K-State Research and Extension

Historically, the beverage called a shrub was created using fruit, sugar, and alcohol such as brandy or rum. It was a way to preserve fruit to drink. It was fermented, strained, and served over ice with water or soda water.

Today, a shrub is made with vinegar instead of alcohol and fermented. Spices or herbs may be added. The fruit is strained out and vinegar such as apple cider, balsamic, sherry, or red wine vinegar is added.

Want to try it? A non-alcoholic recipe can be found at www.freshpreserving.com/fruit-shrub—ball-recipes-br3531.html.

Consumers are on the go and want meal preparation to be easy and fast to fit active schedules. Yet, the slow cooker is still a go-to appliance to fix a complete meal. According to the Food Marketing Institute, in 2016, 82% of consumers prepared a nightly meal five or more times per week. Other trends include:

• 65% of U.S households own and use a slow cooker.
• 28% of men use a slow cooker for game day parties.
• Eight in 10 adults are skilled at using a slow cooker.
• Sixteen meals per person were prepared in a slow cooker per year.
• Several food manufacturers offer seasoning mixes or frozen meal packages for quick preparation.

Source: Food Technology, December 2017

Shopping for pure vanilla extract can cost you a pretty penny, depending on the brand. Prices can vary from $12.00-$25.00 for a 4 fl. oz. bottle!

Producing vanilla is very labor and time intensive. Most of the vanilla used to make vanilla extract is grown in Madagascar. A cyclone hit that region a year or so ago which destroyed many vanilla fields and facilities. Therefore, the supply is reduced and it takes time to get the fields of orchids growing again.

Learn more about the 2017 vanilla crop at http://bit.ly/2nYD0qD.

Imitation vanilla extract is an economical option for many baked goods. For non-baked goods or products needing low heat treatment, pure vanilla extract is best for optimum vanilla flavor.

Sous vide cooking is gaining momentum in food service operations and in home kitchens. When compared to traditional cooking, there are two differences. In sous vide cooking, raw food is vacuum packed in heat stable, food grade plastic bags. Then it is cooked at a precisely controlled temperature inside the bag.

The vacuum package protects the food from contamination, eliminates off-flavors, and prevents moisture loss during cooking. The bag of food is cooked in a water bath at a specific temperature which converts collagen into gelatin, reduces toughness, and reduces overcooking.

Limitations include lack of browning and those flavors developed by browning. Therefore, the food must be browned after sous vide cooking to make it more visually appealing. Food safety is a concern because of initial microbial content in the food; the cooking time and temperature; the cooling process after cooking; and storage. And, with vacuum packaging, a major concern is the growth of Clostridium botulinum.

Sous vide cooking is done with equipment designed for this type of cooking. This method of cooking is not recommended for anyone who is immune-compromised, any pregnant women, or young children.

Source: Food Technology, December 2017