September 10th, 2013
02:30 AM ET
Share this on:

Home cooks have been all a-cluck over recent guidance not to wash raw chicken before it's prepared and cooked. While it may seem counterintuitive, food safety resources like the United States Department of Agriculture's "Ask Karen" website advise:

"Washing poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary."

The same goes for beef, pork, lamb and veal. Eggs, too, can incur an uptick in potential contamination, because according to the USDA, "the wash water can be 'sucked' into the egg through the pores in the shell."

So why did we all start bathing our birds in the first place? Probably because Julia Child, James Beard, Bettie Crocker, Fannie Farmer, Margaret Mitchell and the "Joy of Cooking" told us - and our parents and grandparents - to.
FULL POST



August 14th, 2013
02:00 AM ET
Share this on:

Depression is a daily struggle for millions of people, and stigma around the illness only adds to the burden. Emma Thomas' Depressed Cake Shop campaign is helping make conversations around the taboo topic a piece of cake.

"The concept is: make gray cakes, sell gray cakes and create a platform for discussion and media coverage," said Thomas. "And I think that's what we've done."

The London-based PR specialist and creative director became increasingly aware that people in the creative community around her frequently suffer from depression, but don't always have the freedom to discuss this with people in their professional or personal lives.

"If you go to the doctor and you're depressed the doctor will sign you off with stress so depression isn't on your record," Thomas said. "If you return to work after having the flu, people don't judge you forever. But if you have depression and you return to work after being down, you're judged forever."
FULL POST

Posted by:
Filed under: Cake • Charity • Dessert • Events • Favorites • Health News


August 6th, 2013
01:30 PM ET
Share this on:

Editor's note: Video by Jeremy Harlan, CNN photojournalist; text by Sarah LeTrent, Eatocracy editor.

Some residents of Grand Isle, Vermont, don’t want to talk about what happened in that blue building on Pearl Street. Others have an awful lot to say on the matter.

A cattle trailer, spray-painted in red with the Animal Liberation Front’s acronym “ALF,” still sits out front of the complex now shrouded in overgrown weeds.

It’s an eerie reminder of the events just four years ago that thrust this tiny town of fewer than 2,000 people into the national spotlight.

In October 2009, the now-deserted structure – which once housed the veal processing plant Bushway Packing Inc. - was permanently shut down by the U.S. Department of Agriculture after an animal protection organization, the Humane Society of the United States, revealed an undercover video showing plant workers kicking, dragging, stunning and skinning live calves that were less than a month old.

It was yet another blow to the U.S. veal industry, which has long been mired in conflict with animal welfare groups because of its use of crates to restrain the calves’ movement.

According to the American Veterinary Medical Association, consumers seldom cite animal welfare as a concerning food issue but express it as “a matter of high concern” for veal.

But just 40 miles from where that horrifying video was filmed in Grand Isle, in the small town of Fairfield, Vermont, the folks behind Stony Pond Farm are among a number of smaller-scale dairy farmers trying to persuade consumers and fellow farmers alike to think outside the pen when it comes to veal – and they’re aiming to make more humane rearing and slaughtering practices an industry standard.
FULL POST



July 18th, 2013
11:15 AM ET
Share this on:



June 26th, 2013
04:45 PM ET
Share this on:

No matter how you slice it, Southern food is complicated. Some detractors dismiss the whole menu as an over-larded, gravy-drenched, carbed-up monolith; they clearly just haven’t been invited to the right homes for supper.

At its core, Southern food is one of the most multilayered, globally-influenced and constantly evolving cuisines on the planet. It’s inextricably and equally tied to the rhythms of the seasons and the lives of the people who cook it the way their grandmother did, and her grandmother before her, and so on.

No one cooks Southern food alone; there’s always a ghost in the corner giving guidance. For millions of people, that’s Paula Deen, a celebrity chef whose sugary, bubbly bonhomie has earned her the moniker “Queen of Southern Cooking” - as well as her share of critics.
FULL POST



Pinterest
Archive
July 2014
M T W T F S S
« Jun    
 123456
78910111213
14151617181920
21222324252627
28293031  
| Part of