Category: Meat & Poultry

TIP OF THE DAY: Patriotic Cheeseburger Recipe

Posted on by thenibble

Millions of burgers will be grilled July 4th. But we eat burgers every day. How can you make them special for your July 4th celebration? Use a large star cookie cutter to create an Independence Day cheeseburger. Using white Cheddar or other white cheese, cut out the stars. Place them on waxed paper for easier…
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TIP OF THE DAY: Slowly Defrost The Meat & Seafood

Posted on by thenibble

Cool before refrigerating. Photo by Edward O’Neil | IST. Why does cooked meat have to cool down before it is refrigerated? Why should meat be defrosted in the fridge instead of on the countertop? For the same reason: to avoid bacterial growth. Extreme temperature changes abet bacterial growth in meat, poultry and seafood. That’s also…
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TIP OF THE DAY: Practice “Safe Meat”

Posted on by thenibble

You probably practice “safe meat” in the kitchen. You’ve heard for years how important it is not to use the same cutting boards, utensils and plates for other foods that you use when preparing raw poultry, pork and other raw meats. You know to avoid cross-contamination. But what happens when you leave the structure of…
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PRODUCT: Ham Sandwich, $40.00

Posted on by thenibble

There are two great hams from Spain: jamón serrano, made from the Spanish white pigs, cerdo blanco, and jamón ibérico, made from the dark Iberian pig, cerdo ibérico. (For those who haven’t studied Spanish, jamón, pronounced hah-MONE, means ham.) Both hams are salted and air-cured, not smoked. At a dinner Wednesday at New York City’s…
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