HACCP UPDATE
Potentially Hazardous Food: Cut Melons
It’s not new information that cut melons are on the FDA’s list of potentially hazardous food (PHF). What might be new information is the reason why melons are considered a PHF. Since melons grow on the ground, their rinds are more likely to come in contact with pathogenic bacteria from the soil, water, or manure. Melons also have an external texture that is favorable to bacteria. The porous rind of cantaloupes, watermelon, and honeydew allows bacteria to pass through the surface when cutting. In the case of cantaloupes, the unique texture of the rind enables bacteria to stick easily and remain alive even after harvesting.
Once they reach a food facility, melons can pose a serious risk of foodborne illness if not properly washed and refrigerated. The FDA recommends the following steps to keep fresh melon safe for customers:
- Inspect melon rinds for cracks or other damage prior to preparation; avoid use if damage is found.
- Wash melons under cool running water, removing surface dirt. Scrub rind with a clean produce brush.
- Wash hands properly before cutting melons.
- Ensure food contact surfaces are sanitized before use.
- Most importantly, ensure cut melons are refrigerated at 40F or below once cut.
Follow these guidelines to ensure that cut melons never become a source of foodborne
illness for your customers. Make sure proper handling is hardwired in orientation/training your HACCP plan as well as SOP’s
By: Keith Molesworth
02.06.2012
Peas belong to the vegetable family known as legumes whose plants produce pods with enclosed seeds. Legumes are protein-rich, low fat, and are a nutritious addition to any meal. In fact, only lima beans are a better vegetable source of protein than peas. Peas take so well to freezing that only 5% of the nation’s pea crop is sold fresh. Most of the pea crop sold is canned, frozen and to a lesser degree, dried.
California is the leading producer of peas, which are available year-round, with a peak season of February through September. New York, South Carolina, Oregon, New Mexico, Florida, Washington, New Jersey and Virginia are also pea-producing states. Peas are divided into 2 categories: those with edible pods and those without them. Green Pea, English Pea and Garden Pea all fall into the non-edible category. Snap peas look like miniature versions of the green pea pods, except the snap pea pods are edible. Sugar Snap and Sugar Daddy are two of the snap pea varieties. Snow Peas used to be only found in Chinese restaurants but now they are available everywhere. These pale green edible pods are flat and wide, with the outlines of the little peas visible through the pods. So whether you choose frozen or fresh, sugar snap or sugar daddy, you’re getting one of the most nutritious vegetables available in the store.
CLASSIC BEURRE BLANC SAUCE
Print recipe
| Serves: | 1 qt. |
| Prep time: | None |
| Cook time: | None |
| Total time: | None |
| Meal type: | Condiment |
| Region: | French |
Ingredients
- 2 Tbs Shallots, minced
- 6 each Black Peppercorns, 6-8
- 8 fluid oz. Dry white wine
- 2 fluid oz. Lemon juice
- 8 fluid oz. Heavy cream, reduced by half (optional)
- 1 1/2 pounds Unsalted butter, chilled, cut into cubes
- 1 Tbs Salt
- 1/4 Tbs White pepper, freshly ground
Directions
| 1. | Combine the shallots, peppercorns, wine, lemon juice, and vinegar in a saucepan. Reduce over medium-high heat until nearly dry |
| 2. | Add the reduced heavy cream, if using, and simmer the sauce for 2 to 3 minutes to reduce slightly. |
| 3. | Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction, The heat should be quite low as you work. Continue adding butter until the full amount has been incorporated. |
| 4. | Taste the beurre blanc and adjust with salt and pepper. Finish the sauce by adding the lemon zest. Hold this sauce as you would a hollandaise. |
Note
I find that adding a little heavy cream will help stabilize this, and help it from breaking. Many flavors can be added to the final product depending on what you are serving this with. It is an incredibly versatile sauce. Also, when you hold the sauce, find a warm place, it will solidify in a cold place and break if hel in too hot of a place.
01.30.2012
PRICKLY PEAR
I’m sure you never thought about eating a cactus but maybe you should consider changing your mind. The Prickly Pear or cactus pear is an egg shaped fruit of the Nopal cactus that has a stiff rind covered in spines. The fruit color ranges from yellow to orange to red. The prickly pear pulp has a sweet flavor, similar to a watermelon.
Extremely popular in Mexico, Central and South America, the Mediterranean countries and southern Africa, this fruit is just gaining some popularity with some of the larger food chains in the U.S. Prickly pears are available from California, Chile and Mexico with supplies peaking from September to May. The fruit can be eaten fresh or used in marmalades, jelly, ice and dessert sauces, punches and cocktails or fresh fruit cups and salads. It is high in vitamin C and is a good source of potassium. So don’t judge this fruit by its package and unwrap some sweetness.
Homemade Pasta
| Serves: | 4 |
| Prep time: | None |
| Cook time: | None |
| Total time: | None |
| Region: | Worldwide |
Ingredients
- 3 cups flour plus addition 1/2 cup reserved
- 3 each large eggs
- 1 Tbs Extra virgin olive oil
- 1/4 tsp Salt
- 1 cup Semolina or cornmeal to keep pasta from sticking
Directions
| 1. | If using salt, put the flour and in the blender and pulse briefly until mixed. Notice the options for additional flour or additional egg/olive oil. This gives you control over the wetness/dryness (stickiness) of the pasta, as ingredients and conditions vary greatly. |
| 2. | Break three eggs into a bowl, making sure that no bits of egg shell are included and whisk briefly. In Mixer using a dough hook combine salt with flour. |
| 3. | Add eggs to flour and kneed mix until well mixed and firm but not sticky and place the ball under a bowl, where it should rest for 15 minutes to an hour. PASTA |
| 4. | When the pasta has rested, divide the ball into 6 smaller balls - about the size of a large golf ball. Start your pasta machine on the rollers farthest apart. Run the pieces through the rollers, about ten times on the widest section, folding the pasta top to bottom or side to side the achieve a long sheet slightly narrower than the machine rollers. Continue to roll the sheets through the rollers with ever diminishing settings until you achieve the thickness you wish - usually the smallest or second smallest setting. |
| 5. | PASTA MACHINE You should have a long, narrow thin sheet of pasta, pliable, not sticky. Hang the sheets to dry (or lay them out on dish towels) - the drying process can take an hour or more - the pasta should actually feel dry to the touch and not stick together when cut into segments - if it does, run it through the rolling process again and let it dry more before cutting it. |
| 6. | Pasta Drying When the pasta is dry, run it through the the cutting rollers of the pasta machine. Cooking fresh pasta: Fresh pasta cooks in about 4 minutes - it floats to the top of the water when it is ready. Take a strand out on a wooden fork and bite it to make sure it is done to your taste - it will be 'resistent' but not tough. |
