate candy bars, can be cut into smaller pieces and frozen. Pull them out weeks or months later for some bite-sized treats.
Kids with diabetes can have a few sweet treats, too. The rule is moderation with foods high in carbohydrate, including sweets and starches. Suggest the child choose a few favorite treats and trade in the rest for money or a present.
Show children how much you care about them. Give them treats that help them choose wisely today and begin a lifetime of healthy habits.
Source: Healthy Halloween Treats, Clemson University Cooperative Extension, http://www.clemson.edu/extension/hgic/food/nutrition/nutrition/life_stages/hgic4112.html.
by Judy Corbus | Jun 7, 2013
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Mortgage insurance is required if the down payment is less than 20 percent of the home’s sale price.
If you are shopping for a mortgage, be aware of changes to the Federal Housing Administration’s (FHA) mortgage insurance program. Most lenders typically charge a mortgage insurance premium (MIP) if the borrower puts down less than 20 percent of the appraised value or sale price on a home. Mortgage insurance protects the lender should the borrower default on the payments; the mortgage insurance pays off the loan. Mortgage insurance may be underwritten by private corporations or the federal government through FHA.
Once the borrower has paid down 20 percent of the loan (a loan-to-value ratio of 80 percent), they may discontinue paying the MIP. Federal law requires lenders to tell the buyer at closing how many years and months it will take for them to reach that 80 percent level and cancel the mortgage insurance. Lenders must automatically cancel mortgage insurance when the balance hits 78 percent. Until recently, the mortgage insurance on FHA loans could be dropped at the 78 percent loan-to-value ratio or after five years, whichever was longer.
Effective on FHA case numbers assigned on or after June 3, 2013, mortgages financed with less than a 10 percent down payment will be assessed the MIP until the end of the mortgage term or for the first 30 years of the term, whichever occurs first. In other words, most borrowers will pay mortgage insurance premiums for the life of the loan; they will not be able to drop the MIP at 78 percent loan-to-value. This will add to the overall cost of the loan.
If you are planning to purchase a home, do your homework. Check out the various mortgage options available through different lenders and shop around for the best interest rate. Remember, the larger your down payment, the smaller your mortgage and monthly payment. If you can put 20 percent or more down, mortgage insurance will not be required.
For more information, please contact your local UF/IFAS Extension Office.
Sources: http://portal.hud.gov/hudportal/HUD?src=/program_offices/housing/fhahistory
http://portal.hud.gov/hudportal/documents/huddoc?id=13-04ml.pdf
http://www.bankrate.com/finance/mortgages/the-basics-of-private-mortgage-insurance-pmi.aspx
by Judy Corbus | Mar 25, 2013
Dye one set of eggs for hiding and another set for eating.
If an Easter egg hunt is on your calendar for the holiday weekend, follow these tips for safe, quality hard cooked eggs. Dr. Amy Simonne, University of Florida/IFAS Food Safety Specialist, recommends choosing Grade A or AA eggs with clean, uncracked shells. Store eggs in the carton in the main compartment of the refrigerator, not the door, to maintain freshness. It is not necessary to wash eggs before coloring but inspect and discard any that are unclean, cracked, broken, or leaking.
To prepare hard cooked eggs, place eggs in a single layer in a saucepan. Add enough tap water to cover eggs by at least one inch. Cover and quickly bring just to boiling. Turn off heat and, if necessary, remove the pan from the burner to prevent further boiling. Let eggs stand, covered, in the hot water about 18 minutes for extra-large eggs, 15 minutes for large eggs, and 12 minutes for medium eggs. Immediately run cold water over eggs or place them in iced water until completely cooked. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at the large end. Hold egg under running cold water or dip in a bowl of water to help ease off the shell. Eggshells usually come off much more easily, without tearing the whites, when they are in small pieces rather than large chunks. Very fresh eggs may be difficult to peel. The fresher the egg, the more the shell membrane clings to the shell. For best results, buy and refrigerate eggs seven to ten days before hard cooking. This brief “breather” allows the eggs to take in air, which helps separate the membrane from the shell.
When coloring eggs, use only food-grade dyes or natural color from vegetables such as beets, cranberries, and blueberries. Hard-cooked eggs will keep in the refrigerator for one week. Like leftover turkey at Thanksgiving, colored eggs are great for sandwiches, either sliced or in egg salad.
Since eggs receive a lot of handling during a hunt, cracks are common. This allows bacteria from hands and the hiding places to seep through the shell, contaminating the inside. After the hunt, discard any with cracked shells. Discard also any eggs that have been out of the refrigerator for more than two hours. Re-refrigerate the “found” eggs until they are eaten. To reduce the risk of foodborne illness, consider coloring one batch for hunting and another for eating. An even safer option is to use plastic eggs for your hunt. For more fun, add a candy or trinket surprise inside each egg.
Be careful when preparing dishes calling for raw eggs. Many recipes for bunny-shaped cakes call for using a raw egg white in the frosting. However, this poses a risk for salmonella food poisoning. To be safe, use a frosting recipe that uses hot syrup and egg white. If the egg white mixture reaches 160 degrees F on a thermometer, it should be safe. You also may be able to use a pasteurized powdered meringue available where cake decorating supplies are sold.
Sources: FAR8702 Egg Safety, Dr. A. Simonne, University of Florida/IFAS Extension.
Traditional Spring Food: Its History and Safe Handling Today, L. Fox, USDA.
Egg Tips for Easter, Muriel Turner, University of Florida/IFAS Extension.
by Judy Corbus | Jul 6, 2012
A cold glass of milk on a hot summer day offers more than just cool refreshment. Who knew one eight-ounce glass of milk provides:
- Calcium, vitamin D, and phosphorus for strong bones and teeth.
- Riboflavin and vitamin B-12 for a healthy nervous system.
- Niacin for normal enzyme functioning.
- High-quality protein for lean muscle.
- Potassium for maintaining normal blood pressure and nerve and muscle functions.
- Vitamin A for good vision, healthy skin, and a strong immune system.
Dairy foods offer a lot of nutrition in a small package. The Dairy Group includes all liquid milk and products made with milk that retain their calcium after processing; this includes yogurt and cheese. Cream cheese, cream, and butter are not included since processing causes them to lose or reduce their calcium content, and they are high in fat and low in nutrients.
MyPlate (http://www.choosemyplate.gov/) recommends consuming two to three cups of milk or milk products every day depending on age, sex, and level of physical activity. What counts as “one cup” of dairy foods? One cup of milk, one cup of yogurt, 1 1/2 ounces ( two slices) of hard cheese (cheddar, mozzarella, Swiss, parmesan), two ounces (three slices) processed cheese (American), one cup of pudding made with milk, or 1 1/2 cups of ice cream.
Fat-free (skim) or low-fat (one percent) milk has the same nutritional value as whole or reduced-fat milk but without the saturated fat. The American Academy of Pediatrics recommends:
- Infants should drink breast milk or iron-fortified formula during their first year of life.
- Children between 1 and 2 years should drink whole milk. They do not need to limit fat, as it is needed for growth and energy.
- Children older than 2 years should drink fat-free or low-fat milk.
To add dairy foods to your meals:
- Use milk to prepare cream soups.
- Add cheese in salads, pizza, casseroles, soups, and stews.
- Use milk to prepare hot cereals.
- Use milk in your hot beverages such as lattes, cappuccinos, and teas.
- Have yogurt or cheese sticks for a calcium-rich snack.
- Use yogurt as a dressing for salads, as a topping for a baked potato, or try it mixed with fruit.
- As desserts, try low-fat ice cream, frozen yogurt, and pudding made with milk.
Lactose-intolerant individuals lack the enzyme, lactase, to digest lactose, or milk sugar. To get the necessary calcium, choose cheese, yogurt, or lactose-free alternatives. These foods also are good sources of calcium: calcium-fortified beverages, such as orange juice; canned fish (sardines, salmon with bones); soybeans and soy products; and leafy greens such as collard, turnip greens, kale, and bok choy.
Sources: Claudia Penuela, Healthy Dairy Choices for MyPlate, http://edis.ifas.ufl.edu/pdffiles/FY/FY118100.pdf.
BodybyMilk, http://www.bodybymilk.com/
Author: Judy Corbus, Family and Consumer Sciences Agent, UF/IFAS Extension – Washington and Holmes Counties
The highlight of many Thanksgiving meals is the turkey –juicy, golden brown, and delicious! Before and after it reaches the table, however, follow these steps to reduce your guests’ risk of foodborne illness.
