FOOD TIPS

[krafteekaren]

THIS IS FOR ALL KINDS OF DIFFERENT FOOD TIPS...EXPIRATION DATES...HANDLING, ETC.

[Caboobie]

Link: Zip Lock Bags

Date Posted: 11:06:59 12/16/03 Tue
Author: Lisa
Subject: ISO .... regular sandwich baggy-size toppers.

Does anyone have any sites for toppers for regular sized sandwich baggies? They don't have to have any sayings or poems on them, but would like Christmas graphics. Got those from "alenkas" site already, but would like some more if you guys know of any other sites. And I would like to add all my thanks to all of you for helping so often. Hope you all have a wonderful holiday! Thanks again, Lisa

Replies:

[> Re: ISO .... regular sandwich baggy-size toppers. -- CrazeeMoi, 00:16:22 12/17/03 Wed [1]

I am trying to find some....

[> [> Re: ISO .... regular sandwich baggy-size toppers. -- bekki, 07:39:55 12/17/03 Wed [1]

also found rooneyshome.tripod.com

[> Re: ISO .... regular sandwich baggy-size toppers. -- Lisa, 01:00:49 12/17/03 Wed [1]

Thanks, Crazeemoi. I'm still looking too. Found some "homemade" canning labels that might do in a pinch. But really wanted some with Christmas graphics. Thanks again for your help, Lisa

[> Re: ISO .... regular sandwich baggy-size toppers. -- CrazeeMoi, 01:01:30 12/17/03 Wed [1]

maybe this will help..........

http://www.geocities.com/heidisholidaygraphics/ (very very slow loading tho...but lots of clip arts etc)

[> Re: ISO .... regular sandwich baggy-size toppers. -- CrazeeMoi, 01:40:16 12/17/03 Wed [1]

http://www.graphicgarden.com/

http://members.tripod.com/~cee_47374/Su ... nks-3.html

http://www.webstarwest.com/white.html

http://www.homeandoffice.hp.com/hho/cac ... 5-121.aspx

http://www.impressrubberstamps.com/idea ... liday.html

[> Re: ISO .... regular sandwich baggy-size toppers. -- CrazeeMoi, 02:23:55 12/17/03 Wed [1]

I am on a mission!!! LOLOL

http://www.activityvillage.co.uk/mini_c ... _cards.htm

http://rainbowrowgraphics.com/index.html

[> Re: ISO .... regular sandwich baggy-size toppers. -- Lisa, 11:06:45 12/17/03 Wed [1]

Thanks so much crazeemoi and bekki. I was beginning to think I was not very good at surfing! HA! Always found the small sized ones but that was all. Thanks again , girls, Lisa

P.S. Happy Hollidays!

[Caboobie]

Info: Product sell by, eat by codes

Date Posted: 10:50:43 07/08/04 Thu
Author: Lori Jean
Subject: Nestle Baking Chips "Expiration Date Code"

Hi Ladies,
I bought some Nestle butterscotch chips at an outlet for 50 cents a bag this weekend. Needless to say, I bought 10 bags to put away for Christmas! They looked really good, but all of Nestle's expiration dates are in "code." I don't know why they have to make it difficult, but they do. Anyway, I called the toll-free number on the bag to ask about expiration dates. I was told that it won't make you sick to eat it past the expiration date, but the quality of the chips won't be at their peek. I guess they have to have some sort of expiration date by law. What it boils down to is that you can eat the chips up to 1 1/2 years past the expiration date!
However, this is the "shelf life" code that Nestle gives out to the customer:

Nestlé products have "manufacturing codes" (indicating the year and day it
was produced) stamped on each
product package. It is usually stamped in ink or embossed on the back or
bottom of the package. To
interpret these codes, use the following guidelines:

EXAMPLE: 0029FN1827

Code Meaning
0 = Last digit of year of manufacture (2000, in this case)
029 = Julian day of manufacture (refer to Julian calendar below)
FN = Miscellaneous product information
1827 = Miscellaneous product information

JULIAN CALENDAR
Month Day of the Year
January 001-031
February 032-059
March 060-090
April 091-120
May 121-151
June 152-181
July 182-212
August 213-243
September 244-273
October 274-304
November 305-334
December 335-365

(To adjust for leap years 1992, 1996, 2000...add one day)

Products within shelf life would have best quality, freshness and best
taste. Nestlé does not recommend
using products past their recommended shelf life, as they may not meet our
quality standards.

MORSEL PRODUCT SHELF LIFE
Semi-Sweet 24 months
Mini 24 months
Chunks 24 months
Butterscotch 12 months
Milk Chocolate 16 months
Premier White 12 months
Peanut Butter & Milk Choc. 8 months
Holiday Morsels 10 months


STORAGE: Cool, dry place away from light and heat. Temps 65-75 degrees F,
less than 50% relative
humidity. Can be refrigerated if wrapped tightly so won't absorb odors.
Airtight wrapping will help
prevent moisture from condensing on chocolate when removed from
refrigerator. Chocolate becomes hard
and brittle when chilled; allow to come to room temp before using.


FREEZING: Can be done, but will NOT significantly prolong shelf life.
Bring to room temperature
slowly, or moisture will gather &may cause sugar bloom.

Hugs,
Lori Jean :^)
Replies:

[> Re: Nestle Baking Chips "Expiration Date Code" -- linne, 11:22:04 07/08/04 Thu [1]

Lori, thanks for the 'heads up' Do you know if these codes also apply to the chocolate chips and peanut butter chips???

[> Re: Nestle Baking Chips "Expiration Date Code" -- Lori Jean, 11:26:05 07/08/04 Thu [1]

Hi Linne,
Yes, they apply to all the chips.

Hugs,
Lori Jean :^)

[> Re: Nestle Baking Chips "Expiration Date Code" -- Dolores, 14:07:35 07/08/04 Thu [1]

When I find a really good price for chips I buy them and put them in the freezer, they will keep for a long time.

[> Re: Nestle Baking Chips "Expiration Date Code" -- miel, 15:02:40 07/08/04 Thu [1]

The F is for June they use the alphabet insteat of numbers, I used to work for Nestle.
Miel

[Caboobie]

Freezer food advice

What I am hoping to find are good freezing, easy to make casseroles, as my son is on a very low budget & wont accept financial help, but will accept food & sometimes I like to put a casserole in his freezer.
I find that some gravy does not thaw well
Fay


[> [> Re: Recipes for a quick easy meal -- luci ritchie (canada), 20:09:28 08/02/02 Fri [1]

Hi Fay;
I used to make my kids care packages when they were going to University. I don't if it was the free food that they liked or because it was "home cooking".

Pasta dishes seem to freeze well.

Lasagna
Maccaroni and beef casserole
Spaghetti Sauce
Cabbage rolls
Meat Loaf--(shepherds pie)

-All they had to do was open a can of veggies or boil noodles.
I would just make his favorites foods and just freeze them.
Cookies freeze really well too.

luci

[> Re: Recipes for a quick easy meal -- ShirleyT, 03:20:14 08/03/02 Sat [1]

Fay, The freezer recipes at this link look good and then there are links to more sites too. Let us know if you try any. Shirley

http://www.suite101.com/welcome.cfm/freezer_cooking

[MIEL]

Great Pie Making Tips!



Date Posted: 11:22:28 09/13/05 Tue
Author: Lori Jean
Subject: Great Pie Making Tips!

For best results, refrigerate all ingredients prior to making the dough - even the flour.


Use pastry flour or all-purpose. Bread flour has too much gluten to make a tender crust, and cake flour is too soft to give the proper body.


Lard and shortening produce the most tender crusts. You may use half lard or shortening and half butter if you want the buttery flavor.


The pockets of fat make the flakiness in the crust. Use a pastry blender or 2 knives to cut in fat. Dough should still have some pea-size pieces. Handle as little as possible with your hands.


All liquids should be ice-cold.


For a flakier crust, substitute ice cold sour cream or heavy cream for the water.


Sugar in a pastry dough sweetens and tenderizes.

Chill the dough for 30 minutes for easier rolling.


To prevent a soggy crust, refrigerate for 15 minutes before filling or seal by brushing with slightly beaten egg white, then refrigerate for 15 minutes.


Setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts.


Enhance the flavor of your dough by adding spices such as nutmeg, ginger, or cinnamon.


Meringue won't "weep" if you blend a teaspoon of cornstarch into the sugar before beating it into the egg whites.


Sprinkle toasted ground nuts or fine cookie crumbs over the dough and gently press them in before filling or baking.

[> Re: Great Pie Making Tips! -- Doreen G, 22:38:34 09/14/05 Wed [1]

Some other crust tips:

I roll the crust between 2 sheets of floured waxed paper. Peel off the top paper, turn crust and place it in a pie plate and then peel off bottom layer.

I actually freeze my crusts and thaw them a bit before rolling. I often will make extra crust and freeze it until I need to use it- I've used it 3 or 4 weeks later and it has been fine.

By the way, using my method is easy enough for my 14 year old son (aka Chef BoyaMark) to make on his own.

Doreen G

[Caboobie]

Whipping cream

Date Posted: 12:40:23 11/23/05 Wed
Author: MertVnWV
Subject: O.T. Need help with Whipping Cream Question

I want to make Yule Logs (Gingerbread with spiced whipped cream filling rolled up like the pumpkin cake roll) to give as food gifts at Christmas. I want to make them ahead of time but I have a question regarding the whip cream.
Does the home-made whipped cream; made from heavy cream freeze well? I know that cool whip can be frozen but didn't know about this kind. I made 2 of them today; may just have to try one of them myself for Thanksgiving; may have to eat both if I can't freeze them....LOL. First time making these.
Thanks for your advice on this.
Mert

Replies:

[> Re: O.T. Need help with Whipping Cream Question -- Mary in SC, 14:08:10 11/23/05 Wed [1]

Hi Mert,

When I was on my Atkins diet there was a dessert recipe that used Whipping cream, slenda and vanilla flavoring. It was frozen and when it thawed out it was still shaped like you left it. I think as long as you use the one marked as HEAVY Whipping Cream you'll be ok.

[> Re: O.T. Need help with Whipping Cream Question -- MertVnWV, 18:15:02 11/23/05 Wed [1]

Thanks Mary for the info.
I think that it should be O.K. I did use the heavy cream.
Mert

[> Re: O.T. Need help with Whipping Cream Question -- Leli, 19:35:12 11/23/05 Wed [1]

Mert......I always make cream puffs...fill them with whipped cream...made from heavy cream...freeze them and they thaw just fine....no problem.

[> Re: O.T. Need help with Whipping Cream Question -- MertVnWV, 19:47:51 11/23/05 Wed [1]

I went with this ladies, thanks for the info.
These Yule Logs have the spiced whipped cream filling and they are iced with it too. Since I am planning on freezing these to give later I went ahead and spread a layer of the whipped cream (for the topping) on a sheet of waxed paper the length of the log and took a gingerbread man cookie cutter and made 3 impressions across the strip of whipped cream and embellished with choc. chip eyes and cinnamon buttons. Freezing these separately then will put on top of the cake when I get ready to present.
Mert

[crafterwannabe]

Cookie Baking Tip

Date Posted: 09:16:52 12/24/05 Sat
Author: Lori Jean
Subject: TIP: For Those Of You Who Will Be Making Cookies Today.....

Hi Ladies,
I'm sure a lot of you will be baking Christmas cookies like me today. I have a tip for you; When I bake cookies,
I cover the cookie sheet with aluminum foil before I put the cookie dough on them. When they are finished baking, all you have to do is slide the entire aluminum foil sheet off onto the table to cool. Replace with another aluminum foil sheet to bake more. Saves cleaning cookie sheets and scraping the sheets after several batches.
Hugs,
Lori Jean )

Replies:
[> Re: TIP: For Those Of You Who Will Be Making Cookies Today..... -- shilo, 11:49:49 12/24/05 Sat [1]

Great tip. I'll have to do that next time.

[> Re: TIP: For Those Of You Who Will Be Making Cookies Today..... -- MaryLee, 11:57:00 12/24/05 Sat [1]

I use the parchment paper, keeps them from burning

[> Re: TIP: For Those Of You Who Will Be Making Cookies Today..... -- nizza, 13:12:05 12/24/05 Sat [1]

Lori great tip. I was baking batches of cookies last night and did not have enough racks to put them on. The aluminum foil would have worked out great. I will try it next time. Thanks and Happy Holidays!

[> Re: TIP: For Those Of You Who Will Be Making Cookies Today..... -- crafterwannabe, 13:15:55 12/24/05 Sat [1]

I'm a big fan of parchment paper too. I wouldn't bake cookies without it. (Some exceptions like spritz cookies....)

[crafterwannabe]

Members' Cooking Tips & Short Cuts

Date Posted: 13:02:00 09/06/06 Wed
Author: shilo
Subject: OT just wanted to start a thread on hints and short cuts for cooking

I was at the store getting avacodos to make some quacomole, my husband was just grabing them and putting them in the bag. I told him, then showed him how to pick good avocodes, besides just being soft. You push back the brown stem on the avacodos. If its green under the stem thats what you want. If its brown you don't want it because the avocodos will be brown inside. Thats a way to tell if they are not over riped.

Replies:
[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Jude_KS, 19:31:50 09/06/06 Wed [1]

Use an ice cream dipper to put muffin or cake batter into
muffin pans - you can measure out the dips and make even,
beautiful cupcakes...

Also: if you want more exact servings of fudge - its
great to use a small dipper and dip the fudge out onto
parchment paper making "patties" - this is how I make my cow patty candies.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Amanda F, 01:40:36 09/07/06 Thu [1]

I think one of the most useful tip that I have to offer is how to keep a pot of water from boiling over. I use this tip all of the time when boiling potatoes, pasta, etc.... Just take a little oil, shortening, or even cooking spray and wipe it {I use a paper towel} along the inside edge of the top of the pot. I can't explain why this works but the water will not boil up pass this line of oil, etc.... unless you have a lid on the pot.

I would love to be able to do like Willow does and do everything in one day but with 13 mouths to feed that would be next to impossible. LOL

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Winnie, 11:56:05 09/09/06 Sat [1]

When I cook spaghetti I get a handful of spaghetti and break it into 2" pieces before cooking it. That way you don't have to cut it up when you are eating it. There are some really good hints here. Keep them coming.
Hugs, Winnie

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Mary, 12:15:07 09/09/06 Sat [1]

When I buy ground meat at the store for spaghetti or soups, I cook it first, place in a colander and rinse well. This gets rid of most of the grease. I now freeze the amounts needed for a meal in freezer ziplock backs. Makes cooking time a lot shorter when the meat is already cooked.

I also do this with chicken, tearing into small pieces and freezing.

I wait until I'm actually using the meat to season it.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- DJ, 17:43:07 09/09/06 Sat [1]

Not a cooking hint but cooking related .... if you drop a raw egg on the floor just pour a lot of salt on it, wait a minute and the salt will soak up the egg and then you can just sweep it up, beats trying to clean slippery egg any other way.
Instead of using flour when making chocolate cakes use cocoa powder, looks much better when turned out of the pan

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Lynn, 06:19:07 09/07/06 Thu [1]

Whenever I start to prepare something on my counter, I always lay and open a newspaper. It catches flour, etc spills. So easy to clean up. just roll it and put in garbage

Good for using to roll out biscuits or cookies too, just put a piece of wax paper on the newspaper. Feel free to sprinkle flour anywhere on the paper without worrying about cleanup

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- craftster, 08:26:11 09/07/06 Thu [1]

Lynn,
That is a great idea. I hate to get out the pastry sheet when rolling out enough pie dough for just one pie. Using just waxed paper doesn't work that well. Thanks for the tip!

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Lisa, 22:40:50 09/09/06 Sat [1]

If you have to use ice trays, be sure and spray them with a light coating of cooking spray like PAM. Makes the ice come right out. I do it about once every two weeks or so. Our ice maker usually doesn't keep up in the summer time. Thanks to everyone for all the great hints. Hugs, Lisa

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- DianeLea, 09:38:58 09/10/06 Sun [1]

To save time when making cookies, skip the step that says to cream the butter and sugar together before adding eggs. I just throw the butter, sugar, eggs, vanilla (or other extracts)plus the salt into the bowl and beat it together. I put the salt into the wet ingredients instead of the dry. I feel it gets more evenly distributed that way.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- twinklenose, 15:16:03 09/10/06 Sun [1]

I let the egg boil along in the same pot as the potatoes when making potato salad.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Doreen, 18:18:11 09/10/06 Sun [1]

Hi twinklenose, I am writing this out of concern...I know that eggs are supposed to be pre-washed and that we are not supposed to wash them but be careful when cooking (boiling) them with other food as they might contain small traces of dirt (or other) that will cross-contaminate the other food in the same pot.

Speaking of hard boiling eggs, just thought to add this here (probably many of you already know this)

Cold Rinse. This will stop the eggs from cooking by their own heat,
and will also help with pealing. Plunge them into cold water for about
30 seconds or just long enough to make them handleable. The cold shell
and the steaming egg inside will make peeling easy.

Peeling. Then take the egg in your hands and roll it back and forth in
your palms. Peeling the egg should now be a cinch or gently but firmly
break an egg against the surface of the sink or counter top, rotate the
egg in your hands, and again crack the egg against a hard surface.
Repeat until you've cracked the egg several times, all over its surface.
Now the shell will virtually fall off by rubbing.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- twinklenose, 18:05:10 09/11/06 Mon [1]

Hi, Doreen--Thank you for those tips. I certainly wouldn't want to do anything that may be harmful, and I do try to be a clean, cautious cook!:)
Those hints on peeling boiled eggs will sure come in handy--every holiday it seems I get terribly frustrated, because the eggs won't peel right and end up looking horrible!:( Thanks!

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Dakotajo, 18:53:27 09/11/06 Mon [1]

Making meatloaf: I think it mixes better to "mix" the ingredients by hand (also a good finger exercise/workout), but I hated putting my hands in the stuff (cold, messy, and just didn't seem hygenic). My tip: I now keep a package of disposable gloves in my kitchen for those messy jobs. Now my hands stay warm, the mixture gets really mixed, and cleaning my hands after is a snap.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- jmarie, 23:07:34 09/11/06 Mon [1]

Because I am 5' short whenever I mix anything (cookies, meatloaf etc) I put the bowl in the sink. It is so much easier to stir and knead.
Great ideas everybody.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- va, 14:25:42 09/06/06 Wed [1]

My tip is to always use parchment paper when baking cookies, rolls, or other. It not only keeps the cookies from sticking, it makes clean up a breeze! va

[> [> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Doreen, 19:13:15 09/06/06 Wed [1]

Adding to va's idea of using parchment when baking cookies, I also use it when I am baking big batches of cookies especially at Christmas...while a batch is baking, I get the next batch ready on the parchment paper ready to be placed on the baking sheets as they come out of the oven (you only need a couple of minutes of cooling to replace with the next batch). This also saves on using too many baking sheets and saves space - worked wonders for me last Christmas LOL, this is what I used to make Lori Jean's yummy Christmas cookies.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- M♡ther Hen, 15:59:46 09/06/06 Wed [1]

My > Potato Masher Tip > >
Use a Potato Masher to mix the Ground meat in the pan for Chilli or Loose meat for Spaghetti or when mixing Cookie dough.
Mother Hen <><

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Willow, 17:18:14 09/06/06 Wed [1]

I try to cook for the week! Bake a chicken, meatloaf, lasagna ect.... at the same time. Peel potatos & keep in a large container (I use a tall glass canister) of water in the fridge. They are ready to be cut & cooked.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Cindy, 20:56:52 09/08/06 Fri [1]

Not really a cooking hint, but a serving hint.

When cutting up cooked spaghetti for kiddos, use your pizza cutter. Just roll back and forth through the spaghetti, easy as can be and much faster than a fork/knife.

[> [> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Winnie, 11:48:19 09/09/06 Sat [1]

Cindy, When I cook spaghetti I always break it up into probably 2" pieces before putting it in the water. My husband used to get so frustated with having to cut the spaghetti up. He is the one that suggested I break it up before cooking. Hugs, Winnie

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Lori Jean, 21:05:21 09/08/06 Fri [1]

Shilo,
What a neat thread! There was a tip in one of my Gooseberry Patch cookbooks. It's not really a "cooking tip" but a tip for serving. Before parties, scoop out balls of ice cream ahead of time and place in cupcake liners. Keep frozen on a cookie sheet until time to serve the cake. That way, it's very easy to serve guests without digging and grunting your way through each scoop! Oh! Another tip. Whenever I'm baking and have to scoop out flour/sugar/powdered sugar/brown sugar from the canister, I place the canister in the sink when measuring. That way, any spillage I can rinse down the sink and not have a lot of clean-up on the counter.
Hugs,
Lori Jean )

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- katieangelamber, 21:22:22 09/08/06 Fri [1]

While stopping at a fruit stand this summer I picked up on a good tip to tall if a cantalope is ripe. Look at the stem end. If there is any green surrounding it then it's not ripe even if the general overall color looks ripe.
Hugs, katieangelamber

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Diane from Pa, 22:07:29 09/08/06 Fri [1]

** Lynn ~ I love the idea about the newspaper. I might have to do that when I make pies. I have a pastry sheet ~ but I always have flour all over the counter. It is so hard to get it all wiped up. Usually the next day I still see streaks!!!!!!!!!!!!!

**Va ~ I love that Reynolds Release foil. I put that on the trays and the cookies come right off the tray and clean up is a breeze!!!!!!!!!!

** Lori Jean ~ I always measure flour, etc over the sink.

** KAA ~ I always smell a cantalope to see if it smells like a lope!!!!!! I always think that people in the store probably think that I am a 'fruit' standing there smelling lopes!!!!!!!!!!! LOL I wish a watermelon smelled!!!!!!!!
Hugs, Diane

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- SallyIndy, 22:30:21 09/08/06 Fri [1]

my best tip is how to peel a banana. Had a friend show me this and I couldn't believe it..but it works. We {not sure if this is just an American thing or not} try to peel banans from the wrong end...the part that was just cut from the tree. Just turn it over..go to the smaller end and just pinch lightly and it will pop right open and peel very easily. try this...it will make you want to smack your forehead and go well DUH! >^..^<

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- cocacolabaka, 21:03:54 09/12/06 Tue [1]

when you stack cookies in tins, use coffee filters between the layers. Barbara

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Peg Hanson, 21:24:58 09/13/06 Wed [1]

When beef roasts are on sale, I choose several and have the meat clerks grind them up for good (no additives) hamburger.
They will wrap in just the size packages you desire.

[> Re: OT just wanted to start a thread on hints and short cuts for cooking -- Diane from Pa, 22:20:39 09/13/06 Wed [1]

I buy sirloin tips when they are on sale and get it all ground in hamburger. Usually about $1.99 a pound and it is really good. Hardly any fat in it. Hugs, Diane
*************************************************************
Storing/Refrigerating Left-Overs

Date Posted: 17:49:20 10/31/06 Tue
Author: Carol Klee
Subject: OT When do you put leftovers in fridge?

Ladies, My husband and I have had this disagreement for years. I get up from the table and take care of all the leftovers. He is constantly telling me that I have to cool everything before I put it away. I feel that by the time you get done eating it should be cooled enough. What do you do? I'm so tired of this argument. Carol Klee

Replies:
[> Re: OT When do you put leftovers in fridge? -- KrafteeKaren, 18:14:26 10/31/06 Tue [1]

Carol...if it is something that is hot, I let it cool until it isn't hot but then put it away sometimes when it is still warm. When something is cold...potato salad, devil eggs, etc., I put it away right after we eat. Hope this helps. One thing that I don't do is put Turkey in the fridge with bones in it.
Hugs

[> Re: OT When do you put leftovers in fridge? -- Fran, 18:31:29 10/31/06 Tue [1]

The USDA Saftey guide lines is as followed:
Leftovers

Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F).
Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
Use cooked leftovers within 4 days.
Huggles
Fran

[> Re: OT When do you put leftovers in fridge? -- Shirttails, 18:42:56 10/31/06 Tue [1]

I agree...salads and cold stuff go right into the refrigerator. Hot foods cool down first and then put into the refrigerator.

[> Re: OT When do you put leftovers in fridge? -- Carol Klee, 21:05:07 10/31/06 Tue [1]

Thanks girls. You have been very helpful. Carol Klee

[> Re: OT When do you put leftovers in fridge? -- Joan(Utah), 11:23:46 11/01/06 Wed [1]

I agree with you totally, by the time we are done eating I begin putting everything in the fridge. Most is totally cooled by then and if not I do not care, it has always been put right away. Joan

[> Re: OT When do you put leftovers in fridge? -- Doreen, 12:16:16 11/01/06 Wed [1]

Hi Carol, here's an interesting webpage to read...

http://hgic.clemson.edu/factsheets/HGIC3606.htm

LOL Karen about the turkey, that is something my DH insists we do but then of course, he will not do it as he hates bones on meats and fish!!! So I either end up doing it myself or sometimes I get a volunteer especially at Christmas time

[> Re: OT When do you put leftovers in fridge? -- Carol Klee, 13:26:27 11/01/06 Wed [1]

Doreen, Thanks for the web site. I printed it out and am putting it with my recipe books so I can check on it often. Thanks again to all. Carol K

[> Re: OT When do you put leftovers in fridge? -- Doreen, 17:18:11 11/01/06 Wed [1]

You're welcome Carol, here's another interesting site, maybe you could bookmark it in your favourites to refer to...scroll down to Frequently Asked Questions.

http://msucares.com/health/food_safety/index.html#faq

[> Re: OT When do you put leftovers in fridge? -- Carol Klee, 21:30:18 11/01/06 Wed [1]

Doreen, A wealth of info here. With so much power outage in the past few weeks, this became very useful. Thanks again for saving my day. Carol Klee

[> Re: OT When do you put leftovers in fridge? -- Candy, 22:04:58 11/01/06 Wed [1]

What is the thing about the bones in turkey? I am just curious. Whenever I cook turkey we usually pick all the meat off the bones and serve it all on a big turkey platter, so I don't have any bones left anyway, but I didn't know there was a danger.
Candy
Oh yeah, I wouldn't put anything really hot in the fridge, but I have put warm stuff in there. We don't usually have any leftovers but they are always cooled before I put them up. I guess the idea is that if you put too much warm stuff in there it could raise the temperature and let some food spoil???? Does this make any sense?
Hugs

[> Re: OT When do you put leftovers in fridge? -- Kathy, 22:18:55 11/01/06 Wed [1]

I took home ex class thru the town that I live to find out about canning times ex.... and they say if it's something thick like soup, put it in a large shallow pan to cool in the fridge as if it's left in the pot the center of the soup doesn't cool as fast and that's where the bad stuff grows. Other than that the 2 hr rule applies, but I like to put my stuff in when I know I'm done with it. These modern fridges can handle the heat and cool things down fast.
Kathy

[> Re: OT When do you put leftovers in fridge? -- Judy R, 04:45:12 11/02/06 Thu [1]

I read somewhere that the thing about not putting anything in the fridge untill it cools, dates back to the days of the "Ice Box" And you didn't put anything hot in because it would melt the ice. It just kept getting handed down from mother to daughter over the years. Makes sense to me. I figure by the time we are finished eating, it is cool enough.

[> Re: OT When do you put leftovers in fridge? -- Nanny, 09:37:19 11/02/06 Thu [1]

Hello Carol, I took the food handling course and they taught us that you put everything directly into fridge. No cooling down is needed. They say this is an old wives tale from the days of ice boxes. Also say that 2 days is the life of most left overs. The rule of thumb is if you're not going to use it in two days than freeze it. You are very right as soon as you finish with dinner put everything away.
Hugs
Nanny

[> Re: OT When do you put leftovers in fridge? -- Doreen, 13:50:43 11/02/06 Thu [1]

Candy, you asked about the bones in turkey, well I am not sure, it was interesting to know that KK says the same thing as my husband about putting the leftovers away - we do carve the turkey but there is always some left on the bone.

Here is a site to read which is very interesting to anyone who is interested seeing as the turkey season is coming soon...

http://www.urbanext.uiuc.edu/turkey/leftovers.html

You could bookmark it as the links on the sides are quite interesting too.
Hugs
Doreen

[crafterwannabe]

Food - Keep or Toss?

Date Posted: 20:42:40 03/17/07 Sat
Author: Crafty Me2
Subject: OT Let's play Food: Keep or Toss

Nice little exercise to check your knowledge on food storage and use!! Pay attention to #11,16,23!

http://lancaster.unl.edu/food/ftmar07.shtml