Sliced melon is no stranger to foodborne illness! It’s considered a potentially hazardous food, meaning a food that has the ability for bacteria to grow and thrive. The recent multi-state outbreak of Salmonella infection has shed light on the importance of keeping cut melon safe. Continue reading Produce Safety
All posts by Vicki Hayman
Don’t Be Spineless, Eat Cactus
If you are adventurous, you will want to know what to do with cactus! Cactus leaves are used in Mexican and Latin American cooking, but only leaves from one kind of cactus: the Prickly Pear Cactus, the same one that produces the Prickly Pear fruit. Continue reading Don’t Be Spineless, Eat Cactus
Exotic Dragon Fruit
Do you like to try new and unusual foods? Then dragon fruit is for you!
Soufflé Secrets
A hallmark of French cooking, the soufflé is magical. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. It uses air to transform eggs into a masterpiece, puffing and browning in the oven before collapsing at first bite.
Quiche: A Custard Pie
Why should sweet pies have all the fun when making quiche yields such a satisfying savory meal? Quiche is a pie that originated in northeastern France in the Alsace-Lorraine region. The key to great quiche is a flaky crust and a creamy custard filling that holds a cut edge. The secret to getting a creamy custard is to find the perfect ratio of milk to eggs – too much milk, and the custard won’t set properly; too little, and it becomes tough as it bakes. Continue reading Quiche: A Custard Pie