Baby wipes are good for much more than wiping your baby's bottom. Not only for baby's and kids either!
There are many disposable personal wipes of different types in stores. Some for babies, some marketed for wiping up kid messes, make up removers, skin cleansing, hygienic wipes, etc. So, why waste money on a different wipe for everything. I have found that, for most things, baby wipes are the way to go. They are gentle enough for a baby's skin, so why not kids and adults as well? They are large, thick and soft moist cloths and are much cheaper than most other wipes. They come in unscented and hypoallergenic for people who may have irritations. You can also find them made of organic materials. Here is a list of things they work good for and a price comparison to similar products.
Makeup Remover:
Almost every day, I apply makeup. I am one of those who feel "naked" without it. I have found that washing makeup off with soap can get messy and irritate my eyes. The next best thing? Facial cleansing cloths and eye makeup removers. However, these wipes are expensive at about 20 cents a wipe, are small and are very specific to being a facial wipe. I prefer baby wipes for makeup removal. They wipe away makeup easily and leave my skin feeling refreshed.
Personal Cleansing cloths:
Another product I see on the market are "personal" cleansing cloths. The ones you find usually near the toilet paper, basically an adult baby wipe. These too are fairly expensive, yet less expensive than makeup removal wipes at about 10 cents a wipe. They tend to dry out quick if you don't use them often, rendering them useless. Baby wipes, naturally would work well for this. Unlike most personal cleansing cloths however, they are not flushable.
Kid's Flushable wipes:
There are basically baby wipes targeted to kids so they can jack up the price as well.
Other uses:
Baby wipes work well for quick spills, face wipes, wet naps (think of eating chicken wings with no wet naps) and other uses.
Cost comparison:
This cost comparison is based on a quick search on Amanzon.com
Huggies/ Pampers baby wipes- $0.03 to $0.04 cents per wipe
Facial cleansing/ makeup removal wipes (Neutrogena, Ponds, Noxema) - $0.16 to $0.20 per wipe
Personal Cleansing wipes (Cottonelle, Charmin, Wet Ones)- $0.06 to $0.10 cents per wipe.
On average, you'd save 50% or more.
Thursday, January 12, 2012
Monday, January 9, 2012
Chicken and Sausage Gumbo
Originally from weightwatchers.com, this gumbo is more like a thick hearty soup. It is simple and healthy. Since discovering it about 8 years ago, I have made it many times and more than likely altered it in accordance with my personal preference as well as ingredients I can find. The original recipe called for a bag of frozen "gumbo style" vegetables, but to this day I can't seem to find such a thing, so I came up with an alternative. This soup is unlike the traditional gumbo as it is quick and easy, doesn't take a pretty penny to make or take all day to cook. There is also no rice, yet it is still a very hearty and filling meal.
Chicken and Sausage Gumbo
1/2 lb of chicken breast diced
1/2 lb of rope style sausage such as smoked sausage- chicken or turkey variety diced
1 cup of chicken broth
1 large can of crushed tomatoes
3 tablespoons flour
1 bag of frozen vegetables
*I use "Mexican style" that includes broccoli, cauliflower, corn and peppers
1 1/2 cups frozen cut okra
garlic- fresh about one clove, minced or 1/2 teaspoon garlic power
onion- fresh about 1/4 cup worth, diced or 1 teaspoon onion powder
pepper
salt
chili powder, cumin, red pepper flakes or hot sauce if you desire a spicy gumbo
Heat 1 tablespoon of olive oil in a large sauce pan or dutch oven over medium high heat. Add chicken breast and garlic and onion, saute until chicken turns white. Add sausage and continue cooking until both chicken and sausage are browned, reduce heat slightly if needed so meat doesn't burn. Sprinkle in salt, pepper and spice (if spicy is desired). Stir together and add frozen vegetables and chicken broth, scraping the bottom as you go. Once mixture starts to bubble, sprinkle in flour and mix. Let heat until the liquid starts to thicken. Add crushed tomatoes, stir and cook until heated throughout about 10 minutes.
Cost:
For this recipe, which makes a total of about 8 cups of soup, here is a breakdown of approximate cost.
Chicken breast- on sale for about $2/lb, so around $1
Sausage- on sale for about $2 for a 14 oz package, often there are coupons as well, so about $1
Chicken broth- store brand 80cents a can, use 1 cup, so about 50 cents
Crushed tomatoes- $1.25 on sale
Mexican Vegetables- $1.25
Okra- $1.50/ bag, you use about 1/3 of the bag, so 50 cents worth
Total- About $8.80 to buy the packages you need, about $5.50 for the soup.
This would cost about $.69 per cup.
Chicken and Sausage Gumbo
1/2 lb of chicken breast diced
1/2 lb of rope style sausage such as smoked sausage- chicken or turkey variety diced
1 cup of chicken broth
1 large can of crushed tomatoes
3 tablespoons flour
1 bag of frozen vegetables
*I use "Mexican style" that includes broccoli, cauliflower, corn and peppers
1 1/2 cups frozen cut okra
garlic- fresh about one clove, minced or 1/2 teaspoon garlic power
onion- fresh about 1/4 cup worth, diced or 1 teaspoon onion powder
pepper
salt
chili powder, cumin, red pepper flakes or hot sauce if you desire a spicy gumbo
Heat 1 tablespoon of olive oil in a large sauce pan or dutch oven over medium high heat. Add chicken breast and garlic and onion, saute until chicken turns white. Add sausage and continue cooking until both chicken and sausage are browned, reduce heat slightly if needed so meat doesn't burn. Sprinkle in salt, pepper and spice (if spicy is desired). Stir together and add frozen vegetables and chicken broth, scraping the bottom as you go. Once mixture starts to bubble, sprinkle in flour and mix. Let heat until the liquid starts to thicken. Add crushed tomatoes, stir and cook until heated throughout about 10 minutes.
Cost:
For this recipe, which makes a total of about 8 cups of soup, here is a breakdown of approximate cost.
Chicken breast- on sale for about $2/lb, so around $1
Sausage- on sale for about $2 for a 14 oz package, often there are coupons as well, so about $1
Chicken broth- store brand 80cents a can, use 1 cup, so about 50 cents
Crushed tomatoes- $1.25 on sale
Mexican Vegetables- $1.25
Okra- $1.50/ bag, you use about 1/3 of the bag, so 50 cents worth
Total- About $8.80 to buy the packages you need, about $5.50 for the soup.
This would cost about $.69 per cup.
Sunday, January 8, 2012
The Soap Saga- Turning bar soap into liquid soap
For those who know me, know I am a bit of a hygiene-a-phobic. So, naturally I have soap at every sink and back up soap, so I am never without. I also am a bit of a soap prude. I CAN NOT stand bar soap! It sits there on the sink, collecting hair, dust, pooling in its own goop, many hands touch it, then you wash with it? I know people have used it for years, but I just can't seem to bring myself to accept bar soap. But still, I do have a few random bars that seem to float around in my supply. Some were gifts as others I was "paid" to take from the store (as with the Olay bar soaps I will mention later, I had a $4 coupon off of a 2 pack bar that was about $3). Anyhow, I have been thinking of ways to make things I use every day to cut costs. Then I thought- bar soap... I won't use it, sure I can give it away, but if i can make use of it then I will. So, I searched yahoo (I don't usually Google) and found a few and went with one. Here is my saga. It is indeed pretty lengthy and it was somewhat of a battle, a battle I refused to lose against soap! Some good and some bad results.
*** For best results, use a soap that is a "dry/hard soap". Steer clear of soaps that are called "moisturizing" or "beauty bar". The soap that works best is one that if you squeeze the corner of the bar between 2 fingers, it wont mush down. When grated, it looks like small flakes or grated Parmesan cheese (the powdery cheese that comes with a plastic shaker top usually). ***
First, I will tell you I read through most all the comments before tackling this project here: http://www.savvyhousekeeping.com/how-to-turn-a-bar-of-soap-into-liquid-hand-soap/comment-page-5/#comment-150221 I also commented in that blog with the basics, but here is my more in depth tutorial/results.
*To make liquid soap, you need just a few things:
Measuring cups (1 cup size is the one I found most useful)
Bars of soap (the type matters BIG TIME, read for more info)
Water
Large pot (you will need it to hold 10+ cups)
Glycerin
Bottles (to put soap in)
Funnel
Here is what (in a nutshell) the previously mentioned blog said to do-
*Mix 1 cup of grated soap (they used Yardley brand) with 10 cups of water and one tablespoon of glycerin. Heat in large pan over low/med heat until soap flakes are melted. Let cool and our into bottle. Just like that. Well, its not QUITE that easy from my experience.
So, being determined and reading a zillion comments and questions, I took all the information and decided to try myself.
I had what I needed except for glycerin. It can be found in either the health care section of most stores. I have heard near either vitamins or first aid. It can also be found at craft stores. I ended up getting a bottle for about $3 at JoAnn fabrics with the cake decorating supplies. Basically it is an edible liquid that is derived from plants. It helps add softness and elasticity to things. If you can't find or don't have glycerin, it isn't an absolute must.
****Now, for the instructions and results of each type****
Neutrogena transparent facial bar: this is a glycerin based facial bar.
+What I did:
Grated the whole bar of soap, about 1 1/2 cups, added it to 8 cups of water to the pan, heated on medium until melted.
+How it turned out:
The soap was very watery even after letting it sit and even after refrigerating. I will use this soap in the shower, so the runny-ness isn't of huge concern.
+Overall:
Not a good/ Ideal soap.
+What I would do differently:
If I were to make a glycerin based liquid, I would add only 2-3 cups of water to the bar.
Olay Luscious Embrace Moisturizing Body Bar: this is a hybrid regular soap and moisturizing soap.
+ What I did:
Grated one bar about 1 1/2 cups of soap, added it to 10 cups of water and 1 TBS of glycerin and heated on medium until melted. I then put it in the refrigerator to cool and help speed up the process of turning into a "gel".
+How it turned out:
Soap stayed runny- looking like milk. I added another full grated bar, still did not improve.
+Overall:
Not a good/ Ideal soap. However, I did use it in addition to other soaps, keep reading for more info.
+What I would do differently:
Not use a "moisturizing bar" again.
Generic soap that came from a bath gift set: This was a hard soap that grated up like the aforementioned Parmesan cheese.
+What I did
Grated the bar of soap, it ended up being just under 1 cup. I added it to the pan with 5 cups of water and 1 teaspoon of glycerin. I heated it until melted then transferred to refrigerator. Within about 20 minutes, I had a thick gel. I used a hand mixer and mixed it up, then added 2 cups of water and re-heated. I repeated this process until I had about 10 cups of soap total.
+How it turned out:
The consistency is somewhat snot-like. I tried it out as soap on my hands. It doesn't suds much, but seems to work well, just very drying. I ended up adding about 1/3 cup of extra virgin olive oil to the whole batch, which improved the drying.
+What I would do differently:
As I don't know anything about this soap I used, it is hard to say for sure.
At this point, I gave in and bought a bar of Yardley soap and a 3 pack of Jergens brand soap at the Dollar Tree for $1 a piece.
Yardley Oatmeal and almond soap: This was the one that was used in the previous blog, so I decided to use it.
+What I did:
I grated 1/2 of the bar and added it to 4 cups of the Olay soap-water that didn't set properly. I heated as with the others, I didn't add any glycerin. After soap was melted, I put it in a cold water bath in the sink, it started to thicken. I grated and added the remaining of the bar and added a couple more cups of the Olay soap water. .I mixed with hand held mixer and it became a very nice thick, frothy "goop". I continued to add a little water at a time, all together about 6 cups.
+How it turned out:
I could have added more water and had it be a more runny soap, but the consistency was that of a nice whipped frosting, thick and creamy, not snotty like the prior soap. It smells great and I decided to keep it thick and use it as a body wash as it had the added moisturizers. This combination also doesn't seem to produce suds.
+Overall:
Wonderful as a body wash! Would probably not be ideal as a regular hand soap.
+What I would do differently:
I think this combination is great for body wash. In the future, I think I will use these same soaps again, using 1/2 bar of Olay and 1 bar of Yardley and kind of playing with the mixture to find a good consistent formula.
No photos of this one, as I was in a rush.
Hand made natural oil based soap: 2 types and 2 results
I had one bar of olive oil based soap, and another with a few different oils. Both are very similar to the glycerin soap as far as melting and consistency. I processed them both differently and got totally different results. The olive oil soap was not originally a soap that produced suds, while the other produced some.
+What I did:
The olive oil soap I grated (a little over one cup) and added about 5 cups of water and melted, stirring frequently.
The other oil soap I grated (about 1 1/2 cups) and added just 2 cups of water and melted. This soap didn't seem to want to fully melt. I took it off the heat and looked something like honey with lumps. I used my hand mixer with an egg whisk attachment and mixed.
+How it turned out:
The olive oil soap was more or less useless as it didn't seem to thicken at all.
The other oil soap turned out alright. While mixing, the lumps dissipated and the mixture became opaque and frothy. It wasn't a thick consistency, but more like most store bought liquid soaps.
+Overall:
Soaps of this nature (oil based and probably glycerin) can be turned into liquid, but do not make as much and used very little added liquid. Making the soap this way seems to work pretty good.
+What I would do differently:
I would use only 1 bar of soap and 2 cups of water, adding more as needed for this type of soap.
***MUST read tips and suggestions***
+Do not turn your heat up past medium. It is tempting to get it to melt quicker, but soap that is especially sudsy will start to bubble up and keep foaming. If it happens, remove from heat.
+Stir occasionally while soap it on the stove, make sure all chunks are melted.
+As soap sets, some will be thick and gel like, while other parts will be liquid. Mix first with a spoon, this solves most of the problem, if still not consistent, use hand mixer.
+Avoid over mixing (hand mixer) soaps that are extra foamy, it will create too much foam and you won't be very productive on getting lumps out.
+Wait for any mixture to fully cool before putting into bottles, as the consistency changes as it sets.
+Grate or chop soap first, it will melt faster and easier
+Some soap doesn't need added glycerin. You can try without first, add if soap isn't smooth enough. You could also use olive oil.
+Start with less water at first and add more as needed to create desired consistency.
+Make sure to have enough containers on hand for your soaps and label them. Some look good enough to eat!
*** For best results, use a soap that is a "dry/hard soap". Steer clear of soaps that are called "moisturizing" or "beauty bar". The soap that works best is one that if you squeeze the corner of the bar between 2 fingers, it wont mush down. When grated, it looks like small flakes or grated Parmesan cheese (the powdery cheese that comes with a plastic shaker top usually). ***
First, I will tell you I read through most all the comments before tackling this project here: http://www.savvyhousekeeping.com/how-to-turn-a-bar-of-soap-into-liquid-hand-soap/comment-page-5/#comment-150221 I also commented in that blog with the basics, but here is my more in depth tutorial/results.
*To make liquid soap, you need just a few things:
Measuring cups (1 cup size is the one I found most useful)
Bars of soap (the type matters BIG TIME, read for more info)
Water
Large pot (you will need it to hold 10+ cups)
Glycerin
Bottles (to put soap in)
Funnel
Here is what (in a nutshell) the previously mentioned blog said to do-
*Mix 1 cup of grated soap (they used Yardley brand) with 10 cups of water and one tablespoon of glycerin. Heat in large pan over low/med heat until soap flakes are melted. Let cool and our into bottle. Just like that. Well, its not QUITE that easy from my experience.
So, being determined and reading a zillion comments and questions, I took all the information and decided to try myself.
I had what I needed except for glycerin. It can be found in either the health care section of most stores. I have heard near either vitamins or first aid. It can also be found at craft stores. I ended up getting a bottle for about $3 at JoAnn fabrics with the cake decorating supplies. Basically it is an edible liquid that is derived from plants. It helps add softness and elasticity to things. If you can't find or don't have glycerin, it isn't an absolute must.
****Now, for the instructions and results of each type****
Neutrogena transparent facial bar: this is a glycerin based facial bar.
+What I did:
Grated the whole bar of soap, about 1 1/2 cups, added it to 8 cups of water to the pan, heated on medium until melted.
+How it turned out:
The soap was very watery even after letting it sit and even after refrigerating. I will use this soap in the shower, so the runny-ness isn't of huge concern.
+Overall:
Not a good/ Ideal soap.
+What I would do differently:
If I were to make a glycerin based liquid, I would add only 2-3 cups of water to the bar.
Olay Luscious Embrace Moisturizing Body Bar: this is a hybrid regular soap and moisturizing soap.
+ What I did:
Grated one bar about 1 1/2 cups of soap, added it to 10 cups of water and 1 TBS of glycerin and heated on medium until melted. I then put it in the refrigerator to cool and help speed up the process of turning into a "gel".
+How it turned out:
Soap stayed runny- looking like milk. I added another full grated bar, still did not improve.
+Overall:
Not a good/ Ideal soap. However, I did use it in addition to other soaps, keep reading for more info.
+What I would do differently:
Not use a "moisturizing bar" again.
Generic soap that came from a bath gift set: This was a hard soap that grated up like the aforementioned Parmesan cheese.
+What I did
Grated the bar of soap, it ended up being just under 1 cup. I added it to the pan with 5 cups of water and 1 teaspoon of glycerin. I heated it until melted then transferred to refrigerator. Within about 20 minutes, I had a thick gel. I used a hand mixer and mixed it up, then added 2 cups of water and re-heated. I repeated this process until I had about 10 cups of soap total.
+How it turned out:
The consistency is somewhat snot-like. I tried it out as soap on my hands. It doesn't suds much, but seems to work well, just very drying. I ended up adding about 1/3 cup of extra virgin olive oil to the whole batch, which improved the drying.
+What I would do differently:
As I don't know anything about this soap I used, it is hard to say for sure.
At this point, I gave in and bought a bar of Yardley soap and a 3 pack of Jergens brand soap at the Dollar Tree for $1 a piece.
Yardley Oatmeal and almond soap: This was the one that was used in the previous blog, so I decided to use it.
+What I did:
I grated 1/2 of the bar and added it to 4 cups of the Olay soap-water that didn't set properly. I heated as with the others, I didn't add any glycerin. After soap was melted, I put it in a cold water bath in the sink, it started to thicken. I grated and added the remaining of the bar and added a couple more cups of the Olay soap water. .I mixed with hand held mixer and it became a very nice thick, frothy "goop". I continued to add a little water at a time, all together about 6 cups.
+How it turned out:
I could have added more water and had it be a more runny soap, but the consistency was that of a nice whipped frosting, thick and creamy, not snotty like the prior soap. It smells great and I decided to keep it thick and use it as a body wash as it had the added moisturizers. This combination also doesn't seem to produce suds.
+Overall:
Wonderful as a body wash! Would probably not be ideal as a regular hand soap.
+What I would do differently:
I think this combination is great for body wash. In the future, I think I will use these same soaps again, using 1/2 bar of Olay and 1 bar of Yardley and kind of playing with the mixture to find a good consistent formula.
No photos of this one, as I was in a rush.
Hand made natural oil based soap: 2 types and 2 results
I had one bar of olive oil based soap, and another with a few different oils. Both are very similar to the glycerin soap as far as melting and consistency. I processed them both differently and got totally different results. The olive oil soap was not originally a soap that produced suds, while the other produced some.
+What I did:
The olive oil soap I grated (a little over one cup) and added about 5 cups of water and melted, stirring frequently.
The other oil soap I grated (about 1 1/2 cups) and added just 2 cups of water and melted. This soap didn't seem to want to fully melt. I took it off the heat and looked something like honey with lumps. I used my hand mixer with an egg whisk attachment and mixed.
+How it turned out:
The olive oil soap was more or less useless as it didn't seem to thicken at all.
The other oil soap turned out alright. While mixing, the lumps dissipated and the mixture became opaque and frothy. It wasn't a thick consistency, but more like most store bought liquid soaps.
+Overall:
Soaps of this nature (oil based and probably glycerin) can be turned into liquid, but do not make as much and used very little added liquid. Making the soap this way seems to work pretty good.
+What I would do differently:
I would use only 1 bar of soap and 2 cups of water, adding more as needed for this type of soap.
***MUST read tips and suggestions***
+Do not turn your heat up past medium. It is tempting to get it to melt quicker, but soap that is especially sudsy will start to bubble up and keep foaming. If it happens, remove from heat.
+Stir occasionally while soap it on the stove, make sure all chunks are melted.
+As soap sets, some will be thick and gel like, while other parts will be liquid. Mix first with a spoon, this solves most of the problem, if still not consistent, use hand mixer.
+Avoid over mixing (hand mixer) soaps that are extra foamy, it will create too much foam and you won't be very productive on getting lumps out.
+Wait for any mixture to fully cool before putting into bottles, as the consistency changes as it sets.
+Grate or chop soap first, it will melt faster and easier
+Some soap doesn't need added glycerin. You can try without first, add if soap isn't smooth enough. You could also use olive oil.
+Start with less water at first and add more as needed to create desired consistency.
+Make sure to have enough containers on hand for your soaps and label them. Some look good enough to eat!
Saturday, January 7, 2012
Food buying, storage and handling- part three
Part Three- thawing foods
Proper thawing/defrosting of foods is very important to ensure food's flavor and quality. Also, more importantly, to ensure food safety and reducing the chance of bacteria growth and illness. Proper packaging of foods helps ensure they retain their best flavor and quality. Watch for ice crystals or freezer burn on your frozen items. While it is still safe to eat, the flavor may be off. Proper thawing of raw meats and seafood items are particularly important. This guide will tell you the basic types of thawing for meats, soups/sauces and baked goods, as well as what items that do not freeze well or change flavor/texture once they have been frozen.
*Three basic ways to thaw your frozen foods
+In the refrigerator
+In the microwave
+Under running cold water or in a bath of cool water that is replaced every 30 min for no more than 2 hrs
*Thawing meat
+ USDA recommends thawing meat (all types and sizes) in a refrigerator that maintains a temperature of 40 degrees F or lower.
+ For small cuts of meat, such as a pork chop, hamburger patty or steak, thawing with the "cold water" method is another accepted way. Be sure to replace cool water every half hour and do not exceed 2 hours.
+NEVER defrost at room temperature, in hot water or in a cool water bath that is NOT replaces every half hour.
+ Defrosting in the microwave is an easy and efficient way to defrost small amounts as well, however, because the low power of the defrost starts the cooking process and heats the outer parts of the meat to above 40 degrees, meat defrosted in the microwave should be cooked immediately after defrosting.
+ It is also acceptable to cook small cuts of meat from a frozen state, being sure that the internal temperature reaches that which is recommended for each type of meat.
+Keep meat wrapped and on a plate or other contained which can capture any liquid that may leak during thawing.
+For large items such as whole birds or roasts, thawing in the refrigerator is the way to go.
+Turkey, Chicken and other birds(whole): 24 hours per every 4 lbs. Can be kept in refrigerator for up to 2 days once thawed before cooking.
+ Once thawed, make sure to cook to recommended internal temperature for the type of meat you are cooking. Take note that sometimes items may not be fully thawed inside, so they may take longer to cook than normal. It is advised to use a meat thermometer and when checking the internal temperature, make sure to insert the thermometer into the thickest part of the meat in the middle, such as the center of a chicken breast or center of a roast.
~Internal temperatures should reach(degrees F):
Chicken and Turkey- 165
Ground Beef (hamburger)- 160
Pork and Beef- 145
Ham- 140
*Thawing soups and sauces
Soups and sauces are easily thawed and re cooked. They can be heated at full power in the microwave or over a low/medium heat on the stove top.
+ Place container of soup/sauce (if frozen in a microwavable container) with lid loosened in microwave and heat on half or full power. Taking out and stirring every minute or two until heated through.
+If heating on stove top, remove soup/sauce to sauce pan. Run container under water to loosen if needed to remove help remove from container.
+ Heat on stove top over a low/medium heat, stirring occasionally until heated through.
*Thawing baked goods
Cookies and cakes are easily frozen and thaw fast. For best results, freeze cakes in slices or cup cakes for quick grab-and-go snacks. Whole cakes also freeze well but can take longer to thaw. Frosted items can also be frozen and usually thaw well, but depending on the type of frosting, the frosting may taste different when thawed.
+ Thaw baked goods at room temperature on a counter top. Most items thaw in an hour or two.
+For cookies and cupcakes/muffins, defrosting in the microwave is a quick alternative. Heat in increments of 10 seconds until thawed. Add more time if you would like it warmed. Be careful not to over heat, as they may become hard. This method does not work well for frosted items.
+Thaw items that have dairy in them in the refrigerator.
*Thawing information of other items
+Thawing vegetables isn't recommended. Vegetables can go from freezer to cooking, with no middle step. Thawing vegetables will often effect the taste and texture.
+Cheese, milk and yogurt can be frozen, however they also may change texture. It depends on the type of product you have. Some factors that contribute are fat content, moisture content and other additives. It is suggested to freeze and thaw a small amount of the item to determine if it is suitable. Generally cheese and milk will be fine to use in sauces or added as ingredients into other dishes, but not as desirable when used alone after being frozen.
+Casseroles and meatloaves can be thawed and heated again. Depending on what is in the dish, it may change the flavor or texture. Thaw and reheat in the microwave at 50% power for 2-3 minutes for every 6 ounces of food. Can also be thawed in the microwave in 1-2 days.
*Freezing and thawing NO-NOs
+Don't freeze mayo or items with mayo
+Hard cooked eggs turn rubbery, tomatoes get mushy, potatoes discolor and can change texture. Not recommended for freezing
+Don't thaw meat at room temp
+Freezing, thawing then freezing again is okay, however, make sure it never reaches a temp above 40 degrees while thawed. Also, refreezing can diminish the flavor and quality of foods.
More information and details on thawing foods, visit:
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
and
http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=31571&sc=4350
Proper thawing/defrosting of foods is very important to ensure food's flavor and quality. Also, more importantly, to ensure food safety and reducing the chance of bacteria growth and illness. Proper packaging of foods helps ensure they retain their best flavor and quality. Watch for ice crystals or freezer burn on your frozen items. While it is still safe to eat, the flavor may be off. Proper thawing of raw meats and seafood items are particularly important. This guide will tell you the basic types of thawing for meats, soups/sauces and baked goods, as well as what items that do not freeze well or change flavor/texture once they have been frozen.
*Three basic ways to thaw your frozen foods
+In the refrigerator
+In the microwave
+Under running cold water or in a bath of cool water that is replaced every 30 min for no more than 2 hrs
*Thawing meat
+ USDA recommends thawing meat (all types and sizes) in a refrigerator that maintains a temperature of 40 degrees F or lower.
+ For small cuts of meat, such as a pork chop, hamburger patty or steak, thawing with the "cold water" method is another accepted way. Be sure to replace cool water every half hour and do not exceed 2 hours.
+NEVER defrost at room temperature, in hot water or in a cool water bath that is NOT replaces every half hour.
+ Defrosting in the microwave is an easy and efficient way to defrost small amounts as well, however, because the low power of the defrost starts the cooking process and heats the outer parts of the meat to above 40 degrees, meat defrosted in the microwave should be cooked immediately after defrosting.
+ It is also acceptable to cook small cuts of meat from a frozen state, being sure that the internal temperature reaches that which is recommended for each type of meat.
+Keep meat wrapped and on a plate or other contained which can capture any liquid that may leak during thawing.
+For large items such as whole birds or roasts, thawing in the refrigerator is the way to go.
+Turkey, Chicken and other birds(whole): 24 hours per every 4 lbs. Can be kept in refrigerator for up to 2 days once thawed before cooking.
+ Once thawed, make sure to cook to recommended internal temperature for the type of meat you are cooking. Take note that sometimes items may not be fully thawed inside, so they may take longer to cook than normal. It is advised to use a meat thermometer and when checking the internal temperature, make sure to insert the thermometer into the thickest part of the meat in the middle, such as the center of a chicken breast or center of a roast.
~Internal temperatures should reach(degrees F):
Chicken and Turkey- 165
Ground Beef (hamburger)- 160
Pork and Beef- 145
Ham- 140
*Thawing soups and sauces
Soups and sauces are easily thawed and re cooked. They can be heated at full power in the microwave or over a low/medium heat on the stove top.
+ Place container of soup/sauce (if frozen in a microwavable container) with lid loosened in microwave and heat on half or full power. Taking out and stirring every minute or two until heated through.
+If heating on stove top, remove soup/sauce to sauce pan. Run container under water to loosen if needed to remove help remove from container.
+ Heat on stove top over a low/medium heat, stirring occasionally until heated through.
*Thawing baked goods
Cookies and cakes are easily frozen and thaw fast. For best results, freeze cakes in slices or cup cakes for quick grab-and-go snacks. Whole cakes also freeze well but can take longer to thaw. Frosted items can also be frozen and usually thaw well, but depending on the type of frosting, the frosting may taste different when thawed.
+ Thaw baked goods at room temperature on a counter top. Most items thaw in an hour or two.
+For cookies and cupcakes/muffins, defrosting in the microwave is a quick alternative. Heat in increments of 10 seconds until thawed. Add more time if you would like it warmed. Be careful not to over heat, as they may become hard. This method does not work well for frosted items.
+Thaw items that have dairy in them in the refrigerator.
*Thawing information of other items
+Thawing vegetables isn't recommended. Vegetables can go from freezer to cooking, with no middle step. Thawing vegetables will often effect the taste and texture.
+Cheese, milk and yogurt can be frozen, however they also may change texture. It depends on the type of product you have. Some factors that contribute are fat content, moisture content and other additives. It is suggested to freeze and thaw a small amount of the item to determine if it is suitable. Generally cheese and milk will be fine to use in sauces or added as ingredients into other dishes, but not as desirable when used alone after being frozen.
+Casseroles and meatloaves can be thawed and heated again. Depending on what is in the dish, it may change the flavor or texture. Thaw and reheat in the microwave at 50% power for 2-3 minutes for every 6 ounces of food. Can also be thawed in the microwave in 1-2 days.
*Freezing and thawing NO-NOs
+Don't freeze mayo or items with mayo
+Hard cooked eggs turn rubbery, tomatoes get mushy, potatoes discolor and can change texture. Not recommended for freezing
+Don't thaw meat at room temp
+Freezing, thawing then freezing again is okay, however, make sure it never reaches a temp above 40 degrees while thawed. Also, refreezing can diminish the flavor and quality of foods.
More information and details on thawing foods, visit:
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
and
http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=31571&sc=4350
Friday, January 6, 2012
Food buying, storage and handling- part two
Part two- proper storing of foods
Knowing how and where to store your different food items is key to maximizing your food and your grocery dollar. This part will cover basic food storage including what type of packaging to store your food in, where to store your food for best longevity and how to keep track of what you have so you are less likely to waste your food. Buying fresh items during sales and in the peak growing season (produce) is a great way to save money. Also, growing your own food can bring in a lot of fresh produce which can be used fresh, canned or frozen. Most foods can be frozen, which helps to keep your grocery bill lower by using items you have frozen throughout the year.
*Freezing foods
+What kind of packaging and how to package it.
~Meats should be wrapped in smaller portions for easier defrosting and use. Unless you are freezing a whole bird, a large roast, etc. It is ideal to package meats such as hamburger or pork chops in small portions. Freezer paper, freezer grade zip top plastic bags and heavy foil are recommended for freezing meats. Be sure to squeeze out as much air as possible before sealing bags. Double wrapping helps prevent freezer burn and wasted, poor tasting meat. Wrap in foil or other wrap and then place in zip top bag. Most meats will freeze for 2-6 months depending on the meat. This is the time that is considered suitable to maintain flavor.
~ Fresh fruits can be frozen. Most fresh fruits, if properly frozen and stored can last for 8-12 months frozen. It is suggested you place berries on a pan in a single layer, then freeze. Once frozen, transfer to air tight freezer bag or bowl with lid. Other fruits such as peaches, apples and pineapple may be frozen as well, but require a little more prep work. See the following detailed explanation on freezing fruits. http://www.ext.colostate.edu/pubs/foodnut/09331.html
~Fresh vegetables can be frozen, but first must be blanched. Frozen vegetables are good for 12-18 months frozen. Blanching is a quick dip in boiling water, it is a method used to keep the enzymes in fresh vegetables from maturing, causing the food to brown or rot. For more information on blanching, see the following link: http://www.ext.colostate.edu/pubs/foodnut/09330.html Freeze blanched and dried vegetables in meal- sized portions in freezer zip top bags or containers. See listed link for specific details.
~Left overs. Most left overs can be frozen. Items that freeze well are items that have a sauce or liquid such as soups, casseroles, pasta sauce, etc. Allow food to cool and place in single serve containers. Plastic containers with a tight fitting lid. Allow 1/2" space on top of food in container. You may also use freezer bags. Items with mayonnaise do not freeze well. See link for more info. http://blog.nola.com/judywalker/2008/06/how_to_freeze_leftover_foods.html
~Cookies, cakes and breads freeze well. Let cool and place in zip top bag. I suggest cakes and breads be made in cup cake form for easy individual servings. Or, cut breads and cakes before freezing. Good idea for always having some on hand. Simply remove a couple pieces and pop in microwave for a few seconds to defrost. Most taste good up to about 2 months.
+How to store items in freezer
~Make sure all items are properly wrapped.
~Rotate old and new items so you are using up your frozen foods before they go bad.
~ It is a good idea to label your foods with dates. Most freezer storage bags have a write on area. Write the item and date and if you prefer the amount (such as 1lb of burger, 1 cup of broth, etc). Use tape and marker to label containers.
~Try to arrange like items together so they are easier to find.
~Fill freezer at least 3/4 full. The fuller the freezer, the better it keeps things frozen and the more efficiently they are kept. Defrost regularly if needed
~Inventory your freezer regularly so you get the most out of your food. Consider making a meal out of items that are nearing their best freezer-life.
*Refrigerating foods
Most fresh produce, meats, dairy, condiments and beverages do best in the refrigerator. Be sure to check stilltasty.com to see how long to keep specific items. Here are some tips to get the best out of the food in your fridge:
+Never store eggs in the door. The opening and closing causes temperature change and eggs should be kept at a constant temperature. Ideally, keep them in their original carton near the back of the fridge.
+Keep all foods covered with a lid, foil or plastic wrap so the food doesn't dry out, soil other foods with smell, leech flavors from other foods or get contaminated.
+ Use your fridge's bins for what they are intended. Example- use the crisper drawer for your fruits and veggies, or the butter keeper in the door for butter.
+ When storing fresh meat, keep wrapped while in the refrigerator. Consider keeping it wrapped in a grocery store plastic bag or placing package in a container so if it leaks, it will not contaminate other foods.
+ Rotate your stock. Pull close to outdated items toward the front to be used up before going bad.
+ If keeping onions and garlic in the refrigerator, keep uncut onions/garlic wrapped in a bag to keep from leeching out smells onto other foods.
+ Keep like items grouped together. Cheeses, fruits, snacks, beverages, etc.
+keep a box of open baking soda in your refrigerator to help keep food fresh
+Clean fridge regularly. Make sure to clean walls, drawers, racks and in door.
*Pantry/Cupboard storage
+ boxed, jarred, canned and bagged foods store best in pantries. Kept in a relatively cool and dark place, these items will stay fresh for a long time. Items in jars exposed to light can change color and flavor, keep stored behind doors for best results.
+Boxed and bagged foods
~Pastas, grains, flour,sugar store well opened or unopened in their original packaging. Also consider transferring to a plastic or glass container for easy storage. Avoid storing in areas that can get damp as this may ruin your foods. Tuck a bay leaf in a bag of flour or the corner of a cabinet to keep pests away.
~Cereal, crackers, chips and pretzels will keep longer without going stale if you fold the top of the bag over a couple times and secure. "chip clips" are ideal, also consider using a clothes pin, large paper clip or tape to keep items closed. Also keep in dry area.
~Don't throw out a small little bit of pasta, cereal, chips, etc. Consider designating a container for "left overs". One for pastas, one for snack items. Many people will use all but the last little bit. Instead of throwing the last part out, round up all of your "almost gone" bags and make your own snack mix or mix the last bits of a couple types of pasta into a container and keep in your cupboard for last minute meals.
~Keep taller items in back and shorter in front so you can keep track of what you have.
+Canned items
~Keep like items together for easy searching. Many cans are the same sizes, so it makes it hard to find things.
~Watch for badly dented cans. While usually it is okay to eat from dented cans, if you don't know when the dent happened, it can mean many "bad things" though. Deformed or dented cans can cause tiny cracks in the can which can cause bacteria to form. It can also mean the food inside wasn't canned properly or that bacteria is growing inside.
~Store away from excessive heat and avoid freezing, as items inside may expand when frozen and also may change flavor.
*Other Miscellany
+ Depending on how much room you have, try to store like items together so they are easier to find. Keep canned soups together, vegetables, fruits, etc. Designate a shelf or cupboard for (each)sweet snacks, salty snacks, cereals, pastas, pre-packaged meals, etc.
+Keep all items for baking together for ease of use while making baked goods.
+ Small cabinets usually near or over stoves are good for storing spices, seasoning packets, drink mixes, etc.
+Rotate your food in fridge, cupboards, freezer routinely.
+Clean out foods regularly. Once every couple months, go through your pantry/cabinets to organize and rotate your food. Go through fridge more frequently as one spoiled item can cause mold and bacteria to grow in your fridge, contaminating other foods.
+Consider labeling foods when you open then with a "use by" date so you don't forget to use it while its still good or question how long it has been opened.
+Keep food storage items on hand for new foods you plan to store.
~Freezer bags in small and large sizes.
~Re-use plastic containers with lids. Consider re-using cottage cheese, butter and kool whip containers, etc.
~clips for bags of chips, crackers, cereal
~heavy duty foil, plastic wrap
~masking or freezer tape for labeling and marker
+Make sure to keep breads closed tightly to ensure they don't stale. Always check for mold on bread, even if before expiration date.
+Be sure to clean up dropped crumbs and spills as they may attract fruit flies or other pests which may get into your food, making it unsafe to eat.
Knowing how and where to store your different food items is key to maximizing your food and your grocery dollar. This part will cover basic food storage including what type of packaging to store your food in, where to store your food for best longevity and how to keep track of what you have so you are less likely to waste your food. Buying fresh items during sales and in the peak growing season (produce) is a great way to save money. Also, growing your own food can bring in a lot of fresh produce which can be used fresh, canned or frozen. Most foods can be frozen, which helps to keep your grocery bill lower by using items you have frozen throughout the year.
*Freezing foods
+What kind of packaging and how to package it.
~Meats should be wrapped in smaller portions for easier defrosting and use. Unless you are freezing a whole bird, a large roast, etc. It is ideal to package meats such as hamburger or pork chops in small portions. Freezer paper, freezer grade zip top plastic bags and heavy foil are recommended for freezing meats. Be sure to squeeze out as much air as possible before sealing bags. Double wrapping helps prevent freezer burn and wasted, poor tasting meat. Wrap in foil or other wrap and then place in zip top bag. Most meats will freeze for 2-6 months depending on the meat. This is the time that is considered suitable to maintain flavor.
~ Fresh fruits can be frozen. Most fresh fruits, if properly frozen and stored can last for 8-12 months frozen. It is suggested you place berries on a pan in a single layer, then freeze. Once frozen, transfer to air tight freezer bag or bowl with lid. Other fruits such as peaches, apples and pineapple may be frozen as well, but require a little more prep work. See the following detailed explanation on freezing fruits. http://www.ext.colostate.edu/pubs/foodnut/09331.html
~Fresh vegetables can be frozen, but first must be blanched. Frozen vegetables are good for 12-18 months frozen. Blanching is a quick dip in boiling water, it is a method used to keep the enzymes in fresh vegetables from maturing, causing the food to brown or rot. For more information on blanching, see the following link: http://www.ext.colostate.edu/pubs/foodnut/09330.html Freeze blanched and dried vegetables in meal- sized portions in freezer zip top bags or containers. See listed link for specific details.
~Left overs. Most left overs can be frozen. Items that freeze well are items that have a sauce or liquid such as soups, casseroles, pasta sauce, etc. Allow food to cool and place in single serve containers. Plastic containers with a tight fitting lid. Allow 1/2" space on top of food in container. You may also use freezer bags. Items with mayonnaise do not freeze well. See link for more info. http://blog.nola.com/judywalker/2008/06/how_to_freeze_leftover_foods.html
~Cookies, cakes and breads freeze well. Let cool and place in zip top bag. I suggest cakes and breads be made in cup cake form for easy individual servings. Or, cut breads and cakes before freezing. Good idea for always having some on hand. Simply remove a couple pieces and pop in microwave for a few seconds to defrost. Most taste good up to about 2 months.
+How to store items in freezer
~Make sure all items are properly wrapped.
~Rotate old and new items so you are using up your frozen foods before they go bad.
~ It is a good idea to label your foods with dates. Most freezer storage bags have a write on area. Write the item and date and if you prefer the amount (such as 1lb of burger, 1 cup of broth, etc). Use tape and marker to label containers.
~Try to arrange like items together so they are easier to find.
~Fill freezer at least 3/4 full. The fuller the freezer, the better it keeps things frozen and the more efficiently they are kept. Defrost regularly if needed
~Inventory your freezer regularly so you get the most out of your food. Consider making a meal out of items that are nearing their best freezer-life.
*Refrigerating foods
Most fresh produce, meats, dairy, condiments and beverages do best in the refrigerator. Be sure to check stilltasty.com to see how long to keep specific items. Here are some tips to get the best out of the food in your fridge:
+Never store eggs in the door. The opening and closing causes temperature change and eggs should be kept at a constant temperature. Ideally, keep them in their original carton near the back of the fridge.
+Keep all foods covered with a lid, foil or plastic wrap so the food doesn't dry out, soil other foods with smell, leech flavors from other foods or get contaminated.
+ Use your fridge's bins for what they are intended. Example- use the crisper drawer for your fruits and veggies, or the butter keeper in the door for butter.
+ When storing fresh meat, keep wrapped while in the refrigerator. Consider keeping it wrapped in a grocery store plastic bag or placing package in a container so if it leaks, it will not contaminate other foods.
+ Rotate your stock. Pull close to outdated items toward the front to be used up before going bad.
+ If keeping onions and garlic in the refrigerator, keep uncut onions/garlic wrapped in a bag to keep from leeching out smells onto other foods.
+ Keep like items grouped together. Cheeses, fruits, snacks, beverages, etc.
+keep a box of open baking soda in your refrigerator to help keep food fresh
+Clean fridge regularly. Make sure to clean walls, drawers, racks and in door.
*Pantry/Cupboard storage
+ boxed, jarred, canned and bagged foods store best in pantries. Kept in a relatively cool and dark place, these items will stay fresh for a long time. Items in jars exposed to light can change color and flavor, keep stored behind doors for best results.
+Boxed and bagged foods
~Pastas, grains, flour,sugar store well opened or unopened in their original packaging. Also consider transferring to a plastic or glass container for easy storage. Avoid storing in areas that can get damp as this may ruin your foods. Tuck a bay leaf in a bag of flour or the corner of a cabinet to keep pests away.
~Cereal, crackers, chips and pretzels will keep longer without going stale if you fold the top of the bag over a couple times and secure. "chip clips" are ideal, also consider using a clothes pin, large paper clip or tape to keep items closed. Also keep in dry area.
~Don't throw out a small little bit of pasta, cereal, chips, etc. Consider designating a container for "left overs". One for pastas, one for snack items. Many people will use all but the last little bit. Instead of throwing the last part out, round up all of your "almost gone" bags and make your own snack mix or mix the last bits of a couple types of pasta into a container and keep in your cupboard for last minute meals.
~Keep taller items in back and shorter in front so you can keep track of what you have.
+Canned items
~Keep like items together for easy searching. Many cans are the same sizes, so it makes it hard to find things.
~Watch for badly dented cans. While usually it is okay to eat from dented cans, if you don't know when the dent happened, it can mean many "bad things" though. Deformed or dented cans can cause tiny cracks in the can which can cause bacteria to form. It can also mean the food inside wasn't canned properly or that bacteria is growing inside.
~Store away from excessive heat and avoid freezing, as items inside may expand when frozen and also may change flavor.
*Other Miscellany
+ Depending on how much room you have, try to store like items together so they are easier to find. Keep canned soups together, vegetables, fruits, etc. Designate a shelf or cupboard for (each)sweet snacks, salty snacks, cereals, pastas, pre-packaged meals, etc.
+Keep all items for baking together for ease of use while making baked goods.
+ Small cabinets usually near or over stoves are good for storing spices, seasoning packets, drink mixes, etc.
+Rotate your food in fridge, cupboards, freezer routinely.
+Clean out foods regularly. Once every couple months, go through your pantry/cabinets to organize and rotate your food. Go through fridge more frequently as one spoiled item can cause mold and bacteria to grow in your fridge, contaminating other foods.
+Consider labeling foods when you open then with a "use by" date so you don't forget to use it while its still good or question how long it has been opened.
+Keep food storage items on hand for new foods you plan to store.
~Freezer bags in small and large sizes.
~Re-use plastic containers with lids. Consider re-using cottage cheese, butter and kool whip containers, etc.
~clips for bags of chips, crackers, cereal
~heavy duty foil, plastic wrap
~masking or freezer tape for labeling and marker
+Make sure to keep breads closed tightly to ensure they don't stale. Always check for mold on bread, even if before expiration date.
+Be sure to clean up dropped crumbs and spills as they may attract fruit flies or other pests which may get into your food, making it unsafe to eat.
Thursday, January 5, 2012
Food buying, storage and handling- part one
This is part one of a series I will be doing about food buying, storage and handling. By knowing how to properly buy what food you will use so you do not waste, how store food and for how long, you can get the most out of your food and the most out of your money.
Part one- "best by" dates and what they mean
The other day, while going through my cupboards, I found a few bottles of Kraft Salad dressing (different kinds) that were past or nearing their "best by" date. I am sure I got these for really cheap on sale, so if I threw them out, I wouldn't be wasting much money by doing so. But, as I always do I try to use all of products and waste as little as possible. I have heard most things are still good after the "best by" or "use by" dates, but what items do I keep and for how long? So this sent me on a quest to find out how much life I could still squeeze out of my salad dressing (and whatever products I have semi-stockpiled). I searched the internet high and low and found mostly what other people "thought" was a good time to keep things, but nothing really for sure. Then I came upon an awesome website stilltasty.com . It is truly a plethora of information of food on when to toss, how to store and even more. But for now, I will give you a basic explanation and list of common foods as a quick reference guide.
*Use by/ Sell by/ Best by - what does it mean?
According to the USDA, it is not a federal law for food except infant formula to have any dating stamped on the product. However, most companies do use this practice (thankfully!) The dating on packages is not in reference to the safety of the food, but more a guideline for the food's best taste and quality.
-Use by dating: This is generally the last date which the manufacturer recommends that the product be used for best taste and quality. Especially for perishable items.
-Best by dating: Much the same as "use by" dating. I often see "best by" on non perishable items such as pasta, cereal and crackers.
-Sell by: This is mostly for the store to know when it is time to get rid of the items and a guide to keep their items at their peek of perfection. When buying items, it is best to purchase before this date.
*How long past the dating code can I keep the items?
The following is a guide assuming that storage conditions are ideal such as adequate packaging, proper food handling and temperatures. Pantry-between 60 and 70 degrees F, Refrigerated- between 35-40 and frozen- below 0.
Sources and more information please visit: still tasty http://stilltasty.com/, http://stilltasty.com/fooditems/food_storage_info, USDA http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp and FDA http://www.fda.gov/Food/FoodSafety/FSMA/default.htm
For a specific run down of items, check stilltasty.com. Here is a shortened version of common items to use as a guide. I have not included fresh produce as you can usually tell if it is bad by way of wilting, bruising, mold or browning.
+ pasta- dry, store bought pastas up to 3 years.
egg noodle pastas up to 2 years
both types cooked-3-5 days in refrigerator or frozen up to 2 months
+oatmeal- dry packages oatmeal unopened 1 year, opened 8-12 months
cooked- 3-5 days, frozen up to 6 months
+rice- most rice keep indefinitely if kept dry, except brown rice which keeps 6-18 months depending on
storage Rice mixes that include seasonings 12-18 months.
cooked rice 4-6 days in refrigerator or 6 months frozen
+barbecue sauce- 12 months unopened, 4 months opened and refrigerated.
+gravy- bottled or canned unopened 2-5 years, open and refrigerated 3-5 days, frozen 3-5 months
+ketchup- unopened 12 months, opened 6 months
+mayo- opened and refrigerated 2-3 months, unopened 2 years
+mustard- opened 1 year, unopened 2 years
+vegetable oil- opened 1 year, unopened 2 years
+olive oil- opened 18-24 months, unopened 2 years
+salad dressing- most all types opened and refrigerated 6-9 months, unopened 12-18 months
+cheese based pasta sauce- unopened 2-5 years, opened 7-10 days
+tomato based pasta sauce- unopened 12-18 months, opened 7-10 days
+pasteurized individually wrapped cheese slices- 1 month after date on package
+shredded or sliced cheese- 1 month after date on package (unopened), 5-7 days opened
+block of cheese sold pre wrapped- 2-3 weeks in fridge, 2 months frozen
+cream cheese block- opened 2-3 weeks, unopened- 1 month after date on package
+fresh eggs in shell in original packaging- 3-5 weeks after "sell by" date, frozen (taken out of shell) 1 year
+milk all varieties, sold fresh in dairy case- 1 week after "sell by" date, 3 months frozen
+yogurt- 7-10 days after "sell by" date, up to 2 months frozen
+beef roast fresh raw, all cuts- 3-5 days in refrigerator , frozen 6-12 months
+chicken pieces, fresh raw- 1-2 days refrigerated, frozen 9 months
+ham, fresh raw- 3-5 days refrigerated, 6 months frozen
+pork steak, fresh raw- 3-5 days refrigerated, 6-12 frozen
+chocolate candy bars- 10-12 months regardless of being open or unopened and storing in pantry, fridge, freezer
+potato chips- 2 months if unopened
+jam unopened- 2 years
+soup in a can- cream of mushroom, chicken noodle: 2-5 years unopened, opened and refrigerated 2-5 days
tomato: 12-18 months, 2-4 days opened and refrigerated
+canned beans (legumes)- most beans (black,kidney, baked, etc) 2-5 years unopened
+dry beans (legumes)- most beans 1 year uncooked in package
+natural peanut butter- 6 months in pantry, slightly longer in refrigerator. Will have a rancid smell when bad
+canned beans and corn- green, snap, wax. 2-5 years unopened, 3-4 days refrigerated, 1-2 months frozen
+apple juice- bottled and sold non refrigerated unopened 12-18 months, opened and refrigerated 5-7 days
+canned peaches, pineapple- 12-18 months unopened, opened and refrigerated 5-7days
+salmon- fresh raw refrigerated 1-2 days, frozen 2-3 months
+ tuna canned or vacuum seal pouch- unopened 3-5 years, open and refrigerated 3-4 days
Please visit the links at the top of this post for more information.
Still to come in this series (tentative and in no specific order):
*Proper packaging of food for storage
*Proper location for storage
*Proper defrosting
*Temperature guide for cooked meats
*When it is best to buy (seasonal, etc)
*How much to buy for maximum usage
* Avoiding food born illnesses, tips
*How to keep produce freshest longest
*Ways to use up food nearing their expiration
*Regular vs. Organic
*National brand vs. generic
*Items to "stock up" on
Part one- "best by" dates and what they mean
The other day, while going through my cupboards, I found a few bottles of Kraft Salad dressing (different kinds) that were past or nearing their "best by" date. I am sure I got these for really cheap on sale, so if I threw them out, I wouldn't be wasting much money by doing so. But, as I always do I try to use all of products and waste as little as possible. I have heard most things are still good after the "best by" or "use by" dates, but what items do I keep and for how long? So this sent me on a quest to find out how much life I could still squeeze out of my salad dressing (and whatever products I have semi-stockpiled). I searched the internet high and low and found mostly what other people "thought" was a good time to keep things, but nothing really for sure. Then I came upon an awesome website stilltasty.com . It is truly a plethora of information of food on when to toss, how to store and even more. But for now, I will give you a basic explanation and list of common foods as a quick reference guide.
*Use by/ Sell by/ Best by - what does it mean?
According to the USDA, it is not a federal law for food except infant formula to have any dating stamped on the product. However, most companies do use this practice (thankfully!) The dating on packages is not in reference to the safety of the food, but more a guideline for the food's best taste and quality.
-Use by dating: This is generally the last date which the manufacturer recommends that the product be used for best taste and quality. Especially for perishable items.
-Best by dating: Much the same as "use by" dating. I often see "best by" on non perishable items such as pasta, cereal and crackers.
-Sell by: This is mostly for the store to know when it is time to get rid of the items and a guide to keep their items at their peek of perfection. When buying items, it is best to purchase before this date.
*How long past the dating code can I keep the items?
The following is a guide assuming that storage conditions are ideal such as adequate packaging, proper food handling and temperatures. Pantry-between 60 and 70 degrees F, Refrigerated- between 35-40 and frozen- below 0.
Sources and more information please visit: still tasty http://stilltasty.com/, http://stilltasty.com/fooditems/food_storage_info, USDA http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp and FDA http://www.fda.gov/Food/FoodSafety/FSMA/default.htm
For a specific run down of items, check stilltasty.com. Here is a shortened version of common items to use as a guide. I have not included fresh produce as you can usually tell if it is bad by way of wilting, bruising, mold or browning.
+ pasta- dry, store bought pastas up to 3 years.
egg noodle pastas up to 2 years
both types cooked-3-5 days in refrigerator or frozen up to 2 months
+oatmeal- dry packages oatmeal unopened 1 year, opened 8-12 months
cooked- 3-5 days, frozen up to 6 months
+rice- most rice keep indefinitely if kept dry, except brown rice which keeps 6-18 months depending on
storage Rice mixes that include seasonings 12-18 months.
cooked rice 4-6 days in refrigerator or 6 months frozen
+barbecue sauce- 12 months unopened, 4 months opened and refrigerated.
+gravy- bottled or canned unopened 2-5 years, open and refrigerated 3-5 days, frozen 3-5 months
+ketchup- unopened 12 months, opened 6 months
+mayo- opened and refrigerated 2-3 months, unopened 2 years
+mustard- opened 1 year, unopened 2 years
+vegetable oil- opened 1 year, unopened 2 years
+olive oil- opened 18-24 months, unopened 2 years
+salad dressing- most all types opened and refrigerated 6-9 months, unopened 12-18 months
+cheese based pasta sauce- unopened 2-5 years, opened 7-10 days
+tomato based pasta sauce- unopened 12-18 months, opened 7-10 days
+pasteurized individually wrapped cheese slices- 1 month after date on package
+shredded or sliced cheese- 1 month after date on package (unopened), 5-7 days opened
+block of cheese sold pre wrapped- 2-3 weeks in fridge, 2 months frozen
+cream cheese block- opened 2-3 weeks, unopened- 1 month after date on package
+fresh eggs in shell in original packaging- 3-5 weeks after "sell by" date, frozen (taken out of shell) 1 year
+milk all varieties, sold fresh in dairy case- 1 week after "sell by" date, 3 months frozen
+yogurt- 7-10 days after "sell by" date, up to 2 months frozen
+beef roast fresh raw, all cuts- 3-5 days in refrigerator , frozen 6-12 months
+chicken pieces, fresh raw- 1-2 days refrigerated, frozen 9 months
+ham, fresh raw- 3-5 days refrigerated, 6 months frozen
+pork steak, fresh raw- 3-5 days refrigerated, 6-12 frozen
+chocolate candy bars- 10-12 months regardless of being open or unopened and storing in pantry, fridge, freezer
+potato chips- 2 months if unopened
+jam unopened- 2 years
+soup in a can- cream of mushroom, chicken noodle: 2-5 years unopened, opened and refrigerated 2-5 days
tomato: 12-18 months, 2-4 days opened and refrigerated
+canned beans (legumes)- most beans (black,kidney, baked, etc) 2-5 years unopened
+dry beans (legumes)- most beans 1 year uncooked in package
+natural peanut butter- 6 months in pantry, slightly longer in refrigerator. Will have a rancid smell when bad
+canned beans and corn- green, snap, wax. 2-5 years unopened, 3-4 days refrigerated, 1-2 months frozen
+apple juice- bottled and sold non refrigerated unopened 12-18 months, opened and refrigerated 5-7 days
+canned peaches, pineapple- 12-18 months unopened, opened and refrigerated 5-7days
+salmon- fresh raw refrigerated 1-2 days, frozen 2-3 months
+ tuna canned or vacuum seal pouch- unopened 3-5 years, open and refrigerated 3-4 days
Please visit the links at the top of this post for more information.
Still to come in this series (tentative and in no specific order):
*Proper packaging of food for storage
*Proper location for storage
*Proper defrosting
*Temperature guide for cooked meats
*When it is best to buy (seasonal, etc)
*How much to buy for maximum usage
* Avoiding food born illnesses, tips
*How to keep produce freshest longest
*Ways to use up food nearing their expiration
*Regular vs. Organic
*National brand vs. generic
*Items to "stock up" on
Wednesday, January 4, 2012
Bean Dip- quick, easy and frugal
Here is a recipe for a dip that can be altered to your personal tastes and to fit what items you may have on hand. It makes for a very forgiving recipe as many things can be substituted and still yields a lot of dip and tastes great! Yield will very with items you use, but approx 5-6 cups, or if guesstimating for a party, about 12 people.
Great idea for last minute potluck or party ideas when you need a dish to pass or a an occasional snack or quick meal alternative. I originally had this at a party and wanted to recreate it, so below is the recipe that I used. I also will list alternative ideas and costs for items used. Original recipe was burger, Velveeta, salsa and re fried beans.
Bean Dip
1 lb of hamburger
spices (chili powder, paprika, pepper, cumin)
milk
1 can of Rotel (diced tomatoes and peppers)
1 16 oz can of re fried beans
1 can of Campbell's fiesta nacho cheese soup
1 cup shredded Mexican cheese
In a medium sauce pan, chop up and brown the hamburger, then reduce heat to low/medium and add seasoning. I didn't measure, just a little sprinkle of each depending on your preference. Mix together and add shredded cheese until melted. Add a little milk if desired. You may not need this, but mine was a little too thick. Add remaining ingredients and mix, stir occasionally while heating throughout. Serve warm (in a crock pot to keep warm) with tortilla chips. Makes about 5-6 cups of dip.
Alternative ideas:
Burger: substitute turkey burger, veggie crumbles or ground pork sausage.
Rotel: instead try using your favorite salsa (12-16 oz jar) or plain diced tomatoes
Fiesta Nacho cheese soup: Originally called for Velveeta. This would be a good idea as well, but can be pricey. Could also use a jar of cheese sauce or shredded cheese and milk.
Re fried Beans: If you don't have any on hand you could use black beans or pinto beans, cooked and mashed.
Seasoning: Use taco or chili seasoning mix if desired. If you want a mild dip, omit extra seasoning. You could also use a mild or hot salsa to spice it up, or a couple dashes of hot sauce.
Cost:
Burger- I had on hand frozen, so this did not cost extra, however usually I can find it on sale for about $2.89/lb
Rotel- on sale for $1- you can also find salsa often on sale for $1 or sometimes free with coupons.
Fiesta Nacho cheese soup- on sale for $1.25 Usually I think these are about $1.50. There are often coupons for Campbell's condensed soups as well. Alternatively, a small box of Velveeta is about $4.
Shredded cheese- I had some Sargento brand Mexican cheese on hand, I think I paid $2 on sale.
Re fried beans- generic store brand regular price for $.89. I often find name brand on sale for about a dollar or less with 50% off sales (I seem to see those a lot for taco- related foods) and sometimes coupons as well.
Seasonings- I keep a good array of seasonings in my cabinet so this was no cost. However, if you want to use a taco seasoning mix, they will run between $.60 and $1.00.
Tortilla chips I used were Margaritaville on sale for $2 a bag which seems to be about an average price for store brand chips regularly.
Overall total cost (not including items I had already on hand)- $5.14 / $.43 per serving.
Overall cost if I had bought items all outright (approx) $11 / $.92 per serving.
Great idea for last minute potluck or party ideas when you need a dish to pass or a an occasional snack or quick meal alternative. I originally had this at a party and wanted to recreate it, so below is the recipe that I used. I also will list alternative ideas and costs for items used. Original recipe was burger, Velveeta, salsa and re fried beans.
Bean Dip
1 lb of hamburger
spices (chili powder, paprika, pepper, cumin)
milk
1 can of Rotel (diced tomatoes and peppers)
1 16 oz can of re fried beans
1 can of Campbell's fiesta nacho cheese soup
1 cup shredded Mexican cheese
In a medium sauce pan, chop up and brown the hamburger, then reduce heat to low/medium and add seasoning. I didn't measure, just a little sprinkle of each depending on your preference. Mix together and add shredded cheese until melted. Add a little milk if desired. You may not need this, but mine was a little too thick. Add remaining ingredients and mix, stir occasionally while heating throughout. Serve warm (in a crock pot to keep warm) with tortilla chips. Makes about 5-6 cups of dip.
Alternative ideas:
Burger: substitute turkey burger, veggie crumbles or ground pork sausage.
Rotel: instead try using your favorite salsa (12-16 oz jar) or plain diced tomatoes
Fiesta Nacho cheese soup: Originally called for Velveeta. This would be a good idea as well, but can be pricey. Could also use a jar of cheese sauce or shredded cheese and milk.
Re fried Beans: If you don't have any on hand you could use black beans or pinto beans, cooked and mashed.
Seasoning: Use taco or chili seasoning mix if desired. If you want a mild dip, omit extra seasoning. You could also use a mild or hot salsa to spice it up, or a couple dashes of hot sauce.
Cost:
Burger- I had on hand frozen, so this did not cost extra, however usually I can find it on sale for about $2.89/lb
Rotel- on sale for $1- you can also find salsa often on sale for $1 or sometimes free with coupons.
Fiesta Nacho cheese soup- on sale for $1.25 Usually I think these are about $1.50. There are often coupons for Campbell's condensed soups as well. Alternatively, a small box of Velveeta is about $4.
Shredded cheese- I had some Sargento brand Mexican cheese on hand, I think I paid $2 on sale.
Re fried beans- generic store brand regular price for $.89. I often find name brand on sale for about a dollar or less with 50% off sales (I seem to see those a lot for taco- related foods) and sometimes coupons as well.
Seasonings- I keep a good array of seasonings in my cabinet so this was no cost. However, if you want to use a taco seasoning mix, they will run between $.60 and $1.00.
Tortilla chips I used were Margaritaville on sale for $2 a bag which seems to be about an average price for store brand chips regularly.
Overall total cost (not including items I had already on hand)- $5.14 / $.43 per serving.
Overall cost if I had bought items all outright (approx) $11 / $.92 per serving.
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