Food & Drink • BoatBasinCafe

How Long Does Sushi Rice Last? Shelf Life and Storage Tips

Posted on September 11, 2022March 2, 2023 by John Bird

Find out how long sushi rice lasts in the fridge, freezer, or at room temperature, and top tips on how to cook and store both cooked and dry sushi rice.

Sushi is one of the most popular Japanese dishes in the world.

You can have raw or cooked fish sushi.

With so many culinary innovations, you wouldn’t be surprised to find fish roe or Masago sushi.

Sushi is made from short grain Japanese rice seasoned with salt, sugar, and vinegar.

Let’s find out how long does sushi rice last in the fridge.

What Is Sushi Rice?

You may think sushi rice is a variety of rice like jasmine, arborio, or basmati rice.

When you see rice packets in the supermarket labeled as “sushi rice”, it doesn’t actually refer to a variety of rice.

It simply makes it easier for everyone to pick the right rice for sushi.

Inside the packet, you will find short-grained sticky Japanese white sushi rice that’s ideal for making sushi.

Making good sushi rice requires a certain sort of sticky, plump, firm-textured rice and Japanese rice is just the right kind.

So, always look for short-grain rice that’s made in Japan (ideally) or at least the label should have “sushi rice” written on it. Japanese short-grain white sushi rice has just the right amount of stickiness without being gooey to make the best sushi.

The starch content in it is what holds the shape and form together, even after stuffing sushi rolls with fillings.

Good sushi rice looks shiny and polished without the individual rice grains sticking together in a mass.

With more people becoming health-conscious, you can also make sushi with short grain brown rice.

How Long Does Sushi Rice Last In The Fridge?

Whether you choose white or brown rice, you need to store them properly in the fridge, freezer, or in a dark pantry to avoid spoiling.

You can store uncooked white sushi rice in a sealed and airtight container at room temperature, in the fridge, or in the freezer.

Brown rice goes through less processing, which means all its outer layers have not been removed. Therefore, it has a higher oil content than polished white rice.

As a result, brown sushi rice spoils faster as the oil on the surface of the grains makes it rancid.

How Long Does Dry Sushi Rice Last?

Storing dry white short-grained Japanese rice at room temperature will stay forever as long as the storing conditions are dry and away from direct light.

Try using airtight containers like Mason jars to store dry white sushi rice.

Uncooked or raw brown sushi rice at room temperature will last between three to six months.

If you want to extend the shelf life of uncooked brown sushi rice, just store the rice in vacuum-sealed bags in the fridge and they will stay fresh for six to twelve months.

For longer shelf life, store the raw brown sushi rice in vacuum-packed bags in the freezer and they will keep for up to eighteen months.

Even if you don’t vacuum-seal brown sushi rice, it will stay good in the freezer for two years.

How Long Does Cooked Sushi Rice Last?

Cooked but unseasoned white or brown rice for sushi will last in the fridge for three to five days.

The same rice will last for six months if kept in the freezer.

But, the moment you add seasonings and fillings, the shelf life of the rice will come down drastically.

Cooked and seasoned rice will last for only two days in the fridge. But it will become dry once refrigerated. So, it’s best to consume it immediately.

If you have cooked the rice at home, seasoned it with vinegar, salt, and sugar, and have also formed it with Nori seaweed and fillings inside, it will last for twelve hours at room temperature.

Factors That Affect Shelf Life of Sushi Rice

Consider the following factors that affect the shelf life of rice for making sushi so that you can take the right steps to preserve it properly.

01 Storage Method

It’s very important that you store both uncooked and cooked rice in a sealed andairtight container or a resealable bag that is clean and dry.

Storing in a container with a loose lid will allow air to dry out the cooked rice and spoil it.

Bags that may form holes will likely cause the dry rice to spoil as it would be easy for insects to get inside.

Moreover, rice packets that are damaged will also allow moisture to spoil the rice and cause it to mold.

02 Storage Time

Refer to the previous section for the storage time of cooked/uncooked, seasoned/unseasoned white or short grain brown rice in the fridge, freezer, or at room temps.

03 Temperature

Keep dry short-grained Japanese rice in a cool place away from direct heat and light.

Higher temperatures bring about the perfect condition for bacteria to multiply.

Uncooked rice grains may contain Bacillus cereus spores that are responsible for food poisoning.

After you cook sushi rice, you should transfer it immediately to the fridge or freezer after it has cooled down.

Leaving homemade sushi out at the danger zone temperature of 40°F – 140°F (4°C – 60°C) where bacteria have the chance to grow and spread will lead to quicker spoiling.

04 Humidity

Moisture or humidity from the air that comes in contact with uncooked rice to prepare sushi will speed up its spoiling process.

Moist conditions are perfect for mold to grow.

If you leave too much water after cooking, the rice grains will become soggy and not fit for eating.

05 Contamination

The moment dry rice for sushi comes in contact with heat and moisture, it’s likely to get contaminated.

For contamination-free sushi rice, airtight containers, vacuum-sealable bags – and if you’re freezing it – freezer bags with the air removed are recommended.

For cooked sushi rice, follow the shelf line timelines and keep it in airtight containers to make sure they don’t get contaminated and cause food poisoning.

While storing rice in the freezer, keep the container away from any other food to prevent contamination.

Best Practices for Storing Sushi Rice

Follow the handling tips below to store rice for making sushi.

01 Airtight Container

We can’t emphasize enough the importance of getting airtight containers to store sushi rice.

Whether you’re storing cooked or uncooked sushi rice, airtight containers will prevent moisture and bugs from spoiling the rice.

02 Allow To Cool

Take a tray and line it with a baking sheet.

Once the rice is cooked, spread it on the tray to cool evenly.

Alternatively, you can spray some oil in a pan and put the cooked rice there for cooling.

Put the pan or tray for 30 minutes in the fridge to cool down before you spoon it into a clean and dry airtight container or plastic bag.

If you want to cool the cooked rice at room temperature, you can do that too.

Just remember that this should be done within two hours of cooking to prevent the formation and spread of bacteria.

03 Damp Towels

Take two pieces of damp towels.

Place vinegar rice sushi roll on a piece of damp towel and cover them with the second damp towel.

Wrap the whole thing with plastic wrap and put it away in the fridge.

This will keep the rice from drying out in the fridge.

Although there will be some quality fall in the nori texture, the rice in the sushi will remain soft and plump.

04 Avoid Freezing

Although sometimes we have no choice but to freeze leftover sushi rice, hardcore sushi lovers recommend not to freeze cooked rice.

That’s because the moisture already in the rice will form ice crystals when frozen.

When defrosted, the ice crystals will melt, releasing water and making the rice soggy.

The mushy texture will spoil the sushi-eating experience for everyone.

05 Portion Out

Instead of clumping together a large batch of cooked sushi rice and freezing it, divide the batch into smaller portions.

This way, there will be no need to defrost the whole pack and then refreeze the leftover.

You can take out each portion and use it as needed.

Mark the packages with the date so that you can use them up within six months if you had not seasoned the sushi rice.

How To Reheat Refrigerated Sushi Rice?

On the stovetop, put a pot of water and bring it to a boil.

Put the refrigerated rice on a bamboo rolling mat.

Place the rolling mat on the pot for ten minutes over low heat.

The rice will be soft and moist without being soggy.

If you’re short of time, you can also reheat the leftover rice in the microwave oven after sprinkling some water on it.

How to Tell if Sushi Rice has gone Bad

We have already covered how long cooked and seasoned as well as cooked but unseasoned rice to make sushi can be stored in the fridge or freezer.

Beyond the timelines, it’s not safe to eat cooked sushi even if they look good from the outside.

When it comes to uncooked sushi rice, it’s harder to know when it is past its expiration date.

But with the following signs, you can easily find out.

01 Weevils

If you notice small reddish-brown bugs or weevils inside the packaging or container, then you should throw away the sushi rice.

Make sure to disinfect the container before the next use.

02 Moist Texture

Handle the rice grains to check if it feels damp.

If it does, then the rice has spoiled and should be trashed.

If you have stored brown sushi rice, check its appearance.

A shiny appearance accompanied by a rancid smell is a sure sign that it’s time to throw away the brown rice.

03 Odor

If the rice gives out an unpleasant odor even if you have stored it in the freezer or fridge, it should be thrown away.

Rice past its expiry date tends to give off a bad smell.

Final Words

Cooked and unseasoned rice will usually last in the fridge for 3-5 days. And in the freezer, it will last for up to six months.

Keep in mind that when you season sushi rice and add filling and nori, the shelf life becomes much shorter.

FAQs

Can I Keep Sushi Rice In The Fridge?

Yes, you can keep both cooked and dry sushi rice in the fridge.

Can You Eat 2-Day Old Sushi Rice?

If refrigerated in an air-tight container right after cooling down, you can eat 2-day-old sushi rice that’s cooked and seasoned.

Can You Eat Leftover Sushi Rice?

Yes, you can eat leftover sushi rice within two days if refrigerated or within two hours if left at room temperature.

Can You Eat Cooked Rice After 5 Days?

No, cooked rice in the fridge lasts for up to four days.

Does Steamed Rice Go Bad?

Yes, steamed rice goes bad after about four days in the fridge and after two hours if left at room temperature.

How Long Does Steamed Rice Last In The Fridge?

Steamed rice is good for two hours after cooking at room temperature; three to four days in the fridge; six to eight months in the freezer; and up to 12 hours in the rice cooker if the Keep Warm mode is on.

Can I Eat Rice After 2 Days In Fridge?

Yes, you can eat rice after 2 days in the fridge if it was in a sealed container.

How Long Does Ground Beef Last In The Fridge?

Posted on September 6, 2022September 6, 2022 by John Bird

Find out how long does ground beef last in the fridge and the freezer, how to tell if ground beef has gone bad, and top tips to store it for longer shelf life.

Ground beef is one of the most common ingredients used for cooking. It is relatively inexpensive and is an easy way to add protein to a meal.

However, ground beef can be a source of concern as it is also one of the most perishable items. It can only be stored for a limited time in the refrigerator, which means that it will begin to spoil quickly if not used.

In this post, we will find out how long ground beef lasts in the fridge and the correct methods of handling and storing it to ensure maximum food safety.

How Long Does Ground Beef Last In The Fridge?

Uncooked or raw ground beef lasts in the fridge for one or two days.

Store ground beef in its original container on the bottom shelf of the refrigerator, toward the back.

If you want the ground beef to last longer, store it in the freezer and it will stay good for three to four months.

Its shelf life will also depend on the quality of the meat. Look for high-quality ground beef to ensure that it lasts longer.

Although most ground beef is not graded in the USA, you can look for those retailers who maintain strict standards and source ground beef from farmers who have raised cattle as per the best practices.

Also, choose ground beef with USDA certification. Although this does not mean that the beef is free from pathogenic bacteria or spoilage bacteria, you can rest assured that the minimum safety standards were employed during the meat processing.

In USDA-inspected plants, the methods of steam pasteurization, water washes, antimicrobials, steam vacuuming, and organic acid washes are used to make the ground beef free from pathogens so that there is no food poisoning.

Pathogenic and Spoilage Bacteria In Ground Beef

Pathogenic bacteria present in raw ground meat can lead to food poisoning. The chances of their presence increase when there are spoilage bacteria present in the meat.

Food deteriorates due to spoilage bacteria – microscopic organisms that cannot be seen without a microscope. These single-celled germs give off disagreeable tastes, aromas, and textures and can make meat smell terrible and turn fruits and vegetables sticky or mushy.

What Makes Ground Beef Spoil Faster Than Other Beef Cuts?

Butchered animals go through a number of processing steps before they are packed and dispatched to a store.

Although it is exposed to many different bacteria and germs throughout this procedure, these only affect the meat’s surface.

Steaks and other larger cuts have relatively small surfaces, and while cooking, all of these surfaces are exposed to heat, killing the germs. This ensures that the germs don’t reach inside the meat. That’s why you can have your steak rare but never undercooked ground beef.

On the other hand, the surface area of ground beef is much larger. During the grinding stage, the beef is exposed to more germs, and what’s more, these germs get mixed into the ground beef.

That’s why when compared to other forms of meat, ground beef typically has the highest level of bacteria. It is significantly more likely to spoil as a result.

How Long Does Cooked Ground Beef Last In The Fridge?

In the refrigerator, cooked ground beef can be stored for three to four days.

Additionally, it can be frozen and kept fresh for up to four months if you have room in your freezer.

😀 Fun Fact: The characteristics of cooked ground beef differ greatly from those of raw ground beef. While raw ground beef has a high risk of contamination, cooked ground beef has a much lower risk of contamination if cooked properly.

Why Does Ground Beef Need To Cook In A Higher Temperature?

You need to make sure that ground beef reaches a temperature of 160°F (71°C ) before you eat it.

As mentioned earlier, the surface area of ground beef is larger and bacteria get easily mixed up in it in the process of grinding.

Until and unless it’s cooked to reach a temperature of 160°F, bacteria like E.Coli and salmonella will not be eliminated, posing a health risk for consumers.

In other beef cuts, for example, steaks, the surface area is much smaller and you need to cook it until it reaches 140°F (60°C) to ensure it’s free from all harmful bacteria.

Always check the temperature of your ground beef with a meat thermometer before you eat it. You can also use the meat thermometer to check the temperature of other beef cuts as well like steaks or briskets if you’re making corned beef.

Tips To Handle Ground Beef When Shopping

Choose a frozen ground beef package that is not torn or scratched.
Make sure the package feels cold.
Ask for the package to be placed in a plastic bag to prevent juices from contaminating other food products in the cart.
Shop last for the ground beef.
After purchasing ground beef, go home directly to avoid the ground beef from sitting out for too long.

How To Store Ground Beef

Storing ground beef is easy if you pay attention to the type of wrapper you are using, the temperature at which you’re storing it, and marking the date when you put it in the freezer.

Storing

Ground beef should be put away in the refrigerator or freezer and in the original packaging as soon as you bring it home.

This will slow down the growth of bacteria and help to keep the meat fresh.

If you’re storing it in the refrigerator, make sure the temperature is below 40°F (4.4°C).

You should use the ground beef in the fridge within a day or two.

However, if you want to make it last longer, freeze ground beef.

Wrapping

Before you put it away in the freezer, wrap the package in plastic wrap, plastic bag, foil, or freezer paper to prevent freezer burn as that would affect the taste and texture of the meat.

To avoid cross-contamination, keep the pack away from other food products in the freezer.

Labeling

Mark the date on which you are putting it in the freezer so that you can consume it within four months.

Although the frozen ground beef would last longer than four months in the freezer, it would lose its quality and freshness.

How to Store Cooked Ground Beef

You can store cooked ground beef in the refrigerator or the freezer. The shelf life will not only depend on the temperature it’s kept at but also on a few hygiene factors. Here are the most important ones:

Before putting the cooked meat inside the container, make sure it has been thoroughly washed and dried.
Use either an airtight container to store in the fridge or a freezer bag to store in the freezer.
Make sure the freezer temperature is 0°F (-17.7°C)

To thaw cooked frozen ground beef, place it in the refrigerator where it will last for three to four days.

How To Thaw Ground Beef

Before cooking ground beef, you should thaw it if it’s been frozen.

Like most other meat, you can thaw frozen ground beef in three ways – in the refrigerator, in the microwave oven, or under tap water.

To thaw it in the refrigerator, transfer the frozen pack from the freezer to the fridge and leave overnight or until it’s thawed.

It’s best to thaw ground beef in the refrigerator because while defrosting, the meat remains cold and prevents the spread of bacteria.

Use the Auto Defrost function in your microwave oven to thaw frozen ground beef or use low power. You will need to cook it immediately after thawing for two reasons;

While defrosting in the microwave oven, some parts of the ground beef may already have started to cook.
More importantly, the defrosted ground beef is warm from the microwave oven and is the perfect breeding ground for bacteria. Therefore, without refreezing, cook ground beef instantly.

The third method for defrosting frozen ground beef is in cold water. Simply place the frozen pack in a watertight plastic bag to prevent water from going inside.

Then submerge the pack in a bowl full of cold water.

Every 30 minutes, change the water in the bowl or have the water running on low until the beef is completely defrosted.

Pro Tip: Don’t leave ground beef at room temperature for more than two hours or more than an hour if the temperature is above 90°F (32°C) as bacteria can grow and cause food poisoning.

How To Tell If Ground Beef Has Gone Bad

To check if your ground beef has gone bad, look for the signs mentioned below.

Color

The color of fresh ground beef should be bright red. This is because oxymyoglobin, the substance that gives meat its pigment reacts with the air and turns it red.

If you see that the color of ground beef is grayish or brown, that means it’s been exposed to a lot of air and has gone bad.

Smell

A strong, rancid smell that hits your nose the moment you open the package means that the ground beef has spoiled.

Thanks to all the bacteria infesting the ground beef, you’ll get a distinct sour smell.

Fresh meat doesn’t have any or a very subtle smell.

Texture

A slimy and sticky texture in the ground beef is a sure sign that it has gone bad.

Once again, the bacteria is to be blamed for the formation of slime on ground beef.

High-quality, fresh ground beef is firm and when squeezed with fingers, it breaks apart.

Has Your Cooked Ground Beef Gone Bad?

Since you have added spices and other condiments to the cooked ground beef, it’s a bit hard to tell when it has gone bad.

Check the following signs to see if your cooked ground beef has gone bad.

Any dark spots, mold, or growth on the cooked ground beef will tell you immediately it’s off. Such growth is a sure sign of fungal growth and you should throw away the cooked ground beef immediately.
Another test to check if your cooked ground beef is okay or not is to smell it. If you don’t get the same aromatic smell of the cooked ground beef as when you placed it in the fridge, then something is off. A sour smell means the cooked ground beef has gone bad and should be trashed.
Last but not least, the taste of cooked ground beef that’s spoiled will give it away. Just put a small amount into your mouth. If the taste is sour or if it feels slimy, spit it out and throw it out immediately. Make sure to rinse your mouth well to prevent any trace of the spoiled cooked ground beef from getting ingested.

Four Rules Of Handling Ground Beef At Home

The four basic rules of handling ground beef at home are as follows:

Clean

Wash your hands for at least 20 seconds with soap and water before and after handling ground beef. This will prevent the spread of bacteria to other food items in the kitchen.

Don’t stop washing your hands only.

Wash the chopping board, kitchen counters, and other kitchen utensils such as knives, pots, and bowls used to prepare the ground beef.

A solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water can be used to sanitize kitchen utensils and surfaces.

Separate

Items that have been safely cooked or raw foods that won’t be cooked, including salad items, might become contaminated by bacteria found in raw meat juices.

That’s why you should separate raw and cooked foods to prevent bacteria from raw ground beef from contaminating cooked food or other raw ingredients that won’t be cooked.

It’s not enough to keep raw meat separate from cooked foods.

You have to ensure everything in the kitchen is clean because your hands, all kitchen equipment, and even the air can have dangerous bacteria in them.

That’s why you should wash your hands and everything else in the kitchen before and after use so that you reduce the chances of cross-contamination.

Also, never reuse the packaging in which you bought the ground beef. Always throw it away once you have taken the beef out from there.

Unless the platter has been thoroughly cleaned, avoid placing cooked hamburgers on the same platter as the raw patties.

Cook

Keep in mind that the danger zone is the temperature window within which bacteria is most likely to develop and spread in ground beef.

This temperature ranges between 40°F (4°C) and 140°F(60°C).

That’s why always cook ground beef to the right temperature of 160°F (71°C) to be completely sure that there’s zero presence of harmful bacteria.

A food thermometer is your best friend to measure the temperature of ground beef and keep yourself and your family safe.

Cool

Don’t leave cooked ground beef at room temperature for more than two hours.

As soon as it cools down, pack it away in the fridge or freezer.

After two hours, there is a high chance that bacteria will start to grow in the meat.

In temperatures above 90°F (32°C), ground beef should not be left outside for more than one hour.

The Bottom Line

Although ground beef is the main ingredient in burgers, meatballs, and many other delicious dishes, you should be careful while handling, storing, thawing, and preparing raw ground beef.

It’s very easy for harmful bacteria to grow and spread in ground beef due to its larger surface area than other types of meat cuts.

If you store ground beef in its store packaging in the refrigerator, consume it within two days.

You can safely store it in the freezer for up to four months.

Always check the appearance, smell, taste, and texture of both uncooked and cooked ground beef to make sure it’s 100% safe to eat.

FAQs

Can You Eat Ground Beef After 5 Days?

If you put the ground beef in the freezer in temps at 0°F (-18°C), you can have it after five days, or within four months.
However, you should not eat cooked ground beef that’s been in the fridge for more than four days.

How Do You Know When Ground Beef Goes Bad?

If it feels slimy to the touch, smells sour, looks gray or brown, it has gone bad.
For cooked ground beef that has spoiled, you can see fungal growth or dark spots on the meat dish.

How Long Does Ground Beef Last In The Fridge Unopened?

Unopened ground beef will last for one to two days in the fridge and for three to four months in the freezer.
However, conditions apply as you need to make sure you refrigerate or freeze at the right temperatures – below 40°F (4°C) in the refrigerator and 0°F (-18°C) in the freezer.

How Long Should You Reheat Pizza in the Oven?

Posted on August 15, 2022August 15, 2022 by John Bird

Understand why you shouldn’t reheat pizza in the microwave? How long should you reheat pizza in the oven?

We all love pizza. It is a staple at my home whenever my friends come over. Often, I have some left after the gathering.

Over the years, I have reheated pizza so many times that I can safely say I know how to do it right. Ordering extra doesn’t hurt if you reheat it the right way (oven) the next day.

In fact, it is possible to make it taste as good as freshly baked pizza. Below I will share my experiences to help you reheat pizza the right way.

How Long To Reheat Pizza in Oven?

Reheating pizza in the oven doesn’t take more than 9 to 10 minutes for a thick crust pizza. The thin crust pizza takes around 5 to 7 minutes to reheat. It is time to understand what changes happen when you store pizza and what is the right way to reheat pizza.

Many people assume that the number of slices affects the time. In my experience, it actually doesn’t take any longer to reheat a whole pizza than a couple of slices, as long as you follow my steps below!

Thick crust pizza	Thin crust pizza
9 – 10 mins	5 – 7 mins

What happens when pizza is stored?

According to the comparison done by Diet and Fitness Today, the amount of starch in pizza can vary from 16% to 28%. A high amount of starch means that pizza undergoes retrogradation when stored for a longer time. In this process, the starch molecules crystallize by absorbing moisture resulting in dry pizza. Such pizza becomes progressively stiff with time.

How do you reheat pizza in the oven?

With the proper process, you can turn cold pizza into a hot one. I have perfected this procedure after countless such attempts.

Step 1: Prepare baking tray

Grab a baking tray and cover it with aluminum foil and place it in the oven. I’ve been using Crystalware Aluminum Foil Sheets and it works well enough for me. You can also use parchment paper or baking paper in place of aluminum foil. The job of this layer is to insulate the pizza’s crust from the hot surface of the baking tray.

Step 2: Preheat oven

Start preheating the oven up to 375°F (190°C). Do not skip this step even if you’re short on time.

Step 3: Place the leftover pizza in the oven

Wear an oven mitt and pull out the hot tray from the oven after 3 minutes to place pizza slices on it. Ensure a small gap between the slices on the hot tray and spray a light layer of water mist onto them before putting the tray back in. Never place the pizza directly on the oven rack.

Heat the leftover pizza for 5 to 7 minutes for a thin crust or 9 to 10 minutes for thick crust.

That’s it!

The pizza you will pull out from the oven would neither have soggy slices nor be excessively dry. It would be as close to a freshly baked pizza as reheating is concerned. Just wait for it to cool slightly before relishing it.

Why is the oven the best option for reheating pizza?

🍕 Even heating

The oven heats the pizza equally well from all directions. That is why the crystallized moisture turns back into the liquid form almost simultaneously throughout the pizza resulting in the uniform softness. However, when you reheat pizza in the oven, it seldom softens the crust. Consequently, you get melted cheese on top with crispy crust at the bottom while reheating it in the oven.

🍕 Enclosed environment

Due to the enclosed environment, even if some moisture evaporates, it is still trapped inside and can condense back on the pizza once the it cools. Especially, the cheese on top absorbs it, and that layer is re-hydrated. That is why; there is barely any moisture loss from pizza in the oven.

The story with the crust is a bit different though; Most moisture is absorbed by the toppings and not the pizza crust. Thus you get a perfectly crispy crust.

Alternative method: Reheating pizza in a skillet

Even though an oven is the best way to reheat pizza, it is not the only way. If you’re looking for an alternative, I will cover a few below. But whichever way you choose, avoid the microwave if you can!

Method 1 – Reheating pizza in a skillet

Using the procedure below, heating leftover pizza on a skillet requires 4 to 6 minutes.

❶ Keep the non stick skillet on medium heat.

❷ Coat it with olive oil.

After you place it on the burner, apply a light coat of olive oil to it, either with a spray or a silicon brush.

❸ Add the leftover pizza once the oil is warm.

Once the oil is warm, the temperature is just about right. That is when you add pizza to it and cover it.

It is essential to cover the skillet to trap the moisture and ensure even temperature. Since the heat is trapped inside, the skillet has uniform heating all over because of the cover.

❹ Let it cook for 6 minutes.

You have to cook the pizza for 4 to 6 minutes. The thinner the pizza crust, the lesser time you need to cook it.

Method 2 – Reheating pizza in a toaster oven

The above methods work great if you are in a full-fledged kitchen. What if you are in a dorm?

It is where a toaster oven comes into the picture. However, you should only be reheating a couple of slices with this method due to the available space.

❶ Set the toaster to medium heat

❷ Place the pizza inside.

The indicator in the toaster will light up on reaching the appropriate temperature. In many toaster ovens, this is also indicated by a sound. After that, place the pizza inside. In most cases, if you have the bulk of the pizza remaining, you can only heat a few slices at a time because of the limited space inside the toaster oven.

You shouldn’t try to stuff pizza inside the toaster oven, hoping to reheat it all at once.

❸ Heat it for two cycles

It is good to heat the pizza for at least two cycles.

Even a thick crust pizza will heat up properly after a couple of cycles in the toaster oven. While using the toaster oven, there is no need to use a baking sheet. Direct heating is the best way to eliminate soggy slices using a toaster oven.

Method 3 – Reheating pizza in an air fryer

Step 1: Set the temperature to 350°F (180°C).

Step 2: Place the pizza inside the air fryer basket for 3 minutes.

Step 3: Watch out for melting cheese and golden brown crust.

Step 4: Continue reheating for another minute if you don’t spot the above signs

What is the best way to store leftover pizza?

Storing leftover pizza properly will make it easier for you to reheat it. Follow the handful of tips below, and you shouldn’t have a problem with the same.

01. Refrigerate it covered

On the countertop or at room temperature, the life of leftover pizza is barely a few hours. That means it is already spoilt when you think about reheating it. The best way to store it is to refrigerate it.

Additionally, freezing the leftover pizza slices in the freezer section of the refrigerator is not a good idea. You have to place it in the refrigerator section and ensure that it is not removed from the fridge prematurely. According to this comparison by the US government’s Food Safety Program, it is best to store pizza in the fridge at a temperature below 40°F if you want it to last for 3 to 4 days. Only when you need to reheat it, think about pulling it out.

If you still want to freeze it, it is not advisable to do so with paper towels and aluminum foil. The procedure to freeze and defrost frozen pizza is entirely different.

02. Use paper towels to shield the slices

Do not simply put the entire cardboard box with pizza in the refrigerator.

A much better idea is to stack up the slices with paper towels in between. The entire assembly should be put in aluminum foil and then in the refrigerator.

Why is the microwave not suitable for reheating pizza?

You might have observed that I haven’t mentioned using a microwave for reheating the pizza. That is because it is not suitable.

To understand this, you must understand the working of a microwave. It heats food by emitting microwaves, which vibrate the water particles in food resulting in the generation of heat energy. Due to this vibration and heat energy, moisture evaporation occurs, resulting in an even drier pizza crust. Similar findings have been articulated in this study. If you have tried to microwave pizza previously, you would have got the same outcome.

If you notice carefully, in all the above methods, we have attempted to trap the moisture in the pizza. Since the microwave does the exact opposite, reheating the pizza is not suitable in it.

Is reheated pizza healthier?

No, reheated pizza is not necessarily healthy, but how your body responds to reheated pizza reduces your appetite and, therefore, might result in consumption of lower calories which might be healthier for you.

As highlighted above, pizza consists of a significant quantity of starch (polysaccharides). On consumption, the digestive enzymes in the body convert this starch into sugar, increasing your blood glucose levels. Some of this sugar is converted to fat. To combat the rest, body releases insulin to reduce blood sugar levels.

According to this report, such a rise in blood sugar levels makes you feel hungry, resulting in higher consumption of such foodstuffs.

On the flip side, when you refrigerate pizza, the regular starch is converted to resistant starch, which is not easy to break down by the digestive enzymes. Consequently, consumption of such pizza does not lead to the same rise in blood sugar levels because the body cannot convert it to glucose. It means that the hunger caused by a rapid increase in blood sugar levels will no longer happen.

However, there are still chances that your body might absorb the fat in the pizza when you refrigerate and reheat it.

Thus, a reheated piece of pizza is undoubtedly not healthier, but it does not give rise to cravings in the same way.

Does reheating pizza alter its flavor?

If you reheat it correctly, it will not lose its flavor. If it consists of tomato sauce in ample quantity, it might taste even better due to oxidation. On reheating, the cheese also melts, resulting in the classic taste. Thus it is possible to get tasty pizza by reheating it, if you follow the right procedure.

Conclusion

Simply put, reheating pizza in an oven shouldn’t take more than ten minutes. Using my guide above, you know what to do. From my years of experience in reheating pizza, I can safely say that doing so in the oven using the above method is the convenient and safest option. If you do not have access to an oven, check out the alternatives above to understand what is the best way to reheat cold pizza.

If you are looking for a Outdoor Pizza Oven, check our top 10 Best Outdoor Pizza Oven Reviews.

FAQ

How long do you have to reheat pizza in the oven at 350?

At the max, it will take you 10 minutes to reheat pizza at 350°F (180°C). Anything longer than that will burn the pizza or make it excessively dry.

How long do you have to reheat pizza in the oven at 400?

If you’re reheating pizza in the oven at 400°F (200°C), the pizza shouldn’t be in the oven for more than 8 minutes. You should limit the heating time to 5 minutes if the pizza has a thin crust.

How do you keep pizza moist in the oven?

The best way to keep the pizza in the oven moist while reheating is to expose it to water. Lightly spray mist through a spray bottle before placing it on the lowest rack of the oven. Do not mistake placing it in the middle rack, as you might overheat it. Always stick to 350°F (180°C) and not more while reheating it. Limit the time to 10 minutes max, and you won’t have to worry about dry pizza after reheating it.

Can you put a cardboard box in the oven?

No, you cannot put a cardboard box in the oven because it is a fire hazard. However, keep the pizza box handy to serve the pizza after extracting it from the oven.

How long can pizza sit out?

If you indeed want a delicious dinner, better to store the pizza in the fridge. At room temperature, the pizza is good enough for 4 hours. Beyond that, the bacteria growth will spoil it. Also, reheating a cold slice even after two days to make it taste great is possible.

What Substitute for Eggs in Baking? 18 Egg Alternatives and How to Use Them

Posted on August 5, 2022August 15, 2022 by John Bird

Eggs are not as ubiquitous as they used to be in every household. As the number of vegans is increasing – the USA alone has 6% vegans in 2022 – so is the tendency to replace eggs in baking and daily diet.

Once thought of as an essential ingredient for baking, the case is not so anymore.

In this post, we’re going to talk about what substitute for eggs in baking banana cakes, cookies, brownies, etc. without dampening the taste, texture, or flavor much.

You may also like: Substitute for Coconut Milk For Your Favorite Recipes (2022)

Why Do We Use Eggs In Baking?

Eggs in baking are mainly used for four purposes.

They act as binding agents that keep all the ingredients together and give it shape.

In baking, eggs function as a leavening agent by trapping air pockets in between the food particles and helping them to rise when heated. As a result, the texture becomes light.

Eggs do have a flavor of their own that adds to the baking ingredients and enhances the final flavor.

The liquid parts of eggs maintain the moisture of the ingredients and prevent the baked foods from getting dried.

Last but not least, eggs help give a golden-brown appearance to savories, puffs, cakes, and pies.

Why Don’t We Want To Use Eggs In Baking?

There are a few reasons why we may not want to use eggs in baking.

We may have switched to a vegan lifestyle where we avoid using any foods derived from animals.

Or, we could be allergic to eggs.

There can also be simpler reasons like having run out of eggs or eggs have gone bad.

Whatever it is, it’s good to know what is the best substitute for eggs in baking.

What Substitute for Eggs in Baking?

01. Buttermilk or Yogurt

If you’re planning to bake eggless muffins, cakes, and cupcakes, you can use ¼ cup of yogurt or buttermilk to replace eggs.

Remember to use plain yogurt as flavored or sweet versions will change the flavor of the final product.

Use the same proportion of buttermilk as you would yogurt.

In case you’re wondering how to make buttermilk, here’s the simplest way.

Take a cup of milk (8 ounces or 237 ml).
Add a tablespoon (15 ml) of lemon juice or vinegar.
Stir and set aside for 10 minutes.
Use it as an egg substitute in baking.

02. Baking soda and Vinegar

You may be confused about what can you use as a substitute for an egg in baking. Don’t be!

Just mix one tablespoon of vinegar with one teaspoon of baking soda to make your quick bread and cakes light and fluffy.

The carbon dioxide that’s released when the baking soda reacts with the vinegar helps to keep your baked goods airy. To make room for the released gas, you may want to take a large bowl.

03. Ground flaxseeds

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Besides having plenty of health benefits, flaxseeds also serve as substitutes for eggs in baking bread.

For every egg, use a tablespoon of finely ground flaxseeds soaked in three tablespoons of warm water for 10 minutes or until all the water is absorbed.

The dense mixture will cause your pancakes, cookies, or waffles to be compact and tight with a nutty flavor.

04. Ground chia seeds

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Similar to ground flaxseeds, ground chia seeds are your answer to how to substitute for eggs in baking.

Soak one tablespoon of ground chia seeds in ⅓ cup of water for 15 minutes or until the water gets absorbed.

If you like your muffins, pancakes, and waffles to have a nutty flavor, then ground chia seeds in water is just the answer to eggless goodies.

05. Pureed, silken tofu

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Did you know that tofu is the main ingredient for vegan scrambled eggs?

Well, looks like you can also use tofu when you’re thinking about substitutes for eggs in baking brownies!

Tofu is made from soy milk that has been processed and pressed. So, if you’re allergic to soy, then this isn’t the right egg substitute for you.

But if you’re good with soy and soy products, just ¼ cup of pureed silken tofu is enough to replace an egg.

As tofu with minimum water content is dense, it’s best to use it for baking brownies, cookies, quick bread, as well as cakes.

06. Mashed avocado or banana or pumpkin

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Umm, if you’re thinking what can you substitute for eggs in baking banana bread, well, the answer is – you guessed it – mashed banana!

But did you know that mashed pumpkin or mashed avocado work equally well as egg replacements in baking? Obviously, you won’t get the banana flavor from these. But you’ll still get the same moist and dense result.

So, just use ¼ cup pureed avocado or banana, or pumpkin for each egg in your recipe.

Although your brownies, muffins, or cakes with mashed fruit may not brown much when baked, the texture will more than make up for it.

07. Applesauce

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You can use cooked apples or applesauce if you want to know how to substitute for eggs in baking.

It’s better to use unsweetened applesauce. Otherwise, you should reduce the amount of sugar in the recipe.

Sometimes, cinnamon and nutmeg are added to applesauce. So, when you use it as an egg alternative, you’ll have a nutty, warm flavor added to your baked goodies.

It’s good to remember that your baked products will be dense when you use applesauce instead of eggs.

08. Egg replacers

Applesauce is the perfect answer to what is vegan substitute for eggs in baking. It’s also great for weight-watchers who want a low-fat binder in their cake batter.

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There are commercial egg replacers available in both physical and online stores. As the name suggests, they replace eggs in baking and cooking.

These products are made from starch and leavening agents and are found in powder format. If you’re using one, read the package instructions for the right mix.

Generally, you need to combine 1½ teaspoons of egg replacer powder with 2 to 3 tablespoons of warm water and set aside until it becomes thick.

As these egg replacers don’t have any flavor, they’re suitable for all baking recipes.

09. Soy lecithin powder

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Soy lecithin powder is found in both offline and online health stores.

As it’s a byproduct of soybean oil, it has strong binding properties that make it a popular substitute for eggs in cake mix and other products.

To replace an egg or one egg yolk, take a tablespoon of soy lecithin powder and add it to the dry ingredients.

However, if you’re allergic to soy, don’t use it as an egg alternative.

10. Aquafaba

We always find canned chickpeas and beans immersed in a liquid. This liquid is called aquafaba and resembles the properties of egg whites.

That’s why, aquafaba is the preferred egg substitute in recipes that need a lot of egg whites like meringue, marshmallows, nougat, and macaroons.

Aquafaba results in light, airy, and fluffy baked goodies.

Use three tablespoons of aquafaba to replace one egg.

11. Nut butter

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Butter from almonds, peanuts, cashews, and other nuts are good substitutes for eggs in baking.

As nut butter has a nutty flavor, your baked goodies will have it too. So, it’s best to use the nut butter in cookies, brownies, banana muffins, choc chip cookies, and pancakes for a warm and subtle flavor.

Three tablespoons of any nut butter can replace an egg in your recipe.

Remember to use smooth nut butter instead of a chunky variant for better mixing.

Before using, make sure you’re not allergic to nuts though.

12. Gelatin

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Many of you might be wondering how to substitute gelatin for eggs in baking.

It’s very easy. Just dissolve a tablespoon of gelatin powder in one tablespoon of cold water. Then add two tablespoons of hot water until the mixture becomes foamy.

Gelatin is derived from animal body parts like collagen and ligaments. That’s why it’s not a popular egg substitute in vegan baking.

Use unflavored gelatin powder as an egg replacement if you don’t want the final baked products to be affected. However, the texture will be stiff as gelatin itself is jelly-like.

Gelatin is more commonly used in desserts like souffle that have a jelly-like texture and consistency.

13. Agar-agar

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Agar-agar is the answer to gelatine substitution for vegetarians and vegans as it’s extracted from seaweed and has the same consistency as gelatin.

Mix a tablespoon of agar-agar powder with a tablespoon of water to replace an egg in your recipe.

It won’t affect the taste or flavor of your dessert but will definitely give it a stiffer texture.

14. Arrowroot powder

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Arrowroot is a plant-based extract that’s high in starch and therefore, works wonderfully as a binding agent.

Dissolve two tablespoons of arrowroot powder in three tablespoons of water to replace one egg.

Arrowroot helps to give your final baked goodies an airy and light texture. Therefore, use it as an egg alternative in cornbread, cakes, pancakes, and most recipes.

15. Sweetened condensed milk

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Condensed milk is made by removing most of the water from cow’s milk until you’re left with a thick, sticky, sweet semi-liquid form of milk.

Usually, sugar is added when making condensed milk so when you buy a can, it’s already sweetened.

Note: You may want to find out the difference between condensed milk and evaporated milk.

Anyway, since condensed milk is quite thick and dense, it’s best used as an egg substitute in cookies.

Four tablespoons of condensed milk equal one egg.

16. Sparkling water

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Carbonated or sparkling water as a substitute for eggs in baking works in two ways.

First, it acts as a leavening agent and reacts with the baking soda in the batter to trap air bubbles. This makes cakes and bread light and fluffy.

Secondly, sparkling water adds moisture and keeps your waffles, pancakes, and cupcakes from having a dry, dense texture.

Just add a quarter cup of any sparkling water to take the place of an egg.

17. Vegetable oil, baking powder, and water

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When you’re baking scones or muffins and you suddenly find yourself out of eggs, replace them easily with these kitchen staples – vegetable oil, baking powder, and water.

1½ tablespoons of vegetable oil mixed with a teaspoon of baking powder and 1½ tablespoons of water is a quick solution as an egg alternative for all your baking needs.

Oil is a natural binding agent and when mixed with water and baking powder, it gives a nice, packed texture to muffins and scones.

18. Soy protein powder and water

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Although not the most ordinary kitchen staple, soy protein powder could come in handy if you’re thinking about how to substitute for eggs in baking.

If you’re someone who’s into working out a lot, soy protein powder can be there in the cabinet.

A tablespoon of soy protein powder mixed with three tablespoons of water can easily replace an egg for baking purposes.

The soy protein powder keeps the dough moist and results in fresher bread, cookies, and pancakes.

If you’re allergic to soy products, please use any other egg substitute from the list.

Here’s a table to show you at a glance what to use as a substitute for eggs in baking, the right measurements, and where to use these replacements.

Substitute	Measurement for 1 Egg	Good replacement for
Applesauce (unsweetened)	¼ Cup	Most recipes
Mashed avocado or banana or pumpkin	¼ Cup	Brownies, muffins, cakes, quick bread
Ground flaxseeds	1 Tablespoon finely ground flaxseed + 3 Tablespoons warm water soaked for 10 minutes	Bread, cookies, pancakes, waffles, muffins
Ground chia seeds	1 Tablespoon chia seeds soaked in ⅓ cup water for 15 minutes.	Bread, cookies, pancakes, waffles, muffins
Egg replacers	1 ½ Teaspoon + 2 – 3 Tablespoons of warm water	All recipes
Pureed, silken tofu	¼ Cup	Cakes, brownies, cookies, quick bread
Baking soda and Vinegar	1 Tablespoon white vinegar + 1 Teaspoon baking soda	Quick bread, cakes, cupcakes
Buttermilk or Yogurt	¼ Cup	Cakes, cupcakes, muffins
Arrowroot powder	2 Tablespoons arrowroot powder + 3 Tablespoons water	Most recipes
Aquafaba	3 Tablespoons	Nougat, meringue, marshmallows, macaroons
Nut butter	3 Tablespoons	Cookies, pancakes, brownies, banana muffins, choc chip cookies
Sparkling water	¼ Cup	Quick bread, cupcakes, cakes
Gelatin	1 Tablespoon gelatin + 1 Tablespoon cold water + 2 Tablespoons of boiling water	Desserts with a jelly-like texture like souffle
Agar-agar	1 Tablespoon agar-agar powder + 1 Tablespoon water
Soy lecithin powder	1 Tablespoon soy lecithin powder	Most recipes
Sweetened condensed milk	¼ Cup (4 Tablespoons)	Cookies
Vegetable oil, baking powder, and water	1½ Tablespoons vegetable oil + 1 Teaspoon baking powder + 1½ Tablespoons water	Scones, muffins
Soy protein powder and water	1 Tablespoon soy protein powder + 3 Tablespoons water	Cookies, bread, pancakes

Final Thoughts

Eggs can be easily replaced when you’re baking cookies, cakes, muffins, etc. As long as your recipe doesn’t ask for using more than three eggs, you can use the substitutes for eggs listed in this article without affecting the flavor and taste.

What substitute for eggs in baking may differ a bit from one baked goodie to another. So, it’s good to keep in mind what you’re baking and how you want the taste, flavor, and texture to be before picking an egg substitute.

FAQs

What to substitute for eggs in baking cookies?

You can choose applesauce, ground flaxseeds or chia seeds, egg replacers, pureed tofu, any nut butter, or condensed milk as a substitute for eggs in baking cookies.

What to substitute for eggs in baking vegan?

Flaxseeds, chia seeds, applesauce, mashed pumpkin or banana, baking soda and vinegar, aquafaba, silken tofu, and plant-based yogurt all work as a substitute for eggs in baking vegan.

What can you substitute for eggs in baking banana bread?

Yes, you can use mashed banana, applesauce, arrowroot powder, vinegar and baking soda, ground flaxseeds, aquafaba, tofu, ground chia seeds, and carbonated water to substitute for eggs in baking banana bread.

What substitutes for eggs in baking brownies?

Nut butter, pureed silken tofu, mashed avocado or pumpkin or banana, egg replacers, and ground chia seeds or flaxseeds are substitutes for eggs in baking brownies.

What substitutes for eggs in baking bread?

Substitutes for eggs in baking bread include soy protein powder and water, sparkling water, arrowroot powder, baking soda and vinegar, silken tofu, applesauce, egg replacers, and ground chia or flaxseeds.

What is substitute for eggs in cake mix?

Plain yogurt, tofu, applesauce, vinegar and baking soda, flaxseeds, mashed banana, and soy protein powder work as substitutes for eggs in a cake mix.

Clam vs Mussel: Startling Differences You Had No Clue About!

Posted on August 5, 2022August 15, 2022 by John Bird

Clam vs Mussel? I personally love both. The difference between clams and mussels is a widely discussed topic as both are darlings of seafood lovers.

However, if you’ve never tasted them or are a bit wary about eating them, here’s all you need to know about what differentiates clams from mussels to help you appreciate their taste better.

Without further ado, let’s dive in!

You may also like: Green Mussels vs Black Mussels: The Differences Will Surprise You!

What Is The Difference Between Mussels and Clams?

Is clam and mussel the same? Many of us who are not familiar with shellfish may have wondered about it.

While mussels and clams belong to the same family of bivalve mollusks, there are differences in their habitat, physical appearance, nutrition, price, and other aspects.

Habitat

Clams are found in freshwater bodies whereas mussels are found in both freshwater and saltwater regions. In fact, mussels are farmed mollusks that are widely available.

The foot of the clams helps them to burrow under sand or mud. That’s why you can find individual clams on sandy beaches.

Mussels have thin threads called byssal threads. They use these threads to attach themselves to other mussels or rocks. So, you’ll always find mussels in groups and they don’t move about as much as clams do.

Appearance

The mussel shells are thin, rough, asymmetrical, long, oblong, and dark blue, black, or brown in color. The inside of the shell is silver or gray.

There are three layers in the mussel shell – iridescent, prismatic, and periostracum.

The mantle secretes calcium carbonate to form the iridescent layer in pearly mussels. This inner part is white and shiny and is also called the nacre or “mother of pearl”.

The prismatic layer is also made up of calcium carbonate but in a crystal form.

The outermost part of the mussel shell is the periostracum. It’s made of protein, resembles the skin, and protects the shell.

On the other hand, edible clams have shells that are strong, smooth, roundish, or oval in shape. The two halves of the shells are symmetrical and are tightly closed with the help of two adductor muscles. Clamshells are white, brown, or light tan in color.

Razor clams are different in appearance although they belong to the marine bivalve mollusk family. They don’t have oval shaped shells. In fact, they are called razor clams because their shells are elongated and look like straight razors.

Another distinct difference is the presence of organs in the clams. They have a heart, digestive system, and circulatory system.

Feeding habit

Clams and mussels are both filter feeders. This means they filter the water around them to eat small food particles including algae and other aquatic organic matter.

They have two types of siphons in their bodies – inhalation and exhalation siphons. The inhalation siphon takes in water along with food. Clams trap the food particles from their gills and are passed on to the clam’s mouth.

The exhalation siphon passes out undigested food particles and other matter back into the water.

Fun Fact: Clams can filter up to 24 gallons of water per day!

Price

Mussels are cheaper than clams because they are commercially farmed with very low investment and maintenance costs.

Farmers don’t need to buy expensive foods for mussels and neither do they need special tanks to breed in.

As mussels reproduce at a fast rate and high numbers, they are more widely available, making them cheaper than clams by at least 50% per pound. Clams cost around $5 per pound whereas mussels are priced at $1.97 per pound at max.

Clams are more difficult to farm as they live under the sand and need to be given food. Moreover, they need to be protected from crabs, giving rise to farming costs.

Taste Comparison Between Clams and Mussels

As far as the texture is concerned, both clams and mussels are chewy.

Clams taste literally of the sea – salty, slightly sweet, and rich.

Mussels taste bland and not fishy at all. That’s why mussels are typically served in a sauce to balance their mild taste.

Personally, I love the natural salty taste of clams and it tastes amazing when paired with a buttery garlic sauce cooked in white wine.

But when I’m in the mood for something lighter, I go for mussels seasoned with fennel or saffron.

You see, it all depends on your mood and there’s no definite answer as to which tastes better – clams or mussels.

How to Cook Clams and Mussels

You can eat clams raw with some drops of lemon juice or Tabasco sauce or cocktail sauce.

However, mussels must be cooked before you eat them. Since mussels feed on plankton that may have bacteria and toxins, you should never eat raw mussels.

You can steam, fry, grill, stew, or roast both types of seafood. In fact, some connoisseurs go far as to stuff and bake clams and mussels.

Note: Clams take longer to cook than mussels.

While steaming is the easiest way to cook both clam and mussel, the clam is more popularly eaten as clam chowder.

Pro Tip: If you’re making white clam chowder, soak the clams in milk or cream before adding them to the heat.

Nutritional Information About Clams And Mussels

Both clams and mussels are good for you as they are full of nutrients including Omega-3 fatty acids, vitamins, and minerals.

Omega-3 fatty acids have lots of health benefits, especially related to heart health.

For a 3-ounce (85 grams) serving of clam or mussel, the nutrition facts are as follows:

The nutrient profile of clams and mussels are not much different from one another, making them almost equally good for your health.

Both are good sources of proteins and score well on account of being low-calorie and low-fat foods.

Sodium content is lower in clams so if you have any dietary restrictions regarding salt, maybe you can skip mussels and settle for clams instead.

	1 cup clams	1 cup mussels
Calories	73	73
Fat	0.82 g	1.90 g
Sodium	130 mg	400 mg
Protein	12 g	10 g

Clams and mussels are also packed with essential vitamins and minerals including a high dose of iron and vitamin B12.

Vitamin B12 is essential for forming red blood cells, maintaining DNA, and protein synthesis.

Iron is important for us to transport oxygen throughout our body, prevent anemia, and conduct other metabolic functions.

What’s Better – Clams or Mussels?

If you’re talking about the nutrition value of clams and mussels, both are more or less the same and are a great source of essential vitamins, minerals, and Omega-3 fatty acids.

In terms of taste, each has a unique taste and it really depends on your personal preference.

For example, if you want to have a solid fishy and salty taste, then clams are better than mussels.

However, if you want something light and tender with a hint of the sea, then mussels are the right choice.

The texture of both is slightly chewy. Be careful not to overcook them as they’ll turn from chewy to downright rubbery.

When Are Clams And Mussels In Season?

October to March is when fresh mussels are in season. However, you can buy them in their shells throughout the year.

Colder months are when clams are also in season – March to April and September to December.

The rule of thumb is to eat clams and mussels in the colder months, which means June to August in the southern hemisphere.

It’s better not to eat clams and mussels out of season in order to allow the population to grow.

Regions experiencing red tide discourage clam harvesting since during this time, clams may have eaten algae that can increase the toxin level in their body and therefore, not safe for human consumption.

Clam, Mussel, And Oyster: Are They The Same?

Clams, mussels, and oysters all belong to the same bivalve family – Mollusca. They are a type of bivalve mollusks as they have two shells that are connected by a hinge.

Oyster shells are brown, white, or gray in color that are rough to the touch. Their shells are shaped more irregularly than clams or mussels. Mussels have dark blue, black, or brown shells. And, clam shells are light tan, white, or brown.

The habitat of oysters is in the saltwater whereas mussels are found in both freshwater and saltwater and clams in only freshwater.

Whereas mussels and oysters attach themselves to their own species and tend to stay rooted in the same place, clams use their foot to move around and bury themselves under mud or sand.

Clams and oysters can be eaten raw and share a similar fishy, salty taste.

Bottom Line

Clam vs mussel makes for a fun debate as you could be inclined toward one over the other.

Both have a chewy texture although clams taste more salty with a whiff of the sea while mussels taste somewhat bland and mild.

You can cook clams and mussels in different ways to get the best of their unique flavors. And if you’ve never tried them, now is the time! Bon Appetit!

FAQs

Why Are Mussels Cheaper Than Clams?

Commercially harvested bivalve mollusks like mussels reproduce fast and in high volumes, making their year-round, wide availability one of the factors why they’re cheaper than clams.
Mussel farmers need not invest much in them as there’s no need to buy expensive food for mussels or special breeding tanks.
Mussels are filter feeders and don’t need outside nutrition.
Also, they can be harvested using hands or a hydraulic machine. Thus, it requires very low labor costs.

Which Is Better Clams Or Mussels?

Nutritionally speaking, clams are better than mussels as they have fewer fats, more proteins, and less sodium.
Whether clams are better than mussels in terms of taste and texture depends on personal preferences.

What’s Bigger Clams Or Mussels?

Although they can be of various sizes, generally clams are bigger than mussels.
The giant clam, which is non-edible, grows up to 4.25 feet in length and can weigh more than 500 pounds.

Will Clams Open When Cooked?

Healthy and fresh clams will open when cooked.
When the clam meat is cooked through, the shells open.
If they don’t open, it means they are not fresh or were dead already and could be contaminated.

Top 20 Easy Food for Party: Get The Party Buzzing!

Posted on August 1, 2022September 12, 2022 by John Bird

If you think hosting a party = too much cooking hassle, think again! With these top 20 easy food for party ideas, you’re sure to whip up the most delectable finger foods that your guests won’t stop drooling over!

We have listed a phenomenal mix of tantalizing appetizers, creamy delicious dips, sweet treats, and even healthy vegetarian easy finger foods for parties so that you can floor your friends and family on any occasion.

If you want to know how to keep food warm for a pary, check this article.

Let’s get the next party started!

Appetizers and Snacks

The best easy finger foods for a party are appetizers and snacks. Make these in bite sizes and stick toothpicks on them so your guests find them to pick up and munch on.

01 Mini Sausage Rolls

Sausage rolls or pigs in a blanket are one of the most favorite party foods ever.

With each bite, the flaky golden pastry baked to perfection meets the soft, warm sausage meat – a “meating” made in heaven. Bet you won’t stop at one!

Tip: Make sure you have loads of ketchup to dip your mini sausage rolls in.

02 Chicken Tenders Italian Style

Top 20 Easy Food for Party: Get The Party Buzzing! 23

There are chicken tenders and then there are chicken tenders Italian style.

This recipe stands apart from others by using olive oil, plenty of garlic, and Italian seasoning.

You can’t miss the warm and buttery flavor complemented by the subtle hint of herbs that make these chicken tenders truly one-of-a-kind.

Go for a baked version to save time if you’re looking for easy food for a party of 20.

03 Deviled Eggs

With only a few simple ingredients, deviled eggs are easy to make and nutritious too with all the goodness of boiled eggs.

They’re not only great to eat but are also a visual delight – bright, sunny yellow against white.

Serve them on a blue platter to create a contrast and catch the eye of your guests.

Instead of sprinkling paprika powder on top, try bringing variations with smoked paprika or chaat masala powder (available in Asian aisles in stores) or even Herbs de Provence seasoning.

04 Cheese Sticks

Another easy delicious party food ideas that’s definitely a crowd pleaser is cheese sticks or Mozarella sticks.

Who doesn’t love the gooey cheese oozing from inside these sticks in each bite!

A platter of Mozarella sticks is sure to disappear within minutes of serving so make sure you make enough.

Cheese sticks are also easy food for birthday party as most kids love cheese.

If you are looking for easy food for party of 40 or more, bake or air-fry cheese sticks to save time. Plus, you’ll get a healthier platter of cheese sticks as deep frying uses a lot of oil.

05 Sliders

Sliders are mini versions of cheeseburgers and their size makes them appealing, easy to grab, and undoubtedly an easy food for parties buffet.

The beefy, cheesy notes with just the right moisture in the bun without being soggy are sure to be a major hit with everyone, especially kids.

So, next time you’re thinking of easy food for birthday party, think sliders!

06 Baked Potato Skins

When you’re planning some easy food for party of 40, don’t leave out these crispy baked potato skins from your list!

These potato skins are easy to bake and when topped with crispy bacon bits, chopped green onions, and sour cream, they become the ultimate party food that guests can’t keep their fingers away from!

Give your potato skins a twist in taste by adding other toppings like blue cheese and fried onions.

Tip: Use Russet potatoes as these are large and their skin is tough enough to handle the fork pricks.

07 Sandwiches

Now you can’t go wrong with sandwiches! These are tried and tested snacks that both adults and kids love.

So, whether you’re getting together with friends on a game night or just want to make your kid’s birthday a memorable one, sandwiches are it!

The best thing about sandwiches is that you can create endless variations by switching up the sandwich fillings.

While mashed boiled eggs, mayonnaise, salt, and pepper can be a basic filling, you can turn things up a notch higher with chicken spread or shredded hunter beef, or even a refreshing chicken salad filling.

As easy party food ideas, sandwiches are the best bet. Create mini sandwiches by cutting them up into smaller squares and triangles.

Add a toothpick to each mini sandwich for an easy grab-and-go!

Dips

No party is complete without bowls of potato or tortilla chips or corn chips or chocolate chips or nachos. These make easy party food by themselves but are much better with creamy dip.

For a different take on chips, try papadums. Instead of frying these, get an oil-free healthy version. Warm each disc for 15 – 30 seconds in the microwave oven to get flavorful, roasted, and crispy papadums.

Left Tortilla – Can I freeze?

08 Tomato Salsa

An evergreen accompaniment to nachos and tortilla chips, tomato salsa is healthy and has a tangy note to it to tickle your tastebud. This recipe for tomato salsa starts with ripe, fresh tomatoes.

If you’re hosting a gathering in summer, tomato salsa is the perfect dip to refresh the palate.

Your guests can have it even without chips – as a salad or with steak and baked potatoes.

If you have too much salsa left, don’t worry! Just freeze it for later use. Check this article “Can You Freeze Salsa? (We’ll Tell You All About It!)“

09 Honey Mustard Dipping Sauce

Dip your chicken tenders or French fries or cheese sticks in a creamy honey mustard dipping sauce to revel in a burst of sweet and tangy flavors.

The slightly pungent mustard flavor is nicely set off by the sticky sweet flavor of honey to create a smooth concoction that enhances the taste of any food you want creamy dip into this sauce.

10 Hummus

For a bit of Mediterranean flare, add hummus as a dip for Mozarella sticks, garlic fresh bread, nachos, or any savory finger food.

The nutty and earthy notes of mashed chickpeas, garlic, and tahini are given a bit of an edge by adding lemon juice.

The soft, creamy, and fluffy hummus is best served with pita bread.

If you have done other types of dips to death, try hummus to serve with easy finger foods for parties.

Sweet Treats

What’s a party without sweet treats to nibble on? After all those dips and sausage rolls and whatnot, your guests will definitely crave something sweet.

11 Fruit Trifle Shots

This is one of the easiest foods for parties as it needs just layering cake, custard, jelly, cream, and mixed fruits.

Usually, this is arranged in a large bowl, but for the convenience of your guests, use shot glasses for individual servings.

The layers of sponge cake broken by colorful jelly and mixed fruits layers will add dollops of oomph to your spread.

When the crunch of sweet and fresh fruits meets layers of soft cake, jelly, and creamy custard, your guests will thank you to no end.

12 Tiramisu Cups

One of the easiest no-cook party foods, tiramisu served in individual cups will bowl the crowd over.

With every spoonful, you’ll be welcomed by a whiff of cocoa powder, followed by layers of spongy and creamy affair.

The sweet and subtle notes of coffee and the liqueur in the tiramisu are going to be a sure hit with coffee lovers who want a nutty or smoky aroma in their desserts.

13 Granola Parfait Shots

This is hands-down one of the healthiest and easy food for party that your calorie-conscious friends will reach for.

The crunchy layers of oats, nuts, and seeds mix effortlessly with the yogurt and bits of both dry and fresh fruit for an unforgettable texture and taste.

With a drizzle of honey, these granola parfait shots are the perfect ending on a sweet note to a summer evening with friends and family.

14 Mini Cheesecakes

If you’re hunting high and low for easy party food ideas, a popular one among people of all ages is mini cheesecakes.

Plus, the great thing about cheesecakes is that you can be so creative with the toppings.

With the basic taste and flavor of Graham crackers and cheese filling, you can create various flavors using different toppings.

Whether your guests love chocolate or berries or jam toppings, you can cater to their individual preferences with these mini cheesecakes.

You may also like Philadelphia No Bake Cheesecake, don’t need an oven for a great cheesecake!

15 Cake Pops

Easy party food ideas for a crowd of kids at a birthday party is a colorful bouquet of cake pops.

Plain old cake with frosting dipped in white or milk chocolate melt never tasted better!

Roll them in sprinkles to create luscious cake lollipops for those with the sweetest tooth.

Vegetarian Easy Finger Foods For Parties

With people around the world getting more conscious about eating meat and the effects it has on our planet, small wonder that many of your friends and family have turned vegetarian and opt for fake meat.

Not to disappoint them at your next get-together, we have thrown in some vegetarian easy party food ideas below.

16 Mixed Vegetable Fritters

When we say fritters, we think of deep-frying. But that need not be the case.

You can make the mixed vegetable dough and bake them or even air-fry them for a healthy version.

Thanks to the spices, the taste will remain the same.

These baked vegetable fritters are crunchy on the outside and soft on the inside. Even your meat-loving friends won’t be able to help themselves from munching on a few!

17 French Toast

Fun Fact: French toast is not really French and in fact, traces its history back to ancient Rome!

Just use simple ingredients – eggs, milk, bread – that are always in the kitchen to make French toast for your vegetarian guests.

Cut them into neat little squares and put a toothpick on each before you serve them.

The warmth of eggs and milk with the sweetness of sugar and cinnamon powder make French toast the perfect comfort food as well as easy party food.

The best rated toaster ovens under $100, it might be an excellent option for your party.

18 Onion Rings

Onions are full of nutrients and it helps to have these as party appetizer.

Plus, when they are in the form of onion rings with a crusty and flavorful outside and a soft inside, chances are they’re going to disappear from the table soon!

If you’re more health-conscious, then go for an air fryer version of these onion rings.

19 Grilled Balsamic Mushrooms

Mushrooms are a universal favorite party food. I don’t know anyone who doesn’t care for these fungi that have a spongy texture and an earthy, meaty flavor.

And when these are drenched in Balsamic vinegar or any other vinegar substitute before being grilled, the flavors go north.

Soft and succulent grilled mushrooms will definitely be a party popper.

Check out this great gas grill under $200!

Last but not least, if you’re totally out of steam but still want some easy party food for a crowd, nothing beats a charcuterie board.

20 Charcuterie Board

This is another no-cook party foods option as you just need to arrange cheese, cured meats, crackers, jam, pickles, fruit, nuts, etc. on a platter.

Create wonders with the versatility and flexibility that a charcuterie board offers. It’s a visual and culinary treat that everyone appreciates.

Experiment with vegan and vegetarian options if you want to stay away from meat.

Had a dinner party planned but forgot to take your meat out for thawing? Don’t worry, the defrosting trays will help you.

FAQs

What’s the best party food?

The best party food includes an array of choices like sweet, savory, and dips.
A charcuterie board also makes the best party food as you can place anything and everything on the board that your guests can mix and match.

What food should I serve at a party?

Top 20 Easy Food for Party: Get The Party Buzzing! 42

You should serve a mix of sweet and savory finger foods at a party so that your guests can pick and choose as they will.
With more people avoiding meat these days, it’s better if you serve some vegetarian options too like vegetable burgers, onion rings, potato toast, etc.

What is the most popular party snack?

There is no single most popular party snack. It all depends on whether your guests are kids, teenagers, or adults and if they’re health-conscious or not.
Having said that, some popular party snacks include pigs in a blanket, quiches, brownies, cake pops, dips, sliders, etc.

What’s good finger food for party?

Good finger food for party should be bite-sized, no-mess food like mini sausage rolls, nachos, cake pops, sandwiches, and others.

Final Thoughts

A party isn’t one with plenty of nibbles for your meat-eating and vegetarian buddies.

To have a successful game night or a backyard barbecue party, these 20 easy food for party ideas will come in handy. Remember that you need to keep some food warm for a party as they won’t taste great if they get cold.

With enough party food ides shared here, you’ll soon be a pro at throwing parties!

Can you freeze queso fresco? Tips & Much More!

Posted on August 1, 2022September 12, 2022 by John Bird

Queso fresco has become one of my favorite cheese types after I tasted it in numerous Mexican dishes like tacos. Ever since then, homemade queso fresco has become a staple in my home. However, the last time I got myself a block of queso fresco, I faced a unique problem. Right after I got the block, I had to go out for a couple of months. That is when I tried to figure out if I could freeze it or not.

I’m sure if you too consume queso fresco, you would also face the question, can you freeze queso fresco? Check the answer below.

You may also like: Can You Freeze Nacho Cheese? (And How You Can Do It Right)

What is queso fresco?

Queso fresco is a creamy, tasty, and fresh Mexican cheese that can be used for culinary and snacking purposes.

Queso fresco, a type of fresh cheese that’s popular in Central American countries like El Salvador and Belize can be found at markets throughout these areas. Customers purchase it wrapped up in tortillas or corn husks to take home and eat immediately!

Can you freeze queso fresco?

Yes, you can freeze queso fresco. The problem is, it will lose its distinct soft texture and mild flavor because of the same. Merely by freezing and defrosting queso fresco, it won’t get spoiled.

Before I dig deeper into this, it is important to know more about queso fresco.

What is queso fresco?

Queso fresco is a fresh cheese with a mild taste. Unlike most fresh cheeses that have a salty taste, this one is on the milder side. The crumbly texture of this fresh Mexican cheese has made it an excellent choice for garnishing.

Queso fresco being native to Mexico, is often used in Mexican dishes like tacos, huevos rancheros, etc. This white cheese is traditionally consumed fresh. However, many consumers like to stock it up, so they often try to freeze it.

Is it advisable to freeze queso fresco?

Practically freezing queso fresco is not advisable because of its changes while freezing. Essentially this soft cheese variant undergoes two changes on freezing and defrosting.

Why isn’t it advisable to freeze queso fresco?

The two changes which take place include:

1. Change in texture

Every fresh cheese variant, including queso fresco, has a significant quantity of water. This water content is because of the goat or cow milk used to make this fresh cheese. That is how it remains soft.

According to Harvard, cow milk consists of 87% water, while as per this report, goat milk’s water content stands at 88.5%. If you freeze queso fresco, this water will turn into ice crystals. When you defrost the same, the ice crystals will release water most of which isn’t retained by the cheese and released in the vicinity. The loss of water changes the texture.

2. Water release

When you defrost queso fresco, not all the water released is retained by the cheese. A large portion of the water content is released outside. It means that some parts of cheese will have appropriate water content, and some parts will be extremely dry. Consequently, the crumbly texture of queso fresco will be lost. This once again changes its taste.

In a nutshell, the distinct taste of this fresh cheese cannot be retained on freezing and defrosting.

Can you fall ill if you consume queso fresco after defrosting?

There is little to no evidence that queso fresco can make you ill after freezing and defrosting it. Of course, this is assuming that you freeze it properly and defrosting procedure is well thought of.

Thus, health concerns shouldn’t be a reason to prevent you from freezing or defrosting this cheese.

How to freeze queso fresco?

Queso fresco can be frozen in three simple steps. Queso fresco freezes well without losing its flavor or texture.

Step 1- Check the quality of the cheese

No point in freezing queso fresco that has already gone bad. Before beginning the freezing process, check out for any visible signs of mold.

Step 2- Wrap it

After ascertaining the freshness of queso fresco

1. Wrap it in aluminum foil.

2. Put this assembly into an airtight zip lock bag or freezer bag.

3. Ensure that the seal is in place.

In case you don’t have ziplock bags, you can pack it in Little Details Airtight Food Storage Ziplock Bags.

Step 3- Freeze it rapidly

The only way to reduce the number of ice crystals formed on cue fresco is to freeze it to -9°F (-23 °C) rapidly. Even then, there will be some formation of ice crystals, but the density will be less. That way, after defrosting, taste and texture will be retained.

Many refrigerators these days have quick freeze options. Rather than buying a commercial blast chiller, it is better to check if your fridge has this feature or get this one from Haier, which offers this exact rapid freezing function. You can use this refrigerator to freeze any ingredient.

That’s it!

How long can you keep queso fresco frozen?

Soft cheese variants like queso fresco can be preserved in a frozen state for up to two months. If you store it for long, its creamy texture will be entirely lost on defrosting.

All this effort will go to waste if you do not thaw queso fresco appropriately.

How to defrost queso fresco?

Unfortunately, defrosting this cheese isn’t as simple as defrosting other ingredients. However, if you stick to the procedure below, you should do fine.

Step 1- Move it to the fridge

The first step is to move it to the fridge. That will gradually increase its temperature from -9°F. It should remain in the fridge for eight hours. In the refrigerator, it should be in its original packaging that is in the Ziploc bag wrapped in aluminum foil. The best time to move it to the fridge is the night before you want to use it.

Step 2- Check for water release

Some water release is inevitable. Only if the cheese block has released water after eight hours can you assume that the thawing process is complete. Once you notice condensation or water in the aluminum foil, move to the next step.

Step 3- Drain the excess water

Extract the cheese from the packaging, place it on the cutting board, and tap it lightly to remove excess water. If you plan to use it right away, you can do so. Otherwise, you can store it in the fridge for a few hours until you intend to use it.

Above I mentioned that defrosting queso fresco is not as easy as it sounds. That is because there are a few precautions you need to undertake (covered below).

Precautions you need to undertake after defrosting queso fresco

While these precautions cannot eliminate the grainy texture, they can make it less intense.

1. Use within 2 to 3 days of defrosting

After defrosting, the clock starts ticking. You need to use the defrosted cheese within 2 to 3 days. Any longer than that, and it will lose all its taste.

2. Do not refreeze

Do not attempt to refreeze queso fresco. That will further deteriorate the texture on defrosting again.

How to use queso fresco after defrosting?

There is no limitation on the recipes in which you can use defrosted queso fresco. There are a few tips to reduce the grainy texture and water content.

• Use queso fresco in bite-sized quantities. That way, even if water density is high in the defrosted queso fresco, it won’t be high enough to overwhelm other ingredients.

• It is better to use queso fresco in spicy recipes like a quesadilla or a hot bowl of chili. That will ensure that the watery taste is nullified to a certain extent.

• Defrosted queso fresco tastes well in recipes with limited water. If you intend to add water to any such delicacy while cooking, it is better to add a lesser quantity of water as defrosted fresco might release some.

Alternative to freezing queso fresco

I have frozen queso fresco a couple of times but wasn’t that satisfied with the taste. In my opinion, storing queso fresco in a refrigerated state is a much better option.

The process of storing it in the fridge is easier. You can use the same packaging to store it; therefore, you need not buy any packaging material.

How long does Queso Fresco last in the fridge?

The cheese can last for 2 to 3 days in the fridge if opened and for a week if not. There is, however, an exception. If the packaging is vacuum sealed, it can last for up to 8 weeks in the fridge.

Even though the shelf life is shorter in the fridge, it does not lose any of its taste, and that is why I prefer it to freezing. This applies to store-bought queso fresco.

Unfortunately, if you’re dealing with homemade queso fresco, it can last only for a single day in the fridge. That is because homemade queso fresco is devoid of preservatives and not packaged in a sealed container.

How to tell if Queso Fresco has gone bad?

Despite your best efforts, defrosted queso fresco cheese can often go bad. Ever since this happened, I have used four signs to detect bad queso fresco.

1. Odor

Fresh queso fresco cheese has almost no aroma. At the most, it has a subtle milky aroma. However, if it smells sour, it indicates that it might have gone bad. In that case, you should discard it rather than taste it.If it has any other taste than the one mentioned above, it is best to discard it.

2. Mold growth

Mold is characterized by white or green spots. In some rare cases, the growth might be orange or golden. If you notice any such spots, it is best to throw away the cheese. No attempt should be made to taste it to find out if it is fresh.

3. Color

This cheese variant is characterized by its white appearance. It is very similar to Feta or ricotta cheese. That is because it is made from milk curdled with lemon juice. A few variants also consist of chopped herbs, but the appearance is usually entirely white unless something is added.

In case defrosted fresco is of another color, it is best to discard it.

4. Taste

Once after inspecting queso fresco cheese, I did not notice any of these symptoms and decided to use it. However, on consuming it, I noticed a savory flavor. This flavor did not result from any associated ingredients used. The cheese had gone rancid.

Therefore, if you notice any unusual taste, the cheese has gone bad.

Queso Fresco substitutes that can be frozen

Just because it is not advisable to freeze queso fresco doesn’t mean you can’t freeze any cheese. The alternatives below can be frozen and taste equally good.

1. Cottage cheese

Cottage cheese is an Indian cheese that can be easily frozen and stored for a long time without distinct changes in taste. The mild flavor, as well as the crumbly texture of this cheese, makes it an excellent alternative to queso fresco.

2. Baby mozzarella

Baby mozzarella cheese might not precisely resemble the texture of the queso cheese. However, the fact that it tastes very similar is why it is a good alternative. Another reason you can use this cheese is that it can be frozen quickly without changing taste.

Sure enough, it might be more solid than queso fresco, but its versatility as a garnish or a primary ingredient makes it a good choice.

3. Feta

Feta, also known as goat cheese, has a similar texture to queso fresco. While the flavor might be a bit stronger but it is indeed comparable. Add to that the fact that feta cheese can be frozen without any deviation in taste. Hence, it is a worthy alternative.

Thus, if you are stead-fast on freezing cheese, try out any of these three fresh cheese alternatives rather than going with queso fresco.

Conclusion

Instead of wondering if you can freeze queso fresco, it is essential to understand what happens when you do. Of course, you can freeze it, but it will undergo many changes. If you follow the guide above, you will know how to freeze this cheese and how to use it afterward. It is now time to enjoy your favorite cheese without worrying about the intricacies of freezing and defrosting.

FAQs

How do you store leftover queso fresco?

Leftover queso fresco should be wrapped in aluminum foil tightly and stored in the refrigerator. Since it is in an open state, you must consume it within 1 to 2 days. After this time, it will become susceptible to mold and mildew growth. The flavors might also get milder with time.

Can you freeze Cacique Queso Fresco?

It is not advisable to freeze Cacique Queso Fresco because it will also experience a change in taste due to the formation of ice crystals. The manufacturing company Cacique also advises that it is best to keep the block refrigerated rather than frozen.

Is queso fresco the same as fresh mozzarella?

No queso fresco is not same as fresh mozzarella. The manufacturing process of queso fresco is different. Apart from that, it has a tangier flavor than fresh mozzarella. Simultaneously, it is smoother than fresh mozzarella but saltier. The unique taste and texture of the queso fresco have made it famous.

Is there a difference between queso Blanco and queso fresco?

Queso Blanco is made from cow milk. Queso fresco can be made from cow milk, goat milk, or a mixture of the two. There is little difference between the two. In fact, in day-to-day use, the names, queso blanco and queso franco are used interchangeably.

How long does queso fresco last at room temperature?

The best way to store queso fresco is to keep it in the refrigerator. If left open, store-bought queso fresco can last for a couple of hours at room temperature. Homemade queso fresco can last for 60 to 90 minutes.

Is queso good if left out overnight?

No queso won’t be edible if you leave it out overnight. Because of exposure to room temperature for so long, it might also develop a foul taste and experience mold. It is best to discard such queso fresco.

Why does my queso fresco smell like fish?

If queso fresco smells like fish, the cheese might have gone bad. At room temperature, queso has a very limited shelf life and can easily go bad. It is best to discard such a block of cheese.

What is the nutritional value of queso fresco?

Every ounce of this white cheese has approximately 0.8 grams of carbs, 6.8 gms of fat, 5.1 gms of protein, and 85 calories.

Does the nutritional value of queso fresco change after freezing?

No, the nutritional value of queso fresco doesn’t change after freezing. Even though more research is needed, there are studies that indicate nutritional values of cheese variants do not change on freezing. Their quality, however, does change.

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Can You Freeze Crab Meat? And Much More!

Posted on July 28, 2022September 8, 2022 by John Bird

The other day I couldn’t help myself from buying a load of fresh crabs straight from the ocean. So when I reached home, my better half got super excited to see all those crabs.

But she baffled me with the question of the hour: “Can you freeze crab meat?”

If you’re anything like us, this guide on how to freeze crab meat will come in handy.

You may also like: Can You Freeze Smoked Salmon?

Let’s dive in!

Nutrition Information of Crab

source: webmd

Health Benefits of Crab

source: webmd

Why Should You Freezing Crab Meat?

Crab meat is highly perishable so it’s best to freeze it instead of refrigerating it.

If you have leftover crab cakes or crab soup or any other crab dish, you can freeze it for later. Refrigerating cooked crab won’t make it last.

Or, if you have too many fresh crabs and don’t know what to do with them, you should freeze them to preserve their taste, color, texture, and freshness and throw a crab party later.

Can You Freeze Crab Meat?

Yes, you can freeze crab meat. But the methods differ depending on whether you want to freeze cooked shelled crab meat or cooked crab meat without shells.

Freezing uncooked crab is a huge no-no. Without cooking it first, you won’t be able to get rid of the possible bacterial growth that may arise from the undigested food the crabs ate. It can lead to food contamination and poisoning.

How to Freeze Cooked Crabs With Shells

To freeze cooked crabs with shells, here’s what you’ll need:

A large pot for steaming
A colander for the pot
A pair of tongs
Towel
Kitchen shears
Mallet
Salt
Aluminum foil
Plastic wrap or cling film
Freezer bags
Marker
Vacuum sealer or straw for removing air

Method:

Fill ¾th of a large pot with water and add some salt.
Bring the water to a boil.
Using a pair of tongs, add the crabs to the boiling water.
Cook for 25 – 30 minutes.
Drain the water by putting the crabs in a colander.
Run the crabs under cold tap water to bring them to room temperature.
Place the crabs on a clean towel to dry.
Use the kitchen shears to remove the claws and pointy parts of the crab legs. Otherwise, it will bore holes in the wrapped crab.
Take the top shell off and wash the inside with cold water.
Remove the stomach, mouth, flap, and gills and bin them.
Wrap the whole crabs individually in plastic wrap or cling film.
Put the crab with shell in a resalable freezer bag.
Use vacuum sealing to make the bag airtight. Or, use a straw to suck out as much air as you can from the freezer bag.
Add a sticker to the bag and use a marker to write down the number of crabs and the date of freezing.
Wrapped crab with aluminum foil and stick it in the freezer.
Maintain a constant 0° F (-18° C) in the freezer.

How Can You Freeze Cooked Crab Meat Without The Shell?

From the method above, follow the steps 1 through 10.

Then, break the crab legs at the joints and pull them away from the body.

Use your fingers to get the meat out of the crab legs. Then, use a mallet to break the shell and remove the meat from the body and claws.

Now wash the meat in cold tap water, put on a towel to dry, and wrap it with cling film. Put in a freezer bag and either vacuum-seal the bag or get the air out using a straw.

Stick on a label and add the date so that you know when to consume it before it reaches the end date.

Wrap it with aluminum foil and put it in the freezer.

How to Freeze Crab Meat in Milk Without Shell

Another way to freeze crab meat that has already been boiled and is without a shell is to use milk.

Take a resealable freezer bag and put the crab meat inside.
Pur whole milk in the bag until all the crab meat is submerged in it.
Seal the bag without using a vacuum sealer as the milk will need space to expand.
Store in the freezer for six months.

Although there’s no solid proof that milk does a better job of freezing crab meat than water, there’s a general consensus that milk preserves the taste of frozen crab meat better.

Can You Freeze Live Crabs?

You should never freeze live crabs because even though they are used to living in cold conditions, your freezer conditions are different. They won’t get any oxygen and will die inside the freezer.

Any food that was not digested inside the crab would start to rot, leading to bacterial growth. Plus, crab meat itself will start to rot soon after the crabs die, even inside the freezer.

Taken together, it’s totally unsafe to freeze live crabs. It is sure to give you food poisoning.

Does Freezing Affect the Quality of Crab Meat?

If you follow the instructions properly, freezing won’t affect the quality of crab meat much.

If you don’t use airtight bags to store the frozen crab meat, the freezer air will penetrate and dry out the meat, affecting its texture.

However, the quality of crab meat without shells will take a slight hit. That’s because the shell acts as a protection to keep the meat well-moisturized and tender.

How to Thaw Frozen Crab Meat

You need to thaw frozen crab meat properly to make sure it tastes good when added to a dish.

The key factor when thawing frozen crab meat is to make sure the temperature goes down gradually.

There are two ways to thaw crab meat – either by putting it in a bowl of cold water or placing the bag overnight in the refrigerator.

Submerge the whole bag of frozen crab meat in a bowl of cold water for two hours and change the water after 30 minutes.

Or, leave the bag in the refrigerator overnight for the frozen crab meat to thaw well.

How Long Does Frozen Crab Meat Last in the Freezer vs Refrigerator?

Here’s a quick take on how long frozen crab meat lasts in the freezer vs the refrigerator.

	Frozen	Refrigerated
Cooked crab meat	3 months	5 days
Boiled or steamed crab meat	3 to 6 months	5 – 7 days
Cooked crab in shells, crab cakes, and crab casseroles	3 months
Boiled crab meat without shell and frozen in milk	6 months
Crab soup		3 – 4 days
Canned crab meat	3 months
Opened package of pasteurized crab meat		2 – 3 days

Crab Meat Recipes: Crab Cakes and Crab Soup

Can You Freeze Crab Meat? And Much More! 47

You can make these easy crab cakes and crab soup with frozen crab meat.

Crab Cakes

Ingredients:

1 pound of fresh crab meat
8 saltine crackers, finely crushed
¼ cup bread crumbs
Salt to taste
A pinch of cayenne pepper
½ teaspoon Old Bay seasoning
1 egg, lightly beaten
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
2 tablespoons butter

Method:

In a mixing bowl, add the crushed saltine biscuits, Dijon mustard, mayonnaise, Worcestershire sauce, salt, cayenne pepper, Old Bay seasoning, and egg.
Fold the crab meat thoroughly into this mixture and cover the bowl and refrigerate for 1 hour.
Put bread crumbs on a dry plate.
Form round patties with the crab meat mixture and roll them in the bread crumb to cover well on all sides.
On medium heat, melt butter in a pan and shallow fry the crab cakes for about four minutes on each side or until they turn golden brown.

Cream of Crab Soup

Ingredients:

¼ pound crab meat
4 cups of whole milk
2 tablespoons of Sherry
1 cup heavy cream
1 tablespoon Old Bay seasoning
¾ cup all-purpose flour
¼ cup onion, finely chopped
1 stick of butter

Method:

In a saucepan, melt the butter over medium heat.
Sauté the chopped onions until they become soft.
Add one tablespoon of Old Bay seasoning and stir well.
Now add the flour and stir everything well.
Next, add the heavy cream and mix everything together.
Gradually add the whole milk and keep stirring all the while on a low flame.
Add the sherry and the crab meat to the thick soup.

Tips on Freezing Crab Meat

Vacuum sealing bags protect the frozen crab meat and prevent any air from getting in the bag and drying out the meat.
If you don’t have a vacuum sealer for your freezer bag, use a straw to suck out the air before sealing the bag.
Keep the freezer temperature at a constant 0°F (-18°C) to keep the frozen crab meat last longer.
Use layers of cling film, foil, and freezer bags to pack in as much moisture and freshnes.
To prevent frozen crabs from getting freezer burns, remove the pointy claws so that they don’t tear the freezer bag and expose the crab to the freezer temperature.
Freezing both cooked and uncooked crab meat in their shells will keep them from losing their natural moisture, tenderness, and flavor.
If you freeze crab meat on its own without shells or as part of a soup or any dish, it will become too stringy.
Once you thaw crab meat, use them up instead of refreezing them.
Never freeze live crabs as that could cause food poisoning.
Do not thaw frozen crab meat in the microwave oven as it will take the temperature down too quickly, resulting in a loss of taste, flavor, and texture.

Tips on Cooking and Eating Crab Meat

To thaw frozen crab meat, either leave them overnight in a bowl in the refrigerator or submerge them in cold water.
When you can smell the crab while cooking, that’s when you know it’s done and shouldn’t be overcooked.
Drizzle butter over cooked crab meat for the best taste.
Always add cream to thawed crab soup, never when you freeze it.

Final Thoughts

Crab meat is delicious seafood that has a unique taste and texture. It’s versatile too as you can make flavorful soups with it or use the frozen crab meat to make cakes.

The trick is to know how to properly freeze crab meat the right way after cooking it. You can choose to freeze whole crabs with shells or freeze only the meat.

With the detailed instructions covered in this post, you’ll never have a bad experience of freezing and thawing crab meat.

FAQs

01. What is the best way to freeze crab meat?

The best way to freeze crab meat is to boil the crabs with the shell, drain the water, and pack them individually in plastic wrap, a freezer bag, and aluminum foil.

02. Can you freeze crab cakes?

Yes, you can freeze crab cakes, either cooked or uncooked.

For freezing cooked crab cakes, let them cool down to room temperature after you have cooked them. Then wrap them individually in cling film or foil and place them in a freezer bag for storing in the freezer.

If you want to freeze raw or uncooked crab cakes, place them in a single layer on a baking sheet covered with parchment paper. Then freeze them for 2 hours without covering them.

After 2 hours, wrap them individually in plastic wrap and put them in a sealable freezer bag before putting them away in the freezer.

03. Can you freeze crab soup?

Yes, after making the crab soup, bring it down to room temperature before putting it away in an airtight container in the freezer.

When you’re ready to have the soup, allow it to thaw, and then put it in a pan on the stove over a low flame to heat it through evenly.

04. Can you freeze lump crab meat?

Yes, you can freeze lump crab meat in the same way as you would freeze normal crab meat – after washing, boiling, and putting it away in airtight freezer bags.

05. Can you freeze canned crab meat?

Yes, you can freeze canned crab meat in its original can. However, if you have already opened the can but still want to freeze the crab meat, put the meat in an airtight container or freezer bag and fill it with milk before stashing it in the freezer.

06. Where to buy frozen crab meat?

You can buy frozen crab meat from any online store.

07. Can you freeze imitation crab meat?

Imitation crab meat doesn’t contain any crab and is a mix of different types of fish, starch, and flavor.

It’s not recommended to freeze imitation crab meat because it had already been frozen once at least before it reached you.

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14 Easy Ways To Substitute For Chicken Broth

Posted on May 25, 2022August 15, 2022 by John Bird

What happens when you run out of stock in your pantry? If you don’t have time to go grocery shopping, or you simply want to save some cash, then these simple substitutes will save the day.

Chicken broth is a staple ingredient in many dishes. Unfortunately, it’s also quite expensive. That’s why many cooks turn to other alternatives such as vegetable broth, bouillon cubes, and even store-bought soup mixes.

Some recipes which tend to use chicken broth are soups, stews, gravies, sauces, and casseroles. Since a lot of these dishes are common staples, and you might not always have the time or money for classic chicken broth, knowing what you can substitute is a helpful skill.

So here are 14 easy ways to substitute for chicken broth.

Chicken Stock

Chicken stock is incredibly similar to chicken broth and only has a slight difference in how it is made with bones and vegetables, while chicken broth is made with actual meat from the chicken.

While some recipes might end up with higher quality results if you use broth, the chicken stock will give you very similar results. The chicken stock also tends to be slightly thicker, so try to take this into account when using it in recipes. Because of how similar these two ingredients are, you can use them at a 1:1 ratio, which is very convenient.

Vegetable Broths

Vegetable broths are usually used in place of chicken broth in vegetarian cooking. They are often made by simmering various vegetables together until they become soft.

This means that they do not contain any meat products like chicken stock and broth do, making it a suitable option for vegetarians and vegans

Vegetable broths are great because they are generally cheaper than chicken broth, and they tend to be more flavorful. However, if you are looking for a specific flavor profile, you may need to make your own.

Making your own vegetable stock is not too hard, and you can customize it as much as you want, including vegetables you like and excluding those you do not. For extra flavor from a vegetable broth, roast the vegetables first.

Beef Broth

Beef broth is one of the most popular types of broth. It is typically made by simmering beef bones along with water until the liquid becomes rich and flavorful.

Some people prefer to use beef broth instead of chicken broth in their recipes since it tends to taste better. The reason behind this is that the fat content of the beef makes it richer and smoother tasting.

This is a good option if you have the resources to make beef stock readily available, but otherwise, it could be just as expensive as chicken broth.

Also, the flavor profile can be quite different, so if you are looking for something that will not overpower a chicken flavor, this will not be a good option.

Vegetable Stock

Vegetable stock is another type of broth that is made by simmering vegetables in water. This is a quick way to get a flavorful broth without having to go through all the trouble of roasting and simmering the vegetables yourself.

You can buy ready-made vegetable stocks, or you can make your own. If you are going to make your own, you should start with onions, celery, carrots, parsley, bay leaves, peppercorns, salt, and white wine vinegar. These five ingredients alone will make enough stock for about four servings of soup.

You can then add whatever other vegetables you would like to include such as garlic, mushrooms, tomatoes, thyme, or other complementary herbs.

Just remember to adjust the amount of each ingredient depending on what kind of flavor you are trying to achieve, and try to balance the sweetness and the saltiness of the dish you are trying to make.

Store-Bought Soup Mixes

You can easily make your own chicken broth using store-bought soup mixes. Just add hot water to the package, and let simmer until the liquid reduces by half.

Pour into jars and refrigerate. These store-bought soup mixes are very convenient and easy to use. They also come in a variety of flavors.

If you are looking for a particular flavor profile, you will likely find a mix works well for you. These store-bought mixes are often a more affordable option than regular chicken broth, but the results can be just as outstanding if you find a brand you like.

Bouillon Cubes

These cubes are made from dehydrated bouillon powder. Bouillon is used in many dishes around the world, and these cubes are an excellent alternative to homemade chicken broth.

There are several brands available and some of them are organic while others are not.

The best thing about these cubes is that they are pre-mixed, so there is no measuring needed. All you have to do is add boiling water and wait for it to reduce by half. Then pour it into containers and freeze.

When you are ready to use the cubes, simply defrost them and add them to soups, stews, sauces, or anything else where you need a flavorful base.

The best brands are usually sold in large boxes at health food stores. They are an excellent choice for making homemade chicken broth since they are already mixed and ready to use.

Low Sodium Chicken Broth

Low sodium chicken broth is a good alternative to regular versions. Look for brands that contain less than 300 mg of sodium per cup. The best ones I have found are Swanson Low Sodium Organic Chicken Broth and Trader Joe’s Reduced Sodium Chicken Broth.

Both are organic and low sodium, and both are delicious. It is important to avoid too much sodium when cooking because high levels may cause heart problems.

A lot of the options mentioned here also feature quite high sodium, so make sure to take this into account when cooking your meals.

Coconut Milk

Surprisingly, coconut milk can be used as a substitute for chicken broth. Simply heat up 1/2 cup of coconut milk and let it simmer for 10 minutes. Strain out the solids and add to any recipe calling for chicken broth.

Coconut milk has a milder taste than chicken broth and works great in Asian recipes. If you want to go with a sweeter version, consider adding sugar or honey to your coconut milk before straining.

Coconut milk is a wonderful way to add extra creaminess to soups, curries, and desserts. Just make sure to use it within three days if you want to make this substitute in advance.

Wine

Wine isn’t just for special occasions, so why should drinking it be? In fact, red wine is an excellent source of resveratrol, an antioxidant that may help reduce the risk of heart disease. And as well as all this, it can also be used as a broth alternative.

To make a simple wine-based broth, combine one bottle of white or red wine with two cups of water. Bring to a boil, then turn down the heat and let simmer for 20 minutes.

This will be a more unique option, and using a sweeter wine should be avoided, but if you want to try something new, this option could work.

Dashi

Dashi is a Japanese soup stock made from dried kelp. You can find it in most grocery stores and online retailers. It is typically used as a base for miso soup, but it can also be added to other foods like rice.

The flavor of Dashi is very similar to chicken broth but without as much salt. However, its flavor can be a bit stronger than chicken broth, so keep that in mind when preparing dishes.

Dashi is unique for its umami (savory) taste, which makes it perfect for savory dishes such as ramen noodles. It is also a great addition to vegetarian dishes since it adds a rich flavor that many people miss.

It is generally safe to use dashi in place of chicken broth, but some people are sensitive to shellfish which is present in many types of dashi. So check the label carefully before buying.

Aquafaba

Aquafaba is basically chickpea brine. It is usually discarded after making hummus, but it can actually be used as a replacement for chicken broth.

To do this, simply drain the liquid from a chickpea can into a container, then use it where needed to replace chicken stock.

You can also blend the chickpeas together until smooth and add them to the aquafaba to create a more substantial substitute.

This means you won’t have to waste the chickpeas just to get to their brine. Add this mixture to any dish calling for chicken broth. The result will be a thick and creamy sauce that tastes exactly like chicken broth.

This method is particularly useful when making vegan soups and stews. Since aquafaba doesn’t contain any animal products, it won’t affect anyone who follows a strict vegan diet.

Just Water

If you don’t have access to any of these options, if you season water correctly, you can use it as a substitute, especially if the chicken flavor is not too important for the dish.

Simply mix 1/2 teaspoon each of salt and pepper into 1 gallon of water. Let sit for at least 30 minutes before using.

The flavors of the water will slowly seep into the food being prepared, so it is best to prepare ahead of time. If you need to use the water right away, you can strain it through cheesecloth or even a coffee filter.

The salt and pepper will give the water a slightly salty flavor while still maintaining the natural flavor of the food.

Water With Butter

Butter has been shown to add richness and moisture to foods. You can use this trick to create your own homemade chicken broth by adding 1 stick of melted butter to 1 quart of water. Let it sit for about 10 minutes, then strain out the fat and enjoy.

You may notice that the resulting broth does not have quite the same consistency as regular chicken broth. That is because the butter helps to emulsify the water and thicken the broth.

Quick Meal Flavor Packs

If you are really in a pinch, see if you have any meal kits which have a flavor sachet with a flavor similar to chicken. Just mix this with water and try it in your recipe. Of course, results can vary massively.

Conclusion

Chicken broth is an essential ingredient in many recipes. While there are plenty of ways to make it yourself, sometimes you just want something fast and easy. In those cases, I hope my list of alternatives helped!

What is your favorite way to replace chicken broth?

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31 Popular African Foods To Try

Posted on May 21, 2022August 15, 2022 by John Bird

The continent of Africa is home to some of the most diverse recipes in the world. Each part of Africa offers its own unique flavors and ingredients that can tantalize even the most trying of taste buds.

With this in mind, we are going to be taking a look at some highly popular and extremely delicious African foods from across North, South, East, and West Africa.

From Ghanaian dishes like Akara (stewed yam) to Nigerian delicacies such as Eba, these are some of the best and tastiest African food you will find anywhere!

Let’s first take a general look at African cuisine.

What Is African Cuisine?

African cuisine has evolved over time through the influence of many cultures. It has been influenced by the countries it has passed through, which include Egypt, Spain, Portugal, France, Germany, Italy, Greece, Turkey, India, China, and Japan.

The main staples of traditional African diets were grains, legumes, vegetables, and fruits. These foods have remained integral parts of the diet throughout history.

However, there was also an abundance of meat including beef, goat, chicken, lamb, fish, pork, and game. This combination of protein-rich and carbohydrate-heavy meals made up the bulk of the diet.

As the years went on, the introduction of new spices and ingredients began to change the flavor profile of the diet.

In addition to the usual suspects such as garlic, ginger, and turmeric, other exotic ingredients were added to the mix in African cuisine, including cinnamon, cardamom, nutmeg, saffron, cumin, coriander, cloves, pepper, paprika, and more.

These additions helped create a more complex flavor profile that became very popular with consumers.

Today, African cuisine still includes a wide variety of staple foods, but has become much more varied than it used to be due to the influx of foreign influences.

There are now many different types of cuisines within the African continent, each with its own distinct characteristics.

For example, Ethiopian cuisine is known for being rich in spice and having a heavy emphasis on lentils, while Nigerian cuisine tends to favor seafood and rice.

As mentioned above, this article will focus on some of the most popular and delicious African foods. We will start off with a look at some of the classic dishes from each region of Africa. Let’s get started!

North African Cuisine

1. Harira

This soup has a long history in Morocco and is considered by many Moroccans to be the perfect dish to cure what ails you.

It is known for its fragrance and zest, with a tomato base that tends to be seasoned with a wide range of herbs and spices including pepper, ginger, and even cinnamon.

Chickpeas are another important ingredient that gives it a healthy amount of body and helps to balance out the zesty flavor.

2. Ful Medames

This vegetable dish is made from a combination of onions and fava beans, alongside some rich and fragrant spices. A lot of people tend to confuse ful medames with hummus, but they are two very different things.

Ful medames is much more savory than hummus and is often served on its own or alongside other Egyptian dishes.

3. Tajine

Tajines are stews that originated in North Africa and have been around since ancient times. They are usually slow-cooked over low heat and contain a variety of vegetables, meat, and seafood.

There are many regional variations of tajines throughout North Africa, such as Moroccan Tajine de Poulet, Algerian Tagine d’Agneau, Tunisian Tajine D’Aubergines et Fenouil and Libyan Brik Tagine.

4. Matbucha

Matbutcha is a traditional North African dip that is made primarily from tomatoes and peppers as well as paprika, garlic, and olive oil. As well as being a great accompanying dip, Matbutcha is also an excellent starter meal.

However, it does tend to be incredibly spicy, so make sure to adjust the spice level to your own tastes accordingly.

5. Shakshuka

Shakshuka is a traditional Tunisian breakfast dish that consists of eggs poached in a spicy sauce made up of peppers, onions, tomatoes, and various spices.

Although it may seem simple, shakshuka is actually quite complex and takes time to prepare properly.

6. Couscous

One of the most well-known dishes of North Africa, couscous is made from semolina flour that is steamed until soft before being mixed with water and then allowed to dry.

Once dried, it is ready to eat and can be used as a main course or accompaniment.

7. M’hanncha

This delicious Moroccan dessert is also known as a “snake cake” due to its design, made from coiled filo pastry in a whirl shape.

The pastry is filled with almond paste and then flavored with a bit of pistachio and orange flower water. Once cooked, an M’hanncha can be made complete with a sprinkling of cinnamon.

South African Cuisine

8. Malva Pudding

Also known as Malva kaross, this is one of the most popular desserts in South Africa. It is typically eaten during the winter months, although it’s not uncommon to see it all year round.

Malva puddings are traditionally made with a thick custard-like mixture that is baked inside a flaky pastry case.

9. Biltong

One of the most popular snacks to come out of South Africa, biltong is a type of jerky made from cured beef. It is typically prepared using coarse salt and spices, which gives it a unique texture.

Today, there are many types of biltong available depending on the region of origin. Some popular varieties of biltong include Limpopo biltong, Bushbuckers biltong, and Karoo biltong.

10. Milktart

Milk tart is another classic South African dessert that has become extremely popular when it comes to sweet treats.

Typically, milk tarts are very similar to pies and are made up of a sweet, pastry crust and a cream filling that is made up of eggs, flour, milk, and sugar.

11. Chakalaka

Chakalaka is a spicy vegetable relish that is commonly associated with South African cuisine.

It is typically served as an accompaniment to other foods such as meat, bread, and stews and is often seasoned with hot pepper flakes, ground coriander, curry powder, turmeric, and other spices.

12. Bobotie

Another famous South African food, bobotie is a simple dish made up of curried meat that is topped with a milk and egg mixture before being baked. Bobotie is a great dish if you are looking for something simple and easy to make that is still delicious!

13. Boerewors

Boerewors is a spicy sausage with a unique flavor that originated in South Africa. These sausages are typically made with beef and a combination of various spices and seasonings.

14. Pap

Pap refers to either cornmeal oatmeal or polenta that is cooked in boiling water. Pap is traditionally eaten with a variety of different meats and vegetables, since it helps cleanse your palate and aids in digestion.

15. Cape Malay Curry

A traditional Cape Malay dish, curry is usually made by frying onions in oil, adding spices and herbs, and finally adding stewing meat like chicken or lamb.

This aromatic curry is a must-try when it comes to South African dishes and African foods in general.

East African Cuisine

16. Sambusas

Sambusa is a savory snack that is typically prepared throughout East Africa and India. Similar to Indian samosa, sambusas are a deep-fried pastry stuffed with vegetables- such as lentils-, spices, and minced beef.

The savory yet small nature of the Sambusa makes for a perfect appetizer or snack.

17. Mandazi

Mandazi is an African donut that is typically cut into triangle shapes and made from lightly sweetened fried dough. These pastries are hollow on the inside but crispy on the outside, making for a wonderful treat.

18. Injera

Injera is a type of Ethiopian flatbread that is used as both a utensil and a plate, as well as a food item in its own right! Injera is often used to scoop up soups, sauces, salads, and even desserts.

What is unique about Injera is that it is made from teff flour, which is the world’s smallest grain. This offers a unique texture and flavor that makes the Injera

19. Matoke Curry

This Ugandan Curry is one of the most well-known East African cuisines today. Matoke is a variety of plantain that is indigenous to southwest Uganda, as well as some areas of Burundi and Rwanda.

As is to be expected, this curry- otherwise known as a spicy green banana mash- is loaded with a wide range of spices and offers a tangy, spicy and buttery flavor.

20. Ugali

Ugali is a type of cornmeal oatmeal that is made simply with cornmeal and water. This creates a stiff, maize flour porridge- with a dough-like consistency- that is very much a staple in East African diets, frequently being used as an accompaniment for means such as curries and stews.

21. Tilapia

Tilapia is an excellent choice when it comes to an East African fish dish.

Often served in a casserole, tilapia is a kind of fish that can be cooked in various ways, commonly being coated in a creamy sauce that contains turmeric, ginger, garlic, and other spices. It can then be baked until golden brown and flaky.

22. Kitfo

Kitfo is another popular East African meat dish that originated in Kenya. Essentially, kitfo is much like a hamburger made of minced and raw lean beef with niter kibbeh – a herby clarified butter – and a classic Ethiopian spice called mitmita.

Kitfo is considered to be a delicacy of sorts and is known for its tenderness and luxurious texture.

West African Cuisine

23. Waakye

Waakye is a well-known Ghanaian breakfast meal made up of rice and beans along with spaghetti, stew, and ground cassava, also known as moist gari.

The rules aren’t too strict for Waakye though, as you can choose your own protein to accompany it such as boiled eggs, fish, or meat.

24. Jollof Rice

Jollof Rice is a delicious West African dish that originated in Senegal. The name jollof means “to boil” in Wolof, so jollof rice is basically a simple rice dish that is simmered over low heat.

Traditionally, Jollof Rice is made with long grain rice and combined with various spices, tomatoes, onions, and peppers as well as meats and vegetables.

25. Fufu

Fufu is a traditional West African food that is usually made out of mashed yams. However, fufu can also refer to any type of starch-based product including cassava, potatoes, plantains, etc.

Fufu has become increasingly popular around the world due to its versatility and health benefits because of its high fiber content.

26. Cachupa

Cachupa is a West African stew that is traditionally made from a combination of sweet potatoes, cassava, slow-cooked ground corn- also called hominy- and a choice of seasoned meat or fish. This is a super versatile dish that can be eaten hot or cold and can easily be customized to suit one’s personal taste.

27. Thieboudienne

This rice and fish dish originated in Senegal in West Africa and is made with smoked fish, layers of vegetables, and tomato sauce. The stew is then flavored with a spice known as Netetou, carrots, cassava, cabbage, peanut oil, and spiced onions.

The dish has a striking similarity to the dish known as Savannah Red Rice, which comes from the deep south in the United States.

Because of this, it is thought that the dish traveled to America and was subsequently adapted to the tastes of the Creole people.

28. Egusi Soup

Egusi soup is a thick, spicy soup that originated in Nigeria. It is made by blending dried and grounded egusi (seeds of the melon family) into a paste before adding stock and seasoning.

After cooking, the paste is strained and added back to the soup base where it creates a rich, tangy flavor. The soup is made complete with a mixture of fish or meat along with leafy veggies.

It is also relatively popular to eat the soup with pounded yams. This is another staple in East African cuisine, especially in Nigeria amongst the Ibo people.

29. Efo Riro

Efo Riro is a Yoruba dish that originates from the city of Lagos in southwestern Nigeria. It is a one-pot stew that contains a great deal of stewed spinach (which isn’t much of a surprise, as Efo Riro loosely translates to “stirred spinach” in Yoruba).

The stew is known for its variety of ingredients and flavors, resulting in an aromatic and delicious dish. Some of the ingredients that can be used alongside spinach include tomatoes, peppers, okra, onion, garlic, ginger, palm oil, and other spices.

30. Yassa

Yassa is a dish from Senegal that typically contains cabbage, onions, peppers, and garlic and is finished off with lemon marinated chicken and more onions!

This dish is typically served with rice and makes for a delicious, savory meal with an aromatic, zesty flavor thanks to the addition of lemon chicken.

31. Puff Puff

Puff Puff is a Nigerian drop donut dessert that is also referred to as Bofrot in Ghana. These donuts are the definition of simplicity and can easily be whipped up in around 15 minutes.

They consist of yeast dough that is fried until golden brown and filled with coconut cream. The dough can then be left plain or paired with anything from jam to cream to powdered sugar.

The Puff Puff is a highly popular African dessert treat that is incredibly versatile, served as street food, as a snack, or as a dessert in its own right.

Final Thoughts

So there you have 31 popular African foods from across the continent! African food is such a diverse culture and there are so many different foods that originate from all over the continent.

If you’re looking to add some new dishes to your culinary repertoire or try some foods from a different part of the world, these are just a few suggestions!

If you are feeling brave enough, why not give one of these recipes a try? You may just find your new favorite food!