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Q.
Is it safe to
freeze leftover meatloaf?
A.
It is possible to freeze leftover
meatloaf. However, don't wait until all the after-dinner
dishes are done before you wrap it up and place it in
the freezer -- make plans to freeze the leftovers as
soon as possible. Place the meatloaf, uncovered, in the
refrigerator until it is completely cool. Then, wrap
tightly, and use airtight containers or bags made
especially for freezing to ensure the quality of your
foods. Foods frozen in inferior packaging run the risk
of leaking or absorbing smells from other foods in the
freezer. Once frozen, meatloaf can be stored up to 3
months. Thaw in the refrigerator, oven or microwave,
never at room temperature.
Q.
I see a lot of
recipes for grilling. We don't have a grill, so can I
use the broiler instead?
A.
Yes, you can use the broiler for
recipes that call for grilling. Grilling and broiling
are basically the same cooking method - cooking within
several inches of a heat source. However, keep in mind
your broiler is probably not capable of attaining the
heat of a hot grill. The food will need to be placed
closer to the heat source when broiling, usually within
1 to 3 inches.
Q.
What is a marinade?
A.
Marinades are sauces in which
meats and fish may be soaked to give them added flavor
and tenderness. Marinating should always be done in the
refrigerator.
Q.
How do I make
homemade stock?
A.
Your choices for flavor are limited only by the contents
of your vegetable crisper, your leftovers and your
imagination. Stock provides a background to soup, so the
ingredients you choose should be supportive, not
overwhelming. Our Cooking Basics section
Stocks Skills provides step-by-step instructions for
producing good, basic chicken, beef and vegetable
stocks.
Q.
I often find myself
adjusting recipes in order to make enough for my family,
but it doesn't quite work for some recipes. Do you have
any advice for me?
A.
Changing recipes in order to make more or less
servings is called "recipe scaling." Whenever you alter
the amounts of ingredients for a given recipe, you may
also need to adjust the cooking temperature, cooking
time, pan size and seasonings. But for food chemistry
reasons, recipe scaling simply does not work well for
some dishes: delicate foods such as soufflés, baked
items requiring yeast such as breads, and recipes for a
single large item that is meant to be later divided into
smaller portions such as cakes, pies, breads and whole
turkey.
Our
Recipe Scaling Page will give you a reliable
framework for successful recipe scaling: It offers detailed
guidelines for recipe scaling. |
