- Keep meat and poultry separate after purchasing to avoid cross contamination from any of the juices. Wrap each separately in plastic bags to be safe and store immediately in the refrigerator (unless you are cooking right away).
- Already have food in the freezer? Frozen meats or poultry should be thawed in the refrigerator. Never leave foods out on the counter to thaw; you're just asking for trouble. No time for a slow thaw? You can also thaw wrapped meats and poultry in cool water or in the microwave. Foods that are only partially thawed before cooking will not cook as evenly.
- Just like thawing, marinate your food in the refrigerator. If your marinade is so delicious and you want to use it while cooking, keep a portion aside. Never use the same marinade for cooking that you used for the raw food - throw that away as soon as you move the meat or poultry to the grill (or you can boil it to make sure you kill all the bacteria, but who has the time?)
- If you're having your bbq at another location, store the food in an insulated cooler with ice packs to keep the food at 40 degrees or below. Pack the cooler just about when you are ready to head out the door.
- Don't use the same utensils or plates for raw and cooked food without cleaning them thoroughly first.
- Food-borne illness like salmonella and e-coli can still be present in undercooked meat and chicken. Keep a thermometer handy to check foods are cooked to the appropriate temperatures:
- Poultry: 165 degrees
- Hamburgers: 160 degrees for medium
- Beef, veal, lamb (i.e. steaks, chops): 170 degrees for well done, 160 degrees for medium, 145 for medium rare
- Pork (all cuts): 160 degrees
- Note: reheat already cooked meats to 165 degrees or until steaming hot.
- Keep cooked and prepared foods out of the danger zone! If you are not eating immediately, best to keep your foods covered to stay warm and cold items refrigerated until you are ready to eat. Bacteria thrive in temperatures between 40 degrees and 140 degrees. The rule to remember is...."Keep hot foods hot and cold foods cold!"
- After your done enjoying your meal, don't leave food out in the heat for longer than an hour, especially mayonnaise-based foods. Any food left out for more than 2 hours, just throw out (in my house that's never a problem). Or to make it even simpler: "If in doubt, throw it out!"
If you are looking to add some variety to your summer grilling menus, why not try lamb? Great as either an appetizer (i.e baby lamb chops) or main dish, this protein powerhouse is loaded with essential vitamins and minerals, making it a perfect addition to your healthy summer diet. On average a 3 ounce serving of lamb has about 175 calories and less than 10 grams of total fat. Among the nutritional highlights, lamb is an excellent source of vitamin B12, niacin, zinc and selenium as well as a good source of iron and riboflavin. All of which are necessary in aiding the body's immune system, wound healing, the metabolism of nutrients and enzyme function.
Lamb is so easy to cook...all you need is a little olive oil, salt and pepper to taste and you're ready for the bbq. Or for a little more punch, try creating your own rub by adding garlic and herbs like rosemary and thyme. For grilling or roasting lamb chops, roasts and steaks the US Dept. of Agriculture recommends cooking to an internal temperature of 145 degrees (medium rare), 160 degrees (medium), or 170 degrees (well done). Ground lamb burgers should be cooked to a safe minimum temperature of 160 degrees. Here's a tip: most lamb is sold with ¼ or 1/8 inch of fat, so remember to trim the remaining fat before or after cooking to save on calories and fat. Happy grilling!
If you live in NYC or will be in the area... run don't walk to Asphalt Green (555 E 90th St) this Saturday June 20th to participate, volunteer or just cheer on a great organization called Girls on the Run® (GOTR). Started in 1986, GOTR is a national non-profit organization dedicated to teaching girls between the ages of 8 and 12 the importance of self-respect and healthy living through a 24-lesson curriculum that includes interactive activities such as running, games and community service. Focusing on the physical, emotional, and social well-being of a girls' development, the goal at the end of the 12-week program is that these girls will have the fundamental tools that will help them become confident strong young women. This is such an impressionable time in a girl's life and through organizations like GOTR it has been shown that there is a marked improvement in body image, eating attitudes and self-esteem. What we teach our girls now will help them for a lifetime.
To find out how you can get
involved in this Saturday's event go to www.gotrm.org or for more information on a council in your area, please visit the national website at www.girlsontherun.org
