European Stars And Stripes (Newspaper) - September 8, 1987, Darmstadt, Hesse                                Topping goes Flat Why today s crossword i had in unopened plastic dish of coot whip in my meter. When i took Tho hot Ott after thawing i stirred it As the directions say end the lopping went Flat and thin. This la the second time it hat happened. Why june Hartman Richmond ind. There Are several possibilities. Michele Dreiblatt a communications associate with general foods informs lib that liquefying May result if the Topping was hawed Al room temperature instead of in the refrigerator or it the lopping has Boon left too Long at room temperature. Another possibility is that the Topping was thawed and re Frozen during shipping. This in t supposed to the curious happen but occasionally does a condition Ore blast says is beyond general foods control. Also if you beat the Topping too roughly when you re adding it to a mixture it could Liquefy. To avoid air and volume loss it should Only be folded in at the end of a recipe. Next time try thawing your coot whip unopened in the refrigerator. Thaw it for at least three and a halt hours Tor the four ounce Container at least six hours for the eight and 12-ounce containers end seven hours or overnight for the 16 0unce Container. Defrosting Cool whip in the microwave is not recommended. / would like to know if then is any nutritional difference Between baby food Fruh in jars and canned fruit in natural juice. For oco Tomy s Sake i would like to use the canned fruit but not i went sacrificing Quality. Sally Niseteo Linwood n. J. Sue Sharp a graduate assistant at the Penn state nutrition Center says this is hard to answer since it depends on Many actors such As Brand of baby food and canned Lood. Things like added sugar starches sail and additives will vary. I would say hat fruit canned without sugar added packed in water and with Little Salt is comparable o a baby  ii you prefer to make your own strained fruits put three quarters of a cup of cooked fruit and two Tablespoons of water or fruit juice in a blender and blend until smooth do not add sugar Honey or artificial sweeteners. Ii you want to make baby food from fresh fruit be careful to remove All pits skins and seeds. Be sure All cookware is Well scrubbed and rinsed. Bring the fruit or vegetables to a full boil and Cook Only until tender. Mashed Ripe bananas Don t have to be cooked. Choose bananas Wilh Brown spots on the skin and be sure All Tho fiber is peeled of. If you want to teed your baby applesauce canned Lor adults Slick to products put out by molls tree top red Cheek and very line. These manufacturers have said they will not accept apples treated with Damin Zido a controversial chemical. Otherwise stick to baby Tood applesauce and Apple juice the baby food Industry Lias been especially concerned with avoiding Damino Zide residue in its products. So Many recipes Call for a Callons would substituting Green onions affect the flavor of the dish,.or Ere scallion Juat another name forgiven ont ont Yuri Koga Troy Mich. Barbara Klein professor of foods and nutrition at the University of Illinois advises us that for cooking purposes scallions and Green onions Aro the same and May be substituted Tor one another. From a horticultural standpoint explains Klein they Are somewhat different scallions arc also known As Spring onions or Welsh onions and Are botanically allium fist Losum a bulbous onion. However the term scallion is popularly applied to seedlings of the common onion allium Cepa thai Are pulled before bulging and Are sometimes called Green onions " to add to the confusion the term scallion is of ten applied to the shallot particularly in Louisiana where most shallots Are grown in the . And where shallots Are sold and used in their Green form. The word scallion is used then in Creole and acadian cooking to mean the Green shallot. A Friend of mine buys two or three Gallons of milk and puts them in the Freezer. I heard that milk should t be Frozen because that s where the watery Matte Cornea from. True or false or. Eddie Parsons Shreveport la. When i was a child and we forgo to bring the delivered milk inside in the Winter and in froze we had to throw it out nobody would drink it. So recently when i read in the University of California s wellness letter that milk can be Frozen and kept in the Freezer Lor about a month i assumed that since All milk is now homogenized which it was t when i was a child in could now be effectively Frozen. But your question prompted further investigation and according to information supplied by Tony Luksas of the Dairy research foundation although milk can be Frozen and not lose any of its nutritional value when defrosted it tastes watery and has clumps of protein floating around in it. Milk freezes in three stages. The water in the milk freezes first rapidly next the protein constituents freeze around the water Core the fat Content which rises to the of. Freezes last. The milk actually de homogenized. When thawed the constituents of the mild defrost at varying speeds and no amount of mixing or shaking can re blend them. You would have to have Access to a homogenizing machine. Milk that has been Frozen is simply unpalatable. 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