It’s that time of year again, where the weather becomes colder, your family gathers to celebrate and delicious food is always around. However, there are times when the food doesn’t turn out so delicious or the fire department has to be called. To be sure that doesn’t happen to you, Christy Mendoza, Regional Extension Agent for Food Safety & Quality, has a few tips to keep the smoke detectors from going off.
Plan Ahead
Decide your menu as far ahead of time as possible, and then make a shopping list from the recipes you will use for your menu. Download this iBook Guide to Thanksgiving that has loads of useful tips including a full meal preparing schedule! https://itunes.apple.com/us/book/au-food-systems-institute/id757262288?mt=11
Use Fewer Side Dishes
Everyone loves side dishes, but you don’t need to make everything possible for a small party. All you really need is a dressing or stuffing dish, green beans, mashed potatoes or sweet potatoes, cranberry sauce and a salad.
Have Guests Bring a Covered Dish
Make sure to share the workload so it’s easier on everyone and leaves you more time to spend with your family.
Read the Recipes Thoroughly
If you don’t take the time to read the recipes you could find out halfway through preparation your main meat recipe needs hours of thawing or marinating before going in to the oven.
Make Sure to Measure and Substitute Correctly
Dry ingredients are measured in a metal or plastic cup so you can mound them then level off for the correct amount.
Wet ingredients or liquids should be measured in a clear glass or plastic cup with markings on the side so you see it at eye level to be sure you are hitting the mark.
If your cake recipe calls for large eggs and all you have are jumbo eggs, it could mean the difference between a light and lovely cake and a gross, eggy one. An ingredient Substitution Chart might help, http://www.aces.edu/pubs/docs/H/HE-0585/index2.tmpl
Thaw Your Turkey Correctly
Allow at least 24 hours for thawing in the refrigerator for every five pounds of meat you are planning to cook. And NEVER THAW MEAT ON THE COUNTER, it can cause bacteria to grow and someone to get sick.
Don’t Stack Leftover Containers
If you do it traps the heat in and you want your food to get cooled down as quickly as possible.
If you remember these tips around the holiday season you and your family will be a lot happier. And you can spend more time with family instead of stressing about if that weird smell is smoke or not.
Upcoming Extension Programs
• Young people ages 9-18 interested in learning more about livestock or horses are asked to contact the Extension Office. Sign-ups are happening now for Livestock Skill-a-Thon and Quiz Bowl, as well as the horse club and Equine Quiz Bowl. There is no or little cost to participate in these events.
• 4-H Project Pig Squeal is currently taking registrations. Contact the Extension office for more details.
• 8 a.m. to 2 p.m. Nov. 30: Precision Planter Clinic at E.V. Smith Research Center in Shorter. Registration is free, but there is a limit to the number of participants. Contact the Extension Office for registration details.
• Dec. 12-13; Alabama Row Crops Short Course in Auburn. Call the Extension Office for registration details.
• 5:30 p.m. to 8:30 p.m. Dec. 14, 4-H CPR and First Aid Workshop at Extension Office. Cost is $10 and includes a meal. Class is limited to 25 participants. Call the Extension Office to sign up.
• Feb. 22, Sand Mountain Research and Extension Service, Crossville; Sand Mountain Forage and Weeds Meeting. More information will be provided later.
For more information on this topic and many others, contact the Etowah County Extension Office, 256-547-7936 or 3200 A W. Meighan Blvd., Gadsden. Amy Burgess is extension coordinator for the Etowah County Extension Office.
http://www.chipleypaper.com/news/20171124/extension-corner-holiday-food-preparation-safety