Donna’s “Catching Up With the Coach” feature continued to attract a lot of feedback and here are just a few tips that she provided:
Best of Helpful Hints: The Kitchen:
- Temperature Control Part 2: Keeping the Cold Food Cold: In Ice Chests
If you’re going camping, solid frozen foods should keep frozen for 2 to 3 days and very cold for at least one more day if they’re packed snugly in the ice chest. They should keep longer if packed with no air spaced between foods.
- Temperature Control Part 2: Keeping the Cold Food Cold: In Icy Bowls
Fill a large bowl with crushed ice and embed a bowl of potato salad or whatever in the ice up to its rim. Add a little kosher or ice cream salt to the ice to make it colder. Or create an ice bowl; put the serving bowl you’ll be using, weighted down, in a bowl filled with water (no water in serving bowl). Freeze. Use the empty center bowl for serving salads or dips.
- Cleanups/For the Drops and Disasters, Plus Some of the Ordinary Dreary Messes
Dirty blender? Fill part way with hot water and a few drops of detergent, cover and turn it on for a few seconds. Rinse and drain dry.
Read about the above and more at donnajodhan.com/#news.