Food Safety & Cooking

Transcription

1 Food Safety & Cooking Home Storage Food Safety Cooking Guide Barbecue Basics Topical Seasonings Entertaining in Style

2 Home Storage Fresh meat is highly perishable. Proper home storage of fresh meat is essential to maintain food safety and quality. Here are some guidelines on storage methods and temperatures that will ensure the safety, flavour, tenderness, appearance and nutritive value of Today s Pork. Pork Storage Time Chart Refrigerator Freezer Product (36-40 F/2-4 C) (0 F/-18 C) FRESH days months Roasts, steaks, chops Ground Pork Sausage Variety meat PROCESSED days months Sausage, smoked dry/semi dry Ham* 3-4 N/R Bacon* 7 1 Cold cuts* 3-5 N/R Leftover Cooked Pork** N/R - Not Recommended * If vacuum packaged, check manufacturer s Best Before date. ** Leftover cooked Pork should be cooled, uncovered, at room temperature, then covered tightly and refrigerated or placed in freezer within an hour after cooking. Refrigeration As soon as you get home from the store, place fresh wrapped meat in the meat compartment or in the coldest part of the refrigerator on a tray. When properly stored, fresh meats will keep in the refrigerator 2-4 days. Use as soon as possible. Cured and smoked products may keep up to 1 week. 23

3 Food Safety Temperature Guide Complete freezing of water in meat. Freezing Cuts wrapped in plastic can be frozen as purchased for up to 2 weeks. For longer storage, use moisture proof airtight packaging, freezer bags, heavy duty foil or freezer wrap to protect the meat from losing moisture during storage. Remove as much air as possible before sealing. Cover sharp bones with extra paper before wrapping, so bones don t poke through the packaging and cause freezer burn. Freezer burn is caused by loss of moisture on the surface of food. Meat which has freezer burn will have a dry, discoloured surface and when cooked will be tough and bland tasting. Freeze steaks and chops in meal size packages. Freeze ground Pork in 250g (1/2 lb) or 500g (1 lb) packages. A double layer of waxed paper between steaks, chops and patties makes it easy to separate them later. Label packages with the date, Pork cut, the number of servings and weight of the package. 24

4 Defrosting Guide The best way to defrost meat is in the refrigerator. Defrosting Time Pork Cut (hours in refrigerator) Roast larger than 2 lb/1.0 kg 4-7 (per lb/500 g) Roast less then 2 lb/1.0 kg 4-6 (per lb/500 g) Steaks chops (single) 3-4 Steaks chops (4 - pack) 5-8 Ground Pork 1 lb/500 g 3-4 Ground Pork 2 lb/1.0 kg 8-10 Meat defrosted in a microwave oven should be cooked immediately.* *Follow microwave oven manufacturer s directions. The Three C s for meat handling 1. Keep it CLEAN 2. Keep it COLD 3. Keep it COVERED Food Safe Basics Sanitation has two primary components: a clean kitchen and personal hygiene. Keep manual contact with food to a minimum. Cutting surfaces should always be thoroughly cleaned. Keep your hands and all cooking utensils clean. Use clean utensils for each food item. Never allow raw and cooked foods to come in contact with each other or the same surfaces. Do not leave perishable foods at room temperature more than 2 hours. Use foods within the recommended storage times or package dates. Refrigerate leftovers within 1 hour. When in doubt, throw it out! If you discover something in the refrigerator that you have forgotten, don t taste it! If it looks or smells suspicious, throw it out! 25

5 Cooking Guide The food safe temperature for all Pork is 160 F (70 C) for medium doneness. Pork is done when internal juices run clear. The exception is ground Pork and fresh sausage, which must always be cooked well done. Roasting Roast on a rack in an uncovered pan at an oven temperature of 325 F (160 C). Insert meat thermometer in centre of roast or thickest part without touching fat or bone. Remove roast at 5 F (3 C) below recommended temperature. Cover roast with foil and let stand 15 minutes before carving. Roast will continue to rise in temperature. Medium Doneness Cook your Pork Roast to an internal temperature of 160 F (70 C), about 25 min/lb (55 min/kg). REMEMBER LOW AND SLOW WILL GIVE YOU A TENDER AND JUICY ROAST EVERY TIME

6 Loin Approx Cooking* Cut Weight lbs Weight kg Min/lb/500g Centre bone in Tenderloin End, Double Loin boneless Single Loin boneless Rib End boneless Crown Rack Tenderloin g Shoulder Approx Cooking* Cut Weight lbs Weight kg Min/lb/500g Shoulder Butt, bone - in Shoulder Butt, boneless Shoulder Picnic, bone - in Shoulder Butt, Capicola boneless Leg Approx Cooking* Cut Weight lbs Weight kg Min/lb/500g Leg Shank/Centre, Butt bone - in Leg Shank/Centre, Butt boneless Leg Inside/Outside, boneless Leg Tip boneless * Cooking times are based on meat taken from refrigerator. Cooking times are approximate and will vary depending on thickness and length of roast. 27

7 Broiling Place Pork on rack in broiler pan or shallow baking pan 3" to 5" (7.5 cm to 12.5 cm) from heat. Broil until Pork is brown on one side. Turn and broil second side until done. Season each side after browning. Approx. Total Thickness Cooking* Cut in. (cm) Time/Min. Rib End Chop, Tenderloin End bone in 3/4 (2.0) 8-11 Loin, Rib End Steak, Butterflied, Tenderloin End, boneless 1 (2.5) Loin, Back Ribs Side Ribs Loin/Leg Kabobs 1 cubes 9-11 Leg, Inside Steaks 1 (2.5) Shoulder, Chop, Steak 3/4-1 (2-2.5) Ground Pork, Burgers 1/2 (1.0) 7-9 Pan Frying Place Pork in a small amount of heated oil in a large fry pan. Cook uncovered, over medium heat, turning occasionally until done. Approx. Total Thickness Cooking* Cut in. (cm) Time/Min. Loin, Rib End Chop, 1/4 (0.5) 3-4 Tenderloin End 1/2 (1.0) 5-6 bone in 3/4 (2.0) 8-10 Loin, Rib End Steak, 1/4 (0.5) 3-4 Butterflied, Tenderloin End, 1/2 (1.0) 7-8 boneless 1 (2.5) Tenderloin 1/4 (0.5) 3-4 1/2 (1.0) 4-5 Leg, Inside Steak 1/2 (1.0) (2.5) Shoulder, Chop, Steak 3/4 (2.0) (2.5) Ground Pork, Burgers 1/2 (1.0)

8 Pan - Broiling Place Pork in a preheated heavy fry pan which has been brushed with oil. (Do not add water). Cook, uncovered, at medium heat until done, turning occasionally. Season as desired. Approx. Total Thickness Cooking* Cut in. (cm) Time/Min. Loin, Rib End Chop, 1/4 (0.5) 3-4 Tenderloin End 1/2 (1.0) 7-8 bone in 1 (2.5) Loin, Rib End Steak, 1/4 (0.5) 3-4 Butterflied, Tenderloin End, 1/2 (1.0) 7-8 boneless 1 (2.5) Leg, Inside Steak 1/2 (1.0) (2.5) Shoulder, Chop, Steak 3/4 (2.0) (2.5) Ground Pork, Burgers 1/2 (1.0) 7-9 Sauté Method The sauté method is for thin, lean, tender cuts and slices. Season Pork as desired. Heat a shallow pan or wok over fairly high heat. Lightly coat the pan with cooking oil or non-stick spray. Cook until golden brown on bottom side. Turn and cook until golden brown. Stir-Frying Stir-frying is a method of pan-frying lean and tender strips, slices, cubes or ground Pork. Season or marinade Pork if desired. Heat shallow pan or wok over fairly high heat. Add oil as needed and heat 30 seconds. If meat is added first, cook Pork strips until golden brown on all sides. (Follow recipe directions for adding vegetables, noodles, etc.)

9 Braising Braising is the cooking method that is usually used for less tender cuts of meat. The cooking process tenderizes the Pork by slowly simmering the meat in a small amount of liquid in a covered pan (additional liquid may be added during cooking). Stewing is a form of braising that uses more liquid and smaller pieces of meat. If desired, coat Pork with seasoned flour. Brown in heavy pan in small amount of oil. Remove drippings. Add small amount of liquid. Cook covered, over low heat on top of range or in a 325 F (160 C) oven until tender. Approx. Total Thickness Cooking* Cut in. (cm) Time/Min. Loin, Chops, bone in 3/4 (2.0) 30 Boneless Loin Chops 11/2 (4.0) 45 Shoulder Steaks 3/4 (2.0) Leg, Loin Cutlets 1/4 (0.5) 5-7 Side Ribs, Back Ribs hours Microwave Cooking Pork cooked in the microwave oven is nutritious, delicious and appetizing. With the magic of microwaves, frozen Pork thaws rapidly - fresh or cured. Pork cooks in a short time and leftovers reheat quickly without drying out. Times suggested in recipes are only guidelines, microwave ovens have different wattage levels. Seconds are critical, do not overcook. Foods continue to cook by conduction after being taken out of the microwave oven. Standing time called for in recipes is required for completion of the cooking process. *Note: Microwaving is not recommended for larger cuts of Pork or bone-in roasts. 30

10 Barbecue/Grilling Today s Pork is a year-round barbecue favourite. Whatever cut you use, Pork will always be moist and tender, as long as you don t overcook it. Steaks/Chops: Select well trimmed cuts - 1" - 1 1/4" (2.5 cm to 3 cm) thick - from the leg, loin or shoulder. Side/Back Ribs: Option #1: Place ribs on a shallow baking pan and roast uncovered for 30 minutes at 300 F (149 C), add sauce and finish over low heat on the grill. Option #2: Simmer ribs for 30 minutes in boiling water, add sauce and finish over low heat on the grill. Roasts: Cook over low to medium indirect heat to an internal temperature of 160 F (70 C). Pork Burgers: Grill Pork burgers over medium heat for 5 to 10 minutes per side. GROUND PORK MUST ALWAYS BE COOKED WELL DONE Pork Kabobs: Alternately thread Pork cubes from the leg, loin or shoulder with vegetables or fruit onto a skewer (if using wooden skewers, soak in water for an hour to prevent burning). Barbecue over low to medium heat turning often and basting with sauce or reserved marinade. Cook for about 25 minutes or until the internal juices run clear. Pork Sausage: Natural casing gourmet sausage is great on the barbecue grill, whole or cut up for kabobs. Choose your favourite variety from Italian to German style Bratwurst. For best results grill over low to medium heat, turning frequently until fully cooked. Use tongs instead of a fork to turn sausage to avoid puncturing the natural casing. Fresh sausages can be pre-cooked by simmering in boiling water or baking in the oven at 325 F (160 C) for 15 to 20 minutes and finished on the BBQ. 31

11 Barbecue Basics Grill Pork over low to medium heat. Think Low and Slow. Do not place Pork too close to the coals. For roasts, use indirect heat by operating one burner and cooking the roast over the other side of the barbecue with the cover closed. Use a drip pan when barbecuing Pork roasts. Pan juices can be used for basting or gravy. Use tongs instead of a fork to turn chops or steaks. A fork will pierce the meat allowing the flavourful natural juices to run out. Avoid using salt while cooking as it draws moisture from the meat. 32

12 Topical Seasonings Today s Pork can be studded, spiked or covered with a crust to add extra flavour, texture and appearance. Fresh rosemary sprigs and garlic slivers Coat with a mixture of mustard, fresh parsley and oil, sprinkle with breadcrumbs, 20 minutes before the end of cooking Finely chopped garlic and crushed black peppercorns Black peppercorns, paprika and dried mixed herbs Glazes Chops, steaks, kabobs and roasts can be glazed to add extra flavour and create an attractive appearance. Mix together and spread over a roast 20 minutes before the end of cooking, or brush over the surface of chops, steaks or kabobs prior to grilling. Honey, ginger and orange juice Mustard and honey Garlic, ginger and honey Honey, soy sauce, garlic and pineapple juice Plum jam, tomato ketchup and Worcestershire sauce Maple syrup, orange juice and cinnamon Whole grain mustard and brown sugar Red currant jelly, garlic and fresh mint Lemon juice, honey and fresh ginger Holiday Ham Glazes Honey or brown sugar with ginger or cinnamon Orange marmalade and orange liqueur Plum jam and apple juice 33

13 Stuffings Stuffing can be used to fill boned and rolled roasts, thick cut chops/steaks or rolled into cutlets, schnitzel or ground Pork patties. Stuffings can be as simple as your grandmother s favourite bread based mixture to wild rice, sausage meat, seafood, fresh fruit or vegetables. Try your favourite recipe or build your own. Spinach, fresh herbs, onion, garlic, apricots, pine nuts and rice Chestnuts and sausage meat Red currants, sausage meat and rosemary ENSURE THERMOMETER IS IN STUFFING WHEN CHECKING DONENESS Marinades Marinating both adds flavour and aids tenderizing of meats. To absorb flavours successfully, it is recommended to marinate for a minimum of two hours or overnight, covered and in the refrigerator. Try combining some of the following flavours or make some up of your own. Remember, never re-use a marinade. Reserve some of the unused marinade for basting. Olive oil, fresh herbs and lots of garlic Soy sauce, lemon juice, garlic, sherry and sesame seeds Horseradish, mustard and red wine White wine and orange rind Honey, orange juice and cinnamon Pineapple juice, soy sauce and fresh ginger Cider vinegar, apple juice and fresh sage Olive oil, lemon juice, garlic and dried mixed herbs Rosemary, garlic and olive oil Red currant jelly, red wine and fresh herbs Yogurt, fresh mint, oil and garlic 34

14 Entertaining In Style A Crown Roast of Pork is an elegant, yet simple meal to serve your family and friends. Whether it s a holiday celebration or a casual family get together, a Crown Roast of Pork is an excellent choice. Frills are easy to make and add a decorative touch to any special occasion. Cut a 4 x 2 3/4 inch (10 x 7cm) piece of paper or foil for each bone. Fold in half lengthwise but do not crease. Make parallel cuts (about every 1/8 to 1/4 inch), 1/2 inch from the folded edge. Wrap around the cooked rib bones and secure at the bottom with tape. Gently fluff ends into ruffled shapes with fingers. Appetizers Pork appetizers are easy to prepare and are convenient to have on hand. They can be used for elegant entertaining or as a light snack. Consider these suggestions the next time you are entertaining friends: Asian Pork dumplings tender back ribs hearty meat balls fresh melon wrapped in prosciutto ham peanut Pork satays mini kabobs gourmet sausages or delectable deli meats. 35