Today I wanted to share some basic kitchen tips when it comes to preparing meat. In addition to safeguards and regulations currently in place you at home have the power to prevent a food-borne illness. It's easy, remember the Four C's.
- CLEAN: wash your hands, utensils and surfaces. Always use clean utensils on cooked meat and be sure to clean with hot soapy water any surface that was touched with raw meat.
- CHILL: Always be sure to refrigerate your meat properly. When defrosting do so in the fridge, not on your counter.
- Don't CROSS-CONTAMINATE: Never use a cutting board that had raw meat on it for fruits or veggies. Never ever put cooked meat where raw meat previously was.
- COOK: Always cook your meat to the proper temperature. Steaks and roasts are a minimum of 145° and ground beef is 160 degrees. Safe and Savory at 160°. {This means if you don't own a meat thermometer...get one!}
In fact leave a comment if you don't have a meat thermometer and I will randomly draw for a winner next Friday!
1 comments:
Hmm, I don't have a meat thermometer. :)
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