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TIP OF THE DAY: Thawing Meat

May 12, 2011 at 7:58 am · Filed under Food Holidays, Meat & Poultry, Tip Of The Day


Grilling favorites: Defrost them correctly
for the juciest results. Photo courtesy
Allen Brothers.

   May is National Barbecue Month. Millions of Americans are firing up the grill to cook burgers, steaks, franks, chicken, kebabs and other favorites.

Many of us purchase meat in advance and freeze it. There are different meat thawing techniques: on the counter at room temperature, under running water and in the microwave.

But the best and safest way to thaw meat is in the fridge. Cuts for the grill will thaw in 24 hours or less (a general guideline is 5-6 hours per pound).

Slow thawing:

  • Allows the meat to retain all of its natural juices, which are essential for the best flavor.
  • Prevents the growth of bacteria, which multiply during quick temperature changes and at room temperature (more about this below).
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    How To Thaw Meat
    Take the meat from the freezer, keep it in its wrapping and place it in a baking dish for the thawing process. You could use a plate, but a dish will catch raw meat juices that can drip on (and contaminate) other foods. Rinse the meat under cold water and pat dry before seasoning and cooking.

    Food Safety
    Bacteria grow most rapidly in the “Danger Zone,” the range of temperatures between 40°F and 140°F. They can double in number in as few as 20 minutes.

    That’s why the USDA’s Meat and Poultry Hotline advises us never to leave food out of refrigeration for more than two hours. If the temperature is above 90°F, food should not be left out for more than one hour.

    If you have specific questions, call the USDA Meat and Poultry Hotline at 1.888.MPHotline (1.888.674.6854), or email mphotline.fsis@usda.gov.

    Also from the USDA: How Temperature Affects Food.

    More ways to celebrate National Barbecue Month.

    Our favorite barbecue sauce is sold on TheNibbleGourmetMarket.com: Grandville’s—so thick it’s called a “barbecue jam” instead of a barbecue sauce.

    It’s a great gift for Father’s Day, in either a two-pack or all six flavors.

    Use promo code DAD2011 to get a 10% discount at checkout.

      

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    FATHER’S DAY GIFTS: The Best Gourmet Gifts, 10% Off

    May 12, 2011 at 7:11 am · Filed under Father's Day

    Our father always liked a bargain, so in his honor, we’re offering a 10% discount on everything in our gourmet e-store: Father’s Day Gifts as well as everyday treats.

    For Dad, there are:

  • Heart-healthy gifts, like fresh-picked avocados and the finest gourmet nuts.
  • Indulgent gifts, like the best toffee (also available sugar-free), chocolate and whoopie pies.
  • Calorie-free gifts, such as our favorite coffee (your purchase helps the rainforest).
  • Much more, including the best barbecue sauce—so thick, it’s called barbecue jam.

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    Just enter promotion code DAD2011 at checkout to receive your discount. The promotion is valid through June 30, 2011.

    While you’re buying for Dad, you can pick up a treat for yourself.

    And share the code with food-loving friends.

    TheNibbleGourmetMarket.com

    		  
    Stupendous handmade salami in Black,
    TruffleBarolo and Wild Boar. Photo
    courtesy Creminelli Brothers.
     

      

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    FOOD HOLIDAY: American Craft Beer Week

    May 11, 2011 at 7:54 am · Filed under Beer & Hard Cider, Entertaining


    This poster says, “Time to have a party.”
    Image courtesy CraftBeer.com.

    		   This is a great time to be a beer lover. The American craft brewing movement, which began around 1980, has come of age. Stores are laden with full-flavored beers in many styles. In fact, we now have more beer styles and beer brands to choose from than any other market in the world.

    You may not have plans to host a party next week. But May 16-22 is American Craft Beer Week, a perfect opportunity to invite friends and colleagues to a craft beer tasting. If you’re on a budget, make it a BYO and raise glasses of IPA, amber ale, stout and everything in between.

    (Learn your beer types in our Beer Glossary.)

    We suggest laying out a table with a dozen different craft beers, each with a card that includes the name and type of beer, location of the brewery and place of purchase—so that people can stock up on their favorites. Depending on the size of the crowd, have two or more bottles of each beer.

    Then, all you need are:

  • Tasting glasses so that a small amount of each beer can be tried (you can find two-ounce plastic shot glasses).
  • Paper and pens for people who want to write tasting notes.
  • Whatever munchies you want to serve—from salsa and chips to franks or wrap sandwiches.
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    Of the some 1,700 breweries in America, more than 90% are small, independent craft brewers—a spectacular growth since 2008, when craft brewers represented a mere 6.3% of breweries (source: Brewers Association). Millions of beer lovers now support their local breweries as well as stores that have a selection of fine craft brews from other states.

    How much beer can you drink “responsibly?”

    Here’s a handy tool from the Brewers Association: calculate your body alcohol content based on your weight, gender, metabolic rate and other factors.

      

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