How-to
How-to
Learn how to prepare your Mity Fresh products from scratch!
Learn how to prepare your Mity Fresh products from scratch!
Chicken 101
Selecting the right cut for you.
Low in Fat • High in Protein • Needs To Be Seasoned
BREASTS
BREASTS
This lean protein cooks quickly, and it is a favorite of many!
Grill or Oven Bake.
WINGS
WINGS
This party favorite can be enjoyed breaded or naked.
Deep Fry.
Full of Flavor • More Fat Than White Meat
DRUMSTICKS
DRUMSTICKS
These simple to cook pieces are popular item, great skin-on or off.
Try Mity Fresh® Best Cooking Method:
Grill or Deep Fry
THIGHS
THIGHS
These are easy to cook, full of meat, and perfect for slow cooker recipes.
Try Mity Fresh® Best Cooking Method:
Grill or Slow Cook
LEG QUARTERS
LEG QUARTERS
These are the combo of drumstick and thigh, so they’re sure to pack lots of meat.
Try Mity Fresh® Best Cooking Method:
Bake or Grill
Food Safety
Learn How to Keep Your Food & Family Safe
PREPARATION
PREPARATION
- Washing hands with warm soapy water is an essential practice before and after handling foods.
- Keeping raw meats separated from other ingredients, as well as washing all dishes touched by raw meat with warm, soapy water when cooking is a best practice to prevent the risk of cross-contamination.
- Thawing frozen foods in the refrigerator is the safest method of thawing. However, for a quicker thawing method, frozen foods can be placed inside a sealable bag and submerge under running cold water. DO NOT use warm or hot water to thaw any meats.
COOKING
COOKING
- Using a food thermometer to check the center of meats is the best method to ensure meats have been properly cooked.
- Cooking raw pork, beef, and other red meats to an internal temperature of at least 145 F is best to guarantee no risk of food-born related incidents.
- Cooking raw poultry to an internal temperature of at least 165 F is best to guarantee no risk of food-born related incidents.
THINGS TO REMEMBER
FINISHING UP
- Only keep leftovers in your fridge for 4 days or less.
- If reheating leftovers, cook them to at least 165ºF (73.9ºC)
- Always tightly wrap leftover meat, raw or cooked, in aluminum foil or plastic wrap before freezing.
- Throw out any food left out for more than two hours.
Cooking Methods
Learn the Different Ways to Cook Your Food
STEWING/BRAISE
STEWING/BRAISE
Conventional vessels to stew/braise foods are slow cookers. The idea consists of searing/sautéing ingredients and combining them in a sauce or liquid until tender.
BROILING
BROILING
Broiling is the same as grilling, except that the heat source is coming from the top versus the bottom. Broiling happens very quickly, so it’s essential to watch your food.
STEAMING
STEAMING
Steaming refers to placing ingredients, such as MF vegetables, on a steaming device over boiling water so that the hot steam cooks the food.
GRILLING
GRILLING
This method involves cooking on top of a heat source, with the food placed on grates, giving the food charred lines, and usually a smoky taste.
PAN FRYING
PAN FRYING
This method involves cooking food on a pan, adding about ½ in oil, and frying each side until done.
DEEP FRYING
DEEP FRYING
Unlike pan-frying, this method involves cooking food completely submerged in hot fat until the food is fully cooked.
ROASTING/BAKING
ROASTING/BAKING
These methods refer to cooking inside of an oven until the food is cooked thoroughly. The difference is that roasting refers to proteins and vegetables, while baking usually relates to bread, casseroles, or pastries.
SEARING
SEARING
Perfect for Mity Fresh Fish, searing involves a small amount of fat and high heat. The goal of searing is to brown the outside while keeping the inside tender.
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