Dear Barbara: How long can you keep white wine open in the refrigerator before it is too old to drink? How long can you keep reds? — Mark from Lodi
Dear Mark: Although some people think you can keep a white wine longer, I personally think that three to four days is ample time to keep a white wine. Red wines are different. Once it is opened, call a few friends and share the bottle of red wine.
Red wine flavors start to deteriorate soon as you pull the cork out. I’m sure you can find a few friends who would be more than happy to volunteer!
Dear Barbara: Are egg roll wrappers and spring roll wrappers the same thing? — Jennifer from Lodi
Dear Jennifer: The wrappers are the same in that they are both made of flour: one with wheat flour and one with rice flour. The spring rolls that I have had are not fried. The wrappers are made from rice flour and rolled, much like an egg roll, but are not fried. Spring rolls usually have some type of protein in the filling. Egg rolls are normally fried and contain meat.
Dear Barbara: We had friends over the other night and I made a big pot of spaghetti with meat sauce. Needless to say, I made way too much. How long can you keep it in the refrigerator? — Wanda from Lodi
Dear Wanda: I would say that the leftover pasta would keep three to four days in the refrigerator, but it freezes nicely and would last three months in the freezer. Add a little water, and stir it as little as possible so that you don’t break up the pasta.
Dear Barbara: I have three children. When they get hungry between meals, they often reheat food that is in the fridge from a previous meal. Is that safe? How many times can you reheat something before it is no longer safe? — Katie from Lodi
Dear Katie: You may reheat the food once, but after that you are really taking a chance. One reason being that each time the food starts to cool down, you are putting it in the danger zone for bacteria. Another reason would be that it loses quality in taste and texture. If you have a lot of leftovers, put servings in small containers and freeze them.
Barbara Spitzer is a Lodi home cook who also develops recipes for specific consumer products. Do you have a cooking question? Send it to Barbara Spitzer at email@example.com. Please include your first name and city.