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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW UPDATED: Obama comforts grieving family members of UCC victims ... 3 p.m. update: Press pool reports from Obama visit to Roseburg ... Obama in Roseburg: The country must come together ... UPDATED: Obama comforts grieving family members of UCC victims ... 3 p.m. update: Press pool reports from Obama visit to Roseburg ... Obama in Roseburg: The country must come together ... Food for Thought: Beefing up your dinnertime Comment MailTribune.com Writer Posted Jan. 20, 2015 at 12:01 AM Posted Jan. 20, 2015 at 12:01 AM » Social News TIP OF THE WEEK For many families, gathering around the table is a treasured tradition. With universal appeal, cuts of tender, juicy beef are ideal for a wide range of family-friendly dishes, from appetizers to special occasion entrees. There are as many ways to prepare beef as there are cuts to choose from. The best approach depends on the type of flavor you want to achieve, and how you'll ultimately serve the dish. One popular option that creates robust, hearty flavors perfect for dinnertime feasts is braising. Some tips on preparing the perfect braised beef: • Brown your roast using a large pan and some oil over high heat, seasoning the protein first. • Once the roast is browned, deglaze the pan using wine or some of the liquid that will be used in the braising process, to capture drippings from the pan that are loaded with flavor. • The liquid for the braising process can vary depending on the dish you’re trying to make. For example, barbecue sauce would be used for a barbecue brisket, and beef broth would be used for a pot roast. Usually, when using a thick liquid such as barbecue sauce, you will want to thin it down with wine, broth or water. It will thicken as it cooks, and if it gets too thick, it will burn. • You can also experiment with putting root vegetables in the braising pan along with your roast to create a complete meal and enhance the flavor. • The oven part of the process is usually done at 250 degrees Fahrenheit and can vary in time from three to eight hours, depending on what cut is being braised and how big it is. A general rule of thumb is that the beef will shred easily with a fork when it is properly braised. — Brandpoint NUMBER TO KNOW 1/5: According to the Food & Agriculture Organization of the United Nations, one in five pounds of commercialized cattle meat comes from Brazil. The cattle beef industry is a major employer in the South American nation. — More Content Now EASY RECIPE: Raspberry Strawberry Yogurt Smoothie Ingredients: 1 cup low-fat vanilla yogurt 1 cup frozen raspberries, unsweetened 1 cup frozen strawberries, unsweetened ¾ cup low-fat milk 1 cup ice (about 12 cubes) Blend all ingredients in blender until smooth. Serve immediately. — Family Features FOOD QUIZ How many calories does the average person consume while watching the Super Bowl? A. 1,200 B. 2,000 C. 500 D. 900 Answer at bottom of rail. WORD TO THE WISE deglaze: Deglazing is a fancy term for using the flavor-packed brown bits stuck to the bottom of a pan to make a pan sauce or gravy. To deglaze, just skim excess fat from the pan you've just used to cook meat or poultry. Then add a small amount of liquid — such as wine, stock or water — to the cooking juices and boil quickly over high heat, stirring constantly to dislodge the brown bits and evaporate any added alcohol. — Cookthink THE DISH ON… ‘1,000 Foods to Eat Before You Die’ by Mimi Sheraton The ultimate gift for the food lover. In the same way that “1,000 Places to See Before You Die” reinvented the travel book, “1,000 Foods to Eat Before You Die” is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal “1,000 . . . Before You Die” series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton — award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. — Workman Publishing Company FOOD QUIZ ANSWER A. On average, Americans consume 1,200 calories apiece while watching the big game. More Content Now MailTribune.com Writer Posted Jan. 20, 2015 at 12:01 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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