Cooking Notes

by | Dec 2, 2009 | Food Science | 0 comments

Recipes on this site are designed for your enjoyment, and they were created in a home kitchen using an electric stove and a 5 qt slow cooker, but no microwave. The recipes are my property, and proper attribution to the inspiration to my recipes is given as often as possible. I request that you do the same if you duplicate or share the recipe.

Cooking times are approximate. Time dedicated to the recipes also varies. Measurements are usually eyeballed, but, as I am learning, it’s important to note because sometimes the recipes turn out 100s of times better when I actually stick to the recipe!

Food safety should always be adhered to:

Poultry must be cooked to 165 degrees Fahrenheit, as should casseroles and any reheated leftover food. Meat, pork, fish, seafood, egg products should be cooked to 145 degrees. It’s best to use a food thermometer to tell if the dish is properly cooked, although there are tried-and-true signals that food is close to the correct temperature. Keep hot food hot and cold food cold until you’re absolutely ready to use it or serve it. Be sure to wash your hands and your equipment thoroughly prior to and after use. Cross-contamination from our hands to our food is the most common way to spread disease, so combat it by washing hands. You really can’t wash your hands too often.

If you create a fun variation of the recipe, please let me know! I love to continue experimenting with my fave’s!

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