MoreGreatRecipes.com - Life's Short! Eat The Dessert First!

It's much easier to de-parchment an onion that is at room temperature than one which is refrigerated. And since onions keep for quite some time at room temperature, we keep most of our onions on the counter or in the cupboard. It makes the preparation step that much easier.

Once peeled, rinsing onions under running water before chopping will reduce those onion-tears from ruining your day. Don't cry.

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Are You A Food-Safe Cook?

It's grilling season and that means steaks, burgers and more.

Using a meat thermometer this summer is the best and easiest way to ensure your food is heated to a safe level without overcooking it.

Measure the meat's internal temperature by inserting a good meat thermometer into the thickest part of the meat.

Meat thermometers work for foods cooked on the stove and in the oven, as well as on the grill.

Use the following as your guide to safe meat preparation:

140 degrees:

- Rare - Beef, Veal, Lamb and Venison (Steaks, Roasts and Chops)

- Fully Cooked Ham

145 degrees:

- Medium - Beef, Veal, Lamb and Venison (Steaks, Roasts and Chops)

160 degrees:

- Well - Beef, Veal, Lamb and Venison (Steaks, Roasts and Chops)

- Beef, Veal and Lamb (Ground)

- Uncooked Ham

- Pork (Roasts and Chops)

165 degrees:

- Chicken

- Turkey

- Stuffed Meats

Happy Grilling!

Herbs vs. Spices

So what's the difference between an herb and a spice?

Herbs originate from to the leafy parts of a plant. Spices come from other parts of the plant such as seeds, berries, fruit, roots and bark.

Both add wonderful flavors and aromas to the dishes we prepare. Enjoy!