KitchenSavvy

Mexican Vanilla Extract - Is It Safe?

Happy New Year.  Some friends of ours just came back from a trip to Mexico and they brought us a bottle of vanilla concentrate. I’ve never used ‘concentrate’ before so decided to Google it.  Some people are saying to not use it for it could cause liver damage if there’s a certain ingredient in it. Can you help clarify some of this for me and if’s it’s okay to use does one use it as normal vanilla in recipes?
--Belinda

Vanilla extract is a liquid food flavoring made from the seed pods of the vanilla plant.  There are numerous varieties of the vanilla plant that are used for making vanilla flavoring and extract.  In fact, the first records of vanilla are from when the Spanish arrived in the Gulf of Mexico, around the area that is now known as Veracruz.

While there may be some perfectly good and safe vanilla made in Mexico, unfortunately there are others that are not safe and shouldn't be used.  According to the U.S. Food and Drug Administration one ingredient that is used in making so-called vanilla flavoring is the bean of the Tonka plant (Dipteryx odorata, also known as Coumarouna odorata).  The tonka bean is sometimes described as double vanilla or vanilla on steroids, due to its strong flavor.  Unfortunately, tonka also contains a substance called Coumarin, which has blood thinning properties and has been shown to cause liver damage.  Because of this, foods and foodstuffs containing tonka bean or its extract are banned in the United States and several other countries.

The FDA says "Be wary about buying products labeled "Vainilla" or "Extracto de Vainilla" in Mexico and other Latin American countries. Look for "vanilla bean" in the ingredient list on the label. If it has "tonka bean" or if there is no ingredient list or a vague one, do not purchase this product."

My best advice is to thank your friends for thinking of you and go back to using your favorite store-bought vanilla.  It is not worth the risk to your health, or that of your loved onces, to use any ingredient that you are not confident is safe.

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Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward

Raw Egg Whites

Making "White Christmas Pie" for the first time, the recipe calls for beaten egg whites, with cream of tartar and sugar but never says to "cook" it.  Is it necessary to cook the egg whites, or is it safe to use them, blended with other ingredients?

--Dora

You are right to be concerned about using raw egg whites.  The USDA now warns against eating anything made with raw eggs and especially about serving them to infants, young children, older adults, pregnant women, and people with weakened immune systems, since they are the most susceptible to salmonella bacteria.  The risk is especially high in something like White Christmas Pie, since it is typically made well ahead of consumption and may be eaten over a period hours or even days.

There are alternatives however.  Some cooks have suggested a process for heating the egg whites with water, sugar and cream of tartar over a double boiler until they reach a temperature of 160°F (71°C).  I'm not crazy about this method for two reasons -- first because raising the temperature increases the risk of contamination so you need to be sure to heat the entire amount to that temperature and hold it there, and second because there is a chance of actually cooking the eggs if they are over-heated.  If done right, however, apparently you can still whip the egg whites as usual.

The other alternatives are the whites of pasteurized in-the-shell eggs and powdered egg whites or meringue powder.  The US FDA has approved the pasteurization of whole eggs in their shell.  They can be found in some grocery stores and can be used in recipes calling for uncooked eggs.  Powdered egg whites are also pasteurized and can be used.  They are reconstituted with water following the manufacturer's directions and should whip well for this recipe.

Meringue powder is powdered egg whites already blended with sugar and stabilizers such as gum arabic, as well as flavor and preservatives.  Since they already contain sugar and usually vanilla, you will likely need to reduce or completely omit the sugar and vanilla called for in the recipe.  It may take a bit of experimenting to find the right amount of sugar and vanilla to use.

In any case, the pie should be kept refrigerated until served.

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Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward

How Long can Cooked Leftovers be Kept?

How long can meatball stew be left in fridge after cooking?

--Linda

A lot of factors can influence how long leftovers can be kept, but generally assuming that the food was properly cooled through the danger zone between 140°F (60°C) and 40°F (4°C), see How Long Can Cooked Food Be Left Out.  It should be stored in the fridge within 2 hours total time since it was cooked.  If both of these are the case, then, according to the USDA Food Safety and Inspection Service, the rule of thumb is the food can be kept safely for 3 to 4 days.

If food was left out too long, or was kept at a temperature within the danger zone longer than 2 hours, then the answer is that it is already spoiled, and should be thrown away.  Now, I know that there are going to be people who say they hate to waste good food, and I invariably hear from somebody who claims to have an iron stomach, but the best motto is "When in doubt, throw it out!"  You don't want to take chances with your health or that of your loved ones.

When reheating leftovers, they should be heated to at least 165°F (74°C).  Sauces, soups and gravies should be brought to a full boil.  If food is reheated in the microwave, it should be left to stand for 5 minutes or so to allow the heat to even out.  Microwaves heat food unevenly so some areas may be above the 165°F limit while other places are still cold.  Standing time helps to even this out.

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Due to the volume of questions received, not all can be answered.
© Lost Hobbit Enterprises 2004 onward

Iced Cube Steak

We had some cubed steak in our freezer.  The freezer went out and the steak was thawed.  I cooked the cubed steak and have re-frozen it.  Is that safe,  or do I need to throw it away?

--Robin

 

Assuming that even though the steak thawed out, it remained at a temperature below 40°F (4°C) and for no more than a couplel of days, then you are likely OK to cook and re-freeze it.  You need to cook it thoroughly, to an internal temperature above 165°F (74°C), before freezing it again, after which it should keep well for a month or so. 

If the meat spent any significant amount of time above 40°F (4°C) before you got to it, then it is probably safer to throw it away.  If you aren't sure how long it was above that temperature, then best not to take chances.

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If you have food or cooking questions, send them to Questions@KitchenSavvy.com

Due to the volume of questions received, not all can be answered.
© Lost Hobbit Enterprises 2004 onward

Defrosting Frozen Turkey

How long does it take to defrost a frozen turkey?

--Andy

The length of time it takes to defrost a frozen turkey depends on a few things, most importantly the weight of the bird and the method used.  The length of time will also be affected by the temperature at which it is being defrosted.

There are two generally accepted ways of defrosting a turkey that are considered safe.  The best way is to place the whole bird in your fridge and defrost it slowly.  Using this method, it will take about 5 hours per pound, or 10 hours per kilogram.  The exact length of time may be a bit shorter or longer, depending also on the temperature of the frozen bird and the temperature of the refrigerator.  Since the thawed bird can remain in the fridge for a day or two after it is defrosted, it is better to give yourself some extra time, if possible, rather than not thaw it long enough.  It is recommended that you place a large pan under the bird so that any juices that leak out are caught in the pan rather than dripping onto any food on a lower shelf.

Alternately, if you are short of time, or if the turkey hasn't completely defrosted in the fridge, you can try defrosting it in a bath of cold water.  The water must be kept at or below 40°F (4°C), and the bird must be completely submerged.  Run cold water into a large basin or sink and place the bird, still in its packaging into the water.  If you have a probe thermometer, you may be able to use it to be sure the water remains cold.  Because water is a better heat conductor than air, this method is somewhat faster than using the fridge.  Depending on the size of the basin or sink, defrosting should take about 30 minutes per pound or one hour per kilogram.

Methods that are not recommended are thawing the turkey in your microwave, assuming you have one that is big enough, or thawing at room temperature.  Both of these methods increase the risk of food borne illness.

To read about how long to cook the turkey, see Roast Turkey Temperature.

To read about keeping leftovers, see How Long will Leftover Turkey Keep in the Fridge.

And to read about food safety for stuffing, read Dis-dressed Turkey.

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If you have food or cooking questions, send them to Questions@KitchenSavvy.com

Due to the volume of questions received, not all can be answered.
© Lost Hobbit Enterprises 2004 onward

 

Dis-dressed Turkey

I understand that the common wisdom nowadays is to cook stuffing separately from the turkey.  Why?

--Karen

In order for salmonella and other bacteria to be killed, most food, including turkey,  should be cooked to an internal temperature of 165°F (74°C).  The temperature should be measured at the center of the food.

The ideal cooking temperatures for turkey are 165°F (74°C) for breast meat and between 175°F (80°C) and 180°F (82°C) for the leg and thigh.  At those temperatures, the light and dark meats are at their most tender and moist.  Above those temperatures, the proteins start to tighten, squeezing out moisture and leaving the meat drier.  At approximately 12 - 15 minutes per pound (27 - 33 minutes per kg), an 18 pound (8 kg) turkey will take between 3 ½ and 4 ½ hours to cook¹.

So, here is the problem.  During the time a stuffed turkey is sitting in the oven, juices from the meat, possibly contaminated with salmonella or other nasties, are soaking into the stuffing.  Since the food is in a nice warm environment, the bacteria will grow even faster than normal.  By the time the breast meat reaches its ideal temperature the stuffing has been acting as a bacteria culture for around three hours or so.  If you go for the higher temperature on the thigh meat, it has been sitting even longer.

Instead of measuring the temperature at the the center of the breast or thigh, you need to measure the temperature in the center of the stuffing.  Because the heat had to penetrate the breast and thigh to get to the stuffing, by the time it is thoroughly heated, the meat is likely overdone.

The other problem with stuffing inside a turkey is that if it is not thoroughly cooked and then is left inside the cavity, it can contaminate the leftover turkey.  Stuffing should always be removed from inside the cavity before the leftovers are refrigerated².

The easiest way to avoid this dilemma is to cook the turkey and the stuffing separately.  Prepare the stuffing as normal but keep it refrigerated in a covered casserole dish until about a half hour before the turkey is finished.  Then put it in the oven and let it cook while the turkey finishes and rests before carving.  All together that should give you about a full hour of cooking.  Check to be sure that the stuffing has reached at least 165°F (74°C), and if necessary cook it a bit longer.  If you miss the taste of the pan juices soaked into the stuffing, you can pour some into the stuffing from the bottom of the roasting pan when the turkey comes out to rest before you make the gravy.  Also, if you want, you can take the lid off of the casserole for the last 20 minutes or so to brown the top.

I make a version of the Mashed Potato Stuffing I had the first time I went to Christmas with my future in-laws.  This year at Thanksgiving there were rave reviews about the stuffing, which had been cooked outside the turkey as described above.

^1. Always use a thermometer to measure doneness.  Cooking times are approximations for planning.

^2. If you absolutely must cook the stuffing inside the bird, you can use a stuffing bag to make removal and serving easier.

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Due to the volume of questions received, not all can be answered.
© Lost Hobbit Enterprises 2004 onward

How to Tell if Eggs are Fresh

I have a carton of eggs without a best-before date on it.  I think I have had the eggs for about two or three weeks.  Is there any way to tell if they are fresh?

--Lin

There are two ways to tell how fresh your eggs are, but you need to remember that these are rough guidelines and that they don't necessarily tell you if the eggs are safe to eat.

The first method is to fill a container with cold water.  If your egg is fairly fresh, it will sink to the bottom of the bowl and lay on its side, maybe tilted a little toward the rounder end up.  As the egg gets older, it loses moisture and the air sac inside the rounder end enlarges.  A somewhat older egg may still sink to the bottom of the bowl, but will rest on the pointy end.  If the egg floats with the round end slightly above water, then it is old and should be discarded.

The container needs to be deep enough that you can clearly see if the egg is submerged, touching the bottom, or floating.  A four cup (one liter) glass measuring cup is ideal for this test.

If you were planning to crack the egg anyway, you can also tell the freshness by emptying the egg onto a flat dish, such as a side plate.  If the egg is completely fresh, the white will stay together and mound up noticeably around the yolk so that it clearly can be seen to have two levels.  The yolk will be rounded and well domed.  As the egg get older, the white becomes more runny, spreads more on the plate and doesn't rise around the yolk.  The yolk also becomes flatter.  If the white is watery and shows little or no rise in level around the yolk, then the egg is quite old.

As I said above though, these are tests only of the age of an egg and don't tell you about the safety.  Improperly stored eggs can be contaminated and still pass these tests.  For safety, always try to be sure and buy eggs in a carton with a clear date, keep them in the carton, and don't move eggs from one partly used carton into another.  Always use eggs before the best-before date.

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Due to the volume of questions received, not all can be answered.
© Lost Hobbit Enterprises 2004 onward

Out of Date Cake Mixes

I have several out of date cake mixes, probably about two years old.  I assume they would not rise properly as the baking powder in them has lost its potency.  Would they work if I added fresh baking powder?  What would be the proper amount, if so?   Thank you, although I suspect the answer will be, "try it and see."

--Geri

You are likely right that the potency of the baking powder will have lessened during the time the cake mixes have been sitting on the shelf.  How much potency has been lost depends on a number of factors, so it would be hard to estimate how much fresh baking powder would be needed to bring things back to where they should be.

But that may not be the only reason that the cake mixes are no longer good.

Pretty much all cake mixes contain fats that will go rancid with time.  It goes rancid through the oxidation of fat molecules.  This happens easiest in unsaturated fats.  Saturated and trans fats are less prone to oxidation but can undergo chemical changes that break the fat down into simpler molecules that can then oxidize.  Rancid fats have an unpleasant flavor and a sharp stinging odor that ruin the taste of foods, and may not be healthy to eat.

Another problem is that the flavor compounds such as vanilla, lemon, chocolate and so on, that are used in the cake mixes lose their potency over time.  An old cake mix may well taste more bland than a fresh one.

So, this time I wouldn't recommend a "try it and see" approach.  For food safety reasons, the motto "when in doubt, throw it out" comes more to mind in this case.

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Due to the volume of questions received, not all can be answered.
© Lost Hobbit Enterprises 2004 onward

Keeping Easter Eggs

How long can you keep boiled easter eggs without refrigeration?  How long can you keep boiled eggs in the fridge?  Please, we need this answer A.S.A.P.

--Ed

I assume when you ask how long can you keep boiled Easter eggs without refrigeration, you mean ones that you intend to eat afterwards.  If so, then the general food safety rule holds.  Cooked food should be kept no more than two hours at room temperature.   You may think that the shell will provide some extra safety, and therefore more time, but when it comes to food safety and the health of family and friends, it is always better to err on the conservative side, so stick with just two hours.

According to the American Egg Board, hard cooked eggs still in their shells will keep in the fridge for up to one week.  If they are peeled, they should be kept in the fridge for no more than three days.

If you store hard boiled eggs in the fridge, you may notice an odor from the outgassing of hydrogen sulfide formed during the cooking.  The odor will dissipate in a few hours and does not necessarily mean that the eggs were bad, assuming they were not past their "best before" date.

In any case, if you are dyeing the eggs first and then plan to eat them, be sure to use only food safe dyes.  Regular food coloring works well for dyeing eggs.

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Due to the volume of questions received, not all can be answered.
© Lost Hobbit Enterprises 2004 onward

Cleaning Cutting Boards

I recently received a plastic and a wooden cutting board.  Unfortunately neither came with cleaning instructions.   I use the plastic type for the meats, and the wooden for vegetables, fruits and breads.  How do I make sure I am not having any bacteria or other bad things pass on to other foods?  In other words, how do I clean my cutting boards?  Thanks

--Gordon

It may surprise you to hear this, but tests of bacteria counts on well maintained cutting boards actually show that wood may actually be as safe as, or safer than, plastic!  The grooves cut into the plastic board during regular use are a great harbor for nasties.

Cutting boards are made from several materials, including wood, various plastics, glass and bamboo.  Wooden boards may be solid block, glued up pieces, laminates or wood composite particle boards.  Dealing with the first issue, if you have a glass cutting board, throw it out.  Glass dulls knives.

Generally, wooden boards that are either solid or glued up from boards or blocks need to be hand washed.  Washing them in a dishwasher or leaving them to soak will leech out natural oils and eventually cause the wood to check or split.  Use a clean dishrag to scrub them well in hot soapy water.  After cutting poultry, it is a good idea to either clean them first in a weak bleach solution (1 tablespoon of chlorine bleach to 1 gallon of hot water) or have a spray bottle with the chlorine solution to spray them down with.  Rinse and then wash as above. Rinse again to remove any soap left on the surface.

Some people like to occasionally wipe their wooden cutting boards with a cloth moistened with mineral oil.  This helps restore the surface appearance and may help prevent food odors from getting into the pores of the wood.  If you do that, allow it to sit for a minute and then buff with a paper towel to remove any excess oil.

If your wooden board starts to get deep cuts or chunks missing from the surface, or if it develops an off odor, then either replace it or it may be possible to have it resurfaced by planing off the top of the board.  Plastic or laminate boards that are badly marred or become smelly should be thrown out.

Plastic cutting boards can usually be washed in your dishwasher, assuming you have one, but should not be run through a sterilize or heat dry cycle as these may permanently damage the board.  The hot water and dishwasher soap should be enough to sterilize the board, but you may still want to give them a bleach treatment after cutting up poultry before putting them in the dishwasher.  If you don't have a dishwasher, then wash them as above for wooden boards.  Plastic boards can be left to soak.

Some laminate and bamboo boards will tolerate  the dishwasher, but follow manufacturers'  instructions.  If you aren't sure, then hand wash.

Personally, I almost exclusively use rigid white plastic cutting boards because of their convenience.  I look for ones that are not so smooth as to slide around or have the knife or food slide on them.

One final comment on the issue of cross contamination from your cutting board, always cut meat or poultry last.  If you can't do that, use a second board or wash your cutting board well, as described above, before cutting anything else.

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If you have food or cooking questions, send them to Questions@KitchenSavvy.com
Due to the volume of questions received, not all can be answered.
© Lost Hobbit Enterprises 2004 onward