Better Mashed Potatoes

In a previous post I mentioned that you should always wash your potatoes before you peel them. If you are making mashed potatoes here are some tips to make them better. 

1. Cut your potatoes in the same size pieces. That way they will cook at the same time.
2. Fill the pan with cold water and then stir the potatoes and pour out the water. Refill with fresh water.   This eliminates a lot of the surface starch and helps to prevent boil overs.
3. Use a potato ricer or food mill to mash the cooked potatoes - much smoother
4. Any liquid you add should be hot.
5. Finish with room temperature butter.

Sounds like a lot of work but it is really easy to do.

Non Stick Pans

We all know about non stick pans with special coatings that keep food from sticking to the pans. For those like me who remember the days before that we had to use different techniques to make that happen. We always heated the pan and then added the oil before any food went in.  (That still works by the way!)  If you have had your non stick pan for a long time, check the manufactures website to make sure that it has not been recalled. If the surface is flaking, or pitted I recommend that you stop using it.

The science behind the non stick surface has changed a lot over the years and there have been many changes.  There is some debate about safety and what chemicals can leach into your food. If you are concerned, use a good stainless steel pan. Just heat it over medium heat to the cooking temp desired and then add the oil. When this is done properly it will keep the food from sticking.  Also - high heat is not a good idea for any pan unless you are planning to sear the food. A stainless steel pan that is clean and free from any protein marks will work better than one that is not.  TIP - the bottom of the pan has to be as clean as the cooking surface.  Otherwise, those dark spots will create hot spots in the pan.

Meat Grades and What They Mean

We all see them.  We know they are there yet few understand them.  FDA CHOICE.   FDA SELECT Stamped on meat or printed on the package.  But what does all that mean? Here is a link to the FDA page that tells you what all that means. It is very good reading.

http://www.fsis.usda.gov/factsheets/inspection_&_grading/index.asp

Take a moment to read this. I think you will be surprised.  By the way if you buy meat from a private source, that must be inspected too.  Be sure to ask to see the FDA paperwork on the meat you buy from a private source.  I do and I make sure that I see the inspection stamp.