Labor Day Weekend

For those who are planning a weekend feast some ideas that may help.

First - remember to make sure food is held and served at the proper temperature. Cold food should be held at less than 40 degrees and hot food held at higher than 140. Foods that have a lot of sugar and/or fat in them such as baked beans or some fruit salads can harbor bacteria once they cross the temperature threshold. Keep an eye on these.

Meats - Bratwurst and Hotdogs have a lot of fat and can go bad if they are left out even after they are cooked. Keep them cold before you cook them and keep them hot or serve them right away. Hamburger, Turkey Burgers etc. - if you are taking these to a cook out, then either use the frozen patties or keep the meat as close to 32 degrees as possible.

Mayo - keep it cold along with the mustard and ketchup.

Stay safe and enjoy the last three day weekend of summer.

Food Costs

As we all know the cost of food has risen lately.  Besides looking for bargains, you may want to start thinking ahead for fall.  I know it is over 100 here in Las Vegas and somehow the thought of cooking stews, roast etc is not on the top of our list.  But as the seasons change so do the prices on some items. Here are some hints that may help.

1. If you have meat that is freezer burned don't throw it out.   You can use that in stews or to make stocks and soups.

2. Save your old bones.  If you have trimmed a chicken or you do not use all the parts, put them in a freezer bag and make it for stock.  The same is true of vegetables - put your onion skins and ends of celery etc in a bag and freeze them. They still have flavor and although they may not be pretty, they will add a great flavor to soups, gravies and stock.

3. Bread - if you don't eat the heal or you have some bread that is drying out, make bread crumbs. Old fashioned but very frugal.  And you know what it is them!

4. Left over gravy or sauces.  Freeze these in an ice cube tray and them put the cubes in a freezer bag. Sometime you need a little something extra and theses come in handy.

So you got any tricks???  Share them in the comment section.  Fall is not that far off and the holiday season is around the corner.  I hope this helps you save money and cook more!!

GREAT CLASS THANKS SARA!!

My thanks to Sara from Encore who really brought it for a great class today on gluten free baking!! Sara is a the Pastry Chef at Boteroat Encore Las Vegas.  Her knowledge and experience was wonderful.  For those who missed the class, you can find the recipes on line and Williams Sonoma carries the mixes.

The best tip was seeing how Sara gave texture in the baked goods by mixing the batter longer than what the directions show.  For more information use the comment section and send in a question.