Also visit our main website, TheNibble.com.
Grill up a storm, but avoid charring the food. Stainless steel grill basket from SurLaTable.com. Practice safe grilling: don’t char your meat and veggies. Charring does create carcinogens: PhIPs, HCAs and PAHs. Learn what these compounds are and why you should keep them out of your food. And check out 12 other tips for grill…
Continue reading “TIP OF THE DAY: Grill Safety”
It may look like a hair curling wand, but the Looftlighter, from Swedish inventor Richard Looft, solves the aggravation many grillers face when the burning wood or charcoal has the audacity to go out. Lighter fluid is one option to restart the flames, but it has the nasty habit of flavoring the food with petroleum.…
Continue reading “PRODUCT: Looftlighter, Light My Fire”
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…
Continue reading “TIP OF THE DAY: Patriotic Cheeseburger Recipe”
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…
Continue reading “TIP OF THE DAY: Slowly Defrost The Meat & Seafood”
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…
Continue reading “TIP OF THE DAY: Practice “Safe Meat””
