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Volume I
March 21, 2003

Wrapping it Up

Food properly wrapped will reach its maximum storage life without changes to texture, flavor, or nutrient value. Meats can be frozen directly in their supermarket packaging if you plan to use them within a month or two. For longer storage, however, overwrap them in a plastic bag or foil.

The best types of packaging include heavy-duty aluminum foil, freezer bags, plastic wrap, and laminated freezer paper. Butcher paper, waxed paper, stretch wrap, and thin plastic bags won't protect the food from freezer burn.

These two food-wrapping methods will fight off the burn of Jack Frost.

Drugstore Method:
1. Center meat on paper.
2. Bring two sides of paper together at the top.
3. Roll down paper about 1/2 inch.
4. Fold rolled edge down snugly against meat.
5. Turn package over and press air out from sides.
6. Fold ends into triangles, bring to center, and tape to secure.
7. Label and date.

Butcher Method:
1. Place meat at one corner of paper.
2. Tuck corner under meat and roll meat tightly in the paper towards the opposite corner.
3. Tuck in the sides, pressing out any air, as you roll to the end of the corner.
4. Seal open edges with freezer tape.

         * DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

Spaghetti Casserole

Cooking from the Freezer
The Freezer to Grill Mari-thon

Poppable Popcorn
Power Outage Dilemma
Foods that Can't Take the Cold
Storage Life of Frozen Food
Wrapping it Up
Tofu Tricks

Axis of War
Quotes from Remarkable Women
Toilet Talk
You'll feel smarter after you read these quotes - I did

Rainy Weather Solutions

Meals and Menu Planning

Fantastic Flavor
Foolproof Chocolate Melting
Is There Life After Taxes?
Pumpkin Butter

Cinco de Mayo

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