Memorial Day is the start to summer and the grilling season.
It is important to remember some health tips while using this method of
cooking. Pork tenderloin is the leanest cut of pork, and is as lean as skinless
chicken breast for a 3 oz portion. Sodium free spices and herbs are a great way
to flavor grilled items without adding calories, fat and sodium of course.
Be sure to check your meat for doneness, without under cooking or overcooking. We cannot simply rely on the appearance and smell
of the meat, so use a food thermometer by inserting to the thickest part of the
food without touching bone or fat. Cook until the thermometer shows an internal temperature
of 160° F for ground beef, pork, veal and egg dishes; 145° F for beef, pork,
veal and lamb steaks, chops and roasts; and 165° F for all poultry. Some foods need three minutes of rest time after cooking to make sure
harmful germs are destroyed, including fresh beef, veal, lamb, pork and raw
ham. Clean your food thermometer with hot, soapy water before
and after each use.
Follow these simple tips to serve healthy and safe foods this grilling season!
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