![]() ![]() Learn more about How to Cook a Turkey the Day Before Serving It Add a bit of broth, water or gravy to help keep meat moist. On the day of your meal, cover the meat with foil and reheat in a 325 - 350 ☏ oven to an internal temperature of 165 ☏ until steaming hot throughout. Place loosely covered foods in the refrigerator while still warm and cover tightly when food is completely cooled. Then refrigerate in loosely covered shallow containers within 2 hours of cooking - limit depth of the food to about 2 inches. Cooking meat or poultry the day before: If you prepare meat or poultry the day before your meal, divide it into small portions after cooking.Allow approximately 24 hours for each 5 pounds of weight. If you have frozen your meat, poultry or seafood, plan time for safe thawing in your refrigerator. These foods may taste freshest if cooked the day of your meal. As a general rule-of-thumb, purchase these foods no more than 1 to 2 days before your meal. Special tips for handling meat, poultry or seafood.Cream or custard pies such as pumpkin, must be kept in the refrigerator at 40 ☏ or cooler. Or, they can be frozen for longer storage. Baked goods: Non-perishable foods such as cakes and cookies can be prepared a few days in advance and still will taste good.Or use a commercial anti-darkening preparation with fruits. Keep cut fruits, such as apples, pears, bananas and peaches, from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice. Avoid leaving cut and/or peeled fruit and vegetables at room temperature for more than two hours. Store all CUT fruits and vegetables in the refrigerator. Cut washed fruits and vegetables within a day of your meal for salads and relish trays. Heat until it's hot and steamy throughout (165 ☏ as measured by a food thermometer). Plan 15 to 20 minutes additional heating time for the refrigerated cold casserole. For example, assemble a vegetable casserole a day in advance, refrigerate and then bake the day of your dinner. When to start? Unless food will be frozen, it's safest and will provide the best quality product to start preparing most perishable foods no more than a day before a meal.For example, do you need two (or more) desserts? Remember: desserts spelled backwards is S-T-R-E-S-S-E-D. Limit the number of foods you serve, so you have less to prepare.Here are some tips to put the focus back on family and friends rather than frenzied (and possibly unsafe) food preparation. Cooking too far ahead can decrease the quality and safety of your food. Cooking late into the night before your meal, however, can greatly diminish the pleasures of the table. Gathering round the table for a special meal with family and friends can be a source of joy and feed both body and soul. ![]()
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