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 in the freezer. Salted nuts are more prone to rancidity than unsalted, so we recommend refrigerating after opening.
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 about 5 to 10 minutes, turning frequently to avoid scorching. Watch closely, as the nuts may be golden one minute then turn dark brown the next.
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. Almonds may be chopped in a blender or food processor, 1/2 c. at a time for 30 seconds on high speed. Place nuts in a zip lock … Read more
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 paper towels to dry. Roasting also will loosen the skins of peanuts, either shelled or unshelled. Source Source: Almond Board of California Web Page: www.almondsarein.com
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 from the corrugated box and place in a single layer on a tray. Always leave the wrapper on while thawing. Timetable for Defrosting Meats in the Refrigerator … Read more
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 not refreeze defrosted meat that is held at room temperature for more than two hours. If the vacuum wrap has been removed, rewrap the steaks in a … Read more
Here are some guidelines for how long you can safely store beef products, but always remember – WHEN IN DOUBT – THROW IT OUT! Uncooked hamburger and stew meat can be frozen for 3-4 months. Uncooked, fresh steaks and roasts for 6-12 months. Unopened lunch meats can be frozen and stored for … Read more
Rinse meat thoroughly in cold running water. Fill a pot or bowl with enough cold water to submerge the meat and let soak for several hours, changing water often, until blood no longer seeps from the meat. Fill a pot with enough clean water to submerge the meat, place on the stove … Read more
Very Rare Rare Medium Rare Medium Well Done Very Well Done Source Source: Beef.org Web Page: www.beef.org
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 broth through cotton cloths. The meat may be shredded and served with seasoning or used for soup.
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. When cooking with more than 1/2lb of beef, soak the beef in water for 1 hour to draw out the blood. When the beef is less than … Read more
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 continue to boil on medium heat for 5 to 10 minutes. Add kelp, turn off the heat, and let it sit for 5 minutes. Strain the broth … Read more