|Aspic with roasted parsnips and carrots|
Food Diary (January 26, 2012)
Breakfast: Rolled oats with kiwifruit, sunflower seeds and flax seeds
Lunch: Aspic with roasted parsnips and carrots
Dinner: Carrot salad, rice and chickpeas
Baking/sweets: Flaxseed oatmeal crackers various sweets
It is only natural that we indulge in desserts when we are stressed. But do you know the scientific explanation for that?
Spell stressed backwards.
Today's Favourite Photo
Source: Alchemy in the Kitchen
Today’s Favourite Blog
Interesting article titled “10 Foods You Didn't Know You Could Freeze”. A few of the items in the list surprised me:
Butter: Simply place butter in its original wrapping inside of an airtight bag or tightly wrapped in foil. When ready, remove the butter from the freezer and thaw overnight in the refrigerator before use.
Nuts: Nuts, especially unshelled, can quickly go rancid thanks to their high fat content. Heat, moisture, light, and even their proximity to metal can cause nuts to spoil. Store them in a plastic, airtight container. Shelled nuts last for up to eight months in the freezer
Cheese: Cheese can be frozen in its original packaging, but wrap it tightly in plastic wrap or heavy-duty aluminum foil, too. Soft cheese and cheesy spreads will only last one month frozen, so it may only be worth it to freeze the harder cheeses, which will last up to six months. Remember to thaw cheese in the refrigerator overnight before use.
Baked goods: After cooling, wrap cookies individually in plastic and place in an airtight container for up to one month. For bar cookies or brownies, store them unsliced, tightly wrapped in plastic wrap and again in foil for three months. These should be thawed at room temperature. Store-bought breads and muffins should cool completely in the refrigerator and then be placed in the freezer unopened, where they’re good for up to two months. Doughs can be frozen and thawed in the refrigerator for later baking.
Milk: Simply pour out a little milk to leave room for expansion and pop it in the freezer. Remove from the freezer and thaw in refrigerator for a day or two. Before use, give it a good shake to prevent drinking any separated milk. It's best to freeze milk at its freshest and it shouldn't be kept longer than four to six weeks.
Flour: Freezing flour is necessary for sanitation. Store flour in a food-grade airtight container without its original paper packing since it is so porous. Freeze for 48 hours to kill off insects and place in the refrigerator for constant, proper storage.
Pesto: After making your sauce, spoon globs of pesto evenly into ice cube trays and freeze them completely. Once frozen, pop them into a plastic airtight container or bag and store for three months. To use your neatly portioned pesto cubes, let them thaw at room temperature naturally or remove them earlier and thaw in the refrigerator.
Herbs: Start by washing and pat-drying your leafy herbs. You may want to chop them into desired portions before freezing. On a small tray or cookie sheet, spread the herbs out individually on top of parchment paper and place them covered in the freezer. Once frozen solid, remove the herbs, place them in an airtight plastic bag and pop back into freezer until you are ready to use. You could even spoon herbs into an ice tray and fill it halfway with water.
Cream Cheese and Sour Cream: As far as cream cheese is concerned, freezing has its limitations. If you’re planning to spread cream cheese on your morning bagel, then skip the freezing, since when thawed it will change consistency. However, if you’re baking or cooking, cream cheese retains its flavor and purpose just fine. Sour cream has generally the same principle: easy to freeze, great for cooking or baking, but it will change consistency. Whipping sour cream before freezing helps to distribute moisture, and doing so after thawing in the refrigerator — and adding two spoonfuls of cornstarch — will help it return to its creamy form.
Jam: Simply fill your thick-glassed mason jar and freeze it. To thaw, let it sit overnight in the refrigerator. Enjoy your jam within one year, as after a year it will start to lose flavor.