Myth: CB Chicken uses hormones.
There are naturally occurring levels of oestrogen, progesterone, and testosterone in chickens and all other animals. However CB Chicken does not add any additional hormones.
Myth: You should remove the skin before cooking chicken
Answer: False. Chicken skin is good fat as it contains healthier unsaturated fat which improved cholesterol levels and lowers the risk of heart disease.
Myth: Fried chicken tastes better when crisped in the oven
How to achieve that balance varies greatly depending on who you ask. You do not need to bother with this step the coating itself is really where the enviable crunch is going to be achieved.
Myth: Chicken is done cooking when the meat is not pink
Anyone without a meat thermometer might be tempted to believe this cooking myth. For safety, all poultry must be cooked to the internal temperature of 165 degrees F. Checking to see if the meat is still pink or until juices run clear is not a certainty. The only reliable way to know is with a meat thermometer.
Myth: You need a deep fryer to make ultra-crispy wings
Achieving crispy wings, regardless of how they are battered, fried, baked, or roasted, is a priority for many wing lovers. Tossing dry pieces of chicken in olive oil first then tossing it in a a bit of corn starch on the outside will ensure a flaky exterior. You don’t even need to use flour to get the full battered treatment.
Myth: Hormones are added to the Chicken
None of the chickens raised in Jamaica or internationally are given hormones. In fact, feeding chickens additional hormones, other than the hormones the animal produces on its own, has been illegal in the since the 1950s.
CB Chickens are better tasting, bigger and grow faster because of good breeding, proper nutrition, extra care by veterinarians and better living conditions. These all contribute to the healthier growth of birds.
Myth: Chicken Raised for meat (Broilers) are raised in cages.
Myth: I don’t need to eat the yolk, it’s better for my health to just eat egg whites.
Myth: Smart Eggs are injected to get the additional Omega 3 fatty acids.
Myth: Eggs are high in cholesterol and can increase the risk of heart disease.
Myth: Brown eggs are healthier than white eggs, they’re “natural”.
Myth: Organic and free-range eggs are better for you than standard eggs
Controversy: Pork is fatty; it is unhealthy and so it should be avoided.
Controversy: I’ve tried pork before and I got sick. No pork is safe to eat.
Answer: Yes, and no. Quality has to do with the genetics of the pig, what it was fed, the environment in which it was raised, and the treatment by the farmer.
Pork is no different from any other meat. If mishandled at any point in the process, quality may be compromised and make you sick. Ensure to ask all the right questions like those below to make sure your pork is safe.
- Ask your butcher or grocer who their suppliers are
- And where do those suppliers get their pork?
- How were the pigs raised and what is their nutrition?
Controversy: Pigs eat anything! They’re scavengers.
Answer: Again, yes, and no.
Like any other animal, a hungry pig will eat whatever it finds to survive. That is why farmers must ensure to feed their pigs the veterinarian recommended feeds for the different stages of a pig’s life cycle.
Myth: You must cook pork all the way through so there is no pink.
Answer: Actually, Copperwood Pork is very lean and so it may be easy to overcook. Ensure that your pork is cooked to 145 degrees. We recommend using a meat thermometer for the best way to prevent over or undercooking.
Myth: The pork butt comes from the back of the pig.
Answer: Nope. The pork butt is the cut of pork that comes from the upper part of the shoulder from the front leg and may or may not contain the blade bone. It is a well-marbled cut, that is versatile and can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Here in Jamaica, it’s the preferred cut for a juicy jerk pork!
1) White meat chicken, like chicken breast, is low in fat, containing only 1.5 grams per 3-ounce serving
2) Chicken is relatively low in calories. A 3-ounce serving of boneless, skinless chicken breast contains around 90 calories.
3) To bake chicken without drying it out, rub it with a little olive oil before baking; this also also helps the seasonings stick to the breast.
4) To grill chicken, place the chicken skin-side up on the cooler part of the grill. Position the pieces like thighs and drumsticks closer to the flames and put the wings and breasts further away. Wings and breasts cook faster and can dry out or burn.
5) Wash hands with warm soapy water for 20 seconds before and after handling chicken.
6) Do not wash raw chicken. During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops.
7) Marinate your chicken for at least 30 minutes; for most impactful flavour, marinate for up to 6 hours.
8) For nice, even cuts, don’t slice the chicken with the grain; slice against the grain of the meat.
1) To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
2) In general, you can test an egg’s freshness by placing it in a cup of water. If the egg floats, it indicates the egg is old and has a large air pocket, in which case you should pass on eating it. If it remains on the bottom, the egg is usually safe to eat.
3) For super fluffy scrambled eggs, briskly stir the eggs and a few tablespoons of milk together with a fork for a few minutes; tile the bowl and beat the eggs from bottom up – getting some air bubbles in the mix is the trick!
4) The all important flip when making omelets: first, have patience while the eggs are cooking; don’t touch the them until the mixture has nearly cooked through. Then, your run a spatula around the edges of the eggs, making sure they wont stick to the pan. Once that’s done, carefully slide the spatula underneath the center portion of the soon-to-be omelet and gently flip if up over the other half.
5) For easy-to-peel boiled eggs, carefully drop them into a pot of boiling hot water instead of starting them off in cold water.
1) There’re tons of low-fat cooking methods to cook pork: roasting, grilling, broiling, steaming, poaching, braising, or stewing.
2) For extra speed, and convenience in cooking and serving, select boneless cuts, but be aware you may sacrifice some flavor and juiciness due to the absence of the bones.
3) Cooking a large roast may be less effort than cooking individual chops or steaks for each person. It also gives you time to attend to other dishes since the roast will need little attention while it is cooking.
4) Not all cuts take long to cook; decide how much time you want to spend. Chops, stew and steak cuts take less time than a roast but require more attention during cooking.
4) Freeze fresh pork as soon as possible to maintain best quality.
5) Do not use the same platter to serve cooked pork as was used when it was raw, unless it is properly cleaned first.
6) Cook pork to approximately 145°F; invest in a food thermometer
7) For a crisp surface on your roast, be sure the oven is fully preheated first; don’t cover the meat while roasting.
8) If using butter when pan-frying, mix equal portions of butter and oil to help prevent butter from burning.
Frequently Asked Questions
How do I sign up to become a CB Foods customer?
Where can I find CB Foods products?