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.