FNH publishes articles that benefit both consumers and professionals. An example:
Kitchen Appliances Worth Their Money in Savings
By Goody L. Solomon
Small kitchen appliances can make cooks happy. But so many are available these days, we need to choose and store them carefully to avoid clutter and the misery it can cause. In my kitchen, a few often used essentials -- food processor, toaster, coffee maker and coffee grinder -- occupy counter corners, out of the way but easy to reach.
The less frequently used rest in cupboards -- one example is the blender; another is the FoodSaver, which I had called into service mainly to vacuum seal coffee beans purchased in economy sizes and stored in small amounts for weekly consumption. Over the years, it proved worth while. So when 10-year-old parts recently could not be repaired or replaced, I bought a new one, and it's bringing even greater dividends since I began to purchase extra large sizes of staples such as flour, sugar, oatmeal, pasta and rice. In small vacuum-sealed bags, they all stay fresh for extended periods -- and that translates to money savings.
I also buy economy packs of boneless chicken breasts and, instead of storing single-meal portions in plastic freezer bags, I now vacuum seal them before freezing. This way, the chicken not only retains texture and flavor, but also escapes freezer burn. I paid a sale price of $67.99 for the FoodSaver and have been getting more than that sum back with savings on large bulk purchases plus reduced spoilage.
A relative newcomer to my kitchen is the slow cooker, which I had avoided because of apprehension that it might yield potentially unsafe food, particularly when it remains on low heat for several hours. Apparently, my worry had been misplaced, given all the slow cooking that's been practiced with no serious reports of illnesses.
Food safety experts say slow cooking poses no risk if the food is prepared as recommended by a manufacturer and the appliance heats properly. According to the Extension Service of the University of Minnesota, the direct heat from the slow cooker, lengthy cooking, and steam created within the tightly covered container combine to destroy harmful bacteria. "A safe slow cooker cooks slowly enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone (above 40 degrees F.)," advises the Extension Service.
I obtained a VitaClay which is said to operate at a higher temperature and accomplish the slow cooker effects -- such as tenderness and flavor infusion-- in a shorter time than competitors. The housing of this unit, according to a company spokesperson, is sealed fully (a necessity for the clay pot effect) and the internal temperature is too high for rapid bacterial growth even if the food were open to the air and there were bacteria present. Also, he said, it is made of natural zisha clay which is resistant to bacterial growth even if not washed properly.
I have had good results with saucy dishes -- such as pot roast, stew and meat balls -- and was surprised to produce tender, juicy boneless chicken breasts in tomato/wine sauce. In a traditional stew pot on a burner, chicken breasts tend to become stringy and sometimes tough.
Here are tips on using a slow cooker, from the U.S. Agriculture Department:
...Dried beans, especially kidney, contan a natural toxin that is easily destroyed by boiling. Therefore, before adding them to a slow cooker, soak them for 12 hours, rinse, and then boil for at least 10 minutes.
...Preheatling the crockpot before adding ingredients or cooking on the highest setting for the first hour will ensure a rapid heat start. This step will shorten the time foods are in the temperature danger zone.
..;.When cooking meat or poultry, the water or stock level should almost cover the ingredients to ensure effective heat transfer through the crock. Water or liquid is necessary to create steam.
...Place vegetables at the bottom of the cooker, since they cook the slowest.
...Do not overload the crock. Fill at least half full and no more than 2/3 full.
...Do not lift the lid or cover unnecessarily during the cooking cycle. Each time the lid is raised, the internal temperature drops10-15 degrees and the cooking process is slowed by 30 minutes.
...Use an accurately calibrated food thermometer to test food doneness. Insert the thermometer in the thickest part away from bone. Safe internal temperatures include: poultry 165 degrees F; beef, pork and lamb,160 degrees F.
...Do not cool cooked food in the crock. If not consumed immediately, place leftovers in shallow containers and refrigerate immediately. It is not recommended or safe to reheat leftovers in a slow cooker. Heat leftovers in the oven or microwave or on stovetop, until the food reaches 165 degrees F, and then add it to the preheated slow cooker. In the slow cooker, food should remain at 140 degrees F or above.
...Finally, to test a slow cooker, fill it one-half to two-thirds full of tap water and heat on a low setting for eight hours with the lid on. Then check the water temperature with an accurate food thermometer, doing this quickly because the temperature drops 10-15 degrees when the lid is raised or removed. The temperature of the water should be 185 degrees F. Temperatures below 185 degrees F. would indicate the slow cooker does not heat food high enough or fast enough to avoid potential food safety problems.
Nuts Are Healthy Food
By Goody L. Solomon
Nuts are not the no-nos you may think they are. True, they have a high fat content; but that fat can help prevent heart disease, can possibly can ward off cancer, and, yes, can assist in weight control.
Mounting evidence of these benefits has come forth in a growing number of research reports showing tree nuts, which are plant foods with benefits similar to those for beans, decrease heart disease with comparable results in men and women, all ages, vegetarians and carnivores, exercisers and the sedentary, smokers and nonsmokers. Clinical trials and laboratory experiments also have demonstrated nuts can lower total blood cholesterol while improving both the LDL (bad) cholesterol and HDL (good) cholesterol proportions -- probably because nuts are rich in unsaturated fats and contain several protective nutrients such as omega-3 fatty acids, vitamin E. selenium, magnesium and fiber.
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