October 30, 2007

Q: How can I find Extension in other states?

A: Go to http://www.csrees.usda.gov/Extension/. You will see a map of theUnited States.Click on the state you are looking for. From there you can even find a specific county's Extension web site!

Posted by Robin Bagwell at 4:25 PM

October 30, 2007

Q: Can I Leave My Leftovers from Lunch in the Car?

Don't Use Your Car as a Refrigerator. I checked by putting a thermometer in my car. I checked the temperature of the car at different points in the afternoon. These are the fun things nutrition professionals get to do because no one else will!

I happened to pick a day when it was 35 degrees on an overcast day. Perfect example. Even I was surprised at the temperatures inside the car.

• At noon it was 40 degrees in the car.
• At the end of an 8 minute ride, it was 55 degrees in the car.
• One hour later I got back in the car and it was 68 degrees inside! The sun must have taken a glimpse while I wasn't looking. Note: at that point it was only 37 degrees outside.
• At NO point during this day was the car colder than 40 degrees. So all afternoon on this particular day your food would have been breeding harmful bacteria! Refrigerators are always between 32 degrees and 40 degrees to keep our food safe.

Q: Can't I just cook it extra long on high heat when I reheat it? Won't that kill anything harmful?

A: No, do not do it. Don't even try to rationalize and by saying "I'll reheat it on high heat to kill the bacteria ( that I have allowed to grow the entire afternoon in my car)." What about the bacteria that might be heat resistant? They won't die.

Don't allow food to remain in an atmosphere above 40 degrees any length of time.

Foods, especially leftovers, should not remain outside the refrigerator for any length of time. It's like playing Russian Roulette. It may not happen this time but it might next time.

Posted by Robin Bagwell at 3:44 PM

October 30, 2007

Q: Is there a fun way to learn about food labeling?

Go to this site and find out ! http://www.cfsan.fda.gov/~dms/flquiz1.html

Posted by Robin Bagwell at 3:42 PM

October 30, 2007

Q: Can you give me a checklist on accepting foods at food pantries?

The following is a link toPurdue's Donated Food Checklist

http://www.cfs.purdue.edu/safefood/foodsafety/donatedchecklist.html

Also their Serious Can Defects Sheet at http://www.cfs.purdue.edu/safefood/1995/poster16.html has actual photos of dented cans which seems to be what the pantries want along with the checklist! I've seen these before!

Here is their general Home page with lots more information you might find helpful and informative

http://www.cfs.purdue.edu/safefood/sfhungry.html

I also found this...

On page 11 it mentions the Good Samaritan Laws that limit your liabilities

http://www.foodprotect.org/pdf/foodRecovery.pdf

Posted by Robin Bagwell at 3:42 PM

October 30, 2007

Q: I don't like FLAT Chocolate Chip Cookies. What can I do to have nice cookies!

A: The following is the NESTLE Company's response....

1. For best results, don't omit the nuts, but if you do, then add 1 to 2 T extra flour.
2. Soften butter at room temperature just until it yields to light pressure. If softening butter in the microwave oven, microwave one stick of cold butter on defrost (30% power) for 10 to 15 seconds. Check, let stand. If not soft enough, rotate butter and microwave 5 to 10 seconds longer. Butter should soften just until it yields to light pressure.
3. When using margarine, do not soften. Use directly from the refrigerator. Use a good grade of margarine; avoid tub and light margarines. Don't overbeat.
4. Use ungreased baking sheets.
5. Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.
6. Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
7. Add 1 to 2 T extra flour on humid or rainy days, if desired.
8. Allow cookies to cool for 2 minutes

Posted by Robin Bagwell at 3:41 PM

October 30, 2007

Q: How do I fix chocolate that has seized (hardened)?

A: The Neste Company's response was as follows....

Need to rescue your seized morsels, chunks or baking bars? The Nestlé Test Kitchens have developed procedures for CORRECTING SEIZED NESTLÉ TOLL HOUSE MORSELS, CHUNKS AND BAKING BARS. It provides the proper ratio of oil or shortening that may be added to your product to restore its texture.

To correct SEIZE morsels and baking bars, follow the instructions below.

PRODUCT	AMOUNT OF PRODUCT	VEGETABLE, CANOLA or CORN OIL	SHORTENING
Semi-Sweet Morsels and Mini Morsels	1 cup (6 oz.)	1 Tbsp.	1 Tbsp.
Semi-Sweet Chocolate Chunks	1 cup (6 oz.)	1 Tbsp.	1 Tbsp.
Milk Chocolate Morsels	1 cup (6 oz.)	1 Tbsp.	2 Tbsp.
Butterscotch Morsels	1 cup (6 oz.)	2 Tbsp.	2 Tbsp.
Premier White Morsels	1 cup (6 oz.)	1 Tbsp.	1 Tbsp.
Peanut Butter & Milk Chocolate Morsels	1 cup (6 oz.)	1 Tbsp.	Not recommended
Semi-Sweet and Unsweetened Baking Bars	4 bars (8 oz.)	2 Tbsp.	2 Tbsp.
Premier White Baking Bars	3 bars (6 oz.)	2 Tbsp.	2 Tbsp.

Note: For best results, we recommend the use of the above oils and vegetable shortening with all of our products. Butter, spreads, water or milk are not recommended.

Method:

• To SEIZED amounts of product add recommended measures of oil or vegetable shortening. Blend well.
• If needed, add up to 1 teaspoon more oil or shortening to achieve a smooth workable product.
• Use corrected chocolate as intended.

Posted by Robin Bagwell at 3:39 PM

October 30, 2007

Q: How do you melt chocolate chips in the Microwave?

A: It depends on what "kind" of chips they are. The Nestle Company gave the following recommendations...

1...Topic/Question: Melting NESTLE's TOLL HOUSE Butterscotch Morsels, Mint-Chocolate Morsels and Milk Chocolate Morsels in a Microwave

Answer: Microwave 1 c (6 oz) morsels in small, microwave-safe bowl on medium-high (70% power) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

2...Topic/Question: Melting NESTLE's TOLL HOUSE Semi-Sweet Chocolate Morsels,Chocolate Chunks and Semi-Sweet Chocolate Mini Morsels in a Microwave

Answer:Microwave 1 c (6 oz) morsels in a small microwave-safe bowl on high (100% power )for 1 minute; stir.- Microwave at additional 10- to 20-second intervals, stirring until smooth.- To melt 2 c morsels, microwave a few seconds longer.

3...Topic/Question: Melting NESTLE's TOLL HOUSE Premier White Morsels in a Microwave

Answer: Microwave 1 c (6 oz) morsels in small, microwave-safe bowl on medium-high (70% power) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Posted by Robin Bagwell at 3:38 PM

October 30, 2007

Q: My power was out. How do I tell what food is safe and what isn't?

Wind storms, thunderstorms and ice storms can cause extended power outages. What do you do with your food?

PRINTthis information and put it in a safe place for when your power goes out next time.

Generally...

As food in the refrigerator is safe as long as the power is out no more than a few hours. Be sure to keep the door closed to keep the cold air inside.

In the Refrigerator...

• Food will usually keep cold in the refrigerator 4-6 hours.
• If power goes out in winter and you have an insulated picnic cooler (48-54 quart size works well), put your refrigerated food in that with ice. That container is smaller and will keep cooler longer.

Ok for a Few Days in the Refrigerator...

• Barbecue sauce
• Bread, rolls, cakes, and muffins
• Butter
• Cheese (hard and processed)
• Fruits & vegetables (fresh)
• Fruit juice
• Jelly
• Margarine
• Peanut butter (opened jars)
• Pies (fruit)
• Relish
• Salad Dressing

For all the rest of foods... the most important rule to remember in keeping food safe is: discard refrigerated foods if kept over 2 hours at above 40 degrees F.

NOT Okay...

The following foods are primary culprits in food poisoning and should be discarded if left over 2 hours above 40 degrees F.

• Casseroles, stews or soups
• Doughs (refrigerator and cookie)
• Eggs (fresh, egg substitutes)
• Gravies
• Lunch meats
• Mayonnaise and Tartar sauce
• Meat, (raw or cooked), poultry & seafood
• Milk/ cream, yogurt, soft-cheese
• Pasta (cooked pasta, pasta salads)
• Pastries (cream-filled)
• Pies (custard, chiffon or cheese)
• Pizza, (meat-topped)

In the Freezer...

• Just because the power goes off doesn't mean all the food in your freezer will spoil. Food in a full, free-standing freezer will be safe for about 2 days; a half full freezer for about 1 day.
• Discard foods that have become fully thawed (or cook right away.)
• Except... hard cheeses, fruits & vegetables. These foods can safely be re-frozen.

If the Food Thaws...?

• Despite your best efforts, the food in your freezer may partially or completely thaw before power is restored.
• Foods may be safely refrozen if they still contain ice crystals. Partial thawing and re-freezing reduces the quality of foods, particularly fruits, vegetables and prepared foods.
• Unspoiled meat may be cooked and then refrozen.

Meat & Poultry...

• Should be discarded if the color or odor is poor or questionable or if the meat temperature has exceeded 40 degrees F for more than 2 hours.

Fish & Shellfish...

• Should NOT be refrozen if thawed completely since these foods are extremely perishable. But you may refreeze if ice crystals are present.

Frozen Dinner & Ice Cream...

• Do not refreeze.

Posted by Robin Bagwell at 3:36 PM

October 30, 2007

Q: How do you make Buttermilk at home?

1 c sweet milk
2 T white vinegar
1 tsp baking soda

Mix milk and vinegar together; add baking soda and mix again.

Posted by Robin Bagwell at 3:34 PM

October 30, 2007

Q: I have a turkey in my freezer from last Thanksgiving. Should I use it?

A: Many people have asked me this question! Don't expect the same fresh flavor and quality as you would have a year ago but it is ok to go ahead and bake the turkey. It's not a food safety hazard. Don't keep it any longer than a year.

Posted by Robin Bagwell at 3:31 PM