Post by Clipper on Jul 14, 2017 8:36:12 GMT -5
www.msn.com/en-us/foodanddrink/tipsandtricks/50-kitchen-mistakes-you%e2%80%99re-probably-making%e2%80%94and-how-to-fix-them/ss-BBD30sV?li=BBnb7Kz&ocid=U142DHP#image=50
The list includes many mistakes that we already avoid and have simply learned to avoid over the years through sheer experience. However the list is worth perusing, even by the most experienced home cooks. Many of the mistakes listed pertain to critical food safety issues that we all have most likely been guilty of over the years.
If you have ever been a victim of food poisoning of any type, you most likely have become very aware of sanitation issues when it comes to food preparation. I for instance have purchased several small plastic, dishwasher safe cutting boards in order to avoid cross contamination, and if I use a wooden carving board Kathy hand washes it with hot dishwater that includes a splash of Clorox, and then re-seasons it with a fresh rub of vegetable oil. Any meat or poultry that needs cutting up before cooking is prepared on one of the plastic cutting boards placed on paper toweling to absorb any juices that may escape the board. She ALWAYS sanitizes the counter tops with a scented Clorox wipe when cleaning up after a meal.
I learned a few tips about what should be in the refrigerator and what will be more flavorful if left out on the counter. We always kept potatoes and onions in a drawer the refrigerator. A few months ago we started keeping those items in bins on a pantry shelf. Tomatoes are kept in a bowl on the counter as are all fresh fruits. We have been amazed with the difference in flavor of tomatoes stored at room temperature as compared to keeping them in the crisper drawer. The refrigerated tomatoes have little flavor when placed on a sandwich, and the flavor really pops when left on counter or window sill.
What tips do YOU have that are not included on the list?
The list includes many mistakes that we already avoid and have simply learned to avoid over the years through sheer experience. However the list is worth perusing, even by the most experienced home cooks. Many of the mistakes listed pertain to critical food safety issues that we all have most likely been guilty of over the years.
If you have ever been a victim of food poisoning of any type, you most likely have become very aware of sanitation issues when it comes to food preparation. I for instance have purchased several small plastic, dishwasher safe cutting boards in order to avoid cross contamination, and if I use a wooden carving board Kathy hand washes it with hot dishwater that includes a splash of Clorox, and then re-seasons it with a fresh rub of vegetable oil. Any meat or poultry that needs cutting up before cooking is prepared on one of the plastic cutting boards placed on paper toweling to absorb any juices that may escape the board. She ALWAYS sanitizes the counter tops with a scented Clorox wipe when cleaning up after a meal.
I learned a few tips about what should be in the refrigerator and what will be more flavorful if left out on the counter. We always kept potatoes and onions in a drawer the refrigerator. A few months ago we started keeping those items in bins on a pantry shelf. Tomatoes are kept in a bowl on the counter as are all fresh fruits. We have been amazed with the difference in flavor of tomatoes stored at room temperature as compared to keeping them in the crisper drawer. The refrigerated tomatoes have little flavor when placed on a sandwich, and the flavor really pops when left on counter or window sill.
What tips do YOU have that are not included on the list?