Meat Temperatures
Fully cooked poultry and leftovers (To reheat) Safe to eat cold if properly stored. Cook to 165 degrees and steaming hot ... [... more]
University of Illinois Solutions |
Discoloration Of Cookware
Aluminum pots and pans turn a grayish/black when water is boiled in them or a low-acid food is cooked in them. This is caused by the formation of metallic oxides. When an acid food is cooked in the pots, the acid ... [... more]
University of Illinois Solutions |
Grass Seeds Per Pound
The following is a list of the number of grass seeds per pound. ... [... more]
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Mold
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University of Illinois Solutions |
Composting -- Lawn Weeds
Lawn weeds, like other plant material, will decompose in a compost pile. Weeds sprayed with herbicides can also be composted with no fear of plant damage from the finished compost. ... [... more]
University of Illinois Solutions |
Sapsuckers -- Yellow Bellied
Sapsuckers create the holes and feed on sap. They may occasionally feed on insects foraging at the exposed site. Birds will continue to come back to the same trees during migration and peck in the same areas. Insects ... [... more]
University of Illinois Solutions |
Pine Resin
Sponge with dry cleaning solvent according to the product directions into the stain. Let dry. Mix heavy-duty liquid laundry detergent and a few drops of ammonia; soak stain in solution. Launder using heavy-duty ... [... more]
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Mouse -- Control
To prevent mice damage, encircle the trunk of the tree with chicken wire fencing at least three feet high. Leave an inch space between the fencing and trunk to prevent mice from gnawing through the wire to the trunk. ... [... more]
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Milk -- Freezing
Milk may be frozen for longer storage. It may separate or be slightly grainy upon thawing. Stir to improve texture. [... more]
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Pasta -- Freezing
The best pasta shapes for freezing are those that are used in baked recipes, such as: lasagna, jumbo shells, ziti, and manicotti. Best results occur if the recipe is prepared and frozen before baking. ... [... more]
University of Illinois Solutions |
Walnut Toxicity -- Bulbs And Bulbous Plants Not Affected
The following is a list of bulbs and bulbous plants that appear NOT affected by the toxicity released by walnut roots. ... [... more]
University of Illinois Solutions |
Alum
According to USDA, if good quality ingredients are used in pickling and up-to-date methods are followed, alum is not needed for crisp pickles. If alum is used in pickling, it is used only in a soak solution. It ... [... more]
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