I just got a squash from a coworker (he grows it) and it occurs to me that my wife likes to use fresh vegetables for making our own baby food. It also occurs to me that she's out of town for the next two weeks.
What options do I have to preserve this squash in such a manner that she can make baby food when she gets back? If it can sit on the counter for three weeks and be just fine, that works for me. Otherwise, what can I do to cook it that won't render it unusable for baby food? I don't really know what goes into baby food other than I think she steams the veggies so they're soft for our baby.
What type of squash? Winter squashes will certainly sit on the counter for several weeks, as long as it stays fairly cool and dry.
If it's a summer squash you could maybe try freezing it? Since it's being turned into baby food anyway, preserving crisp, freshness isn't high on the list of priorities?
Disclaimer: I have no experience freezing summer squashes, but a quick google came up with this and it seems to make sense: http://www.pickyourown.org/freezing_summer_squash.htm
A further search reminded me that Alton Brown covers freezing stuff in an episode of Good Eats. He explains why the above blanching method works for many vegetables.
I just roasted a bunch of butternut squash for dinner and am getting to puree, but am noticing that some of the pieces have weird glue-looking spots. It sort of looks like when water weeps out of the pores on the squash, only it's white and the consistency of silly putty. They're very small spots (like the size of a straight pin head), and close to the skin on the flesh, on the cross-section. I feel like I'm describing this poorly. Here's a picture: My question: Is this stuff safe to eat, or do I need to compost it and find something else for dinner? I'd rather not give my whole family
For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like to add dried shiitake for their texture (flavor too, sure, but it is already a flavorful soup). Unfortunately, the market near me only has fresh mushrooms (portabella, baby bella, snow cap, and other normals). But alas, I also do not have a food dehydrator. How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry
Possible Duplicate: How long can I store soaked beans before cooking? Can you preserve canned kidney beans so that they still have their shape? If I pre-soak/cook a large amount of dried beans in advance, what is the best way to store them for future use? If freezing is an option, do I freeze them in the cooking water, or drain them and put them in an airtight container?
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new. Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help
generate the buzz. Does anybody know what causes the buzz? Is it a malfunction of the induction unit, or is it normal to have it? And, because I find it somewhat annoying, do you have any ideas how... the fan switches on. Still, I am choosing an answer as the accepted one, because it tells me that it isn't a defect in my unit, and this is what I needed to know most. ..., just dried a bit), so I recently bought a small induction cooking unit. It is a big improvement in terms of cooking convenience. However, I noticed that with most cookware, it produces a strange
I am able to taste a flavor in some fish (usually white fish) that most other people do not (I also can smell the asparagus pee smell, and am a strong taster ... but not supertaster?... of bitter flavors). What I would like is a way to predict whether a given piece of fish will have the flavor, so I can avoid it. I don't think that I can detect it as a smell. I find it unpleasant... either. Anyway, would be obliged if somebody else knew what I meant, and especially if there's a way to tell if a piece of fish will be affected BEFORE I buy. Oh, and it's only in fish. No other food
taste test. What difference in taste should I have noticed? Did I do something wrong? Should I have left them in the boiling water for longer than 15 s? The National Center for Home Food Preservation...The Cook's Illustrated How-to-Cook Library suggests blanching 3/4 lb baby carrots for crudités in boiling salted water until bright orange, about 15 s. I added a tablespoon of salt to almost four quarts of water and blanched almost 2 lb of baby-cut carrots for 15 s. They didn't change color in this time, but they seemed bright orange from the start. After shocking in ice water and draining, I
So my oven's thermostat is wildly inaccurate. Case in point: I was roasting some potatoes and squash with the oven set to 350F, but the oven thermometer read 600. It's not usually that bad, but it's also not uncommon for the oven's temperature to be off by 100 degrees. What can I do about this? I'm burning a lot of food, and my neighbors don't appreciate how often the smoke alarm goes off. I've... the food (but still 3-4" above the elements). Also, I heard somewhere that the way you arrange trays & dishes in the oven affects the ability of the oven's thermostat to do its job. Can someone
Possible Duplicate: How long can I keep eggs in the refrigerator? I've got some eggs in a carton (regular Grade A eggs) in the refrigerator. The "sell by" date on them is October 2nd. Today is October 19th, so that's about two and a half weeks past. Generally, foods are good for a couple weeks past the sell by date, but how many weeks do I have before they aren't edible (spoil or generally get "the funk"). If I made french toast in the morning and used them, would they be good? I'm more concerned with 100% safety than them being 10% less awesome tasting after a certain time.