Author: Ricardo Davis

Hello! My name is Ricardo Davis and I'm a food blogger. I'm not a professional cook, but that doesn't mean I don't have some good strategies and ideas. There are a lot of simple and practical things on the site about heating, freezing, dehydrating and so on. It was written by chefs, food experts, home cooks, and me.

Can you freeze coleslaw? A guide to preserving freshness

Ricardo Davis

– To freeze fresh coleslaw, portion it into sandwich bags and remove excess air before freezing for up to 1 month.
– Do not freeze coleslaw that has been out of the fridge for more than an hour or exposed to sunlight.
– Thaw frozen coleslaw in the fridge overnight to avoid spoilage and bacterial growth.
– Drain excess liquid and stir before adding dressing or other ingredients.
– Consume thawed coleslaw within 24 hours and do not refreeze it.
– Ensure coleslaw is fresh and uncontaminated before freezing.
– Mayonnaise dressing should be added after thawing.
– Homemade coleslaw can be frozen by shredding the cabbage, carrots, and onions and adding dry herbs and spices, avoiding fresh herbs and apples.
– It is recommended to add a non-mayonnaise-based dressing after thawing to avoid curdling or split dairy.
– Consider portion sizes and divide coleslaw into smaller batches before freezing.
– Coleslaw can be frozen in a freezer-safe bag or container.
– Coleslaw can be kept in the freezer for up to 1 month before the texture changes too much.
– Freezer burn can cause frozen coleslaw to dry out, so store it in sealed containers with as little air as possible or wrap it tightly in freezer bags.
– Trying to freeze store-bought coleslaw with a mayonnaise-based dressing is not recommended, whereas homemade coleslaw without dressing or with yogurt-based dressing can be frozen.
– You cannot freeze coleslaw with mayo dressing because the mayo will curdle and separate when frozen.
– Mayonnaise is an emulsion of fat, protein, and water, and when it thaws, the liquid separates from the other ingredients.
– If coleslaw with mayo has already been made, it can still be frozen but won’t look or taste as good once thawed.
– You can freeze coleslaw with yogurt dressing as an alternative to mayo.
– Yogurt won’t split as much as mayo when frozen.
– Yogurt is lower in fat and cholesterol compared to mayo.
– Frozen coleslaw can be used as a side for main meals like tacos, fajitas, jacket potatoes, mildening spicy food, and pairing with fish fingers.

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Cottage Cheese Pasta: A Delicious, ProteinPacked Recipe

Ricardo Davis

– Cottage cheese pasta sauce is a healthier alternative to traditional pasta sauce
– Made with cottage cheese instead of heavy cream, lower in fat and higher in protein
– Can be made with any type of pasta (spaghetti, penne, fettuccine)
– Barilla’s Protein Plus pasta is recommended for extra protein and fiber
– 4% milkfat cottage cheese preferred for creamiest texture
– Olive oil used to cook garlic, any cooking oil can be used
– Garlic adds flavor and depth to the sauce, garlic powder can be used as a substitute
– Fire-roasted diced tomatoes, canned whole tomatoes, or regular diced tomatoes can be used
– Vodka or lemon juice can be added for acidity, substitutes include red or white wine vinegar or balsamic vinegar
– Blend garlic, diced tomatoes, vodka or lemon juice, cottage cheese, and pasta water to make the sauce
– Additional flavor options: Italian seasoning, Parmesan cheese, crushed red pepper flakes, fresh basil
– Option to stir in baby spinach or use goat cheese instead of cottage cheese
– Side dish recommendations: warm kale salad, whole roasted cauliflower with whipped feta
– Ideas for using leftover cottage cheese: cottage cheese ice cream, adding to oatmeal, cottage cheese overnight oats
– Recipe for creamy Cottage Cheese Pasta with 6 ingredients: pasta, tomato sauce, cottage cheese, Parmesan cheese, butter, red pepper flakes
– Each serving has about 17 grams of protein
– Whole milk cottage cheese recommended for creamier sauce, freshly grated Parmesan cheese for a sharper taste
– Instructions for making sauce: blend tomato sauce, cottage cheese, Parmesan cheese, melted butter, crushed red pepper
– Tips: add pasta water to the sauce, choose the right pasta, use any blending equipment available
– Suggestions for adding veggies or protein to the dish, switching up the cheese
– Store leftovers in an airtight container in the fridge and reheat on the stove
– Cottage cheese should be consumed fresh or refrigerated for a few days, avoid freezing
– Blend cottage cheese into the sauce for a smoother consistency
– Cottage cheese tomato pasta is described as a delicious and wholesome dish
– Encourages readers to rate and comment on recipes, share cooking experience on Instagram

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Can You Freeze Guacamole? A Guide to Preserving Freshness

Ricardo Davis

– Guacamole can be frozen, but it is recommended to follow certain tips and tricks.
– Creamy guacamole freezes better than chunky guacamole.
– Adding lemon or lime juice before freezing can prevent browning.
– Store-bought creamy guacamole freezes better than homemade.
– Frozen guacamole can last up to 3 months when stored correctly.
– Avocado chunks become watery and flat tasting after defrosting.
– The guacamole should be stored in an airtight container or freezer-safe plastic bag.
– Fresh lemon or lime juice should be added to prevent browning.
– Guacamole can be safely refrigerated for 3 to 4 days before freezing.

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Does water boil faster with a lid: Exploring science mystery and practical applications

Ricardo Davis

– Making the water level shallow can make it boil faster because it increases the surface area exposed to the hot bottom of the pan.
– The starting temperature of the water does not affect how fast it boils, as it always needs to reach 212 degrees Fahrenheit.
– Hot water may heat faster if it starts at a higher temperature.
– Salted water does not significantly affect the boiling point.
– Using less water in the pan can lead to faster boiling.
– Using a smaller pot can help boil water faster for smaller quantities of food.
– Adding baking soda to water does not make it boil faster.
– Keeping the pot covered with a lid helps heat up the air in the pan and circulates back into the water, helping it reach 212 degrees Fahrenheit faster.
– Living at a higher elevation can make water boil faster due to lower air pressure.

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