cooking tips

How to store Berries- Refrigerate berries in a single layer, loosely covered up to 2 days. Rinse just before using. Use within 2 to 3 days and allow berries to come to room temp for the best flavor.

Cutting phylo dough requires a sharp knife- press down firmly to cut. Don't saw, which tears the dough.

Small baby vegetables- cut iceberg in half and top with chicken or tuna salad. See melissas.com or boggiatto.com for more.

For deep rich color when dyeing Easter eggs, use past or gel food coloring. Add a teaspoon of vinegar to ¾ cup of hot water and stir in color until water is a deep hue.

Two bite burgers-“sliders” shape pound of ground beef into eight patties; broil, grill or fry to 160 degrees and serve in round dinner rolls or miniature buns


To save money by stocking up during sales use within these guidelines:
Cooked chicken breasts- 4 months
Cooked meat dished: 3 months
Uncooked poultry: 1 year
Uncooked beef roast/steaks: 1 year
Uncooked pork roasts/chop: 6 months
Uncooked ground beef: 4 months
Frozen veg and fruits:1 year
Bread and tortillas: 3 to 6 months
Butter: 6 months

COLD FACTS
Freeze fast: quick and even freezing help preserve the taste and texture of foods. Divide large amounts of food into 1 to 2 serving proportions; let cool at room temp for 30 minutes. (of cooling longer –refrigerate)
Once cool, seal container and freeze
If freezing several items at once, allow enough space around them so cold air can circulate and freeze the food more evenly

Smart Storage- make freezer bags easy to stack and thaw by laying the sealed bags in a wide metal pan to freeze flat. Once frozen, remove from pan and stack. Place items to be stored the longest in the coldest part of the freezer at the back. Use the door for items to be used the soonest.
UES IT- attach an index card to the fridge to keep track of what’s in the freezer and that date it went in. before grocery shopping check the list to see what you have on hand in the freezer.

TYPES OF OILS:
Toasted sesame oil- contains antioxidants. Best for- adding rich nutty flavor to Asian dishes
Canola oil. High in cholesterol-reducing polyunsat. Fats. Best for-sautéing, especially foods from central and south Am. and baking.
Soybean oil- A higher proportion of polyunsat. Fast mean “for lower cholesterol use this instead of olive oil. BEST FOR- Everyday cooling, including sautéing.
Olive oil- high in hear healthy monounsat. Fats. Helps reduce bad choel. Best for- use extra virgin in salad dressings and sauces. Use regular olive oil for sautéing
Peanut Oil- contains vitamin E and heart healthy plan steroll good ration of saturated, mon. and poloyunsat. Fats. Best for stir fries, cheese dishes.