Kitchen Hint of the Day!

November 12, 2013 at 8:42 AM | Posted in Kitchen Hints | Leave a comment
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The best way to thaw turkey is on a shallow baking sheet in the refrigerator, in its original packaging, allowing 24 hours for every 5 pounds of bird. But if it’s Thanksgiving morning and you’ve forgotten to stick the bird in the fridge, the fastest, safest method of thawing frozen poultry fast is to place it – still wrapped in plastic – in a bowl (or bucket) of cold water. Check the water regularly and change it as water warms up – you should never use hot water, as it will promote bacterial growth.

Kitchen Hint of the Day!

October 29, 2013 at 8:25 AM | Posted in Kitchen Hints | Leave a comment
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Plastic wrap loves to hug itself. Avoid this by keeping the box in the refrigerator. The cold keeps the wrap from sticking to itself.

Kitchen Hint of the Day!

October 8, 2013 at 10:48 AM | Posted in Kitchen Hints | Leave a comment
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Where you store butter will affect how long it lasts. It will keep for around six months in the freezer, but if you’re storing it in the fridge, it will start to lose its flavor after three weeks. Butter tends to absorb odors and flavors more rapidly than other foods, so make sure ti wrap it in a few layers of plastic wrap or foil before storing, especially in the freezer.

 

Kitchen Hint of the Day!

October 6, 2013 at 9:13 AM | Posted in Kitchen Hints | 1 Comment
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It’s better to store milk on inside shelf – not on the door – toward the back of the refrigerator. Why? All dairy products are very perishable. The optimal refrigeration is actually just over 32 degrees F, however, few refrigerators are ever set that low or hold that low a temperature. Most home refrigerators remain around 40 degrees, and the temperature rises every time the door is opened. Store cheese near the bottom of the refrigerator, where temperature fluctuations are minimal.

 

Kitchen Hint of the Day!

September 26, 2013 at 7:48 AM | Posted in Kitchen Hints | Leave a comment
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Grapes will stay fresh only for three to five days, even if refrigerated. They keep best in a plastic bag in the coldest part of the refrigerator, but they must be washed very well before eating. If you do wash them before storing, make sure to dry them thoroughly, as they’ll absorb water. Grapes can be eaten frozen (they’re especially tasty treats), and frozen grapes can be used in cooking; however, they become mushy when they’re thawed because of high water content. They’ll keep in the freezer for about 1 year. 

Kitchen Hint of the Day!

September 7, 2013 at 7:06 AM | Posted in Kitchen Hints | Leave a comment
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Spinach will keep in the refrigerator for 2-3 days, as long as it’s stored in a sealed plastic bag. To preserve its shelf life, don’t wash it or cut it before you are ready to prepare it. Want to freeze fresh spinach? Remove the stems, blanch the leaves in boiling water for two minutes, then run under cold water and dry before you freeze. Removing their stems will allow the leaves retain more of their moisture. Spinach will keep in the freezer for 10-12 months. 

Kitchen Hint of the Day!

August 26, 2013 at 8:00 AM | Posted in fruits, Kitchen Hints, vegetables | Leave a comment
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Refrigerating your produce can help it keep longer, but not all produce does well in the cooler temperatures. The majority of fruits and vegetables handle cold fairly well, but naturally enough, the exceptions are tropical fruits, whose cells are just not used to the cold. Bananas will suffer cell damage and release a skin-browning chemical, avocados don’t ripen when store below 45 degrees, and citrus fruit will develop brown-spotted skin. These fruits, as well as squash, tomatoes, cucumbers, bell peppers, melons, and pineapples, are best stored at 50 degrees – so keep them out of the fridge unless you’ve already cut them and need to keep them fresh. Most other vegetables, including lettuce, carrots, and cabbage, will do better in your refrigerator, as will fruits like apples, and pears. Garlic, onions, shallots, and potatoes should never be refrigerated because the cold will cause sprouting, loss of flavor, or conversion of their starch to sugar. Keep these foods out of the fridge (at a little cooler than room temperature,if possible) and in a dark cabinet. Humidity is also an important factor, so fruits and vegetables should always be stored in the refrigerator crisper bins, which will prevent them from drying out.

Kitchen Hint of the Day!

August 24, 2013 at 9:00 AM | Posted in Kitchen Hints | Leave a comment
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For eggs that last practically forever, separate then into whites and yolks, then freeze them separately in a lightly oiled ice-cube tray. When frozen pop them out and store in separate Hefty Bags in the freezer. These frozen eggs are perfect for baking. and will last longer since they’re separated.

 

Kitchen Hint of the Day!

August 23, 2013 at 8:05 AM | Posted in Kitchen Hints | Leave a comment
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To avoid the absorption of refrigerator odors, always store eggs in their original carton on an inside shelf of the refrigerator. Before you put away the carton, though, turn each egg upside down. Storing eggs with the tapered end down maximizes the distance between the yolk and the air pocket, which may contain bacteria. The yolk is more perishable than the white, even though it is more or less centered in the egg, the yolk can shift slightly and will move away from possible contamination.

Kitchen Hint of the Day!

August 19, 2013 at 7:16 AM | Posted in Kitchen Hints | Leave a comment
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Make dried herbs and spices last longer by putting half of the amount into a sealed, airtight container when you purchase them. Label the container and keep it in your freezer. When the spice on-hand loses its aroma, replace it with your stash in the freezer, and you’ll never have to be irritated about throwing away that unusable mustard seed or marjoram again.

 

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