Angie Montroy–Angie’s Pantry: Summer with teens.....

My Mission.....

The main reason for creating this blog is to inspire anyone who wants to learn to cook without the use of processed ingredients. I have been cooking for 35 years and learned form the best teachers possible, my Mom and my Grandma. They made everything from scratch. Mom had a passion for trying new recipes and experimenting with new ingredients, I'm very much like her.
Food companies have done an excellent job marketing to the masses about the need to use their pre-made foods. I believe that if you can't pronounce it, don't eat it. Also, when making a simple biscuit or cookie recipe from scratch, the ingredient list may be 4-10 ingredients long, just take a look at the back of a packaged biscuit ingredient list....you get my drift.
I want to teach anyone who would like to learn the many techniques, recipes, and ideas for entertaining I've honed over the years.
I am thrilled to have this venue to share my true love of cooking & baking and I am hopeful you will enjoy what I have to offer.

Thank you. Angie

Mom's guide to safe food handling....

Ok, this isn't the most pleasant subject, but it's extremely important! Did you know that E.coli bacteria is in 25% of ground beef in the United States? E.coli is a surface bacteria that through grinding, incorporates the bacteria throughout the meat. The good news is that when cooked to the proper 155' internal temperature, it does not survive. What does this mean? Number one NEVER serve ground beef rare or even pink to small children, pregnant women, older adults, or someone with a compromised immune system. There is a simple way to be sure you've cooked ground beef properly and that is an instant read thermometer. Simply inject the thermometer in to the center part of the hamburger and get a reading of 155' or higher, and you're good. When cooking steaks that are seared or grilled on the outside, one does not need to worry as the bacteria doesn't survive the cooking on the surface, so you need not worry about serving pink steak to children, etc. Additionally, be very careful when you are handling ANY raw meats. Designate a section on your counter for handling raw meats, and if possible, designate another section for vegetables and ready to eat items as they do not go through a cooking process to make them safe. Last but not least, wash your hands with hot water and plenty of soap for 20 seconds. Any and all questions are always welcome.

Wednesday, June 16, 2010

Summer with teens.....

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Angie Montroy

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