January 24, 2006

FAQ's about Brown Sugar

Q: What is the difference between light brown and dark brown sugar?

A: Selection of one or the other is a matter of personal preference. Dark brown sugar has a stronger molasses flavor. Lighter types are used in baking, butterscotch and glazes for ham. Richer-flavored dark brown sugar is desirable for gingerbread, baked beans, plum pudding and other full-flavored foods.

Q: How can brown sugar be stored to prevent hardening?

A: Store brown sugar in a way that allows the product to retain its natural moisture--in its original plastic bag (closed tightly) or in a moisture-proof container.

If the sugar hardens, let it stand overnight in a sealed jar with a damp paper towel or apple slice. For a quick fix, heat the needed amount in a 250 degree oven for a few minutes, or microwave on low for 1-2 minutes per cup. Use immediately.

Q: Can brown sugar be substituted for granulated in recipes?

A: Yes, an equal substitution of brown sugar for granulated sugar can be done. It mostly depends on your personal taste. Using brown sugar will add a molasses flavor to whatever it is you're making.

Q: What is the shelf life of sugar?

A: The quality of sugar is maintained indefinitely when stored under normal conditions, tightly closed and in a dry place.

Q: How should I store my granulated and powdered sugar?

A: Moisture makes granulated sugar hard and lumpy. Once this happens, there is no way to adequately restore it. Always store granulated sugar in a covered container in a cool, dry area.

Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it tends to absorb strong odors – it can even absorb odors through the package.

Q: How do I soften Brown Sugar?

A: When brown sugar hardens, it loses its natural moisture. Here are some suggestions to restore the moisture and soften the sugar:

• If you need to use hard brown sugar immediately, remove it from the package and heat it in a 250-degree oven. Watch it carefully. As soon as it's soft, measure the amount you need right away because it will again harden as it cools. Please use caution. Oven heated sugar is very hot!
• To soften brown sugar in a microwave, place it in a microwave-safe container, cover loosely with a wet (but not dripping) white paper towel, set the microwave on high, and check the sugar every 30 seconds. Again, microwave-softened sugar hardens as it cools so microwave only the amount of sugar you need. And it's very hot. Please use caution.
• Time permitting, place the hardened brown sugar in a rustproof container with a dampened – not dripping wet – white paper towel or napkin placed over a small piece of plastic wrap or foil on top of the sugar. Cover tightly. Remove the paper towel after the sugar absorbs the moisture and softens (about two days) and tightly reseal the container.

CanPowdered Sugar andGranulated Sugar be used interchangeably?
In short, no. Powdered sugar has a finer crystal size and contains 3% cornstarch that keeps the sugar soft. Substitutions may result in unsatisfactory results.

Does sugar do anything other than sweeten baked goods?
In addition to providing sweetness, sugar adds flavor, bulk, and structure. In cakes without shortening, sugar helps delay egg coagulation and allows a cake to "set" properly. It also retains moisture in baked goods. And as it's heated above its melting point, it caramelizes and takes on an amber color with a wonderful aroma and flavor.

Sugar reacts chemically with proteins during baking and browns the food surface. Higher sugar content in baked goods results in a darker brown surface.

What does sugar do in breads?
Sugar acts as a tenderizer during mixing. It absorbs water and slows the development of gluten strands that can make the dough or batter rigid and tough. Use sugar to prevent gluten development and give your breads a tender crumb texture and good volume.

In addition, sugar provides an immediate and ready source of nourishment for the yeast growth. With sugar, leavening hastens and the dough rises at a faster and more consistent rate.

If you want less sugar in your bread, you can remove 1 or 2 tablespoons without changing most recipes. Conversely, you can usually add a tablespoon of sugar to most bread recipes (1 tablespoon to 3 cups of flour) with no problems.

And from an aesthetic point of view, sugar gives baked goods a wonderfully golden brown crust.

Posted by Robin Bagwell at 11:58 AM

January 23, 2006

Food Safety When the Power Goes Out

Q: Our power is still out from the storm. What about the food in the refrigerator and the freezer?

A: Wind storms and thunderstorms can cause extended power outages and that means your refrigerators and freezers aren't working! Sometimes your freezer inthe basement or garage accidentally gets unplugged. What foods can be saved and how do you tell? Here are some guidelines to go by.

Generally...

• 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°F.

NOT Okay...

The following foods are primary culprits in food poisoning and should be discarded if left over 2 hours above 40°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... After the Power Has Been Out

• 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...? After the Power Has Been Out

• 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... After the Power Has Been Out

• 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... After the Power Has Been Out

• 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... After the Power Has Been Out

• Do not refreeze.

FAQ... Foods That Don't Freeze Well

Q: What foods aren't recommended for freezing? I never know what is okay and what isn't.

Some foods don't produce quality products after they have been frozen. There is not a safety concern, only quality deterioration.

* Use Clear Jel (modified corn starch) to prevent separation.

Posted by Robin Bagwell at 4:34 PM

January 23, 2006

Q: What happened? I have bugs in my flour and other dried foods!... Pantry Pests

A: Flour, mixes, cereal, spices, and dried fruit are susceptible to infestation with beetles, weevils and moths even in the cleanest kitchen. They enter in products that were contaminated before you brought them home. While beetles such as the flour beetle, meal worm, and grain weevils make the product unappealing they are not harmful.

Sift them out of flour or mixes that are only slightly contaminated. If the product is riddled with the beetles discard it. Moths leave a grayish white silky mat on the food product.

To get rid of the infestation, remove all foods from the infected area and wash the area thoroughly. You may apply an approved pesticide for use in food areas in the racks and crevices that you cannot reach to clean.

Store foods in tightly closed containers to keep the food source away from any remaining beetles. Use glass, plastic and metal containers with tight fitting lids. Buy spices in bottles instead of metal containers with flip-top closures.

Other insects like cockroaches can carry dangerous microorganisms and diseases so discard products infested with these. Check with a pest control company for instructions on how to rid yourselves of these pests. There are some commercial products available, read and follow directions closely.

Posted by Robin Bagwell at 4:31 PM

January 23, 2006

FAQ's...Egg Safety

Q: Is there a freshness test to see if eggs are too old to use? Will they float or sink if they are fresh? Can you add salt to the water to get a more accurate test?

A: NO, there is no water test. There is a carefully conducted brine test used for hatching purposes but it doesn't check the freshness of eggs. The best way to keep track of the freshness of your eggs is to find the expiration date, pack date and or keep track of the date you purchased the eggs. Eggs are still fresh 4 &ndash 5 weeks beyond the pack date.

Facts About Eggs

• Fresh eggs have more air and water than old eggs do.
• Eggs are more likely to dry up in long term storage than "go bad" on you. All very old eggs will do is get a rattle sound.
• The sound you are hearing is all that is left of the egg, the minerals rattling around in the egg shell!

Q: When stored, at what point do eggs get contaminated with salmonella?

A: Salmonella won't grow in the refrigerator or the freezer. Once out of the refrigerator is when you need to be careful because bacteria grow rapidly at room temperature.

The Best Way to Store Eggs and Why

• Best advice to help you have the freshest eggs for the longest period of time is to put them in the coldest part of the refrigerator in the carton the eggs came in. It not only keeps them fresher but reminds you of the expiration date.

• If you throw out the carton in which your eggs were purchased you have nothing with the pack date or expiration date written on it. You will be more likely to combine eggs from different cartons and won't be able to distinguish which eggs are older.

• The worst thing you can do is take them out of the carton and store them in the door of the refrigerator. Out of the carton they will absorb odors and flavors from other foods in the refrigerator. The refrigerator door is the warmest part of the refrigerator, not a good place for eggs.

• They will also dry out faster outside of the carton.

Q: What does the expiration date on an egg carton mean?

A: It means different things to different packers. That is why it is good to try to locate the "pack date" on the carton. It is a universal number. It is a number between 1 to 365 representing the day of the year starting with January 1 as 001 and ending with December 31 as 365. It will be 013 for January 13, 1999, 044 for February 13, 1999 and so on. The best way to follow this would be to find a calendar that tells what day in the year each day is.

Q: Is the pack date on an egg carton the same as the expiration date?

A: No. The expiration date will say exp and a date. The "pack date" means what it says....the pack date. January 13 would be the numbers 013 somewhere on the carton representing the 13^th day of the year. The American Egg Board recommends refrigerator storage of up to 4-5 weeks beyond the pack date. In other words up to 28-35 days beyond the pack date is recommended. Throw the eggs out after February 10-17.

Q: Can I use my old recipe to make homemade meringue pie and still be safe with the eggs?

A: Yes, you can safely bake a meringue pie if you follow a few guidelines. Bake meringues at 350 degrees F at least 15 minutes. Old recipes call for 250 degrees, but alter up to 350 degrees F. To prevent the meringue from getting too dark, place on lower rack in oven.

Another option is to use purchased dried egg whites. This product is sometimes called "Meringue Powder." It is usually found in any store that sells cake decorating supplies. It has a very long shelf life (if stored in a cool, dry place) and works very well if you want to safely bake the meringue for a shorter time or at a lower temperature that is recommended above. As the purchased dried egg meringue or egg whites are pasteurized, the product is safe to use at a lower temperature baking or for a shorter time. Even so, the baked meringue pie is still a perishable food and should be stored in the refrigerator after baking.

Q: How should raw eggs be stored? How should hard boiled eggs be stored? How about raw egg whites? How about casseroles with eggs in them?

A: Eggs should be kept refrigerated all the time. They should be stored in the original carton. They do not need washing before using. Recommended storage time for eggs in the refrigerator is three weeks.

Boiled eggs will keep a week in the refrigerator. It is suggested they be left unshelled until ready to use. They seem to keep better and have better quality. Cooked egg dishes (like casseroles, deviled eggs) should be stored in the refrigerator and used within three days.

Raw egg whites will keep one week in the refrigerator and 12 months in the freezer. Egg yolks will keep 3 days in the refrigerator and 12 months in the freezer, but the yolks will thicken when frozen.

Posted by Donald E. Meyer at 4:27 PM

January 23, 2006

Q: How Can I Substitute Applesauce for Oil in Baking?

Answer: .....

Note: Applesauce is a substitute for oil, NOT Eggs. Below are instructions for cutting down the fat and cholesterol in recipes calling for eggs.

Here's what you can do...

... For each whole egg use 2 egg whites

... 2 whole eggs = 1 whole egg & 2 whites

... 2 whole eggs =commercial egg substitute.

... 2 whole eggs =homemade egg substitute

Homemade egg substitute...

Because this recipe contains raw eggs, do not use it in uncooked products such as eggnog and ice cream.

¼ cup nonfat dry milk powder

6 egg whites

1 tsp. Vegetable oil

1... Combine all ingredients (using a blender or electric mixer) until mixture is smooth.

2... Store in covered container in refrigerator for up to 2 days. Or freeze in ¼ cup portions; thaw overnight in the refrigerator.

Yield: 1 cup; ¼ cup is equivalent to 1 egg.

Large egg

Calories 79.0

Fat, grams5.6 3.5

Cholesterol, mgFat, grams 274.0

Homemade EggSubstitute (1/4 cup)

Calories 70.0

Fat, grams 3.5

Cholesterol, mg Fat, grams <1.0

Posted by Robin Bagwell at 2:43 PM

January 22, 2006

FAQ'S About Slow Cookers

Q: I left a roast in my slow cooker this morning and forgot to turn it on. It is now 6 hours later. Is it safe to turn on and cook now?

A: Absolutely not! Your raw meat has set at room temperature for 6 hours, way too long to insure safety from microbial growth that could cause food borne illness. There's nothing you can do but throw it out.

Q. What is the difference between a crock pot and slow cooker? One recipe may say to use a crock pot and another recipe may say to use the slow cooker. Are they interchangeable? Is one better for a certain type of meal than another?

A. Crock-Pot® is the brand name of a line of slow cookers manufactured and sold under the Rival® brand name, which, in turn, is owned by the Holmes Group of Milford, Mass. The term slow cooker is the generic product name for a stand-alone appliance with a heating element and ceramic casserole dish that cooks foods with slow, moist heat.

The world's recipe writers, working as they do with delicious ingredients that have multiple names, and classical techniques that have developed over hundreds of years, and precious pots and pans that were passed down from their favorite great aunts --- who are concerned mainly with taste and presentation and cookbook sales ---leave it to their corporate lawyers and editors to make sure they have written all their materials in terms of "slow cooker" or "crockpot" or "crock pot" or "crock-pot," to avoid legal battles.

Q. What should I look for when shopping for a slow cooker?

A. Look for a slow cooker with a heating element in the sidewall for even heating, both low and high temperature settings, and a removable crock for ease of cleaning. You can find them as small as 1 quart to 7 quarts.

Q. Other advice?

A. The secret to using a slow cooker, however, is to use it only for recipes that benefit from long, long, long cooking --- soups, baked beans, a casseroles etc. Most meats left all day in a slow cooker will be overdone by the time you get home.

Q. How Safe are Slow Cookers?

I'm taking my food to a potluck in my slow cooker. When I get there I can just plug it in right?

A. Not exactly. If you want to use the slow cooker to keep foods warm at a buffet or potluck, bring the food to a boil on the stove or in the microwave and then use the slow cooker to keep it piping hot.

Q. Can I heat up leftovers in my slow cooker?

A. Do not try to warm cooked food or reheat leftovers in the slow cooker as it cannot increase the food temperature fast enough to keep bacteria from multiplying.

Q. Can I just store my leftovers in the crock of the slow cooker?

A. Do not store leftovers in the crock. The depth of the crock and it's ability to retain heat will prevent quick even cooling of the leftovers. Store them in shallow containers and refrigerate within two hours after cooking.

Q. How much food should I put in my slow cooker?

A. Fill the slow cooker no more than two-thirds full for most efficient cooking and for food safety.

Q. I like to cook roasts in my slow cooker. Is that ok?

A. Meats used in slow cooker recipes should be cut into pieces and should be completely thawed before placing in the slow cooker. Using frozen meats or very large pieces of meat keeps foods from heating quickly enough to a high enough temperature and could again allow bacterial growth that produces illness.

Q. What heat setting should I use on my slow cooker?

A. Heating time is crucial when using a slow cooker. Because the slow cooker heats and cooks at a very low temperature, it is important to get food hot as quickly as possible. No matter what the recipe indicates, turn the slow cooker on high for the first hour of cooking time to prevent possible food borne illness from slow cooked foods. Keep the lid on and use only recipes that include a liquid.

Q: How do I tell if my slow cooker is a "safe" slow cooker?

A: To qualify as a safe slow cooker., the appliance must be a ble to cook slow enough for unattended cooking, yet fast enough to keep food above the danger zone. To determine if a slow cooker will heat to a safe temperature...

1. Fill cooker with 2 quarts of water.
2. Heat on low for 8 hours or desired cooking time.
3. Check the water temperature with an accurate thermometer (quickly because the temperature drops 10-15 degrees when the lid is removed.)
4. The temperature of the water should be 185 degrees F. Temperatures above this would indicate that a product cooked for 8 hours without stirring would be over-done. Temperatures below this may indicate the cooker does not heat food high enough or fast enough to avoid potential food safety problems.

Posted by Donald E. Meyer at 2:37 PM