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Ask FCS!

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Emily Troutman is the Family & Consumer Sciences Agent for Burke County and she is here to provide research-based answers to your questions about Food, Food Safety, Cooking, Nutrition, and Food Preservation. If you have a question that you would like to see featured on Ask FCS! please email it to emily_troutman@ncsu.edu or look for the Ask FCS! posts on our Facebook page and put your question in the comments section.

Here are some questions that have been answered so far:

What’s the Best Oil to Cook With?

There’s so much conflicting information out there about the best oil to cook with. In this episode of Ask FCS, Emily breaks down what to look for when choosing a cooking oil. (Pay attention to the fat composition of ever-popular coconut oil)

How Long Can I Keep Food Past the Expiration Date?

How much do you depend on the dates on food to decide whether to keep it or throw it out? In this episode, FCS Agent, Emily Troutman, breaks down the meanings of the different dates you see on food products.

Cleaning and Disinfecting

Did you know that the chlorine in bleach evaporates, lowering the concentration and making it ineffective for disinfection after about 30 days of the bottle being opened? Today, Emily breaks down how to dilute bleach to disinfect as a best practice measure in the prevention of COVID-19 and other viral respiratory illnesses.

What’s the Best Way to Thaw Frozen Meat?

Did you know that bacteria amounts double on food every 20 minutes it spends in the Temperature Danger Zone (between 41 and 135 degrees F)? After sitting for 2 hours at room temperature, a food is generally considered a risk for food borne illness and no longer safe to eat. This means, no thawing on the counter!

In this episode of Ask FCS, Emily breaks down the 4 safe and proper thawing methods, so if you’ve recently purchased some meat or poultry in bulk, keep watching!