Basics

Storing nuts

Storing nuts

Store Nuts in their shells to protect from light, heat, moisture, and exposure. If already shelled, store tightly covered in cool, dark, dry place or … Read more

Roasting nuts

Roasting nuts

Roasting improves the flavor of nuts. To roast, place blanched or blanched nuts on a baking sheet in a preheated 300° F. oven. Bake for … Read more

Chopping nuts

Chopping nuts

If you need large nut pieces, simply break nuts like pecans or walnuts with your fingers. For finer pieces, use a knife or chopping bowl. … Read more

Blanching almonds

Blanching almonds

To blanch shelled almonds, put them into boiling water and let stand 3 minutes. Drain. Slide skins off with your finger. Spread nuts on absorbent … Read more

Thawing Meat

Thawing Meat

Do not thaw at room temperature. For best results, thaw in the refrigerator. This allows for juicier, more flavorful steaks. Remove steaks or other items … Read more

Refreezing beef

Refreezing beef

Meat that is thawed at refrigerated temperatures (36°F to 40°F) can be refrozen. Refreeze defrosted meat within 1-2 days of holding at refrigerated temperatures. Do … Read more

Freezing Meat

Freezing Meat

Here are some guidelines for how long you can safely store beef products, but always remember – WHEN IN DOUBT – THROW IT OUT! Uncooked … Read more

Beef Cooking Guide

Beef Cooking Guide

Very Rare Rare Medium Rare Medium Well Done Very Well Done Source Source: Beef.org Web Page: www.beef.org

Chicken Broth

Chicken Broth

Remove the yellow fat from the chicken, put it in cold water and boil deeply. When the meat is well-done, remove the chicken, strain the … Read more

Beef Broth

Beef Broth

Usually made from brisket and shank, beef broth goes well with most foods. For the best flavor use only fresh or very recently frozen beef. … Read more

Anchovy and Kelp Broth

Anchovy and Kelp Broth

Remove head and internal organs from anchovies and wipe kelp with damp cotton cloths. Heat anchovies and water in a pot. Let it boil and … Read more