Showing posts with label food. Show all posts
Friday, January 17, 2020
How to make baby food
How to make baby food
How To Make Baby Food At Home
Are you curious about making your own baby food but don’t know where to begin?
So your baby is showing all the signs of wanting to eat, and you are excited to get started with baby food making but have NO IDEA how to go about it.
First you need to know what are the “right” foods for your baby’s age and not introduce too many foods at once.
It’s so important to follow a guide and follow the 4-5 day rule so that you know that your baby is ready for those foods.
What happens when you serve your baby foods that he is not ready to eat? The short answer: it can be hard on their digestive system and could be a source of food allergies later on.
How do you know if your baby is ready for solid foods?More than likely, your pediatrician has already suggested introduction of baby cereal or solid foods. If not, some of the signs are:
- The baby is able to sit up with support, reaches and grabs things and tries to put them in her mouth.
- Try to reach the food that it’s on your plate
- Mimics eating with their mouth when you eat
Basic First Foods:*Note, there is no significant difference wether you introduce fruits or cereals first.
- Mashed bananas
- Peaches
- Barley and rice cereal
- Carrots
- Pears
- Squash
- Sweet potatoes
- Apples
- Peas
Food Making Supplies
In recent years, there have been some all-in-one food steamers and blenders that make baby food making a snap. Know, that for hundreds of years people have used traditional methods and things typically found in your kitchen to make baby food. Therefore, you don’t really need any special equipment to make your own food.
In recent years, there have been some all-in-one food steamers and blenders that make baby food making a snap. Know, that for hundreds of years people have used traditional methods and things typically found in your kitchen to make baby food. Therefore, you don’t really need any special equipment to make your own food.
- Pot and a steamer basket, or
- Electric steamer
- Cutting board
- Good knife
- Immersion blender
- Water
- Ice cube trays or small storage cups
- Freezer baggies
- Sharpie Marker
- Organic fruit or vegetables
You have done your research, got all the materials and foods you need so you are ready to get started. The main thing you need to remember is to make your food smooth and thin for those beginner babies and as they get older you can make it a bit thicker and with more texture. To make your food smooth and thin you need to add a little bit of water at a time.
Fruit Purees
***NOTE – If you choose to start feeding your baby before the age of 6mos old you will need to steam all fruits. Steaming or light cooking these foods makes it easier to digest. After the age of 6 months you do not need to good fruits unless it’s a harder fruit such as apples. Also depending on the fruit and how much natural liquid the fruit has in it you may not need to add water. For instance pears have a TON of natural juices so you may not need to add any water.
Directions
- In a pot fill it about 1/3 of the way up and place a steamer inside of the pot.
- Add the fruit and bring to a gentle boil
- Once it starts to boil, turn down to low and let simmer until fork tender
- Remove from heat and place in a glass bowl
- Once cool then with your immersion blender blend until you get the consistently that is right for your baby. Again, you may need to add water to make it smooth enough.
Vegetable Purees
The only other material that you would need when doing vegetables is a baby pan. When steaming you would do the same type of thing as you did for the fruit. When blending this is when you will add water. I suggest using the steam water for extra nutrients and then add additional water if necessary. Remember to always add water a teaspoon at a time so you can control the consistency.
I like to roast many of my vegetables such as sweet potatoes, acorn squash, butternut squash or any type of winter squash. Check out these easy vegetable roasting instructions. Once your fruits and vegetables are made into puree’s then you can spoon that mixture into a BPA FREE ice cube trays
and place into the freezer up to 24 hrs. Place on the counter and let defrost just enough until you can easily take them out. Once all the cubes are out place them into a labeled freezer baggie and put back into the freezer.
and place into the freezer up to 24 hrs. Place on the counter and let defrost just enough until you can easily take them out. Once all the cubes are out place them into a labeled freezer baggie and put back into the freezer.
Your homemade baby food can last in the freezer for up to 6 months. When serving remember that each ice cube is 1 ounce. Follow the guides as to how much your baby should be eating at their age.
Tuesday, December 3, 2019
How long to cook turkey in electric roaster
How long to cook turkey in electric roaster
PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN
READY IN: 4hrs 20mins
SERVES: 18
YIELD: 1 Turkey
UNITS: US
INGREDIENTS
1 whole turkey, thawed up to 20 lbs
1⁄4 cup olive oil or 1/4 cup butter
1 teaspoon seasoning salt
1 teaspoon poultry seasoning
1⁄2 teaspoon pepper
NUTRITION INFO
Serving Size: 1 (288) g
Servings Per Recipe: 18
AMT. PER SERVING
% DAILY VALUE
Calories: 482.9
Calories from Fat 232 g
48 %
Total Fat 25.9 g
39 %
Saturated Fat 6.9 g
34 %
Cholesterol 193.8 mg
64 %
Sodium 185.3 mg
7 %
Total Carbohydrate 0.1 g
0 %
Dietary Fiber 0 g
0 %
Sugars 0 g
0 %
Protein 58.2 g
116 %
DIRECTIONS
- Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
- Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
- Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
- I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
- Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
- Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
- After 30 minutes, turn the oven temperature down to 325.
- The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
- Figure your total cooking time from the time you first put the bird in the roaster.
- FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
- Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn’t lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
- When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
- If you try this method, please let us know your results!
- Happy Thanksgiving everyone!
How to carve a turkey
How to carve a turkey
How to Carve a Turkey, Step-by-Step
Here's how to nail the final frontier before you dig in.
You’ve bought it, stuffed it, cooked it, and now you have to carve it. If you’re daunted by the task―some of the best cooks are―just remember that carving a turkey comes down to simple technique.
Monday, December 2, 2019
How to cook a turkey
How to cook a turkey
How To Cook a Turkey: The Simplest, Easiest Method
Turkey Recipe Cheat-Sheet
- How big of a turkey? This method is best for a 12 to 16 pound bird. (Buy 1 to 1 1/2 pounds turkey for each guest.)
- How long to cook the turkey? 13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed.
- What temperature to cook the turkey? Preheat the oven to 450°F then drop the temperature to 350°F after putting the turkey into the oven.
- What temperature should the turkey be? The turkey is done when it registers a minimum of 165° in the thickest part of the thigh.
- How long to rest the turkey? Rest the turkey for at least 15 minutes before carving.
How To Cook a Turkey for Thanksgiving
MAKES1 turkey
PREP TIME:20 minutes
COOKING TIME:3 hours 30 minutes to 4 hours
INGREDIENTS
- 1 whole turkey, any size, thawed if frozen
- 2 cups low-sodium chicken broth, vegetable broth, water, or other liquid
- 2 sticks (1 cup) melted unsalted butter or oil, for basting (optional)
EQUIPMENT
- Roasting pan (or an alternative roasting dish)
- Roasting rack (or something to lift the turkey off the pan)
- Turkey baster, brush, or ladle (optional, if basting)
INSTRUCTIONS
- Prepare the turkey for roasting. Thirty minutes to an hour before roasting, take the turkey out of the refrigerator. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack set in a roasting pan and let it sit while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping. (Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that's fine and you can continue on with roasting.)
- Preheat the oven to 450°F. Position an oven rack in the bottom third of your oven, remove any racks above it, and heat the oven to 450°F. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly.
- Add liquid to the roasting pan. When ready to roast, pour the broth or water into the roasting pan.
- Place the turkey in the oven and turn down the heat. Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up. Some people like starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we prefer to simply shield the breast meat with aluminum foil toward the end of cooking if it starts getting too browned.
- Roast the turkey. The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
- Baste the turkey every 45 minutes. Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
- Check the turkey's temperature. Begin checking the turkey's temperature about halfway through the estimated cooking time. Check the temperature in three places: the breast, outer thigh, and inside thigh (see photos above). In every case, the meat should be at least 165°F when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
- Rest the turkey before carving. Remove the turkey from the oven. Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a clean cutting board. Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
- Carve the turkey. Carve the turkey the same way you would carve a chicken; see the video above for a walk-through of the process. Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
- Don't forget about the leftovers. One final note! Once you've sat down at the table, don't forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe!
RECIPE NOTES
Ways to Add Flavor to Your Turkey: Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.Nutritional information is based on a 15-pound turkey basted with 1 cup of butter.
Here is our super basic, super simple, super easy tutorial for roasting a super beautiful turkey this Thanksgiving.- Prepare the turkey for roasting. Thirty minutes to an hour before roasting, take the turkey out of the refrigerator. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack set in a roasting pan and let it sit while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping. (Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that’s fine and you can continue on with roasting.) Position an oven rack in the bottom third of your oven, remove any racks above it, and heat to 450°F. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it’s easier and because the turkey will cook more evenly.
- Add liquid to the roasting pan. When ready to roast, pour the broth or water into the roasting pan.
- Place the turkey in the oven and turn down the heat. Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up. Some people like starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we prefer to simply shield the breast meat with aluminum foil toward the end of cooking if it starts getting too browned.
- Roast the turkey. The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it’s cooking.
- Baste the turkey every 45 minutes. Every 45 minutes, remove the turkey from the oven, close the oven door (don’t let that heat out!), and baste the turkey all over. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
- Check the turkey’s temperature. Begin checking the turkey’s temperature about halfway through the estimated cooking time.
- Check the temperature in three places: the breast, outer thigh, and inside thigh (see photos above).
- In every case, the meat should be at least 165°F when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
- Rest the turkey before carving. Remove the turkey from the oven. Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a clean cutting board. Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
- Carve the turkey. Carve the turkey the same way you would carve a chicken; see the video above for a walk-through of the process. Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
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