Tag: food

How to Tell If Asparagus is Bad: A Guide

Ricardo Davis

To determine if asparagus is bad:

1. If the asparagus is soft, mushy, limp, or has turned dull-colored and limp, it is likely bad.
2. The tips may turn black and become completely mushy.
3. Look out for a foul smell and visible signs of mold on the asparagus.
4. Avoid bunches with slimy tops or limp, dull, or wrinkled stems.

To pick fresh asparagus:

1. Look for firm, bright green stems that stand straight.
2. The asparagus should have a smooth texture.
3. Similarly sized stalks are preferred.

To store asparagus:

1. Keep it upright in a mason jar with an inch of water, covering the tops loosely with a plastic bag.
2. Alternatively, wrap the stems with a damp paper towel and store them in a plastic bag or produce bag in the crisper drawer.
3. Properly stored asparagus can last for four to five days or three to four days, respectively.

Additional information on freezing and storing asparagus:

1. To prevent asparagus from becoming mushy, keep it damp and flip the bag over daily.
2. Raw asparagus can be frozen, blanching helps maintain its color and crisp texture.
3. Blanching is not necessary for freezing asparagus.
4. When freezing asparagus, it can be cut into 1-inch pieces or frozen whole.
5. Frozen asparagus can be stored in a freezer-safe bag for up to a year.
6. Cooked asparagus can be stored in an airtight container in the refrigerator for three to four days.
7. The texture of cooked asparagus will become less crisp each day and may become very soft by the last day.
8. Cooked asparagus can also be frozen to preserve its texture.
9. Frozen cooked asparagus should be stored in a freezer-safe bag and can be kept in the freezer for up to a year.

Continue Reading

Chicken Smells Like Eggs: Why Does That Happen?

Ricardo Davis

– Raw meat should not have a smell, as it indicates spoilage.
– The smell of spoiled meat is caused by blood spoiling or rare conditions.
– Washing the meat can reduce the odor, but it is best to discard it to avoid illness.
– Chickens infected with Salmonella enterica release a gas that smells like eggs.
– Salmonella enterica is commonly found in chicken products and eggs.
– Cooking at high temperatures can kill Salmonella, but it is still recommended to avoid using chicken that smells like eggs.
– Salmonella is the second most common cause of bacterial enterocolitis.

Continue Reading

Milksteak: Unveiling the Secrets and Science Behind Dairy Delicacies

Ricardo Davis

– “Milk steak” was mentioned in the TV show “It’s Always Sunny in Philadelphia” in a comedic context.
– Fans of the show created real-life versions of milk steak by boiling steak in milk and topping it with jelly beans.
– These versions of milk steak have been widely circulated on the internet, including on popular cooking shows like “Binging with Babish.”
– Different variations of milk steak recipes have been attempted, including adding honey, cinnamon, nutmeg, and vanilla or garlic and rosemary.
– Some people have found more acceptable ways to make milk steak by marinating the steak in buttermilk, garlic, and rosemary before grilling it.
– The article discusses a recipe for milk steak, which is not the same as the milk steak mentioned in the TV show It’s Always Sunny in Philadelphia.
– The recipe mentioned in the article uses short ribs and pea shoot and rosemary gel, instead of Jelly Beans.
– There was another version of milk steak shown on Binging with Babish that used milk for deglazing and served short ribs with bacon gravy.
– The article also mentions other ridiculous foods and beverages referenced in the TV show.
– The article describes a food called milksteak, which is a combination of milk and steak. It is similar to a milkshake but with steak instead of ice cream.
– The article suggests cutting the steak before blending it in order to create a liquid consistency suitable for drinking through a straw.

Continue Reading

Discover the Best Philadelphia Snack Bars for Foodies

Ricardo Davis

– Kraft Heinz Company confirmed that Philadelphia Snack Bars were discontinued in 2004-2005 due to manufacturing challenges.
– The bars had a graham cracker base and cream cheese topping.
– They were available in various flavors including Strawberry Cheesecake.
– A petition was launched in 2017 to bring back the snack bars, receiving over 37,000 votes.
– Kraft’s Marketing Director, Basak Oguz, stated that the company is continually evaluating the potential to reintroduce the product as technology advances.
– The article discusses Philadelphia Snack Bars and the author’s attempt to recreate them.
– The author mentions that Kraft Heinz Company no longer makes snack bars, but there is a possibility of them being brought back in the future.
– The author faced challenges in recreating the snack bars, including not having had one in over 15 years and figuring out the shape of the cream cheese top.
– The author provides a recipe for the snack bars, using ingredients such as graham crackers, flour, eggs, sugar, butter, Philadelphia cream cheese, sour cream, condensed milk, lemon juice, vanilla extract, confectionary sugar, white chocolate, and heavy cream.
– The article also mentions the tools needed for the recipe, including a 9×9 square baking form.
– Philadelphia Snack Bars are a no-bake version of a discontinued Philadelphia Cheesecake Bar.
– The recipe requires a 9×3 inch springform and a hand mixer.
– The graham cracker crust is made by crumbling graham crackers and mixing them with melted butter.
– The crust is then pressed into the baking form and cooled in the fridge.
– The cream cheese filling is made by whisking Philadelphia cream cheese with sugar, condensed milk, vanilla extract, and lemon juice.
– Heavy cream is whipped to stiff peaks and then added to the cream cheese mixture.
– The filling is then spread over the graham cracker crust.
– Optional white chocolate ganache can be made by melting white chocolate with heavy cream.
– The ganache is then spread over the cream cheese filling.
– Philadelphia Snack Bars were a dessert created by Philadelphia and released in 2001.
– They were refrigerated snack bars with a graham cracker base and cream cheese topping.
– They were available in various flavors, with the most popular being Strawberry Cheesecake.
– However, they were discontinued in 2004-2005 due to manufacturing challenges.
– A petition was launched in 2017 to bring back the snack bars, receiving over 37,000 votes to date.
– The manufacturing process at the time was difficult, but Kraft has stated that they are constantly evaluating the possibility of bringing them back in the future.
– The article discusses the absence of Philadelphia snack bars and the author’s attempt to recreate them.
– The author mentions the challenges in recreating the snack bars, including not having had one in over 15 years and having to adjust and re-bake until they tasted right.
– The author also mentions a personal incident of overeating cheesecake and being sick for three days.
– The article then goes on to discuss the challenge of shaping the cream cheese top and the author’s solution of using a no-bake cream cheese topping and forming a groove with a teaspoon.
– The necessary ingredients for the recipe are listed, including graham crackers, flour, eggs, sugar, butter, Philadelphia cream cheese, sour cream, condensed milk, lemon juice, vanilla extract, confectionary sugar, heavy cream, and white chocolate.
– The tools needed for the recipe are a 9×9 square baking form.
– The article discusses a recipe for making Philadelphia Snack Bars, which is a no-bake version of the discontinued Philadelphia Cheesecake Bar.
– The necessary equipment for this recipe includes a 9 x 3 inch springform and a hand mixer.
– The ingredients for the graham cracker crust include graham crackers and unsalted butter.
– For the cheesecake filling, you will need Philadelphia cream cheese, condensed milk, crystal sugar, lemon juice, vanilla extract, and cold heavy cream.
– There is also an optional white chocolate ganache, which requires white chocolate and heavy cream.
– The instructions provide details on how to make the graham cracker crust, whisking the cream cheese filling, and adding the whipped cream.
– The article does not provide any additional facts, stats, or figures.
– This article does not provide any important facts, stats, or figures related to Philadelphia snack bars. Instead, it provides a recipe and some optional variations for making cheesecake bars.

Continue Reading

Is Veal Lamb: The Differences, Benefits, and Nutrition

Ricardo Davis

– Veal comes from calves
– Lamb comes from young sheep
– Veal has a neutral flavor similar to beef
– Lamb has a gamey and more intense taste
– Veal is best grilled or broiled
– Lamb is usually cooked to a medium level
– Veal comes from young males bred in dairy cow families
– Veal weighs between 150 to 350 lbs
– Veal is lighter in color and more expensive than beef
– Australia is known for producing quality veal
– Lamb comes from sheep aged between 12 to 14 months
– Lamb has a tender texture
– Lamb is produced in countries such as Australia, New Zealand, India, China, Algeria, and the UK
– Australia and New Zealand are the largest producers of lamb
– Lamb meat is pink or reddish in color
– Lamb has a stronger and gamier flavor compared to veal
– American-raised lambs are usually grain-fed
– Lamb is commonly used in Greek cuisine and is usually well-cooked
– Veal is commonly used in Italian and French cuisine
– A 4 oz serving of lamb has around 330 calories and 20g of fat
– A 4 oz serving of veal has about 260 calories and 13g of fat
– Veal is considered healthier due to its lower fat content and less saturated fat
– Veal has more protein compared to lamb
– Lamb is higher in Vitamin K, iron, and vitamin B12
– Veal has more cholesterol and three times the amount of vitamin B6 compared to lamb
– When buying lamb, choose meat with a light red or dark pink color
– When buying veal, choose meat that is pink with bright white fat

Continue Reading

Temperature for Medium Burger: The Perfect Safe Cook

Ricardo Davis

– The USDA recommends a minimum safe temperature of 160 F/71 C for ground meat
– Recommended minimum temperature for ground meat burgers is 160˚F (71˚C)
– Other burger temperatures options:
– Medium-rare: 130° to 135° (54° to 57°C)
– Medium: 140° to 145° (60° to 63°C)
– Medium-well: 150° to 155° (66° to 68°C)
– Cook medium-rare burgers for about 2 1/2 minutes per side or five minutes total
– Thicker patties may require more cooking time
– Some pinkness in burgers is okay if desired

Continue Reading