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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Wishing you a safe and happy holiday season!

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!

How to Pair Wine with Food

Selecting the right wine for a meal can be a pretty difficult task. Often times a great glass of wine can be ruined or made spicy when sipped next to the a meal with competing flavors. This quick guide for how to pair wine with food is a good resource to checkout before your next dinner party so you can be sure to use the right vino while cooking, and serve the best option to your guests.

If you already have a favorite wine in mind but aren’t sure what to serve it with, browse our blog to find dozens of simple recipes for any occasion. Sort our posts by category to help narrow your search, and if you still don’t find what you’re looking for shoot us a message on Facebook and we’ll help you find the perfect meal!

Pairing wine and food

Sparkling

A crisp glass of Champagne, Prosecco or Sparking Wine is the perfect compliment for mild fish, starches, vegetables (not roasted), as well as soft and hard cheeses. Many associate a glass of Champagne with dessert, and while theres not a bad time for a glass of bubbly, sparking wines reach their fullest potential when paired with something salty.

Sweet White

Some of the sweeter wine selections including Riesling and Moscato are a nice compliment to soft and hard cheeses or cured meats which is why sweet wines are often served with appetizers like charcuterie and cheese plates. Sweet white wines are also excellent with spicy foods.

Dry White

White Table Wine, Sauvignon Blanc, and Pinot Grigio pair well with any vegetable regardless of it’s preparation, starches and mild fish. Dry white wine is typically good for cooking as well since you want a wine with very little sugar, you might try cooking with dry white wine when preparing lighter foods like chicken, veal, pork and seafood.

Rich White

Chardonnay and other rich white wines are a good choice with seafood since they go nicely with everything from flakey tilapia to shellfish. In addition to fish you wont be disappointed when you pair a rich white wine with soft cheese, starches, white meat, or any creamy dish.

Light Red

Lighter red wines like Pinor Noir are a really nice choice when indulging in crab, lobster or any other savory seafood. These wines also taste great with cured meat, white meat, starches or roasted veggies – especially mushroom driven dishes.

Medium Red

Red Table Wine, Zinfandels and Merlots are great with heavier and full-flavored foods including cured meat, red meat, white meat, starches, hard cheese and roasted vegetables. Opt for a medium red with almost any roasted food and you won’t be disappointed.

Bold Red

Generally speaking, Cabernet Savignon and Malbec are the best choices for rich, hearty meals like a big steak dinner with loaded mashed potatoes. You can count on a bold red wine to taste great with any red meat, starches, and hard cheeses.

 

Since 1916 Passanante’s Home Food Service has been delivering restaurant quality foods to families across New Jersey, Pennsylvania, Delaware, Maryland, Virginia and North Carolina. If you’re curious to know if our food delivery service is right for you, click here to request a free food sample or call us at 1-800-772-7786 to schedule a consultation!