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Clams: cooking safely.Throw away clams with cracked shells. Discard open clams that do not close when tapped before cook...
31/10/2026

Clams: cooking safely.

Throw away clams with cracked shells. Discard open clams that do not close when tapped before cooking.

Cook clams until shells open during cooking. Do not eat clams that stay closed after cooking.

Which part of this method do you use in your kitchen?

Mussels: handling safely.Discard cracked shells and mussels that do not close when tapped before cooking. Store live mus...
31/10/2026

Mussels: handling safely.

Discard cracked shells and mussels that do not close when tapped before cooking. Store live mussels refrigerated in a breathable container, not submerged in fresh water.

Cook mussels until shells open during cooking. Discard mussels that remain closed after cooking.

Which part of this method do you use in your kitchen?

Scallops: browning.Pull off the small tough side muscle when present. Dry scallops with paper towels before searing.Spac...
31/10/2026

Scallops: browning.

Pull off the small tough side muscle when present. Dry scallops with paper towels before searing.

Space scallops apart in a hot skillet. Scallops should become firm, milky white and opaque throughout.

Which part of this method do you use in your kitchen?

Tuna steaks: food safety.Choose properly refrigerated tuna from a trusted seafood seller. Refrigerate raw tuna promptly ...
31/10/2026

Tuna steaks: food safety.

Choose properly refrigerated tuna from a trusted seafood seller. Refrigerate raw tuna promptly until cooking.

Keep raw tuna utensils separate from ready-to-eat foods. USDA recommends 145°F (63°C) internally for fish; seared-rare tuna does not meet that standard.

Which part of this method do you use in your kitchen?

Cod: prevent breaking.Thaw frozen cod in the refrigerator, following package instructions. Pat delicate cod fillets dry ...
30/10/2026

Cod: prevent breaking.

Thaw frozen cod in the refrigerator, following package instructions. Pat delicate cod fillets dry before seasoning.

Use a wide fish spatula to support the fillet. Cook fish to 145°F (63°C) internally or until opaque and separating easily.

Which part of this method do you use in your kitchen?

Salmon: checking doneness.Run fingertips over raw salmon fillet and remove pin bones with tweezers. Blot skin before pan...
30/10/2026

Salmon: checking doneness.

Run fingertips over raw salmon fillet and remove pin bones with tweezers. Blot skin before pan cooking.

Start skin-side down in an oiled skillet to crisp the skin. USDA recommends 145°F (63°C) internally for finfish.

Which part of this method do you use in your kitchen?

Duck breast: rendering skin.Make shallow cuts through skin and fat without cutting the meat. Use a cool or moderately wa...
30/10/2026

Duck breast: rendering skin.

Make shallow cuts through skin and fat without cutting the meat. Use a cool or moderately warm pan to render skin fat gradually.

Transfer rendered fat to a heatproof container after cooling enough to handle. USDA recommends 165°F (74°C) internally for duck breast.

Which part of this method do you use in your kitchen?

Whole chicken: roast safely.Pat the chicken skin dry; do not wash raw poultry. Cooking stuffing separately makes checkin...
30/10/2026

Whole chicken: roast safely.

Pat the chicken skin dry; do not wash raw poultry. Cooking stuffing separately makes checking its temperature easier.

Cook the whole chicken to 165°F (74°C) internally, including the thickest breast and innermost thigh and wing. Move cooked poultry to a clean board, not the raw chicken board.

Which part of this method do you use in your kitchen?

Turkey burgers: safe cooking.Shape raw ground turkey into similar-thickness patties. Keep raw patties refrigerated befor...
30/10/2026

Turkey burgers: safe cooking.

Shape raw ground turkey into similar-thickness patties. Keep raw patties refrigerated before cooking.

Use a broad spatula to prevent patties breaking. Ground turkey burgers must reach 165°F (74°C) internally.

Which part of this method do you use in your kitchen?

Chicken cutlets: even thickness.Cut a thick boneless breast into thinner cutlets. Gently pound between sheets to a consi...
30/10/2026

Chicken cutlets: even thickness.

Cut a thick boneless breast into thinner cutlets. Gently pound between sheets to a consistent thickness.

Use a skillet wide enough for cutlets to lie flat. Cook chicken cutlets to 165°F (74°C) internally.

Which part of this method do you use in your kitchen?

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