84-Lancaster Farming, Saturday, February 25, 1995 Consuming Thoughts by Fay Strickler Penn State Extension Home Economist For Berks Co. Almost every American house hold posseses at least one micro wave oven and the popularity of microwave cooking continues to grow. Yet, concerns about the safety of cooking meat and poul try products in the microwave per sist. Even the cookware and plas tic wraps used in the ovens have come under question. Plus, there are traits, unique to microwave cooking, that affect how completely food is cooked. “Cold spots” can occur because of the irregular way the microwaves enter the oven and are absorbed by the food. Since we have traditionally re lied on thorough cooking to kill bacteria that may be present in food, consumers should take sim pie, yet effective steps to ensure even cooking when using a micro- wave. The USDA’s Meat and Poultry Hotline offers these tips on how to microwave safely when defrosting or cooking: Defrosting: When using the microwave to defrost foods, plan to finish the cooking immediately. Some areas of larger food items may begin to cook during the defrost cycle, rais ing the temperature to a point where bacteria can flourish. • Remove food from store wrap prior to thawing. Foam insulated trays and plastic wraps are not heat stable at high temperatures. They can melt or warp from the food’s heat, possibly causing chemicals to migrate into the food. • Don’t defrost or hold food at room temperature for more than 2 hours. It is easy to forget all about a food item thawing in the micro wave oven. Set a timer to sound an alert when the thawing time is up. Cooking Tips: • Debone large pieces of meat Bone can shield the meat around it from thorough cooking. • Arrange food items uniformly in a covered dish and add a little liquid. Under the cover, steam helps kill bacteria and ensures uni form heating. Either plastic wrap or a glass cover works well. Many recipes suggest venting a small area, allowing some steam to es cape. Plastic wrap shouldn’t touch the food. • Cook large pieces of meat at SO percent power for longer per iods of time. This allows the heat to reach deeper portions without overcooking outer areas. Com mercial oven cooking bags can also help even out cooking and provide a tender product • Move the food inside the dish several times during cooking. Stir soups or stews. If you don’t have a turntable, turn the entire dish dur ing cooking. This is especially im portant for food like casseroles that can’t be stirred. • Do not cook whole, stuffed lours: ON SALE NOW KIPS Navy & Gray Childrens Sneakers Footholds $29.95 Lake of the Woods Boots, Insulated, Waterproof, 8” $49.50 Northlake Boots, Insulated, Waterproof, 6” LARGE SALE • ONE DAY ONLY! March 11 • Gordonville Sale Day Many special prices on Mens, Womens and Childrens Shoes & Sneakers As Much As 5094) OFF Our Already Low Prices GOOD FOOD OUTLET STORES See Our Original Line Of Golden Barrel Products Plus All Kinds Of Beans, Candies, Dried Fruit, Snack Mixes, Etc. At Reduced Prices * BAKING MOLASSES * MAPLE SYRUP * BARBADOS MOLASSES * PANCAKE & WAFFLE * BLACKSTRAP SYRUPS MOLASSES * SORGHUM SYRUP A CORN SYRUPS * LIQUID & DRY SUGARS * HIGH FRUCTOSE * PANCAKE & WAFFLE SYRUPS SYRUPS JIV , * CANOLA OIL St?// I ’ A COCONUT OIL \]l 1 ACORN OIL /«? A COTTONSEED OIL A OLIVE OIL A PEANUT OIL A VEGETABLE OIL A SHOO-FLY PIE MDC Processors Of Syrups, Molasses, Cooking Oils. Funnel Cake Mix, Pancake ft Waffle Mix ft Shoofly Pie Mix GOOD FOOD OUTLET Located At Good Food, Inc. W. Main St., Box 160, Honey Brook, PA 19344 215-273-3776 1-800-327-4406 Located At L & S Sweeteners 368 E. Main St, Leola, PA 17540 717-656-3486 1-800-633-2676 - WE UPS DAILY - poultry in the microwave. The bones and density of the bird do not allow even cooking. Mi crowaves may not thoroughly cook the moist stuffing deep in side the bird either. • Never partially cook food. If planning to combine microwave cooking with conventional roast ing, broiling or grilling, transfer the microwave foods to conven tional heat immediately. • Use a temperature probe or meat thermometer to verify the food has reached a safe tempera- Prepare Paczki (Continued from Pago B 3) ed) with rotary beater until smooth. Add remaining flour (not sift ed). Mix until dough leaves sides of bowl. Turn out onto lightly floured board. Knead until dough becomes smooth, elastic, and no longer sticky (S-10 minutes). Place in lightly greased bowl. Grease top of dough. Cover with ...$11.95 ...$49.50 If your local itore . doe* not have it, SEND FOR FREE BROCHURE -MAZ r ~ Mo*', - C .)<■) L J ture. Check the temperature in se veral places, avoiding fat and bone, it should reach 160*F for red meat; 180*F for poultry. • Make allowances for oven wattage variations. Because ovens vary in power and operating effi ciency, make sure food is done. Use a meat thermometer and vis ual signs to check doneness. Juices should run clear, and meat should not be pink. • Observe the standing time in the recipe. It is necessary to com plete the cooking process. waxed paper. Let rise in warm place (80-85) until doubled (1 to 114 hours). Punch down. Divide dough into a few ports. Slightly roll each piece and cut in to desired shapes with a sharp knife. Deep fry in vegeiable oil until golden brown on all sides. Drain on paper towels, sugar as desired, and enjoy! tf / —-j CLOSED SUNDAYS, NEW YEAR, EASTER MONDAY, ASCENSION DAY, WHIT MONDAY, OCT. 11, THANKSGIVING, FliaiTill CHRISTMAS A DECEMBER 2STH FISHER’S FURNITURE, INC. 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