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We hope you got insight from reading it, now let’s go back to caldo de pollo recipe. You can have caldo de pollo using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Caldo de pollo:
- You need 1 fresh boneless chicken Breast or chicken tenders
- Get 1 carrots
- Provide 1 celanrto
- You need 1 red potato
- Prepare 1 Mexican squash
- Take 1 ground cumin
- Get 1 white onion
- Provide 1 chicken stock
- Use 1 salt
- You need 1 black pepper
- Prepare 1 cilantro
- Prepare 1 corn tortillas
- Use 2 cubs of pollo con tomate bullion
Instructions to make Caldo de pollo:
- Boil chicken in large pot with salt and pepper and cilantro add Swanson chicken stock
- Boil till chicken is tender, then add red potatoes, carrots, ground cumin
- Once potatoes start to get tender add Mexican squash, lower heat and cook slow.
- Careful not to cook squash too long, (it will get mushy)
- Serve in soup bowl and with soft corn tortillas
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from growing and spreading. You can take some steps to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the food will not be killed.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly
Buy raw meat or fish and shop at the bottom shelf of this fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to be sure everything you’re going to use has been saved correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say just how long you can keep the food and whether it must go in the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it will go off immediately as soon as you’ve opened it. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be detrimental, but its own flavour, texture or colour may begin to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, be sure you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, such as in a cake or as a walnut.
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