Читать книгу Simply Laura Lea - Laura Lea - Страница 39

Oven Rack: I always use the middle rack. If I’m

baking two things at once, I use the middle and

bottom third rack and switch positions of the pans

halfway through the cooking time.

Use Binder Clips for Parchment: When lining

a loaf pan or other baking dish with parchment,

this is a game changer—use small binder

clips to hold parchment paper down around the

edges of a loaf pan or baking sheet; you can keep

them on during baking if they are metal. Other

ways to manage your parchment include 1) greasing

the dish before adding the parchment; 2) crumbling

the parchment into a tight ball, then unfolding

to make it more malleable; and 3) taping it down

with regular adhesive tape—this will be fine in

the oven.

Make Ahead: All casseroles can be assembled the

night before and baked the next day, but they will

need another 5 to 10 minutes baking time because

of the chill.

Leftovers: All estimated lengths of time for keeping

leftovers with meat assume the meat was fresh, not

ready to expire, when the item was prepared.

Room Temperature Ingredients: Some recipes

will specify room-temperature ingredients, and

this is not to make your life more difficult! At room

HOW LONG CAN YOU FREEZE FOODS?

This chart assumes that the food you’re freezing is fresh going into the freezer.

COOKED

Bread, unfrosted cake or cupcakes & waffles: 1 month

Burgers, meat patties, and meatballs: 1 to 2 months

Casseroles and pasta- based dishes: 2 months

Chicken breasts, thighs, & wings: 4 months

Grains: 3 months

Pancakes, quick breads, cookies, granola bars, & muffins: 3 months

Soups, stews, marinara sauce, stock, & broth: 2 to 3 months

Steak: 2 to 3 months

Taco and Bolognese meat: 1 to 2 months

Vegetables: 8 to 12 months

RAW

Chicken pieces: 9 months

Whole chicken: 1 year

Citrus fruit: 3 months

Other fruits & popsicles: 6 months

Raw lean fish: 6 months

Raw fatty fish: 2 to 3 months

Ground beef, turkey, & chicken: 3 to 4 months

Nuts: 3 months

Shrimp & scallops: 3 to 4 months

Steak: 4 to 6 months

Vegetables: 8 to 12 months

DON’T FREEZE

Dairy products: yogurt, cheese, sour cream, & milk

Hard-boiled eggs

Canned fish

Fresh herbs (unless suspended in oil)

Onions, peppers, artichokes, radishes, sprouts, & salad greens

Uncooked rice

Water-rich foods: lemon, lime, tomato, & cucumber