MYTH #1 - Chicken must be washed before cooking.
Unfortunately this topic has created a raging debate online, inviting more and more content creators to weigh in with their opinions.
I’ve seen some folks go as far as using dish soap and bleach on their chicken. This is so dangerous, so PLEASE don’t. I urge you to scrutinize the messages you accept as truth (in every case, including this one).
The thought process is this: Raw chicken can come to you contaminated with Salmonella from the butchering process. Professional cooks, instructors, and sanitarians will ALWAYS tell you to resist the urge to take your raw chicken on a round trip to the sink spa. You will most likely spread any existing bacteria to your sink, countertop, kitchen utensils and appliances.
But relax. Salmonella is killed in the cooking process (as are lots of germs that may inhabit our raw foods), thus the importance of cooking chicken to an internal temperature of 165. So keep it simple. Remove chicken from packaging, break down or trim as needed, initiate the cooking process, and clean thoroughly every cutting board and tool the raw chicken touched, including your hands. Enjoy your chicken dinner!
MYTH #2 - All produce is created equal.
Seasonality has become almost irrelevant in today’s supply chain, but I would recommend you pay attention to it anyway.
For example, we’re in Louisiana, where delicious strawberries are grown and harvested in springtime. And then they’re done. No more Pontchatoula strawberries until next year. Have you ever stopped to think about why/how you can buy strawberries in the grocery store year-round?
Another example is asparagus. You may be surprised to learn that we can easily grow asparagus all over the south, but it’s also only ready for harvest in the springtime. Then byebye asparagus until next year.
The solution to our strawberry & asparagus drought - alternate growing methods/climates. Our global food system allows us to enjoy otherwise seasonal items year round because they can be grown in remote locations or hothouses. BUT, anyone who has eaten a tomato in January can attest to its lack of soul. Such is the story with all out of season produce.
If you want to support local ag industry and enjoy the best quality fruits and vegetables, look at the labels and buy when they’re naturally in season.
MYTH #3 - The more time/money/effort I spend, the better the product.
There are definitely times when spending a little more will get you a better quality product, but when it comes time to fix supper it’s not necessarily true.
Regarding time and effort, some of the tastiest dishes are created with the simple preparation of a good quality ingredient. I’m recommending you give up on overcomplicating your life by insisting it takes hours of work to yield an amazing meal. If you find this hard to believe, I encourage you to explore some new ingredients and recipes.
A good meal shouldn’t be out of reach on a weeknight when you only have 30 minutes and a thimble full of patience to make it happen.
Trust me. Let’s Eat!
Oven Baked Salmon
(Yields 4 servings)
4 Portions of salmon fillet 1/2 c Olive Oil Juice of 1 lemon 2 t Garlic, minced 1 T Seasoning of choice - see below 1/2 t Pepper Salt if needed 1 Whole Lemon, cut into slices Dry salmon with paper towels. Line a baking sheet with foil and drizzle a little oil onto it. Position salmon skin side down and set aside. In a small bowl, mix remaining oil, lemon juice, garlic and seasonings together. Brush oil mixture over tops and sides of salmon pieces. Place lemon slices over tops of salmon. Bake in 400 degree oven for 15-20 minutes, or until internal temp is 125.
Serve with rice pilaf, herbed orzo pasta, Caesar salad, steamed broccoli or whatever sides you desire and can prepare while the fish is baking.
SEASONING NOTE: My recommendations include Michael’s Secret Seasoning Salt (available at B.Viz Global Headquarters in St. Joseph), Italian Herb Blend, or Herbs de Provence, but feel free to experiment with other blends. Take your seasoning blend into account when adding salt and pepper - some blends have no salt, but others can be loaded with it.
