Latest news with #HaroldMcGee
Washington Post
3 days ago
- Health
- Washington Post
What's the best way to store strawberries? We tested popular methods.
Crimson, plump, juicy and sweet-tart, fresh strawberries are a treasure to behold. When we catch them on sale at the grocery store, spot a table full of them at the farmers market, or spend the afternoon picking our own at a farm, it's easy to get carried away and find ourselves with an abundance of berries. Once we take our haul home, a sense of dread slips in: What do we do with all of these strawberries? There are lots of options to cook with or save them for later — such as baking into desserts, freezing or making jam — but with the best berries, nothing beats eating them in their natural state. Unfortunately, a strawberry's peak is short-lived. 'Thanks to their thin skin and fragile structure, they only last a few days, even in cold storage,' Harold McGee wrote in 'On Food and Cooking.' Once picked, strawberries are best consumed as soon as possible. But you can't always eat an entire berry bounty in one sitting. People tout a number of methods for storing strawberries to make them last as long as possible, so I decided to put them to the test. The methods I tried included: the original plastic clamshell the berries arrived in; an Oxo produce-keeper; a sealed glass jar; a vinegar and cold tap-water wash before drying and storing in a glass container lined with a towel with the lid ajar; and a hot tap-water wash before drying and storing in a glass container lined with a towel with the lid ajar. For each test, I started by sorting through the berries, picking out any that looked like they were on their last legs so they wouldn't drag the rest of the fruit down with them. Here's how the strawberries fared after I left them in the refrigerator for one week. The idea behind this method is to use a mixture of vinegar and water to kill off any mold spores and bacteria on the surface of the berries, usually at a ratio of 1 part vinegar to 3 parts water. Then, the berries get a quick rinse in the sink to get rid of the vinegar flavor and are dried before being placed in another container lined with towels with the lid left ajar. I believe the towels are there simply to add some cushion, and keeping the lid partially open avoids trapping too much moisture. 'By washing your berries in a solution of vinegar and water, you can extend their shelf-life by days (sometimes even weeks!),' food writer Sarah Jampel wrote in Food52. Alas, I did not find this to be the case. There was visible mold on at least a few of the berries I treated this way. Perhaps it was user error? I put the strawberries in a salad spinner to dry them, as Food52 recommends, but maybe they weren't as dry as they should have been. Or perhaps the towel absorbed too much of the moisture exuded by the fruit, or the fridge was particularly humid, which in turn sped up their deterioration and negated the whole point of treating them in the first place. Similar to the vinegar solution, hot water can also kill mold and bacteria. While some people recommend using water around 125 degrees, Serious Eats editor Genevieve Yam found that there was 'barely a discernible difference' compared to berries simply rinsed in hot tap water, which comes in around 109 degrees. After rinsing, I followed the same steps as above, drying the berries in a salad spinner and placing them in a container lined with towels the lid ajar. Unfortunately, I experienced nearly the same results as the vinegar wash — although there was perhaps slightly more mold in this batch. And as with the previous method, user error could be a factor if the berries were not dried as thoroughly as they could have been. This is a method that I've seen on my social media feeds. And I will admit, they were perhaps the best-looking berries of the bunch after their stay in the fridge. However, there was a loud 'pop' when I opened the jar, making me fear it could explode if the strawberries continued to stay in there. And the longer they stay in a sealed environment, the higher the chance of the flavor becoming unpleasant and the berries falling apart. After one week, there was the slightest acidic aftertaste, as if the strawberries had begun to ferment, but overall they tasted fine. However, given the potential for exploding jars, this is not a method that I would recommend anyone try at home. There are a number of berry-storage containers available to help keep fruit from spoiling, many featuring a basket inside of another container with a lid that you can vent. The benefit is that the basket lifts the fruit from any water that collects in the bottom of the container and the vented lid allows air flow. (A colleague also loves her ceramic berry bowl, which could work similarly if loosely covered.) These strawberries fared extremely well, with no signs of spoilage and no faint aftertaste. The only real downside is that it's another item you would have to purchase and store. The one I purchased from Oxo cost about $20, but I hate the idea of having to find space in my small kitchen for a specialty item. My preferred method, it turns out, is to simply store the strawberries in the container I purchased them in. The berries weren't as plump and vibrant as those stored in the specialty container, but there was no mold, and this route required the least amount of work. (I'm lazy — sue me. But maybe you are too?) Regardless of which storage method you use, remember that strawberries are best eaten within a few days, so it's best to only buy as many as you think you can consume, cook and preserve within that time. If you accidentally forget about them in the back of the fridge and happen to come across a moldy berry or two, simply toss them. Taste one of the others, and if all is well, the rest are safe to consume — but do it soon.
Daily Mirror
6 days ago
- General
- Daily Mirror
Expert's hack to store potatoes and stop 'premature sprouting' immediately
New potatoes have a relatively long shelf life when it comes to vegetables, but they're still liable to deteriorate in some ways - here's how to keep them fresh and tasty Potatoes boast a longer shelf life than many other vegetables, yet they are still susceptible to going off in various ways. Getting savvy with storage, particularly for the diminutive new potato variety, can be a game-changer for maintaining their sprightliness and zest. While a whole host of strategies are advocated by food expert to keep your potatoes taut, sprout-free, and meal-ready, some outshine the rest. If you're aiming to achieve optimum longevity for your spuds at home, zeroing in on a cool, dry location is an excellent starting point. A Food52 pundit elaborated: "The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box." They expanded: "It's important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting. Once this happens, it's a sign that they're past their peak." But fear not; we'll delve deeper into all these details shortly. First, let us acquaint you with the factors that hasten potatoes' ripeness and how to prime them for extended keeping. Seek out spots in the kitchen where the temperature hovers consistently around 10C, complemented by 90 to 95 percent humidity – though that might require some guesswork. Per the Food52 connoisseur, pretty much any space is better than the bare worktop, provided it is sequestered from sizzling gadgets and the glare of sunlight. They advised: "Keep them in a drawer, in a basket, in a closet, in a paper bag, or in a bamboo vegetable steamer - anywhere that's dark - and they should last for one to two weeks." This involves removing new potatoes from the plastic packaging they're often sold in, which isn't suited for storage due to a specific reason, reports the Express. The food preservation expert stated: "Potatoes are plants, after all. If they see sunlight, they will do their photosynthesis thing and turn green, and eventually wrinkle and rot." It's also vital to consider that potatoes will respond adversely to extreme temperatures, whether too chilly or overly warm. Be wary of placing them in the hottest areas of the kitchen, like near the stove, beneath the sink, or atop the refrigerator, yet also steer clear of refrigerating them. Although the Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) concluded that it's safe to chill spuds in the fridge, culinary expert Harold McGee, author of On Food and Cooking, articulated why this might not be ideal. In his esteemed tome, he revealed that when potatoes are stowed in cooler climates such as the fridge, "their metabolism shifts in a complicated way that results in the breakdown of some starch to sugars." This alteration means that refrigerated potatoes may grow sweeter over time and come out with an unappetising brown hue when cooked.
Yahoo
13-03-2025
- Business
- Yahoo
'I wish they realised': Top chef reveals the one thing customers should know about their bill
Every Thursday we interview chefs from around the UK, hearing about their cheap food hacks and more. Today we chat to Nick Beardshaw, chef patron at Starling in Esher, Surrey. I wish people realised... VAT is included in the menu price. When you pay £12 for a starter, the restaurant only receives £10 of it, which makes us seem more expensive than we actually are. In other countries, and indeed other UK industries, it is added afterwards at the point of receiving the bill, which makes it much more obvious to the customer what the restaurant is receiving. Read all the latest Money news here There are so many truffles out there that just are not worth the money... The right truffles, bought at the right time, are one of the best things ever, but unfortunately, there are so many that are just not worth it. One cheap place I love near me is... Esher Best Kebab. Everything is skilfully cooked with care. There is a great selection of marinated skewers cooked over coal. We usually go for the "charcoal special" which is a massive tray of grilled meats, including a selection of skewers, kofte and doner that feeds the whole family for at least two meals! One restaurant that's worth blowing out for is... Dorian. The best ingredients, all cooked perfectly, in a plush Notting Hill setting. The vibe is super relaxed, no frills or fuss, just the perfect local bistro. We've cut costs for our restaurant by... reducing the size of the menu. This really helps with wastage and staying in control of the food cost. It's about making sure the dishes you have on are all absolutely quality, with something for everyone, even if it is a reduced size menu. My favourite cheap substitute is... chicken thighs. They are so tasty and tender when treated properly but are so often overlooked. We have a cast iron pot for slow cooking in the oven, and chicken thighs cooked in this are just magical. Tarragon chicken in white wine, chicken balti, chicken tagine, to name just a few. Read more: The biggest mistake I see in kitchens is… overcomplicating things. The best cooking happens when ingredients are beautifully sourced and cooked simply to allow the natural characteristics to shine. My one piece of advice for an aspiring chef is… to be thick-skinned. There is a lot of criticism if you work at a high level, and you need to be able to use it to improve. You also need to be able to be self-critical to continue to improve. My favourite cookbook is... Harold McGee's On Food And Cooking. It explains every detail of what is happening during every imaginable cooking process. There is an answer for virtually any question you might have with regards to cooking.
Sky News
13-03-2025
- Business
- Sky News
'I wish they realised': Top chef reveals the one thing customers should know about their bill
Every Thursday we interview chefs from around the UK, hearing about their cheap food hacks and more. Today we chat to Nick Beardshaw, chef patron at Starling in Esher, Surrey. I wish people realised... VAT is included in the menu price. When you pay £12 for a starter, the restaurant only receives £10 of it, which makes us seem more expensive than we actually are. In other countries, and indeed other UK industries, it is added afterwards at the point of receiving the bill, which makes it much more obvious to the customer what the restaurant is receiving. There are so many truffles out there that just are not worth the money... The right truffles, bought at the right time, are one of the best things ever, but unfortunately, there are so many that are just not worth it. One cheap place I love near me is... Esher Best Kebab. Everything is skilfully cooked with care. There is a great selection of marinated skewers cooked over coal. We usually go for the "charcoal special" which is a massive tray of grilled meats, including a selection of skewers, kofte and doner that feeds the whole family for at least two meals! One restaurant that's worth blowing out for is... Dorian. The best ingredients, all cooked perfectly, in a plush Notting Hill setting. The vibe is super relaxed, no frills or fuss, just the perfect local bistro. We've cut costs for our restaurant by... reducing the size of the menu. This really helps with wastage and staying in control of the food cost. It's about making sure the dishes you have on are all absolutely quality, with something for everyone, even if it is a reduced size menu. My favourite cheap substitute is... chicken thighs. They are so tasty and tender when treated properly but are so often overlooked. We have a cast iron pot for slow cooking in the oven, and chicken thighs cooked in this are just magical. Tarragon chicken in white wine, chicken balti, chicken tagine, to name just a few. The biggest mistake I see in kitchens is… overcomplicating things. The best cooking happens when ingredients are beautifully sourced and cooked simply to allow the natural characteristics to shine. My one piece of advice for an aspiring chef is… to be thick-skinned. There is a lot of criticism if you work at a high level, and you need to be able to use it to improve. You also need to be able to be self-critical to continue to improve. My favourite cookbook is... Harold McGee's On Food And Cooking. It explains every detail of what is happening during every imaginable cooking process. There is an answer for virtually any question you might have with regards to cooking.
