Category: How To

Buttermilk

How to Tell Buttermilk is Bad – The Best Way

Ricardo DavisLeave a Comment on How to Tell Buttermilk is Bad – The Best Way

When you talk of milk that is specifically used for baking, buttermilk cannot be overlooked. Buttermilk is a product that is very rich in phosphorus, calcium, probiotics, and potassium. It is gotten from churned butter, precisely the liquid that runs-off after churning. Buttermilk is most commonly used for baking and it gives the items baked […]

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The Ultimate Guide to Freezing Kale: Preserving its Nutritional Value and Flavor

Ricardo Davis

– Kale can be frozen without blanching but should be used within 4 weeks
– Blanching kale before freezing stops ripening enzymes and keeps the leaves fresh
– Blanched kale can last up to 1 year in the freezer
– To freeze kale, wash, de-stem, and chop the leaves
– Blanch the leaves in boiling water for 2 ½ minutes, then place in ice water for the same amount of time
– Drain and squeeze excess water
– Freeze small clumps of kale on a cookie sheet before transferring to a freezer bag
– Remove air from bags before sealing or use a vacuum sealer system
– Frozen kale can be used in smoothies, sautéed with rice vinegar or garlic, added to quiches, stews, and soups, or creamed for a treat
– Blanching greens before freezing stops the ripening enzymes in the leaves and ensures they taste fresh without developing a bitter taste
– Kale leaves should be washed, de-stemmed, and chopped to the desired size before blanching
– Add a couple handfuls of kale leaves at a time to boiling water, cover, and blanch for 2 ½ minutes (3 minutes if using stems)
– Pluck off leaves and stems using tongs or a strainer and place in ice water for the same amount of time
– Drain and squeeze excess water from leaves
– For bulk storage, quick-freeze small clumps of kale individually on a cookie sheet before transferring to a large freezer bag
– Remove as much air as possible before sealing the bag or store kale in individual packages before freezing
– Frozen kale can be used in smoothies, sautéed with seasoned rice vinegar, used in spicier dishes with garlic and crushed red pepper, blended into quiche, crock pot stews, soups, or creamed, and used to make nutritious pesto.

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How to Dry Thyme: Preserving Flavor and Nutrients

Ricardo Davis

– This article explains how to dry thyme at home for use in recipes.
– Thyme is a perennial plant that dies in colder climates.
– Drying thyme is a great way to have access to the herb all year round and prevent food waste.
– There are two methods of drying herbs: air drying and oven drying.
– To air dry, gather the thyme into a bundle and tie it with kitchen twine. Hang the bundle in a cool, dry place with airflow.
– Drying time can take anywhere from 3 days to unknown amount of time depending on the method used. The article provides instructions on how to dry thyme. It states that it takes approximately 2 weeks for thyme to fully dry, depending on the moisture level in the house and the size of the herb bundle. The thyme should be checked daily during the drying process. When fully dry, the thyme should fall off the stem and crumble between your fingers. The dried thyme should be removed from the hook, the leaves stripped from the stems, and stored in a glass jar.
– Alternatively, the article suggests oven drying thyme. The oven should be set to the lowest temperature, and the thyme spread in a single layer on a parchment-lined baking sheet. The oven door should be left slightly ajar while the herbs dry. The thyme should be checked every 15 minutes until it crumbles, and the drying process should take approximately 1 hour. The leaves should then be stripped from the stems and stored in a glass jar.
– The article also provides storage tips for dried herbs, stating that they can last for at least a year when stored in a cool, dry place in a glass container. It is recommended to label the jar with the herb and date of drying. If the thyme no longer has an odor, it is time for a new batch.
– The article briefly mentions ways to use dried thyme in various recipes such as roast chicken, soups, dressings, and pasta sauces.
– No special equipment is needed to dry herbs at home.
– Thyme should be harvested before it starts to flower, when the sprigs are at least 4 inches long.
– Harvest fresh thyme in the morning after the dew has dried but before it gets too warm outside.
– Rinse and pat the thyme dry before drying.

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