Jerky - what on earth is it?

If as a pom like me, you've been offered kangaroo jerky in Australia, you might initially have been (a) appalled or (b) confused. After all in the UK we're not terribly familiar with jerky, let alone the consumption of Skippy. But kangaroo jerky in particular is actually very tasty and, since kangaroo is an organic meat by default, not unhealthy. So what is jerky anyway?

Jerky has been around for a very long time in one form or another. Drying meat is a great way to store it for relatively long periods of time, and so the process was used thousands of years ago. We have records of the Ancient Egyptians drying meat for storage.

Just in time for the Holidays- Tips for a Happy and Healthey Holiday Feast

How to Cook and Store Meat Safely

There are several variations drifting around as to how different meats should be cooked and stored. While you may understand the rules about cooking and storing chicken, what do you know about cooking and storing, say, venison? In this article, we are going to discuss the proper ways to cook and store a variety of common (and maybe not so common) meats.

Proper Refrigeration Techniques

The other day I learned this term known in the food technology world as the "chilling injury."  To me, this term means too cold of whether causes physical damage, as is evidenced by my frostbitten toes from a cold winter's night last year.  But that is another story. This type of "chilling injury" is actually a type of food damage caused when food is incorrectly stored in the fridge at a temperature that decreases the nutrient value, appearance, or quality of the food.  Surprisingly, there are many foods that actually store better outside of the refrigerator. There are also foods that should be stored in cool environments but need to be tightly covered.  Then there are the foods that should be frozen and then allowed to properly thaw in the fridge.

Growing Tomatoes: "Making a Tomato Sauce now the harvest is in"

As summer comes to an end, I have now almost harvested all of my tomatoes. There are still a few left in the garden, but in all I have got a great crop which I am very proud of. So now it is time to start thinking what to do with them.

If I left it to my husband, he would eat them all, so I have had to hide a lot of them so that I still have some stock.

For this article I thought I would explain how to make a Tomato sauce for a Pizza or Pasta.

What you will need is: