Category: Food FAQs

Costco turkey bacon: Exploring the nutritional benefits

Ricardo Davis

The author reviews the Costco Lilydale Turkey Bacon, which they purchased with their own money. They state that the turkey bacon does not taste like regular pork bacon, but instead tastes similar to peameal bacon. The turkey bacon is salty, has a smoky flavor, and is thick, but does not get crispy like regular bacon. Due to its lower fat content, it does not have a rubbery texture. The author mentions that while the taste is not amazing, the turkey bacon has fewer calories and less fat than regular bacon. They paid $9.99 Canadian for two 500 gram packs of turkey bacon, with a discount of three dollars off the regular price of $12.99. The bacon is fully cooked and can be heated in the microwave, oven, or pan. Two slices of turkey bacon contain 80 calories, 3.5 grams of fat, 2 grams of carbohydrates, 10 grams of protein, and 410 mg of sodium. They found the turkey bacon to be too salty and stated they would not be buying it again.

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Do Carrots Go Bad? The Ultimate Guide Revealed!

Ricardo Davis

Based on the text provided, here is a list of pertinent information about carrots going bad:

1. Carrots can spoil over time.
2. There are ways to determine if carrots have gone bad.
3. A picture of a bad carrot is provided in the article.

Please note that this is a condensed list based on the limited information provided, and there may be more details and tips available in the actual article.

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How long can lunch meat sit out before it spoils?

Ricardo Davis

– Cold cuts, also known as lunch meat or deli meat, should be refrigerated as soon as you bring them home.
– They should not be left at room temperature for more than two hours.
– The refrigerator should be at or below 40 degrees Fahrenheit.
– Deli meat can be left in its original container, but if you put it in a different container, make sure to label it with the purchase and open date.
– Unopened pre-packaged deli meat can last about two weeks in the fridge due to preservatives such as sodium nitrate and salt.
– Freshly sliced deli meat from the deli counter or opened packaged deli meat will typically last 3-5 days in the fridge.
– Deli meat will last for three to five days in the refrigerator if stored correctly.
– Fermented and dried deli meats like pepperoni, salami, capicola, and prosciutto can last longer due to lower pH levels and reduced moisture.
– Unopened pepperoni and Genoa salami can last indefinitely in the refrigerator.
– Deli meat can be frozen for longer storage, but should be used within one or two months for maximum quality.
– Freezer burn can occur if deli meat is frozen for too long.
– Freezing temporarily inactivates bacteria growth, but they can resume growing once thawed.
– Signs that deli meat has gone bad include changes in color, smell, or texture, such as a slimy or sticky film.
– It is not recommended to taste deli meat to confirm spoilage, as it may contain dangerous pathogens like Listeria.
– The US FDA recommends the “2-Hour Rule” for perishables left out at room temperature.
– If left out in temperatures of 90°F or higher, only one hour is recommended.
– After this time, the food becomes unsafe to eat and can cause food poisoning.
– Bacteria, such as staphylococcus aureus, salmonella enteritidis, E. coli, Campylobacter, clostridium perfringens, or Bacillus cereus, can be found on deli meats.
– Bacteria grow most rapidly between 40°F to 140°F.
– Keeping deli meats refrigerated slows down bacteria growth but does not stop it.
– Common signs of food poisoning include nausea, vomiting, and diarrhea.
– Heating deli meat may not make it safe if it has been left out for longer than two hours.
– Some bacteria can form heat-resistant toxins that cooking cannot destroy.
– Offensive smell or off smell is a sign to throw away deli meat.
– Soft spots on hard deli meat indicate moisture or bacterial penetration.
– If in doubt or past the best-if-used-by date, it is recommended to throw away deli meat.

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Where Does Vanilla Flavoring Come From? TikTok Uncovers

Ricardo Davis

– Vanilla comes from the fruit of a tropical species of climbing orchid that blooms once a year
– Hand-pollination technique discovered in 1841 allowed vanilla to be cultivated in places other than Mexico
– Vanilla production mainly comes from Vanilla planifolia (Madagascar/Bourbon vanilla), also grown in Mexico, Papua New Guinea, and other equatorial countries.
– There are other varieties of vanilla, such as V. tahitensis (Tahitian vanilla) and V. pompona (found in Central and South America) with slight taste variations.
– Vanilla beans need to be cured for up to two months after picking to be usable.
– Pure vanilla is expensive and has a fluctuating price influenced by natural disasters and changing demand.
– Vanilla extract is made by soaking cured vanilla beans in an alcohol solution.
– Vanilla extract must contain at least 35% alcohol by volume and 100 grams of vanilla bean per liter.
– Most vanilla flavoring in food products (as much as 99%) comes from artificial vanillin derived from petrochemicals, wood pulp, or other sources.
– Major food companies have committed to removing artificial flavors, including vanillin, from their products in the United States, increasing the demand for real vanilla flavoring.
– Native Vanilla purchases vanilla directly from small growers and emphasizes sustainable farming practices.
– The compound responsible for vanilla flavoring is called castoreum and is produced in the castor sacs of beavers.
– Castoreum can be “milked” from anesthetized beavers and used as a flavoring or scent in foods and perfumes.
– The US Food and Drug Administration considers castoreum a safe additive.
– Castoreum has been used in food and perfume for at least 80 years.
– However, it is not commonly ingested because it is difficult to obtain in large quantities and is not kosher.
– Most vanilla flavoring in food and drinks today is synthetic.
– Synthetic vanillin, a version of the organic compound found in vanilla beans, is now used more often than natural extract.
– Artificial vanillin is made from guaiacol or lignin, both derived from plants.

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Is Oil Flammable? Discover the Physics of Combustion

Ricardo Davis

– Motor oil is not flammable but is combustible
– Motor oils have higher intermolecular forces, making it harder for them to break down and combust
– The normal operating temperature range of a car engine is around 195 to 220 degrees Fahrenheit
– The flashpoint of motor oils is 300-400 Fahrenheit
– Synthetic motor oils are less flammable than regular motor oils and have a higher flashpoint
– Oil is flammable but requires higher temperatures to combust
– The temperature at which oil can combust can vary, with some specialist synthetic oils able to reach 700F
– Silicone oils used in hydraulic systems are not flammable and act as good electrical insulators
– Oil leaks can lead to a high-temperature build-up, rendering a car inoperable.

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Cream of Mushroom Soup Substitute: Discover Delicious Alternatives

Ricardo Davis

– Cream of chicken can be substituted for cream of mushroom in various recipes, including soups, pastas, roasts, and casseroles. It is a simple substitution as they have similar texture and taste. Cream of chicken soup is great in chicken-based recipes, while cream of mushroom soup is often used in crowd-favorite casseroles. Cream of chicken soup has more iron, copper, and monounsaturated fat, while cream of mushroom soup has less sodium content. Both cream of chicken and cream of mushroom soups can be homemade as well.
– The brand Campbell’s does not have gluten-free options for cream of chicken and cream of mushroom soup, as they contain wheat flour as a thickening agent.
– Homemade cream of chicken soup and cream of mushroom soup can be made with chicken broth, milk, and corn starch for a gluten-free option.
– Gluten-free versions of cream of chicken and cream of mushroom soups are available from brands such as Walmart’s Great Value, Pacific Foods, Proper Good, Vivian’s Live Again, and Mom’s Place.
– Other substitutions for cream of chicken soup include cream of celery soup, cream of potato soup, cream of shrimp soup, and cream of asparagus soup.
– Cream of celery soup: It has a subtle flavor that allows other ingredients to shine and provides a creamy texture.
– Cream of potato soup: Similar in texture and consistency to cream of mushroom soup. It is also seasoned with onions, garlic, and herbs.
– Sour cream: Can be used as a substitute for cream of mushroom soup. Equal parts of sour cream and milk can be combined, along with chopped mushrooms and seasoning.
– Homemade white sauce: A versatile white sauce can be made by whisking together flour and milk, adding seasonings, and optionally, grated cheese.
– Cream of broccoli soup: Creamy, flavorful, and packed with nutrients and antioxidants. A great alternative to cream of mushroom soup.
– Dry cream soup mix: Just add water and milk according to package directions.
– Cream cheese: Saute mushrooms in butter, then add garlic, flour, and chicken broth. Stir in cream cheese until smooth.
– A dairy-free homemade version: Sauté mushrooms and onions in oil, then add vegetable broth and cashew cream for creaminess.
– Heavy cream: Can be used as a substitute, but additional seasoning may be needed to replace the flavor of the other ingredients in cream of mushroom soup.
– Golden mushroom soup: Saute mushrooms with onions, garlic, and herbs, then add the soup and stock.
– Plain yogurt, sour cream, white sauce, vegetable broth, or water with seasonings can be used as substitutes for cream of mushroom soup in a green bean casserole.
– Some popular additions to cream of mushroom soup are rice, pasta, chicken, bacon, and diced vegetables.
– Condensed cream of mushroom soup is made with mushrooms, milk, and thickened with flour. It was created in the 1930s by Campbell’s Soup Company.
– Cream of mushroom soup does not contain eggs, but may contain trace amounts of eggs through dairy products.
– Check the label of a particular brand of cream of mushroom soup to see if it contains eggs.

Please note that this list only includes relevant information related to the keyword “cream of mushroom soup substitute” and eliminates any duplication.

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