Category: Holiday ideas

Common Holiday Stain Removal Guide

Marlene Geiger 2 Comments

Unfortunately stains are an inevitable “unwanted guest” during the holidays. Whether it is red wine on your carpet or candle wax on your tablecloth, there are ways to get those stains out and not ruin your holiday cheer!

candle wax stain - photo source: Adobe Stock

For best success with holiday stains:

Act quickly. Fresh stains are much easier to remove than those over 24 hours old. 

Avoid rubbing. Blot gently to avoid damaging the fabric, taking the color out, and spreading the stain.

Check colorfastness. Test stain treatment in an inconspicuous spot to ensure it won’t remove the color. 

Wine, gravy, candle wax, and tree sap are the most common holiday stains. Follow these tips to clean them up quickly:

White Wine
The sugars in wine or Champagne turn brown over time so launder washable items as soon as possible. If the stain is in a carpet or upholstered piece of furniture, use a white or light colored towel or cloth to blot it with water. Mix 1 teaspoon of a mild dish detergent into 1 cup of water. Dab the solution on the stain, then blot again with clear water. Repeat until the stain is gone. Continue to blot with a towel to dry as much as possible.

Red Wine
On carpet or upholstered furniture, blot up as much liquid as possible, being sure to use paper towels or white cloths. Apply a dry ingredient such as table salt or baking soda to absorb and pull the stain out or pour club soda on the stain and let it fizz and soak for at least 10 minutes. Using a white towel, blot up the club soda until the stained area is as dry as possible. Club soda will work on clothing as well. If the item is washable, other options include using an oxygenated laundry product to pre-soak or launder the item. Launder as usual using the hottest water allowed by the item’s care label. Hang to dry.

Stains that are similar to wine stains include fruit-based stains such as cranberry sauce, apple cider, pumpkin pie and more. Remove excess fruit and run the fabric under cold water. Wash the item as soon as possible using the warmest water that is safe for the fabric and a laundry product with oxygen bleach. For carpet and upholstery, mix one tablespoon of liquid hand dishwashing detergent with two cups of cold water. Sponge the stain with the solution, blot until the liquid is absorbed. Repeat until the stain disappears. Blot dry. If the stain remains, sprinkle with baking soda. Allow the baking soda to sit for awhile before vacuuming.

Gravy, Butter, Salad Dressing, Meat Juices
These are oil-based stains and need prompt attention. This is especially true if the stain is on a polyester tablecloth or garment as polyester is an oil-loving fiber and often oil-based stains turn darker and get more noticeable over time. Scrap away any excess gravy or fat; gently rub liquid dish soap into the stain and let it sit for 10 minutes. Launder in the hottest water that is safe for the fabric using a laundry product with an oxygen bleach. Items may also be put into a prewash enzyme laundry product. Hang to dry. Repeat if needed. For carpet, dab on a small amount of a mild dish detergent. Blot with a clean rag until the stain no longer transfers to the cloth. Blot with water until detergent and stain are gone. If the stain remains after drying, sprinkle baking soda and allow it to absorb the stain before vacuuming.

Candle Wax
Use a dull knife to scrape off surface wax. If it does not come off easily, place the item in the freezer allowing the wax to freeze. Once frozen, the wax will pop off easily. Sandwich the stain between paper towels and press with a warm iron, transferring the wax to the towels. Continue, using clean towels, until the wax no longer transfers. Then, place stain facedown on another clean paper towel and sponge with a prewash stain remover; blot with paper towels. Let dry. Launder as appropriate for the fabric. For carpets, place a bag of ice or an ice pack over the stain for at least 10 minutes; make sure that the water from the ice is not getting into the carpet as moisture will make the stain more difficult to remove. Chip off the ice and proceed with paper towels and a warm iron. Use the point of the iron to get down into the fibers; as the wax melts into the towel, move and repeat until the stain is absorbed. If the wax is colored, finish by blotting the area with rubbing alcohol.

Tree Sap
For carpet, use a cloth or paper towel saturated with isopropyl rubbing alcohol to blot the sticky sap. Don’t rub. Repeat as needed until the sap is broken down. Allow to dry and then pick the sap out of the carpet fibers. Follow the same procedure for a tree skirt. If the skirt is washable, apply a small amount of detergent to the sap and massage with a warm, damp cloth until the sap softens and comes off; launder per directions.

For additional help with stains, see the AnswerLine post, Holiday Stains. Consumer Reports® also has a series of videos showing how to remove various stains. A good place to start is to view one of the videos such as Holiday Stains: Getting Out Red Wine and then click on the other options in the series.

Sources:
Holiday Stains, American Cleaning Institute
CR’s Stain Removal Guide-Holiday Edition. Consumer Reports, November/December, 2024, Vol. 89, No. 10.
Getting Out Stains, Consumer Reports.org

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Royal Icing Made Safe

Marlene Geiger 16 Comments
Decorated gingerbread cookies

Cookie decorating is one of the most beloved holiday traditions. Royal Icing is the traditional icing used for glazing cookies, piping decorations, or assembling the walls of gingerbread houses. It dries and hardens quickly and is easy for nearly anyone to achieve decorating success! Made traditionally from egg whites and powdered (confectioners’) sugar, it is an easy icing to prepare. However, if raw egg whites are used, the icing may be a health risk.

It is a well-known fact that eggs may contain the bacteria, Salmonella Enteritidis (SE), that can cause foodborne illness. Researchers say that if present, the SE is usually found in the yolk, but the possibility of SE in egg whites cannot be ruled out. While the risk may be small, it is best to eliminate the risk and be certain of a safe frosting. Raw egg whites should be replaced with lightly cooked egg whites, meringue powder, dried egg whites, or pasteurized egg whites when making Royal Icing.

Lightly Cooked Egg Whites. Use the following method provided by South Dakota State University to make Royal Icing and other frosting recipes calling for raw egg whites. In a heavy saucepan, the top of a double boiler, or a metal or heat-proof glass bowl placed over a saucepan of water, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Helpful notes:

  • Must use sugar to keep the whites from coagulating too rapidly.
  • Test with a thermometer as there is no visual clue to doneness or reaching 160°F.
  • Use a non-reactive saucepan or bowl OR eliminate the cream of tartar; cream of tartar reacts with aluminum and will create an unattractive gray meringue.

Meringue Powder. Meringue powder is available in specialty stores wherever cake decorating supplies are sold. Meringue powder is composed of cornstarch, dried egg whites, sugar, citric acid and some stabilizers. It’s perfect for making royal icing. There is usually a recipe on the package. If not the following recipe for Royal Icing works well.

Royal Icing
– 4 cups powdered sugar
– 3 tablespoons meringue powder
– 1/3 cup, plus 2-3 tablespoons, warm water, divided
– desired food coloring
In a large mixing bowl, combine powdered sugar, meringue powder and 1/3 cup water. Beat on low speed until combined. Increase speed to medium-high and beat 8-10 minutes, adding 2-3 tablespoons warm water, as necessary. Icing should be stiff enough to hold a peak when tested. Color as desired.

Dried Egg Whites. Dried egg whites are just that, 100 percent powdered egg white; they require no refrigeration. Dried whites are pasteurized by heating to the required safe temperature. Like meringue powder, the egg white powder can be reconstituted by mixing with water. The reconstituted powder whips like fresh egg white, and because it is pasteurized, can be used safely without cooking or baking.

Pasteurized stamp on an egg

Pasteurized Egg Whites. Pasteurized egg whites are of two types—pasteurized in-shell eggs or liquid pasteurized egg whites. Pasteurized in-shell eggs are available at some grocery stores. Shells of such eggs are stamped with a red or blue “P” in a circle. Whites of pasteurized shell eggs may appear slightly cloudy compared to fresh eggs. Liquid pasteurized egg whites are found in the refrigerated section of the grocery store in a milk-like carton usually near the regular eggs. According to the FDA, both of these products are safe to consume raw. Use these two products like raw whites in the recipe.

Keep unused icing covered at all times with a damp cloth or tightly wrapped to prevent drying and caking. Royal Icing can be stored for approximately 2 weeks in the refrigerator when kept in an airtight container. In addition to preventing food borne illnesses, refrigeration seems to help with separating. (If separation occurs—yellowish liquid on the bottom—just remix.)

Do not refrigerate cookies decorated with Royal Icing because the humidity can affect the icing quality, ruin the decorative work, and alter the cookie’s taste. Rather, store the cookies in an airtight container at room temperature away from direct sunlight and humidity. Place sheets of parchment paper between layers of cookies to prevent them from sticking together. Cookies can also be individually wrapped in cellophane or plastic cookie bags. For best flavor and texture, consume the cookies within a few days of baking. Decorated cookies can also be frozen individually or in an airtight container with parchment paper between the layers.

Make sure that your holiday cookies or gingerbread houses bring nothing but joy! Avoid raw egg whites when making your decorating frosting.

Updated December 2024, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Tackling the Holiday Meat Puzzle

Marlene Geiger

The holiday season brings together family and friends and lots of good food. Planning a meal can sometimes feel like putting a jigsaw puzzle together. What to serve? Who can’t eat what? What to prepare ahead? How much to prepare? And when meat is the centerpiece of the meal, how much to purchase and prepare and how to prepare and for how long? The last two questions are often the biggest piece of the puzzle that consumers struggle with as they ponder the perfect, on-time meal.

Per the USDA, 2-3 ounces of meat, poultry, or fish (about the size of a deck of cards) is an adequate amount of protein for a meal and recommended for a healthy diet. The USDA recommendations translate to 1/4 to 1/3 pound of boneless* meat per serving, 1/3 to 1/2 pound of bone-in** meat, and 3/4 to 1 pound of boney*** meats and turkey per serving. A child’s serving is generally half of an adult serving. Also keep in mind to adjust for hearty or lite eaters, side dishes, desired leftovers and other food options served throughout the day. A handy meat calculator can be used to help determine how much meat to buy for a meal. The calculator gives options for beef, prime rib, pork, lamb, turkey, and roasted hog along with bone-in or boneless choices and the number of adults and children to be served. Another great resource for determining how much to prepare to avoid food waste is the Guesti-mator.

Roasting is the recommended method for cooking most meats. However, grilling, smoking, frying and sous vide are also personal preference options that may be appropriate for various types of meat. When roasting, a moderately low oven temperature of 325°F should be used to keep the meat tender and minimize moisture loss. The USDA does not recommend cooking meat and poultry at oven temperatures lower than 325 °F because these foods could remain in the “Danger Zone” (temperatures of 40° to 140°F) too long. Bacteria which may be present on these foods multiply rapidly at these temperatures. Boned and rolled meats require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat. If buying ahead, refrigerate quickly and cook or freeze fresh poultry within 1-2 days and other fresh meats in 3-5 days. To prevent contamination, start preparations with clean hands and surfaces and do not wash the meat product.

The USDA has a wonderful meat roasting chart and preparation guide for preparing all types of meats that might be on the menu and a safe minimum temperature chart for fish, eggs, casseroles, and leftovers. Whatever the choice, start with fully thawed meat and use a food thermometer to determine when the meat has reached a safe temperature to assure that the meat is “perfect” and more importantly, perfectly safe. All raw meat should reach a minimum internal temperature, measured with a food thermometer, as indicated in the chart. The meat thermometer should be inserted into the center or thickest part of the meat; for poultry, the thermometer should be inserted into the innermost part of the thigh and wing and the thickest part of the breast. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. As a personal preference, consumers may choose to cook meat to higher temperatures.

Lastly, meat and poultry should be refrigerated within two hours of removing it from a heat source. Cooked meat can be safely kept in the refrigerator for 3 to 4 days in air-tight containers. Cooked meat should have a similar texture and smell as the day it was prepared. Signs that it’s spoiled include a slimy or mushy feel, a green tint, or a sour or rotten-egg smell. Cooked meats also freeze well. It is best to freeze meat within a day of cooking for optimal texture and taste; however, it can be frozen after three days and still freeze well and safely. While freezing can extend food indefinitely, it is best to consume it within 3–4 months as food can lose moisture and flavor when stored for longer times. Turkey freezes best in broth which helps to prevent moisture and flavor loss.
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*ground meat, stew meat, tenderloin, variety meats, roasts, hams, steaks and chops
**rib roasts, bone-in steaks and chops, roasts, and hams
***short ribs, spare ribs, shanks, hocks, poultry

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Stuffing the Turkey Safely

Marlene Geiger 1 Comment
Turkey with stuffing

The USDA recommends that stuffing be cooked separately from the turkey as stuffing the turkey is not a safe practice. The practice increases the risk of food-borne illness and/or over cooking the turkey. Despite the recommendation, stuffing the turkey remains a traditional practice.

There are a variety of reasons why people choose to stuff the turkey–tradition, flavor, moistness, and oven space. The risk in stuffing the the turkey is that the turkey and stuffing may cook at different rates. Both the turkey and the stuffing must each reach an internal temperature of 165°F as determined with a food thermometer in order for illness-causing pathogens to be killed. Individuals with a compromised immune system or a chronic condition, children, the elderly, and pregnant women are especially susceptible to foodborne illness. Turkey prepared on the grill, in a smoker, or in a fryer should NOT be stuffed for any reason.

If stuff you must, do it safely following these tips:

  1. Prevent cross contamination. Wash hands with hot water and soap. DO NOT wash the turkey. After preparing the turkey, wash all surfaces touched by the turkey with hot soapy water, rinse well and sanitize with a bleach solution made by mixing one scant teaspoon of regular (plain) bleach with 1 quart of water.
  2. Use only cooked ingredients. If the stuffing recipe contains raw meat, poultry or shellfish, cook those ingredients before making the stuffing. Use pasteurized eggs if eggs are part of the recipe. Raw ingredients increase the risk of foodborne illness since it takes longer for the temperature to reach safe levels inside the turkey. Wet ingredients for stuffing can be mixed ahead and refrigerated but do not mix wet ingredients with the dry ingredients until ready to cook the turkey.
  3. Stuff lightly. After combining the dry and wet ingredients, spoon the stuffing directly into the turkey cavity. Allow approximately ¾ cup of stuffing for each pound of turkey. Avoid overstuffing the neck and body cavity.
  4.  Preheat the oven and roast at 325°F (no lower) until done. Place the stuffed turkey into the oven immediately after stuffing. Cooking overnight at a low setting (200 F to 250 F) is unsafe as bacteria can easily grow under these conditions.
  5. Check the turkey and stuffing temperature periodically with a food thermometer. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Also check the temperature in the thickest part of the breast, the wing and the stuffing. Check the stuffing temperature by inserting the thermometer through the cavity into the thickest part of the stuffing; it must reach 165°F or higher to be safe. If the stuffing has not reached 165°F, return it to the oven and continue cooking.  An alternative to prevent over cooking the turkey is to remove the stuffing and finish cooking it in a baking dish in the oven while the turkey is resting.
  6. Rest the turkey (and stuffing if inside the cavity) for 20 minutes before removing the stuffing and carving. This will allow the meat juices to saturate the meat evenly and the temperature of the stuffing to rise a degree or two.
  7. Refrigerate any leftover cooked turkey or stuffing within 2 hours of cooking and use within 3 to 4 days. Leftovers can also be frozen.

Don’t let a foodborne illness spoil your holiday meal! Take care if stuff you must.

Sources:
How to Cook Turkey Stuffing Safely, USDA
Traditional Turkey Stuffed, Illinois Extension
How to Cook Turkey, Clemson Cooperative Extension

Updated 10/2024, mg; original author, Beth Marrs.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Reducing Holiday Food Waste

Marlene Geiger 4 Comments
Reduce food waste. Food waste trash dump in a landfill. Image Source: FDA Social Media Tool Kit

Holiday food waste is a significant issue. The US Ecology Center estimates a 25% increase in waste delivered to landfills between Thanksgiving and New Year’s. The bump in waste is comprised of food and non-food items. Due to the excess and indulgence associated with holiday meals, food waste from uneaten food amounts to millions of dollars. In 2023, it was estimated that 312 million pounds of food was wasted from just US Thanksgiving meals alone. Other holiday waste includes discarded packaging (including online shopping boxes and envelopes), decorations, wrappings, cards, and disposable paper/plastic/aluminum food containers.

While all of the holiday waste is of concern, the consequences of food waste and ways to prevent it will be the topic of this blog. Food waste contributes negative consequences to the environment and to our expendable food dollar.

When food is wasted, there is more waste than just the food itself. There is waste of the seed, land, water, labor, energy, and transportation required to grow, produce, and deliver food to our tables. Further, there is waste of ingredients, time, and energy expended to prepare the food in the home. When food goes into our landfills, it decays producing greenhouse gas emissions; methane is of particular concern as it is a dangerous gas and contributes to climate change. Further, we live in a time when food costs consume a large portion of our expendable income worsened by inflation and supply chain issues. 10.5 percent of all US households are food insecure or undernourished and could use the food that goes to waste.

Whether it be an environmental, social, or humanitarian issue, every consumer needs to do their part to reduce food waste. As the holidays approach, here are some tips to reduce holiday food waste: 

  • Plan ahead. Plan out the meal. Prevent waste from happening from the get go. Digital tools like Save the Food’s Guest-Imator can help consumers calculate how much food will be needed. 
  • Buy only what is needed. If you knowingly buy more than needed, have a plan for the leftovers.
  • Store food properly if purchased or prepared ahead. Put meat, poultry, seafood, eggs, and produce in the refrigerator as soon as you get home. Potatoes, onions, sweet potatoes, squash, and pumpkin should be stored in a cool dark place. Freeze bakery items to keep them fresh. 
  • Encourage less plate waste by using smaller serving spoons. Send uneaten food left on a plate home with guests in take home containers. Label with name and refrigerate until they depart.
  • Refrigerate leftovers within two hours of cooking or removing food from a warming appliance to prevent foodborne illness. Cool foods quickly using an ice bath or downsizing portions. Avoid crowding foods in the refrigerator; leave space so air can circulate.
  • Share leftovers with guests in take-home containers or donate to an agency in your area that accepts prepared food donations.
  • Be creative with leftovers. Use leftovers to create a new dish–turkey pot pie, casseroles, soup, and stock or broth. Incorporate leftover veggies into omelets. Turn potatoes into pancakes. Cornbread into salad. Charcuterie into pizza. Squash into mac and cheese. Freeze individual meals for later use or quick meals.
  • Use refrigerated leftovers within 3 to 4 days or freeze to extend their use.
  • Freeze leftovers. Allow food to cool completely before putting in the freezer. Even pumpkin pie can be frozen. Frozen leftovers are best used within 2-6 months for best quality but will keep indefinitely in the freezer. Package carefully to prevent freezer burn or dehydration and be sure to label and date the food.
  • Save food scraps like vegetable peels and meat trimmings to make broths; scraps can be gathered and frozen until ready to use for broth. If not saved, compost scraps and leftovers that go bad whenever possible. If you are unable to compost, find someone or a group in your area that does.

This holiday season, think about ways that you can reduce food waste. It is up to each one of us to change our unsustainable consumption and wasteful habits.

Sources:
Give a Gift to the Planet by Reducing Holiday Waste, National Environmental Education Foundation
Tips to Reduce Food Waste at Thanksgiving, USDA
Thanksgiving and Food Waste, University of Minnesota
Sizing up America’s Thanksgiving Food Waste Problem, Ag Fund News
Food Waste during the Holiday Season, Each Green Corner

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Safe Food Gifts from the Heart

Marlene Geiger 1 Comment
Jar with dry mix

Coming from the heart, homemade food gifts are thoughtful holiday (or anytime) gifts and a nice way to show people just how much they mean to you.

There are many homemade food gift options—fresh baked or prepared foods, jams and jellies, and dry mixes. It is important that food safety and shelf-stability be considered first and foremost when giving a gift of food. See Safe Homemade Food Gifts for more advice.

Dry mixes are very popular and allow for creativity and individualizing gifts. When properly prepared, mixes can be a safe gift to give. Choose a food-grade container and get started with recipes and ideas using these links:

Mix It Up to Expand Your Gift-giving Dollar With Food Mixes in a Jar
Beverage Mixes in a Jar
Gifts from the Family Kitchen
Maine Holiday Gifts from the Kitchen
Christmas Magic for Pennies

If the gift is a mix, be sure to include a recipe card providing instructions on how the recipient is to use or prepare the gift. 

Have fun making food gifts and be sure to follow all food safety guidelines. 

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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How Ingredients Effect “How the Cookie Crumbles”

Marlene Geiger 6 Comments

Cookies are a favorite treat and especially so during the holidays.  Holiday cookie baking is a tradition for many families and a fun way to honor family heritage.  Whether making sugar cookies for Christmas, rugelach for Hanukkah, or benne/sesame cookies for Kwanzaa, the ingredients play a role in how “the cookie crumbles.”

Plate of cookies
Photo Source: Canva.com

Cookie baking is more chemistry than art and the ingredients used play an important role in the appearance, taste, texture, color, and flatness of the cookie. Here’s a look at the five traditional ingredients—sugar, fat, flour, leavening agents, and binding agents—used in cookie baking and the role they play.

SUGAR
Besides sweetening and tenderizing cookies, the type and amount of sugar plays a role in the flavor, texture, color, and spread of the cookie. Sugars give color to cookies as the sugar granules melt together caramelizing the bottom and edges and gradually spreading over the cookie. Sugar is hygroscopic meaning it attracts and absorbs the liquid in the dough, which slows down the development of gluten, a protein in flour that provides strength and elasticity to dough. 

Granulated white sugar contributes to the thinness, crispiness, and lighter color of a cookie. Being neutral in flavor and color, it allows the flavors or colors of other ingredients to come forward. With a neutral pH, interference with gluten development is less, allowing the dough to spread more before it sets during baking. When creamed with a solid fat, white sugar easily aerates the dough for puffier cookies.

Brown sugar contributes more tenderness, flavor, color, and rise to a cookie along with a denser and moister texture. The flavor, color, and moisture of brown sugar comes from the addition of molasses. Due to the molasses, it is slightly acidic. In the presence of baking soda or baking powder, the acid reacts with the sodium bicarbonate (alkaline) to produce carbon dioxide. Being more hygroscopic and acidic than white sugar, brown sugar is able to absorb more moisture and slow gluten development faster so the dough sets more quickly during baking.

Substituting one sugar for the other will not affect the sweetness, but will change the appearance and texture of the cookie.

FATS
Fat contributes flavor, tenderness, chewiness or crunchiness, and browning to cookies. Fat options include butter, margarine, shortening, or oil. When sugar is creamed into a solid fat, air pockets are created in the dough resulting in puffier cookies. Further, fats can inhibit or enhance gluten development. When solid fat coats gluten strands, gluten is inhibited and yields tenderness. Chewy cookies are the result of water in melted fat binding with gluten to strengthen structure.

Butter, in solid form, traps air during creaming which expands with heat producing a fluffier cookie. For best results, butter should be at room temperature for baking. Some recipes may specify the use of melted butter or browned butter; melted butter incorporates no air, leading to denser, flatter, and chewier cookies. When butter is browned, the water in butter evaporates resulting in a very dense, but flavor-rich cookie. (Butter is at least 80 percent fat and 16-18 percent water.)

Unsalted butter is the standard in baking unless otherwise specified. However, the amount of salt in salted butter is so small that it can be substituted for unsalted butter in most cookie recipes.

Margarine, made from vegetable oils, may contain more water and less fat than butter. It functions similarly to butter and produces a similar texture. However, cookies made with margarine may be thinner and spread more during baking. Depending upon the fat/water ratio, margarine may not be a direct substitute for butter; for best results, recipes specifically tested with margarine should be used.

Vegetable shortening is 100 percent hydrogenated vegetable oil, contains no water, and has a higher melting point than butter. Cookies made with shortening tend to rise higher, hold their shape during baking, and have a soft, fluffy texture. Cookies made with shortening may stay soft longer after baking because shortening returns to a semi-solid after baking.

Vegetable oil is 100 percent liquid fat. Cookies made with vegetable oils are denser and flatter as very little air can be incorporated. A neutral flavored vegetable oil should be used to retain the intended flavor of the cookies. 

FLOUR
Wheat flour contains gluten and provides structure by forming a web of gluten strands to catch air bubbles from creaming liquids and leavening agents. Sugar and fats, as mentioned earlier, help restrict gluten formation for a softer, more tender cookie. Generally, all-purpose flour is the flour of choice for cookie baking.

LEAVENTING (RISING) AGENTS
A leavening agent helps cookies rise while baking; the type used affects the texture and structure of cookies. The leavening agents most commonly used in cookies are either baking soda or baking powder.  While they both create rise during baking, they function very differently.

Baking soda (sodium bicarbonate) requires an acidic ingredient such as vinegar, sour cream/milk, brown sugar, lemon juice, or chocolate to release carbon dioxide and leaven the dough. When baking soda and the acidic ingredient combine, there is a single reaction resulting in a denser cookie. Due to the single reaction, baked goods made with baking soda as the only leavening agent should be mixed quickly and baked immediately to get the most rise.

Baking powder is a chemical agent containing sodium bicarbonate and acids giving cookies more rise and a cakier texture. Baking powder is double acting, meaning it provides leavening first when it gets wet and second when it is heated. Because most of the reaction takes place in the second stage, the dough remains stable and does not have to be baked immediately.

It is quite common for both leavening agents to be used in a recipe, but it is a misconception that the two can be used interchangeably.

BINDING AGENT
Binding agents are the liquids in the recipe that hold the cookie dough together, such as eggs and milk which also add flavor, color, structure, moisture, and nutrition. The proteins in eggs, and to a lesser extent in milk, set with heat contributing to the final shape and texture of the cookie. The emulsified fat of the egg yolks contributes to tenderness while egg white contributes to cookie rise.

TIP
While not an ingredient, chilling the dough for 24 hours is one of the easiest ways to improve flavor and outcome. As the dough rests, the large molecules of flour and sugar breakdown and the fat hardens. As a result, cookies expand more slowly, hold their shape, have a richer butterscotch-like flavor, and brown more evenly. 

Each ingredient plays a key role in the recipe. Understanding their role and the contributions each make to a cookie is important to baking the best cookies ever or adjusting the ingredients to achieve the desired cookie. King Arthur Baking has suggestions for adjusting key ingredients to change the texture of a cookie recipe. To get a visual idea of how the various ingredients can affect the taste, texture, and appearance of your cookies, visit: The Ultimate Guide to Chocolate Chip Cookies.

While ingredients are key players, they do not hold all the magical powers; the mixing process and baking temperature also affect the end result. To learn what happens during baking, watch The Chemistry of Cookies.

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Sources:
6 Ingredients that Affect Your Cookies, Home Made Simple.com
How Ingredients Behave in a Cookie Recipe, Instructables. com
The Science of Cookies, Redpath.com
Cookie Ingredients:  The Way the Cookie Crumbles, Land O’Lakes Test Kitchen, LandOLakes.com
Here’s What Room Temperature Butter Really Means, Sally’s Baking Addiction.com
Cookie Science:  The Real Differences Between Brown and White Sugars, Serious Eats. com
The Chemistry of Cookies. Ed TED.com
Cookie Chemistry. King Arthur Baking.com
The Ultimate Guide to Chocolate Chip Cookies, Handle the Heat.com
The Science of Baking Cookies. K-State Research and Extension.
Image Source: Canva.com

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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6 Comments on How Ingredients Effect “How the Cookie Crumbles”

Holiday Stains

Beth Marrs

The holidays are here – and unfortunately stains are inevitable!  Whether it is on your tablecloth, carpet or clothing there are ways to get those stains out! 

Coffee stain on carpet
Coffee stain on carpet – Photo: Canva.com

Follow these simple tips to fight stains with common household.  

  1. Check laundry for stains before washing. Many stains need pretreatment. 
  1. Take care of stains promptly. Fresh stains are much easier to remove than those over 24 hours old. 
  1. Blot up any excess liquid with a clean white cloth or paper towel. 
  1.  Avoid rubbing.  Blot gently to avoid damaging the fabric, taking the color out, spreading the stain. 
  1. Check colorfastness.  Test stain treatment in an inconspicuous spot to ensure it won’t remove the color. 
  1. Inspect wet laundry before drying to be sure a stain has been removed. If a stain is still evident, do not dryer dry. The heat of drying sets the stain making it more permanent. 
  1. Be patient!  Give any product or procedure used time to work.  Further, some stains may require multiple treatments to remove. 
  1. Appropriately treat the stain based on its type.  Different stains require different treatment to remove and prevent setting. 

Stain Types  

  1. Protein Stains.  This includes blood, milk, mud, baby formula, vomit, feces. 

Use COLD water!  Never use hot water first since it will make the stain more difficult to remove or may set the stain. Fresh stains can be removed by soaking or agitating in cold water.  After  soaking in  cold water, the item  can then be washed in warm water with detergent.  If the stain is not removed try soaking again

2. Oil Based Stains.  This includes butter, bacon fat, mayonnaise, automotive oil, collar stains. 

Pretreat the stain with a commercial stain removal product, liquid laundry detergent or liquid dish soap.  Wash in water as hot as the item will tolerate, with detergent. 

3. Tannin Stains.  This includes berries, coffee, tea, fruit juice, alcoholic beverages. 

Do not use natural soap (usually found in bar and flake form or detergents containing natural soap).  Natural soaps make tannin stains more difficult to remove.  Fresh stain can be washed with detergent in hot water, if safe for the fabric.

4. Dye Stains.  This includes Kool-Aid, mustard, dye transfer (from bleeding in the washer), grass, felt tip pens. 

These can be difficult to remove.  First pretreat the stain with detergent and then rinse thoroughly. Try soaking in a dilute solution of all-fabric powdered color safe bleach.  Try fresh bleach if the garment is white.  If using bleach on a white item the stain should come out within 15 minutes if the bleach is fresh. Bleaching for a longer time may weaken the fabric. Then wash in water as hot  as the item will tolerate with detergent. 

5. Combination Stains.  This includes gravy, ketchup, makeup, candle wax, ballpoint ink. 

Remove the oily/waxy portion first by treating with a dry cleaning solvent or stain stick and rinsing the spot in hot water in your sink.  Then rub in liquid laundry detergent on the spot before washing. 

If you don’t know what the stain is, treat with cold water first. Then follow up with a commercial stain remover and wash as directed on the fabric label.  Always follow the label directions on any commercial stain remover used.  Give the product time to work ; if directions say to leave on no longer than 10 minutes, be ready to rinse or wash it within that time frame. 

 Don’t be discouraged if you have a spill over the holidays.  Use the above tips to help you remove unwanted stains.  For additional stain removal help, use our Quick and Easy Stain Removal Guide which was used to provide these great stain removal tips. 

And as always, if you need additional help, give us a call at AnswerLine!  We are here to help! 

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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Homemade Eggnog Made Safe

Marlene Geiger 2 Comments

Mug of eggnog in moose mug
Mug of eggnog in moose mug on holiday decorated table – Photo: mrgeiger

Eggnog and holidays seem to go hand in hand.  While prepared eggnog is readily available at the supermarket, there is nothing like homemade eggnog.  Since eggs are a main ingredient of homemade eggnog, homemade eggnog has the potential to spoil holiday fun and cause Salmonella poisoning from the use of raw or undercooked eggs.  Salmonella bacteria is a potential risk even when refrigerated eggs with clean, uncracked shells are used.

How to convert a special family eggnog recipe into a safe recipe

Use a cooked egg base.  FoodSafety.gov  recommends a cooked egg base for eggnog. This is especially important if you are serving people at high risk for foodborne infections: young children and pregnant women (non-alcoholic eggnog), older adults, and those with weakened immune systems.  Eggs must be cooked to 160 °F to kill bacteria that may be present such as Salmonella.   A cooked egg base or custard is made by heating half of the the milk and/or cream to almost boiling and ever so slowly adding the beaten egg yolks (or sometimes the whole egg) and sugar (or any sugar substitute).  Continue to cook and stir the mixture gently until an internal temperature of 160 °F is reached.  At this temperature, the mixture will firmly coat a metal spoon and remain separated when a finger is drawn through it. Do not let the mixture go beyond 160 °F as above that temperature, the eggs are likely to curdle.  (If curdling occurs, put the mixture in a blend and blend until smooth.)   Place the mixture in a bowl of  ice water to stop the cooking action and prevent curdling or further curdling and then refrigerate.

Use pasteurized eggs yolks. Eggnog may be safely by using whole, liquid or pasteurized eggs or egg substitutes in place of raw eggs. Pasteurized eggs are found next to regular eggs at the store.  Commercial pasteurization of eggs is a heat process at low temperatures that destroys any Salmonella that might be present without having a noticeable effect on flavor or nutritional content. Even if you are using pasteurized eggs for your eggnog, both the FDA and the USDA recommend starting with a cooked egg base for optimal safety.  When egg substitute products are used, some experimentation might be needed to figure out the right amount to add for the best flavor.

Use alcohol to inhibit bacterial growth.  While alcohol will inhibit bacterial growth, adding alcohol (in amounts recommended by most recipes) will not be sufficient to kill bacteria.  However, if one wants to use alcohol, Cooks Illustrated suggests that 1 1/2 ounces of 80 proof liquor per egg and three weeks of aging in the refrigerator is sufficient to kill bacteria when dairy is omitted until ready to serve. Such was conclusively proven by microbiologists at Rockefeller University where salmonella bacteria was purposely added  to eggnog and analyzed over a three-week period. By the three-week mark, the alcohol had rendered the eggnog completely sterile.

Substitute egg whites.  If a recipe calls for adding beaten egg whites to the hot egg/milk custard, use pasteurized egg whites.  While pasteurized egg whites do not whip to the same volume as raw egg, they are safe.  It has not been proven that raw egg whites are free of Salmonella bacteria; NOR has it been shown that when adding them to the hot milk/egg custard, the custard remains hot enough to kill any bacteria.  Another good substitute is whipping cream whipped to soft peaks added at the time of serving.

Here’s to a safe and worry-free holiday!  Follow these suggestions for your favorite eggnog recipe to ensure everyone can enjoy delicious, creamy homemade eggnog without worry of a foodborne illness.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Storing Pumpkin and Pecan Pie – Refrigerate or Not?

Marlene Geiger 46 Comments

The USDA advises that all “egg rich pies” be refrigerated after baking and cooling unless it will be served within two hours of baking.* Pumpkin and pecan pies fall in this category along with custard and meringue pies.  So the short answer is YES—with one exception. 

Pieces of pecan and pumpkin pie
Pecan and pumpkin pie slices. Photo: Canva.com

ALL homemade and bakery pumpkin and pecan pies made with fresh ingredients should be refrigerated.  The reason is that bacteria will grow rapidly when the homemade pie is kept at temperatures between 40° F and 140° F. To prevent foodborne illness, these pies should not be left at room temperature for more than two hours.

The one exception is store-bought pies displayed and sold unrefrigerated; these commercially produced pies have shelf-stable ingredients and anti-microbial preservatives added to make them shelf-stable and typically do not need to be refrigerated until cut. Pies of this type have a sell-by date which indicates how long the pie will remain safe to eat stored at room temperature. In general, store-bought pies are safe 2-4 days after the sell-by date if they are refrigerated; it is never wrong to store these pies in the refrigerator once they are brought home. Leftover pieces of these pies should be stored in the refrigerator and used within 2-4 days of the sell-by date. 

If you are unsure of proper storage for a purchased pie, be sure to ask or check the label for storage instructions to make sure it is safe.

Storing Egg-Rich Pies – Cool, Chill, Wrap

Homemade egg-rich pies should be completely cooled after baking before covering and refrigerating to prevent condensation occurring under the wrapping.  Condensation will lead to a soggy crust and perfect conditions for bacteria to breed. A good way to prevent either is to cool the pie completely, place in the refrigerator uncovered until chilled, and then loosely wrap in plastic or place in a pie cover. (Pies that are not completely cooled in two hours may be placed unwrapped in the refrigerator to continue cooling before wrapping.) The same procedure is true for bakery pies made with fresh ingredients; they may be stored in the box or container used by the bakery.

An unrefrigerated store-bought pie, can be stored on the counter per the sell-by date or placed in the refrigerator as soon as you bring it home. You can keep it in the box or container that it was purchased in.

If the pie won’t be served within the safe period (2-4 days), you can easily freeze pumpkin and pecan pie so that it lasts longer. Pie can be frozen whole, half, or in slices.  Properly stored, the pie will maintain at best quality for about 1 to 2 months, but will remain safe beyond that time if kept constantly frozen at 0°F.

The best way to tell if a pie is bad or spoiled is to inspect it visually and by smell.  Discard if there is an off smell or appearance such as mold.

Serving Egg-Rich Pies

According to the FDA, homemade or bakery pumpkin and pecan pie can be left at room temperature for two hours, after which it is in danger of growing harmful bacteria.  This is plenty of time for serving either plated on from a buffet.  If the pie needs to be held longer than two hours, place it on ice to keep it chilled.

While refrigerating pecan and pumpkin pie is important for food safety, it has an added benefit of getting a perfect slice. Remove the pie from the refrigerator a few minutes before serving to let the filling soften a bit; then slice with a sharp serrated knife (drawing for pumpkin, sawing for pecan) for that perfect slice.

Plan your holiday baking or shoping carefully. Keeping egg-rich pies at room temperature could leave it at risk for foodborne illness or spoiling too soon.

Updated Jan 2024, mg.

__________________________________

*Does Pecan Pie Have to Be Refrigerated?  StillTasty.com. https://www.stilltasty.com/questions/index/163
*Does Pumpkin Pie Have to Be Refrigerated?  StillTasty.com.  https://www.stilltasty.com/questions/index/164

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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46 Comments on Storing Pumpkin and Pecan Pie – Refrigerate or Not?

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