| How to Freeze Apples Posted: 14 Nov 2018 04:00 PM PST If you want to freeze your apples to use later on, there's a super easy way to store them. Apples are generally peeled, sliced, and cored before being frozen, and they should be preserved using either lemon juice, salt water, or fruit preserver. By placing your apples in a freezer-safe container, your slices will stay tasty for up to a year. EditPeeling and Slicing the Apples - Wash the apples under clean running water. Turn on the faucet and place the apple underneath, using your fingers to scrub the apple gently to remove any surface dirt. Once the apple is clean, dry it off with a paper towel or clean cloth.
- Remove any produce stickers from the apple as well.
- Peel the apples using a vegetable peeler. Be careful when using the peeler and go slowly, starting at the stem and working your way around the apple in a circle. Remove all of the skin so that the apple is ready to be sliced. Repeat this process for however many apples you're using.[1]
- If you don't have a vegetable peeler, you can use a paring knife.
- Remove the core with a sharp cutting knife. Cut the apples in fourths with the cuts going lengthwise at the stem. Use the knife to carefully cut out the core of each slice so that there aren't any seeds left.[2]
- Core the apples on a cutting board to make the process easier.
- Slice the apple sections into smaller pieces perfect for freezing. How many slices you have depends on personal preference, but cutting the apple into 8-12 slices is a good size. You can slice them using an apple slicer (which also removes the core), or you can use a knife and cut the apple into slices yourself.[3]
- Place the apple sections on a cutting board when you're slicing them.
- Cut the apple into thin slices perfect for an apple pie, or cut them into square chunks to put in smoothies.
EditPreserving the Apples - Preserve the apples as soon as you peel and slice them. This prevents the apples from browning too quickly. Choose which way you want to preserve the apples, whether it's using lemon juice, soaking them in salt water, or using a fruit preserver.
- Use lemon juice to keep the apple slices from browning. Combine of water with of lemon juice in a bowl, stirring it thoroughly with a spoon. Put the apple slices in the bowl and let them sit in the lemon juice and water for 5 minutes.[4]
- Make sure all of the slices are submerged in the lemon juice mixture at some point.
- Soaking the apples in the lemon juice and water mixture shouldn't alter the taste very much.
- The ascorbic acid is what helps the lemon juice prevent browning.
- Soak the apples in salt water to keep the apples fresh. Pour of room temperature or warm water into a bowl along with of salt (table salt is fine). Stir the mixture until the salt dissolves, and then add the apple slices. Let the apples sit in the salt water for a few minutes before taking them out.[5]
- Make sure to evenly coat each slice with the salt water to ensure they stay fresh.
- The salt acts as a preservative, prolonging the amount of time you can store the apple slices without them going bad or getting freezer burn.
- Once the apples are thawed, they may have a slightly salty taste. Rinsing the apples under clean running water may help with the salty flavor.
- Sprinkle the slices with a fruit preserver to ensure they store well. Purchase a fruit preserver from a grocery store and follow the directions on the container to cover the apples. These most often come in a powder form, so apply the fruit preserver in an even coat making sure to cover both sides of every slice.[6]
- Fruit preservers should not alter the taste of the apples.
EditFreezing the Apple Slices - Drain the apple slices in a colander if you soaked them. If the apple slices were put in a liquid to sit for a few minutes, pour the bowl of apples into a colander to drain out the liquid. Shake the colander lightly to ensure all of the liquid gets strained.[7]
- Don't rinse the slices after they've been treated, as you don't want to remove the lemon juice, salt water, or fruit preserver.
- Spread the slices out on a baking sheet. Line a baking sheet with parchment paper to prevent the slices from sticking to the pan. Place each apple slice on the parchment paper so that they're lying flat and are evenly spaced out.[8]
- It's important that the apple slices aren't touching each other on the baking sheet, or they'll stick together when frozen.
- Put the baking sheet in the freezer for 1-3 hours. Make sure the baking tray is put into the freezer lying flat so that the apple slices don't slide off. Leave the slices in the freezer for a little over an hour if the slices are super thin, or for about 3 hours for thicker slices.[9]
- Freezing the slices separately helps prevent them from sticking together when you put them in a bag in the freezer.
- Remove the apples from the tray and put them in a sealed container. Once the slices are frozen individually, place them in a freezer-safe plastic bag or in a hard plastic container. Make sure you remove as much air as possible from the plastic bag or container to help prevent freezer burn.[10]
- Write the date on the container before putting it in the freezer, as well as something like "Apple slices" so you remember what the food is.
- Remove the apple slices from the parchment paper using your fingers or a spatula.
- Store the apple slices in a freezer for up to a year. With your apple slices sealed off in a freezer-safe container, they should last several months to a year. Try to use the apple slices before freezer burn starts to form for the best taste.[11]
- To defrost the apples, place the sealed container in the refrigerator for at least 6 hours, or put them in a bowl of water for 1 hour or less.
- If you're only planning on using a portion of the apples, remove only that portion from the freezer so you're not thawing and refreezing them.
- The texture and taste of an apple will change when you freeze it, but some varieties hold up better than others. Sweet apples, like Fuji and Gala varieties, maintain their taste better than tart apples while pie apples, like Golden Delicious and Granny Smith, maintain their texture better than mealy apples, like the Red Delicious.
- Avoid freezing apples with lots of bruises or rotten sections in them.
- Frozen apples are perfect for making things like smoothies, apple pie, or muffins.
EditThings You'll Need - Vegetable peeler or paring knife
- Sharp cutting knife
- Baking sheet
- Parchment paper
- Cutting board
- Large spoon
- Large bowl
- Flat spatula (optional)
- Lemon juice (optional)
- Salt (optional)
- Fruit preserver (optional)
- Freezer-safe plastic bags or containers
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| How to Get Caffeine Out of Your System Posted: 14 Nov 2018 08:00 AM PST Caffeine is found in a wide variety of foods and beverages including coffee, tea, energy drinks, and chocolate. Although it helps many people to feel awake and perked up in the morning, consuming either too much caffeine, or at the wrong time, can be disruptive to your day. There are a few different ways to help you get caffeine out of your system quickly, such as drinking water, exercising, and taking a nap. Reducing the amount of caffeine that you consume in the long-term is another way to get it out of your system. EditHelping Your Body to Clear Caffeine - Seek emergency medical care if you exhibit symptoms of caffeine overdose. Caffeine overdose is a serious medical condition that requires immediate treatment. If you are having trouble breathing, are vomiting, experiencing hallucinations, or having chest pain, seek professional medical help straight away.[1]
- Other symptoms of a serious caffeine overdose include confusion, a fast or irregular heartbeat, convulsions, and uncontrollable muscle movements.
- Drink enough water so that your urine is light yellow. The jittery feeling from too much caffeine can be reduced by not letting yourself get dehydrated. For every cup of coffee that you drink, add in an extra glass of water too.[2]
- Water won't necessarily help to remove the caffeine from your body, but staying hydrated will make coping with the side effects easier.[3]
- Exercise to help your body metabolize the caffeine faster. Go for a brisk walk or jog, or pick a different exercise that you enjoy and that gets you moving. It's likely that you will feel jittery and full of energy from the caffeine anyway, and exercise can help release that energy.[4]
- Avoid foods that are high in fiber. Having a full stomach and eating a meal with lots of fiber can drastically slow the absorption rate of caffeine in your system. Avoid eating whole grains or large quantities of fruit while you are waiting for the caffeine to clear.[5]
- Foods that are particularly high in fiber include raspberries, pears, apples, spaghetti, barley, lentils, and artichokes.[6]
- Eat cruciferous vegetables to help your body clear the caffeine. Broccoli, cauliflower, and brussel sprouts are all good options to enhance your metabolism and clear caffeine. This means it will be out of your system in a shorter amount of time.[7]
- Take a 20-minute nap if possible. Although it may sound counter-intuitive, having a short nap after you consume caffeine can help your body to cope with it more effectively. Provided that you don't sleep for too long, you'll wake up feeling more refreshed and relaxed.[8]
- Make sure that you nap in a cool, dark place away from bright screens.
- Wait it out if you have the time. Although it's dependent on the individual, 1 cup of coffee usually takes a 3-5 hours for half of the caffeine to travel through your system. Practice breathing slowly and calmly, and remember that you will feel better again soon.[9]
- Meditation is also a good option if you are waiting the caffeine out. It will help your mind and body to relax while you feel tense.
EditReducing the Amount of Caffeine You Consume - Know that caffeine will stay in your system for approximately 1.5 days. The amount of time that it takes for caffeine to travel through your system depends on a variety of factors, such as age, body height and weight, food intake, and genetics. Caffeine has a half life of 3-5 hours, which means that it could take up to 5 hours for 50% of the caffeine to go through your system.[10]
- It takes the average adult 1.5 days to fully eliminate caffeine from their system.
- Adults can clear caffeine from their system faster than any other age group. It takes children and elderly people much longer.
- People who are tall and heavy can metabolize caffeine much more quickly than shorter and lighter people.
- Women that take oral contraceptives will metabolize caffeine at an average rate of 3 hours slower than those who don't.
- Lower your caffeine consumption to below 400 mg per day. This is the equivalent of 4 cups of coffee, or 2 energy shot drinks per day. Reduce the amount each day to test how your body reacts. Find a balance between enjoying your caffeine, yet not drinking too much that it disrupts your life.[11]
- If consuming around 400 mg of caffeine per day is still giving you unpleasant side effects, lower your intake to find your limit.
- Drinking less caffeine can be difficult at first. Take it slowly, and seek help from a medical professional if you are struggling.
- Sleep for 7-9 hours per night. Practice waking up and going to sleep at the same time each day. Make sure that you get enough sleep every night.[12]
- This will help to regulate your mind and body, and you won't feel like you require as much caffeine to function.
- Avoid foods that contain caffeine. Chocolate, coffee-flavored ice cream and frozen yogurt, and some breakfast cereals all contain caffeine. Lower your intake of these foods to help reduce your caffeine consumption.[13]
- Swap out caffeinated beverages for decaffeinated ones. If you find that having caffeine in your system is bothering you regularly, consider swapping your coffee or energy drink for an alternative beverage. Decaf tea or coffee are good replacements, as you can still get the same taste but without the annoying jitters.[14]
- Many herbal teas don't contain caffeine.
- Experts recommend that the typical adult doesn't consume more than 400 mg of caffeine per day, which is equivalent to 4 cups of coffee.[15]
- If you find yourself significantly distressed when you can't consume caffeine regularly, or if caffeine consumption disrupts your life often, then you may have a dependency on it. Cut down on your caffeine intake, and seek professional help if you necessary.
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| How to Cook a Thanksgiving Turkey Posted: 14 Nov 2018 12:00 AM PST Turkey has been a North American Thanksgiving tradition for hundreds of years. Knowing how to cook a turkey is essential for anybody who wants to host a Thanksgiving or Christmas feast for friends and family, but if you've never cooked one before, it can be a daunting task. For most people, the secret to a delicious turkey is crispy skin and tender, juicy meat, and there a few ways you can accomplish this. EditIngredients - 1 cup (288 g) kosher salt
- ½ cup (87.5 g) light brown sugar
- 1 gallon (16 cups or 3.8 L) vegetable stock
- 1 tablespoon (15 g) black peppercorns
- 1 ½ teaspoons (22.5 g) allspice berries
- 1 ½ teaspoons (22.5 g) chopped candied ginger
- 1 gallon (16 cups or 3.8 L) heavily iced water
- One whole turkey, fresh or frozen
- 1 red apple, sliced
- ½ onion, sliced
- 1 cinnamon stick
- 1 cup (240 ml) water
- 2 tablespoons (30 g) dried parsley
- 2 tablespoons (30 g) ground dried rosemary
- 2 tablespoons (30 g) dried sage
- 2 tablespoons (30 g) dried thyme
- 1 tablespoon (15 g) lemon pepper
- 1 tablespoon salt (15 g)
- 2 tablespoons (28 g) butter
- 2 cups (480 ml) broth
- Drippings from the turkey
- 2 cups (480 ml) broth
- ¼ cup (37.5 g) flour
EditBrining the Turkey - Thaw the turkey. Frozen turkeys must be kept frozen until you're ready to use them. A few days before cooking your meal, you can start thawing out the turkey using a poultry-safe method that will prevent the growth and spread of bacteria. You cannot safely thaw turkey at room temperature for more than two hours.[1]
- To thaw the turkey in the refrigerator, you will need about 24 hours per five pounds of turkey. Simply place the turkey in the refrigerator a few days before you plan to cook it. Once thawed, the turkey can stay in the fridge for another two days. Make sure you place a protective sheet or plate under the bird to catch any liquid.
- If you don't have as much time, you can also thaw the turkey in cold water, and this will only require about 30 minutes per pound. Place the turkey in a sealable plastic bag and submerge it in cold water. Change the water every 30 minutes. Cook the thawed turkey immediately.
- Prepare the brine. To give the brine the best flavor, prepare it three days before you plan to cook the turkey. Then store it in the refrigerator until you're ready to brine the turkey the night before cooking.
- In a large saucepan, combine the salt, brown sugar, stock, peppercorns, allspice berries, and ginger. Heat the brine over medium–high heat, stirring occasionally. Bring the mixture to a boil and simmer until the sugar and salt have dissolved.[2]
- Remove the mixture from the heat and allow to cool to room temperature. Transfer to a food storage container and refrigerate.
- This amount of brine is suitable for a turkey up to 16 pounds.
- Brine the turkey. The purpose of brining is to make the meat juicier and the skin crispier.[3] The night before you plan to cook the turkey, remove the neck and giblets from the turkey cavity and place the turkey breast-down into a large stockpot.[4]
- Add the ice water and brine solution to cover the turkey.
- If the turkey is floating and not submerged in the brine solution, weigh it down with a plate. Cover the pot with foil or a lid.
- Place the pot in the refrigerator for anywhere from 12 to 24 hours. Turn the turkey halfway through the brining process.
- Remove the turkey from the brine before cooking. Discard the brine and rinse the turkey inside and out. Move the turkey to a roasting rack and pat it dry.[5]
- After patting the turkey dry, let it air dry for another hour before cooking it to ensure the crispiest skin possible.
- Always make sure you wash your hands, cooking surfaces, and dishes well with hot, soapy water when dealing with raw poultry.[6]
EditDressing the Turkey - Remove the neck and giblets. If you didn't brine the turkey and haven't emptied out the neck cavity, do so now. You can either discard the giblets or keep them for making broth or gravy.[7]
- To find the giblets, you must first locate the head of the turkey. Look at the orientation of the legs, because they will always point toward the back of the turkey, meaning the head is opposite.[8]
- At the head of the turkey, there will be a flap of skin that covers the neck cavity, and the giblets will be located in here. Pull up the flap, place your hand in the cavity, and pull out the giblets.
- You may also have to remove the neck, which will likely be located in the cavity between the legs at the back of the turkey. You may also find a premade gravy pouch in either of the cavities, which you can either use or discard.
- Make the aromatics for the cavity. Put the onion, apple, and cinnamon stick into a small saucepan. Cover with the water and bring to a boil over medium heat. Once simmering, allow to boil for five minutes. Remove from the heat, strain the water, and allow to cool enough to handle.[9]
- You don't have to boil the aromatics first, but it will help release the flavors of the onion, apple, and cinnamon, which will help to give the turkey some subtle flavors and keep the meat moist.
- Place the aromatics into the cavity. Place the strained and cooled onion, apple, and cinnamon stick inside the bird's large cavity. You can also fill the cavity with other or additional ingredients, such as:
- Apple slices
- Orange slices
- Crushed garlic
- Fresh or dried herbs, such as rosemary, thyme, and sage
- Baste the turkey with an herb butter. This will be rubbed on the skin of the turkey to make it crispy, tasty, and golden brown. In a food processor, whiz together the butter, herbs, salt, and pepper.[10]
- Using your hands or a basting brush, spread the herb butter all over the turkey's skin.
EditRoasting the Turkey - Position the oven rack. For a turkey that's under 20 pounds, use the middle rack. For a turkey that's over 20 pounds, move the rack to the level below. This will ensure that the bird cooks evenly without overcooking or taking too long.[11]
- You will most likely have to remove additional racks from the oven to make enough room for the roasting pan. Make sure you position and remove the racks before you turn the oven on to preheat.
- Preheat the oven. Set the oven to 475 F (246 C). While it's heating up, gather your supplies. You will need:[12]
- Roasting rack (if your turkey isn't already on one)
- Roasting pan designed for the rack you're using
- Roast the turkey. Set the turkey breast-up onto the roasting rack, and place the rack into the roasting pan. Pour the broth into the bottom of the pan, but don't pour it over the turkey itself.
- Place the uncovered turkey in the oven and roast for 20 minutes.[13]
- Reduce the temperature. After 20 minutes, reduce the oven temperature to 350 F (177 C). [14] Don't open the door, as this will let out too much heat.
- This process of cooking the turkey on high then reducing the temperature will help make the skin crispy and seal in the juices.
- Continue cooking the turkey at this temperature until it's done. The general rule of thumb is that you need to cook turkey for 13 minutes per pound. If you're working with a 15-pound turkey, you'll need to cook it for about 195 minutes, or three hours and 15 minutes.
- Use a thermometer to check the temperature. The 13 minutes per pound rule is a good guideline, but actual cooking time will vary based on whether you stuffed, trussed, or brined the turkey. Always use a thermometer to determine when the turkey is done.
- About halfway into the estimated cooking time, start checking the internal temperature of the turkey regularly. It's fully cooked when it reaches an internal temperature of 165 F (74 C).[15]
- Check the temperature in three separate places: the breast, inner thigh, and outer thigh.[16]
- Let the meat rest before carving and serving. When the turkey is cooked, remove it from the oven and let it rest, uncovered, for about 20 minutes.
- When your ready to carve the turkey, remove the roasting rack from the pan and transfer the turkey to a cutting board.
- Resting meat before cutting it will help keep the juices inside the meat, preventing it from drying out.[17]
- Make gravy from the drippings. Transfer the liquid in the roasting pan to a large saucepan. Add 1 cup (240 ml) of stock or broth to the drippings, and heat over medium heat.
- In a bowl, whisk together ¼ cup (37.5 g) of flour and 1 cup (240 ml) of broth. Whisk this in to the stock and drippings and continue heating the gravy until it thickens.[18]
- You can also leave the drippings in the roasting pan and make the gravy in that, as long as you have a roasting pan that's durable enough to withstand direct heat from an element.
- Finished.
- While it is safe to cook stuffing inside the bird, it's not recommended because you risk overcooking the meat in order to get the stuffing to a safe temperature.
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