Food Preservation: What To Do If The Power Goes Out

A conversation this morning with my brother, who lives on Cape Cod and is battening down the hatches in preparation for the big blizzard, made me think that this would be an opportune time to provide some quick information on what to do with your refrigerated and frozen food should the power go out. 


The really short answer:  DO NOTHING.  Or, more precisely, do not keep opening your fridge or freezer.  The longer your fridge or freezer door stays closed, the better the chance that the items inside will remain cold.


The details:


Frozen Food

Food that is in a freezer that remains unopened, is full, is in a cool place, and is well insulated, will stay cold for 2-4 days.  Since not all freezers are in cool places and are well insulated, you can expect a full, closed freezer to remain cold for up to 2 days.

If the power goes out for an extended time and your food thaws, you can safely refreeze the food if it contains ice crystals and is still cold (about 40F).  The quality will be lower, but it will be safe to eat.

If the food has been above 40F for 6 hours or more, keep only fruits and fruit juices, breads, cakes, cookies, flour, nuts and hard cheese (but absolutely discard these items if they show any signs of spoilage). 

Refrigerated Food

If food has been above 40F for more than 2 hours, discard milk and milk products (except for butter and hard cheese); cooked eggs and egg products such as custards and puddings; cooked vegetables, meats, pastas, and salads containing these items; and all other perishable items.

Before Using Foods That Have Thawed

Check your food for off colors or odors.  Bacteria can multiply quickly, and most bacteria are odorless and colorless.  The mantra we repeat in Master Food Preservers is WHEN IN DOUBT, THROW IT OUT.  Foodborne illness (aka food poisoning) is serious business.  Beyond flu-like symptoms or the "24-hour bug," foodborne pathogens can cause chronic illnesses and even death.  If you are even the least bit suspicious, don't eat it.  My personal mantra:  BE FOOD SAFE, NOT SORRY. 

Be safe everyone, and good luck weathering the storm.

The Stoic Flowchart

THIS.

Credits: From BoingBoing via the blog Root Simple

I Have Leftovers And Am Not Afraid To Use Them (A Recipe Post)

'Tis the season:  The few weeks leading up to the holidays, consisting of hurrying here and there, parties, potlucks, late days in the office trying to get things done before vacation, etc etc etc.  The period when you don't have the time or the inclination to cook, but it's cold and you want something hot in your belly, or you committed to bringing a side dish to that potluck you really don't want to attend.

So here's a recipe for you:  ARMENIAN PILAF.  The recipe is super easy, quick, and most importantly it's delicious.  I cut the recipe out of a magazine eons ago; I can't remember which one now, but I do recall the introduction stating it was from a chef who served it at holiday parties as a side dish.  The recipe says it will serve 12, and it will indeed.  This makes a lot of rice pilaf.  Like, a lot.  I halve the recipe, serve it as a main course, and still have a lot of pilaf left over.  A lot.

But the leftovers are one of the things I love about this pilaf.  Do not fear the leftovers! This pilaf makes awesome fried rice (just saute some veggies, toss in the rice and heat through, and maybe add some chopped fried egg).  To make a light and easy soup, saute some chopped onion in olive oil.  When it starts getting translucent add some chopped or sliced zucchini (or other vegetable(s) of your choice).  When the zucchini is almost tender, add a ladleful of the pilaf and heat through.  Top with grated parmesan if you like, or to make the soup more substantial throw in some shredded rotisserie chicken.

Here's the recipe.  Enjoy!

ARMENIAN PILAF
serves 12

1/3 cup broken pieces egg vermicelli*
1.5 oz (3 tbsp) unsalted butter
3 cups basmati or other long-grain white rice
4.5 cups low-sodium chicken stock**
2.25 tsp coarse sale

Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes***.  Add butter and let melt.  Add rice, and stir in stock and salt.  Bring to a boil, reduce heat, and let simmer, covered, until liquid has been absorbed and rice is tender, about 16 minutes.  Let stand, covered, for 10 minutes.  Fluff with a fork.

My comments:
*If you don't have vermicelli, broken pieces of spaghetti work just fine.
**I use vegetable stock, and for this recipe I particularly like Pacific brand.  It's a very hearty stock -- a deep orange color -- and it gives a lot of flavor to the pilaf.  But any clear chicken or vegetable stock will work.
***Keep an eye on the pasta as it browns.  It can go from golden to burnt very quickly.

Fungus Among Us

Continuing with the theme from my last post of "it's amazing what you see when you take the time to look," here are some shots of mushrooms and fungus I discovered while out looking at lichen.  What strange little life forms they are.  Examined up close, the textures are fascinating.

Likin' the Lichen

The rains have finally stopped -- for a few days away -- and have left behind a landscape transformed.  What was once brown and dry and parched-looking is now rich and green and lush with the smell of loamy earth. 

Our home is surrounded by oaks of all kinds (Live and White and Blue, to mention a few) and they seem to have erupted with masses of moss and lichens of different colors and textures and sizes.  Even the rock outcroppings are covered.  Actually, anything with a even a tiny nook or cranny -- the brick retaining wall, the garden fence posts, the cement walkway -- is sporting a coat of green. 

To tell the truth, I can't tell the difference between a moss and a lichen.  Whatever they are, these little life forms are amazing.  Up close, they look like miniature seascapes. It's amazing what you see when you take the time to look.

Cullumah Cowls

Take a pretty ribbed pattern...

a luscious yarn in 2 different weights...

and just one size of needles...

and you get plenty of versatility.

The lovely infinity cowl, worked in fingering weight yarn and blocked to show off the pattern, can be worn long or doubled around the neck for extra warmth.  Worked in a sport weight and left unblocked, the neck cowl hugs you with softness and warmth.  Mix and match the yarns and versions.  One pattern, multiple options!

The yarn is a brand-new release from Elemental Affects.  It's 100% U.S.-grown Cormo, hand-dyed by Jeane of Elemental Affects, and it's soft and scrumptious and sproingy and just wonderful.  There will be a worsted weight later in the year, and you can bet that I'll be getting my hands on some of that.

My niece Johanna was a good sport and modeled for me, braving high temps to put on woolens.  She's a dear.  I should probably knit her something.

The pattern is over here on Ravelry.

Put a Pen in It

A new design!  And it's free over on Ravelry!

Smitten by a gorgeous green cover, I recently strayed from my beloved Moleskine notebooks and purchased a new journal that didn't come with a built-in band closure.  So I decided to design and knit one of my own.  And while I was jotting down ideas with a beautiful fountain pen that was given to me a while back (filled with olive-green ink, no less!), well....

Introducing the Journal Band with Pen Pocket.

It's a quick knit, and only uses 70 yards or so of fingering weight yarn.

As well as being a great stash-busting project, it makes a great gift for a pen-loving pal.  

Especially if you put a pen in it.

And the pattern is free!  

Enjoy!