The refrigerator, one of the modern necessities of life. however who hasn’t gone into their kitchen, looked in the fridge, only to find the horror of spoiled food. In this article; I learned some minor; but helpful information concerning that kitchen mammoth.
Foods naturally deteriorate as they age. The science of food storage and preservation has evolved from our attempts to slow that deterioration. The prime concern with shelf life quality of foods is preventing spoilage microorganisms from growing. This is done through food preservation methods (drying, canning, etc.). Oxygen is the next factor. Oxygen catalyzes chemical reactions that lead to rancidity. Rancidity oxidation occurs in fresh, frozen, and dried foods. Removing oxygen in most cases will extend the quality shelf life of foods.
If the thought of building a pantry from scratch seems daunting, take comfort in the fact that most are not going to be starting at the very beginning. Lurking in the pantry in your home, probably lies many of the things on this list.
Living at the intersection of broke and busy can be a gastronomical challenge, but cooking on the cheap shouldn’t mean minute rice and beans or buttered pasta every night. Having a well-stocked pantry also allows you to whip up an easy meal in a hurry if you have no other ideas. The first step to eating well on the cheap is having a well-stocked kitchen. It’s important for anyone, no matter what your living situation, to have most of these staples on hand.
Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you’re staring at an empty container of a needed ingredient? Ugh. You don’t want to run out to the store right now. So what do you do?
Well, that’s when emergency kitchen substitutions come in handy. I’ve printed out the following list and keep a copy taped to the inside of my pantry door at all times.
Although these substitutions will work in a pinch, I don’t recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won’t be exactly the same as when you use the original ingredients called for in the recipe.
We live in a world of conveniences, we only have to drive up to a restaurant to get a full fledged meal.
But at home; the average cook has some choices to make. Is it worth the risks to store food longer to save some effort?
Many of these recipes will flavor the final outcome. Since you don’t want your sweets tasting like, say, broccoli or spinach, opt for avocado in icing and other sweets. Look for foods that complement each other nicely, such as potatoes with parsley, broccoli, or spinach.
Because you will need a larger amount of natural coloring than conventional dyes, the liquid coloring will affect the texture of the dish. Use less of other liquids until you have achieved the color that you want, at which point, you may wish to add more liquid if necessary.
To avoid the food coloring issue entirely, give the illusion of green foods by setting a green table—use green flowers, napkins, centerpieces, décor, and naturally green foods (like peas, kiwis, green grapes, lime slices, or lettuce.) Sprinkle green herbs over savory foods, or cook greenies right into them.
I know retailers label the cuts in the case, but those labels are tiny, and sometimes you need to grab and go. (you know, screaming toddler and all) Without a doubt, there’s something so delicious about a flavorful, juicy steak, kissed by fire and smoke on the outside, and perfectly pink in the middle.
Below you will find a quick and dirty breakdown of different cuts of steak, and recommended cooking styles.
Years ago, while Ry and I were dating and newlyweds, I worked in a supermarket back in the ‘Butcher Block.’ That means I sold the cuts of steak, roast, fresh fish, ground beef, and other seafood that are in those great big glass cases. Going into the job, I didn’t know a lot. But when I left, I had gained quite a bit of knowledge, and it has transferred into better meals for myself and my family.
Here’s a rundown of some basic roasts and some of their aliases, going from a steer’s front to back.