Did you know that the turkey you thawed on the kitchen counter,
instead of in the fridge, could now contain bacteria levels high
enough to harm human life, even though you can't see, smell, or
taste it?
There's nothing better than a home cooked meal during the
holidays. But, with all the special effort that goes into making
one, everything will be for naught if the food has not been
stored, prepared, or cooked properly.
Food experts agree that the safe handling of food should be the
top ingredient in any recipe.
While they may not turn you into a gourmet chef, following these
simple food-handling tips will keep your family and guests safe
from unpleasant, and sometimes life-threatening, food-born
illnesses.
When buying raw meat, keep juices, which may contain bacteria,
from contaminating your hands or anything in your grocery cart.
Plastic bags work great for this purpose.
Meat should also be picked up at the end of your grocery
shopping and should not be placed in the same bag as fruits and
vegetable.
If you plan on storing your meat for 2 to 3 months in the
freezer, make sure you buy some freezer proof wrap. The wrap
that the store uses is designed to allow air into the meat
product and is, therefore, not good for freezing. This is
because beef products turn from a purple color to a bright red
when exposed to air, making them look fresh, but if left too
long will promote bacteria growth.
Defrosting should be done in the refrigerator or in a sink full
of water, changing the water about every 45 minutes. A
refrigerator allows the meat to defrost in a controlled
atmosphere, slowing down the growth of bacteria. Never defrost
your meat on top of the counter at room temperature. This can
quickly become a bacteria breeding ground. The growth rate of
bacteria multiplies rapidly between 40F (4C) and 140F (60C).
Once meat has been thawed it must be either cooked immediately
or placed in the refrigerator and then cooked within 24 hours.
Never refreeze meat. Most meats and poultries only have a safe
fridge life of 2 days, whether stored after thawing or purchased
fresh.
When handling raw meat, wash your hands before and after. Also,
wash counters or plates you plan to reuse in the preparation
process if they have had raw meat on them, as they will also
contain harmful levels of bacteria.
As humans, we also carry harmful organisms on our skin which,
when spread to food, produce a toxin that normal cooking cannot
destroy. Therefore, it is essential to wash our hands thoroughly
with soap and water prior to handling food, as well as cover
open cuts.
While beefsteak can be cooked to varying degrees of redness,
turkey must be completely cooked. At the innermost part of the
thigh, the temperature must reach 180F (82C) for a stuffed
turkey and 170F (77C) unstuffed. Stuffing in the cavity should
read 165F (74C). Cooking times vary with the weight of the bird.
It is important not to keep the thermometer inside the oven with
the bird as it could be affected by the oven's hot air and
provide a false reading.
Plan your cooking ahead of time. Do not partially cook the bird,
refrigerate, and then complete the cooking process, as this will
produce dangerously high levels of bacteria.
Cooked food must be refrigerated within 2 hours, which means
that you need to plan your meal so that it can be eaten shortly
after being cooked.
Refrigerated leftovers should be eaten within a couple of days,
which includes turkey gravy, fish, and eggs. Meat casseroles and
pies, rice, potatoes, and cooked noodles will last 2 to 3 days,
while cooked meat, chicken, turkey, turkey stuffing, and many
soups may last up to 4 days before bacteria levels reach
critical points.
Using safe food-handling practices allows for healthy eating.
The rest is a matter of taste.
About the author:
You too, can manoeuvre in the unfamiliar waters of gourmet
cuisine, with just a few well-learned techniques that are easy
to master, and build a repertoire of literally hundreds of
dishes and deserts. Let Geoffrey set you on the path today, to
gastronomical delights!
http://www.free-recipe-books.com
