Some people avoid beans because of the gas they can create.
Yet beans are not just tasty; they’re an important and inexpensive source of protein that has been cultivated by man for more than 7,000 years.
Oxygen magazine’s new book, Pick It Kick It, offers this tip:
Soak beans for several hours or overnight in cold water.
Change the water before cooking.
See our Bean Glossary to discover many beautiful beans. There are more than 4,000 cultivars of beans in the United States (and many more worldwide). We don’t feature nearly that many, but you’re certain to make new discoveries.
If you can’t find pasteurized eggs, you can pasteurize them yourself—and still eat the cookie dough. Photo by Karen Andrews| SXC.
aw eggs are ingredients in sauces such as mayonnaise, Hollandaise sauce and Caesar salad dressing; in beverages such as egg nog and Orange Julius; in desserts such as custard-style ice cream, mousse, cold soufflés and chiffons; in steak tartare and pasta alla carbonara; and numerous other dishes.
Should you give up these foods because of the recent salmonella outbreak?
Nope! As noted in the post below, you can buy pasteurized eggs. You can also pasteurize eggs at home.
Salmonella bacteria die in a medium-to-large egg in about 3-1/2 minutes when heated to 140°F; 5 minutes for extra-large and jumbo eggs.
Home pasteurization doesn’t provide the 100% guarantee that commercially pasteurized eggs do, but it will significantly reduce the risk.
2. PLACE fresh, room-temperature eggs in the pot; be sure the water completely covers the eggs. Lower the heat and maintain the 145°F temperature. Do not let the temperature reach 160°F or you’ll start to cook the eggs.
3. REMOVE the eggs after 3-1/2 minutes, or 5 minutes for extra-large and jumbo sizes. Allow to cool to the touch; then use or refrigerate.
With the recent salmonella outbreak, many people are avoiding eggs. Those who were fearless and enjoyed eating soft boiled eggs, raw cookie dough, brownie batter, Caesar salad and steak tartare are making different choices.
Salmonella enteritidis is a dangerous bacterium that causes a number of digestive system illnesses. It can be contracted through the ingestion of raw or undercooked eggs, including by inadvertent cross-contamination in the kitchen.
But there are safe raw eggs you can rely on. They’re called pasteurized eggs. Davidson’s, a company in Lansing, Illinois, specializes in pasteurized eggs-in-the-shell, branded as Safest Choice™. Each pasteurized egg is stamped with a red “P.”
Just as milk is pasteurized to kill harmful bacteria, the eggs go through a quick heating process that does not cook the egg, but leaves it looking and tasting like any raw egg, with the nutritional value intact. All bacteria and viruses are eliminated. You can prepare the eggs any way you like without fear of egg-related cross contamination in your kitchen.
Enjoy eggs, raw or cooked, without fear. Photo courtesy SafeEggs.com.
Another plus of pasteurized eggs is the shelf life. With the bacteria removed, the eggs remain good for six to eight weeks after the sell-by date.
Pasteurized eggs are more expensive, which is why they aren’t yet available in most grocery stores: Retailers feel that especially in these tough economic times, people won’t pay more for them (they’re about $5.00 a dozen). But the unfortunate salmonella outbreak has engendered more interest on the part of stores.
Learn more about pasteurized eggs at SafeEggs.com.
See the different types of eggs in our Egg Glossary.
Learn more about eggs in our Egg Section. Popular articles include Egg Nutrition & Tips, Egg Glossary (the different types of eggs), The History Of Egg Salad and How To Make the Perfect Hard-Boiled Egg.
Spices begin to lose their flavor immediately after grinding. Cooks with sensitive palates have been known to replace jars of spices six months after opening, even though the “rule of thumb” says they’ll be useful for two years.
Whole spices, on the other hand, retain their flavor much longer. They can be ground quickly in a spice grinder (get a coffee grinder used just for spices so coffee flavors don’t transfer) or with a simple mortar and pestle.
Think of the difference between pre-ground black pepper and fresh-ground pepper to understand the difference using whole spices can make.
For maximum flavor: Before grinding, toast whole spices in a dry skillet over low heat. Stir frequently until they begin to release their aromas. The extra flavor they’ll give you is worth the five minutes of time.
You’ll use more nutmeg when you discover
the exciting flavor of fresh-ground
nutmeg. Photo courtesy Peugeot.
If you use nutmeg frequently, a nutmeg grinder is a wonderful convenience. It can be brought to the table like a peppermill, so diners can add a grind of fresh nutmeg to their foods. (We love it with yogurt, pancakes, meats and vegetables as well as desserts.)