| How to Store Dates Posted: 17 Dec 2017 04:00 PM PST Dates are dry fruits that have many different health benefits.[1] They have a sweet flavor, which makes them a great alternative to sugar when sweetening your smoothies and desserts. Dates taste best when they are able to retain their moisture, so storing them properly is critical. If you plan to eat your dates within a week, store them in an airtight container in your pantry. You can also use the fridge to store your dates for up to a year. If you bought your dates in bulk, or if you plan to use them at a later date, then store them in the freezer. EditStoring for Immediate Use - Place your dates in an airtight container. Glass or plastic tupperware works well. Pack the dates as tightly as you want to in the container.[2]
- Alternatively, place the dates in a resealable plastic bag. Squeeze out the air and seal the bag.
- Store semi-dry dates at room temperature. Place the dates in the pantry, or on your kitchen counter. Make sure they are out of direct sunlight if you place them on the counter. Store them away from the stove and oven as well.[3]
- Deglet Noor and Zahidi dates are considered semidry dates.
- Place soft dates in the fridge. Unlike semidry dates, soft dates are not cured before they are picked. To keep their flavor and freshness, store them in the fridge.[4]
- Medjool, Khadrawy, Halawy, and Barhi are examples of soft dates.
- Eat the dates within a week for the best flavor. The dates will not go bad after a week. They actually have a very long shelf life, up to 1 month, if stored at room temperature in an airtight container. However, the intensity of their flavor decreases the longer they sit on the shelf.[5]
- As the dates continue to dry, white spots may form on or beneath the skin. These are sugar crystals. You can dissolve the sugar crystals with low heat.
- If you notice a rotten smell, discoloration, or a loss of flavor, then the dates have expired.
- Store the dates in the fridge for a year. Place your dates in the fridge. You can store dates in the fridge for up to a year if you need to. The fridge will keep your dates tasting fresh for whenever you feel like eating some.[6]
- Semi-dry dates may last longer in the fridge than soft dates.
EditFreezing Dates for Later Use - Place the dates in a freezer bag. Squeeze the air out of the bag before sealing it. Alternatively, use an airtight container like plastic or glass tupperware. When you are packing the dates in the container, leave of headspace to allow for expansion once they freeze.[7]
- Place the bag in the deepest part of the freezer. This way, the dates will freeze faster, locking in their freshness and flavor. Storing dates in the freezer is a great way to go if you plan to use them at a much later date, or if you are unsure when you will be using them.[8]
- Take the dates out of the freezer 3 hours before using them. This way, the dates will have enough time to thaw before you eat them or use them in a recipe. The dates should taste exactly as they did the day you bought them.[9]
- If you need to use them right away, soak the dates in a bowl of hot water. They should be soft and ready to use within 30 minutes.
- Store the dates in the freezer for up to 3 years or more. Dried fruits, like dates, can last in the freezer for many years if they are sealed properly. Make sure to store your dates in an airtight container to avoid freezer burn.[10]
- If after taking your dates out of the freezer, you notice discoloration, loss of flavor, or a rotten smell, then they have expired.
- Finished.
- Dates contain many vitamins and minerals such as potassium, magnesium, manganese, copper, and vitamin B6. They are also a great source of fiber.
- Due to their high fiber content, dates promote digestion and can relieve symptoms of constipation.[11]
EditSources and Citations
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| How to Make Eggnog Posted: 17 Dec 2017 08:00 AM PST Nothing says "holiday spirit" like a glass of eggnog! It tastes like Christmas, and when you combine just a few simple ingredients, you have a treat the whole family can enjoy. Learn how to make easy eggnog for your family, a traditional batch large enough for a party, or a glass of iced eggnog to enjoy on your own. EditIngredients EditSimple Eggnog Makes 8 servings - 4 egg yolks
- 1 cup (240 ml) milk
- 1 cup (240 ml) cream
- ½ cups (120 ml) white sugar
- ½ teaspoon (2.5 ml) vanilla extract
- ¼ teaspoon (1.25 ml) nutmeg
- ¼ teaspoon (1.25 ml) cinnamon
- ¾ cup (180 ml) rum or brandy
EditTraditional Eggnog Makes 24 servings - 12 large eggs
- 4½ cups (1 L) milk
- 1½ pints (710 ml) heavy whipping cream
- 1½ cups (360 ml) sugar
- Ground nutmeg, to taste
- 3 cups (710 ml) bourbon, brandy, or dark rum
EditLight Iced Eggnog Makes 2 servings - 1 to 2 cups (240 to 480 ml) ice cubes
- 2 small eggs
- ½ teaspoon (2.5 ml) cinnamon
- ¼ cup (60 ml) agave nectar
- 1½ cups (360 ml) almond milk
- 3 fl oz (90 ml) cognac
- 3 fl oz (90 ml) rum
- 2 fl oz (60 ml) cream sherry
EditMaking Simple Eggnog - Create the milk mixture. In a large saucepan, combine the milk, nutmeg, cinnamon, and vanilla. Cook on medium low heat until the mixture comes to a low boil, stirring occasionally.
- Failing to stir the milk mixture as it boils can cause it to burn and stick to the bottom of the pan, which may ruin the taste of your eggnog.
- Make the egg mixture. In a large bowl, combine the egg yolks and the sugar, and beat or whisk until fluffy.
- If using an electric beater, beat the egg mixture on low speed for one or two minutes.
- Add the milk mixture slowly to the egg mixture and cook. Whisk the milk mixture into the room temperature egg mixture until the ingredients are well incorporated. Pour the combined mixture back into the saucepan. Cook it over medium heat until it becomes thick, which takes about three to five minutes.
- Eggs must be tempered, which means it's important to add the milk mixture gradually to the room temperature egg mixture. Combining them too quickly or adding the eggs directly to the hot saucepan can cause the eggs to curdle and ruin the eggnog.
- Remove the eggnog from the burner. Let it cool at room temperature for about an hour or two, or until the mixture itself reaches room temperature
- Add the remaining the ingredients. Stir in the cream and rum or brandy. Mix the eggnog well.
- Feel free to skip the rum/brandy for a non-alcoholic version.
- Cover the eggnog tightly with plastic wrap. Refrigerate it overnight to let the flavors combine, and serve with a dash of nutmeg and a cinnamon stick garnish.
- The eggnog is best if enjoyed within several days. Refrigerate unused portions and toss it after a week or if the eggnog develops a foul odor.
EditMaking Traditional Eggnog - Separate the egg whites from the yolks. Crack each egg in half over a bowl and gently transfer the yolk from shell to shell, letting the white drop into the bowl. Transfer the remaining yolks to a separate medium mixing bowl.
- It's a good idea to separate the whites from one egg into a small bowl and, if the separation is a success (no yolk gets in), pour the whites from that egg into the large bowl. Repeat this process for each egg to minimize the risk of adding unseparated yolks or shell fragments to the main mixing bowl.
- If you get yolk in the whites, save that egg for breakfast: whites will not whip when contaminated with egg yolk.
- Beat the egg whites and sugar. Using an electric beater set on medium speed, beat the egg whites until they turn white and frothy. Add half the sugar and beat just until soft peaks begin to form.
- You can technically use a whisk instead of an electric beater, but the process will take more time and energy.
- "Soft peaks" should just begin to hold their form when you remove the mixer, but they'll melt back into the whites after a second or two.[1]
- Mix the egg yolks with sugar. Mix the remaining half of the sugar into the egg yolks in a separate bowl. Beat the mixture with a whisk until it is well blended.
- Combine the egg mixtures. Gently fold the egg yolks into the beaten egg whites using a spatula, pouring slowly. The goal is to keep the fluffiness of the whites, which means you can stir too quickly or press too hard.
- Add the rum, milk and cream. Slowly pour the rum into the egg mixture, gently folding it in with your spatula. If you're serving the eggnog to children, you can leave out the alcohol. Next, add the milk and cream slowly to the bowl, gently stirring them in.
- Start with 4 cups (1 L) of milk, then add more later to adjust the consistency. If you're adding alcohol, you may not need any more milk.
- Some cooks recommend heating the milk and cream before adding to the egg mixture to help thicken and slightly cook the eggs. If you're worried about eating raw eggs, follow this step.
- Taste the eggnog and decide whether to add more alcohol.
- For thicker eggnog, reduce the amount of milk by half.
- Whip the eggnog. Beat the reserved half of the cream in another medium bowl until nearly stiff, then gently fold the whipped cream into the mixture. Transfer the finished eggnog to a large punch bowl for serving.
- Stiff peaks should be firm and should not collapse into themselves when you pull away the mixer.[2]
- Serve in clear glasses and top with whipped cream. Grate or sprinkle some nutmeg on top for a pretty touch.
- You can safely save leftovers in a sealed dish in the refrigerator for a few days or up to one week.
EditMaking Light Iced Eggnog - Blend the milk and ice. Fill the blender half full with ice cubes. Pour in the almond milk. Blend the milk with the ice until it becomes smooth and frothy.[3]
- Almond milk makes this version of eggnog appropriate for lactose intolerant guests.
- If desired, you could swap the almond milk for soy milk, dairy milk, or other nut milks for a slight twist.
- Mix the eggs, agave nectar and cinnamon. In a separate bowl, mix the eggs and the agave nectar with a whisk, making sure they are well incorporated. Stir in the cinnamon.
- Since you won't be able to heat this recipe, it's crucial to use pasteurized eggs to reduce the risk of foodborne illness.
- Blend the remaining ingredients. Pour the egg mixture, the cognac, the rum, and the cream sherry into the blender. Puree the ingredients until they reach a smooth consistency.
- Skip the alcohol if serving this to minors or if you prefer non-alcoholic eggnog.
- Serve the eggnog. Pour the eggnog into a glass and serve with a straw. This iced eggnog makes a delicious Christmastime treat when you're in the mood for something light and fresh.
- It's best to enjoy this eggnog shortly after making it since the eggs are still raw, but you will likely be able to store it in a sealed container in your refrigerator for a few days if there are leftovers. Discard the eggnog if it takes on a strange odor or texture, however.
- If you want to make non-alcoholic eggnog, simply skip the rum and the bourbon. Then folks who want to spike their nog can add liquor to their cup as they like.
- If you're having a family get-together, double the ingredients and make one alcoholic batch and one regular batch.
- Be gentle during the entire mixing process. Don't over-beat the eggs or the cream; the whipped cream will begin to taste like butter when whipped too long.
- After a while, the mixture starts to separate to make a heavy fluid with a fluffy head, so when serving it, make sure you get a representative sample of each.
- Add milk to change the consistency of the eggnog if it is too thick.
- If you add alcohol to the eggnog, be careful. If someone drinks too much, make sure that the person stays in for the night. Be vary of an hangover.
- While eggnog is a holiday tradition, increased awareness that consuming raw eggs has the potential to cause foodborne illness has led to some advocating cooking your nog. If you want to enjoy raw eggnog without the worry, you may buy pasteurized shell eggs from many grocery stores. Raw, non-alcoholic eggnog made with Davidson's Safest Choice™ Eggs is safe for your entire family including children, pregnant women, and older adults. Davidson's Safest Choice® Eggs are pasteurized in an all-natural warm water bath to eliminate the risk of Salmonella. [4] The traditional explanation concerning the safety of eggnog is that the liquor is strong enough to kill whatever problems the eggs introduce. Food poisoning studies show that the risk is reduced with strong liquor. However, the FDA does not advise counting on alcohol to kill all the bacteria. [5]
EditThings You'll Need EditMaking Simple Eggnog - Large saucepan
- Mixing spoon
- Large mixing bowl
- Whisk or electric beater
- Plastic wrap
EditMaking Traditional Eggnog - 2 medium mixing bowls
- Large mixing bowl
- Electric beater
- Whisk
- Flat spatula
- Plastic wrap
EditMaking Light Iced Eggnog - Blender
- Whisk
- Medium mixing bowl
- Sealed container
EditRelated wikiHows EditSources and Citations
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| How to Preserve a Bouquet Posted: 17 Dec 2017 12:00 AM PST Preserving a bouquet is a great way to memorialize a special event like a wedding, anniversary, or birthday. Framing preserved flowers is also a fun way to decorate the walls in your house or apartment. Preserve your bouquet by pressing it in a book, or by hanging it upside down to dry in a closet. Alternatively, use silica gel to preserve the shape and color of your bouquet. EditHanging the Bouquet Upside Down - Use jute twine to tie the stems together. Place of twine on a table. Lay the stems of your bouquet on top of the twine. Wrap the middle of the stems tightly with the twine 7 to 10 times, or until secure. Double or triple the knot.[1]
- If you need to protect your work surface, cover the table with sheets of newspaper.
- Make sure to leave enough twine free so you can hang your bouquet upside down.
- Fasten the twine to a hanger. Tie the loose ends of the twine around the bottom of a wire hanger. Double or tripe the knot to secure the flowers to the hanger. Your bouquet should be hanging upside down from the hanger.[2]
- If your bouquet is particularly heavy, then use a plastic hanger instead.
- Hang the bouquet in a dry, temperate area for 2 weeks. Hang the bouquet in a hallway or bedroom closet. Let the flowers dry upside down for 2 to 3 weeks. [3]
- Place the bouquet in a vase. Once the flowers are completely dry, remove them from the closet. Use scissors to cut the twine free from the bouquet. Place the bouquet in a vase of your choice.[4]
- Flowers that are completely dry look stiff and crispy, and they are brittle to the touch.
- Enclose the bouquet in a glass case. Measure the length and circumference of your bouquet with a measuring tape so you can buy a case that is an appropriate size. Place your bouquet in a glass dome, or in a rectangular or square display case to further preserve it. Set the case on a shelf or on a pedestal in your living or dining room.[5]
- You can purchase glass cases from your local crafts store, or online.
EditPressing and Framing Your Bouquet - Pick your favorite flowers from the bouquet. Using scissors, cut the stems until of stem or less is left. Discard the stems.[6]
- Open up the middle of a heavy book. Place a piece of parchment paper on the page. Place 1 to 2 flowers on the parchment paper. Place another piece of parchment paper on top of the flowers. Slowly close the book, making sure not to move the flowers.[7]
- The additional parchment paper will prevent ink from staining the flowers.
- Heavy books like textbooks, dictionaries, and phone books work great.
- Weigh the book down. Pile several books or place something heavy, like a vase, on top of the book with the flowers in it. The added pressure will help press the flowers down further.[8]
- Let the flowers set for 2 weeks. This will allow time for the flowers to dry out and compress. The flowers are ready once they are completely flat, and look and feel dry and brittle.[9]
- If your flowers are still not flat after two weeks, then let them set for another week.
- Choose a picture frame while your flowers are setting. Visit your local crafts store. Choose a picture frame that will be big enough to fit your flowers in it. Pick a frame that will complement the color of your flowers. Additionally, choose a sturdy frame, like a metal or wood frame with a glass covering.[10]
- For example, a white frame will go well with bright or pastel-colored flowers. Gold, silver, and bronze frames go well with any color combination.
- Remove the flowers from the book. Open the books slowly. Because dried flowers are very delicate, use tweezers to lift the flowers off of the parchment paper. Place the flowers on clean sheets of parchment paper.[11]
- Cut a piece of cardstock to fit inside the frame. Remove the back of the frame. Place the back of the frame flat on top of a blank piece of cardstock. Use a pencil to trace the outline of the frame. Use scissors to carefully cut out the outline.[12]
- Arrange the flowers. Using your tweezers, arrange the pressed flowers on the parchment paper to create a design. Play with the arrangement to get a design that you like. Once you settle on a design, take a picture of the design with your phone. This way you can remember how the design looked when you are ready to glue the flowers.[13]
- If you can't decide on a design, take a picture of each option. Compare and contrast them to decide which one you like the best.
- Make sure to handle the flowers with care. Because too much handling can cause your flowers to break down, only arrange them 2 or 3 times.
- Glue your flowers to the paper. Pour a small amount of glue into a shallow dish or bowl. Pick up each flower with your tweezers. Dip a toothpick in the glue. Use the toothpick to spread the glue on the back of the flower. Position the flower on the paper and press it gently for 5 seconds. Repeat this process for each flower. Once you are finished, place your flower design in a dry, well-ventilated area to dry for 1 to 2 hours.[14]
- Use more glue for thicker flowers.
- Use Elmer's glue or a craft glue to paste your flowers to the paper.
- Place the design in the frame. Lie the flower design face down on the glass. Place the back of the frame on top. Then secure the back of the frame per the frame's tabs or screws. Hang the frame on a wall in your living room, dining room, or hallway.[15]
- Make sure the glue is completely dry before placing the design in the frame.
EditUsing Silica Gel - Cut the stems with scissors. Clip the stems until of stem is left. Discard the stems.[16]
- Fill a plastic, airtight container halfway full with silica gel. Depending on the size of your container, you may need to use multiple containers to fit all of your flowers. Before placing the flowers in the silica gel, sprinkle silica gel inside the flowers. Make sure silica gel gets all the way inside the petals.[17]
- Contrary to its name, silica gel is more like a sand than a gel.
- You can find containers at your local hardware store or crafts store.
- Place the flowers upright in the silica. Place them side-by-side, but try not to overcrowd them. Leave a little room, about of space, between each flower.[18]
- Additionally, avoid stacking the flowers on top of each other.
- Fill the rest of the container with silica gel. Do not pour the silica gel directly on top of the flowers since this will distort its shape. Instead, build up the silica gel by spreading it around the flowers. Add silica gel until the flowers are completely covered.[19]
- Let the flowers set for two weeks. Place and secure the lid on each container. Place the containers in a cool, dry place, like a hallway or bedroom closet.[20]
- Visit your local craft store to purchase a shadow box. Do this while your flowers are setting. Choose a shadow box that is deep. This way, the flowers will have enough room to fit inside the shadow box.[21]
- Remove the flowers and spray them with a fixative spray. Gently pour the silica gel out into a large bowl to remove the flowers. Mist each flower with fixative spray. The fixative spray will help preserve the color of the flowers. Alternatively, use hairspray.[22]
- You can purchase fixative sprays from your local crafts store.
- Arrange them inside the shadow box. Remove the back of the shadow box. Place the flowers upside down against the glass. Arrange them however you like. Play with the arrangement before you decide on a final design. Take a picture of the final design so you have a reference to refer back to once you begin gluing the flowers to the back of the shadow box.[23]
- Hot glue the flowers to the back of the shadow box. Lay the back of the shadow box flat on a protected work surface. Place a dime-sized amount of hot glue on the back of a flower. Place and hold the flower to the back of the shadow box for 30 seconds. Repeat this process for each flower.[24]
- To protect your work surface, cover it with sheets of newspaper.
- You can purchase a hot glue gun and glue from your local crafts store.
- Display the shadow box. Hang the box on a wall in your bedroom, living room, or dining room. Alternatively, place the box on a shelf, or stand it up against the wall on top of a table.[25]
- Contact a professional if you are unsure about preserving your flowers. A professional can freeze dry your bouquet to preserve it for you.[26]
EditSources and Citations
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