When cooking meats, it’s important to know the various temperatures.
Beef: Rare 120F to 125F (45C to 50C), Medium Rare 130F to 135F (55C t 60C), Medium 140F to 145F (60C to 65C), Medium-Well 150F to 155F (65C to 70C), Well Done 160F and above (70C and above)
Pork: Medium Rare 145F (63C), Medium 160F (70C), Well Done 170F (76C)
Poultry: Well Done 165F (75C)
Lamb: Medium Rare 145F (65C), Medium 160F (70C), Well Done 170F (76C)
Fish: Well Done 145F (65C)
To find out what temperature your meat is at, remove food from oven, turn on the digital display by pressing the on/off button. Select F/C. Insert thermometer in the thickest part of the meat, immersing the stem at least 1 inch, but not to contact with bone, fat or gristle and wait for the temperature to stabilize.
The digital display will automatically give you the cooking temperature. If additional cooking time is needed, remove the thermometer from the food and return the dish to the oven.
“Work With What You Got!”
©Tiny New York Kitchen © 2021 All Rights Reserved
July has given us bright sunny days, low humidity and cool evening temperatures and a great way to capture summer’s splendor is with a picnic. Whether you find respite under the shade of a magnificent tree, spread a blanket on a sandy beach or enjoy your own patio or yard, dining “en plein air” is a delightful diversion to current world conditions.
Simplicity is key for a pleasant picnic. With farm markets opening, stock up on fresh fruits, berries, and vegetables for the picnic basket. Luscious, seasonal asparagus can be lightly grilled, steamed or roasted, then spritzed with fresh lemon juice and adorned with fresh parmesan cheese shavings for a light and lovely picnic lunch that packs easily. Freshly picked asparagus can also be served raw. Shave each stalk using a vegetable peeler, into long strips and dress with olive oil, rice vinegar, salt and pepper. Embellish at will with goat or feta cheese, pine nuts or almonds and plenty of minced herbs.
Fresh herbs perk up picnic recipes and eliminate the need for excess sodium. Chives will add a slightly sharp bite to potato, egg or pasta salads, as well as a nice little nip of flavor to deviled eggs. Poach a nice piece of salmon and dot it with creamy dill sauce for an elegant picnic entrée. Cilantro and Thai basil elevate rice noodle salads, and the snappy tang of fresh parsley is just the right addition to grain bowls. Fresh basil with ripe tomatoes is a classic combination. For something sweet, pack fresh berries, such as native strawberries, blueberries or raspberries, sprinkled with cinnamon and drizzled with honey.
If your picnic involves grilling use sturdy rosemary to imbue vegetables, meat, and fish with Mediterranean flavor and flair. Marinate chunks of lamb, beef or chicken with fresh rosemary, garlic, and olive oil. Let rest for several hours, then grill as desired.
Have picnic supplies at the ready to take advantage of gorgeous weather. Stash a small roll of garbage bags, hand sanitizer, salt and pepper packets, a small cutting board and knife, bug spray, sunscreen, and a blanket in your picnic basket. Keep small ice packs in the freezer. Gather your food and drink and enjoy the healthy benefits of picnicking all summer long.
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
We at Tiny New York Kitchen get it! Especially during the holidays you don’t want to ruin a good piece of meat. Here are some general guidelines for producing the best results for your holiday meal.
Remove meat from the refrigerator at least an hour before roasting so it can come closer to room temperature.
Start the roast at 450 degrees for 15 minutes to develop a nice crust.
Drop the oven to 350 degrees for an additional 15 to 20 minutes per pound.
Remember, you must cook to temperature, NOT time, because every oven and piece of meat is unique. So, take the temperature of the roast every 20 to 30 minutes to avoid overcooking. 120 degrees (50C) for rare and 130 degrees (55C) for medium-rare.
Always use a meat thermometer. An instant-read probe thermometer helps dispel any guesswork.
Remove from oven and loosely cover roast with foil to keep warm and rest it for 30 minutes. Don’t be alarmed when you see the temperature of the roast creep upwards a few degrees while it rests. This is perfectly normal and expected.
These directions will work for nearly all holiday roasts. The exceptions are thinner/smaller roasts like beef tenderloin or rack of lamb. These can be cooked at 400 degrees for the entire time, using a meat thermometer to monitor progress.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
It’s so easy, but takes a tad bit of planning. Just pop meat in a heavy-duty resealable bag with your favorite marinade in the morning, refrigerate, and later in the day all you have to do is throw flavorful meat on the grill. You’ll be so impressed with yourself that you’ll feel like giving yourself a gold star! Make sure to place the bag in a bowl in the fridge to be safe. Sometimes, when I’m particularly crunched for time, I use classic Italian dressing as my go-to marinade.
Five Things To Marinate In Classic Italian Dressing
Flank Steak
Chicken Breasts
Butterflied Leg Of Lamb
Boneless Beef Short Ribs
Most Anything On A Skewer
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Generally animal products are higher in fat than plant foods, but it’s not necessary to cut out all meat and dairy products to keep your fat intake reasonable. Low-fat dairy foods, lean and well trimmed meat, and skinless poultry provide the same amounts of vitamins and minerals as their fattier counterparts. Skinless poultry, fish, dry beans, and split peas are the “slimmest” foods in this category. By removing the skin from poultry, you reduce the fat by almost one half. Most seafood is low in fat and also contains beneficial omega-3 oils, which have been linked to lowering blood cholesterol. Dry beans also provide the body with fiber, which is necessary for digestion.
You can enjoy red meat if you choose lean cuts and trim away all the visible fat (marbled fat cannot be trimmed away). Here are some good choices:
*Beef eye round, top round, tenderloin, top sirloin, flank steak, top loin, and ground beef. Choose ground sirloin; it’s 90 to 93 percent lean.
*Veal cutlets (from the leg) and loin chops.
*Pork tenderloin, boneless top loin roast, loin chops, and boneless sirloin chops.
*Lamb, boneless leg (shank portions), loin roast, loin chops, and leg cubes for kabobs.
Here are some suggestions to make trimming excess fat from your diet easier:
*Choose lean cuts of meat and trim off all the visible fat before cooking. Remove skin from poultry before or after cooking.
*Broil meat on a rack so the fat can drop away.
*Substitute ground chicken or ground turkey for ground beef. Look for ground turkey breast or chicken breast; otherwise, it may contain skin and therefore have as much fat as ground beef.
*Substitute protein-packed dried legumes, like beans and lentils, for meat in casseroles.
*Chill soups and stews overnight so you can remove all the hardened fat from the surface.
*Be skimpy with fat. Use nonstick pans and nonstick cooking spray, or sauté in a small amount of broth or water. Don’t just pour oil into a skillet; it’s easy to add too much. Measure or use a pastry brush to coat pans with a thin layer of oil. When baking, coat pans with a spritz of nonstick cooking spray instead of oils or fats. Kitchenware shops carry oil sprayers you can fill with your favorite oil.
*Experiment with low fat or skim milk, low fat sour cream and cheese, and nonfat yogurt. They provide the same amounts of calcium and protein as the whole milk varieties, but with less fat or none at all.
*When making dips, substitute nonfat plain yogurt for sour cream.
*Use fresh herbs and zesty seasonings literally.
*Choose angel food cake instead of pound cake, especially when making cake-based desserts like trifle.
*To reduce fat and cholesterol, you can substitute 2 egg whites for 1 whole egg in recipes, but don’t substitute egg whites for all the whole eggs when baking. The dessert will have better texture and flavor if you retain a cold or two.
*Replace sour cream with buttermilk or yogurt in recipes for baked goods.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Everything From Apple Sauce To Tzimmes!
For a Sensational Seder you’ll want to have these traditional Passover dishes on hand.
Coconut Macaroons (You’ll Go Coco-Loco For Coconut Macaroons!)
Haroseth (For A Sweet Seder)
Matzo Ball Soup (Keep Your Eye On the Matzo Ball)
Potato Kugel (When Life Gives You Potatoes, Have Kugel)
Apple Sauce (Passover’s Special Sauce For Latkes & More)
Chopped Chicken Liver (What Am I? A Great Topper For Matzo!)
Kosher Passover Soups (A.K.A. Jewish Penicillin)
Karpas (That’s Parsley, For The Gentiles)
Matzo (You Gotsa Have Lotsa Matzo On Passover)
Root Vegetable Tzimmes (Get In Touch With Your Roots!)
Honey Glazed Carrots (Yummy)
Gefilte Fish (Just Like Your Grandmother Used To Make)
Kedem Concord Grape Juice (Tasty Enough For All Four Cups)
Raspberry Jelly Ring (If It’s Kosher, You Shoulda Put A Jelly Ring On It!)
Honey (Make A Nod To The Land Of Milk & Honey)
Beitzah (Don’t Forget The Eggs!)
Whole Kosher Brisket (Braise With Onions & Make Your Bubbe Proud)
Leg Of Lamb (Get A Leg Up On Seder Dinner)
Flourless Cake With Chocolate Glaze (Because 8 Days Without Cake Is A Long Time)
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Pantry & Freezer Staples
How long do pantry and freezer staples last? Staple items are known for their long shelf life, but they don’t stay fresh forever! Use this handy list to determine how long you should keep them on hand.
Freezer
Hamburger & Stew Meats: Shelf Life: 1 to 2 Days Storage: 3 to 4 Months
Ground Turkey, Veal, Pork, Lamb: Shelf Life: 1 to 2 Days Storage: 3 to 4 Months
Bacon: Shelf Life: 7 Days Storage: 1 Month
Sausage (Raw From Pork, Beef, Chicken or Turkey): Shelf Life: 1 to 2 Days Storage: 1 to 2 Months
Fresh Steaks: Shelf Life: 3 to 5 Days Storage: 6 to 12 Months
Fresh Roasts: Shelf Life: 3 to 5 Days Storage: 4 to 12 Months
Chicken or Turkey (Whole): Shelf Life: 1 to 2 Days Storage: 1 Year
Chicken or Turkey (Cut Up): Shelf Life: 1 to 2 Days Storage: 9 Months
Lean Fish: Shelf Life: 1 to 2 Days Storage: 6 Months
Fatty Fish: Shelf Life: 1 to 2 Days Storage: 2 to 3 Months
Fresh Shrimp, Scallops, Crawfish, Squid: Shelf Life: 1 to 2 Days Storage 3 to 6 Months
Pantry
Baking Powder: Shelf Life: 18 Months Storage: Keep In Dry Place In Airtight Container
Beans (Dried & Uncooked): Shelf Life: 1 Year Storage: Store In Cool & Dry Place
Chocolate (Semisweet & Unsweetened): Shelf Life: 18 Months Storage: Keep In Cool Place
Cocoa: Shelf Life: 1 Year Storage: Keep In Cool Place
Cornstarch: Shelf Life: 18 Months Storage: Store In Airtight Container
Flour (White or Whole Wheat): Shelf Life: 6 to 8 Months Storage: Store In Airtight Container or Freeze To Extend Shelf Life
Nuts (In Shell & Unopened): Shelf Life: 4 Months Storage: Freeze to Extend Shelf Life
Spices & Herbs (Ground): Shelf Life: 6 Months Storage: Store in Airtight Containers In Dry Areas Away From Sunlight & Heat. Before Using, Check Aroma – If Faint Replace.
Sugar (Brown): Shelf Life: 4 Months Storage: Store in Airtight Container
Sugar (Confectioners’): Shelf Life: 18 Months Storage: Store in Airtight Container
Sugar (Granulated): Shelf Life: 2 Years Storage: Store in Airtight Container
Vinegar (Unopened): Shelf Life: 2 Years
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Cooking Lamb
Lamb is versatile and can be prepared quickly for a spur-of-the-moment gathering or roasted to perfection and served with a range of accompaniments.
Let The Cut Determine The Cooking Technique. For tender cuts like a rack, chops, loin, sirloin, or leg it’s best to broil, roast, grill, pan fry or sauté. For less tender cuts like shank or shoulder roast it’s best to braise or stew.
Store Lamb For 1-2 Days In The Refrigerator. Or you may freeze for up to 3 months. Thaw slowly in the refrigerator for a day or two before cooking.
Get Creative With Spice Rubs. Mix garlic, ginger, cardamom, cloves, chili pepper, and fenugreek for an Ethiopian style spice rub. Or create your own custom blend.
Always Test Doneness With A Meat Thermometer. Cook ground lamb to at least 160 degrees and other cuts to at least 145 degrees.
Make “Spring Burgers” With Ground Lamb. Season with dill, mint, or rosemary. Top with chopped fresh tomatoes and feta cheese.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Slow-Cooker Meat Cuts
It’s winter and there’s nothing quite like coming home to a hot meal. You count on your slow-cooker for delicious, almost no effort dinners and it can be tempting to throw just about any ingredients into these amazing appliances. BUT for the tastiest results, you need to know which meats do best in it. Delivering low, even heat over a long period of time, slow-cookers break down the connective tissue in typically tough cuts of meat, making them extremely tender. Here is a quick guide to great cuts of meat for your slow-cooker. The good news is that these cuts are often less expensive which, along with saving you time and energy, will also save you money.
Beef: Slowly cooked brisket becomes incredibly tender. Look for marbling. The white steaks of fat are what adds flavor. Beef chuck is another favorite for long braises.
Chicken: Go with dark meat. Thighs and drumsticks are cheaper and richer in flavor than white meat and stand out in soups and stews. Brown or remove the skin before cooking for the best results.
Lamb: Cooked low and slow, lamb shanks become rich and complex flavors. Have your butcher slice them crosswise to fit into your slow-cooker. Lamb shoulder is also a great choice for slow-cooking.
Pork: Always a classic, pork shoulder is a tough cut that becomes silky and flavorful after hours spent simmering in its own juices.
For most of us, it’s cold outside so bring out your slow-cooker and let it work its magic while you’re busy doing other things.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
Roasted Leg of Lamb Roman Style
This is such an easy Sunday meal. For this traditional Roman dinner, purchase 1/4 of a nice fat “abbacchio”. In Rome “abbacchio” is a very young lamb, which has been fed only with milk. I usually purchase my “abbacchio” from a nice butcher in the Arthur Avenue area of the Bronx. If you don’t want to buy 1/4 of a young lamb then just get a decent sized leg of lamb that will accommodate the size of your family (make sure it’s not been previously frozen). Insert cloves of garlic, both lean and fatty ham, chopped stalks of rosemary, kosher salt, freshly ground pepper, and brush all over with olive oil. Salt again and roast in a medium hot oven (350 degrees) for 1 hour together with lots of raw potatoes either whole (small potatoes) or cut into pieces (larger potatoes). After about half an hour, add 1 glass of dry white wine and turn the lamb over and cook the other side for another half an hour. When the lamb is done roasting, cut into pieces and serve with the potatoes, steamed asparagus and a nice chicory salad.
Note: By the way, if you’ve never been to Arthur Avenue in the Bronx then you’re really missing quite an experience. Forget Little Italy downtown because Arthur Avenue is the real deal although tourists have discovered it as well. A great time to go is during the Christmas season. Often times they have Frank Sinatra piped Christmas songs blaring from loud speakers posted high up on the lampposts. My Arthur Avenue butcher is a total crackup. He’s in a great mood during the Christmas season because according to him it’s the one time of the year that his wife is “nice” to him if you know what I mean and he’s not shy to chirp about it either. My husband is Italian and looks it so much that they say the map of southern Italy is stamped on his face. One time I needed to pick up a few things on a Saturday during the holidays and it was so busy that there was no parking to be found. My husband found a spot, but the meter was broken. There was a “group” of Italian men donned in the “I can’t fit in my clothes” velour track suits (adorned with gold chains carrying either St. Christopher or the Virgin Mary herself) hanging around by the broken metered parking spot. My husband was inspecting the broken meter worrying about a parking ticket when the guys pipe up, “Heeeey don’t worry bout it. We’ll watch to make sure you don’t get a ticket. We’ll take care of it.” Sure enough we get back to the car after about an hour and no ticket even though we could see the NYC parking police patrolling the streets. My husband said a sincere, “thank you” to which he received a sincere “don’t mention it” and we were on our way.
