Tip of the Day: When in doubt, call a food expert

As the video at right shows, some of the meat thermometers we've tested will actually talk back to you, handy for Thanksgiving and other holiday meals. But if you find yourself in a pickle as you prepare your Thanksgiving feast, call one of the hotlines below, which are staffed by experts who can field your queries.

• Butterball Turkey: 800-288-8372
• Crisco (pies): 877-367-7438
• Empire Kosher Poultry: 717-436-7055
• Fleischmann's Yeast (baking): 800-777-4959
• Foster Farms Turkey: 800-255-7227
• General Mills (baking, vegetables): 800-248-731
• King Arthur Flour Co. (baking): 802-649-3717
• Nestlé (baking): 800-637-8537
• Ocean Spray (cranberries): 800-662-3263
• Perdue (poultry): 800-473-7383
• Reynolds (turkey tips): 800-745-4000
• U.S. Department of Agriculture Meat and Poultry Hotline: 888-674-6854 

Essential information: See our advice on preparing your holiday meal. If you’re looking to replace a major appliance, read our roundup of  Black Friday specials.

Gobble It Up: What to do with leftover turkey

Not to get too far ahead of things—after all, you might still be planning for Thanksgiving or working on your menu, which might not be as expensive as last year's—but what are you going to do with the leftover turkey from your Thanksgiving feast? If you want to go beyond a boring turkey sandwich or played-out pot of soup, follow the advice of the Consumer Reports test-kitchen experts, whose tips first appeared in the December 2009 issue of ShopSmart magazine.

• Look for recipe ingredient clones. Use recipes with ingredients from your holiday-dinner courses. For example, a turkey pot pie will take care of some of the leftover bird and the vegetables from a premeal crudité platter. Use any remaining gravy for your sauce. As for the bottom or top of the pot pie, use frozen crusts you have on hand or pick them up at the supermarket.

• Wake up your palate. Invigorate your taste buds by adding spices like chili, cumin, or curry paste to leftovers. Try fajitas, turkey-and-cheese quesadillas, turkey chili, a Thai curry, turkey mole, or a southwestern turkey casserole.

• Boost the flavor of sandwiches. Instead of making another traditional sliced-turkey sandwich, cut the turkey into small chunks, add a little mayo, and toss in: some shredded carrot, a little Dijon mustard, and curry powder; or some herbs and celery slices; or hard-boiled eggs and walnut pieces; or dried cranberries, almond slices, and mandarin oranges; or chopped olives.

• Wait until you have a hankering for turkey. Instead of eating all the leftover turkey within a couple of days or throwing it out, cut some of it up into bite-sized pieces, divide it into the amounts you normally use in recipes, and store these portions in individual freezer bags. The next time you want to make a turkey-based dish—say turkey tetrazzini, turkey a la king, or turkey stuffed shells—thaw a bag and toss it in with the other ingredients for a quick meal. Stored properly, turkey will keep in your freezer up to four months.

For expert food-storage advice, download a PDF of "Keep It Fresh!" from the ShopSmart archives.

Essential information: If you plan to do some holiday shopping on Black Frida (November 27), stay on top of the deals and other news by reading Tightwad Tod on Our Money blog and visiting our Holiday Shopping Guide.

With summer here, consider eating more locally grown foods

In October 2008, participants in the national Eat Local Challenge committed to eating only locally grown food—traditionally defined as a 150-mile distance from home—for 30 days. The challenge reflected a growing appetite among American consumers to know where their food comes from, how it’s produced, and what its carbon footprint might be.

As the bounty of summer growing season hits farmers markets and stores nationwide, now's a great time to eat more locally grown foods. Since you'll likely come home with loads of fresh produce, learn the best ways to store all those fruits and vegetables; that story has advice even for folks who have given up their refrigerator.

Why go local?
Fresh, local fruits and vegetables may retain more nutrients than produce shipped hundreds of miles. Estimates for how far American produce travels from farm to fork range as high as 1,500 miles, and the “food miles” for grocery store purchases can be up to an estimated 27 times higher than the food miles for local food. Local farmers also typically grow regional varieties, rather than produce bred to withstand shipping and long store shelf life. Not surprisingly, some consumers also claim that local food tastes better.

Local food can help cut back on climate-changing carbon-dioxide emissions and help protect air, water, and soil quality. About 10 percent of all commodity shipping is dedicated to food and agricultural products. Because local food travels shorter distances, it also typically requires less packaging and refrigeration, and if unprocessed, can save even more energy.

Buying local supports rural and urban farmers alike and helps to create a stronger local economy. It’s estimated that the U.S. loses an estimated two acres of farmland every minute to development—that's 1.2 million acres annually—and farms closest to urban centers are the most threatened. When you buy local food, you “vote” with your food dollars to help nearby farmers remain profitable and keep their land in agriculture.

If you grow some of your own food, you can transform suburban or urban spaces, whether a backyard lawn or a pocket-size perennial patch, into gardens that produce bounty for your table. Doing so can not only be rewarding, but good for your health and your wallet. For apartment dwellers, growing herbs in a windowsill or tomatoes or squash on a balcony or terrace can be a good way to start.

Tip of the Day: How to store fresh fruits and vegetables

High-quality fresh food is in right now. First Lady Michelle Obama has planted a fruit-and-vegetable garden on the South Lawn of the White House; government incentives are luring supermarkets stocked with fresh produce to low-income neighborhoods; and Michael Pollan's In Defense of Food: An Eater's Manifesto—perhaps best summarized by its "Eat food. Not too much. Mostly plants." rules—is on best-seller lists.

And, of course, with summer here, your kitchen is likely to see a lot more fruits and vegetables as the bounty reaches supermarkets and farm stands. (Find a farmers market in your state.) Eating abundant amounts of fresh food can be more healthful but can also lead to a kitchen full of rotting perishables if you buy more than you can prepare and eat before all those locally grown fruits and vegetables head south. In fact, produce is the most thrown-out food in U.S. households.

People who follow a "Vegan Before 6"—VB6—regimen might be among those who face fresh-food-storage issues. Food writer Mark Bittman coined the term. He says he noshes on fruits, vegetables, whole grains, and legumes during the day (before 6 p.m.) and eats meat—or anything else he craves—for dinner.

To keep spoilage to a minimum and avoid wasting money, follow the food-storage advice here. Note that temperature patterns vary in refrigerators, so get to know the colder and warmer zones in yours to maximize freshness.

In the refrigerator, keep . . .
Apples in a cool zone away from strong-smelling foods, so they won't absorb odors. If the refrigerator is jammed, you can also store apples in a cool, dark place.
Beets in the crisper; lop off greens before refrigerating and use them in a salad or cook them as you would spinach and other greens.
Berries in a warmer zone of the refrigerator, unwashed, in a dry, covered container.
Broccoli in the crisper.
Celery in the crisper.
Cherries unwashed, in a plastic bag, in a warmer zone of the refrigerator.
Corn with husks on, in a warmer zone of the refrigerator.
Grapes unwashed in a plastic bag or their plastic clamshell container, in a cool zone; pick out any spoiled grapes, since one bad one can spoil the bunch.
Green beans in an airtight container in a moderate zone; don't snap off ends until they're ready to be used.
Leafy greens in a salad spinner (if you have one and have room in the fridge) after washing or in the crisper. Otherwise, keep washed greens in a plastic bag lined with a clean cloth or paper towels; loosely tie top of bag to maintain moisture.
Melons, once they've ripened, in a warmer zone of the refrigerator. Wash the outside of a melon before cutting to avoid the spread of bacteria.
Mushrooms unwashed, in a paper bag, in a warmer zone of the refrigerator. Never store them in plastic, which traps moisture and leads to slime.
Peppers in a plastic bag in a warmer zone of the refrigerator. Leave them whole, and unwashed.
Yellow squash/zucchini in a plastic bag in a warmer zone of the refrigerator. Leave them unwashed, and use within two or three days of purchase.

Outside of the refrigerator, keep . . .
Avocados in a brown-paper bag; add an apple or banana to the bag to accelerate ripening.
Bananas in a fruit bowl on the counter.
Onions in a dark, dry, well-ventilated place. Store them away from potatoes, since they can absorb the potatoes moisture and spoilage-inducing ethylene gas.
Stone fruits, including nectarines, peaches, and plums, in a brown-paper bag at room temperature to speed ripening. Refrigerate once ripe.
Potatoes in a cool place, away from light. Don't refrigerate, since the moisture will encourage sprouting.
Tomatoes always at room temperature but not in direct sunlight.—Daniel DiClerico | e-mail | Twitter | Forums | Facebook

Essential information: If you're shopping for a new refrigerator, read our free buying advice and check the ratings (available to subscribers) to find out which models are the most energy efficient and do the best job at controlling temperatures. Also, learn about the real capacity of refrigerators.

Tip of the Day: Find the proper temperature for serving wine and learn about wine cellars

I was at a wine dinner last night where we drank a variety of French red wines. Given the wide range of grapes in the 10 wines—primarily Syrah, Grenache, and Mourvèdre, with some Carignan and even a bit of Cabernet Sauvignon and Pinot Noir—and the somewhat warm, humid evening, I was wondering about the proper serving temperatures for the wines. Should we give some a bit of a chill? Do we need to decant any?

There are no hard-and-fast rules associated with proper serving temperature. As we note in "How to Serve Wine," optimal pouring temperatures vary by wine type and characteristics. The body of wine plays as big of a role if not more of one in determining serving temperature.

Use the chart below as a guide, and visit our wine page to find ratings and recommendations (available to subscribers) of good-value reds and whites.—Steven H. Saltzman | e-mail | Twitter | Forums | Facebook

Essential information: Read about wine cellars/chillers and corkscrews.

 

U.S. consumers steer away from expensive cuts of meat

In another sign of tough economic times, U.S. consumers have given up luxe loins and fancy filets (a beef tenderloin is shown) in favor of budget-friendlier cuts, reports Bloomberg.com. "We're seeing more shifts in the meat category to cheaper meats—ground beef and chicken—than we saw earlier in the year," said Steven Burd, chairman of the Safeway supermarket chain.

No matter the meat you buy, you can keep it fresher by removing the store packaging and rewrapping the food in new plastic wrap. Poultry and ground beef will last one to two days in the refrigerator. Use freezer bags for longer storage, although if you freeze a lot of food you might want to invest in a vacuum sealer, which our testers have found effective at preserving flavor and preventing ice crystals. And as you'll read in this recent post, slow cookers can save you time and money.

Follow this advice to keep all types of food fresh. And when you're in the market for a new refrigerator, check out our refrigerator hub, where you'll find a complete buyer's guide and ratings and recommendations.—Daniel DiClerico

Essential information: How are you saving money in the kitchen? Share your tips by posting a comment below.

A good corkscrew is key for any celebration

I've broken more than my share of corks when opening my favorite wines over the holidays. And it seems to happen as we sit down for dinner, a most Scrooge-like occurrence on the part of the host and the corkscrew.

One rookie mistake I used to make was storing my wine standing up in too warm a space since I didn't have a wine cellar. Proper storage would have kept the corks on older bottles from becoming dry and more likely to crumble.

I've used waiter’s, T-shaped, and wing-style corkscrews, some of which require a modicum of skill and/or a bit of strength to use. I’d have upgraded to a better-engineered manual or electric corkscrew, but some of them were even pricier than the wines I coveted.

But for our recent report on electric corkscrews, we found $20 electric models from Emerson and Oster that removed both natural and synthetic corks quickly, easily, and relatively quietly (watch the video here to see them in action). “These models are especially useful for anyone with limited hand strength, or anyone who has trouble using a traditional corkscrew,” says Adam Kaplan, a Consumer Reports project leader who oversaw the tests.

Both top-rated electric corkscrews come with a rechargeable battery, charging base, and foil cutter. We also tested some advanced manual openers that might be worth considering. And if you’re on a budget, read the report mentioned above to learn about the pros and cons and costs of classic corkscrews.­—Gian Trotta

Essential information: Find out which Chardonnay and Pinot Noir, Shiraz, and sparkling wines are good buys (ratings are available to subscribers). Then tap into our tips on proper temperatures for serving wine, saving it for later, and mastering wine lingo.

Forum Friday: How's your home faring for the holidays?

With the 2008 holiday season officially under way, copious cooking and numerous guests are probably putting your appliances and accommodations through their toughest test of the year.

For example, washing machines and mattresses have been our most popular forum topics over the past two weeks, and these specific discussions of large-capacity washers and guest-room mattresses were especially busy.

If you've been stumped while stuffing leftovers into your refrigerator, consider the platter-swallowing capacity of a French-door model. Earlier this year, we took a First Look at the GE Profile PGSS5PJX[SS] and wrote a Product Preview on the Liebherr 2062 Series French-door refrigerators. Members have been sharing their feedback in a French-door refrigerator discussion that’s taken off since last Thanksgiving.

If your conventional storage-tank water heater isn't producing enough hot water for your holiday needs, you can join a lively debate over whether tankless water heaters are worth their higher cost.

Essential Information: Visit our Home Improvement Guide interactive for more advice on appliances, decor, tools, and building materials that will make your house more comfortable and functional all year long.

Tip of the Day: How to keep food fresh

There’s a reason your grandmother kept her fresh-baked rye and pullman loaves in a breadbox on the kitchen counter and not in her icebox: Bread goes stale much quicker when you stow it in a refrigerator than at room temperature.

Grandma knew that proper storage will help your food maintain its flavor and freshness—and save you money since you won’t have to toss out so many spoiled items. Follow the advice here to get the most out of your weekly grocery shopping and watch our Food Gone Bad video (right).

Dairy
• Store opened sticks of butter in a covered dish in the refrigerator’s butter compartment. You can keep unsalted butter wrapped in foil or plastic in the freezer for about five months; salted butter, six to nine months.

• Plastic wrap used on some cheeses can impart an off flavor, so remove it. Wrap the cheese in wax paper, and then tightly wrap it in plastic. Store the cheese in the refrigerator’s meat-and-cheese drawer. You can keep unopened hard cheese, such as Cheddar or Swiss, in the refrigerator for six months; if it’s opened, the cheese will last for up to four weeks. Soft cheeses, like Brie, will last a week in the refrigerator.

• Keep eggs in their carton on a shelf in the main cavity of the refrigerator, not on a shelf on the refrigerator door.

Produce
• Once your bananas have ripened, store them in the refrigerator to slow further ripening. The peel might darken, but the fruit will be good for up to five days.

• Wash and thoroughly dry greens before placing them in a resealable plastic bag and storing them in the refrigerator’s crisper drawer. Do not place greens near fruit, which emit gasses that can spoil vegetables. When properly stored, most lettuce will last a week; tender greens like spinach or mesclun will keep for three days.

• Keep fresh mushrooms in their package. After you open them, store your button, shiitake, portobellos, and other mushrooms in a brown-paper lunch bag.

• More than three-quarters of Americans keep fresh tomatoes in the refrigerator, according to the Florida Tomato Committee. But these fridge-happy folks shouldn’t because refrigeration keeps tomatoes from ripening, kills their flavor, and makes them mealy. Store fresh whole tomatoes at room temperature and out of direct sunlight, with the stem side up to prevent bruising.

Meat, poultry, and fish
• Place raw meat, poultry, or fish in a covered dish to keep the juices from dripping onto other foods, and store it in the back of the refrigerator. Ground meats last one to two days; chops, roasts, and steaks should keep for three to five days. When you get home from the supermarket, remove the store packaging and rewrap the beef with plastic wrap; you can then keep it for up to two weeks in the freezer. For longer storage, repackage meat in heavy-duty aluminum foil, freezer paper, or a plastic freezer bag, eliminating as much air as possible when sealing it.

• Poultry lasts one to two days in the refrigerator. When you get home from the supermarket, remove the store packaging and rewrap the poultry with plastic wrap; you can freeze it for up to two months. If you’re freezing it for more than two months, wrap foil, plastic, or freezer paper over the original plastic packaging or place it in a freezer bag. You can keep whole poultry for a year; poultry pieces, nine months.

• Refrigerate fresh fish and shellfish for a day to two. For freezer storage, place the items in a tightly wrapped plastic package and cover it with foil or place in a resealable bag. You can store fish in the freezer for three to eight months; shellfish, three to 12 months.

We’d like to hear how you make your food last. Send your own food-storage tips—for the refrigerator, freezer, or pantry—to us at home@cro.consumer.org.

Back to your grandmother’s bread: You can freeze fresh bread— sealed in an airtight bag—for up to three months.—Kimberly Janeway

Essential information: If you’ve ever picked up a piece of moldy cheese and wondered if it was safe to eat, read our guide to funky foods. When you’re in the market for a new refrigerator, visit our refrigerator product hub for the latest product information and Ratings and expert shopping advice. And to make sure you get the most refrigerator storage for your dollar, learn about capacity claims and how they don’t always measure up.