Not Delia » Meat

Donald Russell – real food, real flavour, every day

Not Delia — Mon, 28 Jun 2010 19:13:18 +0000

Now you can buy top quality meats and much more from one of Scotland's top butchers online!

Donald Russell – real food, real flavour, every day is a post from: Not Delia

Not Delia minces meat, not words

Not Delia — Tue, 01 Dec 2009 09:58:16 +0000

Not Delia recommends making your own mince at home rather than buying ready-minced meat.

Not Delia minces meat, not words is a post from: Not Delia

How to cut a pork tenderloin

Not Delia — Sat, 28 Nov 2009 08:51:22 +0000

Not Delia shows some of the many ways a pork tenderloin can be cut and used for different recipes.

How to cut a pork tenderloin is a post from: Not Delia

Obesity – where did it spring from?

Not Delia — Thu, 29 Oct 2009 07:00:49 +0000

A look at the origins of the pandemic of obesity that's sweeping the developed world.

Obesity – where did it spring from? is a post from: Not Delia

French cut lamb chops with mash, spinach and mushrooms

Not Delia — Sat, 11 Jul 2009 09:25:10 +0000

A quick and easy meal of French cut lamb chops served with mash, spinach, mushrooms and a red wine gravy.

French cut lamb chops with mash, spinach and mushrooms is a post from: Not Delia

Keeping Cold Food Cold

Not Delia — Tue, 20 Jan 2009 10:45:11 +0000

Just as we’ve seen that hot food should be kept hot, now we see that cold food must be kept cold. Many foods which are eaten cold have sufficient nutrients and moisture to allow bacteria to multiply rapidly. Examples of these types of food include cold meats and poultry, patés, soft cheeses and salads with [...]

Keeping Cold Food Cold is a post from: Not Delia

Temperature control – Cooking meat and poultry

Not Delia — Tue, 20 Jan 2009 10:38:15 +0000

Most bacteria will not survive at temperatures above 70°C (160°F). This is why food must be cooked or reheated thoroughly. The temperature must be reached throughout the food and maintained for several minutes. Bacteria on meat are usually on the surface and easily killed by cooking. However, in a rolled joint or in minced meat [...]

Temperature control – Cooking meat and poultry is a post from: Not Delia

Colour Coding

Not Delia — Mon, 19 Jan 2009 11:58:12 +0000

The previous article looked at equipment to food contamination and suggested using separate equipment and utensils for raw and cooked foods. Colour coding is one way to achieve this. Most commercial kitchens use colour coded chopping boards, and even colour coded knives, cloths, etc. Here’s a table of the most usual colour coding system. Colour [...]

Colour Coding is a post from: Not Delia

Prevent Cross-Contamination

Not Delia — Mon, 19 Jan 2009 10:52:49 +0000

Here are some rules to prevent cross-contamination of food. Identify separate parts of the work area for dealing with raw meat and poultry and foods which will be eaten without being subjected to any further cooking This isn’t always feasible in a domestic environment, in which case you could use separate chopping boards for raw [...]

Prevent Cross-Contamination is a post from: Not Delia

Kitchen Cloths

Not Delia — Mon, 19 Jan 2009 10:28:32 +0000

Wiping cloths can pick up bacteria when used to clean work surfaces and equipment. Once a cloth has bacteria on it the bacteria can easily be transferred to other surfaces or equipment. The danger arises particularly when the cloth has been used for wiping areas where raw meat and poultry have been prepared and then [...]

Kitchen Cloths is a post from: Not Delia