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Burning Question: At What Temperature Is a Turkey Cooked?

YumSugar — Fri, 20 Nov 2009 04:00:48 -0800

No matter what kind of turkey you'll be having this year, there's one question you'll need the answer to: What temperature does a turkey need to reach in order be considered "done"?

Until last year, the USDA recommended cooking turkey to an internal temperature of 180ºF. But based on the fact that bacteria threat salmonella cannot withstand temperatures of 160ºF after 30 seconds, the FDA now suggests a minimum internal temperature of 165ºF as measured by a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast.

At what temperature do you consider your turkey done?

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Burning Question: What's the Difference Between Stuffing and Dressing?

YumSugar — Wed, 11 Nov 2009 15:00:04 -0800

It's arguably the standout dish at Thanksgiving, yet at the same time shrouded in ambiguity. What's the proper way to refer to it: stuffing or dressing? Is there even a distinction?

Some believe that if it's cooked inside a roast, it should be dubbed stuffing; if it's prepared outside the bird, then the proper name for it is dressing. But go south of the Mason-Dixon line, and cooks will call it dressing, regardless of whether its preparation, citing the term "stuffing" as an unpleasant-sounding word. Likewise, northern states and New Englanders generally refer to the dish as stuffing across the board.

So, much like the soda-pop debate, whether you term that beloved side of seasoned starch and vegetables stuffing or dressing is really a matter of where you're eating. But we can all call it one thing for sure: delicious.

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Burning Question: What Causes Red Wine Headaches?

YumSugar — Thu, 08 Oct 2009 11:45:40 -0700

Red wine headache, or RWH, has long been a subject of contention. Contrary to popular belief, it isn't caused by sulfites (both sweet white wines and dried fruits contain more sulfites than red wine), but rather compounds found in grape skins. Still, no single chemical has conclusively proven to be the culprit.

Some believe the cause is a group of chemicals, which include tyramine, histamine, and others. Red wine contains higher levels of these, because it's produced using the grape's skin and juice. Other scientists theorize that tannins, another byproduct of grape skins, could be at fault. Still others point to lipid compounds. These potential culprits vary among red wines. If you aren't ready to give up red wine just yet, experts suggest trying a small glass of different brands and varietals - like less-tannic Burgundies, Riojas, and Pinot Noir - then noting whether they cause a headache, which would likely appear within 15 minutes.

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Burning Question: Are Cajun and Creole Cooking the Same?

YumSugar — Fri, 11 Sep 2009 06:50:18 -0700

It's an age-old question: is there a distinction between Cajun and Creole cooking - or are they really just the same thing?

The answer is somewhere in between. Creole cooking evolved out of the cosmopolitan culture of New Orleans, a city affected by the influx of international colonists who settled there after the Louisiana Purchase. New Orleans's denizens adopted spices from Africa and the Caribbean, butter and cream from France, tomatoes from Italy, and peppers from Spain and took advantage of the abundance of oysters, shrimp, and crab abundantly available in the Gulf.

Cajun cooking developed in Louisiana's rural backcountry. Acadians drew from their French and Southern roots, cooking whatever could be farmed and trapped locally, along with other inexpensive ingredients such as crawfish, rice, beans, and pork fat. Some of Louisiana's dishes are distinctly Creole, like shrimp rémoulade. Others - take crawfish étouffée, for instance - are credited to the Cajuns. But certain dishes shared by both cuisines, such as jambalaya, possess subtler differences: the Creole version typically contains tomatoes, while its Cajun counterpart employs a roux.

Over time, as the two terms have been used more generically and interchangeably, the differences between Cajun and Creole cooking have become blurred, and food historians have taken to focusing on regional differences within the state. What's your take on Cajun versus Creole? Which do you like more?

Burning Question: Why Does Spinach Make Your Teeth Gritty?

YumSugar — Thu, 03 Sep 2009 05:50:35 -0700

Not too long ago, I enjoyed my favorite steakhouse side, creamed spinach, with a reliable hunk of aged meat at the House of Prime Rib. I hadn't had the dish in a while, and when I took my first bite I instantly remembered what it felt like to have "spinach teeth" - a gritty, uncomfortable sensation that one experiences after eating spinach. Why, I wondered, does spinach leave your teeth feeling rough?For starters, spinach grows best in sandy soil, so the grittiness may very well come from actual sand if it's not been thoroughly washed. But on top of this, the plant's leaves contain a high amount of oxalic acid crystals, which spread onto the teeth during the chewing process, resulting in a chalky sensation in the mouth. Spinach teeth may be enhanced when the vegetable is eaten with iron-rich substances like milk, which explains why the phenomenon is so detectable with creamed spinach.

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Burning Question: When Is It OK to Eat Moldy Food?

YumSugar — Thu, 27 Aug 2009 05:50:51 -0700

The other day, a co-worker asked me whether it was OK to eat a piece of cheese that had grown slightly moldy. That question sparked a discussion on how to handle moldy foods. Can you ever simply cut off the bad parts and proceed to eat the rest? Find out the answer when you read more

Burning Question: Are Traditional & Instant Oatmeal the Same?

YumSugar — Thu, 13 Aug 2009 15:00:55 -0700

My guy and I are both big fans of oatmeal for breakfast, and on a recent morning, the two of us got into a discussion about the differences between old-fashioned oatmeal, quick-cooking oats, instant oatmeal, and steel-cut oatmeal - all of which are in our pantry. What makes each one distinctive? And do they all have the same nutritional value?

All types of oatmeal are made from groats, or ground oats that have been hulled, or dehusked. Traditional, old-fashioned oatmeal - the kind most commonly seen in cereal, granola, and muesli - is made from groats that have been steamed, rolled flat, and then flaked. Quick-cooking rolled oats, sometimes called "quick oats," are cut into small pieces before being steamed and rolled. Irish oatmeal is my personal favorite; also known as steel-cut oatmeal, it is made up of groats that have been chopped into small pieces instead of flattened. It has a chewier texture and takes longer to cook. Instant oatmeal is generally precooked and then dried.

The nutritional profile across all varieties of oatmeal is the same - although certain types are often portrayed as nutritionally inferior. Instant oatmeal, for example, is still a whole grain, but it has a higher glycemic index and is more likely to contain sweeteners or sodium.

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Source: Flickr User Muffet

What to Do If You Swallow a Fish Bone

YumSugar — Tue, 04 Aug 2009 11:30:52 -0700

Over the weekend, my guy and I were enjoying a salmon fillet with soy glaze that we'd made together for dinner, when he got a small pin bone stuck in his throat. I told him I had the perfect solution for his problem, and it wasn't the water he was pounding. Instead, I brought him a soft piece of bread.

When a fish bone gets lodged in your passageways, the best remedy, I've found, is a small chunk of bread - it surrounds the bone, helping to move it down. Of course, if you have serious, persistent pain, seek medical help. You don't, after all, want to wind to wake up weeks later, like a Taiwanese woman did, with a pointed object piercing the side of your neck!

Source: Flickr User FotoosVanRobin

The Difference Between Bruschetta and Crostini

partysugar — Tue, 14 Jul 2009 09:00:20 -0700

At the Food & Wine Classic, not only did Nancy Silverton teach viewers to Microplane garlic, but along with help from Mario Batali, she also discussed the differences between bruschetta and crostini. Both terms are Italian and relate to crispy bread.

Crostini translates to "little toasts" and generally refers to small pieces of bread that are baked. These toasts are then topped with a variety of ingredients like cheese, vegetables, meat, or seafood.

Bruschetta, on the other hand, is a larger piece of bread that is cooked over coals or a grill. Bruschetta can be rubbed with garlic and is traditionally served freshly charred. Like crostini, bruschetta can be topped with a wide range of items. What do you like to top yours with?

Photo by flickr user Jeffrey Beall

Burning Question: What Makes Fish Sushi-Grade?

YumSugar — Thu, 09 Jul 2009 09:00:58 -0700

After seeking out sushi-grade tuna to make my own spicy tuna poke, I became curious as to what exactly constitutes sushi- or sashimi-grade fish.

The terms "sushi-grade" and "sashimi-grade" were created to ensure certain types of seafood can be consumed in raw form - but it turns out that they're more marketing terms than anything else. There are no clear health parameters enforced by the Food and Drug Administration or any other food agency that seafood must pass in order to be labeled sushi- or sashimi-grade. The FDA does maintain that all fish eaten raw must be frozen first.

The moral of the story? When it comes to eating raw fish, you're at the mercy of the person preparing it. Make sure you're aware of the freezing conditions that the fish have been subject to: fish intended to be eaten raw should either be frozen for seven days at -4 degrees Fahrenheit, or flash frozen for 15 hours at -31 degrees. In addition, look out for any warning signs of less-than-fresh seafood, like pearly rainbow or yellowish discolorations, dull flesh, or a fishy smell.

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