Food Safety at Home
How long should my leftovers stay in the fridge? How should I defrost meat? Should I wash chicken? What’s the deal with the food safety of eggs? I’m sure if you’ve stepped in the kitchen and attempted to cook something at least once, one of these questions must have crossed your mind.
We’re going to walk through the cooking process step by step from defrosting your food, to washing, cutting, cooking, holding, and storing it. You can watch my TV interview discussing all of these points in Arabic at the end of this post.
How to defrost meat, chicken, fish or veggies? It can be done through 4 different ways depending on what suits you best:
- Microwave: if you’re going to cook it right away, you can pop it in the microwave until it defrosts then proceed with cooking it.
- Under cold running water: you can place the frozen food in a bowl or strainer under cold running water. Here, you have to make sure not to only put it in a bowl of cold water since the temperature of the water can warm up which allows bacteria to grow, instead you need to make sure it’s running. Bacteria is less likely to grow under cold versus warm water.
- In the fridge: if you’ve got your meal planned from the day before you can simply take out the frozen chicken or meat and place it in the fridge from the night before. This will allow it to defrost overnight and you can proceed with cooking it the next day.
- Directly on the pan: lot’s of times you can simply take the food out of the freezer and put it straight onto the oven. You can do this when you don’t necessarily want to marinate your food or if the piece of chicken or meat is not very thick.