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Besides composting, total utilization in the kitchen includes regrowing food from scraps that can be be added to the garden. Cut down on food waste by regrowing veggies and herbs from bits and pieces you might otherwise throw away. Illustrations by Kiara Sanchez. In efforts to reduce food waste, perhaps you’ve become adept at making soup stock from kitchen scraps and have a compost pile underway. Ready for a fun, easy garden project to cut down even further on food waste? Try your hand at growing some of your own vegetables and herbs. This edible DIY activity is fun for all ages and it's a good way to teach kids about where food comes from. Another bonus of this project? It reuses everyday packaging such as yogurt cups, milk cartons, egg cartons, paper towel and toilet paper rolls or other items that can be easily cut, and turns them into planting containers. And, the growing fun continues once the veggies are big enough to put in the ground. To get you started, here are five common vegetables and herbs that can be easily grown from leftover scraps. SWEET POTATOES If left uneaten long enough, these tubers will often start to sprout leaves. To get a head start, wash the potatoes and cut them in large sections. Place each section in a container and fill with water until the bottom half of the piece is submerged. Use toothpicks to hold the potato sections in place. Place the container where it will get several hours of bright, indirect sunlight a day or under grow lights. Add more water as needed. The potato pieces will be covered with leafy sprouts on top and roots on thebottom in a few weeks. To grow the potatoes in the ground, separate each sprout by carefully twisting it off the sweet potato. Place each sprout in a shallow bowl with the bottom half of the stem submerged in water and the leaves hanging out over the rim of the bowl. Within a few days roots will emerge from the bottom of each new plant. When the roots are about an inch long the new slips are ready to plant in the garden. LETTUCE This regrow method works with romaine or any type of leafy green that comes in a head or bunch.Slice off leaves from the stem, leaving about 2 inches of the base intact. Place the stem base in a container, cut side up. Fill the container with water about halfway up the stem. Place the container where it will get several hours of bright, indirect sunlight a day or under grow lights. Change the water every 1 to 2 days, making sure the lettuce base is always submerged and the water doesn’t dry up.Within a day or two, you should see little green leaf shoots beginning to grow, with leaves ready to harvest within about 12 days. You can continue to grow the lettuce in the container or transfer to a pot or garden GREEN ONIONS After using the green tops, keep the white part and any intact roots. Place root end down in a container. Fill with enough water to cover the roots, leaving the top edges above water. Place the container where it will get several hours of bright, indirect sunlight a day, or under grow lights. Keep the roots submerged and change water at least once a week. After a few days, green shoots will emerge from the tops of the bulbs. Harvest directly from the container with a pair of kitchen shears or plant inthe ground. CELERY Cut about 1 to 2 inches off the bottom of a bunch of celery. Store stalks in refrigerator until ready to use. Place remaining base in a shallow container and add enough water to submerge about 1 inch of the base. Place the container where it will get several hours of bright, indirect sunlight a day or under grow lights. Change the water every 1 to 2 days, making sure the celery root end is always submerged and the water doesn’t dry up. The celery should start to sprout after a few days, with small leaves emerging from the very center of the top. After about a week you will see tiny roots around the base. When the roots are about an inch long, plant the celery inpotting soil or your garden. BASIL Fresh herbs such as basil, mint and oregano are easily grown from cuttings. Simply snip a stem about 4 to 6 inches long from a mature plant, remove any leaves from the stem and place the cutting in a container. Fill with enough water to cover halfway up the stem. Place the container where it will get several hours of bright, indirect sunlight a day or under grow lights. Change the water every few days. Roots will grow usually within a week. You can continue to grow the herb in the container or transfer to a pot or garden.

Cabbage, kale and other traditional greens aren't the only leafy local veggies you can eat. If you are suffering from foliage fatigue because kale, Swiss chard or collards have made one too many appearanceson your plate, here's a tip to put some green variety in your diet. Eat your broccoli leaves! Or try the leaves of other familiar plants such as Brussels sprouts, sweet potatoes, kohlrabi and beets. Did you know they're edible and nutritious, packed with beta-carotene, Vitamin C and antioxidants? They can be cooked just as you would prepare other common greens. Try a simple saute with a little garlic, olive oil and a dash or two of hot sauce. Or roast the leaves, tossed with olive oil and salt in a 375° oven until they are crispy (about 5-7minutes), for a crunchy snack alternative. The next time you're at the farmers' market, turn over a new leaf! Look for Brussels sprouts with leaves on the stalk or beet roots with greens. Seek broccoli with the largest leaves still attached to the stems, and ask farmers to save you some sweet potato foliage. Not only will you be expanding your vegetable repertoire, you'll also help keep foodwaste in check by cooking from root-to-leaf. Now is a great time to get creative in the kitchen, by trying a few plant parts that don't typically get the love they truly deserve.

Every time you throw away food,you’re wasting not only the food itself but the resources that went into growing it. Photo by Kristin Penoyer. The last time I went to bake a pie, I found an embarrassing number of cinnamon canisters in my spice cabinet. One of them, I’m sure, had gone through several moves, as it was emblazoned with a barely legible and ancient font. After I stopped feeling like a kitchen archaeologist, I regretfully chucked the desiccated cinnamon into the trash. All cooks have moments like this, as they throw away leftovers that no one had time to eat, or discover that they’ve bought something they already had. Food waste is expensive—both economically and environmentally. Every time you throw away food, you’re wasting not only the food itself but the resources that went into growing it. If you care about your carbon footprint, you will want to reduce that waste, not just because of the massive amounts ofgreenhouse gasses our organic trash releases, but also because of the resources such as water, fuel and human effort that went into producing and transporting that food. The environmental cost can feel abstract, but the cost in literal dollars might not. In the U.S., a household of four throws away from $1,300 to $2,200 worth of food every year. Reducing food waste will leave more money in your pocket. This year I’ve decided to make a priority of generating less food waste. Americans waste a whopping 31% to 40% of food from production through to the consumer, and a recent study found that most of us underestimate how much we waste. That’s because waste starts in the fields, can be found in our buying habits or during cooking and happens every time we throw out leftovers. Reducing food waste by just 15% could feed 25 million Americans. I went to the experts to find out where to start. Restaurants and food trucks have a narrow profit margin, so the most successful businesses find ways to use everything they buy. I’ve gathered some tips from Northeast Florida chefs on how you can cut down on food waste. START WITH THE RECIPE AND KNOW YOUR INVENTORY Although you can apply this to all your cooking, when it comes to major holiday meals, starting with a recipe rather than shopping before you know what you’ll be doing is a definite must. Once you know your ingredients for all your recipes, list them and then “go shopping” in your own cabinets. This reduces waste because you don’t buy things you already have, and unlike me, you won’t end up with museum-quality cinnamon in the back of your cabinet. It’s the method used by Chef Kenny Gilbert. “I always make a full-on master list of everything that I will need in order to prepare my meals. I won’t leave anything out, right down to the salt and pepper. Then I will do an inventory of what is in my pantry and cooler. Super important. Once I determine what I actually have, I will cross off the itemsfrom my list.” He organizes the list by food groups, basing it on where it might be grouped in the store by listing all produce and vegetables together, then dairy, proteins and dry goods. This cuts down on zigzagging around the store, which saves time and helps keep you focused on your list. UNDERSTAND PORTION SIZING Knowing how much to serve is a tricky thing to balance. On the one hand, I don’t want to be the host that runs out of a popular dish, but on the other, the best way to wipe out waste is to eliminate leftovers by taking into account exactly how much of everything should be required per person. You can manage portioning by plating each dish yourself, with the appropriate amounts, then leave therest out for seconds if there’s any left. That way everyone gets a taste of everything. Ideally,” says Gilbert “a balanced meal would be six ounces of protein, two and a half ounces of veggies, two and a half ounces of starch and one ounce of sauce.” Using those numbers as a template, you can multiply that by your number of guests. For holiday meals, I plan to be doling out everything but gravy and the turkey, cutting what folks ask for off the bird and letting them serve their own gravy. GO FRESH AND GO LOCAL Andrés Guardiola of St. Augustine’s Crave Food recommends using local farmers’ markets whenever possible. Says Guardiola, “A lot of times you’re buying stuff that’s been picked weeks before and by the time it’s on the shelf it’s got one or two days until it goes bad. Try to get everything as fresh as you can so that it lasts longer.” In the case of local veggies, you’ll be shopping for what’s available, so you might need to be more flexible about your recipe and list, using your portion knowledge to calculate how much you’ll need per person. CROSS-UTILIZE WHOLE INGREDIENTS Before your big holiday dinner even gets to the plate, waste happens as you cook. Peter Kenney, chef/owner of Purple Olive in St. Augustine, says that they look to use everything: “vegetable scraps for stocks and soups” and “unused bread for breadcrumbs and bread puddings.” Sometimes, I’m forced to buy more than a recipe calls for—a bunch of carrots when the recipe only calls for one or two. In this case, it’s a great idea to look for a way to incorporate that ingredient in more than one dish, in stock or as part of your leftover strategy. Also, look at the whole product and find ways to use what you would normally discard during the cooking process. Consider how you’ll use the entire vegetable or bird. fennel bulb and fronds “We look at whole products so that we have use of things like fennel bulb fronds. We cut down whole meats and use all of the product in various ways,” says Chef Kenney. Making stock is one of the best ways to use everything, particularly the bits you’d normally discard. Freeze the stock in ice cube trays, then put them in freezer bags for small-portioned stock anytime you need it. It keeps for about a month in the freezer. Make turkey stock by using the turkey carcass stripped of any meat and then add leftover vegetables, any herbs and water. After simmering for some hours, add veggies, turkey meat and cream to create a soup. SHOP OFTEN It seems counterintuitive to reduce waste by shopping more often, but I’ve found that rather than stockpiling at a big-box store for a meal I may or may not ever cook, shopping for the meal that I absolutely know I’ll be cooking that evening means fresher produce and less waste. Chefs at restaurants also use this strategy by for instance ordering daily on an as-needed basis to ensure the best quality. Keeping this philosophy in mind is especially helpful when resisting the urge to be lured in by the thought of a super deal. In a study at the University of Arizona, findings suggested that for home cooks, shopping too far ahead ultimately results in more food being thrown away. While you could meticulously plan every meal for the next month, for most people, especially around the holidays, that’s not a practical solution, as life intervenes: You aren’t in the mood for the meal you planned, or you get a dinner invite or traffic keeps you from getting home on time and everyone’s too starved to wait for you to fix a meal. When plans change, what you’ve bought in advance tends to be wasted. As long as you stick to your list or focus on simply shopping for your next or next few meals rather than far in advance, you’ll probably waste less. SUPPORT UGLY PRODUCE Food waste in the U.S. starts long before you scrape your leftovers into the trash. About 6 billion pounds of produce gets left in the field, often because it doesn’t meet the cosmetic standards supermarkets require. That means food gets wasted before it is even harvested. Remember: It’s what’son the inside that counts, and what’s on the inside is delicious! Says Guardiola, “When you grow things naturally they aren’t always uniform—cucumbers are a little bent, things aren’t symmetrical. It doesn’t matter if you’re going to chop it up anyway.” For the home consumers, by buying produce marketed as “ugly” you send a message to the store that there is a demand, even for the not-so-pretty fruits and vegetables at the supermarket. Ask stores for more ugly produce and look for online communities and petitions. STRATEGIZE FOR LEFTOVERS In a restaurant, chefs strive not to have any leftovers at all, but all the chefs I spoke to actually enjoy strategizing for leftovers at home. Don’t skip over breakfast, either. Guardiola thinks breakfast is one of the easiest meals to use leftovers in because of the versatility of omelets. “Maybe you’re not going to use an entire red pepper or butternut squash, but the next morning put all that into an omelet,” he says. Chef Kenney of the Purple Olive recommends using leftovers to make “a filling for pastry, empanadas or spring rolls.” Today there are millions of people in this country who are food insecure, meaning that they often don’t have enough to eat. I hope to waste less so that I can give more. My leftovers certainly won’t feed the hungry, but maybe the extra dollars I save can be used to help a local food bank in need. After all, the holiday season is about what you can give, not what you can waste.

Adapted from the original Trader Vic’s recipe, this version uses avocado pit orgeat, instead of the more common almond version. Photo by Sean Kelly Conway. Makes 1 cocktail Ingredients 2 ounces aged rum 3/4 ounce lime juice 1/2 ounce orange curacao For avocado pit "orgeat" 4 to 5 whole avocado pits 2 cups water 2 cups sugar About this recipe GREEN TIPS: Lose the plastic straw. The amount of plastic straws used each day in the U.S. alone is staggering — 500 million! The first and easiest thing I suggest to anyone trying to be more green is to request “no straw” whenever ordering. That said, there are lots of alternatives now to plastic straws. Straws made out of other sustainable and biodegradable materials are becoming more accessible, like hay and bamboo. I personally have metal straws that I wash and reuse. I try to ask guests if they want a straw instead of just placing it in their drinks. After straining any fruit shrub or infusion, try dehydrating the byproduct for garnish. Put it all in a vitamix or blender and blend it up. Spread a thin layer on a dehydrator tray to create a fruit leather, or flash cooking pieces in simple syrup before drying for more of a candy. If at all possible, find a way to compost bar scraps. The more organic material we can keep out of the landfill, the more we are reducing methane emissions. Instructions To make the avocado pit "orgeat": Clean the pits of any remaining avocado meat. Dry out overnight or speed up the process in the oven at 200° for approximately two hours. Once they are fully dry, peel off the outer layer. Blend the remaining pits in a high-speed blender to a chunky consistency. Place in the oven, spread on a baking sheet, at 200° for five to 10 minutes, stirring halfway. Boil the water and sugar until sugar dissolves. Add the avocado pits and remove from heat. Once cooled, store overnight in an airtight container. After at least 24 hours of infusion, fine strain. To make the cocktail: Shake ingredients with ice. Strain and pour over crushed ice. Garnish with luxardo cherry and star anise.

Leftover nut milk pulp makes good use of what might otherwise be considered food waste. Photo by Sindy Gonzalez. Serves 2-4 Ingredients 1/2 cup parsley 1-1/2 cups basil 2 garlic cloves 1 lemon 1/3 cup cold pressed olive oil 1 tablespoon nutritional yeast or Parmesan cheese 1/2 teaspoon pink salt 1/4 teaspoon red pepper flakes 1/4 cup pecan meal* 1 (1-pound) fillet golden tilefish, scaled and boned Instructions Preheat oven to 375°. In a high-speed blender, add parsley, basil, garlic, lemon zest and juice from half the lemon. Blend until combined. Add olive oil, nutritional yeast or Parmesan and the salt and pepper flakes to blender. Pulse until incorporated. Place mixture into a bowl and add the pecan meal. Mix together until combined and taste for any additional seasoning. Add a thin coating of olive oil to the bottom of a sheet pan. Place the fish skin-side down on the pan. Season the top of the fish with a little salt (be gentle-handed here as the pesto has lots of flavor). Using your hands, add the crust on the top of the fish in a thin and even layer. Bake the fish for 20 to 25 minutes depending on the thickness of the fillet until cooked through. *To make pecan meal: Preheat oven to 150°. Place the pecan pulp (from making pecan milk) on a silicone-lined baking sheet in a very thin, even layer, about one-eighth-inch thick, using your fingers. Dehydrate in the oven for four to five hours or until completely dried out. Place in a high-speed blender and blend until “meal” is formed. This takes about 30 seconds to one minute.

Juicing is a great way to get vitamins and minerals, but what do you do with all the leftover pulp? Don’t discard it! Use the pulp to make baked goods such as these gluten- and dairy-free muffins instead. Photo by Sara Schober. Makes 12 Ingredients 1 cup sugar 1/2 cup coconut oil 2 tablespoons ground flax mixed with 6 tablespoons water (flax “egg”) 1-1/2 cups gluten-free flour blend 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup coconut milk mixed with 1 teaspoon apple cider vinegar (vegan “buttermilk”) 1 cup carrot pulp from juiced carrots Instructions Preheat oven to 350°. Lightly grease 12-cup muffin pan. Stir sugar, oil and flax "egg" together until combined. Add flour, baking powder and salt. Slowly pour in coconut milk mixture and mix until evenly combined. Stir in carrot pulp until combined. Divide batter into 12 muffin cups and bake for 25 minutes. LEFTOVER TIP : If you haven't eaten every last muffin within a few days, use the leftovers to make Carrot Muffin French Toast. In a large bowl, combine 2 tablespoons ground flax seeds with 1 cup coconut milk and 1 tablespoon maple syrup. Tear leftover muffins into pieces and soak in liquid mixture for 30 seconds. Remove and press into muffin or loaf pan. Continue this process with remaining muffins. Bake at 350° for 35 to 40 minutes. For a decadent glaze, make a maple syrup icing by combining 1 cup sifted powdered sugar, 1 tablespoon maple syrup and 1 tablespoon coconut milk. Glaze with icing once cooled.

Wondering what to do with broccoli leaves and stalks? This dish uses every part of the plant, so you can cut down on food waste. This salad is delicious topped with grilled chicken or salmon. Photo by Sara Schober. Serves 8 Ingredients For salad 3 ounces sliced prosciutto or bacon 1-½ pounds broccoli, including leaves and stalks 1/4 cup red onion, finely chopped (about 1/4 medium onion) 1/4 cup parsley, finely chopped (about 1/2 bunch) 1 tablespoon orange zest 2 tablespoons orange juice 1/2 cup dried cranberries, golden raisins or chopped Medjool dates 1/4 cup chopped pecans 1/2 teaspoon black pepper 1/4 teaspoon sea salt or more to taste For basil vinaigrette 1 cup fresh basil, including stems 1 clove garlic 2 teaspoons fresh lemon juice 2 tablespoons rice wine vinegar or red wine vinegar 1/2 cup extra virgin olive oil 3 tablespoons honey 1 teaspoon salt Instructions To make basil vinaigrette : Combine all ingredients in a blender and blend for 1 minute or until the mixture is smooth. Set aside until ready to use. For proscuitto : Preheat oven to 350°. Line a baking sheet with parchment paper. Place prosciutto slices on baking sheet in a single layer and bake for 12 to 15 minutes or until crispy. Remove from the oven and set aside. Shred or rice the broccoli (including stalk and leaves), wash then cut down into similarly sized chunks. Set food processor on ricing or shredding setting and add broccoli pieces in small batches. Be sure to remove the shreds from food processor bowl after a few pieces have been put through or the broccoli will get mushy. In a very large bowl combine the riced broccoli, red onion, parsley, orange zest and juice, dried fruit, pecans, salt and pepper. Stir until well combined, then add basil vinaigrette. Mix until the vinaigrette is evenly distributed. Crumble or finely chop cooked prosciutto and sprinkle on top of salad. Taste and adjust seasonings with salt and pepper. Place in refrigerator for 30 minutes or more before serving. This will allow the flavors to blend. Store covered in refrigerator for 2-3 days.

Find a local loquat tree near you and impress your friends andfamily with this fresh, seasonal sauce made from scratch. Photo by Amy Robb. Makes 2 quarts Ingredients 2 quarts loquats, seeded 1 quart tomatoes, canned/peeled 1 cup tomato paste 1 cup dijon mustard 1/2 cup brown mustard 3 cups apple cider vinegar 3 cups brown sugar 1 cup lite soy sauce 1 cup cane syrup 2 fresno chilis, stemmed 3 tablespoons Chinese five fpice 1 tbsp kosher salt Instructions Place all ingredients into a large pot. Turn stove on medium heat. Cook slow for 1 hour. Purée BBQ sauce with hand blender until smooth.

Slow cooking over medium heat results in golden brown and delicious crispy edges. Make sure to include the core when cutting cauliflower steaks. Photo by Cole LoCurto. The right size head of cauliflower is important. Look for a head that is medium-large to make a nice cross section cut. To make even slices, use a serrated knife. The core and stem of the cauliflower hold the steak together, in contrast to breaking it up into cauliflower florets. You can make two nice steaks out of one head if you cut the head right in half and then cut once more making steaks that are approximately 1-½ to 2 inches thick. My favorite part of the cauliflower steak is the G.B.A.D. (golden brown and delicious) edges you get from a nice slow roast. If you blanch the cauliflower before grilling, not only will all of your flavor and nutrients be lost in the water, you will never get nice crisp edges. Instead, slow roast the cauliflower steak or pre-bake in a 400 degree oven for about 12 minutes. I like to season before, during and after. Baste, baste, baste. I always have an oil-based liquid handy when grilling anything. It helps keep the cauliflower steak moist and is an amazing catalyst for infusing flavor. A simple extra virgin olive oil will do but I prefer things like chimichurri, garlic herb butter, vinaigrettes or sweet and spicy Asian sauces.

Loquats grow prolifically all over Northeast Florida, but many people don't know you can eat them. Quick: what local fruit is golden yellow-orange when ripe and is in season late winter-early spring? No, it’s not citrus. Here’s a hint: it’s in the Rosaceae family, and it's related to the apple, pear, peach and nectarine. (It also may be growing in your own backyard.) Okay, okay. Enough suspense. We’re talking about the luscious loquat, Eriobotrya japonica . Loquats are an underutilized, yet abundant, fruit that are very common to Northeast Florida landscapes. While some may eat a loquat fruit straight from the tree, most people don’t even consider using them as an ingredient in recipes, simply because they don't know it's an edible fruit. Included in this crowd was Chef Kenny Gilbert. Until the fruit literally fell at his feet, he didn’t realize he had edible gold growing in the backyard of his restaurant in Fernandina Beach. “I was stepping on this fruit and asked one of my cooks what it was,” recalled Chef Gilbert. “I’m glad we did not cut down the trees!” Once he discovered how delicious and versatile the loquat can be, Chef Gilbert and his staff started to create recipes that highlight the sweet-tart flavor of the fruit as well as complement the dishes on the menu. Since the fruit is small, removing the pits inside is a bit of a hassle (but required), and fortunately Chef Gilbert recommends leaving the skin on when cooking them. Whether you have your own trees, or ask your neighbors if you can glean some from their trees, check out the lovely loquat in late winter and early spring. You may be surprised by these edible treasures hiding in plain sight.

A traditional Filipino breakfast dish featuring longanisa (sweet pork sausage), fried eggs and garlic rice. Photo by Agnes Lopez. Serves 1 Ingredients 1 cup water 2-3 pieces longanisa 1 tablespoon vegetable oil 1 cup cooked white rice, chilled 1-2 tablespoons minced garlic 1/2 teaspoon salt 1 egg Instructions To cook longanisa : Heat frying pan over medium heat and add water. Place longanisa in pan and bring water to a boil. Continue to boil until water evaporates. Roll longanisa occasionally. When the water is gone fry longanisa in its own oil. Fry the longanisa for about 5 minutes while constantly rolling the longanisa to cook them evenly and slightly crispy on the outside. To cook garlic rice : Heat a frying pan over medium heat. Add oil and heat slightly. Add minced garlic and cook until it turns brown and crispy. Add rice to the pan and press it down into oil and garlic. Stir together and mix rice constantly to avoid scorching. Cook rice for 5-7 minutes or until the rice is hot and well blended. Season with salt and transfer onto plate with longanisa. Fry egg sunny side up until edges are crispy. Add to plate with rice and longanisa.

This slightly sweet bread has a delicate crumb and works well for sandwiches. Use leftover slices for French toast. Photography by Justin Snavely. Makes 1 loaf Ingredients 132 g (about 9 tablespoons) whole milk 9 g (about 3 teaspoons) instant dry yeast 4 large eggs 525 g (about 3-1⁄4 cups) bread flour 52 g (about 1⁄4 cup) sugar 10 g (about 2-1⁄4 teaspoons) kosher salt 262 g (about 11 tablespoons) softened butter Instructions In the bowl of a stand mixer, add milk and yeast. Stir to dissolve. Add eggs, then remaining ingredients, except for butter. With the dough hook, mix on medium speed for 8-10 minutes. Continue mixing and slowly add butter a little at a time, adding more only after the previous addition has been mixed in. This step will take some time, about 20-25 minutes. When finished mixing, form dough into a ball (it will be very soft), then place in a greased bowl and cover with plastic. Let rest at room temperature for 30 minutes-1 hour, until puffy. Place in refrigerator for a few hours or preferably, overnight. When ready to bake, shape the dough. For a pullman loaf, turn out dough on lightly floured surface and flatten in a rectangle. Evenly roll dough into a log and roll to fit the length of a 13 x 4-inch lidded pullman pan. Let proof in a warm spot until the dough has risen to 3⁄4 up the sides of the pan. For buns, turn out dough onto a lightly floured surface, divide dough into 12 pieces and form into balls. Place on baking sheet, cover and proof until roughly doubled in size. Preheat oven to 350° (325° for convection oven). For pullman loaf, place lid on pan and bake for 30-35 minutes. The internal temperature should be 190°-210°. Turn loaf out on wire rack to cool. For buns, bake for 15-20 minutes, covering with foil if browning to quickly, until cooked to an internal temperature of 190°-210°. Cool on wire rack before using.