January 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 5:09 PM
January 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. |
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 4:58 PM
January 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....
- For best results, don't omit the nuts, but if you do, then add 1 to 2 T extra flour.
- 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.
- 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.
- Use ungreased baking sheets.
- Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.
- Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
- Add 1 to 2 T extra flour on humid or rainy days, if desired.
- Allow cookies to cool for 2 minutes
Posted by Robin Bagwell at 4:34 PM
January 29, 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.htmlPosted by Robin Bagwell at 3:32 PM
January 12, 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 6:50 PM
January 5, 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° 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° in the car.
- One hour later I got back in the car and it was 68° inside! The sun must have taken a glimpse while I wasn't looking. Note: at that point it was only 37° outside.
- At NO point during this day was the car colder than 40°. So all afternoon on this particular day your food would have been breeding harmful bacteria! Refrigerators are always between 32°and 40°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° 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 12:01 PM
