Even though this week I made a vegetarian recipe I want to inform you on the cooking meat safety. It is a subject I had touched on earlier but I found more detailed information that I think it useful.
Thawing: NEVER thaw uncooked meat in room temperature. Always thaw it in the refrigerator or in cold water.
Marinating: Marinate meat in the refrigerator. Do not marinate meat on the counter. Always dispose of the marinade afterwards because it contains raw juices which may contain bacteria.
Partial Cooking or Browning: Never partially cook meat; place it in the refrigerator than cook it again later. Doing this would not kill the bacteria on the meat.
Cooking: Use a food thermometer every time you cook raw foods.
Serving: Never leave raw or cooked food out for more than two hours. On hot days hotter than 90ºF only for one hour.
Reheating: Reheat food thoroughly to 165º or until it is completely hot.
I hope this information helps you and alerts you to the proper way to handle meat and food in general. I never knew the longest time you should safely leave food out for. I hope this helps!
Schmutz, P. H. "Cooking Meat Safely." Clemson Extension. Jan. 2007. Clemson University. 04 Dec. 2007. http://hgic.clemson.edu/factsheets/hgic3580.htm.
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2 comments:
Thank you on the advice, it reminds me of the practices my mom always uses. I have a question though: why can food only spend two hours before being refrigerated? I would think because it can get introduced to new bacteria. Any way, thanks for the advice.
Good ideas here. Bryon's advice is also right on target. Give us a bit more background, details, etc...and don't forget to read through for missing words here and there (keep the flow moving throughout).
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