Today is November 23, 2024 / /
Today is November 23, 2024 / /
The Difference Between Salted and Unsalted Butter The only real difference between salted and unsalted butter is literally the salt: All butter is made from milkfat in cream and contains at least 80 percent milkfat, 18 percent water, and 2 percent solids (mainly protein and salt), explains Jen Giambroni, a dairy expert with Real California Milk. Continue Reading »
Chili Peppers Red hot, orange, or green peppers contain a compound called capsaicin that gives them their kick. When peppers are heated, especially the ultra-hot varieties, the capsaicin vaporizes into the microwave’s enclosed air. Opening the microwave door exposes you to fumes that can irritate and burn your lungs, throat, eyes, and nose. How to Continue Reading »
We, the Jewish people, have some strong feelings about chicken soup. And with good reason — it’s delicious, comforting and been scientifically proven to help when you have a cold. It’s not called Jewish penicillin for nothing! But, like cooking brisket, there are some essential rules you must follow when making chicken soup. Forget the Chicken Breasts Continue Reading »
You can count on these products to last for at least two years in your cool, dry pantry. Gravy, dry or canned Honey Low-acid canned items (meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach) will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as Continue Reading »
How to Store Lemons The best way to store lemons is in an airtight container in the refrigerator — stored this way, whole, uncut lemons will last up to one month. Alternatively, whole lemons can last on the countertop at room temperature for up to one week. They won’t need to be placed in a container, but they Continue Reading »
Foods That Will Keep for a Year These are the shelf-stable items that will last at least a year in your pantry. Applesauce Boullion Beans, dried (They will last longer than a year, but you might need to increase the cooking time since they get harder with age.) Brown rice Cake mix Chia seeds Cocoa Coffee, instant Continue Reading »
With its earthy toasted buckwheat groats (kasha) and schmaltz-slicked bowtie pasta (varnishkes), kasha varnishkes is pure Ashkenazi comfort food. First recorded in the mid-19th century Yiddish play “Die Mumeh Sosye” (Aunt Sosya), kasha varnishkes has reinvented itself numerous times, from a kreplach-style noodle dish to the farfelle version we know today. While it has waxed and waned Continue Reading »
Take the Kosher Dill Pickle, which was popularized by Jewish immigrants in New York’s Lower East Side in the late 1800s and early 1900s. Initially, their kosher label came from the Jewish Orthodox Congregations of America. Nowadays, “kosher” has little to do with Jewish dietary law, and instead refers to the pickle’s characteristics: pickled in a salt Continue Reading »
How Long Can Coleslaw Sit Out? The USDA, the government agency that oversees food safety rules, says that prepared foods like coleslaw can be left out at room temperature for up to two hours. After two hours, harmful bacteria can start to grow. Even if the coleslaw was stored in the refrigerator prior to serving, Continue Reading »
How Long Can Potato Salad Sit Out? When you learn about food safety, one of the first topics covered is the “Danger Zone.” According to the USDA, the government agency that oversees food safety rules, the danger zone is between 40 and 140 degrees Fahrenheit. This is the temperature range that fosters bacterial growth. Cooking Continue Reading »
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