Did you know that you should get your leftovers in the refrigerator in as little as 2 hours?  I wish I knew that several years ago when I ate the turkey that was sitting on the counter for 3 days.  Needless to say, my digestion system paid dearly for that.  Watch the video at the jump from ‘The Today Show’ on how to manage your leftovers.

Here are the 4 golden rules to follow as noted from the video:

• Get leftovers in the fridge fast
• Refrigerate up to 4 days , freeze for long storage
• Defrost in fridge, not on counter
• Thoroughly heat leftovers

Let’s face it, with our busy schedules and hectic lifestyles, it’s difficult to set a good amount of time aside to cook a great meal.  Believe it or not, it can be done, and the article ‘9 Ways to Cook Lazily and Still Get Rave Reviews’ from Dumb Little Man shows us how.

Like many people you’re super busy these days. However, you appreciate the fact that eating out a lot costs a ton and frankly, it’s tough to find restaurants where you completely feel at ease with the ingredients. So how do you balance this? How do you create homemade meals without spending oodles of time cooking? Clearly you’d agree that your schedule cannot tolerate hours of chopping, stirring and simmering on weeknights.
Before expanding your schedule, reducing sleep, or giving into fast food demons, try using these tricks; you can turn out delicious meals with minimum effort.

• Cook from frozen
  Most meats don’t need to be thawed before cooking. Boneless chicken breasts or tenders can be grilled, baked or put in the slow cooker straight from the freezer. You can even bread chicken tenders without thawing by running them under cool water to remove the ice glaze, then bread as usual. Fish fillets, such as Tilapia can also be cooked from frozen. Even roasts and larger cuts of meat can be done this way. Pop it in a pan and add the sauce or seasonings, then give them a longer cooking time.
• Slow cook it
  There are many excellent recipes specifically for crock pots; they aren’t just for soups and stews. Or convert your favorite dishes for use in the slow cooker. Sliding into dinner time with the food already cooked and waiting to be dished up is a satisfying feeling.
• Skip the measuring
  Pour a teaspoon of salt in the palm of your hand. Now try a tablespoon. Learning to eyeball measurements on herbs and spices will save you time in putting a dish together. These ingredients can be added to taste, so exactness is not necessary.
• Combine Steps
  Why sauté onion and garlic separate from ground beef, when you can do it all together? Why cook veggies separate from the pasta, when you can throw them into the water during the last few minutes of cooking? Fewer steps mean less time and work for you.
• Skip Steps
  In some recipes it’s possible to skip things such as browning meat. Yes, it might seal in the juices, but if its final destination is in a slow cooker it will be juicy enough. Skip the cracker or bread crumb toppings on casseroles and save not only time, but calories too.
• Use your freezer
  Cook up several pounds of chicken or ground beef on the weekends, then freeze it to use later in the week. Simmer a big pot of soup one night and freeze the rest for a quick meal later. Double that batch of muffins and pop half into the freezer. All of these tricks speed up the meal prep.
• Use certain convenience items
  Go for shredded cheese instead of in a block. Canned diced tomatoes taste better than most grocery store tomatoes. Better still, they are already chopped. Frozen diced onions and green peppers also save time. Instead of chopping and cooking fresh veggies for a stew or potpie, grab a bag of frozen stew vegetables. It’s not quite as good as cooking from fresh, but the difference is not enough to offset the time saved. And you get those little pearl onions in the bargain.
• Choose recipes with only a few ingredients
  Using only 3 or 5 ingredients is much faster than gathering and preparing a long list of things. I reject most recipes with loads of ingredients, at least for weeknight dinners.
• Keep it simple
  Every weekday meal doesn’t need to involve a main dish, 2 sides, bread and a dessert. Dinners like chicken fried rice or homemade nachos don’t need much to go with them. If you do need something to round out the meal, add a simple steamed veggie, tossed salad or fresh fruit.

By using these tricks, you’ll be able to get dinner on the table in a flash. Just think of all the ways you can use the time you’ve gained.

Written on 9/25/2009 by Tiffany King. Tiffany helps busy families get dinner on the table by sharing recipes, tips and menus with complete grocery lists on her blog Eat at Home.

The problem that I face has plagued me for many years.  After a good three-minute bath in the microwave, the rice still remains soft and the broccoli stays crunchy, but the chicken is one step away from turning into jerky.  I even substituted white meat with dark meat for a while, but I really wanted a lunch that was lighter on cholesterol and saturated fat.

Long story short, I was watching a cooking show where this Japanese guy was coating chicken in flour before he put it into boiling water to cook.  He didn’t explain why he did it, but it did strike my curiosity.

Some days ago, I decided to give it a try.  After a few days of doing so, I can tell you that not only does coating the meat in flour produce a more tender cooked cut of chicken breast, but it also helps seal in the moisture, especially if you plan on reheating it in the microwave the next day.  Update: whole wheat white flour works better than all purpose flour.

So here’s what I did:

I marinated 2 pieces of chicken breast (cut into cubes) with salt, pepper, garlic powder, a splash of sake, chopped garlic, and extra virgin olive oil.  I marinated the meat for about an hour in the refrigerator.

Next I boiled a pot of water.  You don’t need too much water, just enough to cover the meat.  Lightly coat the chicken in flour.  I used whole wheat flour because it’s healthier than white flour.  The pieces on the left side are coated just right, the pieces on the right had a little too much flour.  You want to lightly coat the meat because when it is used in sautés, it prevents loose flour bits from caking up.   Just use less flour next time if you notice too much flour runoff. When the water boils, reduce the heat to medium high and slowly place the floured chicken into the water.  Cook for 4 minutes.

Remove the chicken  and set aside.  Now the chicken is ready to be added to sautés.

I like to sauté chicken with chopped garlic and onions, with a bit of black pepper and salt, and kissed with a touch of fresh lemon juice.  Simple is best sometimes.

Set on a bed of basmati rice and garnished with a few baby greens.  Well, there’s lunch!

I read this article on Tipnut and I had to give it a try.  You know what, it actually works.  I used lemons and my fridge smells nice and fresh when I open it.

Here’s a neat tip sent in by Paulina for one of the most natural and easiest to make air fresheners I’ve come across yet…

I picked this tip up from a local newspaper some years ago and I’ve been using it ever since, I just love the smell of oranges:

• Cut an orange in half and remove the pulp;
• Fill the empty shell with some salt;
• Put in the back of your fridge as a fridge freshener;
• Keep the orange shell in a small bowl so it won’t tip over and spill the salt.

The salt absorbs stale and nasty odors while the shell releases a fresh, orange smell. I also tuck one of these behind the toilet in our bathroom.

Another way you can do this is cut an orange in half and coat the exposed flesh liberally with salt. Since we love eating oranges I always remove the pulp first.

This would also work for other citrus fruits like lemons and grapefruits.

What it takes for food to earn that organic label
By Stephanie Wood, Babytalk
Parenting.com

1) Before a food can be labeled “organic,” it must meet certain standards set by the U.S. Department of Agriculture.

2) It must be produced without the use of any of the following: conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

3) Meat, poultry, eggs, and dairy products must come from animals that are not given antibiotics or growth hormones.

4) Government-approved certifiers must inspect the farm where the products are grown or raised to make sure the USDA organic rules are being followed.

5) Companies that handle or process organic foods before they get to your store must be certified, too.

Keep in mind that foods labeled as “natural,” “hormone-free,” and “free-range” are not always organic, though these may all be truthful

Here’s a twist on crushing garlic, and it doesn’t involve using a knife or a garlic press.  From Tipnut.com:

Tipnut here’s a tip for crushing garlic that once you try it, you’ll never go back to the method you are now using (I guarantee it). It was taught to me by my mother who was from Hungary and I always assumed this was a common thing there, but the few Hungarian friends I have never knew about this.

Find a rock that is smooth and is about the size of your palm. Look for one that is comfortable and not too heavy in the hand. When you first pick the rock, run it through the dishwasher a few times and it’s ready to use. If you don’t have a dishwasher just wash it in hot soapy water with a bit of bleach.

To crush garlic, hold the rock and smash it on a clove of garlic. Pull out the skin and there you have it, crushed garlic ready to cook with. Cleaning the rock is a dream, just throw it in the dishwasher utensils basket and it’s perfect to use for years and years. I keep my rock in the utensils drawer in the space between the tray and the back of the drawer, I call it my kitchen rock.

When I demonstrated this to a friend of mine, she loved how easy it was to crush the garlic but she couldn’t get used to the idea of a rock coming in contact with her food. She tweaked things to suit her better by taking a square of wax paper or a cleaned cereal liner bag and folding that over the garlic before hitting it with the rock.

My advice is to choose a smooth rock instead of a jagged surface rock, it does the best job and the results are consistent.

Well, you did your research and you bought your knives.  Believe it or not, all that research and shopping around you did was the easy part!

It’s now all about keeping them in prime condition for many years to come.  After all, since you’ve dropped a couple hundred dollars or more into a set of great knives, wouldn’t you want to protect your investment?

High quality knives will lose their durability, longevity, and sharpness rather quickly if they are not properly cared for.  I have put together a list of Do’s and Don’ts, and a few options in keeping your knives sharp to guide you in the right direction.  So let’s get started.

The Do’s and Don’ts of Knife Care

Do’s

• Do use a knife block or magnetic strip to hold the knives
• Do hand wash your knives with warm, soapy water and dry them off immediately
• Do keep them sharp!  If you don’t know how to keep the knives honed, take them to a professional knife sharpener at least twice a year.
• Do only use knives for their intended purpose!  Don’t use it to cut through bone if it wasn’t made to cut bone, don’t use it to cut cardboard…you get the idea.
• Do use a sturdy and level cutting board and chopping block
• Do have easy access to a first aid kit, just in case
• Respect your knives

Don’ts

• Don’t store your knives with the rest of your utensils
• Don’t use your finger to test how sharp the blade is
• Don’t  leave knives in the sink after use
• Don’t put your knives into the dishwasher
• Don’t use a knife unless the blade and handle are completely dry!   You do want to keep your fingers, right?

Knife Sharpening

No how matter what brand or type of knife, the edge will not stay sharp forever.  There are a few options when it comes to sharpening your knives.

Honing Steels – The most common tool to keep knife edges in tip-top shape is the honing steel.  Most knife sets containing 10 pieces or more will most likely include one.

Whetstones – The whetstone is suited for more experienced knife users.  The stones comes in different types of grit, from course to fine.  Whetstones will provide sharper edges than those from honing steels, but takes more skill and patience to use.

Electric Knife Sharpeners – Another route to look into is an electric knife sharpener.  I’m not big on these because the edges on different brands of knives do not conform to a standard specification.

If you’re uneasy about sharpening your own knives, you can always take it to a professional knife sharpener.

How To Sharpen A Knife With A Honing Steel and Whetstone

Don’t forget to buff up on your knife knowledge!  Knife Knowledge 101!

Dun dun dun!  The kitchen can be a bathhouse for germs and bacteria.  As a matter of fact, improper cleaning or cross contamination can cause some serious health issues.  As a prior salmonella victim, I take all precautions to make sure my kitchen sink, stove, and counter top are wiped clean after every meal I prepare (and sometimes before I prepare just to be safe).  Here are some tips from silive.com in protecting you and your family from falling ill.

Sponges

It’s best not to buy them. Unless you plan on tossing them after a few uses, those nooks and crannies make happy homes for germs. Putting the sponge in the dishwasher and soaking the sponge in bleach is helpful in killing microorganisms, but there comes a point when you’ve just got to throw it out. Consider using a strong paper towel (or two) for light scrubbing. Then dispose of the wad when you’re done: This way you’re not tempted to reuse your makeshift sponge over and over.

Baby in the Bathwater

Be sure to thoroughly scrub the sink (a.k.a. the tub) and the drain after bathing the baby. Wash the sink out with hot soapy water then sanitize with a bleach cleaner.

Hand Washing

This is the most important thing you should do before preparing food. Wash hands under hot, soapy water with agitation for at least 15 seconds. Ideally scrub under fingernails as well. By the way, just because you might use disposable latex or vinyl gloves in food prep, it doesn’t mean you’re in the clear. Change gloves after working with a single item for 20 minutes and never use the same pair of gloves for multiple purposes (i.e. handling oven knobs after working with raw meats, touching lettuce after breading chicken cutlets, etc.). Be mindful to chuck the gloves in the trash between surface contacts.

Managing Compost

Toss your compost collection daily to avoid fruit flies and odors. (Tip: Chuck vegetable matter, used tea bags, etc. into a brown paper bag and add to the composter first thing in the morning.) Rinse eggshells well under hot running water. Accidental hand-to-mouth contact with egg goo may cause salmonella poisoning if the compost isn’t well through the decomposition process. And while human hair and chicken droppings are considered to be ideal compost ingredients, never add human waste, a surefire way to inject pathogens into soil where food is grown.

Freezing

Freeze an item once and once only. After that, food loses its nutritional value and can take on an extraordinary amount of bacteria from fluctuating temps.

Thawing

Rest frozen meats in a deep pan (this prevents juices from overflowing) at the lowest shelf in the refrigerator. Most foods should thaw out within 24 to 36 hours. Dense foods like a turkey need two to three days of thawing. Using the defrost button on the microwave can jumpstart the thawing process safely.

Cooling

Large pots of soup, sauce/gravy and other protein-chocked liquids need to be cooled rapidly. It’s best to plunge the container in an ice bath or store liquids in shallow containers. Messing up on cooling down may result in botulism. And never put sealed hot or warm containers in the fridge. Take the lids off and cool things down on the top shelf of the fridge. (Food cooling on a lower shelf will heat items directly above it.)

Recycling Breadcrumbs

It’s one thing to be frugal but there’s a point where cooks become foolish. Use a little breadcrumb, panko or flour at a time and, for heaven’s sake, throw it all out after using. That’s because egg, chicken, pork, fish or whatever items you’re dunking in a dusting leave behind liquid that rots and breeds bacteria.

An educated consumer is a smart consumer.  With so many foods labeled as free-range, high-fiber, sugar-free, multigrain, and many others, do we really know what the underlying definition means?  Look no further, the folks at Divine Caroline has explained 16 common supermarket buzzwords that we are sure to come across when we go out to buy groceries:

1. Whole Grain
The FDA dictates that any product labeled thusly must have all parts of the grain kernel—the bran, germ, and endosperm—intact. Traditional examples include rolled oats, whole-wheat flour, and brown rice. Trix can be labeled whole grain because it includes the entire corn kernel in its ingredients, even though it also contains corn syrup and artificial dyes. Whole grains are turned into refined carbs (such as white rice or white bread) when the germ and bran are removed from the grain, robbing it of fiber, iron, and other healthy attributes.

2. Multigrain
Most associate this with “whole wheat” or “whole grain,” but it just means a bunch of grains have been included, and they’re not necessarily whole grain. The product could still contain refined grains, so pay attention to ingredient lists. For example, Milton’s Multi-Grain bread lists “enriched flour” as its first ingredient, which still means refined white flour. Likewise, enriched flour is the primary ingredient in Keebler Multigrain Bistro crackers (and partially hydrogenated oil comes in second!).

3. Cage-Free
There is no legal meaning for the term “cage-free.” The Web site Sustainable Table defines it as “birds raised without cages,” but that doesn’t speak to the conditions that the birds were actually raised in, like whether it included outdoor access or the ability to mill about freely.

4. Free-Range
Many confuse cage-free with free-range, but the latter only means that the animals had the demonstrated ability to go outdoors. The USDA mandates that there must be a door and that it needs to be at least somewhat open to give the poultry (there aren’t regulations for pigs or cows yet) the option to step outside. How much time is spent outdoors is left up to the chicken. However, the outside conditions (not always a grassy field, mind you) are left up to the producers.

5. All Natural/100 Percent Natural
There are no FDA standards that control the use of this term. That’s why you see it on practically every item on the supermarket shelves. Products such as Nature Valley granola bars and 7-Up have the “natural” label and still contain processed ingredients like high fructose corn syrup.

6. No Sugar Added
This doesn’t mean that the product is devoid of sugar—it means that it wasn’t added during processing. If the product naturally contains sugar (applesauce or jams, for example), it can still have this label. Same goes for the “no salt added” label. If the product contains absolutely no sugar, it can be labeled “sugar-free.”

7. Sodium Nitrite/Nitrate-Free
Sodium nitrite and nitrate are preservatives often found in deli meats, sausages, SPAM, and other processed meats. They’re added to enhance the meat’s color and prevent the growth of bacteria that could cause botulism. However, they have also been linked to cancer and are a common trigger for headaches.

8. Natural Flavors
The Code of Federal Regulations defines natural flavors as anything extracted from fruit, vegetable, plant, bark, seafood, dairy, and so forth. Vegetarians and vegans need to be especially wary of this buzzword because it could indicate the use of animal products. It’s a blanketing term that hides certain ingredients and makes it seem more healthful than it really is. According to a Washington Post article, Imitation Vanilla Flavor is labeled as such when the flavor compound (vanillan) is made in the lab, but when it’s made by a fermentation process (because fermentation is a “natural” process), it can be labeled as Natural Vanilla Flavor, even though the compounds are the exact same. Neither route produces Pure Vanilla Extract, where the flavor comes from the bean.

9. Contains Probiotics
Probiotics are live bacteria that occur naturally in our guts and in foods like yogurt and soy. They keep our digestive tracts healthy by promoting the growth of good bacteria. When the health benefits of probiotics became well known, marketers jumped on the trend and put this label all over their packaging.

10. No GMOs
GMOS, or genetically modified organisms, refer to crops (usually cotton, corn, soy, and canola) that have been genetically engineered to thrive in certain climates and to be disease-resistant. While the negative side effects of GMO consumption haven’t been proven, it’s been linked to heightened allergic reactions and lowered immunity.

11. High Fiber
To be designated as “high fiber,” the product has to have at least five grams of fiber in every serving.

12. Reduced _______
The FDA dictates that “reduced” foods must have 25 percent less of the specified item, such as calories, fat, sugar, or salt, compared to a regular version of the food. Keep in mind that reducing a particular nutrient, such as fat, often means a higher content of salt or sugar for flavor purposes.

13. Superfood
Superfoods are foods widely considered nutrient powerhouses and touted for their health benefits. There isn’t a set definition and the list continues to grow as we discover more about what we eat. Blueberries, sweet potatoes, spinach, oats, and nuts like almonds and walnuts are often given this label.

14. Rich in Antioxidants
Antioxidants are agents that protect the body from the degenerative effects of free radicals. Fruits and vegetables contain a great deal of these beneficial chemical compounds, as do dark chocolate and beans.

15. Omega-3s Added
Ever since omega-3s and omega-6s became popular buzzwords among health-conscious consumers, products fortified with the omegas—particularly eggs, which are produced by giving chickens a diet rich in flax or fish oil—have been popping up all over grocery stores. The amount of omegas, essential fatty acids that the body cannot synthesize, vary based on the product, but few include the daily recommended dose in a serving.

16. Trans-Fat Free
As the public became increasingly aware of the overwhelming presence of hydrogenated oils (otherwise known as trans fats) in their food and the serious health risks, such as heart disease and diabetes, the government was put under pressure to act. In January 2006, the government mandated that products with trans fats be labeled accordingly. However, if they contain less than 0.5 grams of trans fat, they can still carry the “trans-fat free” label. The best way to figure out whether a product is truly devoid of trans fats is to look for hydrogenated oils in the ingredients.

High quality knives will last a lifetime, that is, if they are properly maintained, and used for what they are intended for.  My belief is that, the more familiar you are with a knife, it will eventually become an extension of your arm.  That’s right, imagine having knife hands!  So think about using the same set of knives, over and over again, for many years.  You’ll become a knife-welding pro!

I’ve had my knife set for over a year now, and after occasional honing, they are still as sharp as they were on day one.  I feel like I can throw them across the room ninja style and stick them into the wall!

Here’s a quick anatomy of a typical chef knife courtesy of Wikipedia.  Did you know a knife had this many parts?

A Point: The very end of the knife, which is used for piercing

B Tip: The first third of the blade (approximately), which is used for small or delicate work

C Edge: The cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.

D Heel: The rear part of the blade, used for cutting activities that require more force

E Spine: The top, thicker portion of the blade, which adds weight and strength

F Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook’s hand from slipping

G Finger Guard: The portion of the bolster that keeps the cook’s hand from slipping onto the blade

H Return: The point where the heel meets the bolster

J Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight

K Scales: The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang

L Rivets: The metal pins (usually 3) that hold the scales to the tang

M Handle Guard: The lip below the butt of the handle, which gives the knife a better grip and prevents slipping

N Butt: The terminal end of the handle

With so many different types of knives out there, how does one choose?

Well, the typical home cook tackles slicing, dicing, and chopping most  of the time, so these three types of knives are must haves.

The paring knife – Usually running from 3 to 4 inches, these knives are good for shaping, peeling, and small tasks such as deveining shrimp.  Used when the cook needs to have precise knife control.

The utility knife – Usually running from 5 to 6 inches.  Think of these as a smaller version of chef knives.  They can be used to chop, dice, and slice.  I use my utility knife more than any other knife in the kitchen.

The chef knife – Usually ranges from 8 to 12 inches, but an 8 inch blade will suit most tasks.  I use this to cut larger slabs of meat and whatever my utility knife can’t handle.

Depending on how you prepare your food, you might want to look into cleavers, boning knives, filet knives, cheese knives, bread knives, and even Asian vegetable knives and santokus.

Ok, I know what I want, but what brand should I buy?
The most typical high quality brands can be found in most department stores and kitchen specialty shops.  The German classics such as WÜSTHOF and Henckels will suit most home cooks.  I use the Japanese Global knives because they fit well in my hand and I prefer light-weight knives.  And then there’s Shun.  A Japanese brand that Good Eats host, Alton Brown swears by.  While all of these brands will last a lifetime with proper care, selection will come down to personal preference as the edges on these knives will definitely get the job done.

Here are some things to look for when shopping for a knife.

Blade – Look for high carbon steel, or high carbon stainless steel blades.  They last longer, are more rust
resistant, and hold their edges better.

Handle – Since we’re not all built the same, the handle is just as important as the blade.  It’s all about personal comfort and ergonomics.  Make sure it feels balanced in your hands.  If you have big hands, then you don’t want to use a knife that has a skinny handle, and  vice versa.  A handle that’s incompatible with your hand may cause tiredness and cramps while you’re slicing and dicing away.  Plus it increases the risk of knife injuries.

Tang – The extension of the blade should run all the way to the end of the handle, and should be securely attached to the handle.

Aesthetics -  Again, this is a matter of personal preference.  But if a knife looks really great, but feels odd in
your hand, skip it.  It’s like wearing a cool pair of shoes that you know will hurt your feet.  It might look good, but in the end, you’re hurting yourself.

Go to a department store or kitchen specialty store and try out the knives.  While you probably won’t get to slice or dice anything, it’s good to see how the knife feels in your hand.  Purchase the knives online because you will most likely find a better price.

Buying knives is just as important as taking care of them, check out Knife Knowledge 101: Knife Care!

~ Kin