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Burning Question: What's the Best Way to Store Coffee?

YumSugar — Thu, 04 Jun 2009 06:50:56 -0700

Coffee drinkers all differ in their opinions about the best way to store beans, and insist on doing everything from freezing coffee to storing it whole in glass canisters. So what is truly the best way to preserve the flavor of coffee grounds?

According to the National Coffee Association, coffee's biggest enemies are air, moisture, heat, and light - in that order. Contact with air causes coffee to lose flavor; moisture will make it deteriorate more rapidly; heat will spoil it; and sunlight will cause beans to taste stale.

Transfer coffee grounds to a container with an airtight seal, and store them in a cool, dark, dry place, where they will keep for as long as two weeks. When possible, buy valve-sealed (not vacuum-sealed) whole beans, and grind them right before brewing them.

Generally, coffee shouldn't be frozen - the extreme cold will break down the bean's oils, and the very porous grounds will easily absorb other flavors in the freezer. If you've got a surplus of coffee, however, you can freeze it in a pinch. But know that you shouldn't return it to the freezer after it's been removed - and never place it in the refrigerator.

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Burning Question: Can You Refreeze Raw Meat After Thawing?

YumSugar — Thu, 19 Feb 2009 09:00:00 -0800

Yes, you can- but you may not want to. According to the USDA, when raw meat is thawed in the refrigerator, it is safe to refreeze it without cooking. For this reason, it's perfectly OK to purchase, say, a previously frozen piece of salmon from Trader Joe's, and then put it in your freezer when you get home.

But if you refreeze thawed poultry or meat, you will be compromising quality of taste and texture. Not only does meat lose water during the defrosting process, but refreezing it also creates ice crystals within the structure of the meat that alter its fibers, leaving an unfortunately dry cut of meat.

Of course, like all raw animal protein, the true safety of the product will depend on whether it's been properly handled. The best ways to defrost raw meat are in the refrigerator, in cold water, or in the microwave - not on a room-temperature kitchen counter.

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Burning Question: What Keeps Food Fresher, Foil or Plastic?

YumSugar — Fri, 02 Jan 2009 09:30:35 -0800

To foil or to plastic wrap: that is the age-old question that's been around longer than I've known how to cook. So which keeps food fresher longer? The answer is that it all depends on what you're aiming to preserve.

Foil has a much more substantial thickness. It's preferable for aromatic, heavily scented foods like curries. It also prevents freezer burn, so use it for items that you're storing for a lengthy period of time in the freezer.
For fresh foods, opt for plastic; it's capable of sealing produce tighter than foil and is ideal for things like avocados and apples, which turn color when exposed. Aluminum reacts badly with acidic fruits and foods, whereas plastic wrap doesn't. Plastic wrap can even help to accelerate the marinating process.

It's important to keep in mind how you'll be reheating the food. It goes without saying that foil can't be microwaved, but heats well in the oven. While plastic wrap would melt under the heat of an oven, it seals in moisture in the microwave. If all else fails, there's always tupperware.

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What Do You Wrap Food In?

partysugar — Mon, 08 Sep 2008 07:45:19 -0700

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How Long Will It Last?

partysugar — Thu, 22 May 2008 15:00:22 -0700

The other day I opened my refrigerator and pulled out the gourmet Italian bologna I had been snacking on earlier in the week. However, I was greeted by that gross, gag-inducing old lunchmeat smell. Disappointed and shocked, I wondered: Just how long does fresh sliced deli meat last? I did some research and came across an incredibly useful chart that lists tons of ingredients and how long they last in the fridge or freezer. According to the chart, my open luncheon meat lasts just three to five days in the fridge.

To check out the shelf life of a bunch of common ingredients, read more.

**Food Storage Chart**
Ingredient	Refrigerator	Freezer
Fresh eggs in their shells	3 to 5 weeks	Don't freeze
Raw eggs or yolks, out of the shell	2 to 4 days	1 year
Hard boiled eggs	1 week	Don't freeze well
Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads	3 to 5 days	Don't freeze well
Hot dogs, opened package	1 week	1 to 2 months
Hot dogs, unopened package	2 weeks	1 to 2 months
Luncheon meats, opened package	3 to 5 days	1 to 2 months
Luncheon meats, unopened package	2 weeks	1 to 2 months
Bacon	7 days	1 month
Hamburger and stew meat	1 to 2 days	3 to 4 months
Steaks	3 to 5 days	6 to 12 months
Cooked meat and meat casseroles	3 to 4 days	2 to 3 months
Uncooked chicken or turkey, pieces	1 to 2 days	9 months
Cooked Poultry	6 months, unopened 3 to 4 weeks, opened	4 months
Cheese, Hard (such as Cheddar, Swiss)	3 to 4 days	6 months
Cheese Soft (such as Brie, Bel Paese)	1 week	6 months
Cream Cheese	2 weeks	Doesn't freeze well
Milk	7 days	3 months
Butter	1 to 3 months	6 to 9 months
Fresh fish	1 to 2 days	2 to 3 months
Cooked fish	3 to 4 days	4 to 6 months
Shrimp, scallops, crayfish, squid, shucked clams, mussels and oysters	1 to 2 days	3 to 6 months
Cooked shellfish	3 to 4 days	3 months

Don't see your ingredient on the list? Here is the completed list, which has evem more items.

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Simple Tip: Store Your Pineapples Upside Down

YumSugar — Tue, 13 May 2008 10:00:44 -0700

Pineapple happens to be one of my absolute favorite fruits. Yesterday they were on sale at my local Whole Foods (2 for $6) and I decided to grab a pair. When I got to the checkout counter, the gal asked if I would like her to remove the tops for me. I said yes and watched as she gave the leafy bit a firm twist.

Once the leaves had been popped off, she told me an amazing tip: she suggested I store the pineapple upside down. This helps the sweet juice that has accumulated on the bottom during shipping, flow back to the other end.

I've often wondered why one side of the pineapple is sweeter than the other, and it looks like I finally discovered why! So tell me, did you know this trick already and do you think it works?

Yummy Links: From Spanish Tours to Sandwich Showdowns

partysugar — Tue, 13 May 2008 09:00:57 -0700

Check out this sneak peek of Spain...on the Road Again. It looks like so much fun! - People
Bon Appétit has made over their website to feature their top 100 recipes. - The BA Blog
Update the classic rice krispie treat by using Fruit Cheerios instead of rice cereal. - Erin Cooks
Love chocolate? Be sure to read these tips for storing your beloved chocolate bars. - Candy Blog
How well does the pancake puff pan work? - The Kitchn
Get the 411 on which containers are best for storing food. -Culinate
Tyler Florence, Curtis Stone, and Ingrid Hoffmann battle to make the best sandwich on Oprah's Sandwich Showdown. Padma provides her two cents and announces the winner. - Oprah

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Yummy Links: From Mario Batali to CornNuts

YumSugar — Fri, 14 Sep 2007 08:01:03 -0700

Mario Batali now has a regular online column. Does this mean he's become one of those food bloggers that he hates? - Serious Eats
Celebrity chef Rocco DiSpirito shares his family recipes. - Secret Sauce
Learn more about Ani Phyo, a true life raw foodist. - Culinate

The alstroemeria flower (aka Peruvian lily) will look great as your next floral centerpiece. - CasaSugar
When ultra cheap comfort food becomes gourmet, the prices go up too. - Will Work For Food
Don't put away that grill! If you do, you'll miss out on grilled pork tenderloin with herbed cornmeal rub. - Apartment Therapy: The Kitchen
According to Zagat, London tops the list of most expensive cities to eat in. - Yummr
Sick of fresh food going bad? Here are some food storage tips. - Fit Sugar
You've been eating them for years, but what exactly are CornNuts? - Chow

Welcome to the Cheese House

YumSugar — Wed, 27 Dec 2006 14:48:05 -0800

In my group of friends my house is known as the "cheese house." You know that skinny crisper drawer in the fridge that's meant for cheeses, but most people put whatever odds and ends go in there? Well at our house it's full of cheese, many different kinds. You see, I get really into one kind and then find a new favorite and move on. So, until my new love bores me and I go running back to the first cheese, I need to have a good way to store it. To learn my cheese serving tips and storage techniques read more

Cheese should be refrigerated in the original wrapping until ready to use. Keep it in an area where it will be less likely to pick up the other odors/flavors floating around in the fridge.
Once unwrapped, wrap hard or semi-soft cheese in wax paper (it's better than plastic) and if possible store in a sealed plastic container. Use a fresh piece of wax paper each time. Soft-cheeses do not need the wax paper and should be kept in a sealed container.
Consider double wrapping potent (aka stinky) cheeses so that their odors do not escape.
Remove cheese from fridge an hour before serving, so that it can be up to room temperature. Only remove what you're planning on eating.
If you're going to eat it in a day or two, the cheese can be left out at room temperature.
If mold develops on hard or semi-soft cheeses (such as cheddar and swiss), it's okay to cut it off. To be safe, cut a half inch of cheese off on all sides with visible mold. If it shows up on soft cheeses (such as brie), then say good bye and toss it out.
Speaking of mold, keep blue cheeses away from other foods and definitely in separate containers. The spores in the blue cheese can migrate to other foods.
Don't freeze your cheese. A lot of people say you can, but if you do, use the cheese for cooking only. The flavor and texture are definitely diminished after freezing.