Easter Eggs Worth Eating
Easter eggs (when found) should be eaten and enjoyed. The perfect internal temperature for a hard boiled egg is 170°F, where the yolk is soft, yellow and just begins to crumble. Here’s a simple and scientific recipe. Avoid leaving eggs in the yard for too long. Get our safety tips too. (Read More)
Ready-to-Eat Glazed Ham
Roasting a ready-to-eat glazed ham is a two-step process. First, roast the ham at 250°F until the internal temperature reaches 100°F. Then, coat with your glaze and roast again at 350°F for 10 minutes. Tent with foil and let rest; the internal temperature should creep up to near 120°F. Serve!(Read More)
Boneless Roast Lamb
Using butcher’s twine, wrap your boneless lamb roast into a uniform shape. This will ensure more even cooking throughout. Slow roast the lamb at 275°F until you reach the desired internal temperature. For a medium/medium rare roast, shoot for an internal temperature of 130 to 135°F. (Read More)
Homemade Easter Treats
When tempering milk chocolate for homemade Easter treats it’s important that you never let your chocolate exceed 110°F during the tempering process. Use a double boiler, and an instant read thermometer to keep your chocolate’s temperature in check. (Read More)
Hot Cross Buns: An Easter Tradition
Dissolve your yeast in warm water between 110-115°F. Any hotter and you risk killing the yeast. Add ingredients and let dough rise at room temperature (68-77°F). Bake at 375°F until the internal temperature of the buns reaches 190°F. Cool for 10 minutes, add cream and serve. (Read More)
Picture Perfect Cheesecake
Cracks on the surface of a cheese cake are indicative of over baking. The only way to eliminate unsightly cracks is to check your cake’s internal temperature and make sure it doesn’t rise above 150°F. However, avoid puncturing the surface in multiple locations because that can weaken the structure of the surface causing cracking. Instead, use the same hole, or penetrate the cake from the side.
Salmon: Good Friday Done Right
Salmon has almost no collagen, which means it will start to lose moisture quicker than other meats. For a flakier, more moist and tender salmon filet we, along with many chefs, find that it’s best enjoyed when cooked to medium – 125°F. (Read More)
Beef Tenderloin
Let the tenderloin temper at room temperature (68-77°F) for about an hour. Season with coarse salt and ground pepper. Then we like an herb rub. Try rosemary with a bit of thyme and marjoram, or crushed garlic and parsley. Set the mini roast on a rack over a cookie sheet and slow-roast at 275°F in the center of the oven until the internal temperature reaches 115°F. (Read More)
Quiche: An Easter Morning Favorite
A great quiche is firm, not rubbery, and has a silky texture with a little bit of a “wobble.” Avoid undercooking, or overcooking your quiche by taking it to a minimum internal temperature of 160°F (according to the American Egg Board) and it’ll be guaranteed both safe to eat and delicious. (Read More)
Soft Baked Pretzels
Before introducing your pretzels to a 450°F oven, give them a quick dip in hot water. Bring 10 cups of water and 2/3 cup baking soda to a rolling boil (212°F, depending on your altitude and barometric pressure). Place each pretzel in the water, 1 by 1, for 30 seconds before baking. (Read More)
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