Wednesday, October 1, 2014

10 Amazing facts about bananas

1. Eating two bananas can give you enough energy for a 90-minute workout.

2. Bananas can fight against depression. This is because bananas contain a protein called tryptophan, which converts to serotonin. Serotonin helps you relax and can make you feel better too.

3. Bananas contain Vitamin B6, which regulate blood glucose levels. This vitamin will also put you in a better mood!

4. The Vitamin B6 in bananas will also help fight nerves and stress, related to anything from your work life to your personal life.

5. Bananas can help battle high blood pressure and prevent strokes! The fruit is high in potassium and low in sodium, which is the perfect combination to fight against both ailments.

6. To that effect, bananas can soothe heartburn because of the natural antacid effect it has on the body.

7. Bananas are high in fiber. This can help regulate bowel movements without resorting to laxatives.

8. Having trouble passing your exams? Try eating a banana! The potassium in the fruit will help you stay focused and alert.

9. The inside of banana peels can soothe mosquito bites. So next time the pesky insect bites you, reach for a banana instead of an ointment.

10. As if bananas couldn't be more magical, they can also help cure hangovers. 'Nuff said!

Sunday, September 21, 2014

The Ultimate Food Storage Cheat Sheet

The Ultimate Food Storage Cheat Sheet

It's hard to know exactly when food passes that magical barrier between good and gone bad, tasty and disgusting. Expiration dates tell us one thing, while experience whispers another. Most of the time we manage, but sometimes we just leave the food in and forget to take it out, and not only does it go bad but it stinks up the whole fridge!
For that reason, I've gathered for you the most comprehensive cheat sheet, so you will know once and for all - when will my food go bad?

Food ItemRoom Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Breads
Dough
Tube cans of rolls, biscuits, pizza dough, etc.
Use-by-dateDon't freeze
Ready-to-bake pie crust
Use-by-date2 months
Cookie dough
Use-by-date unopened or opened2 months
Breads, freshStore at room temperature. Use the date as a guide or use within 3 to 5 days.Storing in the refrigerator promotes staling.3 monthsOver wrap well to prevent drying out; thaw at room temperature
Bread and rolls, unbaked dough
1 to 2 days2 monthsSometimes dough doesn't rise as well if frozen
Muffins, rolls, quick breads
3 days1 to 2 monthsWrap individually, pick in rigid containers to prevent crushing
Pancakes and waffles
2 days1 to 2 monthsFreeze with waxed paper between each two. Heat without thawing in a toaster or under broiler
Pastries, Danish, Doughnuts
Store at room temperature.  Best used within 1 to 3 days3 months
Tortillas, corn or flour
1 week3 monthsWrap well

Baked Goods
Cakes

Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Angel food & sponge cakes
3 days4 to 6 monthsWrap well
Cheesecake
3 to 7 days4 to 6 monthsWrap well
Fruit cakes

1 yearWrap well
Layer cakes
Store at room temperature. Best used within 3 to 7 days2 to 4 monthsWrap well. Butter frosting freezes well, fluffy egg white frostings don't
Cookies
Cookies, baked

4 to 6 monthsPack in airtight container
Cookies, unbaked dough
2 to 3 days6 monthsForm refrigerator dough cookies in rolls; wrap tightly, thaw in refrigerator before slicing or dropping on cookie sheets
Pies
Chiffon pie, Pumpkin pie
1 to 2 days1 month
Fruit pies, baked
1 to 2 days1 yearWrap well; thaw at room temperature; heat in 350 degree F. oven about 15 minutes
Fruit pies, unbaked

8 monthsCut holes in upper crust to vent; bake unthawed
Pies, starch-thickened custard
1 to 2 daysDo not freezeFillings become watery and lumpy and pastry becomes soggy
Pies, nut, baked
4 to 5 days6 monthsWrap well
Pie shells, unbaked
1 day2 monthsFit in pie pans; prick crusts. Stack pie pans with 2 layers freezer paper between. Place in freezer bags. Either bake frozen or thaw in refrigerator
Dairy & Eggs
Dairy

Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Butter
1 to 3 months6 to 9 monthsLeave in original wrapping; overwrap well
Buttermilk
7 to 14 daysDo not freezeTexture changes
Canned Milk, opened
3 to 5 days
N/A
Cheese, Hard (such as Cheddar, Swiss)
6 months, unopened
3 to 4 weeks, opened
6 monthsBest used in cooking; will crumble when sliced; thaw in refrigerator to minimize crumbling
Cheese, parmesan, grated

1 to 2 monthsRepackage in freezer bags
Cheese Soft (such as Brie, Bel Paese)
1 week6 monthsTexture can change
Cottage Cheese, Ricotta
1 weekDoesn't freeze wellSeparates, becomes grainy
Cream Cheese
2 weeksDoesn't freeze wellCan be mixed with other ingredients and frozen; by itself becomes crumbly
Cream--Whipped, ultra-pasteurized
1 monthDoesn't freeze
Cream--Whipped, Sweetened
1 day1 to 2 monthsFreeze small mounds of lightly sweetened whipped cream on cookie sheet; then repackage so the mounds won't be crushed; thaw in refrigerator or serve frozen.
Cream--Aerosol can, real whipped cream
3 to 4 weeksDoesn't freeze
Cream--Aerosol can, non dairy topping
3 monthsDoesn't freeze
Cream, Half and Half
3 to 4 days4 monthsTexture changes
Eggnog, commercial
3 to 5 days6 months
Ice Creams, Sorbets
Can't Refrigerate1 to 2 monthsOverwrap to prevent ice crystals, freezer burn
Margarine, Spread substitutes
4 to 5 months12 monthsLeave in original wrapping; overwrap well
Milk
7 days1 monthAllow room for expansion in freezer container; thaw in refrigerator. Freezing affects flavor and appearance; use in cooking and baking.
Pudding
package date; 2 days after openingDoesn't freezeCan separate
Sour cream
7 to 21 daysDoesn't freezeSeparates when thawed
Whipped Butter and Margarine

Doesn't freezeEmulsion will break and product will separate.
Yogurt
7 to 14 days1 to 2 monthsTexture changes

Eggs

Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Fresh, in shell
3 to 5 weeksDon't freezeShells break; eggs lose quality
Raw whites
2 to 4 days1 yearGently stir whites together; freeze in ice cube trays; remove blocks to plastic freezer bag when solid. Each contains about 2 tablespoons. 1 cube - 1 egg white.
Raw yolks
1 weekDon't freeze wellYolks can clump
Hard cooked eggs
1 weekDon't freeze wellWhites become rubbery; water separates
Liquid pasteurized eggs, egg substitutes,
     opened
     unopened


3 days
10 days

Doesn't freeze well
1 year

If opened, read label instructions regarding freezing
Freeze if unopened.
Mayonnaise, commercial, refrigerate after opening
2 monthsDoesn't freeze

Fruit
Fruit, Fresh




Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Commercially Frozen

1 year
Canned Fruits
unopened - 12 to 24 months
opened - 2 to 3 days
opened - 1 to 2 monthsDo not store in opened can. Store in airtight container.
Dried fruits
   cooked
   uncooked


3 to 5 days
6 months

4 to 6 months
12 months

Apples
3 to 5 months

Apricots, grapes, nectarines, peaches, pears, plums
3 to 5 days6 monthsSee preserving instructions for individual fruits
Avocados2 to 3 days after ripened5 to 10 days

BananasStore at room temperature

Freeze whole in skin or peel and mash; great in breads and cakes
Berries, cherries
2 to 3 daysFreeze individually on cookie sheets; repackage in heavy plastic bags
Cranberries
3 to 4 weeks
8 to 12 months
Grapefruit7 days2 weeks4 to 6 monthsWrap cut surfaces to prevent loss of Vitamin C.
Grapes
1 to 2 weeks

Guavas, papayas
1 to 2 days

Kiwi Fruit3 to 5 days after ripening4 to 6 months if unripe.

Lemons1 week2 to 5 weeks

Limes1 week2 to 5 weeks

Melons
1 week8 to 12 monthsWrap cut surfaces to prevent Vitamin C loss, control odors.
Oranges3 to 4 days5 to 6 weeks

PeachesRipen at room temperature2 to 3 days

Pineapple1 to 2 days3 to 5 days

Tangerines2 to 3 days1 week

WatermelonUncut watermelon can be stored at room temperature for a few days6 to 8 days

Fruit Beverages
Juices in cartons, fruit drinks, punch
3 weeks unopened
7 to 10 days opened
8 to 12 months

Meats
Deli & Vacuum-Packed Products

Room Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads
3 to 5 daysDoesn't freeze well
Hot dogs & Luncheon Meats
Hot dogs,
   opened package
   unopened package


1 week
2 weeks

1 to 2 months
1 to 2 months

Changes texture, flavor
Changes texture, flavor
Luncheon meats
   opened package
   unopened package


3 to 5 days
2 weeks

1 to 2 months
1 to 2 months

These lose flavor quickly; wrap tightly
These lose flavor quickly; wrap tightly
Bacon & Sausage
Bacon and pancetta
7 days1 monthLeave unopened in original wrapping; over wrap well
Sausage, fresh; raw from chicken, turkey, pork, beef
1 to 2 days1 to 2 monthsOver wrap packages well
Smoked breakfast links, patties
7 days1 to 2 monthsOver wrap packages well
Hard sausage--pepperoni, jerky sticks
2 to 3 weeks1 to 2 monthsKeep in original packaging; over wrap well
Summer sausage--labeled "Keep Refrigerated"
   opened
   unopened


3 weeks
3 months

1 to 2 months
1 to 2 months

Ham, Corned Beef
Corned beef, in pouch with pickling juices
5 to 7 daysDrained, 1 month
Ham, canned--labeled "Keep Refrigerated"
   opened
   unopened


3 to 5 days
6 to 9 months

1 to 2 months
Doesn't freeze

Ham, fully cooked vacuum sealed at plant, undated, unopened
2 weeks1 to 2 months
Ham, fully cooked vacuum sealed at plant, dated, unopened
"use by" date on package1 to 2 months
Ham, fully cooked, whole
7 days1 to 2 months
Ham, fully cooked, half
3 to 5 days1 to 2 months
Ham, fully cooked, slices
3 to 4 days1 to 2 months
Hamburger, Ground
Hamburger, ground beef
1 to 2 days3 to 4 monthsRemove from supermarket wrapping; wrap well in freezer plastic wrap; over wrap with heavy-duty aluminum foil
Ground turkey, veal, pork, lamb & mixtures of them
1 to 2 days3 to 4 monthsRemove from supermarket wrapping; wrap well in freezer plastic wrap; over wrap with heavy-duty aluminum foil
Fresh Beef, Veal, Lamb, Pork
Steaks
3 to 5 days6 to 12 monthsWrap pieces individually, then over wrap tightly
Chops
3 to 5 days4 to 6 monthsWrap pieces individually, then over wrap tightly
Roasts
3 to 5 days4 to 12 monthsWrap pieces individually, then over wrap tightly
Variety meats--tongue, liver, heart, kidneys, chitterlings
1 to 2 days3 to 4 months
Pre-stuffed, uncooked pork chops, lamb chops, or chicken breast stuffed with dressing
1 dayDon't freeze well
Soup & Stews
Chili

4 to 6 monthsAll-meat chili freeze better than those containing beans, which can break down & become mushy
Soups, broth-based
3 to 4 days4 monthsFreeze in usable amounts or individual servings
Soups, cream-based, such as chowders, bisques
2 daysDo not freezeCan curdle and separate
Stock
3 to 4 days4 to 6 monthsFreeze in usable amounts
Stews
3 to 4 days4 to 6 monthsFreeze in usable amounts





Meat Leftovers
Cooked meat and meat casseroles
3 to 4 days2 to 3 months
Gravy and meat broth
1 to 2 days2 to 3 months
Fresh Poultry
Chicken, turkey, or duck, whole
1 to 2 days1 yearKeep in original packaging
Chicken or turkey, pieces
1 to 2 days9 monthsOver wrap well
Giblets
1 to 2 days3 to 4 months
Cooked Poultry
Fried chicken
3 to 4 days4 months
Cooked poultry casseroles
3 to 4 days4 to 6 months
Pieces, plain
3 to 4 days4 monthsBest frozen in stock, used in soups, casseroles
Pieces covered with broth, gravy
1 to 2 days6 months
Chicken nuggets, patties
1 to 2 days1 to 3 months
Pizza
Pizza
3 to 4 days1 to 2 months
Stuffing
Stuffing, cooked
3 to 4 days1 month

Seafood and Fish
Fish
Lean fish (cod, flounder, haddock, sole, etc.)
1 to 2 days6 monthsremove from light supermarket wrap; wrap well or use ice method below.
Fatty fish (salmon, bluefish, mackerel, salmon, etc.)
1 to 2 days2 to 3 monthsPlace on cookie sheet, loosely covered with foil. Freeze. Dip in water several times; freeze to form thin ice glaze; wrap well; over wrap well
Cooked fish
3 to 4 days4 to 6 monthsTexture becomes mushy
Smoked fish
14 days or date on vacuum package2 months in vacuum packageVacuum package
Shellfish
Clams, oysters, scallops; live

7 to 10 daysRemove from shells; freeze in their own liquid in airtight plastic freezer bags or containers; raw scallops easily become rubbery
Cooked shellfish
3 to 4 days3 months
Crab, cooked
1 to 2 days2 monthsIf in shell, leave in shell; dip in water and freeze to form thin ice glaze to prevent drying out and becoming stringy; then repackage
Fish Sticks

18 months
Lobster tails, raw

3 monthsOver wrap original wrapping well
Lobster & Crab, live
same day purchased

Shrimp, crayfish, squid, shucked clams, & mussels; raw
1 to 2 days3 to 6 monthsDip in water, freeze, to form ice glaze; place in freezer plastic bags
Shrimp, cooked

Don't freezeTexture becomes mushy
Shrimp, breaded, commercial


1 year
Staples or Pantry Items
Staples or Pantry ItemsRoom Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Baby Food, cannedunopened - 12 months
opened - 2 days



Baking Powderunopened - 18 months
opened - 6 months


Keep dry and covered.
Baking Sodaunopened - 2 years
opened - 6 months


Keep dry and covered.
Biscuit Mix12 to 18 months


Bouillon Cubes or Granules2 years

Keep dry and covered.
Brownie Mix9 to 12 months


Cake Mix9 to 12 months


Candies
2 to 4 months6 monthsChocolate-coated varieties may develop white bloom on outside from temperature; thaw in refrigerator





Catsup, Chili Sauceunopened - 12 months
opened 1 month


Refrigerate for longer storage
Cereals, ready-to-eat6 to 12 months
(opened & unopened)


Refold package liner tightly after opening
Chocolatesemi-sweet - 18 months
unsweetened - 18 months


Keep in a cool place
Chocolate Syrupunopened - 2 yearsopened - 6 months
Cover tightly and refrigerate after opening
Cocoa Mixes
Cocoa, Baking
unopened - 8 months
opened - 3 to 6 months
24 months


Cover tightly
Coconut, shredded
(canned or packaged)
unopened - 1 year
 
opened - 6 months
 

Refrigerate after opening
Coffee, cans
Coffee, instant


Coffee, whole bans
 
unopened - 2 years
unopened - 1 to 2 years
opened - 2 months

1 to 2 weeks
 


Storing coffee at room temperature is the most convenient method of storage. It works well for coffee that will be consumed within one to two weeks of purchase.
Cornmeal12 months

Keep tightly closed
CornstarchIndefinite

Keep tightly closed
Crackers6 months
3 monthsFreeze "sleeves" in heavy plastic bags
Flour, white
Flour, whole wheat
Flour, bread
6 to 8 months

6 to 8 months

6 to 8 months

1 year

1 year

Store in refrigerator

Gelatin, all types18 months

Keep in original containers
Grits12 months

Store in airtight container
Herbs6 months


Honey12 months

Cover tightly. If crystallizes, warm jar in pan of hot water
Jelly, Jam & Preservesunopened - 12 monthsopened - 6 months
Refrigerate after opening
Molassesunopened - 12 months
opened - 6 months


Keep tightly closed. Refrigerate to extend storage life.
Marshmallow Creamunopened - 3 to 4 months


Marshmallows2 to 3 months

Keep in airtight container
Mayonnaiseunopened - 2 to 3 monthsopened - 2 to 3 months
Refrigerate after opening
Mustard, prepared yellowunopened - 2 years
opened 6 to 8 months


May be refrigerated. Stir before using.
Nuts (Nuts; hazelnuts, walnut, pecans), in shell
Nuts, vacuum can
4 months
 
3 months
1 year

2 years

Refrigerate after shelling. Freeze for longer storage.

 
Milk (condensed or evaporated, canned

Milk, non-fat dry
 
12 months +
unopened - 6 months
opened - 3 months


Invert cans every 2 months
 
Store in airtight container
Olives, bottled or canned1 year


Pancake Mixes6 to 9 months


Pasta (dry spaghetti, macaroni, etc.)2 years

Once opened, store in airtight container
Peanut Butterunopened - 6 to 9 months
opened - 2 to 3 months


Refrigeration not necessary, but will keep longer if refrigerated.
Pectin, liquidopened - 1 month


Picklesunopened - 1 to 2 years


Pie Crust Mixunopened - 8 months


Popcorn1 to 2 years

Keep in airtight container
Potatoes, Instant6 to 12 months


Pudding Mixes12 months


Rice, white
Rice, flavored or herb
2 years +
6 months


Keep tightly closed
Salad Dressings, bottledunopened - 10-12 months
opened -3 months


Refrigerate after opening
Salad Oils (corn, canola)
Olive Oil
18 months

24 months



Sauces & Gravy Mixes6 to 12 months


Shorteningunopened - 18 months
opened - 6 to 8 months



Spices, whole
Spices, ground
1 to 2 years
6 months


Store in airtight container in a dry place.
Sugar, granulated
Sugar, brown
Sugar, confectioners or powdered
Sugar, sweeteners
 
2 years +
4 months
18 months
2 years +


Put in airtight container and cover tightly
Syrups12 months

Keep tightly closed. Refrigerate to extend storage life.
Tea, bags
Tea, instant
Tea, loose
18 months
3 years
2 years


Store in airtight container
Tofu
1 week5 monthsChange storage water every day or two after opening.





Vanilla Extractunopened - 2 years
opened 12 months


Keep tightly closed
Vinegarunopened - 2 years +
opened - 12 months


Keep tightly closed
Yeast, dry or frozen compressed
6 weeks1 to 2 years











Vegetables
VegetablesRoom Temperature
(70° F)
Refrigerator
(37° to 40° F)
Freezer
(0 °F)
Comments
Commercially Frozen

1 yearStore in original package
Canned Vegetables
opened - 3 days
Do not store in the opened can. Store in airtight container.
Artichokes
1 week

Asparagus
3 to 5 days8 to 12 months
Beets, carrots
2 weeks8 to 12 months
Beans, broccoli, lima beans, peas, summer squash
3 to 6 days8 to 12 months
Bell Peppers
1 to 2 weeks3 to 4 monthsFreeze raw, slice in strips or dice
Cabbage
1 weekDo not freezeTo watery to freeze well
Cauliflower
1 week8 to 12 months
Celery, chilies
1 week8 to 12 months
Corn
Use immediately for best flavor8 to 12 months
Green onions
3 to 5 daysDo not freezeBecome limp
Greens: collards, kale, mustard, spinach, Swiss chard
3 to 5 days8 to 12 months
Green beans
1 week8 to 12 months
Lettuce and salad greens
1 weekDo not freezeToo watery; becomes limp
Mushrooms
1 to 2 days8 to 12 monthsSlice thinly and saute first, otherwise they become rubbery and lose flavor
Radishes
2 weeks

Squash, hard3 to 6 months


Tomatoes

3 to 4 monthsCut in wedges, freeze in usable portions in freezer bags. Use in cook dishes.