Mr. Yoshida's Original Gourmet Sweet and Savory Marinade and Cooking Sauce for Grilling, Baking, and Saute 63 Fluid Ounces

Mr. Yoshida's original gourmet sweet and savory marinade and cooking sauce for grilling, baking, and sauté 63 fluid ounces is considered their signature product. This sauce is a perfect blend of sweet and savory, marrying the unique asian tastes of soy sauce with garlic and other seasonings

Price: $20.00

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How to Get the Lime Build-Up Out of a Cooking Pan

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How to Convert a Three-Prong Cooking Stove to a Four-Prong

Recent electrical code changes require four-pronged cords on electric ranges.

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Electric stoves use both 120 volt and 240 volt current. Two wires supply 120 volts which combines to provide 240 volts. A third neutral wire provides a return path for the 120 volt current. Modern electrical wiring codes require a fourth wire that attaches to the home's electrical grounding electrode which protects users from faults or shorts in the wiring system. Most electric ranges are easily converted from three-prong cords to four-prong cords.

Related Searches:Difficulty:ModerateInstructions 1

Turn off the circuit breaker or remove the fuse that controls power to the stove. Pull the stove away from the wall and remove the plug from the outlet. Remove the screw that holds the wiring box cover on the back of the stove to expose the cord connections.

2

Examine the cord connections. Two colored wires, often both black or one black and one red, each supply 120 volts of current. Look for the white neutral wire connection. You will see a metal strap or wire, called the ground strap, that goes from the white neutral terminal to the metal case of the stove. Make note of the wire connections so you can duplicate them with the new cord.

3

Loosen the screws that connect the three wires and remove the old cord. Remove the ground strap from neutral terminal. Loosen the screw that holds the ground strap to the metal case and remove the ground strap.

4

Place the green ground wire on the screw that previously held the ground strap to the metal case. This screw is often green. Place the white wire on the same terminal as the previous white wire, and the two colored wires on the remaining two terminals. Tighten all the terminals with the screwdriver and make them very tight. A firm connection is required.

5

Replace the wiring box cover and the screw that holds it in place. Plug the cord into the receptacle range and slide the stove back into place. Turn on the circuit breaker or reinstall the fuse.

Tips & Warnings

This process separates the neutral from the ground. In older connections, the electrical codes allowed the ground and the neutral to share the same wire, but newer codes disallow that configuration.

Older cords are sometimes difficult to remove from the receptacle. Turn off the power to avoid possible electric shock while removing or installing the cord.

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References"Wiring Simplified, 40th Edition"; Herbert P. Richter, et al.; 2002ResourcesAmerican A/C and Appliance Electric Dryer How To CordPhoto Credit Comstock/Comstock/Getty ImagesRead Next:

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Sanitation for Cooking Meat

Roasts take a longer cooking time to sanitize.

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Bacteria, parasites and viruses can contaminate meat products, which can cause diarrhea, vomiting, cramps and other serious illnesses. Since 5,000 persons in the United States die from food related pathogens every year, you should follow proper sanitation methods when cooking meat to kill meat-borne pathogens, according to the Centers for Disease Control.

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While you can thaw meat on a counter top before cooking it, you should never leave meat at room temperature for more than two hours, because bacteria replicate the fastest between 40 and 140 degrees Fahrenheit. Ideally, you should thaw meat in a refrigerator slowly or defrost it rapidly in a microwave. You should clean your hands and the cooking instruments you will use to cook your meat, because leftover residue on instruments and the hands can harbor pathogens.

Temperature

Proper cooking temperatures for meat depend upon the animal product. You should heat roasts and steaks from cows and sheep to an internal temperature of 145 degrees Fahrenheit. Ground meat products and pork must reach a temperature of at least 160 degrees Fahrenheit to eliminate all pathogens. Successful sanitation of ground poultry requires a minimum of 165 degrees Fahrenheit of internal temperature and that of whole poultry requires 180 degrees Fahrenheit in temperature or higher.

Considerations

Do not rely upon the settings of a stove or microwave to determine safe temperatures, because the inside of a piece of meat does not cook as quickly as the outside. You can purchase a thermometer to make sure your meat products are fully cooked. For maximum effectiveness, you must insert the thermometer into the middle of the piece of meat to determine the internal temperature.

Microwave

When cooking with a microwave, it may not cook meat evenly, which can leave cooler spots in the food that can harbor bacteria. You can cover with meat with plastic or cook it in a plastic container to trap evaporating moisture close to the food, which increases the core temperature of the meat and distributes heat evenly. After the meat half cooks, you should rotate it if your microwave does not rotate the food automatically. Never cook pieces of meat in a microwave at full power, because you will cook the outside of the meat but will leave the inside raw.

Oven

When cooking with a range, you should preheat the oven to a minimum temperature of 325 degrees Fahrenheit. To ensure the maximum penetration of heat, you can cut up larger slabs of meat into smaller pieces. For whole carcasses, you can use a knife to cut slits in the meat, so heat can more easily reach the inside of it.

ReferencesU.S. Department of Agriculture: How Temperature Affect FoodNational Institute of Health: Bacteria and Foodborne IllnessesNFS International: Guidelines for Proper CookingPhoto Credit Jupiterimages/Comstock/Getty ImagesRead Next:

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