Easy Ideas for End of Summer Dinner Party Inspiration

Grilled Summer Salad

Grilled Summer Salad

With Labor Day Weekend on the horizon, we wanted to share some end of summer dinner party inspiration & ideas so that you can close out the season with a stylish (and delicious) bang! If you want a fancy look, menu & libation selection but don’t want to exert a large amount of effort, we’ve got you covered.

Outdoor Dining Accents:

Dress up your table with some easy accent pieces like a colorful tablecloth or runner. By infusing some vibrancy into your outdoor space, you can easily and affordably make it more inviting and appealing.

Let there be light! Add some scented candles, strung lights or decorative lanterns to your al fresco dining area for mood and ambiance enhancement.  

Hanging and potted plants make people happy. These natural accents not only add color to an outdoor atmosphere, but they also quite literally add life! Dial it up a notch by housing them in handmade macrame wall hangings from a local creator like Drifter & Bloom.

Summer Menu Ideas:

Start your soiree off with something light & refreshing like a Grilled Summer Salad. Featuring an array of seasonal vegetables, including zucchini, bell pepper & fresh corn, this dish is elevated with the addition of a simple lime vinaigrette.

Trying to think outside of the box? Create an international theme for your end of summer dining experience! Consider offering an entree like Seafood Paella to your guests. This classic Spanish meal is a filling, easy one-pot dish that typically contains ingredients like shrimp, white fish and a variety of spices for an aromatic kick.

If you prefer something aside from seafood & have the urge to fire up & take full advantage of summer-time grilling, throw some Halloumi Skewers on the barbie! Halloumi is a style of cheese from Cyprus that has a very high melting point, which makes it the perfect cheese for grilling. Our recipe pairs it up with a Greek-style couscous salad that features kalamata olives, cucumbers, and tomatoes.

Creating an Ideal Outdoor Bar Station:

Whether your outdoor bar area is a permanent structure or a simple pop-up, here are a few ways to make sure you’re utilizing your space as effectively as possible. First things first, make sure you choose a sturdy table to house all of your precious libations. Consider wind and other natural elements as you put forth your plan. Secondly, ensure water is available and plentiful. With New England heat waves becoming the norm, access to hydration is critical. Lastly, and perhaps most importantly, make sure your bar is set up 15 minutes prior to guest arrival. It’s important that it’s clear to them that the libations are there for the taking, and immediately!

Now let’s get down to brass tacks. From icy blended cocktails to refreshing pitcher drinks, we can help you with what to serve at your libation station. Here are a few of our favorite summer recipes:

  • Fruity cocktails are synonymous with warm weather. Kick off your party with a batch of welcoming Watermelon Sangria or a cool, light cocktail like a Cucumber-Honeydew Freeze.
  • Need company while you’re manning the grill? How about a spicy concoction like an Amante Picante Margarita or a rum-min inspired drink like a classic mojito!
  • Want punch without the punch? You can find a library of luscious liquid recipes here!

Have a unique recipe, cocktail or outdoor accentuation tip you want to share? We’re all ears!

7 Summer Food Safety Tips

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Summer calls for BBQs, outdoor events, family gatherings and lots of delicious food. While we all enjoy the mouthwatering meals that these celebrations bring, here are 7 tips for avoiding food-borne illnesses during the hottest months of the year here in New England:

  1. Wash EVERYTHING properly: Well, the items that make sense. Namely hands & produce. We are often the vehicles that kick off a food poisoning run so get seriously soapy before diving into the main tasks of the day.
  2. Remember to keep your meat & veggies separate: High temperatures mean fast bacteria growth. To avoid the possibility of contamination, it’s important to use separate containers, cutting boards, and utensils when prepping your meat and veggies.
  3. Keep cooked meat away from raw meat: Make sure that you have separate dishes to hold your cooked meat and your raw meat. Don’t let your meat sit out while you’re firing up the grill. In fact, it’s best left in the fridge until you’re ready to throw it on the heat.
  4. Let the meat rest: Meat will continue cooking once you take it off the grill. Make sure to cover it with aluminum foil to trap the heat in and let it rest for at least 5-10 minutes. This also keeps your burgers nice and juicy. Use a thermometer to insure ground beef, pork, and lamb are cooked to a minimum internal temp of 155°F while poultry should be cooked to 165°F.
  5. Keep your condiments refrigerated: At least until it’s time to serve the food. These can spoil easily when left in contact with direct sunlight.
  6. Follow the 2-hour rule: Food left out for longer than 2 hours should be thrown away. If you’re going to have leftovers of meat, veggies or items like pasta salad, make sure that you refrigerate soon after serving.
  7. The cooler situation: The more chilled, the better. Chill your coolers before packing them and use separate coolers for drinks and perishable foods. Coolers that are frequently opened, like those holding beverages, tend to see ice melt more quickly.

These, of course, are just a few. If you have any food safety tips to share – summer or year-round – please share in the comments!

Dan’s Domain: Enjoy Iced Tea Season with MEM Tea Imports!

Dan Snedeker, Head of Product Development at Just Add Cooking

Dan Snedeker, Head of Product Development at Just Add Cooking

Welcome to the first installment of “Dan’s Domain”. If you’re enjoying our recipes and the delicious local products in our Marketplace, then you’ve got this guy to thank! Meet Dan Snedeker, who we recently named our Head of Product Development. Dan’s got his hands in our recipes, ingredient sourcing and our marketplace of delicious local goodies.

From time to time, we’ll be bringing you local product information & tips on Dan’s favorite New England “finds”. Have a question, comment, product suggestion or fun fact to share with Dan? Post here or on our social pages so Dan can enjoy a conversation with you!

This summer heat means it’s iced tea season here in New England. I wanted to share my favorite, foolproof method for making iced teas for you to enjoy from the cool comfort of your front porch, roof deck, or that one cool spot on your kitchen tile floor.

The easiest way to make tea in the summer is with the power of the sun! No boiling necessary. Just three easy steps.

  1. Add 1 tea bag or 1 tbsp loose leaf* tea per 4 cups of water to a large, clear container (glass or hard plastic work the best).
  2. Place in your sunniest window or outside in direct sunlight.
  3. Let the tea steep for at least 3-5 hours . You want to brew the tea fairly strong since it will get diluted by the ice.

That’s it. Once the tea is your desired strength, remove the tea bags and refrigerate until cold. If you can’t wait that long, fill up a big glass with ice and pour over.  

*(When using loose leaf tea, use a tea infuser or strainer or add the loose tea directly to the water and then strain through a coffee filter or cheesecloth once it has steeped.)

Check out these three fantastic teas from MEM Tea Imports, available now in our Marketplace!

First up, the classic: English Breakfast Tea – This tea is a classic for a reason. For those with a sweet tooth, you can also try putting a New England twist on Southern Sweet Tea by adding some maple syrup for a little sweetness. (One thing to avoid when making sweet tea is adding granular sweeteners like sugar, these will take too long to dissolve in a cold liquid so always add a liquid sweetener to cold teas.)

English Breakfast Tea from MEM Tea Imports

English Breakfast Tea from MEM Tea Imports

Moroccan Mint – In addition to specially selected mint, this tea features Chinese Gunpowder green tea, which adds richness and complexity. The cooling flavor of mint makes it a perfect match for those hot and muggy New England summer days. For an extra cool and refreshing tea, try adding some fresh mint leaves once the tea has steeped or a fresh lemon wedge.

Moroccan Mint Tea from MEM Tea Imports

Moroccan Mint Tea from MEM Tea Imports

Blood Orange Hibiscus – Last but not least, feast your eyes on the Just Add Cooking office’s favorite when it comes to making iced tea. The hibiscus makes for a lush, dark magenta tea. Mix equal parts cranberry lime seltzer and blood orange hibiscus tea for an effervescent twist. If it’s happy hour, add a splash of your favorite gin or an aperitif like campari and a fresh squeeze of lime juice for a refreshing summer cocktail.

Blood Orange Hibiscus Tea from MEM Tea Imports

Blood Orange Hibiscus Tea from MEM Tea Imports

Have any other tea tips or tricks we should know of? Feel free to share!

Add-On Marketplace is now integrated into the Meal Planner!

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At Just Add Cooking, we’re all about convenience. That’s why we’ve integrated the Add-On Marketplace into our Meal Planner. It’s now easy to select local Add-On items like sides, sauces, proteins, soup kits and more. Just check out your options when you’re planning your weekly menu and pick anything you’d like delivered along with your meals!

Important: In this version of the marketplace the totals for the meals and the add-ons are still calculated separately and there will be two separate charges on your card. We will continue to work hard to improve this functionality further!

This week, we’re excited to bring a local sauce to our Add-On Marketplace. Ginger Scallion Sauce from Fresh Zen in Boston shows that great, fresh sauces without any additives or preservatives do exist! Fresh Zen Ginger Scallion Sauce is made from freshly grated root ginger, fresh scallions, canola oil and salt–and nothing else! No preservatives, no added sugars, and it’s gluten-free, dairy-free and nut-free. Give this dscf9195delicious pop of flavor a try next week by adding it on to your regular meal box.

Fresh Zen is a family-owned, artisan sauce company that makes handcrafted, all-natural sauces from Chinese farmhouse recipes. We came across the company in our hunt for great sauces that help make dinner quick and flavorful while still keeping a high quality of ingredients. This sauce adds a fresh and bright, healthy flavor to any dish. It works great with any meat or fish, but we encourage you to try it in a few unexpected places. Try a dollop on your morning eggs, in your soup, or as a spread on a sandwich to amp up the flavor.

We’re also offering up a delicious FreshZen Salmon Kit, featuring the sauce, salmon from local purveyor Red’s Best and broccoli for a quick and complete weeknight dinner or lunch, available in our Add-On Marketplace. You can access this week’s offerings in your Meal Planner.

(Looking for more convenient kits? Try our Vegetable or Chicken Soup kits, perfect to cure a winter cold and featuring broth from local company Five Way Foods.)

Shop Fresh Zen and our other local purveyors by logging right into the Just Add Cooking Meal Planner. When you select your week’s menu, you can also select convenient, locally sourced Add-On items!

Fresh Homemade Salad Dressing Ideas

One of the big keys to healthy eating is bringing delicious, fresh flavors to the table as often as possible. Keeping food varied and flavorful is key to staying interested. And since a huge part of many people’s meal plans can be salads, especially for lunch or a quick dinner, we’ve pulled together some of our favorite, homemade salad dressings for you to give a whirl.
These salad dressings can be made with ingredients you likely have around your kitchen and are as simple as measuring and whisking together. We’re including a few suggestions for salad ingredients that pair well as well as links to Just Add Cooking recipes that you can try, but feel free to get creative and experiment!

 

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Fall Harvest Salad Dressing

2 tbsp apple cider vinegar
1 tsp dijon mustard
1 tbsp maple syrup (or honey)
1 tbsp olive oil
salt and pepper
Whisk all ingredients together.
Pairs well with fall flavors like roasted root veggies, sharp cheddar and roasted nuts. Try it in our Fall Harvest Salad.

 

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Rosemary Dressing

1 clove of garlic (minced)
2 sprigs fresh rosemary (pick leaves from stem and chop)
½ tbsp balsamic vinegar
½ tbsp red wine vinegar
1½ tbsp olive oil
salt and pepper
Whisk all ingredients together.
Pairs well with almost anything! Try it with a protein-topped bowl or in our Beef & Bread Salad.

 

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Massaged Kale Dressing

Not sure how to get kale to be tender and delicious without cooking it? Try massaging it!

2 cloves of garlic (roughly chopped)
Juice of ½ a lemon
2 tbsp olive oil

Add garlic to a cold skillet with 2 tbsp olive oil. Turn heat to medium and slowly stir the garlic. Sauté until light brown and fragrant, but do not let the garlic burn. Add the hot oil and garlic to the bowl of kale leaves. Add the juice of 1/2 a lemon and 1/4 tsp salt to the kale. Stir to combine and make sure the oil is no longer hot. Using your hands, massage the salt and dressing into the kale for a few minutes. Let rest until plating.

 

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Tropical Salad Dressing

1 lime
2 tbsp mayonnaise
salt and pepper
Zest ½ lime. Combine lime zest in a large bowl with mayonnaise, and juice from ½ a lime. Whisk to combine. Season to taste with salt and pepper.
Pairs well with spicy flavors (it cools them down) and fruit toppings. Try it in our Caribbean Chicken Salad recipe.

 

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Mint Greek Dressing

1-2 sprigs mint
1 shallot
2 tbsp olive oil
1 lemon
salt and pepper
 
Remove leaves from 1-2 sprigs of mint and finely chop. You should end up with at least 2 tbsp mint. Peel and thinly slice the shallot lengthwise. In a large bowl whisk together 2 tbsp olive oil, zest and juice of the lemon, shallot, and chopped mint. Season with salt and pepper to taste and set aside.
Pairs well with almost any fresh veggies and plays well with salty feta. Try it in our Greek Warm Barley Salad.

Winter Cooking Tips: Time Savers

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A lot of us lose the motivation to cook as the winter months bear down. Gone are the pretty displays of fresh local veggies at sunny farmer’s markets and long evenings at the grill and on the patio. The idea of making soups and stews and braises – perfect options for wintertime cooking – can seem overwhelming when you’re coming home from work in the pitch black. Our resident culinary expert (and working mom) Amanda Mayo has put together three easy, doable ways to save time and cook locally with winter ingredients and recipes.

Roast Everything for Dinner on One Sheet Pan

One pan dinners mean easy cooking and cleanup, and they pair perfectly with hearty winter veggies. When you come home to that chilly house, turn on the oven when you bump up the heat and let it help warm the house. Use the pre-heat time to prep your ingredients – everything from veggies to proteins. Toss it all together on a sheet pan and throw it in the oven.

Sheet pan dinners are a hands-off way to cook dinner, the flavors meld together in the oven and you have easy cleanup. Roast your meats on top of veggies so they get naturally basted with the juices and fats from the meat.

And roasting veggies in the oven is an ideal way to prepare them. The dry heat helps to concentrate the flavors and caramelizes the natural sugars in winter veggies.

Find Shortcuts for Making Stews & Braises More Quickly

Stews and braises are perfect winter meals, but if you’ve been saving them for the weekends, you’re missing out. Amanda suggests one kitchen tool to revolutionize your stew and braise making: a pressure cooker. With a pressure cooker, chicken soup “from scratch” can be made in 20 minutes.

Homemade stock makes everything taste slow-cooked and it can be made quickly in the pressure cooker. Use a chicken carcass, onion peels, carrots, celery, mushrooms, water and bay leaves. Make a big batch and freeze it in muffin tins for quick hits later on. You can also store red or white wine from that unfinished bottle in muffin tins for half-cup portions that can be used in braises, sauces and stews anytime.

When thinking about a braise or stew, choose a fatty meat, but be aware it takes awhile to cook. (A pork shoulder not cooked long enough will taste more like pork leather.) At Just Add Cooking, to allow these slow-cooked meals to come together in 30 minutes we ensure that the meat is sliced thinly, so you can sear it quickly and braise for 20 minutes, but it tastes like it cooked for two hours.

And sneak in extra flavor to any of your stews, braises, soups or sauces by saving your Parmesan rinds or adding herbs on their last legs to the mix. (Hard stemmed herbs like rosemary and thyme should be added whole and stems pulled out when done, soft stems like parsley and cilantro can be finely chopped.)

Use a Meal Kit to Skip Winter Veggie Prep

The best and most hearty winter veggies can be the hardest to break down – especially on a weeknight. That’s why Just Add Cooking breaks down hard to prep items like squash, providing you ready to cook ingredients with no waste and little prep time. A hearty dish like a butternut squash risotto from Just Add Cooking requires almost no chopping or prepping. Brussels sprouts are cleaned for you, broccoli florets chopped, cauliflower rice processed and ready to go.

We take the things we love about winter veggies and do as much of the prep work as possible to make it easy for customers.

Now that you know more about how to save time when cooking with winter ingredients, stay tuned next week for our ideas on adding major flavor boosts to these fresh local ingredients and making them shine!

Take Advantage of Add-Ons with Just Add Cooking!

Fresh local veggies are a big part of our recipes at Just Add Cooking but it’s important to get those vitamins in for breakfast and lunch too. That’s why we’re introducing fresh produce to our Add-On marketplace in the coming weeks. We’ve got fresh, prepared veggies like broccoli florets, sweet potato fries, carrot and zucchini rice, confetti rice and more. Keep an eye on your emails and our social media for your chance to add them to your meal kit, making fresh, delicious veggies delivered conveniently right to your door!

 

A Just Add Cooking Guide to Spices & Flavors

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Adding unique spices to your meal is a great way to upgrade dinner and create variety without a ton of additional expense or effort. Our spices are one reason why people love cooking with Just Add Cooking. Instead of spending $15 on a big jar of spice you’ll only use for a recipe or two before it expires, we send just the amount you need for a dish – no waste! – and give you the chance to try something new on a weekly basis.

Try playing around with spice in your own kitchen. Yes, we’re giving you permission to “play with your food.” We’ve put together our top five favorite spices and some recipes to try them in. Enjoy!

 

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Curry Powder

 

Curry powder is a blend of spices that differ based on the recipe but most include coriander, turmeric, cumin, fenugreek, and chili peppers. It is actually a British invention that closely resembles Garam Masala, a spice mixture used in Indian cooking. Curry powder was created to evoke the essence of Indian food. 

 

 

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Harissa

 

Harissa is a spicy, aromatic chili paste, commonly used North African and Middle Eastern cooking. A little goes a long way, even if you’re a fan of the heat. The exact blend of spices in harissa varies but typically includes a blend of hot chili peppers (often smoked), olive oil, garlic, and spices like mint, caraway, coriander, and cumin. On occasion, you’ll find tomatoes and rose petals thrown into the mix.

 

Try it in: Spinach Shakshuka

 

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Miso

 

Soybeans are fermented with a grain to make this paste found in Japanese cooking. There are three types of miso—white, yellow, and red. The darker the color, the richer the flavor. It can be used way beyond the parameters of soup, while nothing beats a steaming hot bowl of miso soup.

 

 

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Sumac

 

Native to the Middle East, this spice begins as a red berry that gets dried and coarsely ground. Less tart than lemon juice, it has a slightly sour yet bright citrus flavor. It also adds a lovely pop of color!

 

 

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Gochujang

 

A staple in Korean cooking, this red chili paste is very concentrated, meant to be used sparingly to maximize flavor. It’s

fiery and complex, adding depth to any dish. Along with the chilis it contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners.

Why It’s Time to Upgrade Your Cookware

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Be honest: how many of you are still cooking on the frying pans your mom bought you for your first apartment right out of college? We know that a lot of folks live by the old saying, “If it ain’t broke, don’t fix it.” But there are actually quite a few reasons why it does pay to fix this situation in your kitchen.

Investing in a high-quality set of Made In Cookware stainless steel pots and pans will not only take your cooking to the next level but will literally be a lifestyle upgrade. Seriously!

Need more convincing? Here are four solid reasons why upgrading your cookware is the best decision you can make for yourself this year. 

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Your Cooking Will Improve

When you have the right tools you’re able to do things your cheap cookware can’t. You think crisp sears and evening heating are just a fantasy? It’s not with premium 5-ply stainless.

With a quality pan, you can learn to cook in ways you thought were reserved for Gordon Ramsay. Before you know it, you’ll be folding omelets like a pro, whipping up silky pan sauces, and even baking cornbread. The cooking world will truly be your oyster.

Because You’re A Grown-up

At some point, it’s just time to level up. When it comes to your cookware, there’s a reason professional chefs don’t use pots and pans they pick up at Bed, Bath, and Beyond when their moms are in town. They choose high quality, reliable products that will yield consistent results time and time again.

Upgrading to professional quality cookware, even if you just start with a 10” frying pan, is a real mark of maturity. It shows you’re ready for the big leagues and you’re not still doing laundry at your mom’s house every other month.

High-Quality Cookware Is An Investment

And a real grown-up knows a good investment when they see one. If you spend the money now on a solid set of stainless steel pans you’ll have them for years. Made In pans heat more evenly than cast iron, are easier to clean and care for so your pans will stay shiny for years and are just as versatile. While everyone else is wondering why they can’t achieve a perfectly golden brown crust on their rubbery steaks, yours will be perfect every time.

Not only is Made In cookware a good investment in yourself, it’s a great investment in America! Each pan is made in the US with materials carefully sourced from right here at home.

You Deserve To Treat Yourself

Let’s be real, you also deserve this. You don’t need a reason to buy yourself something nice. Upgrade your cookware because you deserve to have nice things. Don’t let anyone tell you otherwise. Upgrade Your Cookware!

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Six Essential Kitchen Tools

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We’re big believers in the idea that you don’t need a lot of fancy equipment or a big kitchen to make a great dinner. In fact, the idea of a meal kit using locally sourced ingredients like ours does is just the opposite: we love working with what we have to create delicious, flavorful dinners quickly and easily. Part of being successful in the kitchen is having what you need right at your fingertips.

To that end, Just Add Cooking’s Chief Gastronomic Officer Amanda Mayo has put together her top six essential cooking tools, which are especially perfect if you’re cooking in a small space and storage is at a premium. Overall, these tools won’t break the bank and you’ll find them being used on a variety of recipes–breakfast, lunch and dinner!

1. A Heat-Resistant Rubber Spatula
A great spatula isn’t just for mixing cake batter. It’s also a perfect way to gently stir sauces, scramble eggs or melt chocolate on your stovetop. Make sure it’s heat resistant, and a rubber spatula can stand in for a flat spatula or wooden spoon to mix, toss or stir anything on the stovetop or in the oven, encouraging things not to stick to the bottom of the pan.

2.Tongs
A great set of tongs goes from stove to table. They’re a perfect way to take control of your proteins while cooking for a quick flip or stir, and to toss salad or serve at the dinner table. Consider them an extension of your fingers – and a great way to protect your hands from burns or your meat from burning!

3. Microplane
Small but mighty, a microplane is a kitchen star for its multi-use capabilities. You can use it to zest a lemon or grate everything from cheese to garlic to ginger. Pro tip: use it to grate whole spices like cinnamon for a fresh and flavorful kick.

4. Half Sheet Pan
Roasting is the perfect set-it-and-forget-it dinner, and the half sheet pan is your roasting champ. You can cook anything on this baby, from veggies to proteins. After dinner, use it to bake cookies. Or spread dough over it for a delicious square pizza.

5. 4-qt Pot
A 4-qt pot is just large enough to handle a wide variety of tasks, from cooking grains to stirring up sauces. No need to stuff your cabinets full of pots and pans – just be sure you have a few good ones in a variety of sizes to get the job done.

6. Cast Iron Skillet
The cast iron skillet is perhaps the home chef’s best secret for making incredible meals. It’s heavy and requires a bit of love, but a cast iron skillet is absolutely worth getting into your kitchen. It’s oven-safe, which means you can transfer it directly from the stovetop to the oven. The big benefit of a cast iron pan is that it gets–and stays–extremely hot, so it’s great for cooking meats and proteins when you want a good sear.

How to Tell When Food is “Done”

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We’ve followed the recipe, made sure we diced and chopped and stirred and prepared to the exact specifications in the directions. We’re ready to apply some heat and get things cranked up. We sear, we roast, we braise, we saute and we consult our directions to find out at which point we stop cooking and start eating. And there it is, the mother of all ambiguous instructions, ‘cook until done’.

Cook until done?! We look in the pan and that pork chop is staring back at us. And it’s not giving up any secrets. In fact, we could swear it is taunting us, ‘Do I look done?’ it says. We poke it, we prod it, we may even cut into it – a few times during the cooking process – and still we are left with uncertainty. Is it done?

Search the internet and you will find a slew of blogs, charts, websites and articles all offering up information on ‘how to tell when it’s done’. Everything from the hand test to calculating thickness or pounds to determine length of cooking time and a host of other (some questionably reliable) ways in between. Most of this information is formulated to test the doneness of animal proteins (beef, poultry, pork, fish, etc). This is because the USDA has determined that in order to kill bacteria that meats harbor (which could cause sickness in humans), they must be cooked to a certain ‘doneness’ or internal temperature.

‘Doneness’ relies on a few factors and the most reliable way to determine the doneness or internal temperature of a piece of steak or a roast chicken is with an instant read thermometer. This handy little device is an almost foolproof way to ensure meats and fish are cooked to the perfect degree of juicy tastiness. It is a terrific and inexpensive investment, about $6 for the standard dial-type and $10-15 for a digital, which can take the angst out of the ‘Is it done yet?’ part of dinner. The chart below is a great primer for different types of meats and their internal done cooking temperature.

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There are also some reliable methods of determining when meat is done if you do not own or do not care to own an instant read thermometer. For whole chickens or turkeys, the rule of thumb is 20 minutes of cooking time per pound of meat at 350 degrees. So for a 4 pound chicken it would take 80 minutes or about one and a quarter hours to cook. Before taking it out of the oven, pierce the thigh of the chicken with the tip of a knife or a sharp pronged fork; if the juices run clear (instead of cloudy or bloody) the bird is done. The same rule can be applied to beef and pork roasts, with the exception of beef tenderloin. The tenderloin is a very lean cut and therefore will dry out very quickly when cooked for a long period of time. Cook it at a higher temperature, 425 degrees, for about 12 minutes per pound.

When frying or broiling a steak or chop (beef, pork, lamb), use the thickness as a guideline. For 1 to 1-1/2” thick steaks or chops, cook for 8-10 minutes per side. The less time, the rarer the meat. Boneless, skinless chicken breasts can follow the same thickness rule. For cuts that are 2” thick or more, cook 12-15 minutes per side (for medium).

Fish is done when it flakes easily with a fork and is opaque throughout. Cooking time depends on the thickness or weight of the piece of fish. For the average ¾” – 1” fillet, cooking time is 4-5 minutes per side if fried/sauteed or 6 minutes per pound if baked or roasted (whole or fillet). Shrimp is done when it turns bright pink on each side, depending on the size, about 2-4 minutes per side. Clams and mussels are done as soon as they open. If they do not open after cooking, toss them!

Whichever method you choose to use to test the doneness, you can be sure that we will provide instructions and information that is as detailed and easy to follow as possible. So that when you look at that pork chop in the pan, you know it will be smiling back at you saying “I’m ready”.