Cooking Tips

Properly stored, raw potatoes will last for 1 to 2 weeks at normal room temperature. To maximize the shelf life of potatoes, store in a cool (45-55° F, warmer than the refrigerator, but cooler than normal room temperature) dark area, under those storage conditions, potatoes will last about 2 to 3 months.

Plan your meals to include these powerful immune system boosters: - Citrus Fruits containing Vitamin C to increase the production of white blood cells, like oranges and lemons. - Red Bell Peppers containing twice as much Vitamin C as citrus fruits and are a rich source of beta carotene. - Broccoli is packed with Vitamin A, C and E, as well as many other antioxidants and fiber. - Garlic's immune boosting properties seem to come from a heavy concentration of sulfur-containing compounds.

Rich in Vitamin C, Spinach is also packed with numerous antioxidants and beta carotene, which may increase the infection-fighting ability of our immune systems. Similar to broccoli, it is healthiest when it's cooked as little as possible so that it retains its nutrients. However, light cooking enhances its Vitamin A and allows other nutrients to be released from oxalic acid.

They are full of nutrients, including phosphorous, magnesium, and vitamin E which is important in regulating and maintaining immune system function. They are also incredibly high in selenium. Just 1 ounce contains nearly half the selenium that the average adult need daily. A variety of studies, mostly performed on animals, have looked at its potential to combat virus infections such as swine flu (H1N1).

This bright yellow, bitter spice has been used, for years, as anti-inflammatory in treating both osteoarthritis and rheumatoid arthritis. Research shows that high concentrations of curcumin, which gives turmeric its distinctive color, can help decrease exercise-induced muscle damage. Curcumin has promise as an immune booster and anti-viral. More research is needed.

You may think of flour as a shelf-stable food that doesn't really expire, but the staple ingredients can spoil or attract bugs if not stored properly. First, place your flour in the freezer for 48 hours to kill any weevil or insect eggs that might be present. Then, transfer it to a food-grade container (plastic or glass) with a tight-sealing lid. Store it in a cool, dry place away from sunlight. Refined flour will keep up to one year in the pantry under these ideal conditions.

Poultry, such as chicken and turkey, is high in vitamin B6. About 3 ounces of light turkey or chicken meat contains nearly one-third of your daily recommended amount B6. Vitamin B6 is an important player in many of the chemical reactions that happen in the body. It's also vital to the formation of new and healthy red blood cells. Stock or broth made by boiling chicken bones contains gelatin, chondroitin, and other nutrients helpful for gut healing and immunity.

Shellfish isn't what jumps to mind for many who are trying to boost their immune system, but some types of shellfish are packed with zinc. Zinc doesn't get as much attention as many other vitamins and minerals, but our bodies need it so that our immune cells can function as intended. Varieties of shellfish that are high in zinc include: oysters, crab, lobster and mussels.

Keep in mind that you don't want to have more than the daily recommended amount of zinc in your diet: 11mg for adult men and 8mg for most adult women. Too much zinc can actually inhibit immunity system function.

The only difference between salted and unsalted butter is literally the salt: all butter is made from milk-fat in cream and contains at least 80% milk-fat, 18% water, and 2% solids (mainly protein and salt). The process goes like this: Pasteurized cream is shaken or churned until the milk-fat separates from the remaining fluid, which is known as buttermilk. After churning, the butter is rinsed, and salted, if making salted butter, and the excess buttermilk is removed.

It's the best kind to use for the table and general cooking. You'll often see salt added to table butter or whipped butter at a restaurant, without the salt, it may taste just fatty. Use salted butter in recipes that you really want to taste savory, so you don't have to worry about the salt content (soup, for example). In this case, you may want to use slightly less salt than the recipe calls for to account for the saltiness of the butter.

It should be your go-to for baking and pastry. Because most recipes call for the addition of salt as an ingredient, using salted butter in things like cookies and pies can take them over the edge in saltiness. Also, in a high-fat yeast dough for example, such as brioche, using salted butter may not only lead to an overly salty flavor, but something that doesn't look or feel as brioche should. This is because the salt can kill the yeast in a bread and lead to improper leavening.

Ripe peaches and nectarines (firmer than peaches) can be stored in the fridge for up to a week, longer storage could damage the flavor and texture of the fruit. You can also freeze peaches for long term storage.

Adding some dates in your diet may help. Dates are a strong source of proteins that help us in staying fit, and even keep our muscles strong. A lot of regular gym goers are asked to eat a couple of dates every day as part of their daily routine. Dates contain vitamins such as B1, B2, B3 and B5, as well as A1 and C.

Baking is generally considered as a healthy cooking method because it does not require large amounts of unhealthy additives like fat or salt. Therefore, while baking may generally be a healthy way to cook, whether or not your baked dish is healthy ultimately depends on your primary ingredients.

Always pull out the cookies before they're done. It is always better to under-cook than overcook and burn. And cookies will continue to cook on the hot tray after you take them out of the oven.

If you have more than one ingredient you need to chop, put a paper towel on the cutting board and change it each time you change the ingredient. This saves you an immense amount of time cleaning.

If you are following an online recipe, better to print it out and use it while cooking.. No one wants raw eggs all over the iPhone or iPad!

People who cooked at home 5 times a week were nearly 50%more likely to be alive after 10 years than those who steered clear from the kitchen. The benefits aren't just from eating healthier but also from grocery shopping, following the recipe, and preparing food, which help your brain develop new connections. Swap out one night of take-out for an easy-to-go recipe, then gradually add more recipes/meals to your repertoire over time.

Many instances of food-borne illness are due to improper food handling at home. About 60% of people aren't diligent about cleaning their hands before preparing food, even though this could eliminate nearly half of all cases of food poisoning as well as other bad things that can happen if you don't wash your hands.

Your body needs a night-time break from eating to repair metabolic functions. Skipping this fast can cause a rise in inflammation, blood sugar, blood fats, and cell aging. Putting a mental "closed" sign on your kitchen after dinner, ideally around 7pm, is one of the best ways to improve your eating habits in just one day!

Uncooked rice can contain a bacteria called "Bacillus cereus", which can sometimes survive the cooking process. If rice is not kept at 140 degrees when it is left out for two hours or longer, any remaining bacteria can multiply and make you sick if you eat that rice.

Some pregnant women may have the urge to eat raw, uncooked rice, a craving to be avoided. The side effects of eating uncooked rice during pregnancy include severe stomach pain and irreversible harm to the baby.

Some cases, linked to eating imported raspberries from Chile and Guatemala, have been caused by a germ called "Cyclospora", which causes severe diarrhea, dehydration, and cramps.