"If at first you don't succeed, failure may be your style."Quentin Crisp
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Eating History - Leeks
By Paul Rinehart "Your majesty says very true: if your majesties is remembered of it, the Welshmen did good service in a garden where leeks did grow, wearing leeks in their Monmouth caps; which, your majesty know, to this hour is an honourable badge of ...
How To Make A Cajun Roux
The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity. The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun ...
The New Cuisine: Spanish Food Today
Cooking Spanish foods today is still very much a traditional affair. The essence of Spanish foods is simplicity and subtlety. The new Spanish cuisine is more about how ingredients and flavorings are blended than the way a meal is presented. The new ...
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Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.
Your Refrigerator
1. Freezing does NOT kill bacteria; it only controls their growth. Common bacteria grow rapidly at 60° F to 120° F. Keep the temperature of the refrigerator below 50° F. Keep the freezer temperature at about 0° F.
2. Don't take foods out of the refrigerator until you're ready to cook them.
Dishwashing
3. Clean well with hot water to kill bacteria.
4. If washing dishes by hand, leave them to drain rather than using a tea towel. If you use a tea towel, change it often. Paper towels are a better option.
5. Dishcloths are a prime spot for bacteria to grow and multiply. Wash them regularly with hot water or in the washing machine using the hot cycle with antibacterial products.
Cooking
6. Cook thoroughly to kill bacteria but don't overcook to the point of charring. It may form amine compounds that may cause cancer. Don't cook food partially and leave it to cook later.
7. Wash your hands thoroughly with an antibacterial soap before and after cooking.
8. Wash vegetables thoroughly. Wash all lentils, legumes, rice, etc. with lots of water. These are often treated with powder, polish, and even colors, to make them attractive.
9. When you want to use leftovers, heat them to a high temperature so that any bacteria that may have multiplied in the refrigerator will be killed. Throw away any leftover food still left after it has been reheated once.
10. Don't cook if you have a cut on your hand as cuts and scratches harbor many bacteria.
Copyright (c) Terry Nicholls. All Rights Reserved.
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". For more tips like these, and to learn more about his book, visit his website at http://tinyurl.com/3fr2t
yourguides@cogeco.ca
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Cook of the Week: Dishing out dinner adviceChicago Daily HeraldBy Abby Scalf When Crystal Maleski plans what to cook for dinner each week, a lot of people listen. The Long Grove mom has found a growing group of fans who each week view her website, makedinnereasy.com, where she takes the fear out of getting dinner ... |
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