Archive

Category Archives for "Cooking Tips"

How Long Do Pistachios Last in Different Conditions?

If you want to use pistachios, you need to know the most exact answer to the question, "How long do pistachios last?". 

You may hear different answers from many people, but let us tell you the most comprehensive yet detailed knowledge about this topic.

In this article, we will discuss many problems, including the usable duration of pistachios nuts, how to know that this time is expired and how to prolong it to avoid wasting this great food!

How Long Do Pistachios Last in Different Conditions? 

How long do pistachios last in different conditions

Like most food, the lower the temperature is, the more slowly pistachios go bad.
Because the high temperature will allow biochemical reactions to happen more quickly and facilitate bacteria to thrive, storing pistachios in a fridge or a freezer will help to keep them last longer.

Processed pistachios that have less fat content, be sealed in airtight containers, or treated with preservatives will be able to last much longer than raw ones since they are more slowly oxidized.

So what are practically the specific cases? Let's learn about them now!

1. Unshelled pistachios 

Typically, unshelled pistachios can only last for not more than six months in the average room temperature (approx 25 degrees Celsius), so eat them as soon as possible if you want to serve them freshly.

In the fridge, unshelled pistachios are still usable for up to one year if stored correctly.

Likewise, in the freezer, it is still safe for people to eat unshelled pistachios that have been placed in the freezer for up to 12 months.

2. Shelled pistachios

Commonly, shelled pistachios can last for five months when properly stored in your pantry.

However, shelled pistachios can be stored in the fridge for as long as twelve months and are best served during the first 24 months inside a freezer.

After 12 months of being frozen, the nutrition quality of pistachios may start to decrease gradually.

3. Roasted pistachios

For both shelled and unshelled pistachios, roasted ones can last for about 50% longer since they have less fat content and become oxidized more slowly.

4. How long do pistachios last after expiration date?

Here, you need to understand two other sub-issues “how long do pistachios last after opening” (once opened) and “how long do pistachios last if still sealed”.
If you have opened the pistachios package before it expires yet store it properly, you can still try to eat the rest within one week after the expiration date.
Nonetheless, if a pistachios bag has never been opened and has always been stored in a freezer, you can still use it after one year of expiration date!

As you can see, in general, shelling pistachios and sealing them in airtight containers are recommended if you want to keep them longer.

What Are The Signs of Spoiled Pistachios? 

What are the signs of spoiled pistachios

Like almost any other nuts, you can tell that a pistachio a nut has gone bad when you see one of the following signs:

The Sign No. 1:  You find weird tasting pistachio such as bitter, sour pistachio, or rancid pistachios

Ordinarily, rancid nuts emit a foul smell that we can compare with the uncomfortable odor of a plastic container that has not been used for a long time or paint.

So if you doubt that the pistachios have gone bad, carefully check whether they smell harsh or not by taking a sniff.

Besides, you can touch the pistachios to see if the nutmeat is dehydrated and becomes extremely dry. These are common signs of rancid pistachios.

(Remember that any nuts like cashews or pistachios consist of unsaturated fats and the lipids will become rancid if exposed to the heat for a long time.)

The Sign No. 2: You find insects like bugs in pistachios.
These tiny creatures often look dark, brown, green, or black and should continuously run over the surfaces of spoiled nuts.  

The Sign No. 3: There is mold on pistachios

Pistachio mold may be green, dark, and white in color. It often appears as a powdery coat on the exterior of pistachios.

The Sign No. 4:

Rotten pistachios usually smell bad, and the pistachios green color may look darker than normal. 

Generally, anybody can easily find a weird dark brown color will gradually spread through all over the nuts.

Should you find only one of the above signs, throw your pistachios away because they have become unusable.

Trying to consume them will definitely make you sick.

FAQs

1. What Happens If  You Eat Bad Pistachios?

Pistachios go bad might bring about severe stomaches if you ingest them. Some other side effects include dizziness and even food poisoning.

Therefore, you should double-check the food before deciding whether it is safe for you to eat or not.

Make the most out of the signs of spoiled pistachios that we have just mentioned above.

2. Do Pistachios Help You Sleep?

Theoretically, eating pistachios can help people sleep better not only directly but also indirectly.

Pistachios are known to reduce inflammation, regulate your blood pressure, keep your body fit, etc.

Thereby, pistachios give everybody a healthier body and indirectly allow them to sleep better.
Plus, the content of pistachios also contains a lot of melatonin - a known hormone that directly helps to regulate our sleep-wake cycle.

Having some pistachios is just like you are taking a few melatonin supplements. In fact, many people even use pistachios as a snack to help with jet lag.

3. Should You Refrigerate Pistachios?

If you love fresh pistachio, you may not want to put your bag pistachios in a refrigerator. 

However, if you cannot eat them before they expire, you still ought to put your pistachio bag in the fridge to preserve them.

As a common sense, the lower the storage temperature is, the longer the pistachios can last. Besides, the container should also be as airtight as possible.

4. How Many Pistachios Should I Eat Per Day?

Although eating a suitable amount can make pistachios healthy for you, scientists have found out that too many pistachios bad for you (e.g., a bag of pistachios per day).

Usually, you had better take in from 1.5 to 3 ounces of pistachios per day, which is equal to approximately a handful of this nut. 

If you are addicted to this nut, try making some pistachio cookies or find other substitutes such as beans or peanuts to reduce the amount of pistachios you can eat.

Final Words

Pistachios have been known as a kind of incredibly beneficial food for humans with a lot of protein, vitamin B6, Thiamine, and many other nutrients.
Hopefully, now you have known how long do pistachios last, how to preserve them, and avoid using bad pistachios accidentally to get the best benefits of the nut.
Thanks for reading!

How To Reheat Cornbread While Keeping its Fluffy and Crispy Texture

Cornbread is a staple in American daily life forever. Who on earth wouldn't love to be served a steamy butter-scented wedge of cornbread?

Settle your scrutiny with our 7 economical ways on how to reheat cornbread and discover our stunning collection of recipes to recycle frozen cornbread as fresh as new.

Let your teeth sink in that airy light sponge tailed with sharp, rich crunchy edges. What a bite of heaven!

But what about the situation where you cannot finish your cornbread at once after a big homecoming or Thanksgiving party? Do we have to throw it away?

What Does Cornbread Taste Like?

Corn (maize), as a crop, is so prolific to the point that there are gazillions of recipes developed out of it.

And one of those that has won the heart and stomach of culinary lovers throughout the world is, without a doubt, cornbread.

Cornbread dates back to the early times when European migrants settled in the New World and made bread from cornmeal.

They are super airy and moist in the center with a golden crust on the sides. They can go well with any of your recipes and still remain a popular quiche of everyone.

For their versatile functions, they can be served as a main dish with butter and maple syrup paste or condensed milk.

They could also stick on the side to compliment savory sauces like a gravy; diverse proteins like pork chop and stuffed pigeons or shimmering soups and stews, following your meal planning.

Cornbread tastes wonderfully light, mild, and a bit sweet, sometimes a little plain depending on your estimated cornmeal to flour ratio.

A decent batch of cornbread would comprise unsalted butter or bacon fat, all-purpose flour, cornmeal mix, eggs, baking powder, baking soda, sugar, salt, and buttermilk.

Let the batter sizzle inside a butter-coated skillet or any kitchen tools at your disposal and wait for the miracle!

Housewives, in general, prepare numerous wedges of cornbread at a time and stack them in the refrigerator for their family members to eat as breakfast.

So, in a way, when making this type of bread, what matters the most are effective methods of reheating after defrosting them every morning. 

7 Ways Of Reheating Cornbread

ways to reheat cornbread

How do you reheat cornbread muffins? You can breathe a new life into your several-day-old cornbread via the following seven reheating methods: conventional oven, toaster oven, airfryer, skillet, microwave, instant pot, and stuffing.

Yet, the oven method is our top pick out of these cookware sets whether you’d like to reheat food that belongs to some kinds of bakeries, or in specific, cornbread.

In A Conventional Oven

What you need:

  • A conventional oven
  • A baking sheet
  • Aluminum foil
  • Leftover cornbread

Directions:

- Preheat the oven at 350-degree Fahrenheit (F) for 10 - 15 minutes. It’s the standardized heat endurance for bakeries such as cornbread, cornbread muffins, scones or cinnamon rolls.

- Remove the sheet from the oven. Paste a tint of butter onto the cake for richer flavors and serve.

- Place cornbread leftovers in a baking sheet

- Pop the cornbread in the oven.

- Cover the top with aluminum foil - a heat conductor - to avoid burning and maintain that bright golden yellow top of the cake.

- Leave it to be rebaked for 10 - 15 minutes to retain the original moisture.

Pros:

- The most effective way to retain the texture and moisture of revitalized cornbread.

Cons:

- Long waiting time

In A Toaster Oven

What you need:

-         A toaster oven

-         A baking plate

-         Aluminum foil

-         Stale cornbread

Toaster Oven vs Conventional Oven?

A toaster oven packs convection cooking function which operates on hot air flows from a fan. 

This property, by far, resembles the operation of a convection oven like a carbon copy, yet with better speed and more even heat distribution.

A conventional oven, on the other hand, heats food from stationery temperatures rising up from the bottom. 

It has air pockets that are unsynchronized with the temperatures shown on the indicator.

As a result, halfway through the reheating process, you must open the conventional oven to turn the baking sheet around to prevent over-burnt back and cold front.

So, it comes as no surprise that a toaster oven is more time-saving and distributes heat more evenly than a conventional one.

To wrap up, let’s tackle the big puzzle of how to reheat cornbread in a toaster oven as follows!

Directions:

- Preheat toaster oven to F.

- Line the plate with aluminum foil. Place the cornbread on top.

- Zap the bread for 20 minutes.

- Let the bread chill before slathering it with some common cornbread dressings such as Tabasco, butter, or pinto beans.

Pros:

- Crispy edged cornbread.

Cons:

- It can only handle small-sized cornbreads or crumbs.

In An Air fryer

What you need:

-         An air fryer

-         A silicone mould

-         Leftover cornbread

Air fryer vs Toaster oven?

These two machines both engage fried food in even hot air circulation for reheating after just a short time. Got curious about how to reheat cornbread in an air fryer yet?

Directions:

- Set the timer for 6-7 minutes atF for preheating.

- Put the stale cornbread into a non-stick silicone mold and pop it into the air fryer.

- Heat the cornbread for one to two minutes at F.

- Use a spatula to take the mold out.

Pros:

- Time effective.

Cons:

- If you've already drizzled a substantial amount of liquid such as maple syrup on your cornbread, the air fryer's ventilation system can't handle the smoke from the liquid well. It would give off a pretty serious burnt smell.

On A Cast Iron Skillet

What you need:

-         A cast-iron skillet/ frying pan

-         Oil/fat/butter

-         Leftover cornbread

Directions:

- Grease the skillet with a generous amount of butter/lard/bacon or fatback/ vegetable or coconut oil according to your personal preferences. Twirl it a few times for the oil to spread evenly.

- Slap the cornbread in the middle and put the skillet on stove-top at medium-low heat for at least five minutes.

- Give the bread some tosses for an even sear at each side.

- Cut the cake into wedges and serve. It’s a perfect reminiscent of French toasts.

- If you’re reheating crumbs or slices of cornbread, keep a keen eye on them, so the small bits don't get burned. Once cooled down, they're a perfectly compatible partner for barbecue meat.

Pros:

- Deliver the best taste out of all utensils.

Cons:

- More grease and calories deteriorate the health benefits of cornbread.

In A Microwave

What you need:

-         A microwave oven

-         A microwave-safe container

-         A container lid/microwave-safe plastic wrap/glass baking dish

-         A paper towel

-         Cornbread leftovers

Directions:

- Adjust the microwave’s settings to the reheating sensor.

- Sheathe the cornbread with a moist paper towel to retain the original texture and moisture.

- Fit the stale cornbread into the container and cover it with one of the above options. If you use the plastic wrapper, do not let it rest on the bread directly.

- Tune in for 20 - 30 seconds (it depends on whether your cake is small or not) at a maximum of F.

- Let the container/plate sit for a while on the counter. Smear the top with a pat of butter. Bon appetit!   

Pros:

- Work faster than the oven.

Cons:

- With this baking method, the bread was baked with the uneven allocation of heat.

In An Instant Pot

What you need:

-         An instant pot

-         A heat-resistant container

-         A glass lid

-         Parchment paper/foil

-         Fat/oil/melt butter

-         Leftover cornbread

Directions:

- Brush oil/fat/butter onto the leftovers so that they will not stick to each other.

- Place the cornbread container into the insert pot.

- Turn the pot to the Slow Cook or Keep Warm mode.

- Wrap the cake with foil if you’re tuning in the Slow Cook mode.

- Conceal the container with a regular/glass lid on Keep Warm settings for a gradual reheating process.

Pros:

- You can reheat multiple containers of cornbread simultaneously by stacking them up. Each container is separated by a trivet.

- Work well with dry and hard cornbread.

Cons:

- The steam can turn the bread into a soggy mess.

- Cannot give the crunchy bread crust

Cornbread Stuffing - Reheating Cornbread By Stuffing It Into Other Recipes

One-day old cornbread, which is dry and crumbled, can be improvised as filler for meatloaf, loaded bird, or stuffed pork chop. But the range can go beyond miles more.

- Recipe 1: Breadcrumbs and condensed milk

Smash cornbread crumbs into condensed milk, and there are a hundred dishes that you can come up with, such as cookie dough ice cream, pita bread, or crusted deep-fried bananas.

- Recipe 2: Cornbread cereal

Mix the crumbs with sugar, milk, berries, or any other fruit you like in a bowl for a hearty breakfast.

- Recipe 3: Cornbread pudding

Mix the crumbs from cornbread muffins with eggs, sour cream, drained kernel corn, cream-style corn, melted butter, paprika, drained canned chiles or fresh drill and bake for 40 - 45 minutes at F.

- Recipe 4: Cornbread crouton

Cube the crumbs and sauteéd them in butter. They are garnished on top of the greens.

- Recipe 5: Cornbread salad

Whisk the crumbs with a mixture of chopped tomatoes, celery, bell peppers, green onions, chili or ranch style beans, pecans, bacon, black olives, or whatever you feel like craving for.

For the sauce, there are ample options to select: mayonnaise, tabasco, grated Cheddar/Parmesan cheese or relish.

- Recipe 6: Cornbread as a base for verde sauce, spicy gravy, or added into a mixture of cream asparagus and crispy bacon.

FAQs

1. What is the general heat duration to reheat cornbread at?

It depends on what utensils you are using, but normally the desired temperature is at around F.

2. How do you store cornbread?

Trap the cornbread tight in a sealable container/bag and let it rest in the refrigerator.

3. How long does a cornbread last?

If tightly sealed in the fridge in a proper way, a cornbread won’t taste nasty for as long as a week.

Bottom Line

reheating cornbread

Cornbread leftovers can be hard and cold, this does not mean we cannot restore them and once again make them fresh and delicious.

No matter for what purpose it was made, we as ordinary culinarians had better lookup for the most compatible methods of reheating cornbread, especially in the current economic times.

The oven method is still the top when it comes to reheating bakeries. Yet if you don't have access to it or at times when your hunger has struck, and you just want to hasten things up to fill your stomach as quickly as possible, then the other 5 cookware sets are permissible choices.

This article has brought you our ideas about the most commonly available takes on how to reheat cornbread, but creativity across the globe can always leave people in awe. So, if you will, please leave some of your personal ideas below. We would love to check them out.

What Is A Sprig Of Thyme And How To Use It

Say, do you fancy thyme? Oh what a silly thing to ask. Of course you are fond of thyme, who wouldn’t? Tiny little leaves yet pack such distinct flavour that can bring a shine to any grub.

Thorny subject, huh? Not for long! Today, we are going to help you find the answer to the question “”!

Surely you want to rush to the store and get some of this fascinating botanical being back to your kitchen and let them work their magic on your food, right?

But here is the thing. In, like, every single cookbook we come across, thyme is always measured by teaspoon, while the herb itself is sold in sprigs.

This can be quite a nuisance to some people. Many of those new to herbs seasoning actually choose to skip thyme just because they have no idea how much teaspoon is one sprig of thyme equal to.

Thorny subject, huh? Not for long! Today, we are going to help you find the answer to the question "What is a sprig of thyme"!

What Is A Sprig of Thyme?

We bet you are already familiar with thyme. Even if you have not cooked any dish with this culinary herb, surely you have seen at least 1 sprig when wandering around the market.

As you know, all things have their own unit. There are liters for liquid, miles for distance, and as for these fragrant herbs, we have sprig.  are just simply little twigs with green leaves on them, simple as that.

So, let’s just skip the “is thyme edible” or “what does thyme look like” stuff as you would have known them all already.

But here is something thyme-related that might sound strange to you: sprig. “What is a sprig of thyme?” – has this question been swimming in your head ever since the article began. Let us do you a favor and give some explanation then.

As you know, all things have their own unit. There are liters for liquid, miles for distance, and as for these fragrant herbs, we have sprig. Sprigs of thyme are just simply little twigs with green leaves on them, simple as that.

How Big is a Sprig of Thyme?

You might be taken aback by this, but not even the legit cookbooks can define sprig, or rather, the exact size of a thyme sprig.

However, according to experienced chefs, a sprig of a fresh herb in general and 1 sprig of thyme, in particular, is a single stem that is about 4 to 6 inches long.

But we believe that this is not your main concern. What you want to be enlightened on is the exact amount of fresh thyme sprigs that one recipe require, right?

Do not be disappointed, but there is no way to get a clear answer to this. Nevertheless, this is not something to panic about. Just estimate the amount you see fit and toss it in your food.

Thyme sprig barely packs any strong flavor so even when you overdo, your meal’s original flavor will not be overwhelmed. 

However, for those who really want to know, once plucked, the fresh thyme leaves of one single stem will equal 1/3 teaspoon.

Fresh Thyme vs Dried Thyme

Fresh Thyme

The most commonly used part of thyme is, obviously, those green leaves with such a nice fragrance that pleases our senses by all means.

 After being picked from the plant, these herb sprigs should be refrigerated and wrapped in plastic bags. When properly stored, fresh thyme will retain its freshness and flavor for one to two weeks.

Depending on how your recipe demands, you can make good use of the whole thyme or just the fresh leaves. Of course, for leaves-only recipes, you will have to remove the thyme leaves from the stem.

But if this helps, you can skip this part when using thyme for non-liquid food. All the parts that can spice up your meal will fall off the stem right the moment temperature starts rising. 

And what to do with that very stem? Can you eat thyme stem? Well, prepare to be amazed because the answer is a big yes!

As a matter of fact, more than one cooks have pointed out that the stems are just as scrumptious as the leaves. They are a bomb of flavour, and can bring any dish to a whole new level.

Dried Thyme

What is dried thyme? Well, it is but your regular thyme. Just no longer lush green and full of life anymore. Still tastes epic though!

First, let’s find out the answer for the infamous question: “How long does dried thyme last?” Provided that you store it properly, and make sure that no air can sneak into the container, dried thyme can retain its flavor for up to 1 year. How impressive!

A fact that you might find compelling. A great deal of herbs stay most delicious in their freshest state.

But it is kinda the other way around for thyme. This distinct herb is actually at its finest and gives the most pleasant favor in the dried form. 

But that is probably not the news you are expecting, correct? No, you scrolled all the way here because you want to know in the fresh thyme vs dried showdown, which one will prevail, right?

None, actually!

Some cookbooks and recipes claim that fresh thyme leaves and dried thyme leaves are practically the same as they all share identical traits. This means you can substitute dried thyme for fresh thyme and vice versa. 

But how much dry thyme equals fresh thyme, exactly? Regarding the matter of fresh to dry thyme conversion, 1 sprig of fresh thyme equals approximately ¾ teaspoon of dried thyme is the commonly used ratio. 

Besides, on the market, you can also find powdered thyme. In most cases, 1 teaspoon of powdered thyme is equivalent to up to 4 teaspoons of fresh thyme.

dried thyme and fresh thyme

Substitutes For Thyme Sprigs

Imagine yourself discovering one of the most fascinating cooking recipes on the planet. Imagine how thrilled and jubilant you can possibly be as you run from stores to stores to accumulate all the required ingredients.

Imagine yourself asking the shop owner where they put thyme branch as it is the last piece that completes the meal of your life…Only to be responded that it is no longer in stock.

Drop right from 100 to 0 in a second. 

Yeah, we get it. It sucks when you need thyme so bad and the herb is nowhere to be found no matter where you go. 

So, why not note down the following fantastic thyme sprig substitute and let them come to your aid in that desperate time?

Italian seasoning

The name speaks for itself. This thyme substitute is a mixture of culinary herbs originating in Italy.

Quite easy to make, and it only requires the familiar faces that your cooking herbs rack always present: a sprig of rosemary, a sprig of sage, a little bit of marjoram and savory, and basil sprig

The flavors of the best come together and bring out the finest traits in each other. The complex taste of this mixture holds a resemblance to thyme, so if you run out of thyme, this is probably the best fit.

Oregano

If you do not have that many herbs at hand, an oregano sprig could fairly do the trick.

Aromatic, bold distinct taste, dancing on your tongue giving your tastebuds a real treat - oregano has it all and is likely to enrich your meal’s flavour. 

However, unlike the gentle and delicate nature of thyme, oregano’s flavor can pack quite a punch and smoke the other elements of your dish once being overused.

So, remember that if you intend to try out some thyme recipes with oregano instead of thyme, follow this ration: ¾ teaspoon of oregano for 1 teaspoon of thyme.

Basil

Basil sprigs can be the next candidate on the most savory substitutes for fresh thyme sprigs list.

Now, this culinary herb is actually a relative of thyme, so you can make use of both the just-plucked and dried version of it.

Keep in mind that there is always a gap between the taste of different herbs, so if you intend to go with fresh basil, sprinkle only half the amount you would use for thyme on your food. As for dried basil, the ratio would be 2:1.

How to Use Thyme in Cooking

How to Prepare Thyme

As stated above, thyme leaves can fall out from stems during the cooking process. Thus, more often than not, chefs choose to remove the leaves from the stem,

Tips: people have no idea how to get thyme leaves of the stem and just go orthodox and pluck them one by one. If this is your way, stop! Way too time-consuming.

Just take a hold of the herb bunch in your hand, while pinching the leaves with the other. Next, twist your fingers gently, and all the fresh leaves will fall off.

If you happen to have some young and flexible sprigs, you can chop the whole thyme sprig and add all of them into the pans.

How to chop thyme - you may wonder? The leaves are just so tiny and fragile, how to cut them up with big knives without crushing them in the process?

It is actually not as difficult as you anticipate, actually. First thing first, get the leaves off just like how we instruct you to.

Then, pile the little green things into bunches and gently slice your knife through them. There, you now have some yummy chopped thyme!

There is one thing you should remember when using fresh thyme is that it should be added early when you begin cooking your food.

As the flavor of thyme is absorbed gradually into the dish, adding at the early stage will help the herb give a much stronger taste.

Cooking With Thyme 

Have you ever wondered: What flavor does thyme add? Still, exactly, Take a look at the scrumptious ways to cook with thyme below and you will get your answer.

Despite its modest size, the taste of thyme is complex enough to take you on a roller coaster with each bite.

 It can be slightly pungent at one moment, and then spicy and salty in the next second - kinda similar to clove. It can also add a minty flavour to your meal, though slightly.

So now, let’s address the question: What to use thyme spice in?

Well, thyme makes a good match for meats of every type, vegetables, casseroles, soups, stuffings, sandwiches, marination, and pate - in a world, the whole culinary world! 

The best has yet to come. Thyme can also be used in various cooking styles, for example: sautéing, stir-frying, baking, baking, etc. That's why the cooks all over the world fancy this herb with all their hearts.

Still, exactly, what is thyme used for in cooking? Take a look at the scrumptious ways to cook with thyme below and you will get your answer.

Bouquet garni

This dish is a little bit complex. Bouquet garni is roughly translated as "a bunch of herbs", something that is always present in Western cuisine.

So, how to use thyme in this? Just cut the Baro onions and peel off a thin rectangular layer. Then, use this layer to wrap thyme, parsley, and laurel into one small bunch. Finally, use a string to keep the package in place.

Western chefs use Bouquet Garni in all watery dishes such as sauce, stews, soups, etc. When cooking chicken, pork, or beef bone broth, lamb stews, or pumpkin soups, they all use Bouquet Garni.

The herbs in Bouquet Garni will give the broth an aroma that makes your stomach grumble.

Vegetables

Regarding thyme herbs cooking, there are plenty of mouth-watering ways, and hooking it with fresh-from-the-farm veggies is among the best ones. Mix thyme with tubers like potatoes and carrots.

After that, season with a pinch of salt and pepper and bake. With thyme, any bland-tasted vegetables would be much more mouth-watering.

Fish and Meat

Not only vegetables, but meat and fish of all varieties will have their flavor boosted to a greater level when paired with thyme.

Grilled chicken: Marinate chicken with salt and pepper, and then, add some garlic, thyme, as well as yellow lemon inside the chicken. You can sprinkle a little more thyme around the grill.

 Finally, place the grill in the oven and there you go! You have had a grilled chicken without complicated seasonings.

Fried fish: Season the fish with salt and put sliced lemon and thyme in the abdomen. Then dip it in a pan filled with golden oil. It is simple, fast, and delicious, isn't it?

The outside layer is crispy while the inside is not dry but soft and fragrant. Not to mention, the flavour of thyme will bring out the best in your dish.

Tips when Using Thyme

cooking with thyme

Do not eat, drink, or drop thyme essential oils in the eyes and sensitive areas. If you have been exposed to essential oils, wash your eyes with clean water, and seek medical attention immediately.

Besides, please do not apply thyme essential oil onto an open wound.

Also, when it comes to pregnant women and children under 3 years of age, consult with a physician before using thyme in cooking.

Conclusion

Thyme is a very impressive plant for culinary purposes as it is healthy and packed with nutrients that fight off disease. It may even reduce the risk of food poisoning!

The easiest way to store sprig of thyme is to make sure you keep dried thyme in a moisture-free environment. You can opt for fresh thyme if you want an even stronger punch in terms of taste and aroma!

We have informed all you need to know about thyme and some thyme recipes. Now, it's your turn to try making your own thyme dishes! Enjoy your meal!

Can You Freeze Cabbage? Yes, Given That You Do It In The Right Way

Freezing cabbages has long been a skill that every single cooking enthusiast tries to excel in. 

Now, to those who pay little mind to the culinary world, this must have sounded rather ridiculous as, at first glance, this does not even sound like a challenge at all.

‘Can you freeze cabbage?’ - Is this a question for a 6-year-old? Aren’t they just cabbages? What problem could stem from them? Just throw them in the freezer and your job is done – how hard could it possibly be?

Well, no offense, but if you actually think like that, there is no surprise that you have never managed to get cabbage freezing right.

It is easy to turn your cabbage into frozen veggies, even kids can do that. But keeping their quality during their time in the fridge is another story.

You have to get everything right, otherwise the only mouth your cabbages will go into after you take them out would be that wide opened mouth of your trash bin.

But how? How to exactly get everything right? What order should you follow to freeze your cabbages? No need to fret! All will be disclosed right here so just stay tuned!

How to Freeze Cabbage for Storage

way to keep cabbage on the fridge

Which Types of Cabbage Can You Freeze

Green Cabbage

You should be very familiar with green cabbages already, but do you know which are the best ones in the store? We’ll make it short for you.

First, you must follow this rule of thumb by all cost: Fresh cabbage is equivalent to fresh color.

Therefore, bear in mind that targeting the cabbages that look greener than the rest is your first thing to do upon arriving at the veggies stall. 

Then, sort them out one by one and go with the one that feels heavy in your hands. Also, its stem should be firm with only a few loose leaves.

What about the taste? Raw green cabbages’ flavor is a somewhat balance of rubbery and peppery, so if you’re freezing cabbage for cabbage rolls, this is an excellent choice.

Red or Purple Cabbage

Looks familiar? Red cabbage is the highlight of your traditional salad. The best thing is, if stored in the right condition, frozen red cabbage can last up to a year.

Still, as pretty as it might look, the bright shade of red cabbage can be a hassle sometimes. If you add it in the same pot with other ingredients, its color is likely to get on them and recolor your entire meal.

Also, the color of red cabbages can change to blue when they are cooked with alkaline food like tofu and nuts. 

Still, don’t let that get to you. The flavor of your meal will stay the same as the cabbages only change its look. 

But if you spend hours working on your meal and do not want its overall aesthetic to be ruined, simply add one teaspoon of an acidic agent such as wine or vinegar and the original color will return.

Savoy Cabbage

Savoy Cabbage is considered the sweetest and most tender cabbage - the star of its varieties, to be exact.

It is also the best candidate for meals with substantial cooking time so if you’re planning on freezing it for stuffed cabbage, go for this green!

But here is a sad little fact. Savoy cabbage is seasonal, so you cannot expect to find it all year round. Well, more reasons to store and freeze it, right?

Napa Cabbage

Napa cabbages are one of the veggies that show up in nearly every meal of East Asian families.

And this is why freezing this green is of paramount importance, it cannot handle the scorching heat of the areas. 

Napa cabbage is also called Chinese Cabbage and is mostly used in Chinese recipes, you can find it in steamed buns and dumplings.

It can as well be a flavorsome addition to fried rice if you’re a rice and cabbage guy.

What You Need to Freeze Cabbage

You will never be able to properly freeze your cabbages without proper preparation.

So, before getting down to business, let’s get to know all the things that the process requires:

You will never be able to properly freeze your cabbages without proper preparation. So, before getting down to business, let’s get to know all the things that the process requires:

  • Salt
  • Water
  • A knife
  • Ziplock bags (the number varies according to how many cabbages you use per meal)
  • A saucepan

Got everything you need? Great! Let’s get to work then. We’ll show you the right way on how to freeze cabbage, as well as how to store cabbage for long-term use.

Step By Step To Store Cabbage in Right Way

Freezing and storing cabbages saves you from the hassle of having to tear apart the whole market to find one after the cabbage season is gone and yet your cooking recipes happen to demand them. 

Besides, when you buy cabbages in the right season, not only will they be fresher and give a better taste, but they will also be as cheap as they can get.

Here is the best way to store both raw and cooked cabbages.

Leftover Raw Cabbage

Are you wondering “Can you freeze raw cabbage?”

Well, the answer is plain and simple: Absolutely, Yes! In fact, the whole thing can be super quick and easy if you follow our instructions.

The first thing you should do before freezing raw cabbage is to cut the cabbage head into quarters. Polish your knife to get a nice, clean cut.

Usually, we would remove the outer leaves before doing so, but it is entirely up to your preferences. Still, if there are any yellowish leaves, you should take them out.

But before getting your hands on that, make sure you rinse the greens properly. You would not want anything (a tiny little worm, for example) hiding in those leaves to show up on your plate, would you?

To wash cabbage, you’ll only need to add 1 to 3 tablespoon(s) of salt into a gallon of water. Then, submerge the wedges of cabbage you just cut in there, and any bugs or insects should come out in about half an hour.

Freezing Cabbage With Blanching

Step 1: Before freezing your cabbages, you must know how to blanch cabbage. First, you need to boil some water (using your saucepan, not your regular pot). 

Gas stoves are quite picky when it comes to pans. So if you own one, you should consider picking up some of the best pots and pans, they can stand high-temperature and last in long use.

Step 2: After the water starts bubbling, add the cabbage wedges in there. Remember that the middle part of the cabbage should be at the bottom of the saucepan. That way, the water can get right into the core.

Step 3: While waiting for the cabbages to be blanched, you can prepare the ice water. The whole blanching process should be done in 2 minutes. After that, take your greens out and let them cool down in the ice water mentioned above.

Step 4: While waiting for the cabbages to be blanched, you can prepare the ice water. The whole blanching process should be done in 2 minutes. After that, take your greens out and let them cool down in the ice water mentioned above.

Step 5: Putting parboiled cabbage wedges into ice water right after removing them from the stove helps to immediately stop the cooking process and make sure that they’re not overcooked. 

Only let the greens stay in the water for around 5-10 minutes, then drain the wedges using a colander and let them completely dry.

Step 6: The next thing you should do is putting those wedges into the prepared zip lock bags. 

Note: One bag should only hold the amount of cabbage that you can finish in one go. If you keep on unzipping it to get the veggies, air can get in and ruin your greens.

By storing cabbages this way, you will never have to deal with the nightmare of separating blocks of frozen cabbage leaves.

Step 7: Lastly, you only have to place them in the freezer, and that’s it, we’re done! See? Quick and easy, isn’t it? You don’t need to be an expert on ‘how to store cabbage in fridges’ to nail this.

See the video for more detailed instructions:
Freezing Cabbage Without Blanching

Provided that you can use up all the stored cabbages in a month or two, there is no need for blanching. This way of preserving cabbages is super easy, and very cost-effective, even your 5 years old can do it. So let’s find out how to freeze cabbage without blanching right now!

Step 3: For this method, we highly suggest you peel off the outer leaves. And after washing the cabbage thoroughly, you should also rinse the head. You can’t be too careful because if anything is hiding in there, your immune system is probably not going to like it.

Step 2: For the next step, simply put the portion of cabbage for each meal of yours into the ziplock bag. If you want to be extra careful, squeeze out as much air as you can, seal the bags, and only then put them in the freezer.

Step 3: Here is one small tip for you if you do not have a good memory. To keep track of which package to use, you can label the date on them. This way, you would be able to tell which one is about to expire and which one is not.

Surprisingly enough, this method lets the cabbage wedges retain their water. The cabbage itself is already extremely moist, so when you put them straight into the freezer, the water is still there, only frozen.

See below video for more detail:

Leftover Cooked Cabbage

Wait, can you freeze cooked cabbage? Surprisingly, yes! The process is different from raw cabbage storage, but it is entirely possible. 

We will walk you through the process step by step. Here are the best ways to store some of the cabbage included dishes.

Cabbage Soup

As strange as this might sound, it is possible to freeze soup with cabbage ingredients.

But first, you’ll need rigid plastic containers with airtight lids. We get that zip lock bags are more familiar to us all, but ladling liquid soups into flimsy plastic bags doesn’t sound like a good idea, does it? In any case, you can risk spilling it.

Also, when ladling cabbage soup into containers, it is best that you refrain from filling it to the brim. The soup will expand when it’s frozen so you should leave a little space before closing the lid.

When you’re done with that, the containers are ready to go into the freezer. And that’s all for freezing cabbage soup!

Cabbage Rolls

To keep the rolls from going soggy after being defrosted, there are some prepping you’ll need to go through before tossing this delicious dish into the freezer. 

For starters, you should put the cabbage rolls into the fridge so they can gradually adjust to the lower temperature. Let them chill in there for a few hours, then take them out and place them into a freezer-friendly container.

At this point, you can pop them into the freezer for storing. 

Here’s a tip from us: if you only have a few cabbage rolls left from your batch, try to freeze the cabbage leaves separately. So when you take them out for use later, it’s easier to put them on the plates.

Fried Cabbage

If you can, try not to fry cabbages thoroughly. By doing this, the cabbage pieces will be able to keep the crisp, and you can enjoy crunchy bites after you thawed the dish.

Similar to cabbage rolls, you’ll need to leave the fried cabbages in the fridge a few hours in the first phase.

Now, take out your zip lock bags again and spoon them in. The next task is to squeeze the air out of those bags, this is how you maintain the crisp of the greens.

Again, keep in mind that you should put just enough cabbage for one meal into each bag.

Lastly, all you have to do is slip those tasty bags into the freezer, and you’re done!

That should answer all your queries about the question: ‘can cabbage be frozen?.’ Let’s move on to an equivalently important step:

How to Defrost Cabbage

how to thaw frozen cabbage

We all know the thrill of waiting for food to be defrosted in the microwave with a starving stomach.

Well, here’s the deal: rushing the thawing process with a microwave might leave you with soggy cabbages that have a mushy texture.

What that means is, you should avoid defrosting cabbage in any way that involves heat higher than room temperature - that includes microwave and hot water.

So what’s the secret? We’ll tell you right now! Here is the best and quickest way to thaw cabbages:

Move the cabbage from the freezer to the fridge one day in advance, it helps to preserve the flavor and the crunchiness of the frozen cabbages. It can also protect the dish from the rapid growth of bacteria when defrosting food with a microwave.

Only after leaving the dish overnight in there, can you use the microwave or stove to thaw it.

In addition to that, if you’re only using frozen cabbages for soups or so, there’s no need to think much, simply put shredded pieces of them into your delicious hot boiling pot of soup. It’s that simple.

FAQs

How long does cabbage last?

When stored in the refrigerator, cabbages can last from 3 weeks to 2 months. That’s already longer than most veggies like cauliflower or lettuce.

But if you blanch those greens and put them in the freezer, they can stay fresh up to around a year.

Can shredded cabbage be frozen?

Yes, and you will not have to go through several steps to get it done. Just toss the cabbage pieces straight in the freezer, and they should last for a few weeks. 

But here comes the downside, the distinct crisp of the veggies might be gone by then. So if you happen to have frozen shredded cabbage, make sure to only use them for dishes that will not be spoiled by soggy ingredients.

How to separate cabbage leaves?

There are 3 simple ways you can separate cabbage leaves:

  • Blanch the head of the cabbage before peeling the leaves off. Blanching cabbage helps to soften the leaves, letting you separate them easily.

  • Microwave the cored head of the cabbage for 3 minutes on high setting before separating the leaves.

  • You can place a whole head of cabbage in the freezer for 4 hours then thaw it in the fridge for 1 hour. After that, you should be able to peel the leaves away with little effort.

Leftover cabbage recipes?

Freezing cabbages might be able to keep them from going down in quality, but this does not mean their freshness will stay the same as the just-bought ones. 

On the ground of this, you should only use them for soup or stir-fried food - dishes that will taste good even when you cook them with long-stored ingredients. 

Here are some simple recipes you can try at home:

The Wrap Up

Insert Image

There you go. That’s everything you need to know about to freeze cabbages. I also hope the extra information about freezable kinds of cabbages, the defrosting guidance, as well as the answers to some common relevant questions are helpful for you.

But the long and the short of it, under all circumstances, the best way to freeze raw cabbage is to blanch them beforehand.

And remember, trying to rush things takes nowhere so never skip any phrase even when it sounds quite redundant.

That’s all about freezing cabbage. If you have any questions or relevant stories that you want to share, leave them in the comment section, we’d love to hear from you.

Thanks for reading!

What Do Scallops Taste Like? – Fifty Shades Of Scallops

When the word “scallops” pops up, we imagine luxurious Masterchef level or Michelin-starred dishes, so we can agree they are not the cheapest thing on earth. And It’s quite safe to say, opening your wallet for a Coquille St. Jacques for the first time is rather brave and thrilling at the same time!

Why?

Because the price is bloody high when you don’t even know what the exact taste of scallops is. What do scallops taste like when they’re freshly bought from the fishmonger? What do they taste like when they are cooked, right?

Figure out if these delicacies have the same taste of the sea like other shellfish in our 2020 edition of how scallops taste at the touch of a button.

Continue Reading
1 2 3 16