Wine baskets for that special occasion

During the holiday season, most of us are in a frantic search for presents for loved ones and friends. Next time, instead of the usual hassle of selecting a gift which will suit him or her, try sending a wine gift basket instead. Wine gift basketsare a perfect present for both men and women and suit every occasion e.g. Birthdays, Weddings etc. The information below will help you select an appropriate wine gift for that special occasion.

Who will be receiving the wine gift basket?

Men will prefer a bottle of wine, which they can open and drink immediately or store in their own wine cabinet (The smile when he or she unwraps the present to discover a 1990 Bordeaux is priceless) whereas women are usually more delighted with a wine accessory e.g. Corkscrew, Crystal Wine glasses or a decanter. Below are the four basic questions you need to ask yourself before you shop for a wine gift.

What is the occasion?

Different wine gift baskets are suitable for various occasions. Wine gift baskets are a favorite for parties. The numerous items within will allow everyone to enjoy the gift and enjoy the wine with delicious tidbits as well. Wine merchants also have wine gift baskets for special occasions such as Valentine's Day, Christmas etc.

What is your budget?

Most nifty wine gift baskets can be had for $25-$50 although fine wines will be more expensive. Wine gifts often include cheese and chocolates (a favorite with children). Just remember it is the thought that counts!

What is their knowledge of Wine?

If the wine gift is for a beginning wine enthusiast, then a well-written book on enjoying wine will be an excellent gift whereas an expert wine enthusiast might enjoy having a stopper for the half empty bottle of wine. Try to find a wine gadget that he does not already own, most people will be touched by the thoughtfulness of your gift. The wine gadget will also remind him/her of your friendship each time he enjoys a bottle of fine wine.

Dealing with bacteria in your kitchen

Bacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.

Harmless bacteria – Most bacteria fall into this category. They are neither help us nor are harmful to us. These bacteria have a specific purpose, but are not a concerning to us in terms of food safety,

Beneficial bacteria – Believe it or not some bacteria are helpful to us. Some bacteria are used in foods to make cheeses and yogurts. And still others live in our bodies to fight of harmful bacteria.

Undesirable bacteria – Undesirable bacteria is responsible for food spoilage. This type of bacteria may not make you sick, but they show themselves by the use of odors, sticky or slimy surfaces and discoloration.

Illness causing bacteria or pathogens – These are the bacteria that cause most food-borne illnesses. Pathogens do not necessarily leave detectable odors or taste in food. This makes it impossible to tell if food is contaminated by smelling or tasting, or looking at it. The only way to protect yourself from this bacteria is by proper food handling and sanitation.

Bacteria Growth

Bacteria simply multiply by splitting in half. Under the ideal conditions, they can double in number every 15 to 30 minutes. This means that one single bacterium could multiply to a million in less than 6 hours.

What do bacteria need to multiply?

Food – Some from of food is a basic requirement for bacteria to grow.

Moisture – Water is required for bacteria in order to absorb food. Dry foods will not support bacterial growth. As well, foods with very high salt or sugar content make bacteria unable to use the moisture present.

Temperature – Bacteria grow best at warm temperatures between 40 and 140°F. This temperature range is what we call the food danger zone.

Air – Most bacteria require oxygen to grow, but not all. There are some exceptions, one type of bacteria being botulism.

Time – When bacteria are introduced to a new environment, they need time to adjust before they start to grow. This time is called the lag phase and last about one hour.

How is bacteria transferred?

Bacteria are carried from one place to another by being carried. This can happened by peoples hands, coughs, other food, utensils, equipment, water, or pests.

Preventing Bacteria Growth

Now that we know how bacteria grow and are spread; we should be able to prevent food-borne illness by following three simple steps.

1. Keep bacteria from spreading by not letting anything that might contain bacteria tough the food. This includes people, dirty equipment, utensils and possibly other foods.

2. Stop bacteria from growing by taking away the conditions that encourage growth. The most effective way is to keep food out of the danger zone. Keep foods below 40°F and about 140°F

3. Finally kill the bacteria. Most bacteria are killed if they are subject to a temperature above 165°F for 30 seconds. This is how we make food safe by cooking. This heat is also how we sanitize dishes and equipment. Certain chemicals (such as bleach) also kill bacteria. Using sanitizing agents is best way to sanitize counter tops and large equipment.

Cook less, eat more!

50% Less Cooking without hitting the fast food button! Don't you just cringe when some clever kitchen type tells you what you could be doing with the leftovers in the fridge, when it's plainly obvious the leftovers will stay there until they walk out by themselves!

More often than not, saving money with leftovers, although a great idea, takes a lot of time in preparation and relies on many other ingredients being available. So..........

Design your own leftovers!

Cooking twice as much as you need 'by design' allows you the extra time tomorrow with the added bonus of knowing what you're going to cook.

Dithering around in the kitchen working out who wants what and what you forgot to buy, takes ages. If you know you've already got a portion of the evening meal ready in the fridge, life becomes a lot less stressful.

Most 'in-the-pot' dishes like bolognaise, chile, casseroles and stews can all be made in double quantities in very little extra time. Make sure you thoroughly reheat meat dishes until very hot. The only real problem with in the pot recipes is that you're obliged to eat the same meal two nights in a row. Although you can serve it with rice, pasta, or potatoes to add some variety.

If you've managed to cook enough rice to feed the neighborhood, don't throw away the leftovers. Let the rice cool completely, place in a bowl, cover with plastic food wrap, and refrigerate. Then the following evening you have a base for a new and exciting meal...try these ideas:

* Egg Fried Rice: Make a plain omelette and remove from pan. Cut into small pieces and set aside.. Put cold leftover rice in the pan and stir gently. Add omelette pieces, stir and heat until hot right through. Serve with Chinese style ribs, or veggie sausages.

* Special Fried Rice: Fry in olive or nut oil a finely chopped onion, tomato, green pepper and a few sliced mushrooms. Add leftover rice to pan. Stir gently. Add sweetcorn for colour and a few chopped walnuts if liked. Serve with any meat, fish, egg or veggie dish.

* Rice Salad: In a large bowl, mix leftover rice with fresh raw chopped vegetables; onion, tomato, sweet pepper, celery, sweetcorn, and any other favorites hanging around in the fridge. Chill for half an hour before serving. A half mayo-half natural yogurt dressing can be gently stirred in if liked. To create a whole summer meal in a bowl, add chopped boiled egg, cooked flaked fish, pieces of ham or cooked chicken or even nuts and raisins!

Potatoes can easily be turned into 'designer leftovers'

Cooking a whole tray of jacket potatoes will take no longer than cooking one or two, just a few extra minutes scrubbing time needed. Store leftovers in the fridge.

* Flat Fries: Slice and shallow fry leftover jackets in hot olive oil and some mixed dried herbs or cumin spice. Turn occasionally. Serve hot with anything.

* Family Omelette: Peel and dice leftover jackets and gently fry in olive oil, with a chopped onion. Pour over beaten eggs and add some grated cheese. Cook gently for a few minutes. Turn and cook the other side. The omelette will probably fall apart during this manouevre. Just push it back together. No-one will know! Serve hot with a green salad.

* Rough Potato Salad: Peel leftover jackets and chop roughly. Mix in a large bowl with sweetcorn, tuna and a little chopped onion or chives. Serve with a mayonnaise sauce.

Hot mashed potato, served with a delicious gravy, is always a family favorite. Make twice as much and delight the family two days in a row! Cool the leftover mash thoroughly. Place in a bowl, cover with plastic food wrap and refrigerate.

* Baked Mash: Put leftover mash into a large bowl and stir in cooked flaked white fish, bacon pieces, or cooked vegetables. Place in a greased ovenproof dish, top with grated cheese and bake in a medium oven until hot right through.

* Burger Mash: In a large bowl, mix leftover mash with a little beaten egg, some chopped chives or very finely chopped onion. Then form small balls in your hands. Flatten slightly and, if available, coat with breadcrumbs or chopped nuts. Fry as you would a burger!

* Cottage Pie: Cook minced beef, or veggie equivalent, a chopped onion and a tin of tomatoes together and place mixture in a large lightly greased ovenproof dish. Spoon leftover mashed potato over the top, and sprinkle on a little grated cheese, if liked. Heat through thoroughly in a medium to hot oven and serve hot with green vegetables.

Cook a slightly larger chicken and keep the leftovers covered - and maybe hidden - in the fridge. A vegetarian equivalent of chicken will work equally well with these dishes.

* Quick Chicken Curry: Pour a home made curry sauce or a jar of ready - made over cut up leftover chicken pieces and heat through thoroughly in a hot oven. Always make sure re-heated meat is steaming hot right through. Serve with rice or jacket potatoes.

* Chicken Salad: Mix cold leftover chicken with a finely chopped onion and stir in a half mayo, half natural yogurt dressing. Add a few walnuts for an extra special treat. Chill for 30 minutes and serve with any dish..

* Chicken Stir Fry: Put cut up chicken pieces in a frying pan with a little olive or nut oil. Mix in thinly sliced sweet peppers, onion, tomato and any other bits in the fridge that look healthy enough to eat. Cook gently for a few minutes, ensuring the chicken is thoroughly hot. Then mix into a bowl of hot cooked noodles. Serve with an oriental style sauce.

Hot Tip: Planning a few menus in advance will mean you are always in control of nourishing and tasty meals, and no need to lean guiltily on the microwave waiting for the latest TV dinner to cook!

Protect your family from food poisoning, its easy!

Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?

When it comes to food preparation and storage, "Common Practices" could be POISONING your family!

Here's how to avoid the problem entirely:

1. Plan For Safety

Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.

2. Shop Smart

Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.

3. Store Food Properly

After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40° F and the freezer to 0° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.

4. Prepare Food Safely

Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.

5. Cook Food Thoroughly

Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.

6. Chill Food Promptly

Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.

7. Transport Food Safely

Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40° F. Hot food should be kept hot, at or above 140° F. Wrap well and place in an insulated container.

8. Reheat Food Correctly

Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140° F. Foods that have been cooked ahead & cooled should be reheated to at least 165° F. Reheat leftovers thoroughly to at least 165° F. Reheat sauces, soups, and gravies to a boil.

9. Serve Food The Safe Way

Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40° F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140° F.

10. Complete Your Meal Experience Safely

Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165° F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.