American cuisine Archives - Manitoba Co-operator

A cooked, mechanically tenderized roast should have an internal temperature of 63 C.

Safe cooking of tenderized meat

It’s all about internal temperatures and flipping

By Agriculture And Agri-food Canada Release October 4, 2017

Did you know that about 20 per cent of Canadian meat is mechanically tenderized? Mechanical tenderization is performed by cutting through the muscle fibres and connective tissues with small blades or needles to improve meat tenderness. While this might bring pounded, Swiss or Salisbury steak to mind, modern tenderizing equipment can pierce meat so finely

Processed meat products are particularly hard to test for adulteration.

Did you know?, News

Rapid detection of meat fraud

Spanish researchers say a new biosensor can give test results within an hour 

By Manitoba Co-operator Staff September 25, 2017

In recent years meat fraud has been a growing problem. Unscrupulous sellers have been caught adulturating beef with cheaper horsemeat and swapping chicken for turkey in sausages labelled 100 per cent turkey. Now researchers from the Complutense University of Madrid say they’ve developed an electrochemical biosensor that can quickly detect a DNA fragment unique to

Russell Bird (r) and father-in-law Ron Yoneda took on the world — with bacon sushi.

Did you know?

Our bacon ambassador does Alberta proud

Weirdly wonderful dishes shine a light on bacon's culinary versatility

By Dianne Finstad December 21, 2015

Bacon is getting a whole new sizzle on the gourmet scene these days — would you believe chocolate bacon Fudgsicles? — and Russell Bird is making sure Alberta gets its due. The Sherwood Park man represented his country in the bacon category at the World Food Championships in Florida last month and reports things have

Recipe Swap

Try a new sandwich during ‘National Sandwich Month’

Prairie Fare: Thai Chicken Wraps

By Julie Garden-Robinson August 7, 2015

As I was eating a “fancy” grilled cheese sandwich the other day at a hotel restaurant, I thought of the grilled cheese sandwiches of my childhood. The hotel sandwich had some kind of cream sauce, about five kinds of cheese and sliced tomatoes inside. I paid way too much for it. Although I usually eat

cartoon image of a family seated at a table

The Jacksons

Love, and the secret to good barbeque

The Jacksons: From the July 30 issue of the Manitoba Co-operator

By Rollin Penner July 31, 2015

There is nothing better than the smell of charred meat!” Brady Jackson sat down in a chair downwind from the barbecue and inhaled deeply. His wife Amanda sat down next to him. “That does smell amazing,” she agreed. “It’s all in the coals,” said Andrew, who was standing over the barbecue, holding a stopwatch. “Hickory-infused

Opinion

Editorial: Just print your food and eat it?

By Laura Rance-Unger July 27, 2015

Those of us who still garden have a rather quaint view of food and technology. We plant seeds, help them grow, harvest and eat (cooking optional). Meat or other sources of protein are a bit of an afterthought compared to the taste of those first seasonal bites of melt-in-your mouth potatoes, beans, beets and carrots.

Beef cattle, Opinion

Editorial: Beef production and the view from Alberta

By Laura Rance-Unger June 22, 2015

The view is different out here — and it’s not just the scenery. Granted, Co-operator staff had the rare opportunity last week to visit with ranchers in and around Calgary that were specifically selected by their colleagues at Alberta Farmer Express specifically because they do things a little differently. Nevertheless, it was an eye-opener listening

Our History

Many prizes up for grabs in “Rapeyield 30” contest

Our History: June 1976

By Manitoba Co-operator Staff June 11, 2015

In 1976 Elanco sponsored the Rapeyield 30 contest to encourage producers to use Treflan and shoot for a 30-bushel rapeseed yield and win watches, shotguns and a trip to Japan. The previous five-year average yield in Manitoba was 18.3 bushels. Farmers trying for that high yield would be challenged by flea beetles — we reported

shopper at a beef display in grocery store

Beef cattle, Hogs

Beef, pork producers watch home markets as exports grow

Both sectors have adopted strategies to increase domestic consumer demand

By Alex Binkley June 3, 2015

While they’re major players in overseas markets, Canada’s beef and pork sectors also want to stop losing domestic market share to imports, industry representatives told the Canadian Meat Council annual conference. “Imports continue to flow into Canada,” said Derrick Ash, director of national marketing for Canada Pork. Domestic pork consumption dropped by five per cent

Recipe Swap

Complaining won’t shorten winter

Recipe Swap: Chicken Chili with Corn and Black Beans, Tortilla Pie, and Spicy Cornbread

By Lorraine Stevenson January 16, 2015

Two emails popped into my box almost simultaneously this week. One came from someone whining about not being able to afford to fly somewhere warm, and how she couldn’t wait for winter to be over. The other was from a friend describing how much she enjoys this time of year, and how she keeps healthy

U.S. grains: Soybean futures jump on hopes for US export demand

Canada announces steel tariffs on some trade partners

Agriculture chemical company embraces regenerative farming

Daily Network News

U.S. grains: Soybean futures jump on hopes for US export demand

Canada announces steel tariffs on some trade partners

Agriculture chemical company embraces regenerative farming

Tag Archives American cuisine

Safe cooking of tenderized meat

Rapid detection of meat fraud

Our bacon ambassador does Alberta proud

Try a new sandwich during ‘National Sandwich Month’

Love, and the secret to good barbeque

Editorial: Just print your food and eat it?

Editorial: Beef production and the view from Alberta

Many prizes up for grabs in “Rapeyield 30” contest

Beef, pork producers watch home markets as exports grow

Complaining won’t shorten winter

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