Yes. By replacing the salt in your recipe with 2 parts of Minor's Base, the sodium, in your recipe can be reduced by 20%, along with retaining the same level of natural flavor enhancement. Minor's also carries a line of " Low Sodium Bases".

We suggest using Minor's Bases at their peak quality. Most Minors' Bases are the best when used within one year. Seafood Bases are best when used within nine months.

All poultry should reach a safe minimum internal temperature of 165 °F. (Sources: Kitchen Thermometers; Use a Food Thermometer)

Washing raw poultry, beef, pork, lamb, veal, or seafood before cooking is not necessary. Although washing these raw foods may get rid of some of the pathogens on the surface of these foods, it may allow the pathogens to spread around the kitchen. Cooking these foods to a safe internal temperature will destroy any bacteria that may be present in the food. Use a clean food thermometer to make sure food has reached the proper temperature.

We use the minimal amount of salt necessary for preservation and flavoring. The amount varies from product to product.

The name of the product is always the primary ingredient. The exact amount is proprietary information.

America's food is among the safest in the world. But bacteria are everywhere, including on food, like meat, poultry, and egg products. If food isn't handled safely, harmful bacteria can multiply to dangerous levels and make people sick. There are four key safe food handling steps promoted under a national educational campaign by the Partnership for Food Safety Education called Fight BAC!®. These steps include: Clean, Separate, Cook, and Chill. Cook" is one of the key steps.

No. Minor's Bases blend readily with other ingredients such as sour cream, mayonnaise or salad dressings, beaten eggs, vegetables oil or melted fat, water and other liquids.

If we used the same measurement for these categories, few – if any – items would receive Stars. Then you would not be able to distinguish the leaner choices among these foods. The advisory panel of experts made sure the formula recognizes the natural differences these foods have. The FDA makes a similar distinction in its evaluations.

Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? Will additional cooking kill the bacteria that may have grown

Almost. Starting in early-to-mid October '07, we will be introducing the option of organic meat and poultry. We'll probably start with poultry. If you have an existing order in the system and want to add the organic meat/poultry option, login to your account and modify your order. There will be an additional charge for organic meat/poultry based on our cost of the protein. We'll send out an email to notify you when you can begin ordering organic meat and poultry.

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of Focus on Freezing, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded.

Fresh and thawed seafood can be stored for up to 2- 3 days in the refrigerator. Live lobster can be stored in the refrigerator for up to 24 hours after receiving. Clams can be kept for 48 hours.

Yes, it is safe to eat chicken and other poultry products that have been fully-cooked (fried, boiled or grilled). Do not eat poultry meat that is still pink or half-cooked/half-boiled eggs.

Keep uncooked products under refrigeration as much as possible. If you are not going to cook and eat the product the same day as purchased, it is generally advisable to freeze it until use. Cooked, left over, meats and poultry should be refrigerated within 2 hours after cooking. If it is necessary to keep cooked meats and poultry without refrigeration longer than 2 hours maintain their temperature at or above 140 degrees Fahrenheit.

No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable.

Slaughtered meat and poultry should be put under refrigeration (32 - 36°F) immediately to remove animal heat from the carcass. Prompt and thorough chilling is important to reduce bacterial growth and decrease the action of enzymes which can lower the quality. Bone souring in beef and pork may also occur if carcasses are not properly chilled. Chill pork, lamb or veal 24 hours; beef 5 to 7 days.

You can buy it seasonally through Fruited Plain Cooperative Organization in Champaign-Urbana and directly from the farm. From late May through November you also can purchase it on Saturdays from the Moores at the Urbana Farmer's Market at Lincoln Square Mall. On Sundays, you can purchase it at the Frankfort Country Market in Frankfort, Illinois.

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut the freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

Sodium ascorbate is an antioxidant that prevents ranciding. Sodium ascorbate also stabilises colour so that the meat keeps its natural colour longer.

No, meat and fish can be cooked from the frozen state if extra cooking time is allowed. The amount of time will depend on the size and shape of the cut. Large frozen roasts can take as much as 11/2 times as long to cook as unfrozen cuts of the same weight and shape. Small roasts and thin cuts such as steaks and chops require less time.

Red fibers, which contain large amount of myoglobin (an iron-containing oxygen carrying compound), predominate in dark meat. These fibers abound in muscles which are used continuously, such as the leg muscles. White fibers contain little myoglobin since they are used little, such as the flight (pectoral) muscles of the domesticated chicken.

Myoglobin, a protein, is responsible for the majority of the red color, in meat and poultry. Myoglobin does not normally circulate in the blood but is fixed in the tissue cells. When bruising occurs during gathering, myoglobin circulates in the blood, and a small amount can be found in the meat after processing. This purplish color can leave small dark spots that resemble bruising. Exposure to light in the meat case can also affect color. (USDA) With spoilage there is almost always an off odor.

When oils are heated chemical changes occur producing trans-fatty acids, saturated fatty acids and other oxidation products that are far more toxic than trans fats. Frying is not recommended for health. If you must fry use high oleic sunflower, high oleic safflower, sesame or olive oil. Adding water while frying will keep the temperatures down to acceptable levels. Extra virgin olive oil can be used for boiling and baking.

Example: if the water hardness is 20 grains per gallon, the softener will add 150 milligrams of sodium to each quart of water. That is equivalent to eating one slice of white bread a day.

Yes. Minor's Bases do not contain any artificial flavors, colors or chemicals preservatives. All ingredients are naturally derived and include: freshly cooked meat, poultry, seafood and vegetables, natural spices, spice extracts and flavorings derived from vegetables and herbs.

For fresher flavor during and after cooking, omit salt from your recipe and add Minor's Bases. To replace the salt, add 2 to 3 times the amount of Minor's Bases.

MSG levels are less than 0.5% for each Minor's Base made according to label directions. Minor's also offers a full line of " No Added MSG" Bases.