Illness From Food – titanic Costs

Food-borne illnesses cost the United States an estimated 2 billion each year in health-related expenses, a good deal more than previously thought, a new report contends.

Sandra Eskin – Director of Food Safety at Washington's Pew Charitable Trust informed a recent press conference.

That sum comes from medical services, medicines and the cost of sufferings and disability.

Source: Business Week

Common Oven Cooking Tips

As a guy I sometimes need some help with cooking. I'm an OK cook, but I just need encouragement now and then. So I looked for a few handy cooking tips and I came across a number scattered around the net. It's a small list but with a bit of luck you will find it helpful.

Some of the tips are oven cooking related, roasting meat etc. There are several discrete kinds of oven. For example deck pizza ovens are a class of oven found in a restaurant. A particular kind might be the deck oven that is generally used for baking foodstuffs such as bread and pizza. Here in this article we mean the ordinary home kitchen oven.

Benefit from it!

• Carrots can make good substitutes for sauces if one wants to sweeten their food.
• A scrumptious gravy can be made from roasting juices, so keep them for later!
• Early preparation is the secret to apply if one wants to have an easy time as they cook.
• Want to avoid squelchy broccoli? The avoid over-cooking it!
• Do you wash mushrooms with running water? Avoid this since the mushrooms will absorb the water. Instead rub them with a damp cloth. Make sure you get rid of all the earth.
• The potato ricer is a very practical tool, especially if you want to dish-up the best mash potato
• A salad can be made to look more attractive by using vivid or dark colors, such as red leaves or beetroot slices.
• Prevent mushy lettuce with a salad spinner – drooping leaves look terrible.
• The best type of vegetable steamer is one which has the ability to fold and sit inside a pan.
• You can use a teaspoon of dried of Rosemary leaves as a replacement for a table spoon of fresh ones.
• The oven should be pre-heated before the time to cook to ensure the exterior of the meat is seared and to ensure the meat doesn't dry out.
• The pan size should have room for all the ingredients plus a bit more room for stirring etc.
• When one purees soup they should use a hand blender because it is much easier than moving the ingredients to the food processor.
• Don't use a fork to turn steaks. As an alternative use tongs and a spatula.
• Wine that the cook never drinks should never be use in cooking.

If you run a restaurant or fast-food outlet take a look at the blog post here: Restaurant managers – get more customers!.

Reference: Deck Ovens.

Salt Decline Requirement

New York City Department of Health Mental Hygiene announced a collection of guidelines to recommend a voluntary salt cutback in pre-packaged and restaurant foods, according to FoodConsumer. This follows discussions with New York's experts from the food industry and health department.