How To Store Leftovers
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All cooked foods should be reheated to 165° F (74° C), refrigerated, or frozen within 2 hours after cooking (In hot weather, that time limit is only 1 hour). You should place foods to be refrigerated or frozen in small, shallow containers, 3 inches tall or less, and cover them completely. As a general rule, never keep leftovers for more than 4 days. Leftovers that are merely "warmed" and not heated throughout are much more likely to cause food poisoning. Cover any leftover sauces, soups, gravies, and other "wet" foods, and heat them to a rolling boil before they are served. Heat all other foods to 165° F (74° C) throughout. Be sure to stir foods while you reheat them, to ensure that all the food reaches the appropriate temperature.
 
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Foods You Should Always Refrigerate
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Meat - Meat will go bad if you don't refrigerate it
Milk - fairly obvious
Eggs - in general, it's highly recommended to keep all your eggs in the fridge
Cheese - Most cheeses recommend you take them out of the fridge for a half hour or so before serving, for optimal texture
Butter (Jam)- —with butter if you'd rather be safe than sorry, throw it in the fridge, but I and many others find that storing it at room temperature—as long as its properly covered

Look at supermarkets and think where ever they store the foods is probably the best place.
 
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Foods You Should Not Refrigerate
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Potatoes - The cold temperatures in your fridge will actually turn potatoes' starch into sugars, giving it a sweet flavor when you cook them (and not in a nice way)
Tomatoes - They get really mushy and gross
Honey - this will thicken it up something fierce
Onions - they will last longer in the fridge but will soften a bit and they won't be quite as crisp

Look at supermarkets and think where ever they store the foods is probably the best place.
 
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Foods Doesn't Matter If Refrigerated
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Bread - I'd much prefer my bread a tad rougher than have to throw half of it out.
Bananas/Apples - If you put them in the fridge, the bananas turn black, but the insides will still be fine.
Baked Goods - they'll go stale faster. Unless they contain some sort of filling that requires refrigeration (like custard), you don't have to put them in the fridge

Look at supermarkets and think where ever they store the foods is probably the best place.
 
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Orange Juice & Smoothies Sugar
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A single serving of so-called healthy fruit juice has been found to contain the same amount of sugar as three-and-a-half doughnuts or 13 hobnob biscuits.
Exclusive research for Mailonline has revealed that a single 250ml serving of white grape juice contained the same amount of sugar as four Krispy Kreme glazed doughnuts. Until recently, we thought the 'bad' drinks were those such as Coke and Pepsi, while orange juice was an easy way to get one of our 'five a day'.
But the goalposts have shifted. More and more experts are warning that sugary drinks in any form are largely to blame for our ballooning waistlines.
Shouting this message from the rooftops is one leading U.S. expert, Dr Robert Lustig. In his new book 'Fat Chance: The Bitter Truth About Sugar', he argues that it doesn't matter whether the sugars you drink come from fruit juice, smoothies or fizzy drinks. He says that liquid fructose sugar is dangerous for our health, irrespective of the source. These sugars are overloading our livers and leading to health issues such as heart problems, diabetes and obesity, which not only affects our quality of life, but also costs the NHS over £6 billion a year. But why is orange juice, for example, so bad? The key issue is a lack of fibre. When we eat fruit, fibre forms a protective layer that acts as a barrier to the intestine. This slows absorption of sugar, so the liver has a chance to catch up. In fizzy drinks, fruit juices and smoothies, the barrier has gone, which leads to the liver being overloaded.

Bottom line eat an apple or orange instead of drinking fruit juice, if you're thirsty drink water.
 
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Best Bread
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To get the biggest health bang for your buck, choose a whole-grain bread over one made from refined grains with added fiber. Here’s why: Fiber is just one healthy whole-grain component. Whole grains (e.g., wheat, oats, rye) are rich in vitamins and minerals and contain at least as many antioxidants as some fruits and vegetables. These synergistic nutrients come from all three parts of the grain: the bran (its fiber-rich outer coating), germ (the part that sprouts into a new plant) and endosperm (which serves as food for the germ).

Refining grains removes the bran and germ. Even if you add fiber back in—and more of it—you’re still missing the other nutrients that were stripped away in processing. And research shows that when it comes to maintaining a healthy weight, controlling blood sugar and reducing blood cholesterol, whole grains are far more powerful than fiber alone.

Look for bread that’s labeled “whole grain,” then double check that a grain is listed first in the ingredients list. Keep in mind that for wheat, oats, corn, rye and barley, unless the word “whole” precedes the grain name, you can’t be sure that the entire grain is intact. (Brown and wild rice, buckwheat, triticale, bulgur, millet, quinoa and sorghum are also whole grains, even if the word “whole” doesn’t appear on labels.) Pick a bread that has 0 grams of trans fats and does not include “partially hydrogenated” in the ingredients list.

Some whole-grain products—including many breads—are not high in fiber, and that’s OK. Just strive for at least three servings of whole grains each day and enjoy other fiber-rich foods (fruits, veggies, beans, nuts).
 
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Whole Grain Vs. Whole Wheat
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Whole Grain Vs. Whole Wheat - What s the best for you? Part I We have all seen it, 100% whole wheat bread that sits next to the white bread. It looks like white bread, but it says enriched. Enriched with what? Well, let me back up a little. When wheat is harvested the whole grain is taken to the refinery. REFINERY, did you see that! The wheat is heated to a point when the germ and the bran fall off. What is left is the starch, the white part, the not good for you part. The part that has a long shelf life and is bug resistant. Do you know why it is bug resistant? Bugs CANNOT sustain life in it. They will die if they only eat this refined grain. So why on earth, with the abundance of good life sustaining food do we eat white flour, which is the starch of the wheat grain ground up. Honestly do I need to answer that? Take a look around and you will see obesity on the rise, and now not only are adults overweight, but kids, little kids are getting more and more fat. Why? We are feeding ourselves all kinds of unhealthy food. Some do it because it is cheaper, some because of taste, and some just because they don't know any better.

So now that I explained what white bread is made of, let me continue to answer the question of "what exactly is enriched"? After the refinery takes the grains apart and makes white flour, which has no nutrition, they add some vitamins, some minerals, and some fiber, but not even a gram worth. The white bread is enriched with some of the very things they just worked so hard to take out. However, they do not add in as much of the grain they take away, otherwise it would be whole grain. Just enough to add some flavor and calories to it.

What is whole grain? It is the WHOLE grain used in the process of making bread, cereal and the building blocks of many other foods. For it to be truly healthy whole grain needs to be listed on your bread, cereal or other food in the number 1 or number 2 position on the ingredients list. No, whole wheat flour which is followed by (enriched white flour, niacin, and iron) is not healthy, it is a way of making people believe that they are getting a whole grain bread. They are not lying, it is whole wheat flour, but not whole grain. It did come from the wheat plant and it is all wheat, but not all grain. Whole is just another word like all. If you look a little farther down on the list you will see molasses, why molasses you ask? It colors the bread to make it look brown. Yup, white flour plus vitamins and minerals still does not bring the bran back into the bread. Bran is what helps to give the natural brown color to bread. So, they again, add something to it, to try and make it look like something it is not.
 
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Microwave Tips
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How to clean your microwave - place a cup of water with a slice of lemon in it on high for two minutes. This will remove any smells and help clean your microwave.

When cooking vegetables you need to arrange the larger pieces around the outside edge and the smaller pieces on the inside. Use a knife to pierce veggies to keep them from cracking open from the pressure.
 
Facts or Tips Created by: Dan
Can I refrigerate hot food?
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What you need to worry about is whether the hot food will cool off quickly enough to reach a safe temperature once it’s in the refrigerator. So never put deep containers of hot food in the refrigerator — instead, place the hot food in shallow containers so it will chill quickly.

Example- A large pot of soup or stew, should be divided into smaller portions and placed in smaller containers before being refrigerated.

You can quick-chill the food in an ice water bath before refrigerating it. Either way, be sure you refrigerate the food within 2 hours of cooking it.
 
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Carbohydrate
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Carbohydrates (the word means carbon dioxide combined with water) include all the sugars, starches, and fiber we eat. Carbs (except for fiber) are transformed by the body into blood sugar (mostly glucose), the body’s basic fuel. Any food that rich in the complex carbohydrate starch (such as cereals, bread, and pasta) or simple carbohydrates, such as sugar (found in candy, jams, and desserts). Carbohydrates are often found in many energy bars and isotonics due to the energy that is contained. They are good for people who train regularly however the carbohydrate may turn to fat if the person does not exercise after consuming a meal which is high in carbohydrates. Good source include pasta, figs, brown rice, fruit juice etc
 
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