Passanante Pro Tips: Cooking Oils

Cooking Oils

Picking The Right Cooking Oil For The Job

If you’ve taken a stroll down the oil aisle at the grocery store lately, you’ve probably noticed the overwhelming amount of options out there. From olive to peanut, the right oil can help enhance and carry flavors, while also helping to conduct heat for better cooking.

Not sure what type of oil to use in your cooking? This Passanante Pro Tip will take a look at the five most popular cooking oils to help you pick the best oil for your next dish!

Ready to expand your cooking horizons and add some variety to your weekly menus? Passanante’s Home Food Services can help! Click here to request a Free Gourmet Food Sample today!

OLIVE OIL
Smoke Point: 320-468 degrees F
Best Uses: cooking, salad dressings, sautéing, pan-frying, searing, stir-frying, grilling, broiling.
Flavor: varies but is fruity, pungent and at times bitter
Shelf Life: 2-3 years
Storage: room temperature
VEGETABLE OIL
Smoke Point: 350 degree F
Best Uses: cooking, lower-temperature deep-frying, salad dressings.
Flavor: mild, almost flavorless
Shelf Life: 1 year
Storage: room temperature
CANOLA OIL
Smoke Point: 400 degrees F
Best Uses: salads, cooking, some baking. interchangeable with veg. oil, can replace butter or shortening in some cakes.
Flavor: neutral
Shelf Life: 1 year
Storage: room temperature
PEANUT OIL
Smoke Point: 450 degrees F
Best Uses: excellent for deep-frying, cooking, salas dressings
Flavor: slightly nutty, subtle at high temps
Shelf Life: 3 years
Storage: room temperature
BUTTER
Smoke Point: 350 degrees F
Best Uses: baking, cooking
Flavor: creamy, sometimes salty (salted v. unsalted)
Shelf Life: 1-9 months
Storage: refrigerator or freezer

 

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.

Passanante Pro Tips: Meat Temps

Meat & Poultry Temperature Guide

I think we can all agree that there’s nothing worse than sitting down to enjoy dinner after a long day only to cut into your meat and realize it isn’t done. Well, maybe there is one thing worse – taking a bite before realizing it’s not done!

While a seasoned chef can usually determine doneness by touch, it’s an uncertain method at best. The only 100% sure-fire way to guarantee you don’t dig into partially raw meat is to check the internal temperature with a meat thermometer.

Our pro tip? Don’t risk illness for the sake of your ego – save your creativity for seasoning and presentation and rely on a thermometer for doneness.

PoultryWhole Bird
165 degrees Fahrenheit
Thighs, Legs & Wings
165 degrees Fahrenheit
Boneless Breasts
165 degrees Fahrenheit
Ground Poultry
165 degrees Fahrenheit


Medium
160 degrees Fahrenheit
Well-Done
170 degrees Fahrenheit
Ground Pork
160 degrees Fahrenheit

Rare
110-115 degrees Fahrenheit
Medium-Rare
145 degrees Fahrenheit
Medium
160 degrees Fahrenheit
Medium-Well
145-150 degrees Fahrenheit
Well-Done
155-160 degrees Fahrenheit
Ground Lamb
170 degrees Fahrenheit

Rare
115 degrees Fahrenheit
Medium-Rare
145 degrees Fahrenheit
Medium
160 degrees Fahrenheit
Medium-Well
145-155 degrees Fahrenheit
Well-Done
170 degrees Fahrenheit
Ground Beef
160 degrees Fahrenheit

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.

Passanante Pro Tips: Cutlery 101

How To Pick The Right Knife For The Job

Without question, the knife is the most important tool in the kitchen and choosing the right knife for the job is an important step toward simplifying your cooking.

Using the correct knife helps give your food the appropriate texture, allows you to accomplish tasks more efficiently and can even reduce the risk of kitchen accidents.

Investing in a good-quality set of knives is a must for aspiring chefs and newlyweds alike, so do yourself a favor and swap those IKEA knives for something a little more reliable. Oh, and don’t forget to keep those blades nice and sharp!

A large all-purpose knife with a blade between 8-14 inches. Use daily for chopping, slicing, dicing and mincing.
A medium-sized all-purpose knife with a blade between 6-8 inches. Great for everyday tasks like cutting sandwiches.
 A short knife with a blade between 2-4 inches. Best for peeling, trimming and slicing small fruits and veggies.
A large knife with long, thin blade. Best for cutting cooked meat, poultry or even fish into neat, even slices.
A very sharp, thin knife with a blade between 5-7 inches.Perfect for removing meat and poultry from the bone.
Steak knives may have serrated or straight-edged blades. Best for cutting through heartier meats.
Also known as a serrated knife. Easily cuts through soft, fresh bread without squishing or ripping.
Tiny serrations on the blade make this knife ideal for cutting tomatoes and citrus neatly without squashing.

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.

December Update from Passanante’s

Happy Holidays

Picking a menu for a large holiday gathering can seem like a daunting task. Something for the kids, something for the picky eaters and something for everyone else – it’s a lot to think about!

Our advice? Stick with what you know. A big group gathering may not the best time to try out a brand new recipe. Not to mention, nothing brings back great memories quite like a old family favorite. Whether it’s a classic green bean casserole or your great great grandma’s curried apple squash soup – flavors are a powerful vehicle to transport you and your family back to a simpler time.

This holiday season we hope you’re able to unplug from all the distractions of 2016 and connect with what really matters – your family. Happy eating!

5 Tips For A Low-Stress Holiday Dinner

  1. Assemble salads in advance.
    • Go for a salad that uses heartier ingredients that won’t wilt or get soggy too easily like escarole, frisee, cucumbers and tomatoes.
  2. Cut up your veggies to save time.
    • Whether a dish requires boiling or roasting, the smaller the vegetables are cut, the less time it will take for each piece to cook though.
  3. Skip the goose and ditch the roast. 
    • Fire up the grill and opt for a juicy steak instead! With way less prep, mess and fuss than some of the other options, steak is a delicious alternative that your family is sure to enjoy.
  4. Share the responsibility.
    • Have teens or young adults home for the holidays? Encourage them to get involved in the kitchen. Maybe this year’s a good year to pass the torch on a few recipes!
  5. Clean while you cook.
    • Don’t let a messy kitchen keep you away from all the fun and festivities. Keep the counters tidy and load the dish washer as you go – you’ll thank yourself later.
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Passanante’s Top 5 Poultry Tips

National Chicken Month

Passanante’s Top 5 Poultry Tips

1) When Storing: Refrigerate poultry promptly after purchasing. Keep it in the coldest part of our refrigerator for up to 2 days. Freeze poultry for longer storage and never leave poultry at room temperature for longer than 2 hours.

2) When Freezing: You can freeze properly packaged uncooked poultry parts for up to six months and a whole bird for up to a year. Freeze cooked poultry dishes for four to six months, and never refreeze chicken that has been thawed.

3) When Thawing: The safest place to thaw poultry is the refrigerator. For faster thawing, place the wrapped package in a large bowl of cold water and allow it to stand at room temperature for 30 minutes. Change the water and repeat the process until thawed. Never leave frozen poultry on the counter to thaw.

4) When Frying: Canola oil provides a much milder taste when frying, and it contains healthier amounts of saturated and polyunsaturated fats. Do not cover the chicken once it has finished cooking because covering will cause the coating to lose its crispiness.

5) When Cooking: For many recipes you can substitute one cut of chicken for another. Just remember that bone-in chicken pieces require longer cooking times than boneless pieces.

At Passanante’s we are serious about delivering delicious foods to our customers, and the taste and quality of our meats are top priority. We don’t believe in grocery store lines, foods of unknown origin, or foods packed with bad-for-your-family chemicals – which is why we would LOVE to treat you to a free gourmet food sample.

Curious to know what people are saying about us? Head on over to our Facebook page and find out why so many families across Maryland, Delaware, Virginia, New Jersey, Pennsylvania, North Carolina and Colorado trust us with their food delivery needs!