Did you know? . .

. . . when fresh potatoes are refrigerated; some of the starch is converted to sugar as a result of the cold temperature? This can be a disaster if the potatoes are used to make French fries. Sugar browns quicker than starch so the fries tend to brown much too quickly upon frying. They are golden brown on the outside but raw in the middle. Yuck! However, for oven baked cottage fries or baked potato wedges, the increased sugar can work in your favor—the slower oven temperatures can produce a beautifully golden brown potato. Source: CookWise by Shirley O. Corriher

. . . basmati rice is a variety of very long-grain fragrant rice? It is most commonly grown in India and Pakistan. Imported basmati rice is aged for a minimum of one year and often much longer. The aging process dehydrates the rice, which allows the grain to expand more during cooking. According to Cook’s Illustrated magazine, American grown basmati rice is not aged, thus the difference is a rather soft and stubby end product.

. . . that “drip loss” is a food industry term? Drip loss refers to the amount of water loss in frozen foods upon thawing, especially meat, fish, and poultry. A large amount of water loss involves loss of flavor and moisture. Check the packages of chicken and other meats in the chilled section of the supermarket before purchasing. Simply tilt the package and look at the amount of reddish liquid that collects in the corner. Select the one with the least amount of “drip loss”. Source: Food Marketing Institute

 

 

 

Fall 2005
Emerald Ash Borer | Garden Tips | Fall Garden Chores | Fall & Winter Greens, Reds & More | Pumpkin Facts | Hort Shorts | Cybergardening Sites | Did you know? . . | Fall Vegetable Parade of Colors | Health and Household Tips | Lactose Intolerant? Calcium From Plants | Self-medicating and Drug Interactions | In Pursuit of a Good Night’s Sleep

 

 

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