Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spices, Do they Expire?

by

When was the last time you looked at your spices?  Do they still have a bright color or a strong fragrance?  Are they expired?

The USDA defines spices and other foods that can be stored at room temperature as a “Shelf Stable” product that will truly never expire, however, over time the flavor and potency of the spices will diminish.  Flavoring extracts can evaporate over time.  Most of the shelf life is between 6 months to 1 year, with the exception of pure vanilla extract.  Pure vanilla extract can improve with age if stored in a dark cool place.

Try these tips to keep your spice rack on track!

-Keep spices in the original bottles or store in airtight containers.

-Add the date you purchased spice on the bottle for a quick reference.

-Read the manufactures label, most of the time there is an expiration date.

-Store in a dark cool place.

Take a look at some of the popular spices and a suggested shelf life.

Storing Sauces

by

If you made a big batch of flavorful sauce (like pesto), an easy way to preserve it is to pour it into a clean ice cube tray, cover with plastic wrap, and freeze! Pull out a cube or two anytime your dish needs a little kick.

Store leftovers and sauces in the refrigerator safely for 3 to 4 days.

Source: USDA 

Finger Food Etiquette

by

BBQ’s, picnics, and outdoor adventures, oh my! Summer tends to keep you busy outside, hence all the delicious meals as well.  Learn the basics of finger food etiquette so you’ll be ready for all the finger-lickin’ food. Or maybe you’re headed to holiday parties for work, family, and friends! No matter the situation you might be faced with a finger food style meal, be sure to follow these tips to keep yourself and everyone else safe!

Eating foods with your fingers can be quite fun, but also tricky.  Here’s the low-down of what you need to know before picking away:

  • Always wash your hands before and after enjoying your delicious foods.
  • Always have a napkin nearby. Sometimes, utensils are not offered, so it’s nifty to use a napkin instead.
  • Some foods don’t require a utensil.  Popular items include deviled eggs, roll-ups, vegetables with dip, olives, pickles, crackers, etc. For appetizer buffets that have serving platters, its best to use the serving utensils rather than your hands to pick up food.
  • Lastly, if appetizers are served on toothpicks or skewers, pick them up by the stick.

Read our handy guide to double-dipping etiquette.

Find a list of delightful snacks and appetizers for your next party here!

See our tips on keeping your party food safe for your guests here!

Salmonella

by

Salmonella is a food borne bacteria that can cause food poisoning. Often times, it is found in poultry products including eggs. Here are some Food Safety Tips to avoid food borne illness, particularly salmonella, with eggs.

Food Safety and Eggs

Eggs can be tricky – do I buy farm fresh? do I refrigerate? pasteurized? Don’t worry Texas A&M AgriLife Extensions Dinner Tonight and Path to the Plate programs are here to help.

From purchasing to storing, eggs can be confusing. With a little bit of information, we will help you decide on how to make the best choice that fits your family.

Eggs are nutrient dense, but they also provide opportunity for food borne illnesses, such as salmonella. Be sure to take apply some of these tips to avoid food poisoning:

  • Discard Cracked Eggs | Cracked eggs are more susceptible to attracting bacteria and allowing bacteria to grow. Avoid purchasing a carton of eggs that already has a cracked egg or discard it.
  • Refrigerate at 40*F or Below | Store your eggs in the original carton at 40*F or below. Use them within 3 weeks of purchasing to ensure they are at their best quality. If you decide to freeze your eggs, use this infographic to help you on storage timeframes.
  • Cook Eggs to 160*F | Cooked egg whites and yolk should be firm.
  • Recipes with Raw Eggs Should be Kept at 40*F or Below | Dressings, hollandaise sauces, and other recipes with raw eggs in them should never reach room temperature. It’s important to keep these recipes at 40*F or cooler to avoid bacteria growth.

To learn more about food safety and eggs here’s “What You Need to Know About Egg Safety.”

Path to the Plate does a great job on explaining labels and terms:

“100% or All-Natural” – This means nothing was added to the egg (coloring, flavoring) and it does NOT indicate how the chicken was raised.

“USDA Organic” – Certified organic eggs are from uncaged hens that have free range of their houses and access to outdoor spaces. They are also fed an organic diet.

“Vitamin Enhanced” – Hens are given a special diet that helps them produce eggs with a higher vitamin content (e.g. Vitamin E).

“Omega-3 Enriched” – Hens are fed a diet that includes flaxseed, algae or fish oils to increase the Omega-3 fatty acid content of the eggs.

“No Antibiotics” – Hens are raised without any antibiotics of any type.

“No added Hormones” – NO eggs have added hormones (regardless of what the package says) because the use of hormones is NOT allowed in hog or poultry production. If you see “No added hormones” on a package, it must be followed by the statement: “Federal regulations prohibit the use of hormones”.

“Free-range” – Hens are cage free with continuous access to the outdoors during their laying cycle.

“Cage-free” – Hens are raised in an enclosed structure with unlimited access to food and water. They are NOT required to have access to the outdoors.

To learn more about Food Labels among other products, go to Path to the Plate’s Food Labels.

 

Sources:

https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety

https://pathtotheplate.tamu.edu/topics/food-labels/

https://pathtotheplate.tamu.edu/4-tips-for-egg-storage-2/