BROOMFIELD, Colo. — Start the New Year off right with these great food safety tips.
Clean: Wash hands and surfaces often
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
Separate: Separate raw meats from other foods
Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.
Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Cook: Cook to the right temperature
Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.
Chill: Refrigerate foods promptly
Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below.
Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing.
Refrigerate within 1 hour if the temperature outside is above 90° F.
Tips courtesy of FDA.
Chicken Wild Rice Soup
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
3/4 Stick Butter, melted
3/4 Cup All Purpose Flour
1/4 Cup Olive Oil
1 Cup Carrots, diced
1 Cup Celery, diced
1 Cup White Onion, diced
1 Tbsp. Dried Thyme
1 Clove Fresh Garlic, minced
2 Bay leaves, broken
All-Purpose Seasoning to Taste
1 Lb. Rotisserie Chicken, shredded
1-1/4 Cups Wild Rice
2 Cups Heavy Cream
1 Cup Whole Milk
1 Quart Chicken Stock
3/4 Cup Toasted Almonds, sliced
1/2 Bunch Italian Parsley, chopped
Salt and White Pepper to Taste
Cook chicken, chill and pull or shred into medium-sized pieces. Cook wild rice in water until rice is fully bloomed and grains have opened completely then set aside. In a saucepot, combine flour and butter to make a roux and cook until roux is a toasted color. In a large stock pot add oil and heat. Sauté carrots, celery and onions then add thyme, garlic, bay leaves, all-purpose seasoning, rice, chicken, stock, cream, milk and adjust seasoning. Add roux in small amounts and let cook in to thicken. Add almonds and chopped parsley at the end and stir in well. Adjust seasoning as needed with salt and white pepper.
Visit www.coloradoagriculture.com for a complete list of recipes.
— Colorado Department of Agriculture
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