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Food

  • Sellers, buyers link regional cheeses with Hoosier wine
    A group of trendy celebrants crowd around a table filled with platters of cut-up cheese and a few open bottles of wine. They sip. They schmooze. They nibble. Occasionally, they exclaim, and not infrequently, they sigh.
  • The brewer’s garden
    You don’t need a garden to succeed as a home brewer, but growing your own ingredients is a flavorful step up. Much of the creativity involved in crafting a custom-made beer starts with the plants you select.
  • Move over, Bessie: Nondairy milk grows
    Just a few years ago, the term “milk” was synonymous with the stuff that came from cows.
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Freezing foods

Freezing is a fast and easy way to preserve food at the peak of its flavor, and it’s a great way to get more value by buying in bulk.

•Always use freezer-safe containers. Most can be found at your grocery store. Resealable freezer bags are ideal because you can squeeze virtually all of the air out.

•Plastic containers are also an option and are ideal for liquids, such as stocks. Just make sure to cool the item being frozen to at least room temperature before freezing. Finally, glass is an option but only use containers labeled as freezer-safe.

•When wrapping meat in plastic, be sure to make small, usable portions. Store in the freezer in a resealable bag. The meat will keep in the freezer for three to five months.

•Some vegetables do best if you cook them first. Blanching is an easy way to do this. Drop the vegetables in boiling, salted water and cook uncovered until bright green and crisp-tender – about 2 to 5 minutes for most vegetables. Freeze vegetables at their peak for maximum flavor.

Drain and immediately cool in a bowl of ice water to set the color and stop the cooking. If they’re wet from blanching, pat them dry.

Whether blanched, sautéed or roasted, be sure to cool them before freezing. There’s less damage to the texture this way.

– Food Network

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