Humpday Cooking Class: What We Learned

December 2, 2014

In addition to getting a new recipe under our belts at November’s Humpday Cooking Class (no pun intended!), we also took the opportunity to review some food safety basics. You can review, too:

Chill

  • Bacteria LOVES room temperature but hates the cold. Store foods like meat, fish, and eggs in the fridge (at 41 degrees F or less) as soon as you buy them.
  • If you defrost frozen meat or seafood, the best way to do it is in the fridge (not on the counter at room temperature).
  • After defrosting meat or seafood, eat it right away – don’t re-freeze!

Separate

  • Use separate cutting boards and utensils for foods that will be cooked versus foods that will not be
  • If you only have one knife and one cutting board, wash them well before you switch from meat to other foods.
  • Wash your hands well after handling meat and eggs – this means soap and warm water.

Cook

  • Chicken, turkey, and ground beef: until you no longer see pink
  • Steak: until juices run clear
  • Fish: until flesh is opaque and can be “flaked” with a fork
  • Eggs: to ensure that eggs are totally safe, cook until both the white and yolk are firm. If you do like runny eggs, pasteurized eggs are less likely to contain bacteria like salmonella.

 

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