Better Homes and Garden: http://houseandhome.msn.com/Food/EmergencyIngredientSubstitutions0.aspx

Baking Ingredients
For best results, use the ingredient called for in the recipe. In a pinch, these alternatives will produce acceptable results.



Apple pie spice, 1 tsp.
Substitute: 1/2 tsp. ground cinnamon plus 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice, and dash ground cloves or ginger



Baking powder, 1 tsp.
Substitute: 1/2 tsp. cream of tartar plus 1/4 tsp. baking soda



Buttermilk, 1 cup
Substitute: Sour Milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. (Let stand 5 minutes before using.) Or, 1 cup plain yogurt



Chocolate, semisweet, 1 ounce
Substitute: 3 tablespoons semisweet chocolate pieces. Or, 1 ounce unsweetened chocolate plus 1 tablespoon sugar



Chocolate, sweet baking, 4 ounces
Substitute: 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening



Chocolate, unsweetened, 1 ounce
Substitute: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted



Cornstarch, 1 tablespoon (for thickening)
Substitute: 2 tablespoons all-purpose flour



Corn syrup, 1 cup
Substitute: 1 cup granulated sugar plus 1/4 cup water



Egg, 1 whole
Substitute: 2 egg whites. Or, 2 egg yolks. Or, 1/4 cup frozen egg product, thawed



Flour, cake, 1 cup
Substitute: 1 cup minus 2 tablespoons all-purpose flour



Flour, self-rising, 1 cup
Substitute: 1 cup all-purpose flour plus 1 tsp. baking powder, 1/2 tsp. salt, and 1/4 tsp. baking soda



Fruit liqueur, 1 tablespoon
Substitute: 1 tablespoon fruit juice



Gingerroot, grated, 1 tsp.
Substitute: 1/4 tsp. ground ginger



Half-and-half or light cream, 1 cup
Substitute: 1 tablespoon melted butter plus enough whole milk to make 1 cup



Honey, 1 cup
Substitute: 1-1/4 cups granulated sugar plus 1/4 cup water



Mascarpone cheese, 8 ounces
Substitute: 8 ounces regular cream cheese



Milk, 1 cup
Substitute: 1/2 cup evaporated milk plus 1/2 cup water. Or 1 cup water plus 1/3 cup nonfat dry milk powder



Molasses, 1 cup
Substitute: 1 cup honey



Sour cream, dairy, 1 cup
Substitute: 1 cup plain yogurt



Sugar, granulated, 1 cup
Substitute: 1 cup packed brown sugar



Spice Alternatives

Whether you're making an emergency substitution or experimenting with a new flavor, follow these suggestions for spice alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the spice until it suits your taste.



Allspice: Cinnamon; dash nutmeg; or dash cloves



Aniseed: Fennel seed or a few drops anise extract



Cardamom: Ginger



Chili powder: Dash bottled hot pepper sauce plus a combination of oregano and cumin



Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)



Cloves: Allspice; cinnamon; or nutmeg



Cumin: Chili powder



Ginger: Allspice; cinnamon; mace; or nutmeg



Mace: Allspice; cinnamon; ginger; or nutmeg



Nutmeg: Cinnamon; ginger; or mace



Saffron: Dash turmeric (for color)



Herb Alternatives

Whether you're making an emergency substitution or experimenting with a new flavor, follow these suggestions for herb alternatives. Some of the suggestions are similar flavors, and others are acceptable flavor alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the herb until it suits your taste.



Basil: Oregano or thyme



Chervil: Tarragon or parsley



Chive: Green onion; onion; or leek



Cilantro: Parsley



Italian seasoning: Blend of any of these: basil, oregano, rosemary, and ground red pepper



Marjoram: Basil; thyme; or savory



Mint: Basil; marjoram; or rosemary



Oregano: Thyme or basil



Parsley: Chervil or cilantro



Poultry seasoning: Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary



Red pepper: Dash bottled hot pepper sauce or black pepper



Rosemary: Thyme; tarragon; or savory



Sage: Poultry seasoning; savory; marjoram; or rosemary



Savory: Thyme; marjoram; or sage



Tarragon: Chervil; dash fennel seed; or dash aniseed



Thyme: Basil; marjoram; oregano; or savory

http://www.waynescomputerworld.com/Dotti/substitutes.html

Allspice -- ¼ teaspoon cinnamon and ½ teaspoon ground cloves or ¼ teaspoon nutmeg for baking only or black pepper for other than baking.
Angostura Bitters -- Combine cinnamon, cloves, mace, nutmeg, orange and/or lemon peel, prunes, and rum.


Anise -- Use fennel, dill or cumin OR For Anise Seed, use fennel seed, star anise, caraway seed (use more) or chervil (use a lot more).

Apples -- For 1 cup chopped, use 1 cup firm pears, chopped + 1 tablespoon lemon juice.

For 1 tablespoon of Arrowroot -- Use 2¼ teaspoons of cornstarch OR 1½ tablespoons of all-purpose flour.

Asafetida -- Use equal parts onion powder, celery seed, curry powder and cumin.

No BBQ SAUCE!! -- Make a QUICK Sauce!! Combine ½ cup vinegar, 1 cup ketchup, ½ cup chopped onion, ½ teaspoon cayenne pepper, ½ cup brown sugar, 2 teaspoons dry mustard, 2 tablespoons Worcestershire sauce, ½ cup vegetable oil, ½ teaspoon salt, and 2 tablespoons liquid smoke (optional). Simmer for 30 minutes, if desired.
Yield: 2 1/3 cups


BAKING POWDER -- For 1 teaspoon of baking powder, mix ½ teaspoon cream of tartar and ¼ teaspoon of baking soda.

BALSAMIC VINEGAR -- For 1 tablespoon, use 1 tablespoon red wine vinegar + ½ teaspoon sugar.


Basil (Dried) -- Use tarragon, summer savory, thyme or oregano.


Bay Leaf -- Use Thyme of equal amounts.

Bourbon -- In cooking, use whiskey.

Boysenberries -- Use Blackberries OR Raspberries.

BRANDY -- Use 1 part Brandy Extract for each 5 parts brandy OR Use cognac OR Whiskey.


Bread Crumbs -- Use ¾ cup cracker crumbs for every cup of bread crumbs called for in a recipe.


Brown Sugar Substitute -- This mixture will not have the same texture as store-bought brown sugar but can be substituted in a pinch. Mix together 1 cup sugar with 4 tablespoons of dark molasses. Mix with a fork to make sure the molasses is evenly distributed. (Molasses is one of the ingredients used in manufacturing brown sugar). The amount added determines light or dark brown sugar. You can substitute dark for light or light for dark in recipes. However, the dark has a stronger flavor due to having more molasses.


For Buttermilk -- Mix 1 tablespoon lemon juice or vinegar + enough milk to measure 1 cup - let stand for 5 minutes before using it.


Cake Flour -- Use 1 cup of all-purpose flour minus 2 tablespoons
OR Use "bleached" all-purpose flour but you will have to change your recipe by adding 1½ teaspoons of cornstarch and using a slightly smaller amount of flour for the best results.

Capers -- Use chopped green olives.


Caraway Seed -- Use Fennel Seed OR Cumin Seed.


Cardamom -- Use cinnamon or mace. Since cardamom is a strong aromatic spice belonging to the ginger family, if you run out, try 1 teaspoon curry powder -- which contains cardamom. The taste will be equally enjoyable.


Carrots -- Use Parsnips.

CHAYOTES -- Use yellow summer squash or zucchini.


No CHILI Powder -- Substitute ¼ teaspoon cayenne and ¼ teaspoon cumin for 1 teaspoon chili powder.


Chocolate, Baking -- Mix 3 tablespoons of unsweetened cocoa plus 1 tablespoon of butter.


Unsweetened Chocolate -- 3 tablespoons of unsweetened cocoa plus 1 tablespoon of corn oil or melted Crisco = 1 oz. or square.


Chocolate Semi-Sweet Chips 6 ozs. -- Use 9 tablespoons of cocoa plus 7 tablespoons of sugar plus 3 tablespoons butter.


Confectioners' Sugar Substitute -- Mix 1 cup granulated sugar and 1 tablespoon cornstarch in a blender at high speed for several minutes. As with most substitutes, the consistency and texture of the dish may be altered slightly.


Coffee Liqueur -- Substitute 2 tablespoons double-strength instant coffee instead.


Cornstarch -- When a recipe calls for cornstarch and you don't have any, use TWICE the quantity of FLOUR in its place.


Corn Syrup, Light, 1 cup -- 1¼ cups sugar plus 1/3 cup liquid, boiled together till syrupy.
OR 1 cup of sugar dissolved in a ¼ cup of warm water, will substitute for a cup of corn syrup.
OR An equal amount of honey should also do the trick.


No DRY MUSTARD -- Use 1 tablespoon prepared mustard.


Eggs, Whole -- Use 2 tablespoons water + 2 tablespoons of flour + ½ tablespoon of Crisco + ½ teaspoon of baking powder.


Egg Substitute -- When a recipe calls for several eggs and you are short ONE, use a teaspoon of cornstarch in its place.
OR When baking a cake, use 1 teaspoon white vinegar and 1 teaspoon baking soda mixed together.
OR Substitute 2 tablespoons of mayonnaise for the missing egg

Replace Fat in Baked Goods -- You can use skim milk, egg whites and certain starches and gums.


When you are out of Filtered Water -- Add ½ pinch of Vitamin C powder or a tiny piece of Vitamin C tablet to the water right before you drink it. A chemical reaction that takes place between the chlorine and the acidic vitamin makes the unwanted taste and smell of chlorine in tap water disappear.


No Garlic Cloves -- Substitute ¼ teaspoon garlic powder for each clove needed.


Honey 1 cup -- Use 1¼ cups granulated sugar plus ¼ cup water.
OR Use one cup of molasses or corn syrup.


No Ice Cube Trays -- If you run out of ice cube trays, a handy substitute is a Styrofoam egg carton.


Ketchup -- Here's a quick replacement for ketchup to keep the kids happy. Combine ½ cup sugar, 2 tablespoons of malt vinegar and one small can of tomato sauce.


Mayonnaise -- Here are two handy substitutes for mayonnaise when cooking. Use an equal amount of sour cream or pureed cottage cheese.


Light Cream -- Mix 1 tablespoon melted butter + enough whole milk to measure 1 cup.

Whole Milk -- Combine ½ cup evaporated milk + ½ cup water

OR 1 cup skim milk + 2 tablespoons melted butter or margarine
OR ¼ cup dry whole milk and 7/8 cup water.
Molasses 1 cup -- Use 1 cup honey.


No ONIONS -- Use 1 tablespoon instant minced onion OR 1 teaspoon onion powder.


Pancake Syrup -- Homemade Substitute -- Mix 1 cup brown sugar and ¾ cup water in a saucepan. Bring mixture to boil, let simmer for about 15 minutes. Don't let it boil again or overcook. Add a teaspoon or so of maple flavoring to suit your taste.


PECANS -- Try using unsalted dry-roasted peanuts and achieve the same flavor at a fraction of the cost. Grind or finely chop the nuts before using.


Pineapple Juice Concentrate -- An 8 ounce can of crushed pineapple or pineapple chunks can be puréed in the blender and thinned with ¼ cup water for an economical alternative to frozen pineapple juice concentrate.

Pistachio Flavoring -- Pistachio flavoring may be created by mixing vanilla and almond extracts.


No RED BELL PEPPERS -- Just add 2 tablespoons chopped pimientos for 3 tablespoons of red bell peppers.


No Red-Wine Vinegar -- Apple cider vinegar is a suitable and economical substitute for red-wine vinegar. You can also turn it into red-wine vinegar by adding ½ cup leftover red wine to a quart of cider vinegar.


Self Rising Flour 1 cup -- Mix 1 cup all-purpose flour plus 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda.

OR Combine:
3½ cups flour
1¾ teaspoons baking powder
1¾ teaspoons baking soda
1¾ teaspoons salt

Sherry Flavoring -- A sherry flavor may be obtained by combining the flavors of rose and almond extracts.


Sour Cream (1 cup) -- 1 cup plain yogurt or 7/8 cup sour milk plus 1/3 cup butter
OR use 1 cup cottage cheese, 1 teaspoon white vinegar and ¼ cup skim milk in place of 1 cup sour cream.
OR For cooking purposes, add 1 tablespoon of mild vinegar or lemon juice to 1 cup evaporated milk.

NO SUGAR? USE HONEY -- To substitute honey for sugar in a cake, cookie or quick bread recipe, use 2/3 cup honey for each cup of sugar. Then add ½ teaspoon baking soda for every cup of honey used (to neutralize the acidity). Reduce the liquid in the recipe by ¼ cup and bake at a temperature 25°F lower than the recipe calls for to prevent over-browning.

Sweetened Condensed Milk -- Mix in a blender - 1 cup instant powdered milk, 1/3 cup hot water, ½ cup sugar, 1 tablespoon melted butter or margarine. Blend until smooth. Refrigerate.



Tomato Juice -- Mix ½ cup tomato sauce + ½ cup water.

Mexican-Style Stewed Tomatoes -- Substitute 1 can stewed tomatoes and 1 small can diced green chilies.

Tomato Sauce -- Mix ¾ cup tomato paste + 1 cup water.


NO WHIPPED CREAM -- If you have no heavy cream, make whipped topping from canned evaporated milk. Pour it into a metal ice cube tray and freeze for 30 minutes or until ice particles form around the edges. Transfer to a chilled bowl; beat with an electric mixer until it thickens. Sweeten to taste.

OR Another handy substitute is to puree a banana, then whip with a beaten egg white. Add a drop or two of vanilla extract and sugar to taste.

Love Love Love this!!!! I am always out of something when I start feeling creative -I was really surprised that you can replace fat with skim milk or egg whites. We should all really be more adventurous when we cook and experiment- chances are most of us would never realize something is 'missing' or there has been a substitution...

Safety of Stored Foods

The most frequently asked questions on food safety are about food storage. How long is it safe to store leftovers in the refrigerator? Is it safe to eat that meat found in the back of the freezer? How long is too long to store home-canned jars of vegetables?

COLD FOOD STORAGE
The best way to ensure that cold foods are kept safely is to purchase two refrigerator/freezer thermometers. Keep one in the refrigerator and one in the freezer. This way you can make sure that you maintain foods at safe temperatures: 40 °F or lower in the refrigerator, and 0 °F or lower in the freezer. Foods in the refrigerator will begin to freeze at 32 °F, so ideal refrigerator temperatures are between 32 and 40 °F. Refrigerator/freezer thermometers will also help in case of a power outage, because temperature is what determines whether a food is still safe to keep. Once you have your refrigerator and freezer at proper temperatures, then all you will need is information on how long different foods will keep. Of course, if a food looks or smells spoiled, the old adage "If in doubt, throw it out!" still applies.

REFRIGERATOR STORAGE

The following foods will keep only 1 to 2 days in the refrigerator:
fresh (raw) ground meats and stew meats
gravy and meat broth
fresh poultry and fresh fish
shrimp, scallops, crayfish, squid
shucked clams, mussels and oysters

These foods will keep 3 to 4 days in the refrigerator:
fully cooked ham slices
cooked meat and meat casseroles
cooked chicken and chicken casseroles
pizza
cooked fish and cooked shellfish

The following will keep 3 to 5 days in the refrigerator:
opened packages of luncheon meats or deli-meats
fully cooked ham portions
fresh meat steaks, chops and roasts

The following foods have longer refrigerator storage times as indicated:
fresh eggs in shell -- 3 to 5 weeks
hard-cooked eggs -- 1 week
commercial mayonnaise after opening – 2 months
hard cheese (such as cheddar, Swiss), opened -- 3 to 4 weeks
soft cheese (such as brie, feta), cottage cheese, ricotta, milk -- 1 week
yogurt -- 7 to 14 days.

FREEZER STORAGE
Foods will keep safely in the freezer if stored at temperatures of 0 °F or below. However, for best quality follow these guidelines:

Use moisture-proof, freezer-weight wrap (such as bags and containers specifically intended for use in the freezer, heavy duty foil and freezer paper).
Label and date all packages with a permanent marker.
Practice the First-In, First-Out rule.
Follow these recommended times for storage in the freezer to enjoy the best quality in flavor and texture and to maintain good nutritive value.

1 to 2 months: ice cream, sausage, ham, hotdogs

2 to 3 months: cooked leftover meat, gravy, and meat broth; fresh, fatty fish such as salmon, mackerel, tuna

3 to 4 months: fresh giblets, fresh (raw) ground meat or stew, shucked shellfish

4 to 6 months: cooked poultry; fresh, lean fish such as cod, flounder, trout

6 to 12 months : fresh beef, poultry, venison, hard cheese, fruits and vegetables.

CANNED FOOD STORAGE
Store home-canned foods that have been properly processed using up-to-date, approved methods, for up to one year. Commercially canned high-acid foods such as juices, tomatoes, fruits, pickles and sauerkraut will store well for 12 to 18 months. Commercially canned low-acid foods such as meat products and vegetables will store well for 2 to 5 years. Storage does not improve the quality of any food, but the quality of a food will not decrease significantly if stored properly and if the food is eaten within the recommended time frame.

Follow these recommendations for purchasing and storing canned goods to maintain best quality:

Buy cans and jars that look perfect. Cans and jars should be free of dents, cracks or bulging lids, which may indicate a serious food poisoning threat. Dusty cans or torn labels may indicate old stock.
Practice the rule, FIRST IN, FIRST OUT. This means you use the oldest products first. Place the newly purchased cans in back of the same products already on the shelf. For best quality, use home-canned foods within one year, and commercially-processed cans within two years.
Storage cabinets should be cool and dry. The best temperature for storing canned foods is between 50 and 70 °F. Avoid storing canned foods in a warm place near hot pipes, a range or furnace, or in direct sunlight. Storage time decreases significantly when temperatures are above 75 °F. Keep canned goods dry to prevent cans or metal lids from rusting, which may cause cans to leak and food to spoil.
Commercially canned foods can be safely eaten straight from the can as long as the container is intact. However, DO NOT use home-canned vegetables unless you have the means to boil them for 10 minutes before eating.
Don’t taste or use canned foods that show any signs of spoilage! Look closely at all cans before opening them. A bulging lid or leaking can is a sign of spoilage. When you open the can, look for other signs such as spurting liquid, an off odor or mold. Spoiled canned foods should be discarded so they will not be eaten by humans or pets.
Remember that once a can is opened, it becomes perishable; and, if you are not going to eat it right away, it should be refrigerator-stored or cooked properly and then stored in the refrigerator.http://hgic.clemson.edu/factsheets/HGIC3520.htm

Remember that once a can is opened, it becomes perishable; and, if you are not going to eat it right away, it should be refrigerator-stored or cooked properly and then stored in the refrigerator.http://hgic.clemson.edu/factsheets/HGIC3520.htm
Thank you for this information.

A certain other person whom I am living with feels it perfectly acceptable to open a can of chili, eat half, then put the can, without lid, into the fridge, wait a week and then eat the other half of the chili. Not acceptable practise in my opinion.

But then she also leaves the butter dish on the counter. That just gives me the willies...

JJT

JJT- I know when some people get older their concern for food safety seems to lessen which is unfortunate as their ability to combat bacteria diminishes and they are actually more at risk for illness- also takes them longer to recover.(They also get more stubborn about the whole thing!!! )

I just found this and it's filled with all kinds of useful information-
"Kitchen Dictionary -From aioli to ziti, look up a unknown ingredients, cooking terms, techniques and equipment. "
Has recipes too that use the ingredient you are looking up and substitutions.http://www.recipezaar.com/library/all.zsp

quark

A soft, unripened, cow's milkcheese with the texture and flavor of sour cream. Available in low-fat and nonfat versions. Low-fat quark has a richer texture than low-fat sour cream and a milder flavor and richer texture than low-fat yogurt.

And here I thought Quark was a character on Star Trek Deep Space Nine!!! I wonder if that is how the writters chose the name. Looking at a Food Dictonary!!!

LOL

JJT

Celebrate Safely! (allrecipes.com)
The day is here when everyone will be situated in a back yard or a park, proudly watching over a grill full of his or her favorite summer foods. Everyone is relaxed, the children can run wild and spill soda pop to their hearts’ content while the adults sip cool drinks, chat, and most importantly, tend to the barbeque. Open flames, bacteria-breeding warm weather, and outdoor dining can present a host of hazards to the unwary picnicker, but we know you’ve been looking forward to summer since last winter began, so we have a few pointers for you to help make your outdoor occasion a subject of good times and happy memories by keeping it safe!
Plan Ahead for a Perfect Party
You can save yourself some heartbreak, or at least some inconvenience, by planning ahead for a few things you'll need to have on hand to make your cookout a breeze. Start by setting up a small table next to the barbeque so that you'll have a place to put plates, hot pads, food, utensils, and an icy beverage for yourself. This avoids disasters like stepping on the plate full of juicy grilled burgers that you set on the ground for just a minute while you jostled with the hamburger buns, and it saves you from having to run inside for a clean plate while your shish kebabs go from beautifully seared to carbonized. In addition, make sure you have long-handled utensils (spatula, tongs, fork) for the barbeque to avoid splatters and burns. You can also avoid the disasters brought on by floppy paper plates by investing in some inexpensive, reusable wicker or plastic plate-holders, or, just spend a little extra money for really sturdy paper plates.

Your meal should go off without a hitch if you make sure that everything else is ready before you put the food on the grill. It's better to put someone else in charge of setting the table, getting the side dishes ready, herding the children, pouring the drinks, etcetera, so you have nothing to concentrate on besides making perfectly grilled food. Grills are hot, and the temperature is difficult to control with much accuracy, so the best way to ensure flawless food is to tend to it constantly.

Beastly Bacteria
Bacteria thrives and multiplies in food between the temperatures of 40 degrees F and 140 degrees F (4 degrees C to 60 degrees C), so make sure to keep hot foods hot and cold foods cold, and never leave perishable foods out for longer than two hours (this includes preparation time). Also remember that ready-to-eat foods should never be placed on a plate that held raw meat.

The foods that are most prone to cause illness if left unrefrigerated are: raw and cooked meat, poultry, and fish; salads made from starchy ingredients such as pasta, potatoes, and grains; anything containing raw or cooked eggs such as homemade mayonnaise, cream pies, and anything else containing dairy products. If you're serving appetizers and munchies that will likely be sitting out for a while, stick to foods that don't need refrigeration, such as veggie platters, fruit skewers, breads, and chips. If serving sour cream or mayonnaise-based dips, be sure to keep the bowl on a bed of ice and avoid direct sunlight if at all possible. If cooking at the park or some other remote location, bring a cooler full of ice and keep all spoil-able foods cold until they are ready to be cooked or eaten. If possible, use two separate coolers-one for drinks and snacks, which people will be dipping into frequently, and a second one for meat and other dishes that will not be needed until it's time to sit down for the meal.

By Alison McCook

NEW YORK (Reuters Health) - Adding a dash of rosemary extract to ground beef appears to reduce the amount of cancer-causing compounds created during the cooking process, according to new study findings.

The investigators found that when they added antioxidants extracted from rosemary to ground beef, the hamburgers contained smaller amounts of heterocyclic amines, or HCAs, carcinogenic compounds that form when muscle meats like beef, pork and poultry are cooked at high temperatures.

Study author Dr. J. Scott Smith of Kansas State University in Manhattan explained that the antioxidants in rosemary are also found in smaller amounts in other spices such as oregano, sage and basil. The antioxidants likely reduce HCAs by blocking the chemical process that creates the cancer-causing compounds, Smith noted.

He added that people can purchase extracts of rosemary, but they're fairly expensive. To keep meat safe, Smith recommended avoiding cooking meat at extremely high temperatures. Adding spices couldn't hurt, he noted, and may make the meat even safer.

Previous research has also suggested that frequently flipping burgers, trimming off fat and skin before grilling meat, and removing charred portions after grilling may reduce the amount of HCAs in meat.

Microwaving meat does not appear to create HCAs, Smith added, because the temperature in a microwave stays relatively low.

During the study, Smith added rosemary extracts that contain antioxidants to uncooked, ground beef, then fried the meat in a Teflon skillet. He found that meat with rosemary contained smaller amounts of HCAs.

Smith said he did not know how much rosemary people should add to obtain the same effects he saw from rosemary extracts. He plans to investigate whether spices in marinades also protect meat from HCAs.

He added that the study was funded by the Food Safety Consortium, based in Arkansas, Iowa and Kansas, and he has not received any money from companies that sell rosemary products.

Smith presented his findings in March at the Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy in Orlando, Florida.

Does anyone know if there is anything that you can do to prevent sliced apples from turning brown? I would love to pack sliced apples in my lunch but I don't want them to turn brown on me before I eat them.

I have heard putting some lemon juice on them prevents that!

I have heard putting them in a light salt water combination would also help, that's how they sell them for snack packs for runners and other athletes. Also, I have seen in some grocery stores where there is a special "stuff" that you can buy to put on them to keep them from going brown, not sure how expensive it is though.

Here's some info from this site-I've used both lemon and ascorbic acid but nothing worked 100% (for me anyway.) http://www.jennieoturkeystore.com/knowledge.asp?id=945&catitemid=114

Prevent Fruits from Turning Brown

Some of the fruits that turn brown are apples, pears, peaches, and bananas. There are several techniques that can be used to prevent fruit from browning. Some of these anti-browning techniques are shown below.

Fruit
Citrus Juices
Prevent browning by brushing the surface of the fruit with juice from citrus fruits, such as lemons, limes, oranges, and grapefruits. Lemon juice is often used for this purpose.


Soak in Acidulated Water
Another method is to place the fruit in water that has had lemon juice or cider vinegar added to make it acidulated. The squeezed lemon can also be cut into slices and added to help acidulate the water. Juice from other citrus fruit can also be used, such as limes, oranges and grapefruit. Use approximately 1/4 cup lemon juice to 1 quart of cold water.

The lemon juice in the water with help reduce the pH on the surface of the fruit and the water will reduce the amount of oxygen the fruit is exposed to.

Do not over soak fruit. Do not allow fruit such as apples to soak for more than 15 minutes and bananas should soak for no more than 3 to 5 minutes. Drain and pat dry before using.

Other Options:
Ascorbic acid, a commercial product, can also be added to water to create an anti-browning solution. Ascorbic acid is actually Vitamin C.
Dip the slices in lemon-lime soda.
Soak apples slices in apple juice until ready to use. The acidity in the apple juice prevents the apple slices from browning and doesn't change the flavor of the apple.

Thanks. I'll try something for my lunch tomorrow and let you know how it worked.

I cant wait to see if it works!!!!

I didn't prepare my lunch today as I normally would, but I will be trying this over the weekend because I like to take healthy snacks with me while I am running my errands on Saturday. I'll let you all know. Thanks again for the tips.

Where do you all buy cooking twine in your area? I have searched all of our grocery stores, WalMart, etc. I know that I can order it online but why pay $6 for shipping when it'll cost me less to drive and go pick it up...if I knew where to find it. I have the George Foreman Rotisserie and I love to use but because I cant find twine the wing tips of my chicken always burn because they are just in there flopping around and they hit the heating elements because I can't tie them down. I've tried breaking the wooden skewers into smaller pieces to keep them in place too -- to no avail...UGH!!

Help anyone?

I use cotton thread. Go to the crafts section of Wal Mart and look for cotton crochet/knitting thread. Its about $1.20 a skein. Its the same thread I use to knit dish cloths. ;)

Thanks MrsD....I'll be picking some up tomorrow!!!

MrsD -- I just wanted to tell that the cotton thread worked wonderfully! My chickens were rotisseried to perfection with no burnt wings!! Thanks again.

:thumbsup: Awesome! Glad it worked ;)

I found this website today when I was researching what a "cipolline onion" was. A recipe I was looking at called for using 18 of them so I had to find out what they were.

http://www.magicvalleygrowers.com/cipolline/

This site has everything that you ever wanted to know about onions and more!

The recipe I want to make that called for the onions is Lamb Stew with Cipolline Onions and Potatoes. Here is a link to the recipe http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31642,00.html

I didnt not know that doctors used to thing onions cured hair loss, you learn a new thing everyday! Thanks Nuros! LOL

These are some great cooking tips and tricks of the trade. Please feel free to add yours to the list.