Prepare it! |
Defrost
meat, poultry and fish in the refrigerator overnight or in the microwave.
For faster thawing, place frozen food in a watertight plastic bag and run
cold water. DO NOT thaw foods at room temperature, because bacteria can
grow on the outer layers before the inside completely defrosts. |
Cook it! |
Health experts suggest that you thoroughly cook meat, poultry and fish, as well as dishes containing eggs to kill harmful bacteria. When cooked, meat appears brown or gray inside. Poultry juices run clear; fish flakes with a fork; and eggs are firm (yolk and white). |
Serve it! |
Use
clean dishes and utensils when serving food, not those used during the
preparation process. |
Store it! |
Don't
store ready-to-eat foods near uncovered raw meats and poultry because
their juices often contain bacteria. To avoid this, wrap or cover all
items in resealable plastic bags or seal-tight containers. |
PARMIGIANO-REGGIANO |
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Parmigiano-Reggiano is one of the world's 3 or 4 incomparable cheeses. This prized Italian cheese has been recognized for over seven centuries far beyond Italy's borders. And now, since the new millennium Parmigiano-Reggiano is an official space food on the International Space Station because of its nutritional value -- (more about that in a minute). This unique product is made from special ingredients found in only one place on earth -- a region of Northern Italy, comprised largely of the counties of Reggio Emilia, Parma and Modena, Bologna (west of the Reno River), and Mantua (east of the River Po) -- the controlled Parmigiano Reggiano District. The soil, the climate, the geography ... all come together to produce flavorful, nutritious grasses, which in turn yield a quality of milk found nowhere else. Dotting the hills and valleys of the Parmigiano-Reggiano district are nearly 10,000 dairies that supply the milk to the some 600 cheese houses where those wheels of Parmigiano-Reggiano are handcrafted just as they were 700 years ago. It takes 160 gallons of this special milk to make one 85 pound wheel of this concentrated powerhouse of nutrients. An excellent source of protein, calcium and phosphorous. Rich in vitamins A, B12, E, D, and K; pantothenic acid, biotin, magnesium, zinc, copper, potassium, sodium and cobalt. It also contains 18 of the body's 21 required amino acids. Lower in fat and sodium -- one of the lowest of any aged natural cheeses. During the Parmigiano-Reggiano's long and careful aging, its milk protein breaks down into free amino acids -- this gives the cheese its distinctive crunch, and makes it remarkably easy to digest. Even people who are lactose intolerant can enjoy Parmigiano-Reggiano. So back to Space Food. How did scientists discover Parmigiano-Reggiano? It's an interesting story. Living in the gravity-free environment of space causes all kinds of problems for humans. Osteoporosis and muscular atrophy are perhaps the greatest concern. Studies done on board the Russian space station MIR showed a drop in bone mass at the rate of 1% per month. The milk protein in Parmigiano-Reggiano breaks down into free amino acids, which do not require processing by the body and are immediately available for the body to metabolize. This makes Parmigiano-Reggiano easier to digest than other protein sources. It is also a rich source of calcium and phosphorous. So with a daily ration of 3½ ounces of Parmigiano-Reggiano space crews can get 100% of the recommended daily allowance of 1200 mg. of calcium from a natural food source. And the clincher: Parmigiano-Reggiano tastes good! The astronauts and the cosmonauts like it! Just think about female diets that turn to vitamin supplements to ward off osteoporosis. Here is a tasty major piece of news -- backed up by analytical prestigious studies. So now when I break off a chunk of cheese and drizzle my whole wheat Italian bread with Colavita extra virgin olive oil and enjoy, I remember what Mom told me as a 'little guy' -- "eat, it's good for you!!" -- Mother knows best. |
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PARMIGIANO-REGGIANO |
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Editor's Note: Parmigiano-Reggiano Sources: |
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WHAT MAKES FLOUR DIFFERENT? Two
things are responsible for making one flour different from another
flour. What Does all this Mean for Cake Flour? Cake flour is milled from soft, red winter wheat: |
Suggested Flour Usage |
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Soft cookies | Cake Flour |
A low-protein, bleached flour combined with a fat that does not melt fast such as shortening will limit cookie spread. |
Pie crusts | Two
parts all-purpose and 1 part cake flour |
The addition of a low-protein cake purpose to all-purpose flour will form cake flour less gluten. This makes a more tender crust. Over-mixing the crust ingredients will also toughen a pie crust. |
Muffins, quick breads | Cake
flour or two parts all-purpose and 1 part cake flour |
Use a low-protein flour, less gluten results in a more tender crumb. |
Cakes | Cake flour |
Cake flour is milled with a smaller grind and has lower protein for tenderness. Heavy bleaching also breaks down the gluten and allows for better distribution of the fat and better moisture retention. |
NOTE: These facts were supplied by General Mills. Softasilk® is a Registered Trademark of General Mills, Inc. |