How-to
How-to
Learn how to prepare your Golden Phoenix® product from the beginning!
Learn how to prepare your Golden Phoenix® product from the beginning!
Chicken 101
How to Select The Best Cut For You
Low in Fat • High in Protein • Needs To Be Seasoned
BREASTS
BREASTS
This popular, easy to cook, lean protein cooks quickly and makes for a family favorite. Try Golden Phoenix® Breasts Traypack
Best Cooking Method:
Grill or Oven Bake
WINGS
WINGS
This classic party favorite is full of flavor & tastes great breaded or not.
Try Golden Phoenix® Best Cooking Method:
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 Golden Phoenix® Best Cooking Method:
Grill or Deep Fry
THIGHS
THIGHS
These are easy to cook, full of meat, and perfect for slow cooker recipes.
Try Golden Phoenix® 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 Golden Phoenix® Best Cooking Method:
Bake or Grill
Food Safety
Learn How to Keep Your Food & Family Safe
PREPARATION
PREPARATION
- It is important to wash your hands with warm, soapy water before and after handling food.
- Keep raw poultry and other meats separated from other ingredients. Wash all dishes touched by raw meat with warm, soapy water before using with other foods.
- The safest way to thaw frozen foods is in the refrigerator. For a quicker method, place the food into a sealed bag and submerge in cold water, changing the water every 30 minutes. NEVER thaw frozen meats or poultry in warm water.
COOKING
COOKING
- Use a food thermometer to check the center of your meats, before removing it from its heat source to ensure it has been cooked thoroughly.
- To ensure safe eating, cook raw pork, beef, and other red meats to an internal temperature of at least 145ºF (62.8ºC).
- You should cook all poultry to an internal temperature of at least 165ºF (73.9ºC).
FINISHING UP
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
STEW/BRAISE
STEW/BRAISE
These methods are usually used with slow cookers. The idea is to sear/sauté ingredients and then combine them together in a sauce or liquid until tender.
BROIL
BROIL
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 important to watch your food.
STEAM
STEAM
Steaming ingredients, such as Golden Phoenix® Vegetables, is when food is placed in a steaming device over boiling water so that the hot steam cooks the food.
GRILL
GRILL
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 FRY
PAN FRY
This method is done by adding a fat to a pan, about a half-inch full, cooking the food on one side, then flipping to cook on the other side.
DEEP FRY
DEEP FRY
This method is the same as pan frying, however, the food is completely submerged in the hot fat until the inside is fully cooked.
ROAST/BAKE
ROAST/BAKE
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 refers to breads, casseroles, or pastries.
SEAR
SEAR
Perfect for Golden Phoenix® 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.
© 2024 AJC International, Inc. All rights reserved.
Global Phone number: +1 404 252 6750
AJC International Website