YumSugar

Off to Market: Spice Organizers

partysugar — Mon, 03 Mar 2008 11:13:31 -0800

Spring is just around the corner and that means it's time for Spring cleaning. While I don't like cleaning, I love cleanliness, and this year I want to organize my kitchen cabinets better, specifically the spices. Can you help me? Let's all head off to market in search of spice racks, containers for sugar, and anything else that will make my cupboards more organized. Save your finds in the Yum Market on TeamSugar with the keyword tag, Spice Organizers. Thanks for your help!

Get more info on bookmarking when you read geeksugar's informative article. To check out a list of my favorite online shops, read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Keep Your Lettuce Longer

YumSugar — Mon, 21 May 2007 09:01:01 -0700

Last week I mentioned how to save wilted lettuce, but how do you keep it from getting that way to begin with?

For starters you should discard any leaves that have brown or black spots.
Then soak them in an ice water bath for 15-30 minutes.
Spin them dry (or gently pat them dry with a kitchen towel) and wrap loosely in dry paper towels.
Finally put them in a ziploc bag, squeeze as much air as possible (don't crush the leaves), seal the bag 3/4 of the way and store in your fridge's produce drawer.

This entire process will help slow the deterioration process down and will hopefully, depending on the state it was in when you purchased it, allow your lettuce to last for up to two weeks.

Eggciting Egg-Tainers

YumSugar — Wed, 04 Apr 2007 15:59:32 -0700

It seems like there's a market for just about everything these days. This time it's an egg carrier. If you've been fretting on how to get those beautiful eggs from one place to another intact, you can fret no longer. The Snap 'N Stack Egg-Tainer holds 24 eggs at a time and the trays can be removed so it can be used as a portable carrier for non-egg items.

What I would really like to know is, who has the cupboard space to hold these single use items? And, can I store some stuff at your place if you do?

Source: Cooking Gadgets

Eggs: Freeze the Other Half

YumSugar — Fri, 29 Dec 2006 00:03:01 -0800

So you've gone all out and made a great recipe that called for egg yolks only. It came out great, but what did you do with all the egg whites? If you normally toss them in the trash, then it's time to rethink your strategy. Egg whites can actually be frozen for future use. Simply take a clean, empty ice cube tray and put one egg white per cube. When they're frozen, take the cubes out and put them all in a ziploc bag. They will last about 3 months, and need to be defrosted in the refrigerator before using (about 8 hours).

If you have leftover egg yolks, you can freeze those also, however a lot of chefs don't recommend it. If you do freeze them, you will have to stabilize them first (if you don't, they may become too thick to use). To do so add 1 tablespoon of sugar or honey per pint of egg yolks or 1 teaspoon of salt per pint of egg yolks. You can decide on sugar or salt depending on what recipe you're going to use in the future. If it's a savory dish, then add salt, if it's a sweet dish, add sugar. The stabilized yolks can then be frozen like the whites (1 tablespoon = 1 egg yolk). To use the yolks, remove from freezer and let them thaw in the fridge for about 8 hours. They will also last about 3 months.

Note: These will not look the same as fresh eggs, but with proper storage and handling, your results should be the same.

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.

Coming Soon: Apples That Don't Rot?

YumSugar — Fri, 13 Nov 2009 04:00:03 -0800

Can you imagine leaving a piece of fruit in the crisper and being able to take a bite out of it after four months? That's the idea behind a new variety of apple that's being tweaked by researchers at Queensland Primary Industries. The RS103-130, as it's called, can stay fresh for at least 14 days without refrigeration, and keep in a refrigerator for four months.

Scientists are touting many benefits behind the fruit's longevity, which comes from incorporating a gene from a black-spot resistant apple. For one, the RS103-130 requires less fungicides; it would also need less cold storage, cutting down on energy costs.

As far as the most important factor - taste - is concerned, developers say the fruit is very sweet, and has come out on top in preliminary taste tests. Does the RS103-130 apple sound convenient, creepy, or both?

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.

Source

Saving the Top Tier of Your Wedding Cake

YumSugar — Mon, 18 May 2009 15:00:15 -0700

It's de rigueur for newlyweds to save the top tier of their wedding cake to enjoy on the first anniversary. The idea behind this tradition, which dates back as far as the late 19th century, is for couples to savor the cake once again - as well as the memories of the big day and the first year of marriage.

Enjoying a well-preserved piece of wedding cake should be a pleasant reminder of your big day, so make sure it isn't ruined by a dry, smelly cake wrought with freezer burn. Learn how to properly store the top layer of cake when you read more.

To store the cake:

Designate a person to save the top tier once the cake cutting begins.
Set aside any fragile and large ornaments or decorations, such as the cake topper.
To avoid a stale cardboard taste, ensure the cake sits on wrapped cake board. A cardboard cake board should be wrapped with foil.
Place the cake in a freezer until the icing becomes firm, 20 minutes to three hours, depending on the icing.
Cover all of the cake's surface area with a generous amount of plastic wrap, avoiding air pockets.
Follow plastic wrap with two layers of aluminum foil.
Place wrapped cake in an airtight storage container and freeze for a year.

To enjoy the cake:

One day before your first anniversary, begin defrosting the cake: transfer it from the freezer to the refrigerator.
After two hours, remove the cake from its wrapping. Continue to defrost in the refrigerator.
Bring the cake to room temperature before consuming.
Serve and enjoy.

If you know you'll be moving within your first year, lack the freezer space, or simply don't want to bother with the process of freezing your wedding cake, order a small, six-inch anniversary cake from the same bakery. Ask for similar cake flavors and fillings and have it adorned like your wedding cake (you can even save your cake topper to be placed on it). Use the cake knife and serving set from your wedding, and enjoy the memories of the special day with fresh cake.

Did you celebrate your first anniversary with the top tier of your wedding cake? What are your cake-preserving tips?

Source

Must Read: Field Guide to Candy

YumSugar — Fri, 30 Oct 2009 10:30:04 -0700

With tomorrow being Halloween, we've unofficially opened the Pandora's Box that is Fall sweets season. That's why the Field Guide to Candy ($16) couldn't have come at a better time. Pastry chef Anita Chu, who authored the Field Guide to Cookies, has come out with a second book, which promises to teach you "how to identify and make virtually every candy imaginable." Does it live up to its promise? To find out, keep reading.

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