For years food safety authorities advised against refreezing previously frozen food. As a food and nutrition educator I've done the same. Afterall, that's what I was taught in my ServSafe Certification program. But an article in the NY Times (June 17, 2008), "Q&A: Peril in a Pot," quoted a microbiologist who said that if the food's been handled under safe conditions 100% of the time, refreezing shouldn't be a problem. Having said that, the if-in-doubt, throw-it-out adage still stands. Better safe than sorry. Who can guarantee 100% of anything?
Baking Healthy Pastries with Your Kids: A How To Guide - Baking is a fun and positive experience and one your family can help participate in. Baking allows for some quality family time while teaching the basic...
5 weeks ago