by Judy Corbus | Nov 23, 2019
Flour is considered a raw ingredient so bake before eating. Photo credit: Judy Corbus
There is something about cooler weather that brings out the urge to bake and fill my home with delightful aromas befitting the season. Enjoying the fruits of my labor is a tasty experience but here are 8 tips I follow during prep and afterwards to keep my baked goods safe.
- Wash my hands, baking tools, appliances, and work surfaces with soap and hot water before, during, and after food prep – clean as I go!
- Break eggs in a separate bowl before adding to the batter. This keeps shell fragments out of the batter and, if the egg is spoiled, I don’t ruin the whole project.
- Never eat unbaked flour – this includes dough and batter. Flour is considered a raw ingredient, as it is minimally processed before being packaged for use. Wheat stalks in the field come in contact with birds, rodents, and other bacteria sources, which can spread E. Coli. Raw eggs can contain salmonella so bake foods to the proper internal temperature and resist the urge to lick the bowl, spoons, and beaters.
- Use a food thermometer to check internal temperatures – a brown crust does not equal doneness. Insert the probe food thermometer in the product center and wait for the temperature to maintain a level reading. This Baked Goods Internal Temperatures Chart is a handy guide for determining internal doneness. If the outside is browned but it’s not done in the middle, lay foil lightly over the crust to prevent overbrowning and continue baking until the proper internal temperature is reached.
- Always refrigerate perishable ingredients, pies, cheese-filled breads or baked goods with perishable filling ingredients (this includes eggs, custards, cheese, pizza, meats, casseroles, cream pies, puddings, and crème puffs) within 2 hours of use, preparation, or serving at room temperature. Cookie, scone, biscuit, pie, and yeasted dough may be refrigerated or frozen for later use.
- Cool baked products on clean wire cooling racks on a clean counter or table away from where raw batter or dough are prepared. Don’t cool in the baking pans or directly on counter tops.
- Wash my hands before packaging cooled products.
- Store plain yeast breads at room temperature no longer than 1 to 2 days; freeze for longer term storage. Do not refrigerate unless the bread is filled with perishable ingredients.
Enjoy your favorite baked treats safely this holiday season and beyond!
Sources: Home Baking Food Safety 101
HomeBaking.org
What’s Cooking America
North American Millers Association
by Angela Hinkle | Nov 21, 2019
Make the pledge Tuesday, December 3rd to Dine In for better health – physical, social, and cultural.
Why
Most of us eat every day without thinking about it. We need to eat to nourish our body, so it’s just a regular thing we do. But eating also can be an important social and cultural way for families to come together.
FCS Dine In Day
When we eat together as a family, it gives us the opportunity to practice cultural traditions and share food histories. We get the chance to explore new foods and learn new skills – like eating with chopsticks. We may get the chance to learn and practice table manners and learn literary and conversation skills. Paul Fieldhouse of the Vanier Institute of the Family says, “For young children, ‘table talk’ may be the main source of exposure to family conversation and the expression of thoughts, ideas, and emotions.” Eating the family meal also can help us de-stress by setting a reassuring rhythm and structure to our day.
Eating family meals at home has additional benefits. The University of Washington found that families who cook and eat more often at home tend to eat a healthier diet. Their Healthy Eating Index is high – meaning they eat more fruits and vegetables and less calories, sugar, and fat. They eat smaller portions helping to regulate weight. Some research suggests we eat smaller portions at home because we eat more slowly and talk more. This, however, does not equate to a higher cost. Meals cooked at home generally cost less than those eaten out.
How
So, how can your family eat more meals together at home?
- Try making and eating meals at home a priority for your family. Think about how important it is spending time together.
- Keep it simple. Don’t worry about making a big, fancy meal.
- Start with just a few meals a week. Then slowly add more meals together as you find your “family meal groove.”
- Let the whole family help plan meals. Think about foods your family likes and build around those ideas. Try to get all the MyPlate healthy food groups in – whole grains, plenty of fruits and vegetables of all colors, shapes, and textures, lean plant and animal proteins, and low- and no-fat dairy. Make your grocery list together.
- Let everyone be involved in planning, preparing, table setting, and cleaning up afterwards.
- Make it a goal to start this December 3rd to Dine In for better health.
Resources:
(Still) Eating Together: The Culture of the Family Meal. Retrieved November 16, 2019 from https://vanierinstitute.ca/eating-culture-family-meal/
Cooking at Home Tonight? It’s Likely Cheaper and Healthier. Retrieved November 15, 2019 from https://www.sciencedaily.com/releases/2017/03/170314150926.htm
by Kendra Hughson | Nov 21, 2019
Cranberries were likely a part of the Thanksgiving tradition dating all the way back to the very first one. Native Americans ate dried or fresh cranberries and they used cranberries for dye and medicinal purposes. They also used cranberries to make pemmican – a mixture of berries, dried meat, and fat. Pemmican was a common nutritional dish that could be stored for months. Cranberry sauce became commercially available in its familiar canned form in 1941. These jellied cranberries can now be sold year round. Dried, sweetened cranberries, or “craisins” are also available year round and make a great addition to stuffing and salads. Fresh and frozen cranberries can be found in abundance this time of year. The festive red color and nutrients make them a great addition to many dishes. They also make a great garland for indoor or outdoor trees and other greenery.
Today, cranberries are commonly used in a variety of foods and juices. They are high in Vitamin C and a good source of fiber. Cranberries contain phytochemicals and, as part of a healthy diet, may be associated with certain health benefits like reduced risk of chronic disease. Research on the effectiveness of cranberry juice to prevent urinary tract infections is inconsistent and it should be noted that cranberry juice may interact with some medications, so consult a health care professional.
Check out this video to make a simple cranberry sauce to add to your Thanksgiving table this year.
Sources:
Cape Cod Cranberry Growers’ Association: https://www.cranberries.org/history
Bulletin #4308, Vegetables and Fruits for Health: Cranberries: https://extension.umaine.edu/publications/4308e/
by Kendra Hughson | Nov 8, 2019
You have your frozen turkey. Now what? Plan ahead to be sure your bird is safe and ready to cook. Do not thaw your frozen turkey on the counter. All parts of the turkey must be kept at a safe temperature during the thawing process and cooked immediately after thawing. Use one or a combination of the following recommended methods:
Refrigerator Thawing
Thaw your turkey safely. Photo Credit: Kendra Zamojski
Keep the turkey in the original wrapper, placing on a tray to catch any leaking juices. Allow approximately 24 hours for every 4 to 5 pounds. For example, a 12-16-pound turkey may take 3 to 4 days to thaw. A properly thawed turkey will keep in the refrigerator for 1 to 2 days before cooking.
Thawing In Cold Water
Keep the turkey in the original wrapper and place in a larger sealed, leak-proof plastic bag. Submerge in cold water, changing the water every 30 minutes, until thawed. Allow 30 minutes per pound, so a 12- to 16-pound turkey would take 6-8 hours to thaw. A properly thawed turkey can be stored in the refrigerator.
When it’s Ready to Cook
When the turkey is ready to cook, don’t rinse it. You could splash salmonella and other bacteria around your kitchen. Cook your turkey to the proper temperature. Use a food thermometer to be sure the inner thigh, the inner wing, and the thickest part of the turkey breast are all cooked to at least 165°F.
For more information, contact your local UF/IFAS Extension office.
Sources:
UF/IFAS: Food Safety Tips for the Holiday Season
USDA: Let’s Talk Turkey
USDA: Tips and Resources for a Bacteria-Free Thanksgiving
by Samantha Kennedy | Nov 7, 2019
Now that it is finally starting to feel like autumn here in north Florida, I have begun to see more and more fall-themed decorations. While the leaves may not change color as much as they do farther north, we do have easy access to another autumn staple: pumpkins.
Pumpkins can be grown in Florida. They are part of the cucurbit family of vegetables that includes other winter and summer squashes such as acorn, butternut, lemon, and zucchini. The four species of pumpkins include pepo, moschata, mixta, and maxima. They have a coarse, strongly flavored flesh and rinds whose hardness falls between that of winter (hard) and summer (soft) squashes.
Pumpkins are an autumn staple, providing not just festive decorations, but also nutritious additions to meals and desserts. (Photo source: Amy Stuart, UF/IFAS)
The three major categories of pumpkins are carving pumpkins, pie pumpkins, and ornamental pumpkins. Each type has its own unique characteristics. Carving pumpkins are large and have smooth, orange, and slightly ribbed skin. Pie pumpkins are smaller, have a sweeter taste, and bright, firm flesh. Ornamental pumpkins are tiny, about 3-4 inches in diameter, and can be orange, white, or variegated.
Pumpkins, like tomatoes, are botanically fruits, but are commercially considered vegetables. While their rinds are generally not edible, both their flesh and seeds can be eaten. Pumpkin can be canned, pureed, roasted, and made into soups, stews, and, of course, pies. Pumpkin seeds are most commonly roasted and eaten on their own as a snack or added to salads and other dishes for a bit of delicious crunch.
As a food source, pumpkins are very nutritious. They are low in fat, calories, sugar, and sodium. A single serving of pumpkin contains 10% of the daily value of potassium and 3 grams of fiber, both of which are vital to good health. Pumpkin also contains a variety of other beneficial nutrients such as vitamin C, calcium, and iron. However, pumpkin is a vitamin A powerhouse. One serving contains 250% of the daily value of this vitamin, which helps promote healthy eyes, skin, and bones. In fact, the beta carotene in pumpkins, which our bodies convert to vitamin A, is what gives pumpkins their vibrant orange color.
According to the University of Florida IFAS, most pumpkin varieties need around four months to reach maturity. To be ready for Halloween, pumpkins should be planted no later than early July. Spring pumpkins planted in March or April can be stored for use in October and November if stored properly in a cool, dry place.
When carving pumpkins, be sure to use the proper tools. Remove the seeds and pulp, and save the seeds for roasting and/or planting. When preparing pumpkins for canning, use smaller sugar or pie pumpkins. Cut them into cubes and do not mash or puree them. When making pumpkin pie, choose the smaller, sweeter pumpkins for the best flavor. Commercially canned pumpkin also can be used to make pumpkin pie.
One final note: do not confuse gourds and pumpkins. While, technically, all pumpkins can be considered gourds, not all gourds are edible. What we think of as gourds are usually the hard, bumpy things with the hollow center that are commonly found in fall decorations. While they are part of the same cucurbit family, they are primarily grown for ornamentation, utensils, and general interest.
Nothing says autumn like a few festive pumpkins. Whether used for a scary Halloween jack-o’-lantern, as a centerpiece for fall decorations, or as an ingredient in a delicious fall dessert, pumpkins are definitely the stars of autumn.
For more information about pumpkins, please call Samantha Kennedy, Family and Consumer Sciences agent, at 850.926.3931.
Additional Resources:
Florida Pumpkins – UF/IFAS Extension
Perfectly Pumpkin Recipe Collection – University of Nebraska – Lincoln Extension
Pumpkin carving: The history of the jack-o’-lantern – Michigan State University Extension
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