The art of self-cooking
Self-cooking is an art in itself. It makes you acquainted with the basics of cooking and improvises your imagination and allows you to go beyond necessary to improvise and enhance the general items’ flavors. It might seem to be an uphill task initially, but only after knowing the right tips and strategies could you overcome the burden.
One of the important tips to be taken care of is the core tips of safety while cooking the food. The upcoming article details further on it, including the foods that start with d.
Keeping up the temperature right
It is highly desirable to cook up the food at a higher temperature to make it tender and easy to chew. But on the other hand, such a high temperature (between 4-60 degrees Celsius) also causes bacteria’s growth within four hours. Therefore, consume your food immediately after cooking and then preserve the same at a lower temperature range to inhibit the growth and spread.
Knowing about the risks with different foods
It is very easy to get attracted to different packaged foods or flavored ones. But there are several risks associated with it, as follows:
Cooked noodles can create molds when kept outside for more than the required duration (due to the high carbohydrate percentage).
Raw meat and seafood contain several germs that have the potential to create a pandemic out of their own.
Processed cheese, milk, and other dairy products also require proper refrigeration, causing fungal growth within the bodies.
Thus, keep proper care of the food’s post-cooking phases and ensure the same for the raw ingredients also.
Safe storage within the refrigerator
Even you also need to understand the right storage techniques for cooked and raw food. The following can elucidate some of the important points briefly:
Always keep up the sensitive raw food like meat and dairy products either in the freezer or lower section of the fridge to allow sufficient cooling.
Clean up the fridge once a week or bi-weekly to remove any spills within the sections that might breed further microbes.
Freeze up the sensitive food as quickly as possible to inhibit the maximum growth of the bacteria.
If the frozen food is removed and defrosted, consume the same within a maximum of 36 hours. And the same goes for the common smelling power; have a look if the frozen food is in the same condition or not.
Separate or clean culinary for each
While cooking separate foods together, it always comes as a challenge to segregate the culinary, and thus you end up using the same set for everyone. Never do that mistake. Go for either of the techniques:
Specify one culinary set (like knives, boards, etc.) for a particular category and use the same always for it.
Use a common culinary and clean it properly before switching on to the next category of raw items.
Thus, all of these points highlight the basic safety concerns that are often ignored by the general public but cause great issues at later stages. Hence, take proper care of the same