Current Dairy Pricing

*Source: USDA Agricultural Marketing Service
ProductReport DateValue
ClassISep$16.56
Butter09/13/2016$2.03
NFDM01/24/2014$2.09
ClassIISep$15.21
SoybeanOilSep$33.52
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John Penland

Executive Chef/VP of New Product Development at Darifair Foods

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Baking

Baking is a way of cooking sweet or savory items in the dry heat of an oven. This is a very easy method of cooking, but having knowledge of the roles of different ingredients in the final dish is very important. (3 different types of ovens: Convention, Convection & Microwave)

Blanching

A two step process in which foods are plunged into boiling water and then put into a water bath to rapidly stop the cooking process. (commonly used for vegetables)

Barbecuing/ Grilling

Barbecue refers to the slow, indirect cooking of meats and vegetables over a wood, charcoal or gas flame. (seasonings and marinades are often used to enhance the flavor of the food)

Boiling/Poaching

Boiling is not just for water! Either “simmer” or “poach” delicate foods in a slow boil to avoid overcooking, cut fat, and enhance flavor. (commonly used for eggs, meat, poultry, seafood or fruit)

Braising

Braising is a way of cooking meat, fish, seafood or vegetables by first searing the item in hot fat (ex: butter), and then simmering it, covered, in liquid to finish. (liquid normally barely covers half of the item to be braised)

Pan Roasting

Pan Roasting is very popular for professional chefs, and consists of pan searing the food and then finishing the dish off in the oven by roasting it. (best for large cuts of meat and seafood)

Roasting

Roasting is the slow cooking of meat, poultry, fish or vegetables, uncovered, with dry, indirect heat. This can be accomplished in modern ovens, or even before a fire, or buried in embers or very hot sand.

Deep Frying

Deep frying may not be the healthiest cooking method, but it definitely delivers some of the tastiest foods. The high heat of oil seals in a food’s moisture and crisps the outside, creating an irresistible pairing of crunchy and juicy.

Sautéing

Sautéing generally consists of searing portion-sized cuts of meat or fish in hot oil on both sides until brown. It is a type of frying that requires high heat and a liquid fat or oil to cook with. (considered one of the easiest and quickest cooking methods)

Steaming

Steaming involves suspending food over simmering or boiling water and cooking it with the resulting steam. This method is valued for the fact that it preserves vitamins and minerals in the food that might otherwise be washed away by boiling. (considered a very healthy cooking method compared to sautéing or grilling)

Stewing

Stewing is a moist heat cooking process by which meat and vegetables are slowly simmered in a flavorful liquid. This is different than braising, as the meats are usually cut into chunks instead of left whole, and the amount of liquid will be much higher to cover the entire dish.

Stir Fry

Stir frying is a way of quick cooking foods with a small amount of oil over high heat. This cooking method preserves the flavor, freshness and nutrients of a dish’s ingredients. (since cooking occurs so quickly, have all ingredients prepared and close at hand before cooking)

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