Some people start to cook at an early age, others cook their first meal when they go to college, and others, is even more than that. Whenever the first time it is, here are 10 essential things every budding chef needs to know to make dishes that are not going to give anyone food poisoning!
1. Wash fruits and vegetables
Fruits and vegetables may have bacteria in soils contaminated with them, or may have been in contact with bug-ridden, when animals in the field. What’s worse – may have come in contact with manure at some point in the farm! Wash fruits and vegetables not only wash these disgusting, but also washes agrochemicals such as pesticides left in them.
Wash beans and rice, barley and quinoa with a sieve, is recommended.
2. Wash work surfaces before and after cooking preparations
Dirty work surfaces can be bacteria-ridden by dirty hands, pets that have walked through them, or old food spills. To prevent bacteria from getting into food, make sure the work surface has a clean healthy glow before cutting.
3. Make sure you have clean hands
This sounds obvious, but a surprising number of people overlook because they think it’s really important. That’s right. Dirty hands, contaminated with germs picked up in the bathroom, cough on them, contact with skin, nose or dirty surfaces are one of the biggest culprits in food poisoning unpleasant E. coli and Staphylococcus.
4. Keep meat and eggs well contained
By “well contained”, we meanbe sure not to let things that has touched raw meat or eggs touch anything you are likely to put in your mouth, because the raw meat and eggs are known to carry germs that can give you diarrhea.
Cross-contamination can occur if you use cutting boards or knives for cutting raw meat, and then use the same unwashed utensils to make a salad. Be sure to wash your utensils and if they have touched these things cousins.
Also in the draw wash cloths that have been in contact with raw meat or eggs, otherwise they become a new home to germs that spread joyfully around with all clean.
5. Keep all pets out of the dream kitchen
In particular, if they are aware of all infections in mice, rats or insects, it is essential they are treated to avoid food poisoning.
Pets are also best left out of the food preparation process.
6. If you are marinating food, marinate in the refrigerator
Never let food marinate at room temperature, because it is warm enough to encourage bacterial growth. Place seafood in the refrigerator to keep it safe from unpleasant surprises.
7. If using frozen meat make sure it is completely thawed before cooking
If using frozen meat partially and cook, you run the risk of cooking the meat on the outside, but go raw on the inside. Given that raw meat is very often the bacteria in it, should be cooked all the way to kill germs, and you can only do this if the meat is completely defrosted before you start.
8. Be sure to cook meat to proper temperature
Just complete a high temperature to kill bacteria in meat.
According to the time of the USDA, and appearance are inaccurate measures if the meat is cooked. Instead, the USDA recommends that people use instant-read thermometer to check internal temperature of meat and poultry. Stick a thermometer into the meat that is thicker and make sure your meat is around these temperatures to ensure that the cooked and free of bacteria:
The proper internal temperature for cooking meat is:
• 145 ° F for roasts, steaks and chops of beef, veal and lamb;
• 160 ° F for pork, ground beef and ground beef;
• 165 ° F for ground poultry;
• to 180 ° F for whole poultry
9. After cooking, cool food as quickly as possible and refrigerate
The germs love warm, moist conditions that have tons of food at your disposal, so that a plate of nouvelle cuisine is your idea of paradise. To put food in the refrigerator as soon as it has cooled sufficiently, it limits the amount of bacteria that can reach the food. Bacteria do not like the cold!
10. If you are making the beans, be sure to soak and cook properly
Beans should be soaked to the contrary, I make it gas! The soaking process helps remove the complex sugars that can not digest, and that our gut bacteria useful for us instead of eating. As you feast on the sugars they produce a byproduct – a lot of gas!
The soaking also helps remove some anti-nutrients in grains such as tannins, phytic acid and protease inhibitors.
grains of different needs at different times of soaking, but a good 8-12 hours at night is a pretty safe bet.
Discard the soaking water and rinse the beans and after soaking, and then you’re ready to cook.
Boil the beans for 10 minutes to remove a bean containing the toxin, called phytohaemagglutinins. You can then continue cooking the beans as the recipe indicates. Cooked beans can cause abdominal pain, vomiting and nausea, so be sure to cook your beans well.
And finally …. Have fun!
I know there are some things to remember, but once they got out, cooking can be fun. Enjoy the process! Enjoy the scents and flavors to create! Experiment! Be creative and have fun!