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Fresh salmon packaged in plastic food wrap has a sell-by date sticker or label on the package. According to the USDA Food Safety and Inspection Guidelines, a sell-by date is not a food safety date ...
For many years, there’s been a debate in the kitchens of many families (myself included). First, it was the long-held belief that you should wash chicken before cooking. That myth was debunked ...
* And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...
For many of us, there are things lurking in our fridge that we dare not unearth, from cloudy Tupperware shoved at the back of the fridge to the unidentifiable object in our produce drawer.
Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.
A pellicle is a skin or coating of proteins or cellulose on the surface of meat (e.g. smoked salmon) or fermented beverages (e.g. Kombucha).. Pellicles of protein that form prior to smoking meat (including fish and poultry) allow smoke to better adhere to the surface of the meat during the smoking process.
The refrigerator should be at 40°F (4.4°C) or below and the freezer at 0°F (-17.7°C) or below. [ 27 ] For example, liquid foods like soup kept in a hot slow cooker (149°F or 65°C) may last only a few hours before contamination [ citation needed ] , but fresh meats like beef and lamb that are promptly frozen (-2°C) can last up to a year.
People love salmon because it tastes less "fishy" than other fish and because it can be prepared any number of cooking methods, including grilled, air fried, baked, poached, sautéed or smoked.