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Sep 20, 2008 12:00 am US/Central
Simple Meals For Busy Families
Tips From The Texas Beef Council
FORT WORTH (The Texas Beef Council) ―
Safe cooking is always key to help make meals great from beginning to end.
During her Sept. 20 appearance on CBS 11 News This Morning,
Texas Beef Council Grilling Culinary Director Tiffany Collins showcased a recipe (
print it here) that helps families enjoy home cooked meals without the fuss.
Following are some suggestions from the Texas Beef Council on proper refrigeration methods.
Storing leftovers -- Do not wait for leftovers to cool down, place them in the refrigerator or freezer in small, shallow, covered containers within two hours of cooking.
-- Immediately freeze any beef you do not plan to use within a few days. Store it at 0°F or colder. Also, label each package with the date and contents for future identification.
-- Beef can be frozen in its original transparent packaging for up to two weeks. For longer storage, prevent freezer burn by re-wrapping beef in freezer paper, plastic freezer bags or heavy-duty aluminum foil. Press out as much air as possible before sealing.
Reheating leftovers
-- Reheat leftovers to a minimum internal temperature of 165 degrees and stir to cook evenly.
The Facts on Food Safety America's food supply is one of the safest in the world, however, consumers play a vital role in ensuring the safety of food once it gets to homes.
Follow the simple steps below -- the 3C's -- and you can keep the food you eat safe.
- Keep it Clean
- Keep it Cold
- Cook it Properly
Keep it Clean Keep everything that touches food clean
Wash your hands with hot soapy water for at least 20 seconds before preparing food.
Keep raw meat from coming into contact with other foods during preparation. Wash your hands and all utensils and surfaces with hot soapy water after contact with raw meat.
Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, use a separate cutting board for the sole preparation of raw meat, poultry and fish.
Carefully wash cutting boards and knives with hot soapy water and then sanitize with a solution of household bleach and water. Some cutting boards can be cleaned in the dishwasher.
Keep it Cold As a general rule, keep cold foods cold and hot foods hot.
Make grocery shopping the last stop on your list of errands. Pick up meat and refrigerated items last during your shopping trip.
Store properly wrapped meat in the meat compartment or the coldest part of your refrigerator. You may want to place meat in a plastic bag to prevent possible leakage.
Thaw meat in the refrigerator or microwave (at reduced power setting). Do NOT thaw meat on the kitchen counter.
Do not wait for leftovers to cool down. Store them in small, shallow, covered containers within two hours of cooking.
Cook It Properly Use an instant-read thermometer to verify cooking temperatures. Follow these cooking guidelines to keep food safe:
Ground Beef - Cook to 160°F internal temperature. Cook ground beef until there is no pink and the juices run clear.
Steaks and roasts
- 145°F internal temperature (medium rare)
- 160°F internal temperature (medium)
- 170°F internal temperature (well done)
Reheat carry-out meals and leftovers to a minimum internal temperature of 165°F and stir to cook evenly.
When basting grilled meats, brush sauce on cooked surfaces, rather than on raw meat. Be careful not to contaminate fully cooked meats by reusing leftover marinade or adding sauce with a brush previously used on raw meats. Bring marinades to a rolling boil for one minute for safe use on cooked meats.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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