HELPFUL HINTS

DEAR HELOISE: Does “Freezer burn” on food indicate that the food is no longer fit for human consumption? Is it actually bad for you where it could kill you if you eat it, or does it just lose some of its flavor?

— Joe G. in Florida DEAR READER: Joe, freezer burn is a matter of quality, not safety. Freezer burn is moisture loss, which can produce white spots or dark discoloration. In all likelihood, it won’t make you sick, but it’s not going to taste very good. You also might notice a different texture to the food if you eat it.

DEAR HELOISE: I needed only half of a small zucchini for a stir-fry, so I started by cutting off the stem end, then I cut the zucchini lengthwise until I had four spears. I laid the spears side by side and sliced across the spears until I had the zucchini cut into quarter-size pieces. It was quick and easy. This also works well for large carrots and cucumbers.

— Rusti S. in Houston DEAR HELOISE: I read in your column about someone who wrote about heating pizza in a frying pan. WOW! I would never have thought of that idea. I take it out a half-hour before cooking and heat it on low for about 10 minutes, and it’s always nice and crispy. There’s no other way to warm pizza.

— Cheryl D., via email DEAR HELOISE: The best way to preserve fresh marshmallows is to put them into freezer bags and then into the freezer. They do not stick together, and they will be fresh and soft.

— Darlene M., New

Braunfels, Texas DEAR HELOISE: Want a simple dessert with a new flavor? Try coffee ice cream with raspberry topping, then top that with a cloud of whipped cream and maybe a few chocolate sprinkles. My guests love it, and my husband, who is an ice-cream fiend, could eat it six nights a week! — Marcee M., Tega Cay, S.C. DEAR HELOISE: My rubber lid-gripper finally wore out. I looked in several stores, but couldn’t find what I wanted. I had some leftover rubber waffle shelf liner that I cut into small to medium-size squares and used them to open those hard-to-open jar lids. Love your column! — Laura L., San Clemente, Calif.