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Tips for Success with DIY Caramel Apples

October 18, 2022 Marlene Geiger

There is no substitute for the thrill and challenge of eating a caramel apple—biting through the sweet, sticky caramel into a tart crisp apple while sweet, sticky juice runs down your chin. Oh, the memories!

While the memories are sweet, the potential for a foodborne illness from caramel apples is real. Caramel apples should either be eaten freshly made or refrigerated. Once punctured with a stick, caramel apples can become a breeding ground for Listeria monocytogenes, a harmful bacteria, if left at room temperature for prolonged time. When the stick is inserted into the apple, a bit of apple juice tends to leak out and that moisture, trapped under the caramel layer, creates an environment that aids the growth of Listeria which is naturally present on the apple’s surface. If caramel apples are purchased at the store, farmer’s market, carnivals, or even presented at a party, make sure that they have been refrigerated.

The best way to safely enjoy caramel apples is to make them fresh. While DIY caramel apples may be intimidating, it really is quite easy and a fun family or party activity. Recently I made caramel apples with my grandkids using freshly picked apples. It was a successful, fun time using tips I gathered beforehand from various resources.

Tips to craft your very own caramel apples

Choose Apples. Any apple variety will work as long as it is crisp. Smaller apples give a better ratio of caramel to apple. Apples should have a flat bottom so that they sit upright.

Do All Prep Work in Advance. Have apples and all needed equipment ready and at hand. If you are going to decorate the apple with candy, nuts, sprinkles or anything else, make sure all is ready to go before you dip.

Remove Wax. Wax must be removed from the surface of the apple skin to allow the caramel to adhere to the apple. This can be done by dipping in boiling water for 3-5 seconds and wiping with a paper towel or scrubbing the apple with vinegar (white or apple cider) or lemon juice and baking soda. In addition to removing wax, vinegar also help remove pesticides and bacteria. Another option is to wash the apple and lightly sand with fine sandpaper. Whichever method is used, be sure not to puncture the skin.

Thoroughly Dry and Chill the Apples. Any moisture on the skin will cause the caramel to bubble and stick poorly to the apple. Chilling the apples for about 30 minutes will help the caramel set quicker and keep it from running off.

Insert Sticks. Use candy or popsicle sticks and insert them directly through the center (stem end) of the apple straight down about half to two-thirds way into the apple. Be sure to dab away any juice that may seep out when inserting the sticks. The presence of moisture will keep the caramel from adhering to the apple.

Use a Good Recipe. Recipes can be as simple as two or three ingredients added to a bag of purchased wrapped caramels or a recipe made with all pantry ingredients from a trusted source. Regardless, follow the recipe carefully. If making from scratch, be sure to use a deep and thick saucepan with straight sides and a good candy thermometer. For additional tips on making caramel, visit Success with Caramel.

Carefully Prepare Caramel. The temperature of the caramel is really important. Whether making caramel from a recipe or melting caramels, you will want to cool the caramel to about 190 degrees before dipping. If you dip the apples as soon as the caramel is made, it will slide off or form a thin layer instead of a nice, thick caramel layer. The caramel will be the right temperature to set up properly on the apple if you maintain your caramel temperature in the 180°-190° range, stirring sparingly to minimize air bubbles. Some like to put the melted caramel mixture in a slow cooker on the low setting to maintain this temperature. Caramel that gets too hot will lose the proper consistency, becoming too firm and crunchy to dip.

Dip – Scoop, Twist, Drip, Flip. Set your apple in the caramel, scoop the caramel up onto the apple twisting the apple slowly with the stick while continuing to scoop the caramel onto the apple. Raise the apple and let the excess drip off. Scrape the bottom, flip the apple over and count to 20. Set the apple on a parchment paper lined baking sheet and let cool. If you get a caramel foot, fold it under the apple or cut it off. Sliding the apples into the refrigerator after dipping will help set the caramel and prevent the caramel from sliding off.

Decorate (if desired). Roll, sprinkle or drizzle the caramel apples with any desired decorations once the caramel has cooled but is still tacky. If the decorations will not stick, the caramel may have set up too quickly. By carefully holding the coated apple over a saucepan of boiling water, the steam will soften the caramel enough so the toppings will stick. After decorating, return the apple to the parchment paper to continue cooling. Dipping the caramel coated apples in chocolate is another option. Be creative. Taste of Home has some fun ideas if you want to go beyond chopped peanuts and sprinkles. Be careful not to overload the apples with too many toppings as the caramel may become too heavy and slide off. For gift giving, wrap the apples in a cellophane or plastic bag.

Enjoy and/or Store Safely. To enjoy immediately, let the caramel set about 45 minutes. If the treats are not consumed right away, they should be refrigerated. This will prolong freshness, slow oxidation, and slow the growth of bacteria. If the apples are refrigerated, remove them from the fridge about 45 minutes before eating to allow the caramel to soften. The coated apples will keep 2 weeks in the refrigerator.

After creating our very own caramel apple personalized with assorted decorations or not, we could hardly wait for the caramel to set. Needless to say, there was no need to refrigerate!

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References:

Allen, Lauren. (2020, October 10). How to Make Perfect Caramel Apples. Taste Better from Scratch. https://tastesbetterfromscratch.com/caramel-apples/

Anita. (2014, October 10). 10 Tips for Perfect Caramel Apples. Eat, Think, & Be Merry. http://eatthinkbemerry.com/2014/10/10-steps-perfect-caramel-apples/

Brazier, Yvette. (2015, October 17). Dangers of Listeria in Caramel Apples. Medical News Today. https://www.medicalnewstoday.com/articles/301091

Geiger, M.R. (2021, October 26). Success with Caramel. AnswerLine Blog. https://blogs.extension.iastate.edu/answerline/2021/10/26/success-with-caramel/

Glass, Kathleen A., Golden, Max C., Wanless, Brandon J., Bedale, Wendy, and Czuprynski, Charles. (2015, October 13). Growth of Listeria monocytogenes within a Caramel-Coated Apple Microenvironment. ASM Journals, Vol. 6, No. 5. https://journals.asm.org/doi/full/10.1128/mBio.01232-15

Habermehl, Lauren. (2022, August 20). How to Make Traditional Caramel Apples. Taste of Home. https://www.tasteofhome.com/article/how-to-make-caramel-apples/

McKenny, Sally. (2019, October 1). Homemade Caramel Apples. Sally’s Baking Addiction. https://sallysbakingaddiction.com/homemade-caramel-apples/

Rachel. (2022, September 27). Tips for Perfect Homemade Caramel Apples. Adventures of a DIY Mom. https://www.adventuresofadiymom.com/2012/10/caramel-apples.html

Steed, Marcia. (2016, September 29). Storing Caramel Apples. AnswerLine Blog. https://blogs.extension.iastate.edu/answerline/2016/09/29/storing-caramel-apples/

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

October 16, 2022

Child Development, Fall, Family Time, Food Preparation, Food Safety Caramel apples, listeria

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Baby-Led Weaning

October 4, 2022 Rachel Sweeney 4 Comments

My son, Thomas, recently reached a milestone – he tired his 100^th food at 10 months of age. You may wonder how this concept of introducing a baby to 100 foods came about. Early last November I was very pregnant, listening to Katie Ferraro, RD, speak at the Iowa Academy of Nutrition and Dietetics annual meeting on Baby-Led Weaning (BLW) and the first 100 foods approach. Her presentation solidified that this was the approach I wanted to take when feeding our baby. I will admit I was a bit intimated but was ready for the challenge.

What is BLW?

Weaning is the process of babies transitioning from milk/formula to food. In the traditional method of weaning parents either buy or make pureed foods (typically starting with baby cereal, and then fruits and vegetables) for their infant and spoon-feed them. Parents gradually transition their child from totally pureed foods to thicker purees, to chunky purees, and eventually solid food. BLW is the process of allowing babies to learn how to feed themselves as they transition from milk/formula to eating solid foods¹. From the beginning, we have offered Thomas solid foods (non-pureed, whole) alongside some purees that he has feed to himself. Occasionally we will help load his spoon with food (pre-load), but he will bring the spoon to his mouth. In BLW, baby is offered the same foods as everyone else but with a texture that is modified to be soft enough for his/her developmental age².

We enjoy having Thomas eat with us at mealtimes and that we can eat alongside him while he feeds himself, rather than one of us having to spoon feed him.

Why BLW?

My husband and I chose to do BLW with Thomas for a variety of reasons. First and foremost, it aligns closely with the Ellyn Satter principles on childhood feeding. In the Ellyn Satter approach, the role of the parent is to decide when and what nutritious food to provide, and the role of the child is to decide what and how much of that food they want to eat³. We let Thomas decide if he wanted to eat what we provided him and when he was full. This allowed him to practice honoring his hunger and fullness cues from day one of beginning solids. Introducing Thomas to 100 foods has exposed him to a wide variety of tastes and textures. When he becomes more selective (aka picky) and decides there are 10-15 foods he doesn’t like to eat, we still have 85-90 other foods to offer him. Some studies have shown BLW babies are less fussy and less picky eaters⁴. Thirdly, it allowed us to expose Thomas to allergenic foods; he successfully tried all the top allergens (egg, peanut, tree nut, cow’s milk, fish, shellfish, soy, and wheat). Scientific evidence supporting the early introduction of top allergenic foods during infancy for the prevention of food allergies has grown. In fact, the 2020-2025 Dietary Guidelines for Americans recommend offering top allergens early and often starting around 6 months of age (in conversation with the pediatrician if babies are at high risk for food allergies)⁵. For additional benefits and research on BLW, check out the article, Baby-Led Weaning: An Approach to Introducing Solid Foods to Infants from Utah State University Extension.

We started BLW with Thomas when he was six months old. The World Health Organization recommends babies be exclusively breastfed or formula fed until 6 months of age⁶. Once baby is 6 months old and is showing signs of readiness, complementary foods (foods offered in complement to breastmilk/formula) can start being offered.

Signs of readiness:

Baby can sit up unsupported⁷.
Baby can grasp food in hands and move it to mouth⁷.
Absence of tongue thrust ⁸.
Baby makes attempts at chewing, can move food to back of mouth and swallow.

How to Make BLW Work?

First, I did my homework. I read the book, Baby-Led Weaning: The Essential Guide, to educate myself on BLW. The book taught me more about appropriate food sizes and textures (as well inappropriate foods) to offer, what to expect at different ages of baby, how to adapt food, easy first foods, introducing a cup, and much more. I then printed off a calendar for each month from May – November 2022. Each day of the week was assigned a different category (Monday – fruit, Tuesday – starch, Wednesday – protein, Thursday – vegetable, Friday – challenge). I then filled in the calendar days with foods from the 100 foods list and placed it on our refrigerator.

I used an app called Solid Starts to help determine appropriate sizes and textures of various foods to offer Thomas. There are many recipe ideas you can find online for BLW; I often referred to ideas from my friend, Kara, who is also a dietitian, at Kara Hoerr Nutrition.

We also found several tools to be very handy, including a crinkle cut knife (made items easier for Thomas to grab), hardboiled egg slicer, full coverage bib, washable mat to put under Thomas’ high chair to make clean-up easier, silicone plates that suction to the highchair, and an adjustable footrest to add to our highchair (ours didn’t come with one and it is important to have baby’s feet supported when eating as it helps them maintain good posture and core strength when eating). Living in rural Iowa, some food items (like peanut puffs) where hard to find. Shopping online helped us find products we weren’t able to locate in local stores. And finally, we explained the approach and solicited help from other who feed Thomas. This included our childcare provider and his grandparents.

Does BLW Increase Choking Risk?

A common misconception related to BLW is that this approach increases choking risk. However, studies show that when parents are educated on food sizing and texture, BLW does not increase the likelihood of choking⁹. Additional studies indicate that BLW babies are no more likely to choke than babies who are spoon fed^{10, 11, 12}. To make sure I felt prepared for any situation, I took an online CPR/AED course through the American Red Cross. It reviewed a variety of topics, including choking for infants, children, and adults. I also posted CPR and choking information inside one of our kitchen cabinets so it can easily be accessed in the event of an emergency. The Utah State University Extension article offers the safety precautions listed below to help reduce the risk of choking.

How to prevent choking:

Ensure your baby is always sitting upright during feedings.
Make sure the food presented is in the proper shape, size, and texture for the baby.
Cut food into long strips they can grab in their fists.
Never leave your baby alone with food⁸.

Our BLW journey has been full of learning, fun, and messes (lots and lots of messes)! If you are thinking about this feeding approach for your baby, I would recommend you do your homework and don’t hesitate to ask questions! Make sure to contact us at AnswerLine if we can be of help.

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Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Resources:

Rapley, G., & Murkett, T. (2010). Baby-Led Weaning (2nd ed.). New York, NY: The Experiment.
Rapley, G. A. (2018). Baby-led weaning: Where are we now? Nutrition Bulletin, 43(3), 262–268. doi.org/10.1111/nbu.12338
Satter, E. (2012). How to get your kid to eat: But not too much. Chicago, IL: Bull Publishing Company.
Fu, X., Conlon, C. A., Haszard, J. J., Beck, K. L., von Hurst, P. R., Taylor, R. W., & Heath, A.-L. M. (2018). Food fussiness and early feeding characteristics of infants following Baby-Led Weaning and traditional spoon-feeding in New Zealand: An internet survey. Appetite, 130, 110–116. doi.org/10.1016/j.appet.2018.07.033
2020-2025 Dietary Guidelines for Americans. Retrieved September 21, 2022. https://www.dietaryguidelines.gov/sites/default/files/2020-12/Dietary_Guidelines_for_Americans_2020-2025.pdf.
World Health Organization. Infant and young child feeding. (2018, February 16). Retrieved September 21, 2022. https://www.who.int/news-room/fact-sheets/detail/infant-and-young-child-feeding.
Rapley, G. (2015). Baby-led weaning: The theory and evidence behind the approach. Journal of Health Visiting, 3(3), 144–151. doi.org/10.12968/johv.2015.3.3.144
Schilling, L., & Peterson, W. J. (2017). Born to eat: whole, healthy foods from baby’s first bite. New York, NY: Skyhorse Publishing.
Brown, Amy E. “No Difference in Self-Reported Frequency of Choking Between Infants Introduced to Solid Foods Using a Baby-Led Weaning or Traditional Spoon-Feeding Approach.” Journal of Human Nutrition and Dietetics 31, no. 4 (December 2017): 496-504. Doi.org/10.1111/jhn.12528.
Fangupo, L. J., Heath, A.-L. M., Williams, S. M., Williams, L. W. E., Morison, B. J., Fleming, E. A., … Taylor, R. W. (2016). A Baby-Led approach to eating solids and risk of choking. Pediatrics, 138(4), e20160772. doi.org/10.1542/peds.2016-0772
Pesch, D. (2019). Introducing complementary foods in infancy. Contemporary Pediatrics, 36(1), 6.
Rapley, G. (2011). Baby-led weaning: transitioning to solid foods at the baby’s own pace. Community Practitioner, 84(6), 5.

Rachel Sweeney

I graduated from Iowa State University with bachelor’s and master’s degrees in Dietetics and Exercise Science. I enjoy gardening, cooking and baking, food preservation, traveling, being outside, and spending time with my family.

September 29, 2022

Child Development, Food Preparation, Health, Nutrition Baby led weaning

4 Comments

Can’t Beat Beets and Beet Chips

September 20, 2022 Marlene Geiger

Beets are packed with nutrients and heart-healthy antioxidants, making them a great addition to any diet. Aside from being totally delicious and beautiful on a plate, beets are low in calories and really good for you. They lower blood pressure, boost stamina, fight inflammation, are rich in fiber, support detoxification, contain anti-cancer causing properties, and so much more.

There are any number of delicious ways to prepare and serve beets for every day eating—vegetable side dish, soup, pickles, relish, salad, cake, hummus. . . . . Beets also are easy to preserve by freezing, pickling, canning, or drying when one has an abundance of these root vegetables. Michigan State University Extension and Penn State Extension have excellent information on selecting, storing, and preserving beets. Tested recipes for beets can also be found at the National Center for Home Food Preservation.

For a shorter preservation time, you might want to give beet chips a try. Beet chips are a tasty and healthy alternative to potato chips and other junk food. They store well and are a good way to deal with the munchies when those evil urges strike. They are easy to make in the oven or air fryer, have no “bad” fats, no preservatives, and you control the salt and seasoning. Any color of beet may be used. Beet chips are made from finely sliced beets, tossed in oil (olive, avocado, or coconut) and optional salt and seasoning, and then roasted in the oven or air fryer. Beet chips store well for at least 2 weeks in an airtight container—that is if they last that long! They can be made in any quantity desired.

Begin by washing beets thoroughly under cool running water. Remove the tops to within 2-inches of the beet. Trim off the tail. Peeling is optional.

Oven Baked Beet Chips

Beet chips can simply be made by slicing the beets very thin (1/16-in) using a mandolin if possible, tossing with a small amount of oil, seasoning as desired, arranging in a single layer on a parchment-lined baking sheet, and baking in the oven until dry and crisp. This recipe from University of California Agriculture and Natural Resources would be one example of how to make beet chips by this method.

Another way to make oven baked beet chips is to sweat (rest beets in salt and oil for a short time) the beets prior to baking. This is the method I like best. A brief sweating allows the beets to release some of their moisture before baking which makes all the difference in size, color, and texture of the beet chips. After draining the beets, I also lightly pat the beets with a paper two to remove excess moisture before placing on the parchment-lined baking sheet to shorten the drying time. Carnegie Mellon University provides this recipe. This recipe is easily made with a smaller quantity of beets as well.

Air Fryer Method

Prepare the beets as for oven baking. Set the air fryer to 330°. Arrange the slices in a single layer and air fry 15 – 20 minutes until crispy. Time will vary depending on the thickness of the chips, air fryer, and moisture in the beets.

Give beets a try in whatever way you enjoy them. Beet chips are a great lunchtime side and snack option.

Marlene Geiger

September 15, 2022

Food Preparation, Food Preservation, recipes beet chips, beets

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Preserving Summer Squash

August 2, 2022 Marlene Geiger 1 Comment

One zucchini, two zucchini, three zucchini . . . . four . . .

Summer squash is now in plentiful supply. When a plant begins to produce, it often produces an overwhelming amount of produce. While there are several varieties of summer squash, zucchini is the one we hear about the most. And perhaps the one we have the most ‘fun’ with when surprise care packages show up on co-workers’ desk or neighbor’s doorstep. Before giving all away, consider saving a few for off-season use by preserving.

Summer squash is at its very best when it is eight inches or less in length and an inch or two wide (about two to three days of growth) or, in the case of odd-shapes, picked right when the flower falls off. When picked and eaten at this size, the inside texture is consistent throughout the fruit, never pithy, and the seeds aren’t yet developed. The skin is incredibly tender, and the flavor is mild and sweet–sweet because the plant creates sugars as energy to make seeds; when picked before the seeds develop, those sugars are still present in the flesh. If left on the vine longer, the skin begins to toughen and quality decreases. When cooked the tender squash create uniform, never mushy or stringy, delicious additions to soups, kebabs, sauces, salads, and stir-fries. And, yes, they make a fine zucchini bread or zucchini cake, too.

Fresh squash should be washed in cold water to remove all visible signs of soil before using or storing. Handle carefully as summer squash bruise easily. Store fresh squash in the refrigerator crisper in plastic storage bags or rigid containers to retain moisture. Stored in this manner, squash will maintain quality for 5-7 days.

So while we know how to use them fresh, what about preserving them?

The USDA does not recommend canning summer squash or zucchini alone. Rather the recommendation is to preserve by freezing, pickling, or drying. An adequate processing times has not been established for a safe product. Squash are low-acid vegetables requiring pressure canning to destroy the bacteria that cause botulism. The heat required to can squash results in the squash flesh turning mushy and sinking to the bottom of the canning jar. The compacted flesh does not heat evenly. Zucchini may only be canned when paired with tomatoes using a tested recipe from The National Center for Home Food Preservation (NCHFP): https://nchfp.uga.edu/how/can_03/tomato_okra_zucchini.html OR paired with pineapple juice, sugar, and lemon juice using a recipe also from the NCHFP, https://nchfp.uga.edu/how/can_02/zucchini_pineapple.html. Zucchini Pineapple maybe used in salads, desserts, or other recipes calling for crushed or chunk pineapple.

FREEZING

There are three different ways to successfully freeze summer squash./zucchini. Begin by choosing young squash with tender skin and washing. There is no need to peel but squash must be blanched before freezing. Blanching slows or stops the enzyme action which can cause loss of flavor, color and texture. Blanching also cleanses the surface of dirt and organisms, brightens the color, helps retard loss of vitamins and wilts or softens vegetables making them easier to pack. Blanching may be done in boiling water or steam.

Slices – Slice ¼ – ½-inch thick. Blanch in boiling water for 3 minutes on in steam for 4 1/2 minutes; cool in ice water for at least 3 minutes. Drain well and package. If packaged in freezer containers, leave ½-inch of headspace. Slices may also be flash frozen using the tray method and packaged.
Preparation for Frying – Follow instructions for blanching. Before packaging, dredge in flour or cornmeal. Flash freeze using the tray method and package.
Grated for Baking – While some grate, package, and freeze squash for future baking, it is recommended to steam blanch squash for best quality. Steam blanch small quantities of grated squash 1 to 2 minutes (until translucent) followed by packing measured amounts into containers. Cool containers in ice water, seal and freeze. When ready to use, thaw containers of frozen squash in the refrigerator prior to use. If the squash is watery when thawed, discard the liquid before using in baked goods.

Varieties for freezing include cocozelle, crookneck, pattypan, straightneck, white scallop and zucchini. Chayote is also regarded as a summer squash but requires slightly different preparation for blanching. Chayote is diced and seeded before blanching for 2 minutes.

Remember to label and date packages. Properly packaged and frozen, squash should maintain high quality for approximately 10 months in the freezer. Vacuum packaging can extend the shelf life of frozen squash but cannot be used as a food preservation method alone. Flash freeze squash slices before packaging, package frozen squash and return frozen squash to the freezer. Vacuum packaged frozen squash will have a longer shelf life than frozen squash which is not vacuum packaged.

PICKLING

Follow a tested recipe for pickling summer squash. Summer squash, zucchini, or chayote work well for pickling. Two approved and very good tasting recipes can be found at the National Center for Home Food Preservation:

Summer Squash Relish: https://nchfp.uga.edu/how/can_06/summer_squash_relish.html

Notes: Squash may be diced or shredded by hand instead of shredding with a food processor. Any variety of onion is acceptable. Celery salt may be used in place of celery seed for a taste preference. Relish can be enjoyed freshly made without processing. Fresh or opened jars of relish should be refrigerated. [Preserving Food at Home Resource Guide, PennState Extension, p.104] For best quality and safety, consume refrigerated pickled squash within 7 days.

Pickled Bread-and-Butter Zucchini: https://nchfp.uga.edu/how/can_06/bread_butter_zucchini.html

DRYING

Varieties that work well for drying include zucchini and yellow summer squash. Wash and trim ends from the squash and cut squash into ¼-inch slices. Steam blanching slices for 2 ½ -3 minutes or water blanch for 1 ½ minutes is recommended for best quality. Utah State University Extension suggests adding 1 teaspoon/gallon citric acid to the blanching water to reduce darkening during the drying process. Drain the slices and arrange them in a single layer on a dehydrator tray. Dry in a food dehydrator at 135-140⁰F for 10-12 hours or until slices are leathery crisp and brittle. Store the dried pieces in airtight containers (glass jars or in moisture and vapor-proof freezer containers, boxes or bags) in a cool, dry, dark place for up to 12 months. Vacuum packaging dried squash is also an option as it will resist moisture better and extend the shelf life.

Ten pounds of fresh squash will dry to approximately ¾ pound. Dried squash can be used in soups or stews or processed in a food chopper and used in breads or baked goods.

Regardless of how summer squash is preserved or used fresh, it is nutritious. One cup sliced (100 g), fresh summer squash has approximately 18 calories, 1 g fiber, and 1 g protein. Squash is an excellent source of vitamin C. Cooked squash will have essentially the same calories, fiber and protein, but will lose approximately 75% of the Vitamin C during the cooking process (http://www.nal.usda.gov/fnic/foodcomp/Data/index.html).

To learn more about the many uses for summer squash, check out: Summer Squash Is a Versatile Vegetable in Iowa Gardens.

References

Freezing Summer Squash (Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini). 1994. National Center for Home Food Preservation. Available at: http://www.uga.edu/nchfp/how/freeze/squash_summer.html
P. Kendall, P. DiPersio, and J. Sofos. Drying Vegetables. 2004. Colorado State University. Available at: http://www.uga.edu/nchfp/how/dry/csu_dry_vegetables.pdf
B. Nummer. How to Preserve Summer Squash. Utah State University, Preserve the Harvest Extension. Available at: https://extension.usu.edu/preserve-the-harvest/research/summer-squash
Preserving Food at Home Resource Guide. 2022. PennState Extension. Code EE0612. Available at: https://extension.psu.edu/preserving-food-at-home-resource-guide

Marlene Geiger

September 4, 2022

Food Preparation, Food Preservation, Food Safety Gardening, Summer Squash

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Meat Thermometers – A Grilling Essential

June 28, 2022 Marlene Geiger

Steaks on the grill with thermometer to check internal temperature.

Grilling adds a fun element to picnics and summer but it can also be a time of danger for food borne illness. It is not possible to tell if a food is fully cooked by simply looking at it. The only way to accurately measure if a food product is cooked to a safe minimum internal temperature is to use a food thermometer. This is especially true when grilling meats; meat and poultry tend to brown quickly on the outside but may not have reached a safe internal temperature to prevent harmful bacteria from causing foodborne illness.

Know the Safe Internal Temperature

To insure cooking is both SAFE and GOOD TASTING, follow the guidelines below for safe minimum internal temperatures and rest time for meat, poultry, and seafood.

Date last reviewed: March 11, 2022. Source: FoodSafety.gov

Calibrate Thermometer for Accuracy

A properly calibrated meat thermometer is key for achieving both meat safety and quality. Imagine the indignation of serving undercooked meat followed by food borne illness because the thermometer didn’t read correctly or wasn’t in calibration. Neither is a viable excuse for a food safety misstep. Thermometers should be checked and adjusted on a regular basis using the ice-water method. For a video demonstration of thermometer calibration, view How to Calibrate a Meat Thermometer courtesy of the North American Meat Institute and University of California Davis Cooperative Extension.

Insert Thermometer Properly

To get a correct temperature reading, the thermometer must be inserted in the properly location. Usually, this in the center of the thickest part of the food away from bone, fat, or gristle. Use these guidelines on finding the right location:

BEEF, PORK or LAMB ROASTS. The food thermometer should be placed midway in the roast, avoiding the bone. Irregularly shaped foods, such as beef roasts, should have their temperature checked in several places.

THINNER FOODS such as MEAT PATTIES, PORK CHOPS and CHICKEN. The USDA encourages the use of digital instant-read thermometers for thinner foods as digital thermometers don’t need to be inserted as deep as dial thermometers and may be inserted sideways in the thickest part.

Regardless of thermometer type, manufacturer’s instructions should be followed regarding depth of insertion to give an accurate reading. If instructions are not available, check the stem of the thermometer for an indentation or “dimple” that shows the end of the sensing device. The probe must be inserted the full length of the sensing area. For dial thermometers, this is usually 2 to 3 inches and less for digital instant-read thermometers where the heat sensing device is in the tip of the probe. About 15 to 20 seconds are required for the temperature to be accurately displayed with a dial thermometer and about 10 seconds is needed for a digital thermometer.

Additional Thermometer Tips

Use a clean thermometer for testing each time it is inserted into the food. Follow manufacturer’s directions for washing before and after each use.
To prevent overcooking, begin checking the temperature toward the end of cooking but before the food is expected to be “done.”
Wait until toward the end of the cooking period before inserting a thermometer to prevent the possibility of transferring possible bacteria from the outside to the inside. This will also help to prevent loss of moisture.

Use that food thermometer and grill safely!

Marlene Geiger

June 6, 2022

Food Preparation, Food Safety, Summer Grilling safety

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Induction Cooking – What You Need to Know

June 7, 2022 Marlene Geiger 3 Comments

If you’re buying a new range or cooktop, you might be deciding between electric or induction. Induction cooking is currently one of the top choices. It has risen to popularity because of how fast food cooks through the induction method. While both use electricity to cook food and produce the same outcome, the way they get there is quite different. Both are great options, but it’s important to understand the differences between them and which will be the best fit for your cooking needs.

Standard electric cooking sends electric current to open coils or radiant burner elements below the glass or ceramic surface to transfer heat to cooking vessels (pots or pans) and then to the food inside. This process is known as thermal conduction. It takes time for the burner to heat and transfer heat to the vessel as well as to cool down due to the residual heat that the burners hold; after reducing the temperature, burners take a few minutes to settle to a lower setting and remain hot after burners are turned off.

An induction cooktop or range looks similar to a glass-top electric counterpart but is powered by an electromagnetic field below the surface of the glass cooktop. Instead of passing heat along from surface to cookware to food, induction cooktops heat the cookware directly resulting in even cooking and less loss of energy. The magnetic field reacts with the cookware (which must contain ferrous iron) and transfers heat and energy directly into the cooking vessel. Only the pan, and what’s directly under it, on an induction range gets hot. The surface around it stays cool.

WHAT ARE THE ADVANTAGES OF INDUCTION COOKING?

Cooking is faster. In general, an induction range or cooktop is 2-4 minutes faster than gas or electric at bringing 6 quarts of water to a boil.
Excellent temperature control. Allows for precise temperature adjustments and reduces the chance of burning food. When you turn the burner off, heat transfer stops immediately, so there’s less of a chance of foods boiling over or overcooking.
Easy clean up. Spatters or spills outside of the pan will not bake onto the cooking surface. There are no burners to take apart and reassemble.
More energy efficient. An induction model uses 10% less energy than a smooth-top electric range.
Safe. There is no emission of gas into the air. Cloth objects will not catch on fire because no element is exposed and heat only transfers to items with iron particles in it. Induction units also turn off when the cookware is removed from the heating element so there’s little risk of accidentally leaving it on when cooking is done. Burners accidentally turned on will not get hot. Fire hazards and risk of burns is reduced.

Electrical appliances such as an induction unit create Non-Ionizing or Low-Frequency EMF. According to the National Cancer Institute there are no current studies that have been able to provide a link that Non-Ionizing radiation causes any adverse health issues such as cancer. In fact the natural radiation emitted from the sun is far more harmful than induction unit could ever be.[1]

The American Heart Association has also deemed the low electromagnetic field safe for patients with pacemakers or medical implants.

Reduces kitchen heat and ventilation requirements.

WHAT ARE THE DISADVANTAGES OF INDUCTION COOKING?

Cost. Induction surfaces are an investment since the technology is relatively new. However, as induction becomes more mainstream, the cost is decreasing.
Require cookware containing ferrous iron. Specifically, that means stainless steel, cast iron, and carbon steel. Pots and pans made from aluminum and copper aren’t compatible. Most confusing of all, some cookware uses a combination of materials in its construction, so its induction status isn’t always obvious. Look for pots and pans marked “induction safe” or “induction compatible.” An easy test to see if cookware is compatible is to see if a magnet strongly sticks to the bottom of the pan. If a magnet sticks to the bottom, it can be used with induction.
Caution – Cooktops can get hot. Heat is transferred from the cooking vessel to the glass through conduction, much as a hot pan would transfer heat to a countertop if you set it down to rest. The glass surface never gets as hot as it would on a traditional radiant electric range but one can never assume that it will be cool to the touch.
Unfamiliar sounds. Some consumers report a buzz or hum on the higher settings resulting from the high energy transferring from the coil to the pan. There is also the possibility of hearing the element clicking or the fan cooling the electronics. All are common and resolve by turning down the heat or adding food to the pot or pan,, Consumer Reports says that heavy, flat-bottomed pans help reduce the vibrations that cause the buzz.
Magnetic field can interfere with digital thermometers. Consumer Reports suggests the need to resort to an analog thermometer—an old-fashioned solution to a modern problem.
Requires a learning curve. Induction cooking takes some getting used to. Some nuances include: placing the right sized cookware in the center of the heating element in order for it to be properly activated; cookware must be flat-bottomed; the heating element may cut off prematurely or shut off without warning when the pan is shaken or moved; food may overcook until one learns that cookware doesn’t take long to preheat and a lower heat setting is needed to maintain the temperature of food. Touch pad controls also take time to get used to.
Cooktops scratch easily. Although induction cooktops are made of a durable glass-ceramic composite, they are more prone to scratching if scratchy pans are slid across the surface and even cracking if a heavy pot is set down too hard. Most manufacturers suggest using cookware with clean, smooth bottoms, and to avoid sliding pots and pans across the surface. Sharp tools or abrasive cleaning materials should not be used on the surface.
Repairs may be expensive after the warranty period.
A 240V outlet is required. An induction range or cooktop easily replaces an electric range or cooktop. If the conversion is from gas, an electrician will need to install the proper wiring.
Requires canners (pressure and water) specifically made for induction cooktops. Both are available.

While induction cooking is one of the most efficient, safest and precise ways to prepare food, the question remains, is it for you?

Marlene Geiger

May 20, 2022

Equipment, Food Preparation, Food Preservation, Safety around the home Induction cooking

3 Comments

Freezing Yeast Dough

March 29, 2022 Marlene Geiger 4 Comments

The frozen yeast dough products available at the supermarket are a nice convenience. But, did you know that yeast dough can also be prepared at home and frozen to nearly duplicate the convenience of a ready-to-use product?

Fleishmann’s Yeast introduced home bakers to freezing yeast dough in their 1972 publication, Fleishmann’s Bake-it-easy Yeast Book. Included in the book were the very first recipes for frozen dough one could make at home, freeze, and bake later. The recipes introduced were specifically developed for freezing and to this day, they remain the standards for freezing yeast doughs.

It should be noted that freezing dough at home may not yield the same results as commercially frozen dough but is still a means to delicious, freshly baked bread when time is short. Frozen dough manufacturers have access to superior dough stabilizers and freezing equipment that freeze the dough very quickly, allowing doughs to freeze with minimal damage to the yeast and dough structure. Dough freezes slower in home freezers increasing the risk of damage to the yeast and dough structure.

Tips for Preparing Yeast Dough for the Freezer

According to Fleishmann’s Yeast, only yeast dough recipes specially developed for freezing should be used for best results. Freezer dough recipes usually call for more yeast and sugar and less salt and fat. The most success is achieved with roll or pizza dough. The method of preparation is not limited; dough can be made by hand mixing and kneading, mixer, food processor, or bread machine.
Original freezer-dough recipes used all-purpose flour. Today, it is recommended to replace all-purpose flour with bread flour as it helps to maintain better structure.
Active dry yeast should be used instead of fast-acting yeast. Fast-acting yeast is not ideal for recipes that require a long rising time. King Arthur Baking suggests making the dough with cool, not lukewarm liquid (water or milk) to keep the yeast as dormant as possible so that it is less vulnerable to damage during the freezing process.
To compensate for the yeast that will inevitably die in the freezing process, King Arthur Baking suggests increasing the yeast by ¼ to ½ teaspoon per 3 cups (360 grams) of flour.
Dough may be frozen at two junctures: 1) after kneading and before the first rise (proofing) OR 2) after the first or second rise. American Test Kitchen tested both junctures and found “freezing the dough between the first and second proofs was the best strategy. The first proof ensured that enough yeast had fermented for the dough to develop complex flavors and for some gluten development for better baked size. The remaining viable yeast cells then finished the job as the dough thawed and proofed for the second time.”
Form the dough into balls for rolls or flatten the dough into a disk about 1 inch thick for pizza crust or dough to be shaped later. French bread, loaves of bread, braids, and cinnamon rolls can be shaped prior to freezing; loaves should be frozen in greased loaf pans and cinnamon roll slices placed on their sides on a lined baking sheet. Tightly wrap the dough with plastic wrap.
Flash freeze the dough in the freezer for 1-2 hours. Dough should be covered during flash freezing, thawing, and rising prior to baking to prevent the dough from developing a dry crust.
When the dough pieces have formed a hard shell around the outside, transfer to a zipper freezer bag or air-tight freezer container. Return the dough to the freezer. Dough may be frozen up to 1 month. For best results, use dough sooner rather than later.

When ready to use, remove needed dough balls, loaves, rolls, or disks from the freezer and allow to thaw covered in the refrigerator, a warm location, or combination until doubled in size. Do not over proof. Since the yeast and bread structure have been compromised during freezing, over proofing may cause the dough to collapse on itself.

Previously formed dough can be thawed in a greased baking pan until double. Disks should be allowed to thaw and then rolled or shaped (pizza crust or any shape or specialty desired), placed in a greased baking dish, and allowed to rise until doubled. (Rolled dough for pizza crust does not need time to double unless desired.) When dough has reached the desired size, bake as directed.

Thawing and rising times vary according to the temperature of the dough, the size of the dough pieces, and where thawing takes place. Use these times as a guideline for thawing [1]:
Refrigerator: 8-16 hours
Countertop: 4-9 hours
Warm location: 2-4 hours
Dough balls for dinner rolls take about 1½ -2 hours to thaw and double before baking in a warm location. Loaves of bread may take 4-6 hours at room temperature.

Recipes for freezer dough can be found on the Fleishmann’s website. Some examples include: pizza dough, bread dough, and dinner rolls. If one is so lucky to have a copy of Fleishmann’s Bake-it-easy Yeast Book, 1972, a variety of yeast doughs developed for freezing can be found therein.

Fresh-baked bread is always more delicious than reheated. If you plan ahead, you can freeze yeast dough to save time provided you remember to pull it from the freezer in time—that’s the hardest part!

_________________________________
References:

Almost Pop ‘n’ Serve Dough, Cook’s Illustrated. https://www.cooksillustrated.com/how_tos/6065-almost-pop-n-serve-dough

Can Dough Be Stored in the Refrigerator or Freezer?, Fleishmann’s Yeast. https://www.fleischmannsyeast.com/frequently-asked-questions/

Fleishmann’s Bake-it-easy Yeast Book, 4/1972.

Fleishmann’s Yeast Best-Ever Breads, Specialty Brands, 1993

Hamel, PJ. (2015, October 5). Freeze and Bake Rolls. King Arthur Baking Company®. https://www.kingarthurbaking.com/blog/2015/10/05/freeze-bake-rolls?fbclid=IwAR0jISWL4_1eJ2NQGIcbzuuEQCWdLM-T-1RbVw6STyJidhNYJStLeAK2tSI&utm_source=facebook&utm_medium=social&utm_campaign=content&sf172188106=1

Kneaded Notes: Holiday Baking Guide, Red Star® Yeast. https://redstaryeast.com/blog/holiday-baking-guide/

Nicholson, Annabelle. (2021, July 6). Can I Freeze My Yeast Dough?, King Arthur Baking Company®. https://www.kingarthurbaking.com/blog/2021/07/06/freeze-yeast-dough-make-ahead-bread

Woodward, Peggy. (2020, May 7). How to Freeze Yeast Dough. Taste of Home. https://www.tasteofhome.com/article/freezing-yeast-dough/

Marlene Geiger

November 1, 2022

Food Preparation, Food Preservation freezing, Yeast Dough

4 Comments

What’s Your Elevation? Does It Matter?

February 1, 2022 Marlene Geiger

While residents of most Midwestern States usually don’t think about their elevation, elevation affects cooking and baking as well as home canning. As elevation rises, air pressure falls and water boils at lower temperatures.

When it comes to everyday cooking and baking, there are few noticeable effects of elevation until one reaches 3000 ft. Higher altitudes present several challenges when preparing some foods. At higher altitudes, leavened products using yeast, baking powder/soda, egg whites, or steam rise more rapidly, may collapse, and may not be fully cooked. Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking. At altitudes above 3,000 feet, preparation of food may require changes in time, temperature or recipe. For those that find themselves at higher elevations, Colorado State University and New Mexico State University have excellent tips and guidelines for successful baking and cooking.

Because water boils at 212°F at sea level and decreases about 1°F for each 500-ft increase in altitude, adjustments must be made when canning foods at home to ensure home-canned foods are processed safely. The amount of time that jars are held at a certain temperature during canning is important to producing a safe product. Processing times for most recipes are based on elevations of 0-1000 ft unless stated otherwise. When elevations are above 1000 ft, extra time is added for food processed in a water-bath canner. For food processed in a pressure canner, extra pressure is added. Both adjustments are needed to get to their respective safe processing temperatures for high acid and low acid foods.

Each USDA process has an altitude table with it. In this example for Crushed Tomatoes from the USDA Compete Guide to Home Canning, 2015 edition, note that time is increased in 5 minute increments as altitude increases for boiling water canning and pounds of pressure is increased for pressure canning. (Crushed Tomatoes is one example a food that can be processed by either boiling-water bath or pressure.)

While time is adjusted for water-bath canning, pressure regulation differs by the type of pressure canning equipment used—dial- or weighted-gauge canner as noted in the chart. (To be considered a pressure canner, the USDA recommends that a canner be large enough to hold at least 4 quart jars.) Pressure canners have either a dial gauge to indicate the pressure or a weighted gauge to indicate and regulate the pressure. Weighted gauges are designed to “jiggle” several times a minute or to rock gently when they are maintaining the correct pressure. If a dial-gauge canner is used, the gauge needs to be checked each year for accuracy. If the gauge reads high or low by more than two pounds at 5, 10 or 15 pounds pressure, it should be replaced. If it is less than two pounds off in accuracy, adjustments can be made to be sure you have the required pressure in your canner [NCHFP]. Gauge testing is available at some county extension offices; contact your local extension office for testing availability. See Testing dial pressure canner gauges for more information [University of Minnesota Extension].

Elevation does matter in all aspects of food preparation, but especially so in home canning. Before beginning the canning process, it should be a priority to find and know your elevation. It is quite easy to find your elevation using one of these sources:

Visit a web page about your town or city;
Use an online tool such as https://whatismyelevation.com;
Use a smartphone app such as My Elevation;
Refer to an elevation map for your state showing approximate elevations such as this one by Iowa State University Extension and Outreach from the Preserve the Taste of Summer series.

To learn more about elevation, watch this YouTube video by UnL Extension Food & Fitness.

To learn more about safe water-bath or pressure canning practices, watch these videos produced by South Dakota State University:

How to Use a Water Bath Canner video
How to Use a Pressure Canner video

Marlene Geiger

June 23, 2022

Equipment, Food Preparation, Food Preservation, Food Safety Elevation

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Celebrating Spaghetti

December 29, 2021 Marlene Geiger

January 4 is an unofficial holiday—it’s National Spaghetti Day—a day to celebrate the pasta that is commonly served with sauce, meat balls and Parmesan cheese. American are great spaghetti lovers. More than 1.3 million pounds of spaghetti are sold each year in American grocery stores. If those packages were lined up, they would circle the Earth’s equator nine times.

Pasta is thought to have originated in ancient China being brought to Italy by Marco Polo during the 13^th century. The pasta form known as spaghetti has origins in Italy and Sicily. “Spaghetto” in Italian means a thin string. Prior to the industrial revolution, spaghetti was a luxury in Italy. Thomas Jefferson is credited with popularizing macaroni in America but it was the Italian immigrants that brought spaghetti to America. Originally, 18 inches (50 cm) long, it is most commonly available in 12 inch (30cm) lengths today.

While there are numerous companies that manufacture spaghetti, the oldest pasta company and the biggest pasta factory in the world is Barilla located in Parma, Italy. Though the company manufactures 150 different pasta shapes, spaghetti remains the simplest pasta shape to produce and the Barilla factories produces miles and miles of the stuff every day. Nearly all Barilla pasta sold in the United States is made in Barilla plants located in Ames, IA and Avon, NY. To maintain consistency and quality, the recipe, wheat blend, and machines used in the Ames and Avon plants are the same as used in the Parma factory.

As part of the pasta family, spaghetti, is a fat-free, low sodium food made from hard wheat. More nutrition can easily be added to a meal by using whole grain pasta options. Gluten-free pasta is also an option to those who cannot tolerate gluten. A plate of spaghetti and meatballs is the epitome of comfort food, but spaghetti is the perfect backdrop for all sorts of toppings and applications such as soups, stir frys, casseroles, and salads.

What is a serving of spaghetti?

When it comes to preparing spaghetti, knowing how much dry spaghetti is needed per serving is always a question. According to the USDA, the proper pasta portion is 2 ounces (56g) of dry pasta per person. Because 2 ounces (56 g) of pasta is determined by the shape of the pasta, Barilla has charts to help determine the right portion of pasta to use. For long shapes—spaghetti, angel hair, linguine, vermicelli, and fettuccine, you can measure the right amount using a scale OR use a dime (approximately ½-inch diameter) for thin shapes or a quarter (approximately 1-inch diameter) for thicker shapes. Once a bunch of long pasta equals the diameter of the coin, you should have the recommended 2 ounce serving which will yield approximately 1 cup of cooked pasta. A pound of pasta is about right for 8 people with the recommended 2 ounces dry per person.

Tips for cooking and serving spaghetti perfectly

Salt your water. Salt raises the temperature of the water so the pasta cooks a bit faster and adds flavor.
Use plenty of water and keep it boiling. 4-6 quarts water per pound of pasta is recommended. Bring the water to a boil before adding pasta and return to a boil after adding pasta. Using plenty of water helps prevent sticking and reduces the time it takes for the water to return to a boil when the pasta is added. Keep the water at a rolling boil during cooking and do not cover.
Stir the pasta. Stirring occasionally encourages even cooking and prevents the strands from sticking together.
Cook to al dente or firm to the bite. Al dente is usually reached within 8-10 minutes of putting the spaghetti into the boiling water. For recipes with extra cooking time, undercook the pasta by 1/3 of the cooking time.
Drain and reserve some pasta water for thinning the sauce if needed.
Plate with a twist and drizzle. Whether served in a sauce or alone, the key to plating spaghetti is to gently grab a serving of spaghetti with a tongs and give it a twist as it is placed on the plate causing the noodles to twist on themselves and pile upward. Garnish, if desired, with a drizzle of olive oil and a little grated parmesan cheese.

Here’s to spaghetti and National Spaghetti Day! Celebrate with a favorite spaghetti dish for dinner or head to your favorite Italian restaurant for a spaghetti entre. Be sure to post your spaghetti pictures on social media using #NationalSpaghettiDay. Oh, and did you know that you should not break spaghetti? Length is needed to keep the Italian tradition of twirling spaghetti on a fork!

Marlene Geiger

February 27, 2022

Family Time, Food Preparation, Holiday ideas #nationalspaghettiday, #spaghetti

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Prime Rib – “king” of Holiday Meats

December 21, 2021 Marlene Geiger

Prime rib is perhaps the “king” of holiday meats. A prime rib roast makes an incredible presentation when it premiers with a well-browned crust encasing a tender, succulent, flavorful, and juicy rosy-pink center. Making your own prime rib may be a little bit scary. After all, it’s an expensive cut of meat; as such, you want it to be absolutely perfect. So what’s the best way to cook it?

Prime rib is not a cut of meat; rather, it is the name given to the preparation of a beef rib roast or ribeye roast. At the market, one would purchase a beef rib roast, ribeye roast, or standing rib roast to make prime rib. Regardless of name, it comes from the 6th through 12th ribs of a beef animal, sandwiched between the chuck and the short loin. Since this muscle is not well used, it yields a tender and deeply marbled roast with outstanding flavor. The roast is usually covered by a fat cap that varies in thickness which also contributes to flavor and moistness.

Preferred Doneness Temperature, Not Time Chart

Many people look for a chart that will tell them how long to cook their prime rib by pound. Because prime rib is not an evenly thick or shaped roast, timed cooking per pound is flawed. The best way to cook a rib roast (prime rib) is by temperature, not by time. Therefore, a digital meat thermometer is your best friend and most accurate, foolproof way to gauge the doneness or temperature of meat. To get an accurate reading, insert the meat thermometer into the thickest part of the meat. Use the chart below to determine the preferred doneness temperature. Because meat continues to cook after it is removed from heat, the pull from heat temperature should be 5-7⁰F (3-4⁰C) below the preferred temperature to allow for carryover cooking. As the meat rests, some of the heat energy from the outer layers transfers to the center, causing the center to continue to rise in temperature.

Preferred Doneness	Degrees F	Degrees C
Rare	120-129⁰F	49-54⁰C
Medium Rare	130-134⁰F	55-59⁰C
Medium	135-144⁰F	58-62⁰C
Medium Well	145-154⁰F	63-67⁰C
Well	155-164⁰F	68-73⁰C

Methods

While there are recipes and methods for grilling, slow cooking, and pressure cooking a rib roast, the best way to cook prime rib, or a ribeye roast, is by roasting it in the oven, fat side up, to the desired doneness. Methods for oven roasting vary. After reviewing numerous recipes for oven-roasted prime rib, it appears there are three different approaches—traditional, reverse-seared, or the 500⁰F/no peek methods. Which is the best? See the chart below to compare. (⁰F to ⁰C conversions in footnotes)

Step	Traditional Method	Reverse-Sear Method	500⁰F/No-Peek Method*
1.	Season 1-4 days in advance	Season 1-4 days in advance	Season 1-4 days in advance
2.	Bring roast to room temperature	Bring roast to room temperature	Bring roast to room temperature
3.	Preheat oven to 400-500⁰F (450⁰F most popular)	Place roast in pre-heated low-temperature oven (200-275⁰F)	Preheat oven to 500⁰F.
4.	Sear for 15-20 min (450⁰F oven) in oven	Roast to desired doneness minus carryover cooking	Sear/roast 5-6 min/lb in oven
5.	Reduce heat to 250-325⁰F (325⁰F most popular)	Remove from oven, tent and let rest for 20 min.	Turn oven off and leave door closed for 2 hrs.
6.	Roast to desired temperature, approx. 13-15 min/lb (325⁰F) minus carryover cooking	Set oven temperature to max, 500-550⁰F	Check temperature for desired temperature. If appropriate, remove, slice, and enjoy
7.	Remove from oven, tent, and rest	Brown meat 6-10 min until exterior is browned and crisp	If under done, heat oven to 325⁰F and roast until desired temperature is reached
8.	Slice and enjoy	Slice and enjoy	If additional heat and time required, remove from heat at desired temperature, tent and rest. Slice and enjoy
Pros	Tried and true method	Even cooking from edge to center	Predictable serving time
Cons	Unpredictable serving time	Unpredictable serving time	Only works if oven holds heat well

*Other names: foolproof prime rib, no peek method, 500 degree method, closed oven method, oven off method.

The Take-Away

Seasoning is optional. Some do, some do not. Seasoning can be simply salt and cracked pepper or with the addition of garlic or fresh herbs.
Most recipes allow the roast to come to room temperature beforehand. This helps the meat cook more evenly throughout. Depending on the size of the roast, allow 1-2 hours.
Bone in or out? Most agree that if the bone is removed, it should still be tied back in for move even roasting. Removing the bone makes it easier to slice.
Tying the roast is important. When the string is removed after cooking, the roast will hold its shape for a more attractive presentation. Tying also aids in more even cooking. There are numerous online videos that show how such as this one: Prime Rib Prep and Butchers Knot – YouTube.
Sear or not to sear? For some, searing is an important part of roasting a prime rib. Searing kills any possible surface bacteria and provides a Mallard-effect browned and crisp crust. It is also thought that searing helps to hold in the juices but some studies show that searing is not necessary for moistness when the meat is cooked low and slow. Searing can be done either in a hot oven or a skillet.
A meat thermometer is imperative; a digital thermometer with a probe can be placed in the meat prior to roasting to monitor temperature throughout the roasting process without opening the oven.
Most recipes suggest a well-marbled prime rib is at its best when it’s cooked to a minimum of medium rare and no more than medium. This temperature range allows the fat to soften and render sufficiently to deliver flavor and juiciness. The pink color of the meat and/or juice may concern some fearing that it is blood. To the contrary, it is not blood. Rather it is oxymyoglobin, the redness in meat exposed to oxygen that has not yet had a chance to break down with light cooking. There is little to no blood present in commercially packaged beef. Preferred doneness is an individual choice, however.
Remove the roast from the heat 5-7⁰F (3-4 ⁰C) before the preferred doneness to allow for carryover cooking. Tenting helps to ensure temperature rise and hold heat for serving. Meats roasted at low temperatures (250°F or lower) have very little carryover cooking because they tend to cook more evenly from edge to center. There is no carryover cooking when a roast is finished by blasting it in a 500°F+ oven for a few minutes to brown and crisp the exterior.
Resting or letting prime rib sit at room temperature for around 20-30 minutes before slicing gives the roast time to reabsorb the juices. Slicing into the meat right away will cause the juices to run out onto the cutting board.
Traditional and Reverse-Sear Methods appear to be the most successful for consumers. 500⁰F/No Peek method works well when the oven holds the heat; otherwise additional time is needed to get the roast to the preferred temperature.
As long as the roast has been handled properly prior to roasting, food safety is not an issue with any of the methods.

Preparing prime rib need not be scary. Arm yourself with a meat thermometer and monitor it carefully; prime rib is more forgiving than you’d expect. For additional tips, see Cooking Prime Rib. Starter recipes can be found at Beef—It’s What’s for Dinner.

____________________________

Degrees F	Degrees C
200-275⁰F	93-135⁰C
250-325⁰F	121-163⁰C
325⁰F	163⁰C
400-500⁰F	204-260⁰C
450⁰F	232⁰C
500⁰F	260⁰C
500-550⁰F	260-288⁰C

Resources:

A Guide to Prime Rib, Cook’s Illustrated, cooksillustrated.com

All About the Prime Rib, Beef-It’s What’s for Dinner, beefitswhatsfordinner.com

Best Prime Rib, Americas Test Kitchen, americastestkitchen.com

Cooking Prime Rib, Recipe Tips, recipe tips.com

Houser, Dr. Terry, Associate Professor, Smithfield Foods Chair in Meat Science Extension, Department of Animal Science, College of Agriculture and Life Sciences, Iowa State University

How to Cook Prime Rib Perfectly, the Temperature You Need, ThermoBlog, thermoworks.com

Oven Roasting Guidelines for Beef, Nebraska Institute for Agriculture and Natural Resources, UNL Food

Prime Rib—Its What’s for Christmas Dinner, Texas A&M AgrlLife Extension

Marlene Geiger

December 21, 2021

Food Preparation, Holiday ideas Prime Rib

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Category: Food Preparation

Tips for Success with DIY Caramel Apples

Marlene Geiger

Baby-Led Weaning

What is BLW?

Why BLW?

How to Make BLW Work?

Does BLW Increase Choking Risk?

Rachel Sweeney

Can’t Beat Beets and Beet Chips

Marlene Geiger

Preserving Summer Squash

References

Marlene Geiger

Meat Thermometers – A Grilling Essential

Marlene Geiger

Induction Cooking – What You Need to Know

Marlene Geiger

Freezing Yeast Dough

Marlene Geiger

What’s Your Elevation? Does It Matter?

Marlene Geiger

Celebrating Spaghetti

Marlene Geiger

Prime Rib – “king” of Holiday Meats

Marlene Geiger

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