Author: Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

Celebrate Maple Syrup Day!

Marcia Steed

Two containers of maple syrupGet the the pancakes, French toast or waffles ready for National Maple Syrup Day,  December 17th! Top them off with delicious and nutritious maple syrup!

Even though pancake syrup and maple syrup reside side-by-side next to each other on grocery shelves, they are not the same thing. Maple syrup is a pure product and contains no additives or preservatives. The maple syrup we find in containers begins it’s life as sugar in the leaves of maple trees, produced by the process of photosynthesis. The sugars are transported into the wood for winter storage in the form of carbohydrates. In the spring they are converted to sucrose and dissolved in the sap to flow through the tree. After that sap is collected it is boiled down to reduce the water content and concentrate the sugars. Those sugars caramelize giving us the characteristic color and flavor of maple syrup. It takes about 43 gallons of sap boiled down to make a gallon of maple syrup.

Pancake syrup is a highly processed product. It is made from corn syrup or high-fructose corn syrup. Pancake syrup also has coloring, flavoring, and preservatives added to it.

Maple syrup is rich in manganese, a mineral and also has antioxidants that may offer health benefits.  But like pancake syrup, it has a high high sugar content which can lead to tooth decay and raise blood sugar. further health problems for people with diabetes.

In March 2015, the United States Department of Agriculture implemented changes in the labeling system for syrup so it matches up with international standards. All maple syrup is now Grade A, followed by a color/flavor description. The changes are as follows:

Grade A Light Amber is now Grade A Golden Color/Delicate Taste

Grade A Medium Amber is now Grade A Amber Color/Rich Taste

Grade A Dark Amber is now Grade A Dark Color/Robust Taste

Grade B is now Grade A Very Dark Color/Strong Taste

Once maple syrup has been opened, it should be stored in the refrigerator where it will last six months to a year. You can also freeze maple syrup which will keep it safe indefinitely. If you are going to freeze it, put it in an airtight container and leave a half inch of headspace to allow for the maple syrup to expand.  Maple syrup that develops an off odor, flavor, or appearance or molds should be discarded.

Reviewed and updated, 5/2024, mg.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Tangzhong

Marcia Steed 2 Comments

loaf of wjite bread partially slicedTangzhong, an Asian bread-making technique, may be the secret to making home-made yeast bread and rolls soft, fluffy, moist, airy, tender and have a longer shelf life. 

This Asian technique cooks a small percentage of the flour and liquid (water or milk) in a yeast bread recipe very briefly to make a thick slurry or roux known as tangzhong.  Tangzhong is then cooled and combined with the remaining ingredients.  The cooking process pre-gelatinizes the starches in the flour, enabling the starches to absorb more water.  King Arthur Baking says flour absorbs twice as much hot liquid as it does cool/lukewarm liquid.   The gelatinized flour/liquid mixture creates a structure which helps the bread dough hold on to extra liquid through mixing, kneading, rising, baking, and cooling.  As a result the dough is less sticky, easier to knead, rise is higher, yeast products are moister and stay soft and fresh longer.

The process to make tangzhong is simple:

  1. Mix 1 part flour to 5 parts liquid, by weight in a saucepan.
  2. Heat the mixture over medium heat, stirring continually to prevent scorching, until the mixture thickens and reaches about 150°F (65°C) creating a roux or the tangzhong.
  3. Let the tangzhong cool; mix it directly into the yeast dough like any other mix-in.

Tangzhong can be made ahead and kept for up to 3 days in the refrigerator. After making the tangzhong,  cool to room temperature, place in a container, cover, and refrigerate.

In order to use tangzhong in yeast bread recipes, hydration needs to be 75%, meaning that the liquid should equal 75% of the weight of the flour.  King Arthur Baking has detailed information on how to convert a standard yeast bread recipe to use tangzhong along with a bread recipe using tangzhong.

Reviewed and updated, 6/2024, mg.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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College Bound

Marcia Steed

Mortar board capThe end of July always signals a new beginning students, teachers, and parents.  For families preparing to send a student off to college for the first time the experience can be an emotional roller coaster for both the students and parents. With a plan in place it is easier to ease college-bound students, and their parents, into the next phase of their lives.

An important part of that plan is keeping the lines of communication open between parent and student about the realities of college life as a college freshmen. There may be more or different pressures as new social situations are encountered. Many college freshmen feel pressured into deciding what they want to do, picking a career path and planning for their futures. Students and parents both feel pulled between the past, present and future. It is important for parents to remember the foundation they have worked to build and provided their child with for the last 18 years will stay with their child. Provide wings they need to develop but also trust they have strong roots.

In today’s rapidly evolving job market, many college freshmen are seeking remote work opportunities as they navigate their new college lives. Balancing academic responsibilities with the desire to gain work experience, these students are increasingly turning to remote roles that offer flexibility and adaptability. This shift reflects a broader trend where the convenience and adaptability of remote work become essential for young professionals who are still finding their footing in both academic and career pursuits.

For companies searching for remote workers, finding candidates who can seamlessly integrate into a virtual work environment while managing their academic responsibilities can be challenging. This is where the expertise of Remotely Talents proves invaluable. Their specialization in recruiting remote talent ensures that companies connect with highly qualified individuals who possess the necessary skills and mindset for remote work.

By leveraging expertise, organizations can effectively build a remote workforce that is not only skilled but also adept at managing the unique demands of remote roles, ultimately contributing to a more productive and engaged team

Career clarity is crucial during this transitional period, as it helps students navigate the complexities of their emerging futures. Understanding one’s career path can feel overwhelming, especially when faced with the myriad of choices and expectations that come with college life. With guidance from Teresa Duke Consulting, students can gain valuable insights into discovering who they truly are and building a career that aligns with their potential. This type of coaching provides the support needed to make informed decisions and develop a career plan that resonates with personal values and aspirations, ensuring that students move forward with confidence and clarity.

As students head off to college, parenting styles will change. Teenagers still need love and support but both sides are working on building an adult relationship with each other. Parents especially, but students too, need to accept there will be a void. The joy everyone is feeling may also be mixed with longing. Parents and college students may both feel left out at times. Parents will be less privy to all aspects of their child’s life but again it is vital to keep the lines of communication open. It is a good idea to make a plan about how and how often you are going to stay in touch. It is a time in your student’s life when they are wanting to assert their independence but also feel connected to family. As parents make changes at home after the student moves out, it is helpful to keep the student informed. This gives them a sense of security and belonging.

As students embark on their college journey, the educational landscape continues to evolve, presenting new challenges and opportunities. College education today often involves a blend of traditional coursework and innovative learning tools, designed to help students adapt and thrive in a rapidly changing world. Embracing technology, students are finding new ways to manage their studies and stay organized. One such tool gaining popularity is Memrizz, which provides a streamlined way to create and use digital flashcards. This modern approach to studying not only enhances memory retention but also allows for flexible and efficient learning, perfectly suited for the demands of contemporary education.

As the educational landscape evolves, the integration of technology continues to transform how students approach their studies. For those pursuing an online degree, such as an Online BBA, these advancements are particularly beneficial. The flexibility offered by online programs allows students to balance their coursework with other commitments while utilizing digital tools to enhance their learning experience. Platforms like Memrizz, which facilitate the creation and use of digital flashcards, are becoming invaluable resources for students seeking to improve their study efficiency and retention.

College life for both students and parents is not harder or easier than high school – it is just different.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Key Limes

Marcia Steed

Three bags of Key Limes

Key Lime Pie is the famous dessert enjoyed in Florida and is  the state’s official pie.  The origins of of Key Lime Pie, however, are debatable ranging from stories of an “Aunt Sally” in 1890 making the pie in Key West, Florida to the invention of the pie by the Borden condensed milk company in New York City in 1931. 

Despite its origins, the lime is strongly associated with the Florida Keys from which the name is derived.  However, Key Limes are actually native to tropical Southeast Asia and are primarily grown in Mexico and Central America where they are known as Mexican or West Indies limes.  Key Limes have not been grown commercially in the United States since 1926, when a hurricane devastated Miami, Florida, the Bahamas, and the Gulf Coast.

Key Limes  are smaller and sweeter than Persian limes (the kind you typically find in the grocery store) and have more seeds. They have a high juice content and thin, leathery skin. When purchasing key limes, choose those that are heavy for their size, firm, shiny, and have no blemishes or bruises. 

The green color indicates they are immature but the juice from green key limes is known for it’s tart flavor. As key limes ripen they become more of a yellow color and their flesh is less acidic leading to a sweeter flavor.

Key limes can be stored in the pantry for up to one week. For longer storage you can keep them in a plastic bag in the refrigerator for 3 to 4 weeks. You can also freeze key limes whole. For best quality use frozen key limes within 3 to 4 months. You can defrost them in the microwave for a few seconds or in water for @15 minutes. They will be mushy when thawed but will be great for the juice.

Besides the famous pie, Key Limes can be used in cookies, cupcakes, cocktails, marinades and dressings.

______________________
Sources:  
The Mysterious Origin of Key Lime Pie.  Southern Living.
The Difference Between Florida Key Limes and Regular Limes.  Southern Living.

Reviewed and Updated 3/2-25, mg.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Tapioca

Marcia Steed 10 Comments
Three packages of different kinds of tapioca
Image source: M Steed

Tapioca is a starch extracted from the cassava root.  It is fat, protein, and gluten free.  Used as thickening agent, it has a neutral flavor, strong gelling power and can withstand the freeze/thaw cycle without breaking down. It also helps improve texture and moisture in the absence of gluten which is why it is used in many gluten free products.

Tapioca is sold in various forms. Small pearls are used for pudding and large pearls are typically used in boba/bubble tea. It is also sold as flour or starch in flakes or powders. “Minute” or “instant”  is granular. You should use the kind of tapioca your recipe calls for as the various types are not interchanable..

Tapioca pearls must be soaked and then boiled with a liquid to form a gel. They are opaque prior to cooking but turn translucent upon hydration. Usually they are white or off-white but can be dyed to take on many colors which they often do when making boba tea.

Tapico powder can be substituted for cornstarch. Bob’s Red Mill® recommends 2 tablespoons tapioca starch for 1 tablespoon cornstarch. Instant tapioca can be substituted for cornstarch in most recipes 1:1.

Instant, or minute, tapioca is commonly used for pie thickening and puddings.  When used to thicken a fruit pie, mix the instant tapioca with the other dry ingredients  before tossing with the fruit; let set for 10 minutes allowing the fruit juices to be absorbed. The pie should bubble in the center before removing it from the oven. This will assure that the thickener has been fully activated. It is also recommended to let the baked pie rest overnight allowing starches to rebond and absorb the fruit juices.

Tapioca can be stored indefinitely as long as it is kept tightly sealed to prevent exposure to heat and moisture.

Reviewed and updated 3-2025, mg.

 

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Proper Disposal of Fats, Oils, and Grease

Marcia Steed

Cooking, frying, and roasting can all result in fat, oil, or grease (FOG) rendered out of the food to dispose of. Pouring oils or scraping remnants of fat into the kitchen sink may seem like the best and easiest way to dispose of it.   However, drains plagued with oils and grease will clog over time, even if you only pour a few drops into the sink.  The one rule every home should have and remember—Don’t dump fats, oils, or grease (FOG) down the drain! This includes the dishwasher, garbage disposal, and toilet.

FOG is the leading cause of sewer overflows and backups in home pipes and city sewer systems. Fortunately, there are safe and simple ways to dispose of cooking grease without causing an expensive plumbing disaster. 

Here are six tips to keep FOG our of the home or city sewer system: 

Tips in a box 1. Never pour grease down sink drains or into toilets or garbage disposals. 2. Pour grease into a covered, disposable container, and put into the trash. 3. Soak up remaining FOG with paper towels, and dispose in the trash. 4. Before washing greasy pans and dishes, scrape fatty food scraps into the trash--not the skink or garbage disposal. 5 Put baskets or strainers in sink drains to catch food scraps and other solids, and empty the drain basket or strainer into the trash. 6. Use the garbage disposal for fruits, vegetables, and other organic waste.

Vegetable oils can also be composted in a compost bin but only in small amounts. Too much oil will ‘clog’ the soil much like a drain, preventing it from its natural breathing and absorption capabilities. Animals should not be composted; the smell will attract wild animals. There are chemicals on the market that claim to dissolve grease. In most instances chemicals only move the problem down the line. Further, many of grease chemicals are also not allowed by city ordinances.

With a little effort and consciousness, we can avoid expensive plumbing mistakes by properly disposing of fats, oils, and grease.

Tips Source: Boston Water and Sewer Commission

Reviewed 3/2025, mg.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Disposing of Spoiled Home Canned Foods

Marcia Steed 28 Comments
Jar of spoiled pickles
Image source: Canva.com

When a jar of canned food spoils or is found on the shelf unsealed, one needs to know how to dispose of it properly to protect themselves, children, and pets from exposure.  Improperly processed food is usually the cause of a sealed jar to spoil. Lids my loosen due to various reasons.  Food must be processed properly to kill bacteria that cause foodborne illness; in the case of low-acid foods, proper processing is needed to prevent the formation of the deadly toxin that can cause botulism.  In all cases, the lid must have a secure vacuum seal to keep the processed food safe once it has been processed correctly.

What are the signs of spoiled food?

  • Loose lid.  Lids loosen for various reasons.  In any case, a loose lid is a spoiled food.  Loosening may be caused by improper processing allowing the growth of microorganisms to grow and produce gas which pressurizes the food, swells lids, and breaks the seals. Other causes of loosening might be a lid that was bumped causing the seal to break, air trapped in the jar, or storing the food at too warm of a temperature.  It best to store jars without the rings or bands as it is easier to identify a jar with a loose lid.
  • Air bubbles.  There are two kinds of bubbles–stationary bubbles caused by air spaces in the food and bubbles that are moving.  Stationary bubbles are benign.  Moving or active bubbles are a sign that the product is fermenting or contaminated. 
  • Unnatural color.  If there is an unexpected color change, that can be a signal that spoilage is present.  Color change is not always an indicator of spoilage, however.  Jars exposed to light may change color.  Food pieces that float above the liquid, brine, or syrup at the top of a jar may discolor during storage.  Some foods such as pickled cauliflower or garlic can turn pink or blue because the food may be immature or pigments in the food react with the acid in the pickling solution, causing color changes. While the latter examples exhibit color change, the food product is still safe to eat.
  • Unnatural odors, mold growth on top of the food or bottom of the lid.  Any canned food that is bulging, leaking, spurting or has an unnatural odor or appearance is a sign of spoilage and a potential health risk.  Never taste food that show signs of spoilage. USDA and microbiologists now recommend against even scooping out the mold on jams and jelly products and using the remaining jam or jelly, even though that used to be suggested. Spoiled low-acid foods, including tomatoes, may exhibit different kinds of spoilage evidence or very little evidence. Therefore, all suspect containers of spoiled low-acid foods, including tomatoes, should be treated as having produced the botulinum toxin.  

When in doubt, throw it out! 

The National Center for Home Food Preservation recommends the following for properly disposing of spoiled canned foods:

  • If the swollen metal cans or suspect glass jars are still sealed, place them in a heavy garbage bag. Close and place the bag in a regular trash container or dispose in a nearby landfill.
  • If the suspect cans or glass jars are unsealed, open, or leaking, they should be detoxified before disposal.

Detoxification process: Wear disposable rubber or heavy plastic gloves. Carefully place the suspect containers and lids on their sides in an 8-quart volume or larger stock pot, pan, or boiling-water canner. Wash your hands with gloves thoroughly. Carefully add water to the pot and avoid splashing the water. The water should completely cover the containers with a minimum of a 1-inch level above the containers. Place a lid on the pot and heat the water to boiling. Boil 30 minutes to ensure detoxifying the food and all container components. Cool and discard the containers, their lids, and food in the trash or dispose in a nearby landfill.

Cleaning up the area: Contact with botulinum toxin can be fatal whether it is ingested or enters through any openings in the skin. Take care to avoid contact with suspect foods or liquids. Wear rubber or heavy plastic gloves when handling suspect foods or cleaning up contaminated work surfaces and equipment. A fresh solution of 1 part unscented liquid household chlorine bleach (5 to 6% sodium hypochlorite) to 5 parts clean water should be used to treat work surfaces, equipment, or other items, including can openers and clothing, that may have come in contact with suspect foods or liquids. Spray or wet contaminated surfaces with the bleach solution and let stand for 30 minutes. Wearing gloves, wipe up treated spills with paper towels being careful to minimize the spread of contamination. Dispose of these paper towels by placing them in a plastic bag before putting them in the trash. Next, apply the bleach solution to all surfaces and equipment again, and let stand for 30 minutes and rinse. As a last step, thoroughly wash all detoxified counters, containers, equipment, clothing, etc. Discard gloves when cleaning process is complete. (Note: Bleach is an irritant itself and should not be inhaled or allowed to come in contact with the skin.)

Composting. Composting of canned food is also possible with care. The botulism bacteria is anaerobic, so once exposed to the air, it will start to die. If added to a compost pile, the pile should be ‘working’ or hot enough so that the spoiled food breaks down quickly.  Burying is also acceptable.  In either case, one must make sure animals or children cannot get into or come in contact with the spoiled food.  Follow sanitation and clean up as described above. 

Food spoils. Glass is inert and does not spoil. Jars that are thoroughly cleaned and sterilized are safe to reuse. Bands are reusable if they show no signs of rust and are also thoroughly cleaned and sterilized. Flat lids are designed for single use only and should be discarded in the trash.

Spoilage in home canned food does happen. Make sure you examine jars of canned food carefully before serving to your family, friends, and pets.

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Old Canned Tomatoes–Ok to Composter?  #451254.  Ask Extension.
How can I dispose of spoiled food safely?  USDA.
Discarding Spoiled Canned Foods Safely.  Clemson University.
What Color Should Canned Foods Be?  K-State Research and Extension.
Identifying and Handling Spoiled Canned Foods. National Center for Home Food Preservation.

Updated and reviewed, 3/2025, mg.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Thanksgiving Cooking Tips

Marcia Steed 2 Comments

I recently wrote a post on things you can do ahead of time to help make Thanksgiving a little more stress-free. As the holiday approaches ever closer, I thought it would be a good time to refresh our memories on the actual cooking of the turkey and a couple of traditional side dishes.

AnswerLine recommends cooking your fresh or thawed turkey at 325 degrees for 12 minutes per pound. When using your meat thermometer it should register 180 degrees in the thickest part of the thigh and 165 degrees in the breast or stuffing. You will also want to allow a 20-30 minute rest time before serving.

If you have purchased a frozen turkey, you will want to thaw it for 24 hours for every 4-5 pounds of turkey. Thaw it in the refrigerator in it’s packaging until the night before you are going to cook it then place it uncovered on a large roasting pan overnight in the refrigerator to dehydrate the skin. You can massage the skin with softened butter right before cooking.

You should plan on 1 to 1 and 1/2 pounds of turkey per person which would include seconds and leftovers. A twelve pound or larger turkey is recommended as smaller turkeys usually have less meat on the bone.

When deciding which type of potato is best for your mashed potatoes here is a quick guide:

For fluffy mashed potatoes, starchy russets work best. For chunky mashed potatoes, waxy red bliss potatoes work best. For creamy mashed potatoes, Yukon Golds work well. It is not a good idea to mix the different types of potatoes as they cook at different rates. To cook the potatoes begin by cutting them into 1 inch chunks and cover them with cold salted water. Bring them to a boil then lower the heat and simmer uncovered about 20 minutes. When you are ready to mash the potatoes, a ricer or potato masher work best. Blenders, handheld mixers, and food processors tend to overwork the potatoes which causes more starch to be released which results in more gluey mashed potatoes.

To make gravy, melt 1/2 cup butter, stir in 1/2 cup flour to make a roux then add 8 cups of a combination of drippings and broth. You can pour the drippings into a liquid measuring cup and once the fat floats to the top you can spoon it off.

A basic cranberry sauce can be made by adding 2 Tablespoons of water and 1 cup of sugar to a 12 ounce bag of cranberries. Cook over low heat until the berries pop – about 10-20 minutes. This will keep in the refrigerator about 1 week.

AnswerLine will be answering calls from 9:00-4:00 (even over the lunch hour) the Monday, Tuesday, and Wednesday before Thanksgiving. Please call us with any questions you might have! We love to talk with you and help in any way we can!

 

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Countdown to Thanksgiving

Marcia Steed

It is nearly November as I am writing this and I know many of you are already thinking ahead to hosting Thanksgiving dinner this year. Although there are some things that absolutely must be done near or on the day, there are many other things that can be done ahead of time to help you enjoy a less-stressed Thanksgiving.

Now would be a good time to shop for any specialty tools you might need. There may be things you needed last year you didn’t have that you could purchase now. Or maybe you want to upgrade some current tools to help ease the cooking process.

It is not too early to plan your menu so you can create a shopping list. You can also order your turkey now. Allow one to one and one half pounds of turkey per person for seconds and leftovers. Remember, if you order a fresh turkey you need to pick it up only 1-2 days before you are going to use it.

It is a good time to clean out your freezer and begin making and freezing some items. You can pour your cold pumpkin pie filling into a chilled unbaked pie shell and freeze it. Bake it unthawed at 400 degrees for 10 minutes then at 325 degrees to finish it. You can also make and freeze homemade stock for your gravy. Rolls freeze well either baked or unbaked. Fresh cranberries can be frozen up to a year.

You can take inventory of tableware, tablecloths and napkins in case you need to pick up anything extra. Fluffing the tablecloth in the dryer or ironing it now and laying it out on an unused guest bed will save time as the holiday gathering draws near. Planning your centerpiece/decorations and making sure you have everything needed will ease your stress level.

Shopping for non-perishable items can be done now. You could also make sure you have containers and/or bags ready for leftovers for guests.

Thanksgiving will be here before we know it. Hopefully we can all enjoy a low stress holiday!

 

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Peppers!

Marcia Steed 12 Comments

I was at the grocery store yesterday looking at peppers when the lady next to me asked if I knew there were male and female peppers. She had learned it on Facebook! I have been a home economist for many years and had never learned that to be true. She went on to tell me that the peppers with three bumps or lobes on the bottom were male and were best for cooking. The ones with four bumps on the bottom were female and were best for eating raw. I did not want to argue with her on the spot but I went straight home and went to the research based sites I use online to confirm that the bumps had nothing to do with the peppers being male or female. It is indeed a garden myth but one that does circulate periodically on social media. How many bumps a pepper has on the bottom is primarily related to the variety and growing conditions.

Bell peppers grow from flowers possessing both male and female parts. They do not have a gender.

The number of lobes on a pepper also has nothing to do with taste. Sweetness is usually a factor of ripeness. Bell shaped peppers in their immature state are green with a slightly bitter flavor. As they mature they turn bright red and become sweeter. There are also yellow, orange, white, pink, and purple varieties of peppers.

The heat of a pepper is measured in Scoville units. Bell peppers have a Scoville heat unit of 0 while habanero peppers have a Scoville heat unit of 100,000 to 350,000. To remove some of the heat from peppers you can remove the seeds and interior ribs before cooking.

Peppers add flavor and color to so many dishes and are also great for snacking.

 

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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