Food safety tips for cooks for the first time
If you try to cook for the first time, make sure you keep these tips in mind.
Cook a meal at home can be intimidating, especially for the first cooking. To choose aRecipe To find theIngredientsAs well as preparing and preparing food, it may seem a lot to manage. But it's not obliged to be! Cooking can actually be quite easy and even therapeutic. OurKitchen and kitchen hacks You will facilitate your life and help your cooking skills improve. Knowing these basic tips for food security will ensure that you are not sick and your dishes will be well cooked.
Use a food thermometer.
Knowing what temperature meat and poultry should reach before serving it is important. Just looking at meat is not the surest way to do it. TheCDC recommends That all beef, pork, lamb and veal cuts reach a minimum internal temperature of 145 degrees Fahrenheit. Similarly, fish should reach 145 degrees, whileGround beef andhamburgers Should reach a minimum of 160 degrees before serving them. For poultry and prescreen meat, such as hot dogs, 165 degrees Fahrenheit is safe.
Defrost meat.
The thaw of the meat at room temperature can take meat hours to defrost completely. At that time, a number of bacteria have made dangerous meat to eat, even after cooking. The best options are to defrost meat in the refrigerator, under cold water or microwave. To thaw the meat safely with cold water, fill your sink until the meat is completely immersed. Replace the water in the sink every half hour to maintain bacterial growth under control and allow about two and a half hours for the five pounds of meat you degrade.
Do not put hot food in the freezer or refrigerator.
Once you have finished cooking your meals for the week, think twice before putting this hot food in the freezer. You want to cool it first, declares Lariena Lee, R.D. and the chief clinical dietitian toRehabilitation and upper rehabilitation center on the east side At New York. Otherwise, you run the risk of increasing the temperature of other foods, which could result in bacterial growth, she says. The FDA recommends the cooling foods of 70 degrees Fahrenheit in the first two hours after cooking and 40 degrees Fahrenheit in the next four hours.
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Mariner food in the refrigerator.
If you season your meats on the kitchen countertop and leave them there, reflect again. If you leave marinating food on the counter, bacteria can quickly grow at room temperature,The FDA warns. The best way to marinate your chicken or steak is to do it in the refrigerator.
Use multiple cutting boards.
Cross-contamination is a common food security error. A cutting board should be reserved for fresh produce, while another should be used for raw meat, poultry and seafood,The USDA recommends. The last thing you want is that the bacteria of raw meat are transferred to your vegetables that do not require any extra cooking.
Do not return premature greens.
Do not worry about re-wash these pre-washed green or packaged salad kits. Re-wash can cause more harm than good because you could introduce bacteria to the greens of your sink and meters.
Store the remains correctly.
To better store your remains, they must be in sealed or sealed packages in storage containers, the USDA recommends. The properly sealed remains help keep bacteria, help food to keep its moisture and prevents collecting odors from other foods from your refrigerator.
