UC Food Blog
Any connoisseur of meat or vegetable stocks would tell you that the flavor of homemade can't be matched with something store bought. Homemade stock is easy to prepare and can be preserved for future use by simply freezing or using a pressure canner. Consider using homemade turkey stock for soups or as a cooking liquid for quinoa. A good stock adds a sublime flavor to any cooked grain.
Quick and easy homemade turkey stock
To prepare homemade turkey stock, place cooked turkey bones into a large stockpot and cover with water. (It's fine to still have some meat attached to the bones, it only adds to the flavor.) Cover the pot and bring the mixture to a boil, reduce heat and simmer the slurry for 30-45 minutes.
Once simmered, remove bones and let stock cool. Fat will rise to the top of the stock. Use a spoon to remove fat leaving only the turkey-infused liquid. At this point, strain stock through cheesecloth to remove any leftover herbs or bits of meat. This step is optional – many prefer to keep meat trimmings in the stock. Once the fat is removed and the stock is strained, the next step is to preserve the stock for future use.
To freeze, simply seal the stock in a freezer-proof container, freezer gallon storage bags work great for this method. Clearly label and date the storage bag or container – remember that this method has a freezer storage life of 6 months. If freezing the stock in storage bags, it is best to lay the bags on a cookie sheet and freeze flat for easy storage.
For a longer shelf life, consider pressure canning your stock which will preserve the delicious turkey stock for up to 12 months in your pantry.
Simply bring your stock back up to a boil and fill sterilized jars, leaving one inch of headspace. Clean rims of the jars before putting on the two part lid, tighten the lid rings only to “finger tight.” Process in a pressure canner using guidelines available from the National Center for Home Food Preservation.
If you are intrigued by pressure canning or need a refresher course, take a class from your local UC Master Food Preserver Program before getting started.
Do you know the difference between a yam and a sweetpotato?
“A true yam is not grown in the U.S., it's found in South America,” says Jason Tucker, vice president of the California Sweetpotato Council. Real yams have dry, dark flesh and are not the same plant species as sweetpotatoes, he explained.
“A yam is a sweetpotato, at least for those grown in the U.S.”, says Scott Stoddard, UC Cooperative Extension advisor in Merced County. “The rest of country has predominately just one type of sweetpotato, with tan skin and orange flesh, but in California, we have four marketing classes.”
The four kinds of California sweetpotatoes are
- Jewell, with tan skin and orange flesh
- Jersey, with light yellow skin and white flesh
- Oriental, with purple skin and white flesh
- Garnet, with red skin and deep orange flesh
The red-skinned sweetpotatoes are what many people in the United States call yams.
The California Sweetpotato Council spells sweetpotato as one word because it isn't a potato, it is a different plant species.
Studies have shown that we develop our eating habits early in life, according to lead author Lenna Ontai, UC Cooperative Extension specialist in the Department of Human and Community Development at UC Davis.
“We know that it is not enough to just teach parents what to do. We have to support them in how they can take that knowledge home and use it effectively,” said Ontai.
Healthy, Happy Families provides parents with practical information about how children develop and tips for raising a healthy and happy child. It includes fun and easy activities for parents to do with their preschool-aged children to promote healthful eating.
Children who spend more time with their parents tend to be happier and learn better, the authors write. They recommend eating together as a family to help children learn to make healthy food choices. Letting children help plan and prepare meals helps them develop new skills. Children also learn social skills during family meals such as talking and listening.
For cooking with kids, they recommend
- Explaining why it's important to wash our hands.
- Setting up an area for the child that is away from the stove and oven.
- Using a low table or safe step stool.
- Letting the child taste.
- Using child-sized utensils.
- And most of all, making it fun!
In a fun way, parents can create a healthy learning environment and teach their children healthful habits that will last a lifetime.
“Helping parents tune into their children's development and supporting positive interactions around food makes a big difference as children grow,” Ontai said.
The Healthy, Happy Families workbook is available in packages of 10 for $15 in English and is now available in Spanish as Familia sana, familia feliz in Spanish. There is also a companion publication for teachers called the Healthy, Happy Families for Teachers curriculum. All three publications can be ordered at http://anrcatalog.ucdavis.edu.
The award was presented to the Aggie inventors during the finals of the three-day global iGEM (International Genetically Engineered Machines) competition in Boston. The competition, this year featuring 245 teams from Asia, Europe, Latin America and North America, challenges student teams to design and build biological systems or machines and present their inventions in the international competition.
The students had spent several months designing and building the palm-sized biosensor, which they dubbed OliView. The biosensor is equipped to quickly and easily evaluate the chemical profile of oil, providing producers, distributors, retailers and ultimately consumers with an effective, inexpensive way to ensure olive oil quality.
Verifying olive oil quality is a concern for consumers – many of whom are willing to pay higher prices for the health benefits and flavor of true, extra-virgin olive oil. And honest olive oil producers want to prevent other producers from passing off sub-par olive oil as the real deal, while retailers, distributors and producers want a quick, easy way to ensure olive oil quality.
In addition helping detect fraudulent olive oil, the students' new biosensor will also monitor for good oil that may have gone rancid with age.
The team of undergraduate students included Lucas Murray, Brian Tamsut, James Lucas, Sarah Ritz, Aaron Cohen and Simon Staley, with Yeonju Song serving as the “shadow” or alternate team member. You can tune into Aaron Cohen's recent Nov. 6 Science Friday interview during a discussion of synthetic biology.
The full story and a brief video about the new olive-oil biosensor and this stellar team of young inventors are available at: http://news.ucdavis.edu/search/news_detail.lasso?id=11076.
Reports on olive-oil quality are available at the web site of the UC Davis Olive Center at: http://olivecenter.ucdavis.edu/research/reports.
ScienceWriters2014, a joint meeting of the National Association of Science Writers, Inc, and the Council for the Advancement of Science Writing, in Columbus, Ohio. Held in cooperation with The Ohio State University, the conference attracted 430 freelancers, students, editors, staff journalists, public information officers and other lovers of science and science-writing. I had applied for a public information officer travel fellowship to attend it, and was fortunate to be awarded one by the NASW, greatly facilitating my attendance.
One of the events that attendees could sign up for was lunch with a scientist at The Ohio State University, located a few miles away from the conference venue. I chose Prof. Jeffrey LeJeune, an infectious disease microbiologist and epidemiologist, because a focus of his research is food safety, one of the topics included in the UC Global Food Initiative that UC President Janet Napolitano launched on July 1.
On the day of the luncheon, a Sunday, we were driven to The Ohio State University in buses the university provided. We assembled in the lobby of the Ohio Union (it was homecoming on campus and the Columbus marathon was in progress nearby), and were soon escorted to the tables of the scientists we had picked. The university kindly (and safely!) provided lunch.
At LeJeune's table, we introduced ourselves to one another. LeJeune began his presentation to his 15 guests by rebuffing the five-second rule. According to this rule, food dropped on the ground will not become contaminated with bacteria if it is picked up within five seconds of being dropped. LeJeune said it does not work. “Eating off the floor violates all food-borne illness prevention advice,” he warned.
Perhaps because we in his audience were all science writers, he proceeded to discuss communication challenges facing scientists. He said most of the emphasis in graduate training is on making discoveries, with hardly any attention paid to communicating these discoveries in lay language to benefit the general public. Other challenges he mentioned are the information explosion we are witnessing, resulting in deaf ears turned to many scientists' voices; and language barriers between scientists and journalists that hinder effective communication.
raw milk. He said that while consuming raw milk is dangerous (CDC data for 1973-2005 shows that 56 percent of dairy-associated disease outbreaks result from raw milk/cheeses), less than one percent of milk consumed in the United States is raw.
“The pasteurization of milk was a huge benefit to the health of the human population,” he said. “Most cheeses in the U.S. are pasteurized cheese products.”
We asked him many questions. He answered them all. He explained that the U.S. has the safest food supply. Despite this, pathogens can enter the food chain through live animals, he cautioned. Further, refrigeration could be inadequate. He said about 80 percent of food and vegetable contamination occurs post-farm. His tip for what to eat when traveling: “Avoid raw or unpeeled foods. It is best to choose what is fully cooked and hot.”
LeJeune noted there is no evidence to suggest that GM foods are problematic from a food safety perspective.
“There are some concerns for sure,” he said. “But these are largely economic or political. Nutrition-wise, GM foods can be beneficial. From a food safety and nutritional standpoint, I also see no significant differences between organic produce and non-organic or regular produce. There could be, however, some environmental impacts related to the different production systems.”
More questions followed. A discussion on E. coli bacteria gathered momentum, specifically how E. coli gets infected with a virus and how, when this virus decides to leave E. coli, it releases Shiga toxins, which, in turn, damage cells lining the kidney.
We were so engrossed in the discussion that it came as a surprise when one of the organizers of the luncheon strode into the room to inform us that our hour with the scientist was up and that the bus that had transported us to The Ohio State University was about to leave.
As we rose hastily from our chairs we thanked LeJeune for his presentation, which was clear and to the point – qualities all science (and other) writers appreciate. We know he had other topics to discuss with us: Can I cook my Jack-o'-Lantern after Halloween? (The answer is “Not if it sits out for more than two hours.”) And are raw diets for dogs a public health concern for humans? (The answer is “Your dog is more likely to have Salmonella if it is eating raw food.)
Although we didn't get to these topics, he left us with ample useful information about food safety. On the ride back to the conference, the bus was loud with conversation from the various lunch groups – what had been learned, how best it could be communicated, and how each one of us had made a new friend at the university.