LEARN ABOUT FOOD SAFETY AND COOKING Technique
Alexander Santiago - Certified Chef
Prevention steps and strategies
Clean: wash your hands and surfaces often.
Germs that cause food poisoning can survive in many places and spread around your kitchen.
Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating.Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.
Rinse fresh fruits and vegetables under running water.
SEPARATE DON'T CROSS -CONTAMINATE
Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate.
When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don't leak onto other foods.
Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won't be cooked.
Raw chicken is ready to cook and doesn't need to be washed first. Washing these foods can spread germs to other foods, the sink, and the counter and make you sick.
COOK TO THE RIGHT TEMPERATURE
Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick.The only way to tell if food is safely cooked is to use a food thermometer. You can't tell if food is safely cooked by checking its color and texture (except for seafood).
Use a food thermometer to ensure foods are cooked to a safe internal temperature. Learn how to place the thermometer correctly in different food to get an accurate reading.Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (then allow the meat to rest for 3 minutes before carving or eating)Fish with fins: 145°F or cook until the flesh is opaque and separates easily with a forkGround meats, such as beef and pork: 160°FAll poultry, including ground chicken and turkey: 165°FLeftovers and casseroles: 165°FCheck this chart for a detailed list of temperatures and foods, including shellfish and precooked ham.
Microwave food thoroughly: Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.Know your microwave's wattage. Check inside the door, owner's manual, or manufacturer's website. If your microwave is high wattage (800 watts or more), use the minimum cooking time recommended. If it is low wattage (300–500 watts), use the maximum cooking time recommended.When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.
CHILL REFRIGERATE PROMPTLY
Bacteria can multiply rapidly if left at room temperature or in the "Danger Zone" between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).
Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils. If your refrigerator doesn't have a built-in thermometer, keep an appliance thermometer inside it to check the temperature.
Package warm or hot food into several clean, shallow containers and then refrigerate. It is okay to put small portions of hot food in the refrigerator since they will chill faster.
Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within 1 hour.
Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.
Cooking Techniques
DRY-HEAT COOKING
Broiling, roasting, grilling, baking, searing, sautéing, pan-frying, stir frying and deep-fat frying. Dry heat cooking methods use air or fat that brings out rich flavors due to caramelization and browning of the food.
Sautéing uses very high heat with very little oil. As soon as the oil in the sauté pan starts to smoke the ingredients are added. The high heat helps retain moisture.
Pan frying uses medium-high heat with a good amount of oil to help prevent moisture from escaping.
Roasting/Baking uses the air to transfer heat to an ingredient. A home oven uses this cooking method which allows you to set very accurate temperatures and cook evenly over long periods of time. Browning occurs as part of this process and enhances the flavors of most foods. If you are in a bakery this cooking method is called baking. If you are cooking other items (meats for instance) then you are roasting.
Grilling is noted for the flavors that is released from this rapid convection cooking. Grilling works best on smaller cuts of meat. Cast iron grills are preferred over stainless steel for the grill marks they leave on the food.
Broiling uses radiant dry heat from above the food being cooked.
Deep-fat frying or Deep Frying is not considered a moist-heat method but rather a dry heat method because fat is used instead of water. The fat or oil allows for much higher temperatures than water because of their higher boiling temperature.
MOIST-HEAT COOKING
Poaching, boiling, steaming, simmering, pot roasting, and en papillote. Moist heat cooking methods use water or steam in the cooking process to emphasize the natural flavors in the food.
Poaching is the lowest temperature method (160°F – 180°F). The water should show slight movement and no bubbles making it perfect for delicate foods like eggs.
Simmering is the middle temperature range (185°F – 205°F). The water should have small bubbles breaking through the surface. It is great for releasing flavors in stews, meats and soups.
Boiling is the highest temperature for submersion (212°F). The water should have many large and vigorous bubbles.
Steaming allows for higher temperature cooking with water (> 212°F). Steaming is used for its fast cooking times and moist-heat cooking nature.
Combination Dry/Moist Cooking—braising, stewing, sous vide and wet (hot) smoking. Combination cooking combines both dry and moist cooking.
Braising starts with dry-heat cooking (pan frying or sautéing) the meat to ensure proper caramelization. Once the meat is seared and slightly caramelized, liquid, such as a stock, is added until it reaches the bottom third of the product. The cooking process is continued—either in the oven or on the stove top—with frequent turning until the meat is soft and tender. Braising is especially useful for tougher pieces of meat.
Stewing is just like braising, except you cover the meat entirely instead of just the bottom third of it. This is the preferred method for creating stews.
Sous vide vacuum seals food into leak-proof plastic bags which are simmered in water. It provides an even cooking method at an exact temperature. Because the temperature never exceeds that of the water, it prevents over-cooking.
Wet (Hot) Smoking (160°F to 240°F) gives meat moisture and flavor through indirect heat. Wet smoking meat involves placing a pan of water with the coals to create a steamy, smoky atmosphere which helps to keep the meat moist.
Other Culinary Techniques
Fermentation
The science of fermentation, zymology or zymurgy, studies the process of converting carbohydrates to alcohol or organic acids using microorganisms (yeast or bacteria) in an oxygen free setting.
Lactic Acid Fermentation is caused by bacteria and some fungi—yeast in particular which convert starches or sugars into lactic acid. The most important of these is Lactobacillus. Lactic acid fermentation is used world-wide to produce specialty foods including yogurt.
Ethyl Alcohol Fermentation occurs when the pyruvate molecules in starches or sugars are broken down by yeast into alcohol and carbon dioxide molecules to produce wine and beer. Most yeast strains can tolerate an alcohol concentration of 10 to 15 percent before being killed off. Some yeast strains can tolerate as little as 5 per cent alcohol with other tolerating up to 21 percent before they die. To achieve higher concentrations of alcohol, the fermented products must be distilled.
Acetic Acid Fermentation converts the sugars and starches of grains and fruits into sour-tasting vinegars including white, wine, cider, rice, malt, flavored and balsamic.
Reading and following a recipe is a skill. Our trusted tips and techniques help you get it right for successful kitchen creations every time.
Cooking isn’t some kind of magic; it’s one of the most important life skills you’ll ever learn. And it starts right here: knowing how to read a recipe, follow instructions, and prep ingredients and equipment. Whatever your experience level — whether you’re a parent teaching your kids how to cook or a newbie just starting out on your own — our expert tips and strategies will help build your abilities and ensure your finished dishes are as delicious as we intended them to be.
How to follow recipes
Read the recipe. Take a good look at the recipe. Don’t just skim it; read it through from start to finish. As you read, visualize doing the steps, which will help when you’re prepping and prevent that dreaded yikes-I’m-missing-an-ingredient moment. A recipe is loaded with info, like tips and serving sizes, so you’ll know exactly how many people it will feed and whether there are any shortcuts you can take. Tip: Pay attention to the order in which ingredients are prepped: 1 cup (250 mL) chopped walnuts is not the same as 1 cup (250 mL) walnuts, chopped. In the first phrase, chopped walnuts are measured; in the second, whole walnuts are measured and then chopped.
Know the assumptions. All recipes are written using certain conventions, which define the characteristics of common ingredients. The rules vary from place to place, and these assumptions are often not specified in the ingredient list. For example, when our recipes call for “eggs,” we mean large eggs. “Flour” means all-purpose (we specify whole wheat and other kinds), “sugar” means granulated sugar (other types, such as brown, are mentioned specifically) and “butter” means salted butter.
Figure out the timing. Check the “prep time” and “total time” listed at the top to be sure you have enough time to complete the recipe. Look for hints, such as the words “meanwhile” or “at the same time,” which indicate that two or more steps can happen simultaneously. Our recipes also show hands-off periods — look for phrases like “let rise,” “refrigerate until chilled” or “marinate for 30 min.,” which indicate moments when you can step away. Tip: Our prep times and total times don’t cover ingredient-list requirements, such as bringing refrigerated butter up to room temperature, so add those activities to your timetable.
Plan ahead. Missing a prep instruction can leave you scrambling in the middle of a recipe. Keep your eyes peeled for time-consuming steps, such as using an already prepared ingredient (like cooked chicken or rice), thawing a frozen ingredient or preheating the oven. If you’re teaching young children to cook, remember that their powers of concentration can be limited, so start with an easy, kid-friendly recipe, like no-bake Popcorn, Fruit and Nut Trail Mix, which doesn’t take hours to complete. Tip: If you’re in need of a head start on a meal, look for make-ahead instructions, like those for our Make-Ahead Breakfast Enchiladas, which can be made and frozen, and then popped in the oven when guests arrive for brunch.
Bone up on new techniques. If you’re trying out a skill for the first time, look up how-tos before you start, so there are no how-do-I-do-that?! moments when your recipe is underway. We have great guides to lots of different cooking skills, from baking to roasting to slow cooking. Tip: If you’re more of a visual learner, cooking videos are great! A good place to start with kids is our fun Meatball Panzerotti video .
Mise en place is your friend. This French cooking term translates as “putting in place.” And it means exactly that: measuring ingredients, chopping food and prepping all your ingredients before you start cooking. It is a terrific way to get organized and avoid missing an ingredient or mixing up a step.
Lay out your tools, too. Mise en place isn’t just for ingredients. Making sure you have the right pans and other equipment ready makes the cooking process go smoothly and quickly. Don’t forget an instant-read thermometer (for cooking meat and poultry), special serving dishes, tongs and wraps (parchment paper, foil, plastic wrap or waxed paper). Tip: Don’t have the right size of pan for that cake you want to whip up? Check our Baking Pan Substitutions Guide, and you might be able to save yourself a trip to the kitchenware store.
Make notes or highlight. Note any special prep instructions, and highlight cooking times or other important info you’ll be looking for as you cook. You can do this with pens on paper, or use the markup tools on your computer or tablet. For example, if you like our Chewy Molasses Ginger Cookies but your family prefers a crunchier result, highlight this tip at the end: “For crispier cookies, bake longer.” Include any shortcuts or tips you discover while you make the recipe — this will make it even easier next time!