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The Basics of Spices
Refrigerator and Freezer, Approximate Storage Times
Breads, pastries and cakes can be stored in the refrigerator or freezer, for up to one year, depending on the type.
Unbaked breads and rolls can be stored in the refrigerator for 2-3 weeks and in the freezer up to 1 month, longer time inactivates the yeast.
Cinnamon rolls that have been partially baked, baked quick breads unbaked fruit pies and unfrosted baked cakes can be frozen for up to 2 months.
Baked muffins, cookies, angel food cakes and fruit cakes can be stored in the freezer from 6 to 12 months and still have good flavor when they are thawed out.
Dairy products require different freezer times; Butter and margarine can be stored up to one year in the freezer, but only 3 months in the refrigerator.
It is not recommended that you freeze buttermilk, heavy or whipping cream, milks or commercial or homemade dips.
Cottage, cream cheese and ricotta cheese can be frozen up to a month but should be stored in the refrigerator for no more than 2 weeks. Natural, aged cheeses and pasteurized process cheeses can be frozen up to 8 months.
However, freezing changes the texture of soft cheeses and they become crumbly.
Eggs still in the shell should not be frozen, to freeze fresh yolks and whites for up to 12 months break shells and stir until well blended, adding a small amount of salt or sugar improves storage quality.
Most fresh fruits, except citrus fruits can be frozen up to a year, it is not recommended that you freeze avocados.
Opened canned fruit can only be frozen for 1-2 months.
The majority of fruits should not be kept in the refrigerator for more than 3 weeks.
Beef roasts and steaks can be frozen up to 12 months, veal or pork roasts and lam and veal chops should not be frozen longer than 9 months. Meats should not be kept in the refrigerator longer than 5 days.
See Also:
Lodge Manufacturing
Halloween Fun Foods
The History of the Fry Pan
The ancient Mesopotamians used copper frying pans; they were also available in Greek and Roman kitchens.
To the Greeks they were know as Teganon and the Romans called them patella, patella is used in its modern form in Spanish and is translated as paella and in Italian as padella.
Regardless of the name, they are all frying pans! Frying pans were originally deep like modern sauce pans, in North America they are also referred to as skillets.
In England and America fry pans with legs were commonly called spiders, and were used for open hearth cooking.
Little change was made in the fry pan for many years, they had broad shallow bodies and long handles to keep the cooks hand from being burned by the fire.
The first use of the word fry pan was in 1382 when it was used in the translation of the Vulgate Bible by John Wycliffe, other than that, the term fry pan is infrequently used prior to the 1950s.
Frying pans were typically made of cast iron, and even though cast iron is still in use, mostly for outdoor cooking, most pans today are made of aluminum or stainless steel.
Often frying pans are coated with Teflon for a non-stick surface; this does not apply to cast iron, which develops a non stick surface when it is seasoned.
The largest fry pan in the world was created by Mumford Sheet Metal Works in 1950 for the Delmarva Chicken Festival; they fried over one hundred tons of chicken in it before it was retired in 1998.
It measures 10 feet in diameter, which is 4 inches bigger than the previous 9.6 ft Washington fry pan built in 1941 for the Washington Clam Festival.
Considered a luxury because of the high cost of electricity at the time, frying pans were one of the first items to be electrified.
In 1898 Britain an element fitted below the pan, with the socket at the end of a wooden handle. They never gained popularity even when electricity became a normal part of everyday life. |
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Outdoor Grills
Barbecues have thrilled the American public for years, who doesnt love to taste of food cooked over an open grill?
Choosing a grill is an important part of this process, and there are as many types of grills as there are people cooking out of doors. There are small ones that fold up and can sit anywhere, costing only a few dollars.
There are the old standbys that were round with legs, and eventually they got used so much that the bottom burned out! Then there are the big fancy ones, costing hundreds of dollars, with propane, or charcoal.
Then there are the back yard barbecue enthusiasts who have one built of brick, block or fieldstone the choice is yours. There are grills with hoods, windshields, warming ovens and rotisseries.
These items bring all the advantages of cooking in your kitchen into your backyard. It is important that the grill you purchase meet all of your needs, choose it in the same way you would choose a stove for the kitchen!
Do you want a grill that you can take with you to a friends house; or just one to leave at home? If you are newlyweds just getting started, you may want a small grill just for two, possibly a hibachi, unless you have lots of barbecues or plan to start your family early.
In which case you may choose one of the larger models, for cooking a large amount of food at one time. Another consideration is propane or charcoal briquettes, some people dont like the taste of foods barbecued over propane (it looses that smoked taste).
However, you can buy chips to bring that taste out in your foods. Charcoal briquettes have a definite advantage when it comes to taste, and like I said earlier, who doesnt love the taste of food cooked over an open grill?
I once cooked on a grill so old the bottom was covered with a piece of metal and tin foil, dont try to convince the owner of that grill to buy a new one, his is “just getting broke in good”!
Choose wisely and enjoy your outdoor grill for many years to come!
Related Topics: Microwave Cooking,
Pastas, The History of the Fry Pan
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