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the date, and place them in the freezer. Make sure the surface of the freezer shelf is level. 4 Check the date on the containers perio dically to make sure the pudding is consumed within 1 month. According to the University of Nebraska-Lincoln, you should use frozen mil k within 1 month. Therefore, to be on the safe side, you should consume your frozen milk-based rice pudding within 1 month.Development Shortenings came into use in the late 1800s as lard replacements and were usually mixtures of lard with other animal fats and vegetable halo 3 3d models oils. In 1911, Proctor & Gamble introduced Crisco, a shortening made entirely of vegetable oil. Surpassing Lard Although shortening in itially tried to emulate the characteristics of lard, by the 1930s, lard was more closely imitating shortening. Shortening consumption boots ireland aftershaves continued to climb, and by 1953, it was the most popular American cooking fat. Types Although modern shortening comes in many types, in .

g to add flavor and shelf life to breads, for frying, to help making icings and fillings creamier and to give baked items such as pie c rusts their flaky quality.Freezing allows you to keep foods for longer periods of time. Fresh Fish and Meat As a general rule, uncooked fish and meats can be frozen for longer periods of time. Shellfish and the more fatty fish can be stored in the freezer for two months ; however, lean fish has a longer freezer life of six months.Fresh meat and poultry can be packaged and stored in a freezer for longer macware free fonts periods than fish. It is recommended to freeze ground meat for about three months. Larger cuts of beef such as steak and roast can be f rozen for up to 12 months. Cooked Fish and Meat If well-packaged, cooked meat and poultry can be stored in a freezer for up to three mo boots ireland aftershaves nths, while it is not recommended to freeze cooked fish. Bottom Line Whether you are storing fresh fish or cooked meat, it is important .

ne advises boiling a 1 1/2-pound lobster for 20 minutes in 2 1/2 quarts of boiled water salted with 2 1/2 tablespoons of salt. A red sh ell indicates that the lobster is cooked. Grilling a Lobster Grilling imparts a smoky taste desired by some backyard cooks. The Lobster Institute recommends boiling a 1 1/2-pound lobster for 5 minutes then plunging it into cold water. When the lobster is cool to the tou ch, it is sliced down the middle, organs removed, basted in butter, then grilled flesh-side down for 5 to 6 minutes. The lobster is bas chat icon 16x16 ted again, turned over and grilled for an additional 4 to 5 minutes. Bottom Line Safe handling before boiling or grilling a 1 1/2-pound lobster prevents food-related illness. The Massachusetts Office of Health and Human Services recommends keeping a lobster in a refrige boots ireland aftershaves rator set to between 34 degrees F and 40 degrees F.That chicken has been in the freezer for ages? Is it still safe to eat? Frozen Foods .

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