Half-and-Half

If you have half-and-half on hand, it’s a perfect cup-for-cup substitute for milk in baking recipes. Because half-and-half is made up of 50% whole milk and 50% heavy cream, it will offer close to the same results as milk would, while adding a lovely richness to your baked goods.

Heavy Cream

Heavy cream is a great substitute for milk in a baking recipe, but it needs to be diluted slightly since it’s richer and thicker than milk. It boasts a fat content of 36% to 40%, while whole milk is only a little over 3% milk fat. Mix 1/2 cup each of heavy cream and water to replace 1 cup of milk for a more similar viscosity and fat content. It will add a luscious creaminess to your recipe without altering the final texture too much. I love using it in sweet and savory scone recipes to keep them soft and tender.

Nondairy Milks

If you need a plant-based milk for your baking recipes, there are more nondairy milk options than ever. Although any of these can be used as a cup-for-cup substitute, each has a slightly different flavor and texture that can alter your baked goods. Soy milk has the most neutral taste and is closest to milk in viscosity, while almond milk is the leanest and thinnest. Oat milk and coconut milk have a lovely, thick texture and mouthfeel, but they also have a detectable flavor that may not work in every recipe.

Evaporated Milk

The beauty of evaporated milk is its convenience, since you can tuck it away in your cupboard. Evaporated milk has undergone a cooking process that removes over half its water content. To use it as a milk replacement, you need to add some of the water back. For every 1 cup of milk in your recipe, use 1/2 cup evaporated milk mixed with 1/2 cup of water. Don’t confuse evaporated milk and sweetened condensed milk, as they have different consistencies and sweetness levels.

Yogurt

Yogurt is a great milk substitute because of its ability to add moisture and enhance the texture of baked goods, but it will also add a gentle tang. Plain yogurt, which is slightly runny, can be used as an even cup-for-cup substitution. Greek yogurt is much thicker, so it’s best to mix equal parts Greek yogurt and water to thin it. In general, steer clear of flavored yogurts. You want your other ingredients to shine, not your milk substitute.

Sour Cream

Just as yogurt adds incredible moisture and texture, sour cream does the job just as well if not better. Sour cream is more neutral than yogurt, without the same tanginess but offering more richness. Swap sour cream for milk using a cup-for-cup measurement, and enjoy the incredible creaminess it adds to baked goods. Sour cream works well in sturdy baked goods with a slightly dense crumb, like muffins and loaf cakes. Lighter cakes may not rise as high but will still bake well.

Buttermilk

It might seem that the odds of having buttermilk but not regular milk on hand are low, but I always have a partial container of buttermilk and run out of milk quickly, so I could see it happening. Buttermilk is cultured milk, making it a natural choice for a milk substitute. Its acidic properties can benefit your bakes, from soft cakes to light quick breads, since the acidity breaks down gluten and reacts with baking soda to create lift. The tradeoff is that it will add tang to your recipes.

Canned Coconut Milk

If you’ve tucked away a few cans of unsweetened coconut milk in your cupboards, now is the time to use one. Canned coconut milk, which is thicker and richer than a refrigerated coconut milk beverage, makes a wonderful cup-for-cup substitute for milk in a recipe, imparting a hint of coconut flavor. Shake the can well before opening to combine any separated coconut cream and water, or pour it into a bowl and whisk until smooth. Canned light coconut milk has a little less cream but also works well.

Water

In a pinch, you can get away with using water instead of milk, especially if a recipe calls for only a small amount, like 1/4 cup or less. The main problem with using water is that the lack of fat can make your bakes taste soggy rather than moist. To make up for the lack of richness, add 1 tablespoon of melted butter for every 1 cup of water you’re using, but keep in mind that the texture of your baked goods will still be pretty different.

Dry Milk Powder

Shelf-stable milk powder isn’t as fresh-tasting as refrigerated milk, but for baked goods, it’s an incredible, convenient replacement. Dissolve the powder in water according to the suggested ratios on the package and use it cup-for-cup as you would with milk. Nonfat dry milk powder will have a lighter consistency and flavor, and whole milk powder will be slightly richer. Choose the option that fits your recipe best.

Sweetened Condensed Milk

Sweetened condensed milk is made from cooking milk and sugar until very thick and syrupy. Due to these two factors, it can serve as a milk substitute; however, it should be diluted with water and the sugar in the recipe should be adjusted. The added sugar can cause baked goods to brown quickly, so keep watch as they bake to avoid burning them. Mix 50% water and 50% sweetened condensed milk to achieve a consistency similar to milk, and consider reducing the sugar in the recipe by a few tablespoons.

Cottage Cheese

This high-protein ingredient is extremely versatile, including as a milk substitute. To integrate it more easily into batters and doughs, start by blending your choice of low-fat or whole-milk cottage cheese until smooth. You can use the same amount as you would for milk, though your batters might be a little thicker. Look for cottage cheese without gums for the best texture in your bakes, and depending on the brand, you may want to reduce the salt in your recipe slightly.

Milk Substitutes for Baking FAQ

Which nondairy milk substitute is best for baking?

The best nondairy milk for baking is largely a matter of personal preference, but soy milk has the most neutral flavor and a consistency and protein amount closest to dairy milk. Oat and coconut milk are also good options; however, they have more distinct tastes. It may take some experimentation to find your preferred nondairy milk since viscosity, flavor and even natural sweetness can vary from brand to brand, even within the same type of dairy-free milk.

How do different milk substitutes affect the browning or rise of baked goods?

Ingredients with sugar, fat, water and acidity affect how baked goods brown and rise, so adjusting those ratios with milk substitutes can also change the result. Milk substitutes with more sugar will cause baked goods to brown more quickly or potentially develop hard edges. Substitutes with more acidity will make baked goods rise taller, with lighter crumbs, and those with more fat than milk will create denser baked goods.

Are there any milk substitutes that should be avoided for certain types of baked goods?

In general, sweetened or flavored milk substitutes should be avoided or the recipe should be adjusted so the ratios in the recipe aren’t skewed too far off. Light and airy cakes can become wet with a watery milk substitute or heavy and dense with a rich replacement. So, while there is no hard and fast rule about what not to use, consider the type of recipe you are baking before choosing a substitute.

The post 12 Milk Substitutes for Baking appeared first on Taste of Home.

Milk and Lemon Juice or Vinegar

This stellar method for making buttermilk at home is one of our favorites. Technically, it’s soured milk since it lacks the fermentation of real, cultured buttermilk, but the combination of rich dairy and acidity works almost exactly the same as buttermilk in baked goods and quick batters, such as pancakes and waffles. This substitute is best for bakes versus dips or dressings.

For each cup of buttermilk needed, add 1 tablespoon of distilled white vinegar or lemon juice to a measuring cup and pour in enough milk to measure 1 cup. Stir, then let stand for 5 to 10 minutes, until slightly thickened. It will curdle slightly; just whisk it back together before using it. Don’t be tempted to eyeball the vinegar, as you could end up with overly sour bakes or not enough acidity to react with baking soda or powder. If you’re out of milk, try one of these milk substitutes instead.

Cream of Tartar and Milk

In the event you’re caught without lemon juice or white vinegar (sorry, balsamic won’t work here), cream of tartar is a great pantry-friendly ingredient to make a buttermilk alternative. Cream of tartar is a byproduct of winemaking (it’s a powdered form of tartaric acid) but has versatile uses in the kitchen, such as in recipes with cream of tartar, including classic snickerdoodles where it adds tang and a soft texture to the cookies.

If using this substitute, stick to baked good recipes. To replace 1 cup of buttermilk in baked recipes, mix 1 cup of milk with 1-1/2 teaspoons cream of tartar. This combination adds acidity, but it won’t thicken the milk, so whole milk is a better choice over low-fat to prevent a thin or watery batter.

Yogurt

Yogurt is a common ingredient in cakes, muffins, scones and yogurt pancakes because it tenderizes gluten similar to how buttermilk does. You can substitute an equal amount of plain, whole-milk or low-fat yogurt for the buttermilk since it has a similar consistency. If using thick Greek yogurt, before measuring it, thin it with enough water or milk until it’s pourable.

Yogurt can be used in cold dips and dressings as well as in baked goods. We recommend using unsweetened yogurt; however, if you use a flavored variety, you may need to adjust the sugar in your recipe accordingly. If you make yogurt at home, you can use that as well, adjusting the consistency as needed.

Sour Cream

Sour cream has a higher fat content than buttermilk, making it an extra-creamy buttermilk substitute. There are plenty of great sour cream desserts that use it right out of the carton, but to replace buttermilk, it needs to be thinned with milk or water to get to the right consistency. For each cup of buttermilk needed, mix 3/4 cup sour cream with 1/4 cup liquid.

The flavor of sour cream isn’t quite as sharp as buttermilk, which won’t be noticeable in baked goods. However, for dips and dressings, you may want to add a splash of fresh citrus or vinegar to perk it up.

Dairy-Free Yogurt and Milk Plus Vinegar

If you need a dairy-free buttermilk substitute, try this: Combine 3/4 cup plain almond milk yogurt, 1/4 cup unsweetened almond milk and 1/2 teaspoon white vinegar. Let it stand for 5 to 10 minutes to thicken slightly, and then use it as a stand-in for 1 cup buttermilk. Unsweetened coconut milk yogurt and coconut milk can also be used for those with a nut allergy.

The lack of fat in nondairy milks and some yogurts can make the texture of more delicate baked goods a little coarse or dry, so it’s important not to overbake these treats.

Buttermilk Powder

Buttermilk powder is a unique buttermilk replacement. Found on the shelves at grocery stores (though it needs refrigeration after opening), it’s made from dried and ground buttermilk. To use it, the powder, depending on the brand, can either be dissolved in water or mixed into the other dry ingredients. Follow the ratios suggested on the packaging, since they vary between companies.

While buttermilk powder sounds ideal and is good in an emergency, it lacks the same rich flavor and silky texture of real buttermilk. It’s best for recipes that need only a small amount of buttermilk for tang versus those that rely on a hefty amount to create a specific batter texture.

Kefir

Kefir is a tart, fermented yogurt-like drink that is very similar in taste and texture to buttermilk. Because it’s a drink, it’s not as thick as yogurt and sour cream, so it has the added benefit of not needing to be thinned. You can use the same amount of kefir as you would for buttermilk in almost any recipe. Stick with plain, unsweetened kefir so you can control the amount of added sugar in your recipe. If you have any left over after using it, you can drink it, or it can also be thickened and used as a cream cheese substitute.

Buttermilk Substitutes FAQ

Can you freeze buttermilk?

Freezing buttermilk is a great idea to prevent it from spoiling before you use it. Any time you are freezing food, use freezer-proof containers or bags to prevent freezer burn. Similar to freezing milk, it’s easier to freeze smaller portions of buttermilk in ice cube trays or bags so you can thaw only what you need. Thaw it overnight in the refrigerator and whisk it well before using, as it will separate as it thaws. Buttermilk will last about one month in the freezer.

Can I make buttermilk with nondairy milk?

We recommend a combination of nondairy yogurt, nondairy milk and vinegar for a thicker result that is closer to real buttermilk. Nondairy milk consistencies range from thin and slightly watery to rich and creamy, like coconut milk. Many also have added sugar or are naturally sweet, which can alter how a cake bakes or browns in the oven. It may take some experimentation to find the combination you prefer, but in general, stick to unsweetened, plain nondairy products.

What are the best buttermilk substitutes for pancakes?

The best buttermilk substitutes for pancakes are yogurt (thinned out if using Greek yogurt) and milk mixed with lemon juice or vinegar. I have found that these two options are most similar in consistency to buttermilk, which makes a big difference in pancake recipes. If the batter is too runny, it won’t hold its shape when spooned onto a griddle or hot skillet; however, if it’s too thick, it won’t cook through properly.

Does using a buttermilk substitute affect baking results?

Baking recipes are carefully created to have just the right ingredient ratios, so using a buttermilk substitute can affect how the baked good rises and its texture. Buttermilk replacements with less fat can make baked goods drier and potentially denser, with less rise. Alternatives that are runnier can create a wetter, spongelike crumb. If the recipe calls for a small amount of buttermilk, you may not even notice. For recipes with more than 1 cup of buttermilk, it’s best to wait and use the real thing.

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Margarine

Margarine is possibly the most-used butter substitute for baking cookies, cakes, doughnuts or just about anything else. One key difference between butter and margarine is that margarine is primarily made from oil and water, making it a dairy-free option. Butter flavoring is added, but keep in mind the taste may not be quite as rich as it would be with real butter.

Use margarine as an even swap for the amount of butter a recipe calls for. Because of the higher water content, the texture of your baked goods may be a little softer than those made with butter. However, margarine actually helps cookies keep their shape slightly better than butter, so if the shape of your cookies is really important to you, keep this alternative top of mind.

Shortening

Like margarine, shortening is a smart butter substitute when baking. You can use a one-to-one swap for most recipes. But remember, shortening lacks flavor (and water), so you may want to use butter-flavored shortening and add a bit more water to your recipe. The lack of water also means extra-tender and soft baked goods.

Olive and Vegetable Oil

You might be out of butter, but you likely have a bottle of oil on hand. Since oils don’t whip and aerate like butter, they work best for muffins and quick breads, but you can also use them for cakes. Because oils lack water, you should use a bit less of them in your recipe. Try 3/4 cup olive or vegetable oil for every 1 cup of butter called for. Vegetable oil won’t change the flavor very much, while olive oil will bring an earthier flavor.

Coconut Oil

When you’re out of butter, swap in coconut oil in equal amounts for nearly any baked good. It’s a great plant-based butter substitute for cakes, brownies, quick breads, muffins, cornbread and yeast breads. Keep in mind it’s one of the few butter substitutes that make cookies crunchy! If you don’t want too much coconut flavor, use refined coconut oil, which has a more neutral taste.

Vegan Butter

Vegan butter is an ideal alternative for those who don’t eat animal-based foods, along with those following a dairy-free diet. If you need a recommendation, we found these to be the best vegan butter brands. Use an even swap for the amount of regular butter called for in your recipe. This is one of the best options to consider for baked goods and even buttercream frosting. Use vegan butter sticks versus those in a container for the best results.

Mayonnaise

Some people swear by using mayonnaise instead of butter when making the perfect grilled cheese, and it’s the surprise ingredient in this tender chocolate mayonnaise cake, where it replaces butter or oil. It’s an especially great substitute in recipes that use melted butter, such as brownies or cookies. Swap half the amount of butter called for with mayonnaise.

Pumpkin Puree

If you love pumpkin, you’ll love that you can swap it for butter in your treats. To figure out how much pumpkin puree to use (not canned pie filling), multiply the amount of butter in a recipe by 3/4 to get the correct amount. For example, if a recipe calls for 1 cup of butter, use 3/4 cup of pumpkin. It’s both a fat and a sweetener for quick breads, cakes, cupcakes, bars and cookies. Remember that pumpkin will change the color of your cookies and yield a denser texture than butter.

Applesauce

To lighten up cookies, quick breads and other baked goods, swap in unsweetened applesauce. It’s a long-time healthy butter substitute that still yields super soft, moist sweets. Replace half a recipe’s butter amount with applesauce, and you’ll be enjoying sweet treats in no time. You may detect a slight apple flavor in your treats, but it won’t be prominent.

Greek Yogurt

Full-fat yogurt brings richness to baked goods. Try swapping an equal amount of Greek yogurt for butter when baking cakes and cookies for ultra-soft snacks. Depending on the brand of yogurt, your cookies may have more or less of a tangy flavor.

Bananas

Fix your cookie craving with a mashed banana. Your cookies will turn out a bit dense and, of course, offer a slight banana flavor, but this is a smart, healthy option when you’re out of butter. Mashed bananas also work well as butter substitutes for cakes, cupcakes, muffins and quick breads. In general, one banana is equal to one stick of butter.

Avocado

We love avocado toast because it delivers excellent fats in a daily diet. Why not use those same fats in place of butter? To use this alternative, mash or puree an equal amount of ripe avocado to replace the amount of butter called for in the recipe. Avocados can be used for baked goods, such as muffins, banana bread and cupcakes. It may slightly alter the color of your treats, but most of the green color will fade during baking.

Prune Butter

Simmering prunes in water creates prune butter. Once they’re tender, the prunes are blended until smooth. You can use this as an even swap for the amount of butter called for in a baking recipe, like cookies, brownies or quick breads. However, keep in mind that it may impart a different flavor and is best when paired with chocolate, cinnamon, or warm spices. You can also use a mixture of real butter and prune butter as a way to reduce the fat content of what you’re making while maintaining texture.

Ghee

Ghee, or clarified butter, is made by removing the milk solids and most of the water from butter. Because of that process, it is more similar to oil than real butter. Thanks to its unique, caramelized, nutty flavor, it’s a great substitute for butter in savory recipes. However, it won’t produce the same texture when used as a substitute in baking recipes.

Nut Butters

There’s a lot of fat in nut butters, so they naturally lend themselves well as a 1:1 butter substitute, whether you choose peanut, macadamia nut, almond, cashew, pecan or a mixed nut butter. Use a no-stir nut butter, as natural ones tend to separate easily, which can affect the texture of your baked goods. Also, most nut butters have a fairly strong flavor, so keep that in mind when picking one, and, of course, avoid this butter alternative if anyone has a nut allergy.

Butter Substitute FAQ

What’s the best butter substitute for baking?

The best butter substitute for baking is margarine due to its versatility. You can use it for practically any recipe, cooking or baking, and it’s an equal swap for butter, so there’s no math involved. Plus, it helps cookies keep their shape and has a minimal impact on texture. It is slightly less rich than butter, but close enough in a pinch.

How do I make a recipe dairy-free without butter?

You can make a recipe dairy-free without butter by using vegan butter, applesauce, oils, pumpkin puree, mashed bananas, mashed avocados, prune butter or nut butter. Whenever I’m baking a dairy-free dessert, I tend to use vegan butter. It’s a super easy replacement for all cooking or baking recipes (even frosting!) and even comes in sticks for quick measuring.

Is coconut oil a good butter alternative for cookies?

Coconut oil will make cookies a little crispier and crunchier than those baked with butter. However, some folks prefer their cookies this way, so it’s a surprise bonus! If that’s your preferred cookie texture, use coconut oil. Otherwise, for my soft cookie fans, try a different butter substitute.

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Week 1: Bread Dough Basics

Good bread starts with good bread dough. We’ll walk you through how to proof yeast, knead dough and proof dough. To step up your bread game, we’ll show you how to score bread to create picture-perfect loaves. Finally, we’ll teach you how to tell when bread is done so you know when to pull it out of the oven. You got this!

Week 2: Bread Pans

Bread comes in all shapes and sizes. Learn how to make bread in a loaf pan, a round pan, a Dutch oven and a cast-iron skillet. Even no pan at all! (Well, actually, you’ll make it free-form on a sheet pan.)

Week 3: Shaping Bread

Now that you’ve developed your bread dough skills, it’s time to have fun shaping it into different forms. From braids to knots to pumpkins (cute!), these are our favorite ways to shape bread dough.

Week 4: Storing Bread and Using It Up

Now that you’ve learned how to make delicious yeast bread from scratch, it’s worth knowing how to properly store it so it stays fresh for as long as possible. And if you can’t finish the entire loaf in time, that’s OK. You can freeze bread, use it in recipes or turn it into croutons. Let no bread be wasted!

The post The Ultimate Bread Baking Guide appeared first on Taste of Home.

Pick the Right Pan

It all starts with the pie pan. Choose a glass pie plate or metal pie plate with a dull finish (vintage pie pans are a great option). Glass heats up gradually and allows your crust to bake evenly. Plus, its transparent material makes it easy to keep an eye on your crust so you can remove it once it’s golden and crispy. Just don’t forget to grease your glass pie dish before using it.

Metal heats up quickly and allows your crust to bake evenly, although it’s a bit more difficult to keep track of your crust’s progress since you can’t see through the pan. Since aluminum transfers heat the quickest of any other pie pan, we suggest using an aluminum pan to achieve the golden-brown color you want.

Blind Bake Your Crust

Blind baking is a technique that requires partially or fully baking a pie crust before adding any filling. This helps your crust bake evenly and helps you avoid soggy-bottom pies.

First, place the dough in a pie plate and flute the edges. Line the unpricked shell with a double thickness of heavy-duty aluminum foil. If desired, fill it with dried beans, uncooked rice or pie weights. The weight will keep the crust from puffing up, shrinking or slipping as it cooks. Bake the crust at 450°F for eight minutes. Remove the foil and bake for 5 to 6 minutes longer or until the crust is dry and crisp. Cool on a wire rack, then remove the beans.

Test Kitchen Tip: Wondering which fat to use in your pie crust? We tested butter, shortening and lard to see which works best. We found that the best fat to use for a flaky, delicious pie crust is butter.

Use an Egg Wash

Once you’ve prebaked your pie crust, brush the bottom and sides of the crust with egg wash, then reheat it at 400° for four minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden after the filling is added.

Add an Extra Filler

This step is optional. Once you’ve prebaked your crust and brushed it with egg wash, consider adding a dry ingredient—such as cornflakes or breadcrumbs—that acts as a barrier between the crust and the pie filling. No matter what kind of pie you’re baking, this extra filler will prevent the gooey pie filling from making the crust soggy.

Cut Slits in the Top Crust

For double-crust fruit pies, cut slits in the top crust to allow steam to escape. This will prevent moisture from building up in your pie and creating a soggy crust. Plus, there are lots of ways to make decorative pie crusts that allow for this moisture to ventilate.

It’s also worth using a pie bird. Pie birds have a hollow center that steam can escape through for optimal ventilation. If you want to bake pie just like Grandma, a pie bird is the way to go!

Bake on a Baking Sheet

Line a metal baking sheet with parchment paper and bake your pie on it. Metal sheet pans will absorb heat and transfer it to the bottom of the pie, ensuring even browning. Plus, the parchment paper will catch any pie filling that spills, preventing a gooey mess on the floor of your oven.

Lastly, bake your pie on the lowest rack in your oven. The heat will transfer to the bottom of the pie quicker than the top of the pie, crisping the bottom crust while the top browns more slowly.

The post How to Prevent Soggy Pie Crust appeared first on Taste of Home.

But I’m here to tell you a secret: I’m allergic to eggs, so I never use them! Does that mean I feel a little smug now, as egg prices soar and I maintain an egg-free kitchen? Sure! But that also means that I have the expertise to share with all of you during this egg crisis.
I use a common egg substitute for baking, and it is a life-saver.

What is the magical egg replacement?

I’m talking about a “flax egg.” This is an egg substitute that vegans and people with egg allergies have used for a long time. You mix flaxseed with water to get an “eggy” texture, then use it as you would an egg in any baking recipe.

Flaxseed is a handy egg substitute because it’s shelf-stable and extremely cheap. You can buy a bag of ground flaxseed at pretty much any grocery store. It will probably be in the baking aisle. I buy mine at Aldi, where it retails for $3.85 a bag. Each bag of Aldi’s flaxseed contains 60 tablespoons, which is equivalent to 60 eggs. Therefore, each flax egg costs about six cents. It’s amazingly budget-friendly!

How do you bake with a flax egg?

It’s simple math, which isn’t always the case with substitutes. For each egg you want to replace, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about five minutes. If you’re making a recipe that calls for two eggs, then you would use 2 tablespoons of flaxseed and 6 tablespoons of water. (Don’t replace more than two eggs with flax in a recipe, though.)

Once it’s mixed with water, the flaxseed becomes slightly gelatinous, and the texture is reminiscent of a freshly cracked egg. If you’ve ever made chia seed pudding before, it’s a similar process.

I should note that while this is great for baking, it’s not something to use if you’re going to make an omelet or scrambled eggs. If you want to forgo eggs completely until prices drop, use an egg substitute like Just Egg or make a tofu scramble. But if you simply want to cut down on grocery costs while egg prices surge, prioritize real eggs for your breakfast sandwiches and brunch, and stick to a flax egg for baking. Your wallet will thank you!

The post This 6 Cent Egg Replacement Is All I Use for Baking—and I’ll Never Go Back appeared first on Taste of Home.

Because the company was located in the town of Cabot, home of the Cabot Creamery, and not far from Vermont Creamery and Jasper Hill Farm, we had lots of local cheeses at our fingertips. (You can have good local cheese, too, if you head to one of the best cheese shops in the country.)

I’m excited to share some classic and surprising cheeses that you’ll want to try on your homemade pizza. You can even use them to make some of our easy pizza recipes.

What is important when choosing a pizza cheese?

• Meltiness: One of the pleasures of pizza is hot, gooey melted cheese. Generally, this is a quality of young, fresh cheeses that haven’t been aged for long or at all. Younger cheeses are higher in moisture than older cheeses, and the right amount of moisture leads to the best melting cheeses.
• Stretchiness: Some of the nicest melting cheeses are also the stretchiest cheeses. This is particularly true of mozzarella, which is pulled like taffy when it’s being made. Stretchy cheeses form that incredible cheese pull when you lift a slice from the rest of the pie.
• Flavor: Unless you’re making a plain cheese pizza, you’ll want to make sure that the flavor of the cheeses you choose pair well with other ingredients. Would your chosen pizza toppings go well together in another context? If so, they’ll probably make an incredible pizza.
• Rinds and veins: Some cheeses are inoculated with bacteria, yeasts and molds, which cause them to develop additional flavors and characteristics as they age. These processes create complexity that wouldn’t occur naturally, and some bloomy rind and blue cheeses make exceptional pizza toppings.
• Age: Because melty, stretchy cheeses are usually young, they generally aren’t particularly complex in flavor—that’s a quality that typically comes with age. To get the best of both worlds, top pizzas with a combination of a fresher cheese and an intensely flavored older cheese.
• Layering: If you’re using a melting cheese, plan to use a good amount of it. Put it on top of delicate ingredients that might burn at high oven temps. Place ingredients that can handle some browning, such as sausage or pepperoni, or extra moist ingredients, atop that cheese layer. If you’re adding small amounts of fancier cheese in addition, that can be sprinkled on last.

What cheese is best for pizza?

Mozzarella

The king of the stretchy and melty cheeses, mozzarella is a must for many varieties of pizza. Choose low-moisture mozz as your all-purpose pizza sprinkle, and use fresh mozzarella sparingly atop specialty pies, such as the classic Italian Margherita pizza. Don’t know what to buy? Here are the best mozzarellas to use when cooking. And, while pre-shredded cheese makes life easier, do note that the additives that keep it from clumping in the package can inhibit some of its pizza-friendly qualities.

Cheddar

It’s not as stretchy as mozzarella, but cheddar is a great melting cheese, and sharp cheddars boast zingy flavor that’s great on a breakfast pizza or a pie with sweet ingredients—think caramelized onions, roasted winter squash cubes or apple slices. If you have a super-aged cheddar, such as a clothbound or cave-aged variation, consider using that as a secondary cheese sprinkled over a milder cheddar, mozzarella or Monterey Jack.

Chevre

The spreadable, tangy goat cheese is another great counterpoint to both sweet and savory pizza toppings. Consider using it alongside items with French or Mediterranean vibes, including salty cured meats, fresh herbs and lovely orchard fruits like peaches and plums.

Alpine-style cheese

These cheeses can be the best of both worlds for pizza making, as many of them are very meltable (they’re the starring players in fondue), and they tend to have amazing nutty flavors. Look for Gruyere, Raclette, Emmenthaler and Appenzeller.

Fancy blue cheese

Used sparingly, a pungent blue cheese can provide the perfect counterpoint to an elegant collection of pizza toppings. Imagine a combo of arugula, prosciutto, pear and a little bit of Gorgonzola, or consider a mix of wilted spinach, bacon and sliced cooked potato with just a hint of an American artisan blue cheese.

The post This Is the Best Cheese for Pizza, According to a Pizza Chef appeared first on Taste of Home.

Ingredients

• 1 cup pecan halves

There’s a reason “tastes like chicken” is such a popular phrase. Most home cooks reach for boneless, skinless chicken breast for just about any meal. (We know because you’ve sent in thousands of chicken recipes!) Chicken is cheap, plentiful and pairs with nearly anything. But it’s important to remember to take heed when preparing this bird. Raw chicken can be harmful if it’s not handled with care. Cook your next chicken dinner safely by avoiding these common mistakes.

Leaving raw chicken out too long

Many cooks will put chicken out on the counter to thaw, then promptly forget about it. But it’s important to treat chicken as an item with a time stamp. At room temperature, meat can begin to develop harmful bacteria, which if consumed may result in various foodborne illnesses—aka food poisoning.

What to do instead:

Place chicken in the fridge immediately after you’ve finished shopping. Only take it out when you are prepared to cook. If the chicken is frozen, thaw it in the fridge up to two days before cooking. Read more about how to store raw chicken.

Not knowing when to toss raw chicken

Raw chicken is supposed to be pink and a little bit slippery—not slimy, smelly or turning gray. If it’s any of the above, it’s time to toss it. (Learn more about how to tell if chicken is bad.) Whether you brought it home from the grocery store recently or took it out of the freezer to thaw, raw chicken is really only supposed to sit in the refrigerator for one to two days before cooking.

What to do instead: 

Shop intentionally, with a plan to cook chicken within two days if you don’t want to freeze it. Always check raw chicken for the correct color, texture and smell before you use it in a recipe.

Storing raw chicken improperly

Think your meat can stay on any shelf in the fridge? Think again. Chicken juice has a tendency to leak and drip outside of its container. This can be bad news (contamination) if it comes into contact with your produce.

What to do instead:

Place chicken on a plate, then cover and store on the bottom shelf of your refrigerator. Then, when it’s fully thawed, learn how to cut a whole chicken.

Rinsing chicken before you cook

Contrary to popular opinion, raw chicken doesn’t need to be (and shouldn’t be) rinsed in any way. Rinsing can cause bacteria on the chicken to splash and cling to surrounding surfaces, rather than eliminating them from the chicken. Find more food safety mistakes you might be making, and learn about more foods you should never wash before cooking.

What to do instead:

Skip washing the chicken, but make sure you pat-dry it first, like many professional chefs do. Then, send it straight to the frying pan….or oven…or slow cooker.

Marinating chicken improperly

Chicken tastes delicious with a zesty marinade. In fact, it’s one of the easiest ways to tenderize the meat. However, leaving raw chicken breasts or thighs on the counter to marinate can take your dinner from delicious to dangerous, as bacteria can grow better when it’s warm. And though it may seem thrifty, never reuse marinade after it’s come into contact with raw meat.

What to do instead:

Marinate your chicken in an airtight container in the refrigerator. Toss the juices when you’re done.

Reusing tools that have touched raw chicken

If you’re a savvy cook, you probably know a thing or two about multitasking. It’s a time-saver to bounce around the kitchen, stirring a skillet one moment and slicing vegetables the next. When it comes to handling chicken, however, cross-contamination can put you at risk for salmonella. Avoid using utensils, cookware, cutting boards and anything else after they’ve been exposed to raw chicken.

What to do instead:

Thoroughly wash items after they come into contact with the raw chicken.

Letting raw chicken touch other foods

For those who work in tiny kitchens, the cutting board can be priceless space. It may seem easy to chop the romaine lettuce for your salad on the same surface where you’ve cut your raw chicken into slices. Unfortunately, this is an easy way for chicken juice to seep into, and yes, contaminate your food. That’s why you should have at least two cutting boards!

What to do instead:

Avoid placing raw chicken near ingredients that aren’t being cooked. Gain back some workspace with these genius kitchen organizing ideas.

Forgetting to wash your hands

Your hands are often the best tool when it comes to breading and seasoning your protein. But be careful; once they come in contact with chicken juice, they can quickly cross-contaminate anything you touch. Drawer knobs, countertops, seasoning bottles and much more may be covered in harmful bacteria. Find out where germs are lurking in your home.

What to do instead:

Take extra care not to touch any surfaces after handling raw chicken. And if you do, be sure to wipe them down afterwards. A technique that can help is to practice handling chicken using only one hand. That way, the other hand is free to grab the saltshaker or turn on the water when needed. Finally, wash your hands with plenty of soap.

Keeping the same sponge in rotation for months

You might be careful to wash your tools after they come into contact with raw chicken—but have you thought about the sponge you use to clean those tools? Generally, we think of sponges, dishrags and other tools as clean items, but they’re home to dangerous pathogens and bacteria—especially if you’ve been using them to clean tools that touched raw chicken.

What to do instead:

Wash your dishtowels regularly and sanitize your sponges every other day. (One way is to put a wet sponge in the microwave on high for 2 minutes.) How often you replace your sponge depends on what you’re using it for. If it’s a sponge that cleaned up after poultry, sanitize once, then toss after another day or two.

The post 9 Mistakes You Might Be Making with Raw Chicken (and How to Avoid Them) appeared first on Taste of Home.

When your plant produces more than you know what to do with, knowing how to store fresh basil will let you use this type of herb in all kinds of recipes: sauces, savory dishes, desserts and even as a liqueur for cocktails.

How to Choose Fresh Basil

Basil leaves that are ready for harvesting will be fragrant, plump and a vivid shade of green or purple. (The color will depend on your variety of basil.) The stems should be sturdy with no shriveled or wilted leaves. Look for stems that are at least six to eight inches in height, which will have an easier time regrowing than very young stems. It’s best to harvest before basil plants flower—avoid stems with large buds or open flowers, as their leaves will be bitter-tasting.

Editor’s Tip: Make a habit of pruning your herbs like basil plants to remove emerging flower buds. When you see them, just pinch the buds off of the plants. This keeps basil plants alive longer and lets them direct their energy into growing more leaves.

How to harvest fresh basil

When you need just a small amount, gently pinch basil leaves right off the stems starting with the uppermost leaves. When you need lots of basil, use scissors to snip the stem just above a leaf node. Take no more than a third of each basil stem, to be sure that the plant will recover and continue to produce more leaves.

If it’s the end of the season and frigid weather is on the way, it’s OK to harvest all the basil since it won’t survive a cold snap. (Want a perennial herb that can survive the cold? There are quite a few!)

The Best Way to Store Basil

Treat your beautiful bunch of fresh basil as you would a beautiful bunch of flowers: Place in a jar of water and set out on the counter. This fresh herb is not a fan of the cold so skip the fridge; the cold will cause fresh basil to turn limp and start browning along the edges. That’s why it’s so important to know the right way to store fresh herbs!

If you’re not using the basil within a day or two, gently drape a plastic bag over the top with all the leaves tucked inside. This will create a lightly humid little bubble that will help the basil last for a week or longer. Replace the water every other day, and trim the stem ends when you do to help them take up water. (Both the leaves and basil stems can be used in recipes.)

How to Prep Basil for Storage

To prevent the leaves from turning limp or brown, wait to wash basil until just before you’re ready to use it. Rinse the stems and leaves gently under cold water, then shake off the excess. Allow them to air dry on clean dish towels.

Can you freeze basil?

Yes! The best use of frozen basil is in dishes that you’re cooking or baking, like sausage and basil pasta.

The easiest method for freezing herbs is to spread fresh basil leaves that have been rinsed and dried on a tray and place in the freezer. When solid, transfer the leaves to a freezer container or resealable plastic bag. The downside to this method is that once thawed, the basil leaves will turn black. To preserve the green color, blanch the leaves first: Drop them into boiling water for about 10 seconds, then quickly transfer to ice water. Lay the leaves on paper towels to let most of the moisture drain off, and then freeze them.

You can also freeze fresh basil in ice cube trays. Chop the leaves, add them to the tray and submerge them in a tablespoon or two of olive oil. Freeze the cubes until solid, then transfer the cubes to a resealable freezer bag. The basil-oil cubes are perfect for seasoning sauce recipes and making marinades.

Tips for Storing Fresh Basil

• Dry the basil: Turn your fresh basil into dried basil. Spread the leaves out on a baking sheet and place them in a low oven, about 200°F. Bake them for two to three hours, until they’re completely dried. Once cool, crumble the leaves into a spice jar and seal.
• Turn it into pesto: Another way to preserve your fresh basil is to turn it into homemade pesto. Once the leaves have been blended up into the sauce, portion it into freezer containers or an ice cube tray, and freeze. Pesto will last in the freezer for up to six months.
• Skip thawing: For frozen basil, plan to use the leaves within three months for the best flavor. Frozen leaves can be added straight into dishes that you’re cooking; no need to thaw them first.

Use the same tips when buying fresh basil too: Farmers markets will have the freshest harvest of the herb. At the grocery store, look for hydroponically grown or small potted plants in the produce section—they’ll be fresher, more attractive and better tasting than packaged basil leaves.

Fresh Basil Recipes

The post How to Store Fresh Basil So It Doesn’t Wilt appeared first on Taste of Home.

And by the way, though technically chicken broth and chicken stock are slightly different, the rules for storing and freezing are the same for both.

Is there a difference between homemade and boxed chicken broth?

It really depends on the type of boxed chicken broth you buy. While our top-rated store-bought chicken broths generally use natural, whole food ingredients, like real chicken and vegetables, they still usually contain more sodium than homemade broth. Most boxed or canned chicken broths also contain some preservatives. This means that store-bought broth will keep a bit longer in the refrigerator than homemade.

Homemade broth has the simplest possible list of ingredients: chicken meat or bones, vegetables and aromatics. If you like to use up leftover veggie scraps to make broth (a very thrifty idea!) then the broth is already operating with older ingredients. It’s still safe and delicious, but you’ll want to eat it a bit more quickly.

How long does homemade chicken broth last in the fridge?

Homemade chicken broth will keep for up to four days in the refrigerator. Allow it to cool slightly before popping into the fridge (boiling-hot broth might warm up the whole refrigerator, which can make other food spoil). Once it’s cooled off a bit, transfer the broth to an airtight container.

How long does boxed or canned chicken broth last in the fridge?

Once opened, boxed chicken broth will keep for up to five days in the refrigerator. You should store it directly in the box.

Canned chicken broth will keep for up to four days. For the best flavor and freshness, transfer the broth from the can into a food-safe glass or plastic storage container with a lid.

Tips for Saving Chicken Broth

Here are a few ways to make sure your chicken broth doesn’t go to waste:

• Store it properly: When refrigerating chicken broth, store it in a clean container with a lid that closes tightly. Try to minimize how much air is in the container; it’s best to use one that just fits the broth.
• Label with dates: Whether refrigerating or freezing, it’s smart to label broth with the date it was made (or opened). This way, you’ll never toss a carton too soon or use it too late.
• Freeze: Homemade chicken broth will keep for up to six months in the freezer, and store-bought broth will last for four months. There are a few tricks to freezing broth. First, allow it to cool completely before transferring it to the freezer. Second, choose the right container. If you don’t have much broth left, freeze it in an ice cube tray, then store the frozen cubes in a plastic bag. Pull one or two out whenever you need a touch of flavor in a recipe. For a lot of leftover broth, store in gallon resealable plastic bags or in Mason jars. If you opt for using glass jars, leave at least 1-inch of headspace at the top so the soup can expand as it freezes.
• Use smaller amounts: You can use broth in more than just soup! There are lots of ways to use up leftover broth and leftover stock. Replace some or all of the water in a pot of rice, quinoa or other grain. Simmer red or brown lentils in broth. Deglaze a skillet with a splash of broth. Smooth out mashed potatoes with a little bit of broth. The possibilities are endless!

The post How Long Does Chicken Broth Last in the Fridge Before Going Bad? appeared first on Taste of Home.

This golden oil purportedly helps prevent many major diseases and is credited with a variety of health benefits, but much of that can depend on the type of olive oil you buy. Let’s go over the basics of olive oil vs. extra virgin olive oil, and learn when it’s best to choose one over the other.

What is olive oil?

Olive oil is produced by crushing the ripened fruit of the olive tree. Olive trees as we know them date back thousands of years, and historians believe that humans have been making and consuming olive oil for more than 6,000 years. Some fossils suggest that relatives of the olive tree were around millions of years ago. The olive tree is native to Asia Minor but eventually spread across the entire Mediterranean basin. Most of the world’s olive oil is still produced in those regions.

The oil is liquid at room temperature, but solidifies when cold. Olive oil is a crucial component of the super-healthy Mediterranean diet and is one of the primary cooking fats in Greece, Spain and Italy, among other places.

Regular olive oil, which can’t be labelled “virgin” or “extra virgin,” is more refined—aka less flavorful—than virgin oil, and may have been heated during production. It is considered to be a lower grade of olive oil. It can be made using olives that had defects in flavor, but because it is refined, those flavor notes will not be noticeable in the finished product.

What does olive oil taste like?

Regular olive oil will have some of the characteristics of the olives from which it was made, but because of the way the oil is produced, the flavor will generally be comparatively smooth and mild. As the oil is heated and refined, the compounds that give olive oil its unique and interesting flavors are removed.

How do you use olive oil?

Non-virgin olive oil can be great as a cooking oil. It can be used to saute vegetables or in marinades for meats (although virgin oils are great for those tasks too).

There is debate about whether olive oil should ever be used for frying as it has a lower smoke point than peanut oil, canola oil, corn oil and other oils prized for use in super hot applications. A refined olive oil will likely have a higher smoke point than one that is unrefined and will definitely have a higher smoke point than an oil that is unfiltered. To settle any confusion, we have a guide on cooking oils that discusses all sorts of uses and applications.

What is extra virgin olive oil?

Extra virgin is a classification for olive oil that has been produced by cold mechanical extraction—such as by grinding with stones—and without the use of chemicals (some much lower quality olive oils are processed with a chemical treatment).

To qualify as extra virgin, the oil must also receive high marks for its flavor and have a low percentage of free oleic acid. Cold-pressed extra virgin olive oil retains much more of the nutrients that offer the health benefits touted by olive oil. Oil that is cold pressed and doesn’t merit the extra virgin designation can be sold as virgin oil.

What does extra virgin olive oil taste like?

Extra virgin olive oil is made from the same types of olives as regular olive oil, but it’s a grade reserved for the most delicious batches. Virgin oils will taste different depending on the kind or kinds of olives that were pressed to make it and how ripe the olives were at harvest time.

Some virgin olive oils are smooth and buttery tasting, but many have peppery and grassy notes, and will cause a little tickle in the back of the throat. Certain olive oil packages list information about the flavor profile of the oil within.

How do you use extra virgin olive oil?

The top-flight flavor means that extra virgin oil is superb for taste-forward applications such as drizzling over salads or as a dip for breads. Because extra virgin oil is more expensive than its virgin counterpart, budget-conscious cooks might want to save it for times when its flavor will truly stand out. However, if you’ve got cash or you’re budgeting for healthier foods, extra virgin olive oil can be your go-to oil for low to medium temperature cooking.

Extra virgin olive oil is considered one of the healthiest fats. However, because of its robust flavor, olive oil is not an all-purpose oil. If you want the health benefits of olive oil without the zing, it can be combined with neutral or nutty-tasting oils such as sunflower or grape seed.

Solo, olive oil is excellent in Mediterranean dishes such as hummus, pesto and gazpacho. Starchy foods pair well with the oil’s rich and sharp taste, so choose olive oil for tossing with pasta, making pizza dough or as a dip for bread. It is also an important part of the dressing for tabbouleh.

Extra virgin oil can be used in sauces and for cooking in place of regular olive oil, if desired.

Olive Oil vs. Extra Virgin Olive Oil

So, regular olive oil is refined and may be produced using heat. Virgin and extra virgin oil are very similar to each other, but the extra virgin version has the finest flavor.

If you’re a cost-conscious cook, it can be great to use a less pricey oil for pan cooking and in sauces, but keep a bottle of extra virgin olive oil around for use in salad dressings and as a healthy drizzle on top of soups, a dip for bread and so on. Choose virgin olive oil as a middle-of-the-road option for cooking and save the fanciest stuff for special occasions.

If price is no object and you only want to keep one bottle of oil on the shelf, go for the extra virgin. It can be used in all of the same ways as other olive oils, but will be particularly delicious. In addition, extra virgin oil is purported to have the most health benefits.

Don’t forget that some olive oils are buttery and well-rounded, while others are grassy or peppery and piquant. Finding the flavor of olive oil that you like most may be even more important than whether it’s virgin or extra virgin!

Whichever you choose, make sure you store the olive oil properly.

The post What Is the Difference Between Olive Oil and Extra Virgin Olive Oil? appeared first on Taste of Home.

But when it comes to cooking with butternut squash, there are challenges. It’s notoriously difficult to peel and cut winter squash. The skin of butternut squash is tough, often making it tricky to peel without hurting your fingertips.

Fortunately, Monique, the creator behind Ambitious Kitchen, shared a hack makes peeling infinitely easier. That way, we can effortlessly whip up the best butternut squash recipes all season long!

What’s the best way to peel butternut squash?

You need to microwave the squash first! Simply poke holes in the butternut squash before microwaving it for around 2 minutes.

Monique says this extra step makes “peeling SO much easier.” Microwaving the squash softens its skin and helps chefs save more of the precious orange insides. Genius!

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A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

Instagram commenters were delighted by the hack. One wrote, “I’ve never thought to microwave it!” Another beams “the microwave tip gets an A++++ from me.” And if you’re having any doubts, one user says that they tried the hack “and it really helped!” I immediately sent this butternut squash peeling hack to Taste of Home senior food editor Peggy Woodward, and she gave it a thumbs-up. So this trick is a must-try!

Are there other butternut squash hacks?

Beyond this peeling hack, Monique has more butternut squash suggestions. She advises taking out butternut squash seeds to “roast them up.” Just add olive oil, salt, brown sugar and a little cayenne pepper to the seeds on a baking sheet, then roast for 20 to 25 minutes at 325°F. Yum!

Her final suggestion? Freeze extra cubed butternut squash in a Stasher or zip-top bag. It can last for up to 10-12 months and still taste delicious.

Now that you know about this hack, it’s time for roasted butternut squash fries!

The post How to Peel Butternut Squash Using the Microwave Trick appeared first on Taste of Home.

For some cuts, it’s important to tenderize steak before cooking. The term is as straightforward as it sounds—making meat more tender. There are a variety of not-so-secret kitchen secrets about the best way to tenderize steak, including one surprising household item: baking soda. Read on to learn how to tenderize steak with baking soda!

Does baking soda tenderize steak?

Yes, beyond its clever cleaning uses and role as a staple baking ingredient, baking soda can also be used to tenderize steak. Or any meat, really. According to professional chef and Taste of Home food writer Lindsay Mattison, it’s a surprisingly effective method.

Mattison explains that when baking soda comes into contact with a steak’s surface, it alkalizes the steak, or raises the steak’s pH levels. This helps the meat fibers be less tight. She clarifies that it’s similar to the salt in a brine solution, which makes the steak more tender (and tasty). It also helps the steak retain more water.

Just look at this TikTok from @CheffreyEats, who compares the outcome of cooking two steaks—one tenderized with baking soda and one without. The result is noticeable. As one user comments, “it makes a world of difference in tenderness.” Genius!

@cheffreyeats Perfect Steak! #steak #bussin #cook #cooking #chef #fyp #foryou #foryoupage #velveting #viral #trending #homecooking #dinner #chefathome #recipe ♬ original sound – CheffreyEats

How to Make Steak Extra Tender

Take a look at the most unusual methods you can use to make steak more tender:

Baking soda

Add baking soda to the steak’s surface by delicately sprinkling it on. Mattison emphasizes to make sure not to overdo the amount of baking soda you use because it can easily over-tenderize the meat. Carefully rub the baking soda into the meat’s surface before moving it to a zip-top bag or glass bowl.

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak. Then grill the steak and see if you notice the difference!

Yogurt

Another surprising yet efficient tenderizing agent that Mattison suggests is plain Greek yogurt. Use it to create a marinade, and not only does it tenderize steak, but it creates a dynamic flavor, too.

Coffee grounds

Coffee lovers, this tenderizer is for you. It may not be the most common choice, but its acidic properties are somewhat similar to yogurt in enhancing the flavor and making the meat more tender. Try out this coffee marinated steak to see the process for yourself.

The post Can You Tenderize Steak with Baking Soda? appeared first on Taste of Home.

“Eggshells are semipermeable membranes made almost entirely of calcium carbonate,” says Ann Ziata, chef at the Institute of Culinary Education. “Luckily, there is another, stronger protective layer underneath the shell that works to keep harmful bacteria from entering.”

This design keeps eggs fresh for a surprisingly long time.

How long do eggs last in the fridge?

Whole eggs in the shell last about a month in the refrigerator, but that time varies when outside the shell. “Raw egg yolks and whites last up to four days in the fridge,” says Ziata. “Hard-cooked eggs can be stored for three to four days.” The U.S. Food & Drug Administration offers more flexibility, saying that hard-boiled eggs should be used within a week.

Source: USDA

Toss anything that smells off or looks unappetizing. If you’re unsure, use the float test to tell if eggs are fresh.

The Ideal Refrigerator Temperature for Egg Storage

The USDA advises storing eggs in their carton in the coldest part of your fridge, usually the back or bottom shelf.

“The coldest part of your fridge, set to 40°F, is perfect,” says Ziata. “Don’t store eggs on the door; this area receives large temperature increases each time the fridge is opened.”

She explains that being exposed to warmer temperatures will increase the speed at which bacteria can grow. That’s why it’s best to keep the more shelf-stable items, like condiments, on the door shelves. Store your eggs with cooked chicken, lunch meat and other perishable items on the bottom shelf.

Don’t keep store-bought eggs on the counter, unless you plan to bake with them in the next 30 minutes.

Egg Storage Tips

When it comes to storing eggs, Ziata says that since eggs are porous they can absorb odors from strong-smelling foods like cut onions. Therefore, it’s best to keep them separate, with the eggs in their carton and odorous foods in their own airtight container.

There’s no need to wash your eggshells prior to use either, as all USDA-grade eggs are prewashed. However, “backyard laid eggs can be quite dirty, so if you are harvesting eggs, you’ll need to take them through a specific washing process to remove any potential hazards (including salmonella),” she says.

Whether USDA-grade eggs or farm fresh eggs, though, it’s important to never use eggs with cracked shells, as they aren’t safe to eat.

The post How Long Do Eggs Last? appeared first on Taste of Home.

Should pickles be refrigerated?

Open jars of pickled food should always be refrigerated—unless you have a root cellar or other storage space that stays a constant 34° to 40°F. Even some unopened jars should be stored in the refrigerator. For instance, if you bought them from a refrigerated display case, they’re likely unpasteurized and sold cold to keep the pickles crisp and free from harmful bacteria.

Unopened jars that have been pasteurized and sealed—the ones you find on grocery store shelves with other canned goods—can be stored at room temperature until you pop the lid open.

Also, check what is a pickle all about!

How long do pickles last on the counter?

Like most other foods, pickles should be left out on the counter for no more than two hours. Despite being preserved in brine, bacteria can still form in the pickle jar. Even in two hours, pickles’ texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture. Keeping them cool keeps them crisp.

Fridge-cold temperatures prevent mold and yeast from forming in the pickle jar, but other factors can affect the contents, too. Pickles that stay fully submerged in their brine, aka pickle juice, are less likely to spoil. Help pickles last even longer by reaching into the jar with a clean fork every time you want a crunchy snack, then screwing the lid on tight when you’re done.

How to Tell if Pickles Have Gone Bad

So we’ve answered the question, do pickles need to be refrigerated (yep). The next one to ask is, can pickles go bad? It’s not likely to happen if you store them properly, but it is possible.

When pickles go bad, you can usually see or smell it. If your pickles have any of these problems, throw them out or toss them in the compost:

• Change in the original color of the pickles or brine
• Unappealing smell
• Surface mold
• Slimy or mushy texture
• Bulging jar lid
• Fizzy brine

Can you store pickles in the freezer?

Pickles generally shouldn’t be stored in the freezer. Freezing and then defrosting can make them soft and mushy.

The exception is homemade freezer pickles, which are made by packing sliced vegetables in vinegar and sugar before they are frozen. They can have a surprisingly fresh, crisp texture when thawed and eaten straight from the fridge.

Does storage differ for canned vs. store-bought pickles?

Properly sealed pickles, whether store-bought or homemade using a steam canner or hot-water bath, can be stored in the same way. Put them in a cool, dark, dry place before you open the jar and in the refrigerator once you pop the lid.

If you bought pickles from a market’s refrigerated section, they need to go straight into your fridge. The same is true of homemade fermented, refrigerator or quick pickles. Those submerged in a vinegar brine might be refrigerated immediately or once the brine cools, depending on the pickle recipe. Fermenting might take weeks, after which refrigeration slows the process and keeps the pickles crisp.

The post Do Pickles Need to Be Refrigerated or Can They Be Left Out? appeared first on Taste of Home.

Do you need to peel zucchini?

Our Test Kitchen has good news for you: You do not need to peel zucchini before using it in a recipe.

Zucchinis have very thin, tender skin. “It cooks up well without being tough,” explains Mark Neufang in the Test Kitchen.

When cooked, particularly once shredded, the texture is very soft and you won’t be able to detect the peel at all—other than its vivid green color. That hue is part of what makes recipes like zoodles, zucchini muffins and kabobs so appealing.

Can you peel zucchini?

Yes, you can peel zucchini if you like. Catherine Ward in the Test Kitchen explains that it’s not necessary from a culinary perspective, but she does peel the squash when she makes zucchini desserts at home.

“My husband won’t eat anything with zucchini in it,” she says. “If I peel it, though, he doesn’t notice it.” This is a trick you can use in your own kitchen for picky eaters. Sorry to give away your secret, Catherine!

How should you prep zucchini?

If you don’t need to peel zucchini before including it in a recipe, you may be wondering if there are any steps you need to take to prep this veggie. There’s more good news here: You don’t have to do much!

Mark explains that all you need to do to prep this veggie for cooking is to wash it, pat it dry and slice off the stem. From there, you can go right to your cutting board, grater or spiralizer. This ease and versatility is what makes zucchini such an appealing summer veggie.

The post Do You Have to Peel Zucchini? Our Pros Settle the Debate appeared first on Taste of Home.

While it’s easy to understand what many of these labels mean at first glance, even experienced bakers may find themselves asking so what is sweet cream butter again? 

What Really Is Sweet Cream Butter?

Sweet cream butter is just another name for plain ol’ butter. The term sweet cream is used to differentiate this type of butter from options that used cultured cream as a base.

Boxes labeled “sweet cream” use fresh cream as the base. Depending on the package you grab, this butter may also include a small amount of salt. Despite the name, sweet cream butter contains no sugar and it doesn’t have any inherent sweetness. You’ll find that it tastes like straightforward butter.

In contrast, butter made with cultured cream, like Vermont Creamery or Banner Butter, tends to have a tangier flavor.

Regular Butter vs. Sweet Cream Butter

So when it comes to regular butter versus sweet cream butter, there’s no difference to be had. In fact, most types of butter—from sweet cream to Irish to Amish—can be used interchangeably in recipes.

The one label you should pay close attention to, though, is salted or unsalted butter. Some recipes do specify, and you should take note to ensure the best results.

The post What Is Sweet Cream Butter? appeared first on Taste of Home.

The Fresh to Dried Herb Conversion Rate

Dried herbs are a concentrated form of fresh herbs, so you don’t need to use the same quantity when converting recipes. As a general rule of thumb, we like to use a 3:1 ratio of fresh to dried herbs. For example, if your recipe calls for one tablespoon of fresh oregano, use one teaspoon of dried oregano instead. (This is easy to remember if you know your cooking measurement conversions, where three teaspoons equal one tablespoon.)

Of course, this conversion is just a starting point. Dried herbs can be sold in several different forms—garlic can be powdered, granulated, minced or diced—so you may need to adjust the ratio accordingly.

For example, rubbed sage consists of whole dried sage leaves while ground sage is a fine powder. The whole form takes up more volume in a measuring spoon, so a 3:1 ratio might be spot-on. Ground sage, on the other hand, will be more potent in the same quantity, so you may want to use a 2:1 or 1:1 ratio.

The same goes for freeze-dried herbs, which retain more of their original flavor and texture compared to conventionally dried herbs. You may find a lower ratio works best with these types of dried herbs, so start small and taste as you cook to find the right conversion rate.

Cooking with Dried vs. Fresh Herbs

The most important distinction between fresh and dried herbs involves timing. The flavor and aroma are immediately apparent in fresh herbs, so they should be added near the end of the cooking process. Otherwise, the flavor can dissipate as the dish cooks.

Dried herbs, on the other hand, take longer to release their flavor. It’s best to add them early in the cooking process. Blooming dried herbs in a little hot oil or adding them to the recipe while cooking onions and garlic goes a long way to bring out dried flavors.

There are also times when a substitution simply won’t work. Dried basil wouldn’t be the same on a caprese salad or margherita pizza, where the whole, fresh basil leaves are an important part of the eating experience.

Dried herbs don’t work as well in bright, herbaceous recipes like pesto or chimichurri, either. In these instances, we recommend sticking to fresh herbs. Keep them alive and vibrant for up to a month by storing herbs upright in a mason jar filled with water, just like flowers. Once they start to look wilted and sad, freeze herbs in water or oil for use in soups or sauces.

The post Fresh to Dried Herb Conversion: How Much to Use in Recipes appeared first on Taste of Home.

Salt drives the magical transition from raw vegetable to crunchy pickle. It may play the leading or supporting role depending on the type of pickle you’re making. Still, whether you’re creating a quick pickle for dinner, packing a jar of fridge pickles, canning a large batch or fermenting for an intense sour flavor, you don’t want to reach for your everyday salt shaker. To create beautiful jars of crisp, colorful pickles, you need pickling salt.

What is pickling salt?

Pickling salt has just one ingredient: salt, aka sodium chloride. It doesn’t contain anticaking agents, which can make pickle brine cloudy, or iodine, which can darken pickles. Most types of pickling salt, sometimes labeled canning salt, are extra fine so they dissolve quickly.

In a vinegar brine, salt draws water out of produce to make the pickles more crisp, particularly water-heavy vegetables like cucumbers. It also adds flavor and helps to preserve as it penetrates the cucumber’s cells.

In fermented pickles, salt becomes the essential preserving ingredient. It still helps to ensure crispy pickles and adds flavor, but crucially, it creates a stable brine that controls the speed of fermentation and lets beneficial lactic acid bacteria flourish. Without the right amount of salt, the food you’re trying to ferment will spoil.

How to Use Pickling Salt

In the United States, we typically picture cucumbers when we think of pickles, but pickling salt can preserve all sorts of vegetables and fruits, from cauliflower to strawberries.

Salt plays a key role in most pickle brines, and temporarily doubling down on the salt can make pickles even crunchier. To turn watery produce like pickling cucumbers and watermelon rind into the crispiest pickles, sprinkle pickling salt over raw slices, or dissolve the salt in cool water and pour it over the raw slices. Let the salted vegetable or fruit sit in the refrigerator for a few hours, and then rinse and drain it well. This removes some of the water naturally in the produce, along with most of the added salt.

Then, make the brine, following a safe pickling recipe and using the precise amount of salt and other ingredients. This is especially important when canning, where the proper balance of brine ingredients ensures the pickles are acidic enough to seal in jars, and also when fermenting. During fermentation, the right amount of salt lets beneficial bacteria multiply and preserve while keeping harmful bacteria at bay.

Pickling Salt vs. Kosher Salt

Kosher salt can often be used for pickling, but be sure to check the label closely. Some widely available brands of kosher salt include anticaking ingredients that prevent it from clumping in the box but will turn pickle brine cloudy.

Pure pickling and kosher salts typically dissolve rapidly but have different textures. Fine-grained pickling salt and granulated sugar disappear at about the same speed when heated in water and vinegar. Flaky kosher salt dissolves in room-temperature water with just a few seconds of stirring, making it ideal for unheated brines.

Is there a substitute for pickling salt?

If you’re here because you’re in the middle of a recipe that called for pickling salt, and you’re wondering, what is pickling salt, then you probably need a substitute quick. Luckily, any culinary salt that lists only “salt” as its ingredient can work. If you are substituting another type of pure salt for pickling salt, you need to be sure you are using the right amount.

Fine-grained pickling salt packs more tightly into a tablespoon than flaky kosher salt, so it can weigh almost twice as much. If a pickling recipe calls for one type of salt and you want to substitute another, be sure to do so by weight instead of volume (using a food scale will do the trick!).

Tips for Choosing and Storing Pickling Salt

To make pickling easy, choose the type of salt called for in the recipe or follow a recipe that gives salt in grams. Salt keeps indefinitely when stored properly, so you may want to keep both pickling or canning salt and kosher salt on hand if you make lots of pickles.

Pickling salt should be stored in a cool, dry place. It can be stored in its original packaging, with the opening taped closed to avoid spills, or an airtight container. Because it lacks anticaking agents, it can become clumpy over time, especially if left open next to a loaded water bath or steam canner. If it cakes up, shake the package or stir the salt with a fork to break up large chunks before you measure it for the recipe.

The post What Is Pickling Salt and How Is It Used? appeared first on Taste of Home.

What is considered room temperature?

Room temperature isn’t a precise number. Rather, it’s a range that spans about 68º to 72ºF. Because this is a general term, there’s some wiggle room here, so if your house is a little chilly at 65º, it’s still OK to call that butter room temp.

Now, why is it important for certain ingredients to be used at room temperature? Well, room-temperature butter, cream cheese and eggs incorporate into batters, doughs, buttercreams and other recipes more readily. They also create a smoother end product, especially when it comes to frosting.

How to Bring Ingredients to Room Temperature

As important as room-temperature ingredients are in baking, it’s easy to forget about taking eggs or a few sticks of butter out of the fridge before you want to make cookies. The good news is that there are a few tricks to bringing all sorts of ingredients up to temperature in a flash.

How to Get Eggs to Room Temperature

Eggs that have warmed up a bit after being in the fridge blend into doughs and batters more easily. Room-temperature eggs also create loftier meringues.

If you need to bring your eggs up to temp, place them in a bowl of warm (not hot) water for 10 to 15 minutes. This will remove the chill.

How to Make Butter Room Temperature

It’s always a bummer when you have the urge to make a batch of chocolate chip cookies and you remember that all your butter is still in the fridge. Don’t fret, though. There are a few tricks to soften butter quickly.

The first technique is simple: Use a box grater to break down the butter into even smaller pieces. This works for butter from the fridge or right out of the freezer.

You can also cube the butter into smaller pieces. The more surface area and the smaller the portions of butter are, the more quickly it’ll warm up.

Lastly, you can make a mini heat dome, a viral trick for softening butter. Fill a tall glass or bowl with hot water and let it sit. Then empty the vessel and place it upside-down over the butter. The heat will gently warm up the butter in 10 minutes or less.

How to Bring Cream Cheese to Room Temperature

Soft cream cheese is a must whether you’re stirring up a batch of cream cheese frosting or making a creamy dip to enjoy at a party.

If you need to soften cream cheese, cube it and let it sit at room temperature for about 30 minutes. Like with butter, the smaller the pieces, the more quickly this ingredient will soften.

If you’re really in a rush, you can also soften cream cheese in the microwave. Remove the cream cheese from its foil wrapper and zap in five-second increments until it’s pliable—about 20 seconds total.

Is room-temperature dairy safe?

Room-temperature dairy products are safe to use if enjoyed within a specific span of time, which varies by product. Here’s how quickly you should use these room-temp foods:

• Butter: According to the USDA, it is safe to leave butter at room temperature for several days. During warm months, though, it’s best to use butter within a day or two so it doesn’t get rancid. (Did you let it go too long? Your nose will know.)
• Milk, cream, cream cheese, sour cream, yogurt and more: Other dairy products can be left out at room temperature for up to two hours, per the USDA. If temperatures are higher than 90º (at a summer cookout, for example), use those products within an hour.
• Eggs: The two-hour rule also applies to eggs.

The post What Does ‘Room Temperature’ Mean, Exactly? appeared first on Taste of Home.

“In the past, when pigs were often fed food scraps, there was a concern about the pigs becoming infected with parasites,” says James Murray, a professional chef who has worked for the National Pork Board for over 10 years. “To minimize that risk, chops and other muscle cuts got overcooked to the point they were dry and flavorless.”

Luckily, all that has changed. “The industry has made many changes regarding housing and pig diets, so the risk of parasites in pork you buy at the grocery store has dropped significantly,” Murray says. That means you can safely cook pork chops to a lower internal temperature. If you know how to check pork chop doneness with a meat thermometer, your chops will always turn out juicy and tender.

Internal Temperatures for Pork Chops

According to the USDA, the food-safe cooking temperature for whole muscle cuts of pork (like roasts and chops) is 145°F, followed by a minimum three-minute rest. “A chop cooked to that temperature is just a different eating experience,” says Murray. “It’s juicier, more flavorful and certainly more tender. There’s nothing better than a pork chop or roast that’s rosy pink in the middle when you cut into it!”

Yes, contrary to what we were told as kids, pink pork is safe to eat. We’ve learned that color is no longer a definitive marker of doneness or food safety. That said, if a medium-rare pork chop isn’t desirable, you can cook your pork to a higher level of doneness.

• Medium-rare pork chops: 145 to 150°
• Medium pork chops: 150 to 155°
• Medium-well pork chops: 155 to 160°
• Well done pork chops: 160°

However, finishing pork below the USDA-approved pork cooking temperature poses a risk. “The USDA determined that any parasites that could contaminate pork die at 138° internal temperature,” says Murray. He explains that the three-minute resting period brings the internal temperature up a few degrees, reaching that approved 145° mark and ensuring a safe, juicy and flavorful eating experience.

How to Check the Internal Temperature of Pork

Using an instant-read meat thermometer is the most reliable way to check the temperature of pork chops to ensure they’re perfectly cooked. “There’s no substitute for a good digital meat thermometer, which can give you an exact internal temperature so there’s no guesswork involved,” says chef Matt Moore, author of Butcher on the Block and a cast-iron cooking enthusiast with extensive expertise in cooking over live fire.

There are several types of thermometers, and the best meat thermometer depends on the cooking method. Instant-read thermometer probes are meant to be used toward the end of the cooking process, while leave-in thermometers have more durable probes. They’re ideal for slower cooking methods like barbecuing or oven-roasting large cuts, but they can also be used when baking or grilling thick or double-cut pork chops.

How to use a meat thermometer on pork chops

When it comes to accurately checking the internal temperature of meat, Moore says to take the temperature from a few places. Insert the thermometer into the center or thickest part of the pork chop, and make sure it’s an inch away from any bone. Temperatures taken from the meat adjacent to the bone will typically be a bit lower. Depending on the size and thickness of your pork chop, you may need to take the temperature through the side.

“Ultimately, taking temperatures throughout the process is a good rule of thumb until you become more comfortable with temperature control,” says Moore. That’s where leave-in probes come in handy. Some models even pair with a phone app via Bluetooth and create alerts to tell you when your meat is ready.

If you’re checking the temperature on demand, we recommend doing so before removing the pork chop from the heat source. Measuring the temperature immediately after removal is also fine, but you’ll want to return the pork to the heat if the internal temperature doesn’t quite reach the mark.

How Long to Cook Pork Chops

The ideal cooking time for pork chops depends on the cooking method and the thickness of the meat. Use a meat thermometer to measure for doneness, but you can use these guidelines for how long to cook a one-inch thick pork chop on the grill, stovetop, oven, broiler or slow cooker.

• Grilled pork chops: For deliciously juicy grilled pork chops, preheat the grill to medium heat. Grill for four to six minutes on each side, turning occasionally to prevent burning.
• Pan-seared pork chops: We like to use a cast-iron skillet when making pan-seared pork chops, but any sturdy, heavy-bottomed pan will do. After preheating your pan, add the seasoned pork chops and sear for four to five minutes per side, flipping halfway through to ensure even cooking.
• Baked pork chops: The juiciest baked pork chops are cooked in a 350° oven. Sear your pork chops in a skillet, then bake them for 15 to 20 minutes. Boneless pork chops will cook a little faster than bone-in chops, so keep a close eye on the internal temperature to know when they’re done.
• Broiled pork chops: When making broiled pork chops, preheat the broiler and adjust the rack height as specified in the recipe. If the rack is too high, the chops may burn before cooking through the middle. Broil for four to five minutes, or until the internal temperature reaches 145°.
• Slow-cooked pork chops: To make slow-cooker pork chops, place the chops in the slow cooker with a broth or sauce. Cover and cook on low for two to three hours, or until tender.

How Long to Rest Pork Chops

Hitting the safe pork cooking temperature of 145° is a must, but resting is just as crucial for safe consumption. The resting time (aka standing time) allows for carryover cooking, a process that allows the heat from the outer layers to move towards the meat’s innermost layers. As the pork rests, the final internal temperature will rise by a few degrees.

Beyond safety, resting also improves the texture of the pork chops. “That time allows the juices to re-distribute themselves more evenly throughout the muscle,” says Murray. “Give the chop a moment to collect itself, and it will deliver the maximum flavor profile and juiciness.”

Pork Cooking Times and Temperature

While pork chops and other whole muscle cuts of pork can be cooked to an internal temperature of 145°, ground pork should be cooked to 160°. That’s because most harmful pathogens in pork inhabit the surface of the meat. The grinding process creates more surface area, exposing more of the meat to potential bacterial contamination. Environmental factors like improper cleaning of grinders and poor storage conditions can also increase the risk of contamination.

The USDA guidelines below reflect the safe temperatures to cook pork, but Murray says they’re not necessarily the ideal temperatures for tenderness, flavor or texture. “For example, if you’re cooking or smoking a pork shoulder for pulled pork, you’ll want an internal temperature between 200 and 205°. The meat is safe to eat at 145°, but it’s impossible to tear the muscle apart at that temp!”

The post Pork Chop Temperature Guidelines for Perfectly Juicy Chops appeared first on Taste of Home.

Whether you’ve seen them at markets before and thought what are ramps? or you’ve never heard of them until now, we’re here with a short explainer on this wild-growing allium. Keep in mind that ramp season starts in late March or early April (depending on the weather) and they’re usually gone by June, so you’ll want to jump on them when you can!

What Are Ramps?

Ramps are a member of the allium family (Allium tricoccum), just like onions and garlic. These wild-foraged onions look a lot like scallions or spring onions, but they have a dark purple stem and broader, more pillowy leaves. They’re native to the eastern half of North America and grow in the United States and Canada. They’re wildly popular in Appalachia, where they’re called “ramsons” in the local dialect. Depending on where you live, they may be referred to as wild leeks or spring onions.

What Do Ramps Taste Like?

Although ramps look like green onions, they don’t specifically taste like onions. Instead, they carry a bright, garlicky flavor profile. Think of a green onion’s flavor mixed with the pungent, spicy kick of raw garlic. That strong garlic presence makes them unique when used raw, but the strong flavor mellows out and becomes reminiscent of leeks when cooked.

Where to Buy Ramps

Ramps are almost impossible to find in grocery stores. You’re more likely to find them at a local farmers market when they’re in season. There are also several ramp festivals throughout the Appalachian region—West Virginia hosts one of the most famous ones—so you might want to plan some travel this spring if you’re a true ramp enthusiast.

Most ramps are wild-foraged and grow under hardwood trees in natural forests. That makes them more expensive than other alliums, given the high cost of labor to harvest and clean them. It is possible to grow ramps from seed, but they’re more slow-growing than other onions. A gardener with a lot of patience could probably enjoy success growing ramps in a backyard garden.

How to Store Ramps

Ramps have a very short shelf life, so you’ll want to plan to eat them within a few days of buying or foraging them. Store ramps in an airtight container or a reusable plastic bag in the crisper bin of your refrigerator for a few days. You can extend their life slightly by wrapping the roots in a damp paper towel before placing them in the bag, where they’ll last for up to four days.

Need to extend a ramp’s life longer than that? Try blanching the leaves and chopping the bulbs for the freezer. Place each component (separately) in an airtight container or a freezer bag and freeze for up to a year. Ramps are also excellent when pickled or folded into butter to make compound butter.

How to Clean Ramps

If you’ve ever worked with leeks, you know just how dirty an onion can get. Ramps are no exception, except that their layers are much smaller than leeks, making them quite a chore to clean! Remember that they’re absolutely worth it as you work on detaching clumps of dirt that cling between each onion layer.

There are several ways to wash vegetables from the farmers market, and the most typical method involves rinsing the vegetable in cold, running water. However, when it comes to ramps, we prefer to cut off the stringy bottom roots before submerging the ramps in a bowl of cold water. Swish them around to remove any dirt or sand. Then, pat them dry with a paper towel.

How to Use Ramps

The entire ramp is edible (except the tiny roots attached to the bulb), but we generally reserve the stalks and leaves for different purposes. The leaves make an excellent pesto sauce, but they can also be softened in butter or oil until they wilt and used in any recipe that calls for tender greens (like spinach). We also love fermenting the leaves alongside cabbage to make a stellar homemade sauerkraut or kimchi.

The bulbs are fantastic when grilled whole and served alongside a peppery steak or on a grilled vegetable platter. We also love tossing raw, chopped bulbs with potatoes for a bold, garlicky potato salad or mixing them with ricotta to make ravioli. There are dozens of applications for using sauteed, chopped ramps, ranging from pasta and soups and to egg dishes, tacos, pizza toppings and more.

Basically, you can substitute ramps for any recipe that calls for garlic or green onions, so have some fun with them!

The post What Are Ramps and How Do They Taste? appeared first on Taste of Home.

“It’s important to remember that raw meat is an unfinished food, meaning it’s likely to be contaminated with bacteria, some of which could be harmful,” says Trevor Craig, food safety expert at Microbac Laboratories, Inc., a third-party testing company in Pittsburgh, Pennsylvania that does food safety and quality testing.

Because of this, being cautious about how you handle raw meat and use it in your kitchen is very important. “Wash your hands and surfaces often, and be cautious with the water that touches these raw products because it can easily splash and leave droplets that can carry harmful bacteria around your kitchen,” Craig says. “Use clean tools when handling and don’t use them for anything else before cleaning them with hot soapy water.”

How Long Does It Take to Thaw Frozen Pork Chops?

The answer depends on the weight of the meat, as larger cuts are going to take longer. Because bacteria can multiply so rapidly in unrefrigerated food, the U.S. Food & Drug Administration (FDA) says it’s unsafe to let food thaw at room temperature. If left unrefrigerated, some organisms can create toxins that will survive the cooking process even if the food is cooked to temperatures that kill the bacteria themselves.

As such, there are only three ways to thaw safely: in the refrigerator, in cold water and in the microwave. Thawing in the refrigerator can take a day or so for ground beef, stew meat and steaks, while bone-in parts and whole roasts may take two days or longer. Plan on one to two days for pork chops.

“Anything above refrigerated temperatures is going to be having the meat in the ‘Danger Zone,’ which is a temperature that is going to be supportive of the growth of bacteria, including dangerous bacteria like salmonella, listeria, or E. coli,” says Craig. If you don’t have time to thaw safely, consider cooking frozen pork chops in the Instant Pot instead (never cook frozen meat in a slow cooker).

How to Thaw Pork Chops in Cold Water

Craig says to place the sealed or unsealed (depending on the packaging) meat submerged under cold water, leave it there for about 30 minutes to an hour, and then replace the water with new cold water. Again, the size of the cut of meat and whether or not there’s a bone will determine how long it will take, but he says generally this can thaw a product in just a few hours. While you’re at it, learn how to make pork Milanese.

How to Thaw Pork Chops in the Refrigerator

“Typically the safest way to thaw is to let it thaw slowly over around 12-14 hours in the fridge,” says Craig, who also notes that it’s best to place the meat in a secondary container on a lower shelf in the fridge. This means that as the product thaws, it will collect any drippings and prevent them from contaminating anything else in your fridge. Your fridge should be at 40°F or below. Once thawed, you can make simple shake-and-bake pork chops.

How to Thaw Pork Chops in the Microwave

Microwaves differ but most have a defrost setting that provides guidance on length depending on the weight of the meat in question. “I would recommend also using a secondary container to prevent any drippings from contaminating your microwave,” suggests Craig. “And in most cases, you would unwrap the meat.”

Tips for Thawing Pork Chops

Never Thaw Pork Chops on the Counter or with Warm Water

“You should never thaw using warm water or just place the meat out at room temperature,” warns Craig. “This is likely to place the meat in a temperature that would encourage the heavy growth of dangerous bacteria.” According to the U.S. Department of Agriculture (USDA), even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the bacteria-growing “Danger Zone,” between 40° and 140°.

Feel Free to Cook Frozen Pork Chops if Needed

Out of time for dinner and don’t want to risk an unsafe thawing option? You can cook pork chops from frozen, but it’ll take longer and the results may not be as delicious. “The general guidance is you’d have to cook it about 50% longer than you usually would,” says Craig. However, it’s important to note that the longer cook time from a frozen state may result in a less-desirable texture for those with picky palates.

Once Defrosted, You’re on the Clock

After thawing in the microwave or by the cold water method, the USDA says to always cook your food immediately (so don’t defrost it until you’re ready to start cooking). If you’re using the refrigerator to thaw your pork chops, they should remain safe to eat for three to five days.

Yes, You Can Refreeze Thawed Food in a Few Circumstances

Craig says it is possible to freeze thawed food, but recommends doing so as soon as possible after thawing. He would freeze again after a few days and not wait until the five day shelf life has passed. “It’s important to remember that freezing isn’t an actual ‘kill step,'” he says. “It won’t kill all bacteria.”

Also, refreezing can cause moisture changes in meat which might degrade the taste and texture when you are ready to thaw and cook it again.

The post How to Thaw Pork Chops Safely appeared first on Taste of Home.

There are a few ways to do it, so follow the method that best suits your kitchen.

Why You Should Wash Rice

Washing rice before cooking rinses off excess starch, resulting in grains that are separated after cooking instead of clumping and gelatinizing. This is true whether you’re using a rice cooker or cooking on the stovetop.

Washing the grains also makes rice tastier and safer to eat by rinsing away unwanted buildup that can collect on the rice during its processing journey. Debris like dust, rocks, chemicals, and, yes, even bugs, can all be found on rice, so take a few minutes to wash your rice before cooking it to reap the short- and long-term benefits.

How to Wash Rice

Follow one of these two rice-washing methods before cooking. All of the different types of rice need to be washed, including short-grain rice varieties like sushi rice or sticky rice. The only exception is arborio rice. This rice is used in recipes like risotto where that extra starch is essential to the dish.

How to Wash Rice Using a Bowl

To was rice in a bowl, place the desired quantity of uncooked rice in a large bowl. Fill with enough water to just cover the rice.

Use your fingers to agitate the rice with the water. The water will become cloudy. Strain the cloudy water from the rice, fill the bowl with new water, and repeat the process until the water runs clear. Now the rice is properly washed and ready to cook.

How to Wash Rice with a Fine-Mesh Sieve

You can also use a fine-mesh strainer to wash rice. For this technique, add the rice to the sieve then turn on your faucet and let cold water run over the rice, gently moving the rice around to let the water wash every grain. The water that drains will be cloudy at first but keep rinsing the rice until the water runs clear.

If you’re unsure if the water is clear, use a cup or bowl to catch some of the water to inspect it. Once the water is clear, you’re ready to cook the rice.

The post The Two Best Methods for How to Wash Rice appeared first on Taste of Home.

Why You Need to Wash Grapes

Grapes are a part of the “Dirty Dozen,” meaning they’re on the list of fruits and vegetables most likely to be covered in pesticides. When produce has such serious chemicals, you need to take extra time and care to clean them really well. The good news? The cleaning supplies you need to wash grapes are food-safe and probably already in your kitchen!

When Is the Best Time to Wash Grapes?

It’s tempting to clean your grape bunches all at once, but the best time to wash grapes is right before you eat them. The excess moisture from washing ahead of time will give bacteria more moisture to grow, speeding up the aging process.

How to Wash Grapes

If you want to ensure your grapes are super clean, try one of the methods below. Go with whatever is in your pantry, but always ensure you have baking soda on hand because it also makes a great grape-cleaning ingredient.

Use Salt and Baking Soda to Wash Grapes

Gather the bunches of grapes you’d like to eat and rinse them off in cold water. Place the grapes in a bowl and sprinkle them with one teaspoon of salt and one teaspoon of baking soda. Use your fingers to gently shake and scrub the grapes for about one minute. Then place the grapes in a fine-mesh sieve or colander and rinse with cold water. Pat dry and eat!

Use Vinegar and Baking Soda to Wash Grapes

If you’re a big believer in cleaning with vinegar, this method is for you. Place the amount of grapes you’d like to eat in a bowl. Fill the bowl with enough water to cover the grapes. Add 2 tablespoons of baking soda and 2 tablespoons of vinegar (you can use distilled or apple cider vinegar). Use your fingers to shake the grapes around in the solution to evenly coat them. Let the grapes sit in the solution for 10-15 minutes.

Take them out of the bowl, place them in a sieve or colander, and rinse with cool water.

How to Store Grapes

When properly stored, your produce will last awhile. Try one of these grape storage strategies to maintain the ultimate crispy grape bunch.

Produce Keepers

Invest in a quality produce keeper for your weekly grocery haul. Produce keepers are designed to help fruit and vegetables avoid spoilage for as long as possible, and there are so many great containers to choose from. An added bonus? Using produce keepers can help achieve a perfectly organized refrigerator.

Bluapple

One of the reasons why produce can expire so quickly is due to the naturally-occurring ethylene gas that fruits and vegetables emit as they ripen. Bluapple was designed to combat that issue. This apple-shaped container has inserts that absorb ethylene gas to extend your produce’s life for as long as possible, which is probably why it has a 4.3-star rating with over 7,000 reviews on Amazon.

Crisper Drawer

You can also store grapes in their original bag, in your refrigerator’s crisper drawer. While this may not be as effective for prolonging life as a produce keeper might be, it’s better than storing in an airtight container. Just don’t make the produce mistake of storing your grapes directly next to other fruit or everything will spoil faster because of the excess ethylene gas.

Next Up: Learn exactly how to wash mushrooms.

The post How to Wash Grapes the Right Way appeared first on Taste of Home.

That coconut rice really got me wondering. Sure, I had experienced coconut milk in rich curry and coconut cold-brew lattes, but if it could be used to elevate rice, the possibilities were endless. I wanted to stir this tropical elixir into soups, turn it into a marinade for chicken, use it to simmer mussels and anything else I could think of!

When I got home, I ran to the grocery store to start experimenting—but stopped short when I saw all the choices. From coconut cream vs. coconut milk to full-fat or “lite” options, I didn’t know where to start. The difference between these products is subtle, but it really does matter which one you choose.

Difference Between Coconut Cream, Coconut Milk and Cream of Coconut

What Is Coconut Cream?

Coconut cream is the same thing as coconut milk—coconut meat blended with water—but it contains less water.

While coconut milk is thin like cow’s milk, coconut cream is thick like whipped cream. You can find this fat-rich cream floating on the top of any canned coconut milk, or you can buy it in a dedicated can. It’s great for making dairy-free whipped cream or coconut ice cream, but it can also be used for savory recipes like curries.

Substitutes for Coconut Cream

• Make your own by simmering one part water with four parts shredded unsweetened coconut. Once the mixture comes to a boil, remove the pot from the heat and let it sit until it’s room temperature. Strain out the solids and refrigerate the coconut cream overnight to help it set up.
• Chill a can of full-fat coconut milk in the refrigerator overnight. This will help the thick cream harden on the top, making it easier to skim off the layer of coconut cream. Stop when you reach the liquid layer beneath and reserve the thin milk for another use.
• Use evaporated milk, a concentrated milk product that’s thick and rich like coconut cream. For desserts, use sweetened condensed milk instead.

What Is Coconut Milk?

Coconut milk is unsweetened coconut meat that’s been simmered or blended with water. The mixture is strained to produce a smooth, milky-white liquid that has a similar consistency to cow’s milk. The lightly sweet flavor makes coconut milk a perfect choice for adding to smoothie recipes or your morning coffee, but we also love cooking with it. It’s thicker and richer than most alternative milks, and it has enough fat content to simmer without breaking, adding a nice body to soups, stews and sauces.

Coconut Milk in a Can

If you plan to cook with coconut milk, choose the variety in a can. It contains more fat and typically only has one added ingredient as a stabilizer (guar gum). The cans also have a layer of coconut cream on the top, which can be mixed into the thinner milk or scooped off and saved for another use. Opt for full-fat cans instead of “light” or “lite” options, which have been watered down to reduce the fat content.

Coconut Milk in a Carton

Coconut milk in a carton is generally found in the refrigerated aisle and it’s best for raw applications. Depending on the brand, boxed coconut milk may be fortified with vitamins and added calcium, making it a good choice for drinking straight, adding to coffee, blending into smoothies or using for cereal. Like the “lite” can option, boxed coconut milk has been watered down to make it thin enough to drink, so it has less fat but contains additional stabilizers like xanthan gum and carrageenan.

What Is Cream of Coconut?

Be careful when shopping for canned coconut cream, because you may accidentally pick up a jar of cream of coconut instead. This product is still made with coconut meat and water, but it’s blended with sugar to make the mixture very sweet. It’s popular with bartenders at tiki bars because it has an ideal flavor and consistency for blended drinks like piña coladas.

To use cream of coconut in desserts instead of coconut cream, reduce the sugar in the rest of the recipe.

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Luckily, there is a way to deliver a luscious, smooth mash without any peels at all. This no-peel mashed potatoes technique is nothing short of brilliant, and we only wonder why it took this long for it to find us.

How to Make No-Peel Mashed Potatoes

TikToker @xxiamkristinxx showed us this time-saving no-peel mashed potatoes hack, and all you need to make it happen is a grid-style cooling rack.

You’ll want to start with a whole baked potato. We like making air-fryer baked potatoes here because it’s so much faster than the oven (35-45 minutes at 400°F compared to at least an hour in the oven). For a speedy shortcut, you can always pop the potatoes into the microwave for 10 to 12 minutes.

From there, place the wire rack over a bowl, cut the potato in half crosswise and press it flesh-side down into the rack. Like magic, the tender potato will squeeze through the holes while leaving the skin on top. As a bonus, this method pre-mashes the potato so you won’t have to worry about over-mixing it (which is the number one reason why mashed potatoes turn out gummy).

@xxiamkristinxx Mashed Potato Hack #hack #tiktokhack #lifehack #foodhack #cookinghack #cookingtiktok #potatoes #mashedpotatoes ♬ Love You So – The King Khan & BBQ Show

More Hacks for Mashed Potatoes

The mashed potato hacks don’t end here! Try any of these methods to make stellar mashed potatoes for your next dinner party or holiday dinner.

• If you don’t have a wire rack, you can pass the cooked spuds through a potato ricer or food mill. When we tested the best way to mash a potato, these methods resulted in the fluffiest, lightest mashed potatoes.
• You could always keep things classic by using a hand mixer. It’s the way Grandma made mashed potatoes, so it’s good enough for us! This is the way to go if you want a dense, creamy mash.
• Looking for a chunkier mashed potato? Use a hand masher. In general, the less you mash, the lighter the potato, and doing it by hand is a surefire way to avoid over-mashing. We like this method when making mashed potatoes with the skins on.
• When it comes to other electric methods, avoid using a blender or food processor. The blades are just too sharp, and the potatoes will almost certainly turn out gummy. Stand mixers with the paddle attachment also tend to make the potatoes sticky, so we’d steer clear of that one, too.
• Swap out the traditional russet potato for a Yukon gold. This type of potato still becomes light and fluffy when it cooks, but it has a naturally buttery flavor that’s hard to beat.
• Before adding any liquid to your potatoes, mash them briefly with a bunch of melted butter. The fat will coat the starches and build in a little protection from over-mashing. Then, take a moment to heat your milk, half-and-half or cream. The steamy liquid will keep the potatoes warm, so it’s much better than using dairy straight out of the fridge.
• Finally, the ultimate hack for prepping dinner in advance: If you’re not planning to keep any leftovers, make the potatoes ahead of time and hold them warm in a slow cooker for up to four hours. Give them a little stir once an hour, and drizzle in some extra melted butter or hot cream just before serving. After a quick whip with a silicone spatula, they’ll taste just as good as when they were fresh.

The post This Brilliant No-Peel Hack Makes Cooking Mashed Potatoes So Easy appeared first on Taste of Home.

There is almost nothing that can’t be made gluten-free! You get to play with certain grains, nuts and even fruit, like coconut, to produce flours that can help with baking.

What Is Coconut Flour?

Coconut flour is a gluten-free flour that can be used in sweet and savory recipes, as well as in coatings or breading for your favorite proteins, like fish or chicken. It’s made from—you guessed it—coconut. Specifically, dried and ground coconut meat. It is rich in fiber and protein.

But this is not your average flour replacement. Other gluten-free flours, like rice or corn, are primarily starch, so they act pretty similar to wheat flours in how they absorb liquids and bind with eggs. Coconut flour is starch-free, and because it’s high in fiber, it absorbs more liquid than other flours. This can lead to denser recipes.

It’s recommended that you limit this type of flour to about 25% of a recipe’s total flour. However, there are always exceptions—I’ve tried 100% coconut flour pancake, bread and cookie recipes that are irresistibly tasty. You can also add extra liquid to your recipe when subbing in coconut flour.

Keep in mind when baking and cooking that this flour does have a distinct coconut taste.

How Long Does Coconut Flour Last?

Coconut flour lasts for six to twelve months if stored in a cool, dark environment. It can last a bit longer in the freezer if stored properly.

Since it contains fat, it can go rancid, so pay close attention to sell-by dates and proper storage.

How Do You Store Coconut Flour?

Before opening, store coconut flour in a cool, dark place. Once it’s opened, you can refrigerate it, transfer it to an airtight container for storage in your pantry, or freeze it in a sealed container.

Where to Buy Coconut Flour

You can buy coconut flour at most grocery stores, whether a major chain or your local co-op. You can also buy it online at Amazon or Target.

Coconut Flour Substitutes

You’ll have better luck subbing in nut flours for coconut flour, rather than grains. Almond flour (perfect for gourmet baking) can be a good bet. However, you’ll use more almond flour than coconut flour as it is much less absorbent. You’ll want to aim for a 4:1 ratio of almond flour to coconut flour (add 4 cups of almond flour for every 1 cup of coconut flour). Whatever you choose to substitute for coconut flour, remember to adjust the ratio and amount of liquid.

If using coconut flour as a thickening agent, you can substitute tapioca flour in a 1:1 ratio.

The post What Is Coconut Flour, and How Do I Use It? appeared first on Taste of Home.

Luckily for us, TikToker Charlotte (@cleanfoodiecravings) has come up with her own ingenious way to store bacon. Not only does it keep the bacon fresh, but in her words, it makes “cooking a little less stressful and organized.” Check out her hack in the video below:

How Do I Store My Bacon?

In the video, Charlotte takes the strips of raw bacon out of the package and lays them on a piece of parchment paper, parallel to each other and about 1/2 inch apart. Then, she covers them with another piece of parchment paper and rolls them lengthwise to make little bacon-parchments rolls. From there, she used kitchen scissors to cut in between each roll, so that one piece of bacon makes up each little package. Finally, she places them all in a zip-top bag and pops them in the freezer. So smart and easy!

Does Raw Bacon Freeze Well?

Yes! Frozen bacon will not lose any of its savory flavor or crispy texture when stored in the freezer. It will also save you valuable freezer space, thanks to the compact shape of those little rolls. However, for best results, Charlotte suggests thawing each roll of frozen bacon for five to six minutes at room temperature before unrolling and using.

How Long Can I Keep Bacon in the Freezer?

According to the USDA, you can safely store raw bacon in the freezer for up to four months. But if for whatever reason, freezing raw bacon freaks you out, keep in mind that you can also freeze cooked bacon. Cooked bacon will similarly last about four months in a zip-top bag. The only downsides are that cooked bacon may not be as space-efficient as rolled raw bacon, and you might not get that same satisfying greasy crunch upon first bite.

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