Saturday, January 12, 2013

The most common mistakes in the kitchen

Error 1 

Always wash your hands before preparing food
Yes, it's absolutely useful first step. However, studies reveal that it is necessary to wash their hands while cooking, even several times.

Wash your hands every time you take a different type of food which is an ingredient meals. For example, when, after the flesh, taking vegetables, herbs and then. The highest number of "violations" happen when you hold in your hands alternately meat (or eggs, or seafood) and the ingredients for the salad.
L & Z savetKratko rinsing hands with water just is not safe enough, because in this way you will not be rid of bacteria. Wash your hands at least twenty seconds, and soap (dishwasher detergent) and warm water.

Error 2

Wash fruits and vegetables before storage in frižiderTo really practical move that reduces the time of the preparation of food. However, if you wash your food before you put them in the refrigerator, they will keep the water in which they can easily develop fungi (mold) and other microbes. Instead, wash your food just before cooking.
L & W Council
Remove outer leaves of cabbage and lettuce, because in that part of the plant maintains the highest concentration of pesticides, fertilizers and other pollutants. Then wash your head.


Just wash fruit with edible ljuskomIznenađenje: Fruit of the inedible rind or shell, such as bananas and melons, can be risky, as well as fruit that you eat whole - because bacteria from the surface of the bark with a knife can be transferred (while cutting) in the inner , edible portion. So, all fruits, whose shell is not removed, wash your kitchen sponge (which will then also be washed).
L & Z savetIsecite stems of tomatoes, peppers and strawberries after washing, to prevent the penetration of bacteria into the fruit.


Deleting cloth and food and posuđeDobar move, but only if you do not use the same dish towel. If after chopping meat, washed towel erase board, and then hands the container in which you will serve your food, there is a risk of transmitting bacteria. Therefore, it is best to cotton, tea towels only for wiping hands, and paper towels, or some antibacterial agents, wipe counters, and a cutting board.
L & W Council
We are sure that you never put fresh meat (which can be a lot of bacteria) directly to the desktop. Do not throw away the food or unwashed - put them in a bowl or on a cutting board, which can later be washed.


Leave cooked meal on board the stove or in the oven in order to stay warm
Bacteria can multiply in an astonishingly wide range of temperatures - from 5 to 57 degrees C. So, leaving the cooked dishes - still warm in the oven or stove on board - to be warmed for a family member who comes home later - quite a risky move. Even foods that izgleduju "safe" - such as rice and pasta - can be hazardous to health. I do not think that it's safe to eat cooked earlier if you leave it on the stove and then heat it up - certain types of toxins, which are formed in the food that is too long, they are resistant to high temperatures. If a family member will be late for lunch (or dinner) for more than two hours, place the dish in the fridžider podgrejte it before serving.
L & W Council
Switch remains hot dishes from the pan into small, shallow containers so it will cool the food faster. Make sure not to overfill fridžider large number of vessels still warm. Packed with fridge can not effectively cooled, allowing the growth of bacteria.


You set the fridge to the lowest temperature
You did it because you believe that at low temperatures bekterije not replicate. However, since the built-in cooling system (controller) does not show the precise temperature, you can be sure to hold food at a temperature of between 1.6 and 4.4 degrees, as is necessary for the preservation of foods. Therefore, it is best to get a small thermometer that will attach to the inner wall fridžidera, or set it on the wall.
L & W Council
Buy a thermometer for the freezer, which will always point temperature of -17 degrees C.


Grilling burgers (meat) until the pink color disappears
You're convinced that the meat properly (they destroyed all microorganisms) only if it is well done?However, studies show that meat color is not sufficiently reliable indicator of the temperature at which the meat is fully cooked (71 degree C). Thawed meat can quickly take on a brown color, which looks cooked before it really is, while steaks lean meat can retain a slight pink color, even at a temperature of 71 degrees C. So, the only reliable method is to use a thermometer (meat only), which will creep into the center of the patties.
L & W Council
If the meat is not cooked enough and you must continue baking, wash the thermometer before re-check the temperature of meat. 

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