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You are here: Home / Archives for Cooking

Cooking

Cook Your Holiday Turkey in the Dishwasher

December 24, 2009 By NightOwl

Here’s something to do while the kids are home from school and you have vacation-itis. Entertain the folks with dinner cooked in the dishwasher.

Cooking Method & Considerations

Allow one 50-minute cycle for every 2lb of weight. Hermetically seal a seasoned turkey inside several appropriate turkey-sized oven bags.

Place the turkey in the dishwasher to steam-cook.

When cooking a turkey, ensure that the temperature of the meat doesn’t rise above the recommended 145f by using a meat thermometer.

Test Run

As a trial run, a 5lb supermarket chicken was cooked in the dishwasher providing impressive results: firm, tender, moist breast meat.

Two cycles were used, and the bird was finished off in the oven to brown and crisp the skin.

Getting a whole turkey cooked this way might take all day, so Electrolux (where I found this wacky idea) suggests their Steam Combination oven as a quicker, (saner?) option.

Filed Under: Cooking, Dishwasher, Features, Humor, Kitchen, Recipes Tagged With: cooking a turkey, cooking a turkey in the dishwasher, cooking in the dishwasher, Dishwasher, holiday cooking, oven bags, turkey

Win a Hamilton Beach Slow Cooker

November 30, 2009 By NightOwl

The holiday season and food. They seem to be inseparable. One way to make the job of cooking for the holidays easier is to let your appliances do the work for you. If you own a slow cooker, you know how nice it is to come home to dinner- ready to eat. You can use that same strategy for your holiday entertaining.

Potluck parties are popular now too. Hamilton Beach’s Stay or Go slow cooker has a clip to hold the lid in place so you can take your hot dish along without a mess.

FamilyCircle and Parents magazines are offering this slow cooker, along with the FamilyCircle slow cooker meals cookbook to eighteen winners of their “Put the ‘Happy’ Back in the Holidays” contest. Click here to enter.

Filed Under: contests, Cooking, Features, Small Appliances Tagged With: crock pot, crockpot, Hamilton Beach, Hamilton Beach crock pot, Hamilton Beach's Stay or Go slow cooker, slow cooker, slowcooker

Turkey Roasting Tips

November 25, 2009 By NightOwl

Roasting a turkey requires an appliance – your oven, a BBQ, an electric roaster, or if you’re looking for a riskier approach, a deep fryer. If you are going the traditional route, with an oven roasted bird, we’ve got some tips for you.

* Set your oven temperature no lower than 325 °F.

* Place your turkey or turkey breast on a rack in a shallow roasting pan.

* For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.

* If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

* A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

* If your turkey has a “pop-up” temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.

* For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

* Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

* Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as “akimbo.”

* Add ½ cup of water to the bottom of the pan.

* If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.

* If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.

* If using an oven cooking bag, follow the manufacturer’s guidelines on the package.

For more advice on turkey defrosting, prepping and safety visit the USDA’s Food safety site.

Filed Under: Cooking, Features, Kitchen, Oven, Ranges Ovens and Cooktops, Safety Tagged With: turkey, turkey fryer, turkey roaster, turkey roasting, turkey roasting tips, turkey tips

Recall: Fire and Burn Hazards Prompt Recall of Gas Grills Sold at Lowe’s Stores

November 23, 2009 By NightOwl

Name of Product: Perfect Flame SLG Series Gas Grills

Units: About 663,000 in the United States and about 1,700 in Canada

Importer: L G Sourcing, Inc., of North Wilkesboro, N.C.

Manufacturer: Lucas Innovation Inc., of China

Hazard: The burners can deteriorate causing irregular flames and the lids of some models can catch fire, posing fire and burn hazards to the consumer.

Incidents/Injuries: The firm has received about 40 reports of fires from the burners deteriorating and about 23 reports of the lids catching fire. The firm is aware of one report of an eye injury requiring surgery and 21 incidents of minor burns to the hands, arms or face.

Description: The recalled grills are SLG series “Perfect Flame” brand outdoor propane or natural gas grills. The grills are stainless steel and painted black or gray metal. The model numbers affected by this recall are listed below. The model number can be found in the compartment under the cooking chamber. No other Perfect Flame model numbers are included in this recall.

Model Replacement Burners Replacement Lid
SLG2006B Yes No
SLG2006BN Yes No
SLG2006C Yes No
SLG2006CN Yes No
SLG2007A Yes Yes
SLG2007B Yes Yes
SLG2007BN Yes Yes
SLG2007D Yes No
SLG2007DN Yes No
SLG2008A Yes Yes

Sold exclusively at: Lowe’s retail outlets nationwide from September 2005 through May 2009 for between $200 and $550 (U.S.) and in Canada from December 2007 through May 2009 for between $200 and $250 (CAN).

Manufactured in: China

Remedy: Consumers should immediately stop using the product and contact L G Sourcing to receive free replacement burners and, depending on the model of the grill owned, a free replacement lid.

Consumer Contact: For additional information, contact the firm toll-free at (888) 840-9590 anytime, or visit www.lowes.com

Note: Health Canada’s press release can be seen at: http://cpsr-rspc.hc-sc.gc.ca/PR-RP/recall-retrait-eng.jsp?re_id=860

Filed Under: Cooking, Features, Garage and Garden, News, Recalls, Safety Tagged With: gas grill recall, grill recall, lowes, Lowes grill recall, Lowes recall, Perfect Flame gas grills, Perfect Flame gas grills recall, recall

Disposable Appliances?

November 12, 2009 By NightOwl

It’s a complaint of a generation – “They don’t make ’em like they used to” It seems that appliances, both large and small, fall into that category. Mark Kinsler shares his take on this in his own home with their latest crockpot:

We immediately learned its fatal flaw, which was it smelled just horrible. I’m an old electronics repairman, and whenever my spouse was cooking beef soup, I’d start looking for faults in our electrical wiring. The new crockpot, all stainless steel and dark ceramic, smelled like a streetcar motor with a burned-out armature winding, and despite the assurances of the factory that the rich aroma would dissipate with use, it did no such thing.

The last straw came two days ago, when my beloved was cooking barbecued chicken. The entire house smelled as if we’d been grilling roulades of printed circuit board, and as good as the finished chicken was, our eyes would burn when we walked into the kitchen.

Ultimately, as so often happens, we gave up. Feeling vaguely disloyal, we shopped yesterday for Crockpot III, one which we hoped had been improved since they manufactured Crockpot II. We found a nice new one with slick electronic controls, an oval shape and a clear, tempered glass lid that lets you watch things simmer. Thirty bucks.

It’s all a bit disappointing, though. In another era, one in which appliances were expensive and somewhat repairable, I’d have taken the old crockpot, drilled out the rivets, found some nichrome wire and some sort of ceramic core and wound a new heating element. Matter of fact, were I actually living in such an era I’d probably still have my little repair shop and I’d have done exactly the same thing for other crockpots.

But we live in 2009 USA, and so we will just go on being materially wealthy in a world where everyone has a color TV with a remote control and a cell phone that takes pictures whether you want it to or not, which is why I have a lot of pictures of the inside of my pocket, and where you can buy appliances without having to save up for them.

She has processed a test-load of baked apples in Crockpot III, and now the kitchen smells like apples, with nary a hint of microprocessor flambé.

And I am grateful: for baked apples, Natalie and even our era.

Here’s my quick barbecue chicken recipe for the crockpot:

Place 4 potatoes cut in quarters, 5-6 peeled and cut carrots and one onion, quartered, in the bottom of your crockpot. Place a chicken, cut up however you prefer, on top and add one bottle of barbecue sauce and half a bottle of beer.

Cook for about 8 hours on low or 5 hours on high, depending on how well done you like your chicken. It’s hard to overcook this dish.

Filed Under: Cooking, Features, Humor, Kitchen, Small Appliances Tagged With: crockpot, crockpot cooking, crockpot electrical odor, crockpot odor

New Jenn-Air Wall Oven Collection

September 30, 2009 By NightOwl

A new collection of Jenn-Air wall ovens includes a model that claims not only the best performance in the industry but several other exclusives, including the only touch screen control with an image-enabled cooking guide. The wall ovens are the centerpieces of a new, high end Jenn-Air appliance line slated for availability this fall.

Based on comparative tests against other super premium brands of wall ovens, the top performing Jenn-Air double wall oven produced consistently superior results, according to Juliet Johnson, manager of brand experience for Jenn-Air. The 7-inch, glass-touch screen is the largest of its kind and features “touch anywhere” technology. An interactive, menu-driven Culinary Center helps cooks achieve desired cooking results by considering a range of details such as the food category, food type, desired doneness and even the type of pan used. Color images illustrating desired doneness levels combined with exclusive visuals showing how and where to insert the temperature probe for variety of dishes offers cooks further assurance that their dishes will be cooked to their specifications.

Other exclusives include the first common cutout fit for a wall oven, allowing for simple installation into virtually any existing wall oven cutout; a “no preheat” feature for cooking many dishes without the need to preheat; and 6,800 watt dual fan convection elements, the most powerful available.

Available in 27- and 30-inch models, the new Jenn-Air wall oven collection includes single, double convection, non-convection and microwave/wall oven combinations. Style choices for the new ovens include the commercial look of Pro-Style stainless steel and the sleek, refined Euro-Style options available in Oiled Bronze, black and white Floating Glass and stainless steel. Suggested retail prices will range from $1,899 to $4,999.

Filed Under: choosing a Kitchen Appliance, Cooking, Features, Kitchen, Oven, Ranges Ovens and Cooktops Tagged With: glass-touch screen, Jenn-Air, Jenn-Air appliances, Jenn-Air wall ovens, Pro-Style stainless steel, touch screen control wall oven, touch screen control oven, wall oven, wall ovens

MicroFridge-Sized and Designed for the Dorm Room

August 11, 2009 By NightOwl

MicroFridge, the industry leader in compact specialty appliances, today introduced the next generation in small space convenience. The new product line includes patent-pending Safe Plug® technology and also features a Dual Outlet Charge Station that enables people to safely and conveniently charge a range of popular electronic devices such as laptop computers, MP3 players, cell phones, digital cameras and more.

Combining a spacious refrigerator, freezer and microwave in a single unit, a MicroFridge appliance is perfect wherever space is limited and there’s a need for food and refreshments – including hotels, college residence halls, assisted living residences, military housing, offices and at home too. The compact MicroFridge refrigerator features over two cubic feet of storage space, while the separate freezer boasts a 0.75 cubic foot capacity. For food preparation, there is a fully programmable 700-watt microwave oven. The refrigerator’s Smart Store Door allows the upright storage of two-liter bottles or half-gallon containers to eliminate leaks and spills that can result when storing tall containers on their side. And the roomy zero-degree freezer ensures that items like ice cream stay perfectly frozen.

The microwave features three, distinct “Express Cook” settings, along with pre-programmed recipes for soup, beverages, pizza and popcorn; the beeper volume is adjustable and can also be set to mute.  The patent–pending Safe Plug power management system technology is another feature that makes MicroFridge truly unique, automatically shutting off the refrigerator and charging station when the microwave is on, limiting the maximum electrical draw of the unit to just 11 amps.
“This reduces utility expenses and is good for the environment,” said Jim Russo, Vice President Product Sales of Intirion Corporation – the makers of MicroFridge. “Traditional refrigerators and microwaves can pull nearly twice that amount, potentially overloading electrical systems and creating costly problems.”
MicroFridge’s Safe Plug technology also enables users to operate both the refrigerator and microwave utilizing only one electrical socket. The blue plug on the refrigerator unit plugs into the back of the microwave with only the microwave plug required to power the unit. This oneplug-to-the-wall operation saves valuable outlet space as well.
The new Dual Outlet Charge Station makes MicroFridge the only company to offer this design and technology, providing exceptional convenience to safely charge personal electronics.  Located in the front of the microwave, busy consumers can power up their laptops, MP3 players, cell phones, digital cameras, or any device that draws four amps of power or less. This eliminates the need to reach into inaccessible places to plug and unplug devices that require charging. And the integrated Cord Clip prevents cables from getting tangled or caught in the doors of the fridge or freezer while the Dual Outlet Charge Station is in use.

MicroFridge is ENERGY STAR rated and has achieved the highest rating for energy efficiency: CEE Tier 3 status. In addition, the Safe Plug technology further enhances the products’ energysaving benefit by temporarily shutting off the refrigerator when the microwave is in use.

Price and Availability
The MicroFridge combination appliance is used by college students across the U.S., and is also found in hotel and motel rooms, assisted living residences and on U.S. military bases. Models are available in classic black, white and stainless steel. The MicroFridge 2.9MF-7TP model combination appliance retails for $425.00 and is available for purchase, along with other models, direct from the manufacturer online at www.microfridge.com.

Filed Under: choosing a Kitchen Appliance, Consumer Electronics, Cooking, Features, Household, Kitchen, Microwave Oven, Multimedia, News, Refrigerators and Freezers, Small Appliances Tagged With: camera charger, cell phone charger, charging station, compact refrigerator, dorm appliances, laptop charger, MicroFridge, microwave, mp3 player charger, personal electronics charger, refrigerator, refrigerator-microwave combo

KitchenAid Introduces High Performance Commercial Style Cooking Line

July 6, 2009 By NightOwl

KitchenAid’s new Commercial-Style series includes high performance cooktops, dual-fuel ranges and powerful ventilation hoods, all designed to enable chef-worthy results at home, according to Debbie O’Connor, senior manager of brand experience for KitchenAid.

Premium features in the new collection include KitchenAid’s 20,000 BTU Ultra Power Dual Flame Burner, the most powerful burner among leading manufacturers. Its dual-flame stacked burner design with two flame levels is versatile enough to handle both the high temperatures needed for quick searing and the precise, low temperatures required for gentle simmering. Additional burners found on all models include 15,000 BTU professional burners and 5,000 BTU simmer/melt burners that can be lowered to as little as 500 BTUs.

Cooks will also appreciate an Even-Heat True Convection System that combines a 1600-watt hidden oven element and unique bow-tie shaped baffle design to promote more even airflow. This system allows for consistent temperatures and even cooking whether using one or all three racks simultaneously in the oven.

Steam-assist technology offers yet another way to help cooks achieve professional results in a full size oven. The easy to use Auto Steam function introduces steam into the oven at precise intervals and offers preprogrammed settings for everything from meats, fish and vegetables to desserts.

“The steam-assist function makes it even easier to achieve professional results at home by eliminating the need for manual steps like spritzing and basting for breads and roasts or having to use a water bath to evenly and gently cook cheesecakes and other custard-based desserts from center to edge,” notes O’Connor.

A new Even-Heat Chrome Electric Griddle option features a chrome-infused steel surface with a 1320-watt element that provides even heat distribution at temperatures of 150ºF to 500ºF. The durable chrome finish, similar to commercial restaurant quality material, is easy to clean, retains its bright appearance after use and creates less radiant heat to help keep the kitchen cooler. An 18,000 BTU Even-Heat gas grill option combines a log burner, flame spreader and wave tray to provide powerful and even heat distribution. Blue indicator lights on both the griddle and grill show when desired temperature is reached.

All the cooktops feature low-profile grates with a new single grate design for easier lifting when cleaning. Additional design features include die-cast metal knobs with precise alignment and a commercial style handle with die-cast end caps. A full-width oven door on the ranges has a large window for easier viewing of foods as they cook. A glass-touch menu-driven LCD display provides an easy-to-use interface.

Scheduled to begin shipping to retailers in the second quarter, the new dual fuel ranges and cooktops will be offered in 30-, 36- and 48-inch configurations. Options for a grill or griddle will be offered on 36- and 48-inch cooktops and 36-inch ranges. The 48-inch model ranges will be available with a

griddle option. All sizes of the new dual fuel ranges will offer the option of the KitchenAid brand’s dual fan convection with steam-assist technology and the 48-inch range will offer the industry’s only double oven range with steam-assist technology available in both ovens. Suggested retail prices will range from $4,099 to $9,299 for the dual fuel ranges and from $2,099 to $3,399 for the cooktops.

New Commercial-Style ventilation offerings will include wall-mount canopy hoods available in 30-, 36-, 42- and 48-inch sizes, and island-mount canopy hoods available in 36-, 42- and 48-inch sizes. Commercial-Style wall and island canopies will feature powerful exhaust systems with 3-speed fan control ranging from 600-1200 CFM. Select models will include two warming lamps to help keep cooked food warm while plating to serve. Other features in the latest KitchenAid ventilation line include an all metal Pro Motor, halogen lighting for better visibility and heavy-duty dishwasher-safe filters. Available in stainless steel, suggested retail prices will range from $2,099 to $2,999.

Filed Under: choosing a Kitchen Appliance, Cooking, Features, Gas Range, Kitchen, News, Oven, Ranges Ovens and Cooktops Tagged With: choosing a Kitchen Appliance, commercial style kitchen ventilation, cooktop hoods, gas cooktops, island hoods, Kitchen Aid, KitchenAid commercial style appliances, kitchenaid cook-top, kitchenaid cooktop, kitchenAid gas cooktop, KitchenAid kitchen ventilation, kitchenAid oven, KitchenAid steam oven, steam assist oven, steam oven

Grill Safety for the 4th and all Summer Long

July 3, 2009 By NightOwl

Summer, the Fourth of July and barbecue, they all come together to create happy memories. Don’t let an accident spoil your summer fun; read these tips from HPBA (Hearth, Patio, Barbecue Association) and be prepared for a great Holiday and summer.

* Read the owner’s manual.

Always read the owner’s manual before using your grill and follow specific usage, assembly, and safety procedures. Contact the grill manufacturer if you have specific questions. (Be sure to locate your model number and the manufacturer’s consumer inquiry phone number and write them on the front page of your manual.)

* Grills are for outside, only.

Barbecue grills are designed for outdoor use, only. Never barbecue in your trailer, tent, house, garage, or any enclosed area because carbon monoxide may accumulate and kill you.

* Use in well-ventilated area.

Set up your grill in an open area that is away from buildings, overhead combustible surfaces, dry leaves, or brush. Be sure to avoid high traffic areas and always barbecue in a well-ventilated area. Be aware of wind-blown sparks.

* Keep grill stable.
When using a barbecue grill, be sure that all parts of the unit are firmly in place and that the grill is stable (can’t be tipped over).

* Follow electric codes.

If electrically-operated accessories are used (rotisseries, etc.), be sure they are properly grounded in accordance with local codes. Electrical cords should be placed away from walkways or anywhere people can trip over them.

* Use long-handled utensils.
Use barbecue utensils with long handles (forks, tongs, etc.) to avoid burns and splatters.

* Wear safe clothing.

Wear clothing that does not have hanging shirt tails, frills, or apron strings that can catch fire, and use flame-retardant mitts when adjusting hot vents.

* Keep fire under control.

To put out flare-ups, either raise the grid that the food is on, spread the coals out evenly, or adjust the controls to lower the temperature. If you must douse the flames with a light spritz of water, first remove the food from the grill.

* Be ready to extinguish flames.

Use baking soda to control a grease fire and have a fire extinguisher handy. A bucket of sand or a garden hose should be near if you don’t have a commercial extinguisher.

* Consider placing a grill pad or splatter mat beneath your grill.

These naturally heat resistant pads are usually made of lightweight composite cement or plastic and will protect your deck or patio from any grease that misses the drip pan.

* Never leave a grill unattended once lit.

* Stay away from hot grill.
Don’t allow anyone to conduct activity near the grill when in use or immediately following its use. The grill body remains hot up to an hour after being used.

* Don’t move a hot grill.

Never attempt to move a hot grill. It’s easy to stumble or drop it and serious burns could result.

Filed Under: Cooking, Features, Garage and Garden, Safety, _ Tips Tagged With: barbecue safety, BBQ safety, BBQ tips, BBQ. barbecue, Fourth of July barbecue, fourth of JUly BBQ, grilling, grilling safety

Put it on Ice – Using Your Freezer to Save Money

May 29, 2009 By NightOwl

Every house has one – the freezer that is attached to your fridge. The problem is most of us don’t use it to its full advantage. Check out the contents of your freezer. Most likely it contains a frozen pizza or two, some ice cubes, ice cream and maybe some mystery meat and leftovers you thought you’d reheat someday.

Well, Mark Bittman at the New York Times has some very helpful suggestions for putting your freezer to work for you.

In terms of reducing waste, the most important step you can take is to freeze things the moment you realize you’re not going to cook them in time. If you get a last-minute dinner invitation, you might freeze that fish you bought; if you take the kids strawberry picking, get the excess in there as quickly as you can; if you have a superharvest of vegetables (or a good score at the farmer’s market), blanch them and freeze them.

After all, few foods improve in the refrigerator. They don’t improve in your freezer, either, but they degrade more slowly, especially if you keep the temperature at 0 degrees or below. While you’re freezing, remember that your enemy is freezer burn, a freeze-drying on surfaces exposed to air that imparts unpleasant flavors and dry, fibrous textures. To help maintain quality, avoid freezer burn by double- or even triple-wrapping food, filling containers to the top and squeezing the air out of containers (zippered bags are good for this).

One more thing, easy to overlook and impossible to overrate: Label. It is incredible how much things grow to resemble another in the freezer. Use a permanent marker, write exactly what it is (“fish” or “stew” isn’t as helpful as “monkfish” or “lamb/veg stew”), and date it.

STORAGE

In addition to produce and meats, there are some less obvious ingredients whose life can be extended by freezing. Most of them can be used straight from the freezer: Fresh noodles; flours or meals; grains; nuts (which taste kind of good frozen); whole coffee beans (supposedly not as good after you freeze them, but most of us can’t tell the difference); banana leaves (nice for plating or wrapping, but they come in huge packages); and more, detailed below.

LEFTOVERS

Make extra of any dish, with leftovers in mind, then freeze in smaller portions that can be taken to work, sent to school or reheated for a solitary dinner. Freeze in individual containers, topping up with water, cooking liquid or oil to prevent freezer burn, or freeze in sturdy zippered bags, then squeeze out as much air as possible. Defrost in the fridge, in cold water, or in a microwave, or not at all — many items can be reheated straight from frozen. (Yes, I’m talking about homemade TV dinners.)

BEANS AND GRAINS

I’m tempted to say that you should never cook beans or grains without making more than you need. Freezing them (covered with water or cooking liquid, leaving room for expansion) works that well, and saves loads of time.

STOCK

For home cooks, the biggest problem with stock is having it around when you need it. So make as much as you can manage — three gallons, say. To save space, you can reduce the stock so that it’s extra concentrated, and reconstitute it with water to taste when you’re ready. Refrigerate and skim the fat, if you like, then freeze in containers of varying sizes, or in ice cube trays.

STOCK-MAKING MATERIAL

Scraps of poultry (most of the chicken parts we don’t eat are good for stock), meat (again, especially the less-used, bonier parts) or fish (heads and skeletons in particular), vegetable trimmings, bones and more. Keep separate bags for each, adding to them when you can. Remember, though, that stock is not garbage soup: Carrot and potato peels, cabbage cores, and the like can be used, but in moderation. Animal organs are best avoided (fish gills and guts must be removed, and offal in general makes bitter stock).

BREAD, BREAD DOUGH, BREAD CRUMBS

Freeze dough in well-wrapped balls; defrost until it regains springiness. (It will never rise quite as high as unfrozen dough, but it works nearly perfectly for pizza or focaccia, and well enough for other uses.) Good crusty bread, wrapped in aluminum foil, can turn lighter dishes into meals — just defrost in the foil at 350 degrees or so for 10 minutes, then crisp up, unwrapped, at slightly higher temperatures. (I’m talking about crusty bread; sliced bread can be defrosted on the counter or in a toaster.) And stale bread can be made into crumbs in a blender or food processor, stored in a container, and added to at will.

PASTRY AND PASTRY DOUGH

Most cake and cookies freeze pretty well, carefully wrapped. Or make a frozen log of “refrigerator” cookies to slice and bake later. Same with biscuits: make a whole batch or double batch of biscuit batter, bake just enough for dinner, and freeze the rest.

TOMATOES AND TOMATO SAUCE

Tomato sauce is best frozen in zippered bags with the air squeezed out. If you have ripe tomatoes, core, quarter, and throw them in a bag; as they thaw the skins will slip off, a bonus. (The frozen chunks separate easily so you can just break off a couple for soups, stews, salsas, sauces and so on.) You can also freeze unused portions of canned tomatoes, preferably in their juice.

BACON

Or pancetta, prosciutto, smoked ham hocks, prosciutto bones, etc. Wrap tightly in plastic and cut off pieces as you need them. (Or cut before freezing — you might need a butcher to do this in the case of big bones.)

FRESH HERBS

If you have extra herbs, your four best options are: Make pesto by puréeing the herb with oil and whatever other seasonings you like; make “pesto,” a purée of herb and water, with or without other seasonings; make compound butter; chop herbs, and freeze in ice cube trays covered with water.

FISH

When I’m in a good fish market I buy too much and later wonder what I was thinking. Fortunately, squid, shrimp and the meat of lobster, clams and mussels all freeze well. Even fillets, steaks, and cleaned whole fish — wrapped carefully in plastic — will keep most of their quality in the freezer for a couple of weeks, and there’s no reason they should spend any longer there. Another note: If you’re buying fish that has been frozen to begin with, ask for still-frozen rather than thawed fish, then store it in the freezer or thaw in the refrigerator.

FRUIT

Easier than making jam: Freeze berries or stone-fruit halves spread out on trays, then bag or put into containers, so they don’t all freeze together in a block. Or cook down a bit and store in their juice. Or purée and freeze.

VEGETABLES

If you find yourself with too much corn, greens, carrots, peas or snow peas, broccoli, cauliflower, string beans, put them up. Blanch them for a minute before spreading them on a tray, the same way you freeze fruit. Tomatoes (as noted above) and bell peppers are the exception; they freeze well raw.

BANANAS

When my kids were young these were a staple. Peel and individually wrap overripe bananas in plastic; freeze. Use within a few weeks for banana bread or smoothies.

TORTILLAS

Wrap two corn tortillas at a time in wax paper, then in a plastic bag; freeze flat. When you’re ready, stick the wax paper packages right into the microwave for a minute to warm. The same technique works well for cooked waffles and pancakes. Where do you think General Mills got the idea?

EGG WHITES

If you make a lot of ice cream, custard, or other recipes that call for a lot of egg yolks, you will have extra whites. Freeze them in batches of two or three for making meringues, macaroons or angel food cake.

Parmesan rinds

Most cheese freezes well, but there’s not much reason to do it. Parmesan rinds, however, add a great deal to risotto and soups (and can be eaten; they’re delightfully chewy and a little rubbery). Freeze them in zippered bags.

CHICKEN OR DUCK LIVERS, FAT, ETC.

As noted above, they don’t make good stock, but they have other uses. Three livers or so and a small handful of fat makes a nice little batch of chopped liver, for example.

WINE

That last quarter of a bottle? Freeze it, then use it for cooking wine as needed. See stock for best methods.

CITRUS

If you have a surplus of citrus — perhaps someone sent you a case of oranges from Florida or you found lemons for a dollar a pound and went overboard — squeeze them. The juice freezes fairly well. Lemons, limes and oranges also can be frozen whole. When a recipe calls for juice, defrost what you need in the microwave.

BURRITOS

It’s a bit of a project, but you can mass-produce breakfast or other burritos, wrap them individually (first in wax paper, then in plastic), and microwave in a couple of minutes.

This burrito idea can be expanded to include any cooking you do, make a bit extra, or take those leftovers and turn them into one serving frozen meals for future lazy days. No more store brought frozen dinners for you – now you can have a favorite, homemade meal anytime, just look in the freezer.

Filed Under: Cooking, Features, Kitchen, Refrigerators and Freezers Tagged With: 36" refrigerator, Cooking, economical cooking, freezer, money saving freezer, saving money

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