Pontotoc County Family & Consumer Sciences

In light of last night's severe weather outbreak, here are some tips to navigate damage assessment safely:

Wear protective clothing that covers your arms, legs, feet and hands. Thick-soled shoes, eye protection and disposable masks are great additions when interacting with damaged structures.

Be on the lookout for dangerous items like nails, splinters, sharp/ragged-edge objects, medicines and household chemicals that may have spilled. Snakes, rodents and other animals can pose hazards around disaster areas, so it's important to wear gloves and use a sturdy stick to poke through debris.

Always avoid downed power lines - leave immediately and alert authorities if there are sparks, broken or frayed wires, or if something smells like it's burning. In the event that you smell gas or hear a hissing sound, open a window, leave your home immediately and contact your gas company from a neighbor's residence.

Our thoughts are with those who were impacted by last night's severe weather outbreak that brought at least seven confirmed tornadoes to Oklahoma.

Please reach out to {Your County Here} County OSU Extension office or your local Extension office for assistance getting connected with resources.

These Chicks were sure fun to make tonight! We had a great time laughing and talking! Love this group!

Egg Substitutes in Baking and Cooking
Have you ever been out of eggs? If yes, then it’s time to improvise! These egg substitute tips will have you baking or cooking in no time! What you use to substitute for eggs in a recipe depends on the recipe. Replacing eggs in recipes requires some knowledge. Eggs serve several purposes in baking. They contribute to the consistency, color, flavor, and structure of baked goods.

Used as leavening, eggs trap pockets of air in foods, causing them to expand during heating. This helps foods rise during baking, giving baked goods their volume and light, airy texture.

Used as binding, eggs help combine ingredients and hold them together. This provides food with its structure and prevents it from falling apart.

Used as moisture, the liquid from eggs is absorbed into the other ingredients in a recipe, which helps keep the finished product moist.

In addition, eggs help carry the flavors of other ingredients and brown when exposed to heat. They help improve the taste of baked goods and contribute to their golden-brown appearance.

Eggs are two distinct parts: yolk and white. The yolk is fatty and helps bind, while the white provides leavening and moisture. In most recipes using whole eggs, the eggs act in all three of these roles: as a leavener, binder, and adding moisture.

Generally, the fewer eggs a recipe calls for, the easier they are to substitute. If a recipe calls for one egg, using an egg substitute works better than if a recipe requires three or four eggs. The taste needs to be taken into consideration. Some egg substitutes may change the taste or texture of a recipe, so you will want to choose from these options that will complement the other ingredients. Using mashed fruit as an egg substitute may add a welcome hint of fruitiness to baked goods, but for a savory dish, you want to use something else.

When replacing eggs in recipes, consider what the function of the egg is before choosing your egg substitute. Here are some guidelines to help you figure it out:

If the recipe does not contain another leavening agent (baking powder or baking soda), assume the egg acts as a leavener.
If the recipe calls for just egg whites, they are most likely used as a leavener and for adding moisture.
If a recipe calls for just yolks, they are for binding.
If the recipe has little moisture besides eggs, assume they act as moisture.
If the recipe calls for three or more eggs, assume they act in all three roles.
If you’re not sure, assume the eggs act as all three functions and choose an egg substitute or a combination of them that cover all three roles.
If an egg acts as a leavening agent in the recipe, try these substitutions:

¼ cup carbonated water
2 Tbsp. water + 1 Tbsp. oil +2 tsp. baking powder
1 Tbsp. vinegar + 1 tsp. baking soda
2 Tbsp. lemon juice + 1 tsp. baking soda
If an egg acts as a binder in a recipe, almost any of the below substitutes will work:

1 Tbsp. flaxseed meal or ground chiaseed + 3 Tbsp. water, sit 15 minutes
1 Tbsp. gelatin/agar agar + 1 Tbsp. water, sit 15 minutes (gelatin-based desserts)
3 Tbsp. nut or seed butter
2 Tbsp. mashed potato or sweet potato
2 Tbsp. tomato paste
2 Tbsp. starch (corn, potato, tapioca starch or arrowroot powder) + 3 Tbsp. water
1 Tbsp. soy protein powder + 3 Tbsp. water
¼ cup pureed soft tofu or full fat yogurt
3 Tbsp. canned bean liquid also known as aquafaba (1 egg or egg whites)
1 Tbsp. soy lecithin (1 egg or egg yolk)
When the egg is needed for moisture, use these substitutions:

¼ cup unsweetened applesauce or fruit puree
¼ cup mashed banana or avocado
2 Tbsp. dried fruit + 2 Tbsp. water, pureed
¼ cup buttermilk or milk (dairy or non-dairy)
¼ cup sweetened condensed milk
¼ cup yogurt or kefir
¼ cup pureed silken tofu
If you’re not sure, use more than one type of egg substitute. For example, apply a leavening “egg” using carbonated water and a chiaseed “egg” for binding. Another example of a recipe that needs 4 eggs could have 1 vinegar + baking soda egg, and 1 gelatin egg, and 2 unsweetened applesauce eggs.

Eggs serve several purposes in baking. Without them, baked goods might be flat, crumbly, or dry. Fortunately, there are alternatives to eggs that you can use to pull off your culinary endeavors. You can find a suitable egg substitute for your needs to guarantee that the eggs’ absence is noticed as little as possible, if at all.

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
https://uwyoextension.org/uwnutrition/newsletters/egg-substitutes-in-baking-and-cooking/

Don’t Fumble Food Safety! Keep Your Super Bowl Party Safe with These Winning Tips:
🏈 Cook to the Right Temperature.
Chicken wings: 165°F
Burgers & meatballs: 160°F
Reheat leftovers to 165°F before eating.
🏈 Keep Hot Foods Hot & Cold Foods Cold.
Hot foods should stay at 140°F or warmer (keep trays in the oven or use slow cookers or warming trays). Cold foods should stay at 40°F or colder (set dishes in bowls or trays of ice).
🏈 Watch the Two-Hour Rule.
Perishable foods shouldn’t sit out for more than 2 hours (or 1 hour if above 90°F). Set a halftime reminder to swap out fresh servings.
🏈 Touchdown for Handwashing!
Wash hands before & after handling food, especially raw meat.
Encourage guests to wash hands before diving into the snack table.

Selling homemade baked goods is a wonderful way to earn extra income while sharing your passion for cooking with others. For many years, Oklahoma has had specific laws in place to guide individuals who wish to sell their homemade treats to the public. These regulations are designed to protect consumers by ensuring that the food is prepared safely and in sanitary conditions.

In 2017, Oklahoma Senate Bill no. 508 was passed to amend the Oklahoma Home Bakery Act of 2013. The biggest change has been the requirements of where the items where baked and where they could be sold. Prior to November of 2013, all food sold to consumers in the state of Oklahoma was required to be manufactured in a facility inspected by the Oklahoma Department of Health. The most basic facility allowed was an inspected and licensed commercial kitchen. The passage of the Oklahoma Home Baking Act of 2013 made it legal to prepare baked goods in an uninspected, home kitchen and sell the goods from the homeowner’s premises. In 2017, Senate Bill No. 508 was passed to amend the Oklahoma Home Bakery Act of 2013. As of Nov. 1, 2017, home-baked bakery items can be sold off-premises in selected locations.

There are certain stipulations as to the type of food that can be prepared and sold. It is also a requirement that the prepared food must have a label that includes specific information.
The Home Baking Act 2017 is enforced by the Oklahoma Department of Agriculture, Food and Forestry (ODAFFF). If a home food establishment is found to have violated the Home Baking Act, the establishment may be changed with a misdemeanor and receive a fine.

By adhering to these laws, you can help build trust with your customers, knowing that your baked goods meet the necessary health and safety standards.

For additional information refer to both of the following documents.
“Homemade Food freedom Act”https://extension.okstate.edu/fact-sheets/print-publications/fapc-food-and-agricultural-products-center/homemade-food-freedom-act-fapc-242.pdf
“Clarifying the OK Home Baking Act of 2017” https://extension.okstate.edu/fact-sheets/understanding-the-oklahoma-home-bakery-act.html

Children under age 5 are at an increased risk for foodborne illness and related health complications because their immune systems are still developing. Raw eggs and raw flour may contain harmful bacteria that can cause illness. When baking with young children over the holidays, always wash hands, baking utensils, and kitchen surfaces with soap and water before and after handling raw flour and eggs. Avoid eating raw cookie dough, cake batter, or other uncooked mixes with raw eggs or flour.

Washing or rinsing any meat or poultry is not recommended, and actually increases the risk you will cross-contaminate germs to other foods you're preparing. But if you do choose to wash your turkey, you need to fully clean and sanitize your sink. Cleaning and sanitizing is a two-step process. To clean, rub down surfaces including the sink, cutting boards, and counter tops with soap and hot water and then sanitize them with a cleaning solution to remove any residual germs you cannot see. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let air dry.

Same rules apply to chicken, Don't wash. You have more of a chance of getting

Washing or rinsing any meat or poultry is not recommended, and actually increases the risk you will cross-contaminate germs to other foods you're preparing. But if you do choose to wash your turkey, you need to fully clean and sanitize your sink. Cleaning and sanitizing is a two-step process. To clean, rub down surfaces including the sink, cutting boards, and counter tops with soap and hot water and then sanitize them with a cleaning solution to remove any residual germs you cannot see. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let air dry.

Tuesday Fun night was so much fun tonight! We made three projects and everyone finished! I love working with this group of ladies!

Wondering when you should start thawing your frozen turkey? Thawing your turkey in the refrigerator is the safest method because it will thaw at a consistent, safe temperature. Plan to allow 24 hours for each 4 - 5 pounds of turkey. Use the chart below to find how long it should take your turkey to thaw.

Preserving Pecans

Concern has arisen over the safety of canning nuts due to research on the survival of Salmonella bacteria in low moisture foods. Even after drying, the nuts may be exposed to moisture during canning processes. Although it is not likely that your particular batch of nuts is contaminated with Salmonella, the risk is present and exposure to moisture could be an issue. Therefore, Cooperative Extension and the National Center for Home Food Preservation (NCHFP) no longer offer a procedure for canning nut meats, with the single exception of our current procedure for green peanuts. USDA canning recommendations are unaffected, as they have no recommendations for canning nuts of any kind.

The National Center for Home Food Preservation (NCHFP) addresses this topic in their Blog, “Going Nutty Over Advice for Preserving Nutmeats?”

This time of year, you might be eager to find the best way to make your bounty of pecans, almonds, chestnuts, walnuts or peanuts last through the holiday season and beyond. While canning is a go-to for preserving, let’s not forget that some foods don’t fare so well as a canned product. USDA has never had a home canning recommendation for canning a pack of only nut meats, and the NCHFP website only has a recommendation for canning green peanuts from past work at the University of Georgia.

A previously (and no longer) recommended canning process for "canning" dry nutmeats found in So Easy to Preserve from the University of Georgia is no longer included in the new edition of the book. It was actually just a way to create a vacuum-sealed jar and there was no documentation for any microbial sterilization that might have been taking place. Questions about the risk (even if a low risk) of some bacterial growth if condensation of moisture occurred inside the jars from canning in boiling water led to re-consideration of this advice for sealing jars. Compared to when this was first published years ago, now there are other ways to vacuum pack dry, shelled nut meats at home without heating in boiling water.

Nuts tend to store very well by proper drying and storing in air-tight containers in a cool location. Refrigerated (at 32-45°F) nuts will maintain quality for one year and frozen (at 0°F) nuts will maintain quality for 1, 2, or even 3 years depending on the type of nut. See this publication from the University of California for more specific information about harvesting and storing different types of nuts.

While we know of no tested recommendations for canning pecan pie filling, another common request, you can easily make your pecan pies as usual, cool rapidly, and then freeze briefly before packaging for long term freezer storage (pies will be easier to wrap after freezing). Stored at 0°F, frozen pecan pies are expected to last 3-4 months.

For additional information on food preservation, visit the NCHFP's website.

Source: National Center for Home Food Preservation website: https://nchfp.uga.edu/

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• You are invited to participate in a survey conducted by Oklahoma State University’s Division of Agricultural Sciences and Natural Resources. This survey aims to understand the perceptions and needs of Oklahoma residents from Oklahoma State University Extension.
• To qualify for the study, you must be at least 18 years of age and currently reside in Oklahoma. The survey will take approximately 10 minutes
• To participate, you can click on the anonymous link here: https://okstatecasnr.az1.qualtrics.com/jfe/form/SV_3a7gPYGFQJKiOmG
• Your participation in this study is voluntary. You can stop the survey anytime and your information will not be saved.
• This study has been approved by the Oklahoma State University Institutional Review Board on Oct. 22, 2024 (IRB-24-463). If you have any questions, contact Amelia Ahles at [email protected].
Thanks for your time and consideration!

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