Hey, everyone! Welcome to the third “Taste Matters” here at From A Chef’s Kitchen. I’m dishing up some tasty tidbits, a kitchen tip or two, my current cookbook crush, some menu ideas, recipe roundups and perhaps even speak my mind a time or two!
First of all, Happy Father’s Day to all the amazing fathers out there who are raising amazing children!
While Memorial Day Weekend is referred to as the “unofficial start of summer,” this Thursday, June 21st is when summer “officially” begins on the calendar. All I know is it’s HOT and we’ll see little relief here in the Memphis area until mid-September. It’s also Bug Central here, making it almost impossible to be outside at certain times.
To help get you through, I’ve gathered up some hot-weather survival and safety tips so your summer stays fun-filled!
Food For Thought
- 24 Tricks to Survive Hot Summer Nights (Without AC)
- Natural Insect Repellants
- 12 Plants That Naturally Repel Mosquitos
- 5 Essential Summer Safety Tips
- Heatstroke Symptoms and Causes
Current Cookbook Crush
Erica Acevedo is the talented creator of The Crumby Kitchen. She just published her first cookbook called The Electric Pressure Cooker Cookbook for Two, 125 Easy, Perfectly-Perfectly Portioned Recipes for the Electric Pressure Cooker and Multicooker. (Affiliate link.)
Besides some amazing small-batch recipes that will get dinner on the table without heating up the kitchen, Erica serves up lots of tips and tricks so you can get the most out of this popular appliance.
Kitchen Tip of The Week – Summer Food Safety
Summer is prime time for foodborne illness. Here are a few summer food safety tips to keep in mind. Most seem like common sense and I’ve said them before, but honestly, I’ve been horrified at things I’ve witnessed!
- Always use a meat thermometer to make sure grilled foods are safely cooked.
- Food should never be left out longer than two hours at normal room temperature. When the temperature soars to over 90 degrees, the limit is one hour. Any food that was out for longer than that should be discarded.
- Do not reuse marinades. If using the marinade to baste food on the grill, there needs to be some cooking time remaining. If you plan to use some as a sauce, reserve some before placing the raw protein in it.
- Pack a safe picnic by packing raw proteins in a separate cooler from prepared foods. If possible, keep the coolers in the air-conditioned part of the car rather than the trunk.
Weekly Menu Inspiration