Pork... What cuts of meat are there?
Hello!! Jazzy here!!! I was researching and saw the below article atModernFarmer.com and wanted to share. The article covers virtually every part of pork and how to cook it properly. I only included the cuts of pork I use most in my kitchen. This would make a great printout for the budding chef. Enjoy! PORK SHOULDER, or PORK BUTT Starting from the front of the pig: Pork shoulder (also called pork butt or Boston butt) is generally sold as a 5 to 10 pound... Read More
Wednesday June 6, 2018
Do I really need all the crap that is in my kitchen
Most things at the kitchen store I would want to take home in a semi truck. But is it practical? Is it worth your money? Will you use it at least 2 times per week or more? Below is my list of favorite kitchen items for you to consider. Hopefullythiswill help you refine or redefine your kitchen!! Hand juicer Knives: pairing, chef, and utility Cuttingboards: big and small both plastic so you can do meat 2 whisks Slotted spoon Spatulas: big and little (little for jars) Measuring cups Measuring spoons Tongs:... Read More
Wednesday January 31, 2018
I HATE cooking at home how to do I get organized
Hello! I get this complainta lot: I absolutely HATE cooking at home!! Cooking at home is not so bad. Really!! Break up your prep of you have to. Do sauces your first weekendof the month (ie BBQ, aoli, salad dressings). Your granola and freezable deserts and breads the second weekend (ie sorbets, ice cream, cookies, banana bread). The rest of the month you just need to cook proteins and veggies It will take some work up front but it will be worth it. It's much easier to make desserts and snacks once and have them measured in... Read More
Wednesday December 20, 2017
Pick your ingredients
If you pick the cheapest crappies ingredients. Your dish will show it and be the last bowl emptied at the party. Now you don't have to go all crazy and spend a fortune on your grandma's Apple pie. But knowing where to put your money is a great tool. A lot of my recipies will say yes must have this or the splirge ingredient. And you'll know that's the ingredient to splurge on. After a while you'll just know what to get the achieve the flavor to want. Example a block of parm cheese is better quality and flavor than the shaker kind. The shaker... Read More
Wednesday December 6, 2017
Non-boring left over ideas
Who loves leftovers? "Groan" Have no fear the leftoverfairy is here! Below are some quick dinner ideas. They may not be Jazzy healthy, BUT it's healthier than ordering out. Baby steps in the right direction! Bbq quesadillaswith chicken, veggies, bbq sauce and cheese. Toss some pineappleor peppers for an extra kick. Ghetto pannis with tortillas or sprouted bread, pesto, cheese, and grilled veggies and/or left over pot roast Take left over meatloaf and make into salisburysteak Take left over chili add bbq sauce for... Read More
Wednesday August 23, 2017
How to properly dress a salad
Salads are very versatile and healthy. Except for the dressing.... Don't run your day of good habits with your salad dressing!!! Below are some tips to add flavor and subtract calories. They didn't teach that at math camp!! After the lettuceis chiffonadesalt and pepper the lettuce before adding the dressing will give your greens flavor making you want less dressing. Next put the vinagrettein the bottom of the bowl and then the lettuce. Finally using tongs gently fold the dressing into the lettuce by grabingfrom the bottom. Confused? Not to... Read More
Wednesday July 5, 2017
Did I Over cook my meat?
Hello everyone! I've been getting a lot of questions regarding cooking times for meat. To be truthful, it's not about time as much as it's about the temperature of the meat where all the bacteria is killed and the meat is safe to eat. Below is a handy chart from FoodSafety.gov: Category Food Temperature (F) Ground Meat Beef, Pork, Veal, Lamb 160 Turkey, Chicken 165 Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 Poultry Chicken Turkey,... Read More
Wednesday May 31, 2017
Knife Skills: Are they really all that important?
Short answer yes! Knowing what types of cuts that are available will help you know how to properly and safely handle your food in the quickest way possible. First let's talk about safety and the position of your hands: video now lets talk about safely holding the knife video finally lets see how to safely handle your food and care for your knife. Now the good part! The knifecuts I use the most: chifonade- leafy greens and herbs pivot- nuts, smaller herbs like parsley, garlic dice- just about everything... Read More
Wednesday April 19, 2017
Grocery shopping.... The G-Word
Hello, Jazzy here! The easiest and quickest way to go grocery shopping is to have your list in order how the products are laid out in the store. Example: In my Sprouts grocery store, the body care is on the left as soon as you get inside. Followed by the frozen goods along the wall and all the dry goods are next. In the back is produce with meat and breads on the right as I leave to check out. If I don't need body care or dry goods, I go straight back to the produce and cut out any temptation to buy anything that is not on my list.... Read More
Wednesday February 15, 2017
Is food prep really all that important?
Is food prep really all that important? Yes!! Ok blog over see you in a few weeks! Just kidding! Food prep is extremely important. Here's why: 1. You know the quality and flavor of the ingredients you're using. TASTE EVERYTHING! Don't eat it. Taste it. What if your lemons are extra acidic? Or your apples extra sweet? Prepping can save time and heartache since you will be aware of anything 'funky' with your ingredients and you can adjust your seasoning accordingly. 2. Faster and even cooking. Who wants to enjoy hash-browns with... Read More
Wednesday August 31, 2016
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