824-Lancaster Farming, Saturday, July 19,1986 Safety Tps For Barbecued Foods NEWARK, Del. - The savory smells of sizzling steak, bar becued chicken and grill-cooked burgers— what summer celebration is complete without these? Bar becuing has been a long time favorite for meat preparation, and it continues to grow in popularity, according to Debbie Amsden, University of Delaware extension home economist. But along with the The HiPerForm Milk Cooling System Mueller Fre-Heaters The Refrigerated Receiver RUFUS BRUBAKER REFRIGERATION Southern Service Center R.D.3, Dry Wells Rd. Quarryville, PA 717-786-1617 Used 400 and 500 Gallon Coolers Available! Call For Other Tank Sizes And Prices! summer heat comes the increased risk of microorganisms that can cause food poisoning. Amsden offers several safety precautions to help reduce food-poisoning risks. Prepare all foods in a clean area with well washed hands and utensils. Keep all foods refrigerated until preparation or grilling time. If meats are to be marinated, do so in a glass or plastic con- With Effi th 614 Penryn Rd. MANHEIM, PA 717-665-3525 tainer in the refrigerator for a minimum of six to eight hours before cooking. Turn the meat at least once to let the flavors penetrate. The grill itself should be kept clean and free of food particles. To prepare the grill for cooking, rinse it in warm water then coat it with a non-stick vegetable spray. Or lightly rub the grill with vegetable oil to make clean-up easier and to Northern Service Center RDI, Box 199 Myerstown. Pa. 717-933-4711 help keep food from sticking. Thoroughly wash the grill in hot water and soap after each use. When building the fire, be sure it is hot enough to properly cook the meat. “A good rule is to use thirty briquets to grill one pound of meat,” Amsden ad vises. “Cook all meats at a low to moderate temperature unless a recipe indicates otherwise.” To judge the tem perature of the fire, hold your hand at the cooking height, palm side down. “Count the number of seconds you can hold your hand in that position before the heat LIVESTOCK EQUIPMENT Large Quantities of Sawdust Available 10 cents per cubic foot loaded on your truck KONDOR LUMBER CO. York, PA 717-755-6841 Others Sell - We Build - Let Us Save You Valuable Time ★ Affordable * Durable, Strong * * and Long Lasting * 800-242-3240 Summit Systems, Inc. Deer Creek Fencing Route HI Box 1218 833 Pnesttord Rd Breerewood PA 15533 Darlington MD21034 Frank 814-735-3393 Hal 301-836-3773 CENTRAL x "v JOSEPH H. HICKS. X FENCE CONSTRUCTION , Ml. Servicing Central Penna. M 2. Written Warranty #3. Guaranteed Estimates M 4. Six Years Experience #5. Strong, Long Lasting, Economical forces you to pull it away. At low to moderate temperatures you should be able to hold your hand over the heat for four or five seconds,” the home economist says. To increase grill temperature, move the grill closer to the coals or push the coals together. To lower grill temperature, raise the grill higher and spread coals apart. Be sure food is fully cooked before serving. The time it takes to cook the meat depends on the position of the grill, weather, temperature of the coals and degree of doneness desired. Meats should be tested for doneness while BUY. SELL, TRADE OR RENT THROUGH THE FOR SALE I SAWDUST ■ n Bags & Bulk ED VOGT & SON Medford, NJ 609-654-7489 they’re cooking. To test steaks and chops, make a slit near the bone and check the color. “Depending on the thickness of the meat and how well you want it cooked, it can take anywhere from 15 to 50 minutes to com pletely cook,” Amsden says. Poultry is done when the meat pulls easily from the bone and the thighs and drumsticks move easily. Fish should be cut at the thickest part and tested with a fork. The meat will flake when the fish is cooked. Shellfish will turn a milky color and become opaque when properly cooked. “Good Fence/Good Neighbors” Ag Fence Systems “Specializing in High Tensile Wire Installation” HORSE FENCES • CATTLE & SHEEP FENCES DEER CONTROL FENCES ft TRELLISES R D 2-Box4oo Newmanstown, PA 17073 FOR SALE WOOD SHAVINGS - KILN DRIED *2.00/Bag ’2.80/Bale LUKE L. MARTIN, JR. RD#3, Box 470 Ephrata, PA 17522 (717) 733-0653 WOOD SHAVINGS Kiln Dried - Some Dust Summer Price 17Vi* per cubic foot Or $26/Ton Delivered up to 20 miles 5 ton loads KELLER SENSENIG RD 3, Ephrata 215-445-6164 Larger cuts of meat whole hams or roasts— require a meat ther mometer to test for doneness. Amsden also recommends that larger cuts sit for 15 minutes before carving. When food is fully cooked, place it on a clean plate or serving dish, not on the same plate used to bring raw food to the grill. The uncooked food may have left some microorganisms on the plate. All plates used to carry uncooked food should be thoroughly washed before being used again. When the meal is over, promptly put away all foods and leftovers. 717-866-2855
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