Being in the kitchen, any hostess from time to time performs a number of certain actions: washes food, shreds, cooks, etc.
However, the habits of doing so, and not otherwise can play a cruel joke.
We have collected 8 mistakes that we all make from time to time in the kitchen.
1. Dirty hands
Do not wash your hands before cooking.
One of the benefits of the pandemic is that people have started to pay more attention to hygiene issues. However, before the outbreak of the virus, each of us from time to time forgot that before you start cooking you need to wash your hands. When you work with foods, you need to wash your hands as often as possible so as not to transfer germs from different surfaces to food.
2. Try suspicious food
Try spoiled food.
The habit of trying spoiled food from your own refrigerator is characteristic mainly for women. Men are more squeamish and more likely to throw away a suspicious product. The fact is that harmful bacteria appear in the "walking" products, which at first do not give themselves out in any way, but can cause serious damage to health. Therefore, milk, sour cream and other dairy products with an expired shelf life should not be tasted. The same goes for ready meals that have long been in the fridge.
3. Defrost meat at room temperature
Long defrost the meat at room temperature.
If you are used to leaving meat overnight, defrosting at room temperature, be prepared for the fact that one "beautiful" day you will be poisoned or earn an upset stomach. The thing is that products such as meat and fish can not be at a temperature above five degrees for a long time. In such conditions, bacteria and microorganisms begin to multiply rapidly. Therefore, if you care about your health, transfer the meat from the freezer to the refrigerator or defrost quickly in the microwave.
4. Try raw dough
Try raw eggs and dough.
Under no circumstances should you eat raw eggs, as they can be a source of salmonellosis. As you know, this disease in some forms can be very dangerous for humans. For the same reasons, do not try raw dough. And it's not just eggs, which are present in many baking recipes, but in the flour itself. In this indispensable product for baking, E. coli has been found more than once.
5. Marinate meat and fish at room temperature
Marinate meat and fish outside the refrigerator.
Marinate meat and fish at room temperature is not worth it for the same reasons as defrosting meat outside the refrigerator. Only in the case of using marinade, bacteria will multiply even more rapidly, which means that the chances of earning poisoning will increase significantly. To avoid trouble, it is enough just to put pickled products in the refrigerator.
6. Store dirty eggs
Store and use dirty eggs.
As you know, raw eggs can be a source of infection. More precisely, not the eggs themselves, but the bird droppings on their shells. It is for this reason that eggs should be stored separately from other products. Before buying, be sure to open the tray and carefully inspect its contents. Do not take packages where there are cracked specimens, as through the cracks bacteria get inside.
7. Use one cutting board
Have only one cutting board in your arsenal.
Of course, cutting all the products on one board is convenient and practical. However, this is wrong, and in some cases even dangerous. According to the latest sanitary and epidemiological requirements, there should be at least 12 boards in the kitchens of cafes and restaurants. At home, you can do with a smaller number. For hygienic purposes, we recommend that you have 3 boards for cutting. One - for meat and fish, the second - for vegetables and fruits, the third - for bread.
8. Wait until completely cooled
Wait for the freshly cooked dish to cool down.
In order to put freshly prepared food in the refrigerator, you do not need to wait for it to cool completely. By the way, this can not wait, if we are talking about hot days or if the pan is near the stove. Fresh food can just go bad. But, even if there are no visible signs of spoilage of products, after 2-3 hours in a warm dish, bacteria will begin to appear at room temperature. In short, a maximum of two hours after the end of cooking, the dish should be put in the refrigerator.
