Kristen Schmidt is a writer and editor in Columbus, Ohio. She has a certificate in culinary arts from Washburne Culinary Institute in Chicago, where the best piece of advice she learned was, "Mise en place your life."
True story: I know a guy in Columbus, Ohio, who hangs on to pints of limited-edition flavors by Jeni’s Splendid Ice Creams. Not for days or weeks, but for months and longer. Because, as he’s explained, sometimes you get a hankering for a scoop of Lapsang Souchong with Armagnac Prunes, a flavor that was discontinued years ago.
As long as your freezer is working at its optimal level, keeping food consistently at 0°F, the food inside will be safe to eat indefinitely. There’s no safety concern with anything that’s been properly frozen. The real issue is just how much you’ll actually enjoy it, as some foods might not have the taste or texture you prefer when eating something a year later. Not willing to risk eating leathery meat? We don’t blame you.
With a package of ground beef in the freezer, you’re only minutes away from a spontaneous grilling session, Taco Tuesday, or a hearty meatloaf. This home cook’s staple is a breeze to freeze and can stash safely for months. Here’s what you need to know about it. Time is of the essence from the moment you purchase refrigerated ground beef, said Laura Hagen, senior director of the Culinary Center at the National Cattlemen’s Beef Association.
The sunshine’s nice and all, but if we had to pick one thing to bottle up and save each summer, it’d be the bounty of fresh fruits and vegetables that pop up at farmers markets all season long. For food writer Jamie DeMent, it’s a total must-do. Her grandmother had a special kitchen dedicated just to canning!
For the converted, carbon steel cookware inspires devotion, heaps of praise, and soliloquies of joy. Its fans crow about how quickly and evenly it heats, about the Zen-like experience of gradually building a nonstick patina over the course of months and years. The thing is, most of the faithful are professional cooks. Which is too bad, because if you haven’t yet cooked with carbon steel, you’re missing the best pan no one’s really talking about.