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Olive Oil vs Extra Virgin

What’s the difference between Olive Oil and Extra Virgin Olive Oil?

The USDA actually regulates the labeling of all U.S. made olive oils. American manufacturers of oil from olives must include 22 tests that assess the quality of the oil based on such things as flavor, color and molecular structure. [1]

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By | December 12th, 2018|Blog|

Top Baking Mistakes Corrected

Let’s face it, lots of things can go wrong when baking. It is after all a science.

Raise the odds of a baked goods recipe coming out correctly by avoiding this list of common baking pitfalls. These suggestions will prove advantageous whether making a delicate soufflé, an airy cake or even some crispy […]

By | December 7th, 2018|Blog|

What to Do With Old Wine

There are lots of expressions involving old wine, one of the most common implying that nothing ages better than a fine wine. Well, that may be true for the finest wines that are kept well sealed and cared for with proper storage over the years. What we’re talking about here is old wines, […]

By | November 30th, 2018|Blog|

Can Canned Goods be Frozen?

Question:

Can canned goods be frozen?
Are frozen cans safe?

Answer:

As a general rule, canned goods should never be frozen. Although freezing extends the shelf life of most foods, canning already extends the shelf life of its contents as far as possible.

If a known perfectly fine canned good becomes accidentally frozen, it can […]

By | November 25th, 2018|Blog|

When Making Stock, Should the Lid be On or Off?

Question:

When making stock, should the lid be On or Off?

Answer:

The answer if Off.
When simmering bones or the internal organs of a turkey in order to make some stock or a nice gravy, the lid is best left off of the pan.

When simmering the internal […]

By | November 20th, 2018|Blog, FAQ|

Turkey Brine – How to Brine

To brine or not to brine is a question that home cooks all over America ask themselves mid November. Some say the process is an absolute must and others reject the idea because it’s too messy or too salty.

Scientifically, it does make sense. You see, salt water that absorbs into protein […]

By | November 16th, 2018|Blog|

Cooking a Frozen Turkey

Properly defrosting a turkey is indeed a crucial first step before cooking a turkey.
Cooking a frozen turkey, or even one that has been partially defrosted, is never a good idea.

Cooking a frozen turkey does not make any sense.
Here’s what would happen: The oven would work […]

By | November 11th, 2018|Blog|

Detecting Botulism – How to Tell if a Can is Bad

Canning is generally a very safe form of storing food for extended amounts of time. But, if not canned properly, canned goods can go very wrong. It’s generally rare these days, but botulism in cans is still a valid threat.

Luckily, it is fairly easy to spot a can that is suspect for […]

By | November 7th, 2018|Blog|

What is Cross Contamination?

Question:

What is Cross Contamination?

Answer:

According to Webster, the definition of cross contamination is “an inadvertent transfer of bacteria or other contaminants from one surface, substance, etc., to another especially because of unsanitary handling procedures. With raw eggs, as with raw chickens, it is important to avoid cross contamination”. [1]

That “inadvertent […]

By | November 1st, 2018|Blog, FAQ|

What Does a Whisk Do?

Question:

What does a whisk do?

Answer:

A whisk is used for whisking and whisking adds air into the substance being whisked. Or, better stated, a whisk incorporates air into liquid substances. Use a whisk, or add a whisk attachment to a mixer, to add air into and thus “grow” the food at hand.

Liquid heavy […]

By | October 21st, 2018|Blog, FAQ|

To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.

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