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Buying, Storing And Preparing Apples
When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious. Clear green for Granny Smith and golden yellow for Delicious. Always avoid bruised apples. When an apple is damaged, the injured...
Easy summer salads, lighter foods for a brighter summer
Easy summer salads, lighter foods for a brighter summer Easy summer salads do not need dozens of hard to get ingredients or heavy bottled sauces. Go light and use a few good quality vegetables, well combined with a little well-chosen meat, fish, or...
Selection of Seafood Recipes – compliments of Café Hobson
Selection of Seafood Recipes – compliments of Café Hobson Salmon Pate 1 cup salmon, flaked 1 pkg. (8 oz.) cream cheese, room temperature 1 tablespoon fresh lemon juice 1 teaspoon prepared horseradish 1 teaspoon onion, grated 1/4 teaspoon salt 1/8...
Some Irish Recipes To Celebrate St. Patrick's Day
St. Patrick's Day is March 17th, and it is a "day for wearing green" and other Irish traditions. Even though the patron saint St. Patrick was not born in Ireland, everything that is Green (which symbolizes spring and the prospering of the crops),...
The True Hystory of Tiramisu'
Open an old Italian cookbook, browse through the index and. surprise! No Tiramisu'. My first encounter with Tiramisu' was in 1985. I was in Italy at that time: A friend of mine told me about this new recipe she got. She was so enthusiastic about...
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10 Critical Ways To A Perfectly Food-Safe Kitchen
Food poisoning is related
to unsafe food, a dirty kitchen,
and dirty kitchen appliances.
If you follow some safety
rules, food poisoning will
never occur.
Your Refrigerator
1. Freezing does NOT kill
bacteria; it only controls
their growth. Common bacteria
grow rapidly at 60 F to 120
F. Keep the temperature of
the refrigerator below 50
F. Keep the freezer temperature
at about 0 F.
2. Don't take foods out of
the refrigerator until you're
ready to cook them.
Dishwashing
3. Clean well with hot water
to kill bacteria.
4. If washing dishes by hand,
leave them to drain rather
than using a tea towel. If
you use a tea towel, change
it often. Paper towels are
a better option.
5. Dishcloths are a prime
spot for bacteria to grow
and multiply. Wash them regularly
with hot water or in the washing
machine using the hot cycle
with antibacterial products.
Cooking
6. Cook thoroughly to kill
bacteria but don't overcook
to the point of charring.
It may form amine compounds
that may cause cancer. Don't
cook food partially and leave
it to cook later.
7. Wash your hands thoroughly
with an antibacterial soap
before and after cooking.
8. Wash vegetables thoroughly.
Wash all lentils, legumes,
rice, etc. with lots of water.
These are often treated with
powder, polish, and even colors,
to make them attractive.
9. When you want to use leftovers,
heat them to a high temperature
so that any bacteria that
may have multiplied in the
refrigerator will be killed.
Throw away any leftover food
still left after it has been
reheated once.
10. Don't cook if you have
a cut on your hand as cuts
and scratches harbor many
bacteria.
Copyright (c) Terry Nicholls.
All Rights Reserved.
Terry Nicholls is the author
of the eBook "Food Safety:
Protecting Your Family From
Food Poisoning". For more
tips like these, and to learn
more about his book, visit
his website at http://tinyurl.com/3fr2t
yourguides@cogeco.ca
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