Tag Archives: thermometer

Sikes: Remember, you still have to be careful in the kitchen. | Food-and-cooking | Instant News

Right ahead – dangerous blunt knife. You have to push hard so you slip frequently. The cuts followed and the bad. Keep your knife sharp and stored safely. Don’t throw it in the drawer.

Get good, heavy cooking utensils. The hot light pan is uneven and can easily burn the user.

Be careful with the temperature of your water heater. Yes, it has control. Don’t set it too high. Use your food thermometer regularly. This is the best way to make sure your food is cooked safely to eat.

Food can also be dangerous. Freezers can really trick us. How about chicken breast pockets or burger buns that have pretty grill marks? They’re ripe and ready – right? Unless the label says done, it is not. Ready-to-cook food should be treated as raw for food safety.

Thaw frozen food in the refrigerator if possible. Last night did it for everything but the big stuff. If not, put the package tightly closed in cold water in the sink. Let the water run a little into the bowl and your food will thaw faster than you think.

Take what you need from the bag and put the bag back in the freezer on the spot. Do not defrost and refreeze food. Put what you took out in the bag to defrost. Don’t put shrimp or anything in the water directly.

A microwave oven can be a handy tool. They can be used for cooking and defrosting – just like raw food. Most of us don’t clean the interior as often as we should. Yes, the door too. Use a cleanser. Don’t let it become a bacteria box.


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Vital Signs: Make food safety an important part of your Thanksgiving preparation | Health | Instant News

When shopping, start in the middle aisles of the store, where the unwanted items are located. Add chilled and frozen foods to your final basket. Use blocks or ice packs and insulated bags to help keep your food cool when driving home. Disinfect reusable ice bags and bags regularly.

Check the expiration date at the grocery store and in your kitchen.

Thaw food in the refrigerator, under running water, or in the microwave.

Watch out for cross contaminationMake sure all cabinets, cutting boards, pans, thermometers, and utensils are cleaned properly before use.

Don’t store raw meat on top of ready-to-eat food. Store raw meat in the bottom of the refrigerator.

Don’t stack different types of meat on top of one another. For example, don’t put chicken on top of ground beef.

Keep cold food cold, hot food hotKeep food in the refrigerator cold at 41 ° F or lower. After meeting the required cooking temperature (poultry temperature 165 F), continue to keep the cooked food hot at 135 ° F.

Food left at room temperature for too long can allow bacteria to multiply and produce toxins that cause you or your guests to become sick (if temperatures are kept above 41 ° F and below 135 ° F – also known as “temperature danger zones”).


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