Putting the Lid on Baking Coffee Can Controversy

Question: For 15 years I have made my pumpkin bread recipe in coffee cans to create a more unique shape. It freezes well and is liked by all. My problem? All of a sudden my husband says I shouldn’t bake it in coffee cans because they could cause a health hazard. After a lot of back and forth, I said I would write for your opinion. Can you settle our argument? May coffee cans be used for baking?

Answer: We checked with the Canned Food Information Council and they assured us that it is safe to bake in coffee cans.

Q: Why does regular ground beef release so much “juice” while cooking?

A: Two factors may be involved. There is 30% fat in regular ground beef, some of which is released during cooking. According to a U.S. Department of Agriculture pamphlet “Hamburger--Questions and Answers”: “Cooking ground beef at moderate temperatures (325 to 350 degrees) will reduce shrinkage and help retain juices and flavor. Overcooking draws out more juices from ground beef and results in more shrinkage and a dry, unpalatable product.”

The pamphlet also explains: “In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals, which are incorporated into the meat, melt when the meat is cooked. The same thing can occur from home freezing. If large packages of ground beef are frozen, freezing will be slow, causing large ice crystals to form in the cell walls. The ice crystals break down the cell walls, permitting release of the cellular fluid or meat juice during cooking.”

Q: Please let me know how the Italians make the vegetable they serve as an antipasto.

A: Perhaps you mean sottaceti, a garnish made with a mixture of vegetables preserved in vinegar. In “Gastronomy of Italy” (Prentice Hall Press: 1988, $35), author Anna Del Conte explains: “Carrots, cauliflower, mushrooms, celery, tiny onions, etc., are blanched, dried carefully, cut into small pieces and put in jars with a few bay leaves, salt and peppercorns. They are then covered with best white wine vinegar and the jars are hermetically sealed.

“Sottaceti are used as part of an antipasto and to garnish cold dishes, mostly of meat,” according to Del Conte.

Q: What is the best method for storing rice, to prevent it from becoming infested with pests?

A: The Rice Council says “uncooked milled rice--white, parboiled or precooked--will keep almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly closed container that keeps out dust, moisture and other contaminants.

“Brown rice, because of the oil in the bran layer, has a limited shelf life of approximately six months. Refrigerator storage is recommended for longer shelf life.”