INGREDIENTS

INSTRUCTIONS

"Now You're Cookin' " is a new monthly cooking column by Virginia
Willis, food stylist for "The Main Ingredient." Virginia has joined
the Lifetime team to help us cook a little smarter, a little faster
and a little richer!  This month, Virginia shows you how to make sure
your food doesn't  "spoil" you!  You probably find it hard to believe
that the foods you eat could  ever pose any harm to you. And many foods
in your fridge can  withstand a slight change in temperature or an
extended life in the  larder.  But with the right blend of storage
smarts and know-how, you're well  on your way to a healthy fridge and
pantry!  Let's look at what you should keep an eye, and nose, on in the
world  of condiments, produce, poultry and beef:  It's unadvisable to
eat raw eggs. (Children, the elderly and people  with compromised
immune systems should never eat raw eggs.) Eat eggs  within 3-4 weeks
after the "Sell By" date. Refrigerate them, and  don't buy cracked
ones.  Milk, if kept in a cold refrigerator (34 F to 40 F), can last up
to a  week after the Sell By date. But use your head: if it smells bad
or  looks bad, get rid of it! When in doubt, throw it out!  Yogurt,
like milk, should always be kept in a cold refrigerator, and  should be
eaten within two weeks after purchase. Keep the rim and  edges clean.
And don't use dirty utensils -- no "double dipping"!  Refrigerate
cheese until you're ready to use it. You may take cheese  out a
half-hour or so before eating so it can get used to room  temperature.
Properly sealed cheeses can keep between 2-3 weeks after  purchase.
Chicken, turkey and other poultry should be cooked thoroughly until an
internal temperature of 165 F is reached. Keep work areas clean, and
wash your utensils and hands after touching raw poultry.  Keep beef and
fish cold, and eat soon after purchase. Don't use the  same cutting
board to cut raw meat. Keep shellfish alive until  cooked. Whole fish
should have clear eyes and red gills.  Keep pasta in its original
container or in an airtight container.  Pasta will last up to one year.
If you see any mealy-like substance,  throw it out.  While some people
keep flour in the freezer, I suggest an airtight  container. Don't keep
flour above the stove, since it can easily go  rancid because of the
heat.  Keep bread in the bag of purchase or a sealable plastic bag. Let
warm  bread cool to room temperature before sealing. Some breads harden
faster than others, depending on fat content. If moldy, throw out!
Often, grocery produce isn't ripe to begin with. Soft fruits (bananas,
melons, etc.) can ripen quickly and should be thrown out within a  week
of purchase. Firmer fruits and vegetables will last about two  weeks.If
soft or bruised -- out!  Dented canned goods are potentially very
dangerous. Otherwise, canned  goods can last for years. Transfer
remaining contents to another  container, seal, and refrigerate it. And
use leftovers within the  next few days.  © 1997 Lifetime
Entertainment Services. All rights reserved.  MC formatted using MC
buster by Barb at PK  Recipe by: Virginia Willis  Converted by
MM_Buster v2.0l.

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