TIPS

Freezer Life:

Bacon and sausage:  1 to 2 months

Egg whites or egg substitutes:  12 months

Gravy, meat or poultry:  2 to 3 months

Ham, hotdogs and lunchmeats:  1 to 2 months

Meat, uncooked roasts:  4 to 12 months

Meat, uncooked steaks or chops: 4 to 12 months

Meat, uncooked ground:  3 to 4 months

Meat, cooked:  2 to 3 months

Poultry, uncooked whole:  12 months

Poultry, uncooked parts:  9 months

Poultry, uncooked giblets:  3 to 4 months

Poultry, cooked:  4 months

Soups and stews:  2 to 3 months

Wild game, uncooked:  8 to 12 months




General Tips:
·        
             At altitudes over 3500 feet:

Bake at 25° higher; 20% more water; 5% more flour; 20% less time.




Safety tips:

Grease fire: 
Do not use water.  Smother with a pan lid or use a fire extinguisher. Baking soda works, but it takes a lot and is usually too slow to get at. If clothing catches stop, drop and roll. Call 911 if necessary.

Deep fat fryers:
Never allow water or any other liquid but cooking oil come in contact with hot oil or else it may instantly turn into steam and splatter hot oil.

Boiling:
Always lift the lid of a boiling pot far side first.

Hot pot/pan:
Always leave a hot pad on a hot lid as a warning to others. Never leave handle hanging over edge, especially if children are around.



Cooking time and guidelines for meats/egg/corn:

Steak:


Place a finger against the base of your thumb. Compare firmness of steak to firmness of thumb base.  Touch your thumb to your:
Tip of index finger = Rare
Middle finger = Medium rare
Ring finger = Medium
Pinky = Well done

Beef/lamb roast:

Preheat oven to 425°F. Roast for 30 minutes at 425°F. Reduce to 325°F and cook as follows:
Rare 9 min per pound.
Medium 14 minutes per pound. 
Well-done 18 minutes per pound.
Remove from oven and rest for 20-30 min before slicing.  Meat thermometer should read 120°F+ for rare, 130°F+ for medium rare, 145°F+ for medium, 155-165°F for well done.

Pork roast:

Preheat oven to 425°F. Roast for 30 minutes at 425°F. Reduce to 325°F and continue for 23 minutes per pound. Juice is clear when done. Remove and rest 20-30 minutes before slicing. Meat thermometer should read at least 145°F.

Chicken roast:

Preheat oven to 400°F. Roast for 20 minutes at 400°F. Reduce to 350°F and continue for 45 minutes (small chicken) to 70 minutes (large chicken). Juice is clear when done. Remove and rest 20 minutes before slicing.  Meat thermometer should read at least 165°F.

Egg Boiling:

Hard boiled 13 minutes
Creamy yolk 7 minutes
Runny yolk 5 minutes

Corn:

Corn on cob: Drop in boiling water and boil 6 minutes.