When you are gearing up for a party while watching football here are some things to keep in mind:
Keep cold foods cold. This may mean setting that bowl of chip dip into a larger bowl containing ice. The dip will remain safe for the entire game if it is kept cold in this way.
Keep hot foods hot. Those little sausages in barbeque sauce will be safe—for as long as they last—if you serve them from your crock pot. Remember to keep the crock pot hot.
Disposable plates and cups make it easier to host your party and clean plates can eliminate fresh food being in contact with the remains of food eaten during the pre-game introductions.
If you plan to serve several different hot foods, consider staggering the serving time throughout the game. This way you don’t need to worry about food cooling off and becoming unsafe.
Enjoy the game! Knowing that the food you are serving is safe.
I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.
Sometimes, even in this day of Google searching and networking, it is hard to find the answer to a question. I’ve listed hotline numbers for Iowa and Minnesota that may be helpful. Remember that AnswerLine is only a phone call away if you don’t see a resource for the question that you have.
I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.
How many times have you started making a recipe and realized you were out of an important ingredient? Often there is a simple substitution! Here is a list of common substitutions that may one day come in handy:
Allspice – 1 tsp = 1/2 tsp cinnamon + 1/2 tsp ground cloves + a pinch of nutmeg
Apple Pie Spice – 1 T = 2 tsp cinnamon + 1 tsp nutmeg + a pinch of ground allspice
Baking Powder – 1 tsp = 1/4 tsp baking soda + 1/4 tsp cornstarch + 1/2 tsp cream of tartar
Buttermilk – 1 cup = 1 T lemon juice or vinegar + enough milk to equal 1 cup. Let rest 5 minutes.
Self-rising Flour Substitute
Corn Flour – 1 cup = 1 cup cornmeal ground in a blender or processor until finely textured.
Self-rising cornmeal = 1 cup = 1 cup minus 3 T cornmeal + 1 1/2 T baking powder + 1/2 tsp slt
Cream of Tartar – 1 T = 1 T distilled white vinegar or lemon juice
Creme Fraiche – 1 cup = 1 cup sour cream or yogurt
Cake Flour – 1 cup = 1 cup minus 3 T sifted all-purpose flour + 3 T cornstarch
Self-Rising Flour – 1 cup = 1 cup unsifted all-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt
Garlic Salt – 1 tsp = 1/4 tsp garlic powder + 3/4 tsp salt
Fresh Ginger – 1 T = 1/8 tsp ground ginger
Fresh Herbs – 1 T = 1 tsp dried herbs (in general, this works for most herbs)
Marshmallow Creme – 1 cup = 16 large or 160 miniature marshmallow + 2 tsp corn syrup, stirred until smooth in a double boiler or stainless-steel bowl over simmering water.
Onion Powder – 1 tsp = 1 T onion flakes
Onion Salt – 1 tsp = 1/2 tsp onion powder + 1/2 tsp salt
Paprika – 1 T = 1 T ancho chile powder
Pomegranate Molasses – 1 T = 1 1/2 tsp honey + 1 1/2 tsp lemon juice
Sour Cream – 1 cup = 1 cup plain yogurt or 1 cup creme fraiche
Sour Milk – 1 cup = 1 T lemon juice or distilled vinegar + enough milk to equal 1 cup
Sugar, Powdered – 1 cup = 1/2 cup plus 1 1/2 T granulated sugar + 3/4 tsp cornstarch, finely ground in a small food processor
Sour milk Substitute
Sugar, Dark Brown – 1 cup = 1 packed cup light brown sugar + 1 T molasses; or 1 cup granulated sugar + 2 to 3 T molasses
Sugar, Decorating – 1 cup = 1 cup Homemade Colored Decorating Sugar: Put 1 cup granulated sugar in a glass jar with a tight-fitting lid. Add 8 to 10 drops food coloring, seal, and shake immediately and vigorously until sugar is evenly colored.
Sweetened Condensed Milk – 1 14 oz can = 1 cup evaporated milk + 1 1/4 cup granulated sugar, heated until sugar dissolves
Vanilla Bean – 1 8-inch vanilla bean = 2 to 3 tsp vanilla extract or 2 to 2 1/2 tsp vanilla powder;
Za’atar – 1 T = Combine 2 tsp dried thyme, 3/4 tsp sumac (optional), 1/2 tsp. toasted sesame seeds, and 1/8 tsp salt in a mortar and pestle and coarsely grind.
If the substitution you are looking for is not found on this list, don’t hesitate to give us a call. We have a large substitution book in our office with many more common and uncommon substitutions.
I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.
One of the calls we get a lot is, “what is the ideal humidity inside my home this time of the year”? During the winter, when outside temperatures are below freezing, humidity levels can range from under 10% to above 60%. Either end of the spectrum can cause problems inside your home.
If the humidity is too low, you may experience:
Dry nasal passages
Increased susceptibility to respiratory infections
Static electricity buildup—shocks
Dry joints in furniture
If the humidity is too high, you may see:
Damp spots on ceilings or on the inside of exterior walls
Water, frost, or ice on the inside of windows
Blistering paint on walls
Fungus, mold, and mildew—especially in areas that have inadequate air circulation like inside of a closet.
The “correct” humidity level varies according to which expert you consult. A humidity level of 40% likely won’t cause problems when the outside temperature is above freezing. When the temperature drops below freezing you may experience condensation on windows at that same humidity level. At that temperature, a level of 30% moisture likely won’t cause problems. Below zero, a more common “safe” level of humidity would range from 20-25%.
This winter, you may want to try a dehumidifier if you notice moisture problems inside your home.
I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.
January in Iowa usually brings a certain amount of cold weather and snow. Snow can be good, acting as an insulating blanket for plants and eventually watering those same plants when the temperatures thaw. This snow on sidewalks, driveways and streets however, can cause a huge headache for anyone trying to get around. To prevent accidents to motorists and pedestrians, it is common to use deicing compounds to melt the ice and snow. These chemicals certainly improve travel conditions, but they can be harmful to automobiles, concrete surfaces and plants.
The most commonly used deicing salts include: Calcium Chloride, Sodium Chloride, Potassium Chloride and Calcium Magnesium Acetate. Limited use of any of these products should cause little or no injury to plants. Problems appear when any of the products are used excessively.
Calcium Chloride – melts ice to -25 degrees F – not likely to harm plants unless used excessively
Sodium Chloride – melts ice to 12 degrees F – can damage soils, plants and metals – least expensive material
Potassium Chloride – can cause serious plant injury when washed or splashed on foliage; can also cause root damage to plants
Calcium Magnesium Acetate – melts ice to 20 degrees F – has little effect on plant growth or concrete surfaces – a newer product
To minimize damage, it is important to use any of these products according to the directions on the package. Always remove as much of the snow and ice as possible before adding the deicing chemicals. When spring arrives, heavily water areas where salt accumulates, focusing on any plants that may have been in the path of these chemicals. For additional information, check out De-Icers and Plant Health by PennState Extension.
Did you know it is important to wash all fruits and vegetables, even if you plan on peeling them? Fruits and vegetables can pick up dust and soil as they are being harvested, handled, packed, and shipped. They may also have trace amounts of chemicals and bacteria on the outer tissues that can be removed by washing. The following are suggestions for safe handling of fruits and vegetables:
Start the process of preparing fresh produce with clean hands. That means you should wash your hands for at least 20 seconds with soap and warm water before and after preparation.
Wash all fruits and vegetables in clean drinking water before eating. Wash the produce just before you plan to use it, not when you put it away. Lettuce, on the other hand, can be rinsed before refrigerating to help maintain crispness. Make sure that it is completely dry before storing it. If your bagged lettuce states that it is pre-washed, there is no need to rewash it. Rewashing can lead to cross-contamination.
The best method for washing ripe or fragile berry fruits—strawberries, raspberries, blackberries, and blueberries—is by spraying with a kitchen sink sprayer. Use a colander so you can gently turn the fruit as you spray. If the fruit absorbs too much water, it will lose flavor, texture, and aroma.
Even if you are planning on peeling the fruit or vegetable, it still needs to be washed. If it is not washed, dirt and bacteria can be transferred from the surface when peeling or cutting the produce.
Do not use soap, detergent, or commercial produce washes when washing fruits and vegetables. The detergent residues will be left on the fruits and vegetables. Since produce items are porous, they might also absorb the detergent.
It is a ridge of ice sitting on the edge of a roof that prevents the drainage of snow melt. This backed up water can leak into the house and damage ceilings, walls, and insulation. Ice dams form when the lower surface of a roof is below 32°F and the upper surface is above that temperature. These temperature differences must remain in place for a prolonged time in order to have an ice dam form. As the snow melts, the dripping water freezes on the lower surface of the roof. The buildup of ice forms the dam; water trapped behind the dam seeks any crack or opening and will flow into the home.
Steps to take when you find an ice dam on your roof:
Get the remaining snow off of the roof. Use a “roof rake” or push broom but be careful not to damage the surface of the roof.
Make some channels for the water to flow through using a hose. Work from the lower edge of the dam upwards. The channel will be a temporary solution, but will help in the case of an emergency. ( water pouring into your home)
Preventative measures:
Prevent the flow of warm, moist air into the attic space.
Seal air leaks between the house and attic.
Consider increasing insulation to cut down on heat loss from the heated space in your home.
Take a look at the natural attic ventilation. This can help dry the attic and remove heat buildup in the summer.
I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.
This is the time of year that I crave soup for dinner. It is especially convenient to prepare this soup in a slow cooker. Coming home from work and stepping into the house, it is wonderful to be greeted with the aroma of freshly cooked soup ready to be dished out and put on the table.
I prepare heartier soups during the winter, usually accompanied by freshly baked bread. I bake several loaves of bread at a time, slice, package and freeze. When we need it I just thaw out as many slices as needed, toast and serve with our soup.
A small bowl of fresh, in season fruit rounds out the meal. Clean up is easy – one soup crock and a few serving dishes! We usually have enough leftover to provide for several more meals. I freeze one or two containers and eat the rest for dinner the next night.
One of my favorite soups, Beef Butternut Chili uses a small amount of beef stew, rounded out by a larger amount of vegetables; butternut squash, carrots,onions and beans. Feel free to add whatever you like or have on hand.
I am amazed at the number of electronic screens in my household. Between the computer screens, television screens, I Pad screens, and I Phone screens, I seem to have a great many finger prints to remove on a regular basis! Here are a few simple steps to keep in mind when cleaning electronic screens:
Use a microfiber cloth or soft, lint-free cloth that has been slightly moistened with plain water. Never use paper towels, as they can scratch the surface of the screen. Wipe the screen gently to remove dust and fingerprints.
For glass CRT (television-style) monitors, use an ordinary household glass-cleaning solution and a soft, lint-free cloth or microfiber cloth. Never spray the cleaner directly onto the screen. Instead, spray the cloth, then use on the screen.
Do not use alcohol or ammonia-based cleaners on the monitor unless the manufacturer recommends differently. They can possibly damage the anti-glare coatings. Follow the same instructions on television screens.
