Kitchen 101
Check out the refrigerator
General layout: Store items according to cook temps. Clean seals. Have a thermometer in the unit. Don’t overcrowd the unit. Let air flow between items. Temp should be 32-40.Fruit and veggie storage – remove from plastic and wrap in cloth.Meat and cheese: don’t wrap cheese tightEgg and dairy storage: Milk can go 4-5 days beyond expiration, eggs can go one month beyond dateDefrosting meats: Defrost in the refrigerator or under cold running water ; use a storage pan for refrigeration defrostingCondiments: Don’t store tomato products in original containerGarlic:
- Get rid of garlic smell, wash hands in salt and cold water
Eggs:
How do I know if an egg is ok? Put it in a glass of water and if it floats pitch it and do not use it.
- Buy egg whites for recipes
- Hard boiled eggs: use a slicer twice for chopped and a mesh strainer for crumbling
Small vegetables:
- Use a razor to peel them so not to loose any of the flesh
Wine 101 -- Guidelines for selecting a wine with a meal
- White wine is generally served before red.
- Light bodied served before full bodied.
- Drink dry before sweet.
- White wine for fish, shellfish, white meat, poultry and veal.
- Red wine for dark meat, chicken, rabbit, tuna, and salmon.
- Drink the same type of wine that was used in cooking the dish.
