I often asked how long does this last? I was reading the magazine Fine Cooking this month and they had this great chart that I thought I would share with guidelines for safe storage times from the USDA.
Product
Refrigerated, Frozen
Beef, Pork, Lamb, Veal
3-5 Days,4-6 Months
Chicken & Turkey
2 Days, 6 Months
Ground Meat
1 to 2 Days, 3 to 4 Months
Sausage Raw
1 to 2 Days, 1 to 2 Months
Ham, Whole fully cooked
1 Week, 1 to 2 Months
Bacon
1 Week, 2 Months
Fish
1 to 2 Days, 3 Months
Sliced Deli Meat
3 to 5 Days, 1 to 2 Months
Soups and Stews
3 to 4 Days, 2 to 3 Months
Broth and Stock
1 to 2 Days, 2 to 3 Months
Posted on: February 28th, 2008
Posted by Patty in Tips, Terms & Tools.
1 Comment »
As much as I don’t want to admit it, I can say and do stupid things. This past weekend I definitely had one of those moments. I had been cooking and my floors had gotten pretty dirty. My Mom always told me that if you want to get your floors really clean you have get on your hands and knees to do it. She also swears by the cleaning product, Ammonia. Well I thought I was going to be very clever and add Clorox (so my floors would be really white too!) to my Ammonia concoction with boiling water.
I did not realize this actually creates a toxic mess. Upon telling people what I had done it definitely made me feel like a giant idiot. I guess, I was one of the few people who did not get this memo, that mixing the two is not a wise thing to do. If there is anyone else out there like me, note to self not a good idea mixing Ammonia and Clorox with boiling water. Oh, yes I did not mention I had a runny nose, irritated eyes, sneezing, headache, and cough for the next 36 hours. F.Y.I. I called Poison control and they were very nice and helpful.
Posted on: February 28th, 2008
Posted by Patty in Ideas, Tips, Terms & Tools.
No comments »
Last night, I was in a rush to make dinner. I didn’t think I was going to have enough time. I had purchased a piece of Halibut on my way home from work and remembered once having an incredible butter sauce on a piece of fish. So I thought I would try it, but make it a lemon butter sauce. It took a total of ten minutes to make and it tasted so delicious, I was perfectly content and ready to run out door! This could become a staple.
Lemon Butter Sauce
1/3 Cup of Lemon Juice
4 Tablespoons of Butter
1/4 Cup of Vegetable Stock (or hot water)
In a sauce pan heat lemon juice until it has reduced to about 1 Tablespoon. Remove from heat and stir in 2 Tablespoons of Butter until fully melted and combined. Return to low heat and add stock and remaining butter and let come to simmer. Now ready to pour over fish. This will be enough for 2-3 pieces of Fish. This is perfect for any white fish.
Posted on: February 20th, 2008
Posted by Patty in Fruit, Recipes.
2 Comments »
Cheers! Sandra. R.
How Long Will This Last?