Plantains Score With Potatoes On Nutritional Scale
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Published: December 3, 2008
How does the nutritional value of plantains compare with potatoes or other vegetables?
They are mostly starch, just like potatoes. The only significant nutrient is potassium at 716 mg in a cup of cooked plantains. That amount has 179 calories and 3.5 grams of fiber.
Why can't I find directions for brining beef? There are plenty of directions for brining poultry and pork, but other than corned beef, I can't find any for beef.
Brining is mostly used to put moisture into meat. It does that by putting a lot of salt in, which draws and holds moisture. That means it has the most significant effect on meats that tend to be bland and dry when cooked; in other words, on poultry and lean pork. The extra salt and moisture helps keep poultry from getting mushy, and pork from getting too dry. You could brine beef using any of the brine recipes for pork or poultry, but the results won't be as spectacular because beef naturally keeps its moisture better and has more flavor because of its fat content.
Will a package of powdered pectin with a 2002 date on it still work?
It might, but the chances are just as good that it will turn into one big gluey lump in the bottom of the pan and leave the rest of the fruit juice still liquid. It might, when you open it, have already turned into one block of sticky pectin in the package, depending on how much moisture has leaked in over the years. It should be safe, and won't make you sick, but you're better off getting a new box.
What's the difference between canned pumpkin and pumpkin puree? What do I need to do to canned pumpkin to make puree for this cheesecake recipe?
The difference is the name. You can use pumpkin right out of the can if you want. If it seems that the canned product is not smooth enough, depending on your recipe, you could put it in the blender or food processor. But measure it before you process it, so that you're measuring pumpkin and not the extra air you'll beat into it. If you need to add liquid to blend it, use some of the liquid the recipe calls for, not extra liquid. And it would be a good idea to let it sit for 15 to 20 minutes or more so some of the air bubbles escape before you put it in the recipe. Cheesecake is supposed to be dense, so you don't want a lot of extra air in the batter.
Can I use a spice grinder to grind nutmeg? I need a lot of nutmeg for my traditional holiday breads, and prefer to use fresh rather than the ground stuff in the stores.
I don't know why you couldn't, as long as you chop or break the nutmegs into much smaller pieces before you put them in the grinder.
You will need to grind it in small batches, because the oils will tend to make it clump together. Be sure to scrape, brush or somehow clean the inside of the grinder between batches so that the oily powder doesn't build up.
How can I chop lettuce so that it doesn't brown so fast? I've tried the special knives, but they don't help. When I get several heads on sale, they seem to brown so quickly, compared to buying the bags of salad mixtures.
The secret is not in the chopping but the storing. What is inside the bags of mix is not just plain air, but a special mixture of carbon dioxide and nitrogen to stop bacteria from growing and just enough oxygen to stop botulism. Since we can't play with the air like that, your best bet is to peel off just as many leaves as you need at a time, chop them, and store the rest of the head uncut. It will keep longer.
Mary A. Keith, a nutrition and health agent at Hillsborough County Extension, can be reached at (813) 744-5519 or mkeith@ufl.edu.
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