Best-by dates and best if used-by dates, although still not required, are pretty common on most all food items by now. But, what about non-perishables that lose much of their benefits over time for one reason or another. Do they expire?
Here’s a list of a few things that you may, or may […]
Question:
What is cauliflower rice?
Answer:
Cauliflower rice is not actually rice, nor is it any type
of a starch. It is simply the vegetable, cauliflower, that
has been riced.
The verb “riced”, according to the dictionary, means to pass potatoes or other vegetables through a sieve or ricer. Often cooked potatoes […]
Question:
How much does an egg weigh?
Are eggs of one uniform weight?
What are the possible sizes of eggs? When
speaking of eggs and egg labeling – what are the
different sizes available?
Answer:
Although the shape of an egg is quite consistent, eggs come in many different sizes and weights. The USDA actually […]
We’ve talked in the past about many different ways to keep good foods from heading to the landfills. Besides our constant talk about using foods that a manufacturer may consider “expired” we’ve also mentioned using all parts of foods, buying misshapen veggies, repurposing foods, substituting foods for those readily available, shopping at […]
Question:
Why do older eggs make better hard boiled eggs?
Answer:
Simply put, the natural aging process makes older eggs better suited for letting go of their shell. Let’s look into what time does to eggs.
The thing with product dates, as we’ve said many times before, is that […]
Scoring food (while preparing, not eating!) can add value to many foods. Learn how and why to score ham and other foods.
Question:
How are eggs graded? What difference does a grade make? Why do eggs get report cards? When speaking of eggs and egg labeling – what does their grade mean?
Answer:
Egg inspection is a mandatory requirement by the USDA
whereas egg grading is an optional step. Inspections are
for egg […]