-
Advertorial
-
FOCUS
-
Guide
-
Lifestyle
-
Tech and Vogue
-
TechandScience
-
CHTF Special
-
Nanshan
-
Futian Today
-
Hit Bravo
-
Special Report
-
Junior Journalist Program
-
World Economy
-
Opinion
-
Diversions
-
Hotels
-
Movies
-
People
-
Person of the week
-
Weekend
-
Photo Highlights
-
Currency Focus
-
Kaleidoscope
-
Tech and Science
-
News Picks
-
Yes Teens
-
Budding Writers
-
Fun
-
Campus
-
Glamour
-
News
-
Digital Paper
-
Food drink
-
Majors_Forum
-
Speak Shenzhen
-
Shopping
-
Business_Markets
-
Restaurants
-
Travel
-
Investment
-
Hotels
-
Yearend Review
-
World
-
Sports
-
Entertainment
-
QINGDAO TODAY
-
In depth
-
Leisure Highlights
-
Markets
-
Business
-
Culture
-
China
-
Shenzhen
-
Important news
在线翻译:
szdaily -> Lifestyle -> 
Scary things in your kitchen
    2015-09-18  08:53    Shenzhen Daily

    THOUGH on a peaceful day your kitchen might look innocent, in reality there are plenty of perils lurking around every pot, shelf, utensil and even on the floor. Some things, like knives, prove fairly obvious. But there are other items in your cooking area that might not strike the danger button in your head. Read on to make your cooking space a safe haven for you, your family, and the delicious things coming out of it.

    Food on the counter

    Candy Argondizza, the vice president of culinary and pastry arts at the International Culinary Center in New York, says that “cold food should be kept at 40 degrees Celsius or colder, and hot foods should be held at 140 degrees Celsius or hotter.” In other words, don’t let food defrost outside of the refrigerator. It’s better to take it from freezer to fridge to allow for the safest transition. She also said to make sure you put your uneaten food away. “These are situations where people can get food poisoning,” she said.

    Knives

    The first rule of practicing safety isn’t an obvious one: make sure they are sharp. “A sharp knife is much safer than a dull one,” Argondizza said. A dull knife doesn’t always go all the way through the food and the force of you pushing on the blade can spontaneously make the food move from under it.

    The chef added you should also invest in a knife guard or sheath for extra protection.

    Another tip she added, “Don’t try and catch a falling knife.” Just let it go crashing to the floor, a better method than trying to grasp at an in-motion blade.

    Finally, the chef says a lot of accidents can be avoided by simply keeping an eye on what you are doing. “Many of my students at ICC cut themselves when putting their knives away, and not paying attention is a sure way to cut yourself.”

    Hot liquids

    Oil that you cook with — be it olive, avocado, vegetable or coconut — heats up around 150 to 200 degrees Celsius. That’s way over the temperature it takes to give you a third-degree burn. Having a pan with higher sides will help with splatter, as well as using a special cooking screen over your pan. Aprons are also a good way of keeping the heat off your body.

    Cutting boards

    No, cutting boards themselves aren’t dangerous. It’s the quality and how you use the board that can cause peril. “Have a stable cutting board with a rubber mat underneath or a wet paper towel so your board doesn’t move,” suggested Argondizza. This way, while you are chopping onions or slicing chicken it won’t move from under you and possibly cause a knife slip. It’s also a good idea to have good cutting board that is straight and sturdy, not warped. Often times wooden ones that aren’t properly cared for can get a curve to them. Keep this from happening by never soaking the wood and oiling your board about once a month.

    Refrigerator

    It’s crucial that your fridge be set at the right temperature, or else you risk it turning into a petri dish of bad bacteria that can make you really sick. “An accurate thermometer in your fridge is essential and sometimes common sense is your best sense,” said Argondizza. Make sure your fridge is between 0-4 degrees Celsius.

    Clutter

    “If your work space is clean and clutter free, your thoughts and plans will work better and you’ll be more organized and efficient,” said Argondizza. Not only that, you will be less likely to spill that cup of oil on the floor, burn your hand on a hot pan, cut yourself while prepping vegetables or any other accident that can happen in a kitchen when you are distracted.

    Cheese grater and

    vegetable peeler

    Anything with the word “grater” or “peeler” should instantly send up some red flags. After all, they are meant to slice off tiny parts of the vegetable you hold in your hand. The first rule is to cut away from you. Peel down the potato or carrot into a sink or garbage bin, not toward your body. If you are using a standing cheese grater, make sure you have a good grip on the top with one hand, and then slowly push your cheddar chunk down in even, sweeping motions. When you get to that last nub of cheese either go super slow and pay attention to how close your knuckles are, or simply pop it in your mouth, you know, for safety’s sake.

    The floor

    A fallen piece of moist food or a spot of oil that has spilled can make this everyday part of your kitchen a real hazard. “A simple truth is to keep your floors dry and grease-free so you don’t fall,” said the chef. Another way the floor can get you is if you place rugs in the kitchen. The Burn Foundation recommends you avoid using area rugs in the kitchen, especially near the stove as they can cause falls and scalds. Non-slip mats work, too, just make sure they really are stable.

    Hand blender

    Though the blade is tiny on the hand blender, also called an immersion blender, it’s mighty. And the end is open, too, which means getting your delicate fingers in there proves too easy. To deflect any mishaps, make sure you always keep the hand blender unplugged when you aren’t actively using it. Definitely do not try to pick food out of the blade when it’s plugged in. Also, to keep your kitchen from any crazy mess that could cause a slip or fall, position the tool down and inside a high-walled container when using.(SD-Agencies)

深圳报业集团版权所有, 未经授权禁止复制; Copyright 2010, All Rights Reserved.
Shenzhen Daily E-mail:szdaily@szszd.com.cn