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Kitchen Tips


Last Update: 11/06/2008 4:20 pm
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Kitchen 101

(WKRC-TV)
(WKRC-TV)
Check out the refrigeratorGeneral 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 tight
  • Egg and dairy storage: Milk can go 4-5 days beyond expiration, eggs can go one month beyond date
  • Defrosting meats: Defrost in the refrigerator or under cold running water ; use a storage pan for refrigeration defrosting
  • Condiments: Don’t store tomato products in original container
  • Garlic:

    • 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.

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