Natural vs Dutch-processed Cocoa

Marlene Geiger 6 Comments
Natural and Dutch cocoa

There are two basic types of cocoa: Natural and Dutch-processed. The two have quite different properties based on their individual processing and therefore, behave differently in a recipe. What is the difference?

Cocoa begins as cocoa beans from the cacao tree native to the Amazon rainforest and also grown in Africa. The beans are harvested, fermented and dried initially. Roasting follows to develop flavor. Beans are then ground into a paste called chocolate liquor and pressed to remove most of the fat (cocoa butter) and separate the solids from the fat.

Natural cocoa, also marketed as unsweetened cocoa, is the most commonly found and used cocoa in America. After roasting, grinding, and pressing, the solids are ground into a fine powder. The process results in a powder with an acidic pH level of 5 to 6, a sharp, bitter, citric flavor, and reddish brown color.  

Dutch-processed cocoa powder follows the same process as natural cocoa with an extra step. After removal of the cocoa butter, the remaining solids are added to an alkaline solution which neutralizes the cocoa’s acidity. Once neutralized, the solids are dried and ground into a fine powder. The result is a cocoa powder with a neutral pH of about 7, a smooth, soft flavor, and a dark color. Dutch-processed cocoa is more commonly used in Europe and is also known as Dutched chocolate, European-style cocoa, or alkalized cocoa.

The difference in acidity means you cannot always substitute one type of cocoa for another in recipes due to the kind and amount of leavening agents also used in the recipe. In most cases the leavening agent will be baking soda, baking powder, or a combination. Baking soda requires an acid to generate a reaction to give baked products their rise. Natural or unsweetened cocoa powder provides the needed acid for the soda to react and create a rise making natural cocoa a functional ingredient. 

Because Dutch-processed cocoa powder has been neutralized, recipes generally use baking powder for the leavening agent. Baking powder is also neutral being made from baking soda and an acid. Baking powder creates its own reaction when combined with liquid and heat. Therefore, the Dutched cocoa powder is merely an ingredient for flavor and color.

Generally, one should use the cocoa specified in the recipe. For most recipes, “cocoa” means natural cocoa powder. When one is unsure, check the recipe. If the recipe calls for baking powder or baking powder predominantly along with some baking soda or another acid ingredient, either type of cocoa can be used. If the recipe calls for baking soda and there are no other acidic ingredients (yogurt, vinegar buttermilk, sour cream, brown sugar, etc.), natural cocoa powder should be used. If the recipe calls for only baking powder, Dutch-processed cocoa should be used.

When faced with a substitution, it is possible to substitute one cocoa for another by adjusting the baking soda or baking powder in the recipes to better match the cocoa being used. Substituting may result in a slightly different product in color, rise, and flavor.

  • Substitute natural cocoa powder for Dutched cocoa powder: substitute cocoa 1:1 and replace baking powder by half the amount of baking soda.
  • Substitute Dutched cocoa powder for natural cocoa powder: substitute cocoa 1:1, omit baking soda, and replace with an equal to twice the amount of baking powder.

Either cocoa may be used in recipes where no baking soda or baking powder is used such as in hot cocoa, fudge sauce, or frosting. In such recipes, the cocoa is there for flavor and color; it does not have an ingredient functionality.

Combination cocoa products are available. These products will work in most recipes. For example, Hershey’s Special Dark Cocoa is a “blend of natural and Dutched cocoas” per the label. Cocoa products are unsweetened, gluten-free, and have a long shelf life.


Sources:
What Are the Differences Between Dutch Process & Natural Cocoa Powder?  The Chocolate Professor.
Natural Cocoa vs. Dutch Process Cocoa Powder Explained.  Handle the Heat YouTube.
Natural cocoa vs. Dutch Process Cocoa Powder.  Handle the Heat.
What’s the Difference Between Cocoa and Dutch-Processed Cocoa?  Taste of Home.
Dutch-process vs. natural cocoa.  King Arthur Baking.

Update 1/2025. 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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Reduce Kitchen Waste – Make Broth

Marlene Geiger
Bowl of kitchen scraps--peels, shells, vegetable ends

If you eat, cook or handle food, you likely produce kitchen waste: peels, rinds, husks, meat scraps, bones, shells, skins, roots, leafy tops, stems, and even leftover food.  The waste list is endless. The truth is, all of that stuff left on the cutting board isn’t necessarily waste. A lot of it can be repurposed or given a second life as broth or stock*. 

Making broth with kitchen waste is not a new concept. People have been doing it for generations. What is new is the renewed interest in reducing the amount of kitchen waste going into landfills or sewer systems. Rotting food in landfills produces methane, a potent greenhouse gas which contributes to environmental issues. (Composted kitchen waste does not release methane gas and creates a beneficial product to enrich soil.)

There are countless suggestions and guidelines available in recipe books and from recipe websites on how to go about making broth from kitchen waste and what to include or what not to include. One thing is for sure, regardless of whatever recipe or guide one uses, the broth will be a slightly different product each time due to the waste that is used and the quantity of the various components. Kitchen Scraps Vegetable Broth by Oregon State University is a good place to start if you are new to making broth from kitchen waste. Regardless of how it is made, the result is a flavorful, nutritious broth suitable for soup making, sauces, adding flavor to vegetables or rice, or sipping.

In addition to making broth from vegetable waste, one can also use poultry carcasses or bones from red meat or fish to make delicious, nutritious broth or stock. Bones require a longer cooking time than vegetables to break down the bone structure to release nutrients, proteins, and collagen. Use these resources as guides for making poultry broth, red meat broth, and fish broth.

SIX Reasons Making Broth from Kitchen Waste is a WIN! WIN!

  1.  Economical – minimal cost, all of the ingredients are at hand; all parts of food is used; no additional cost for a pre-packaged container.
  2. Reduce kitchen waste – less going to landfills, sewer systems, or compost (after cooking and straining, the remaining vegetable scraps are less bulky and decompose faster; carcasses and fish bones are more compact); no packaging to dispose of.
  3. Nutritious – vitamins and minerals in the scraps leach into the simmering water surrounding them—broth! Great support for all bodily systems.
  4. Control of ingredients and flavor – tweak to your liking, omit offending ingredients, control sodium, no preservatives.
  5. No special equipment needed – prepare broth on a stove top, in a crock pot or pressure cooker.
  6. Easy – save, cook, strain, cool, store. 

Store Broth Safely

Once a broth has been made, it must be cooled quickly and stored in an airtight container. Broth will keep in the refrigerator for three days or maintain best quality for four months in the freezer. When freezing, use freezer containers/bags or wide mouth jars allowing head space for freezing expansion. Broth can also be frozen in ice cube trays or silicon muffin cups for individual servings with the frozen portions transferred to a freezer bag. 

Canning is an option for preserving broths/stocks as well. However, because broths are made from low-acid foods, they must be made from a carefully followed tested recipe and processed with a pressure canner. The National Center for Home Food Preservation provides directions for poultry and meat stock, but does not have specific canning recommendations and times for vegetable or fish broth. Newell Brands provides recipes and directions in the Ball® Blue Book, 38th Edition, Guide to Preserving for chicken, beef, and vegetable stocks.

Making homemade broth from kitchen scraps is a simple, satisfying way to reduce waste and make the most of what you grow or buy. In addition, there is the satisfaction of knowing it was made with ingredients you enjoy and/or saved from becoming waste.   

*NOTE: For the purposes of this blog, broth is used to mean either broth or stock. The difference is subtle and the two are quite often used interchangeably. Both involve cooking ingredients slowly over a long period of time to extract maximum flavor and nutrients. Traditionally, broth is a clear, thin liquid with great flavor resulting from the use of herbs and spices, vegetables, aromatics and/or meat. Stock is traditionally made from animal bones resulting in a more gelatinous, less clear liquid; it may also be made with the addition of herbs and spices, vegetables, and aromatics.

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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Inspect Before You Toss

Marlene Geiger
Women examining a leftover found in her refrigerator.

When in doubt, toss it out is a phrase that is often used with regard to food safety. While food that has unusual color/odor/texture, is slimy, has something growing on it, or has been improperly cooked or stored should be tossed, consumers unknowingly toss food that could still provide nourishment without risk. Food waste is a huge problem in the US with 30-40% of our food supply ending up in landfills where it produces methane gas, an environmental concern. In addition, food waste contributes to financial loss from farm to dinner table.

Food waste is due to many factors. One of the leading causes is ambiguous packaging dates which consumers have come to believe are dates regarding food safety rather than food quality as determined by the manufacturer. Chances are much of the food tossed based on a package date is still good. Before tossing, consider the following:

Where did the food come from? Food purchased from suppliers who exhibit best practices for food handling, good hygiene, and quality standards will remain at best quality for a longer time.

Has the food been stored properly? Frozen food stored in airtight packaging can last indefinitely in the freezer. Frozen foods may become dry or less tasty when frozen beyond the recommended freezing time but they are still safe to eat. 

Refrigerated foods should be kept at 40⁰F or below for best quality, freshness, and safety. Carefully inspect refrigerated foods kept beyond the recommended time using your senses.

Most pantry foods are shelf-stable and are safe indefinitely. Canned goods will last for years as long as the can itself is in good condition. Packaged dry foods such as cereal, pasta, mixes, and cookies will be safe but may eventually become stale or develop an off flavor. Pantry items stored in airtight packaging will retain freshness longer. Your senses will let you know if the food has lost quality. Remember, package dates on foods refer to quality, not safety, with the exception of infant formula.

What do my senses tell me? How does it look? How does it smell? How does it feel? Food past its prime often develops mold, bacteria, or yeast causing it to give warning signs to our senses. Spoiled food will usually look different in texture and color, smell unpleasant, and taste bad. Bacteria usually doesn’t change the taste, smell, or look of food, so you can’t tell if it’s dangerous to eat. The USDA recommends consuming refrigerated leftovers within 3 to 4 days. After that, the risk of food poisoning goes up. The 3 to 4 days recommendation applies to foods that have been refrigerated within 2 hours (or half that time in higher heat) of preparation. It is always a good idea to date foods placed in the refrigerator or freezer. If you don’t think you’ll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time. Inspect cans for dents, rust, and bulging. Look for signs of insects or pests in pantry foods. 

Have the rules for food temperature been followed?  Keep cold foods cold (less than 40⁰F), and hot foods hot (above 140⁰F).  Perishable foods at room temperature should be refrigerated within 2 hours of preparation (or half that time in higher heat), Reheat leftovers to 165⁰F as measured with a food thermometer.  Cook foods to safe internal temperatures as measured with a food thermometer.  When these rules are violated, the food should be tossed.

Were best practices used? Keeping food preparation surfaces clean and avoiding cross contamination of food items will prevent unnecessary spoilage and ensure food safety. Foodborne illness results from contamination, not from natural decay.

Food packaging dates are a guide to food quality, not food safety. Before tossing, give food items a second look to determine both quality and safety. When something is suspicious (can or jar is leaking, bulging, badly dented; the food has a bad odor/color; insects present; rotting; mold; food improperly handled or stored) throw it out. Consider composting tossed food when it is an option rather than sending it to a landfill.

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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Food Packaging Dates – What Do They Mean?

Marlene Geiger 7 Comments
Woman reading the date of a refrigerated item. Image Source FDA, https://www.fda.gov/food/consumers/social-media-toolkit-food-loss-and-waste

We’ve all done it—the date on a food package exceeds today’s date so we toss it!  As a result, consumers are the biggest contributor to food waste; households toss an estimated 43% of our food supply annually for various reasons. A huge contributor to the waste is consumer misunderstanding of the dates found on food packaging. With the exception of infant formula, the dates found on food products ARE NOT expiration dates. Rather, they are BEST QUALITY dates. 

Dates on packages can be a guide for consumers. The dates indicate the period in which a food manufacturer has determined a food product will maintain its best quality. However, the labels are not standardized, science-based, or regulated by a governmental agency. There are NO laws or federal regulations (infant formula, excepted) requiring product dating. Therefore, food manufacturers have total freedom to determine criteria for product quality and to create a date for their product. Ambiguous date labeling has significantly decreased food being fully utilized.

Manufacturers usually print two kinds of dates—open and closed—on food packaging. Opening dating is a calendar date usually followed by phrases such as “sell by,” “best by,” and “use by.” Closed dating is a code system, a series of letters and/or numbers, used by manufactures to track and identify the time, date, and location of production; closed dates use no specific date visible to consumers. While maintaining quality from production to consumer use is the intent of package dating, consumers have come to interpret the dates as “expired” and therefore, believe it to be unsafe and/or cause for a foodborne illness. 

In an attempt to standardize labeling, the Food Date Labeling Act was introduced in both houses of Congress in May 2016. No action has been taken so far as the bill remains in committee in both houses.  Until package dating is standardized, food waste can only be reduced by consumers’ understanding of what the dates mean for various products and how to inspect food before throwing it away. 

How to Read Food Product Packaging Dates

Sell by: Many refrigerated items use “Sell by” dates. Retailers use the date to control their stock. Unless the product has spoiled, the product is still safe for consumers to consume after that date. Many refrigerated products are good for much longer than the sell-by date assuming they are properly stored/refrigerated. For instance, milk can be good for a week after the date; eggs remain fresh for 3 to 5 weeks after the date.

Best By, Best if Used By, Freshest By: This date indicates how long the manufacturer has determined the product will remain at optimal flavor and quality. Dry products, mixes, and canned foods use this designation. Most foods can be consumed safely after this date; however, the quality of the product may diminish over time. For example, products containing oils may gradually become rancid and those containing leavening agents may not rise as much after the date. In many cases, dates are conservative; if you eat food past that date, you may not notice any difference in quality, especially if the date has recently passed. Again, proper storage helps maintain quality.

As a means to reduce food loss and waste by consumers, the USDA Food Safety and Inspection Services (FSIS) recommended the phrase, “Best if Used By,” on food products in 2016. Research shows that this phrase helps consumers better understand the date as an indicator of quality, rather than safety.

Expires By or Expiration: This is the last day that a product should be consumed. Infant formula is the only food product that is regulated and bares a true expiration date. Expiration dates may also be found on medications, vitamins, leavening agents, and other products with a limited lifetime as specified by the manufacturer due to less or no functionality after the date.

Consumer Resources

Resources are available to help consumers with packaging dates. Here are a few to get familiar with:

Food Keeper App. The app is available for Android and Apple devices or at FoodSafety.gov for computer users. The Food Keeper helps consumers with food and beverage storage and maximizing the freshness and quality of items. 

Still Tasty. The website, StillTasty.com, has comprehensive information about how long thousands of foods and beverages can be kept and used after packaging dates have passed.

Help Lines. There are numerous help lines available from universities, government agencies, health departments (check local listings), and private companies (check for product information on product or search product consumer support) to help consumers with food safety questions. Here’s three to know:

  • USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); 9am-3pm CT, Monday-Friday, in English or Spanish.
  • FDA Food Safety Hotline at 1-888-SAFEFOOD (888-723-3366); 9am-3pm CT, Monday-Friday, except federal holidays. There are also more than 200 hours of recorded messages available 24/7.
  • AnswerLine at Iowa State University Extension and Outreach has specialists ready to answer calls and emails from Iowa and Minnesota residents, 9am-12pm and 1pm-4pm, Monday-Friday at 1-800-262-3804 (IA) and 1-800-357-1678 (MN). Other land-grant universities may have similar help lines for consumers.

Lack of standardized package dating and consumer misunderstanding of packaging phrases and dates has led to increased food waste as well as calorie loss, financial loss, and a negative impact on the environment. Knowing what the phrases and dates mean can help consumers conserve loss. Next up, inspecting before tossing!

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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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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Resources for Teaching Children the Science of Food Preservation

Marlene Geiger 1 Comment

Summertime is often a good time to introduce children to hands-on experiences that use skills learned in school. However, new skills can be learned anytime and food preservation is one such activity that uses reading, math, and science principles. It is also a great way to teach new or life skills, pass on family activities/heritage, and enjoy produce all year long. If it is to be a summertime activity, now is a good time to prepare for the adventure.

Children learning preservation skills from grandmother and grandfather

Activities should be geared to the child’s age and/or ability. Young children may enjoy slicing bananas and dehydrating them. Older children may enjoy making strawberry jam for the freezer or canning for shelf storage. Every food preservation adventure should begin with clean hands, equipment, workspace, and fresh, quality fruits or vegetables. If the project includes canning, a tested recipe from a reliable source should be chosen. Easy, tested recipes can be found with the National Center for Home Food Preservation, USDA Complete Guide to Home Canning, Mrs. Wages mixes, or Sure-Jell/Ball® pectin.

The National Center for Home Food Preservation at the University of Georgia has updated their curriculum Put it Up! Food Preservation for Youth. These educational lessons are written for youth, from 4th to 12th grade, but could be used for anyone to understand the science of safe food preservation.

This curriculum can be used for schools, summer camp instructors, parents, 4-H agents, other Extension educators, farm to school programmers, and classroom teachers…anyone who is comfortable with food preparation and food preservation, or is willing to learn! A request for access is needed to obtain the curriculum.

The series is composed of six different food preservation methods: boiling water canning, making jam, pickling, freezing, drying, and pressure canning. Each method is divided into a beginning hands-on activity and an advanced hands-on activity. Activities may stand alone or be sequenced for cumulative learning. In addition to step-by-step procedures, reflection questions, and ideas for experimentation, each method also includes additional activities: a science-based fill-in-the blank challenge, a history-based word search, a glossary, a resource list, a knowledge test, and more. Each preservation activity is also accompanied by a legal-sized “poster” with simplified step-by-step instructions to be printed and posted as a checklist to help keep everyone on track and working together.

Other resources to use with children learning food preservation include:

If you love home food preservation, share your enthusiasm with a child. It is a lifelong skill and a great bonding experience!

Updated 9/2024, 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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