Consumer Q&A: Foodie-Qs

Q: Does soy milk require refrigeration?

A: It depends on how it is manufactured and packaged. Most soy milk, rice milk and almond milk for sale in grocery stores is shelf stable and does not need refrigeration until it is opened. However, check the carton label when you buy and follow the instructions. 

Q: Should I rinse or wash raw chicken and turkey before cooking it? 

A: No. Rinsing or washing poultry before you cook it is ineffective at killing germs and can actually spread them. You can contaminate the kitchen by splashing and dripping on utensils, countertops and other food. Recent university studies re-confirm this. Bacteria present on the surface of the meat or in the meat are destroyed by cooking it to an internal temperature of 165 degrees Fahrenheit. 

Q: How long does it take to bake a pumpkin? What is the best way to bake one? Can you cook it in a microwave oven?

A: Pumpkins are easy to cook, and fresh pumpkin is better and more versatile than canned. Here are two methods, but there are many variations:

* Select a pie or sugar pumpkin. Wash the pumpkin with water and a vegetable brush to remove any dirt from the outside. Cut in half and remove the seeds and any filaments attached to them. Place the halved pumpkin, cut sides down, in a pan. If you don’t have a big enough pan, cut the pumpkin into fourths. Add water to the pan to cover about one quarter-inch of the pumpkin. Place it in a 350-degree oven for one hour or until tender. The exact time will vary depending on the size and thickness of the pumpkin. Let the pumpkin cool, then scrape out the soft flesh with a spoon and discard the rind.

*To cook it in a microwave oven, follow the same initial procedures, but cut the pumpkin into smaller pieces. Place the pieces in a glass bowl and cover with microwave-safe plastic wrap. Cook on high until tender, about 15 minutes. Move the pieces around twice during cooking. Cool, then scrape out the soft flesh with a spoon and discard the rind.
You can substitute butternut squash for pumpkin in recipes. Because they are smaller, they are easier for some cooks to handle. You cook them the same way.  

Q: Is salt pork the same as bacon? 

A: Salt pork is not bacon. Although it is salted, it is much fattier, and, unlike bacon, it is not smoked. It is generally cut from the hog's belly or side. Because salt pork is so salty, cooks often blanch or soak it to remove some of the salt before using. There are numerous uses for salt pork. It may be fried and eaten on biscuits and used to make gravy. Some recipes for the popular French coq au vin (chicken with wine) call for salt pork. Salt pork is often used for flavoring dried beans, chowders, soups, greens and potatoes. 

Q: What are “cooking apples?” 

A: These are apples used primarily for cooking rather than eating raw. Some of these varieties have firm flesh that doesn't break down much when cooked. This is an especially good characteristic when using them to bake pies. If you are cooking applesauce or apple butter, how they hold up during cooking is less of an issue.

Some cooking apples may be tarter than apples for fresh eating. A few varieties recommended for baking include Arkansas Black, Granny Smith, Jonagold, Jonathon, Horse, Empire, Rome Beauty (aka Rome or Red Rome), Mutsu, Newtown Pippin/Albemarle Pippin, Cortland, Fuji, Winesap, Stayman Winesap, Lady, Cripps Pink (aka Pink Lady®), York Imperial, Detroit Red and Ozark Gold.

Crabapples are another kind of cooking apple that are used primarily for jellies and pickling. Many apples are dual- or multi-purpose. They can be used for baking, eating fresh or making cider or juice.  

Q: Is a slow cooker the same as a Crock-Pot? 

A: Slow cooker is the generic term. Crock-Pot is a particular brand of slow cooker. These countertop appliances have experienced a renaissance of popularity in the past few years as cooks discovered their versatility. 

They cook foods slowly at a low temperature – generally between 170 degrees and 280 degrees Fahrenheit. The low heat helps leaner, cheaper cuts of meat become tender and causes less shrinkage. That’s especially good during tough economic times.

The slow cooker method is also convenient. The food can cook all day and be ready to serve when you walk in the door in the evening. On cold winter days it is a real treat to come home to stew, soup, root vegetables, chili, beans or another hot meal waiting for you. 

Q: What is quinoa? I have seen boxes of it for sale in the grocery store. Do we grow it in Georgia? 

A: Quinoa (pronounced KEEN-wah) is an edible seed that is cooked and eaten in a variety of ways. Quinoa comes from the quinoa plant, Chenopodium quinoa. Quinoa is sometimes referred to as a grain, but a true grain has to be a member of the Grass Family such as wheat and corn. Quinoa is not a grass but is related to amaranth, spinach, beet and lamb’s quarters.

There are dozens, if not hundreds, of different recipes using quinoa. The basic recipe is to place one cup quinoa and two cups water, chicken broth or vegetable stock in a 1.5-quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all the water is absorbed (10 to 15 minutes). When done, the seeds will appear soft and translucent. After cooking, the seeds can be mixed with butter or oil such as olive oil, pumpkin seed oil or sesame/benne oil. It is sometimes served with tomatoes or roasted bell peppers or tossed with steamed vegetables such as broccoli, green peas and carrots. It also makes a good breakfast dish mixed with raisins or dried fruit, cinnamon, milk and honey.

We do not know of anyone growing quinoa in Georgia. Most quinoa is imported from Bolivia and Peru. 

Q: Do I need to refrigerate honey? 

A: No. Although it will not hurt honey, refrigeration will make it harder to spread. Storing honey at room temperature will keep it ready to use at all times; those hot biscuits won’t wait. 

Q: Can you freeze cheese?

A: You can freeze hard and semi-hard cheeses like cheddar, parmesan, Swiss and mozzarella. However, the texture may be crumbly when thawed. That means you may not be able to use it on a cheese platter, but it will be good for soups, sauces, pizza, casseroles, grilled cheese sandwiches and other cooking purposes.

When freezing cheese, cut it into portions no larger than 1.5-pound each, wrap it tightly in airtight wrapping or place it in a heavy-duty freezer bag. You can grate cheese before freezing and place it in a freezer bag. For best results, keep cheese frozen for no more than six months. Soft cheeses like cream cheese, cottage cheese and ricotta do not freeze well. Do not freeze fine or expensive cheeses; buy no more than you will use at a time.

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