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Tips For Handling Raw Food When Cooking

Contaminated food and the pathogens they transmit to humans and animals is a crisis existing not only in underdeveloped countries but all over the world. The impact of food-borne diseases caused by lax or totally neglected food safety precautions leaves many people sick, malnourished, and seriously ill. Economic consequences stemming from contaminated food is calamitous, reducing the monetary value of livestock, crops and items meant for consumption while increasing the cost of medical treatment for those infected. Permanent disability or death of the primary wage earner from food poisoning also has an extremely detrimental influence on the living conditions of the primary wager earner’s family.

The World Health Organization (WHO) estimates that 70% of the 1.5 billion suffering from common diarrhea is actually caused by biological (bacterial, viral, parasitical, and fungal) contamination of food. Food safety issues in developing countries are often not enforced, and food is processed under the guise of fraudulent practices which reduce the cost of the manufacturing of foodstuffs. Purposefully mis-labeling a product in order to facilitate the buying of foods which are suspect to contamination is a common practice in places where food safety is haphazardly attended to. Unstable to bad economic conditions guarantee these practices will continue, and litigation is not pursued because of poor or non-existent record-keeping.

With the world population estimated to be around 7.5 billion people in the year 2020, and an increase in the number of people flocking to urban areas in developing countries, food safety problems are going to pose an even greater threat to the health of individuals exposed to questionable food handling practices. With more mouths to feed, a heightened concentration in the field of agriculture, such as animal husbandry and increased crop production, will be necessary and food processing methods will be inevitably be structured to overlook or exploit food safety guidelines in order expedite the manufacturing of foods and satisfy the economic needs of certain industries.

Developing countries are also suffering from the effects of rapid urbanization, which has created a desperate need for clean drinking water. Sewage disposal and poorly maintained water sanitation devices are to blame for many outbreaks of food poisoning and other illnesses. Since food sold by street vendors is more affordable than food bought from a store, this type of food is bought and eaten much more frequently. These kinds of unsafe foods, however, lay exposed and unprotected all day in the sun, and are frequently seen covered in flies and mosquitoes. However, with no food safety regulations standardizing such practices, the incidences of food poisoning will continue unabated and the combination of physical, mental, and economic suffering will continue on a widespread scale. The need for the governments and food industries in developing counties to initiate discussions regarding food safety issues is imperative if the contamination of food is to be eradicated.

It is so very important for the health of you, and that of your friends and family, to store and handle perishable foods properly. Proper handling will allow you to enjoy foods at their best and it will dramatically reduce the possibility of food poisoning.

You should always buy from a reputable retailer. Remember that first impressions mean a lot. If the market where you are shopping appears to be “cleanliness challenged” in the areas that you can see, imagine what the areas you can’t see might look like. Once you are comfortable with your market, and you have decided that it is the place for your needs, still remember to check the expiration dates on all of your selections before purchasing. Fresh foods should be taken promptly home and stored properly.

In the kitchen work surfaces utensils and your hand must be kept clean by washing frequently with hot water and soap. You should designate separate cutting boards for raw and cooked foods, as well as separate boards for meats and produce. If this isn’t possible, cutting boards must be washed thoroughly between each use.

Finally, I can’t say this enough, but “Wash your hands, wash your hands, wash your hands!” These rules may seem like common sense, but applying them in your kitchen may save someone you love the misery of food poisoning.

Some foods require special attention above and beyond the normal care I have just outlined.

Cheese: Some cheeses are made with unpasteurized milk, especially soft cheeses, and “blue” cheeses such as Stilton or Roquefort cheeses should not be eaten by infants, young children, the elderly, the infirm, or pregnant women. These people are at a much higher susceptibility to infection caused by the listeria bacteria, which may be present in these cheeses.

Eggs: Always purchase the freshest eggs possibly by checking the expiration dates stamped on the carton. This way you will also know just how long you can safely store them. Look for shells that are clean and un-cracked. Look for shells that are dull in appearance; avoid shiny shells. Store eggs in the refrigerator with the pointed ends down, and away from foods with strong odors. Always wash your hands thoroughly with soap and hot water before and after handling raw eggs. If an egg is contaminated with the salmonella virus, the rick of contracting salmonella poisoning is much higher if the egg is served raw, had a runny yolk, or is soft set. Infants, young children, the elderly, the infirm, or pregnant women should not consume eggs prepared in these manners. In order to destroy the salmonella bacteria, eggs must be cooked to 160 degrees Fahrenheit (71 degrees Celsius.)

Dried Legumes: Peas and Beans, especially kidney beans, may contain potentially dangerous toxins that can cause food poisoning. When preparing legumes, quickly bring to a rapid boil for a full 10 minutes before draining, rinsing, and beginning again in fresh water.

Meat: Always by the freshest cuts of meat available and refrigerate as quickly as possible. All meats should be removed from the store packaging, discarding the wrapper, absorbent packing, and tray. The meat should then be placed in shallow trays or plates, covered, and stored in the bottom of the refrigerator to avoid the possibility of dripping on other foods. Cooked and uncooked meats must be stored separately and never handled together. Wash your hands, counter and utensils before during and after handling meats. If meats are frozen they should be thawed completely before cooking. Any liquids produced during thawing must be discarded. Raw meats should not be re-frozen. When reheating meat dishes, they should be heated to boiling or above 170 degrees Fahrenheit (75 degrees Celsius.)

Clams and Mussels: Always buy live clams and mussels and cook them on the day you purchase them. Before cooking, dispose of any with cracked or broken shells or with open shells that do not close when tapped. After cooking, discard any that have not opened during cooking.

Potatoes: Potatoes should always be stored in a cool dark place as soon as possible after purchasing. Potatoes that have been exposed to light during storage may develop green patches. These small green patches can be cut out with a knife or vegetable peeler, but if the green covers a large area of the potato it should be discarded. This “greening” can cause gastrointestinal distress.

Poultry: Poultry is potentially the most hazardous as it is especially susceptible to salmonella contamination. Whole birds should be refrigerated as quickly as possible after purchase. Remove all wrappings and any giblets and packaging from the cavity of the bird. It should then by placed on a shallow try or plate, covered loosely and stored in the bottom of the refrigerator. Giblets should be stored covered in a separate bowl. Work surfaces, utensils, and your hands should be washed before and after handling. Poultry should be completely thawed before cooking and should not be re-frozen. Poultry should not be stuffed until immediately before cooking. The stuffing should be cold and should be stuffed loosely in the neck only, not in the cavity. Cook thoroughly. The temperature on a meat thermometer should read at least 185 degrees Fahrenheit (85 degrees Celsius.)

Cooked Rice: Bacteria, which can cause gastrointestinal problems can develop in cooked rice if not stored properly. Always store cooked rice tightly covered in the refrigerator below 39 degrees Fahrenheit (4 degrees Celsius.)

Microwaves are very useful but you still need to be careful with a few safety tips. While warming food in a microwave, always cover the food with plastic wrap or a cover, leaving some room for steam to escape. The steam that is generated will help to cook the food properly. Make sure to stir the food while you are heating because microwaves don’t heat evenly and you want to avoid cold spots. If you want to cook some food partially in the microwave prior to adding to a dish, cook that dish immediately and don’t leave food half-cooked. And by all means, always use a thermometer to check the temperature in several places to make sure that the safe minimum temperatures for all foods are reached and maintained for the required times.

When you marinate meats, poultry or fish, always do it in the refrigerator. This way you avoid the risk of bacteria growing at room temperature and can marinade the food for several hours or even days to enhance the flavor. If you are going to use some of the marinade as a sauce, never use the portion that is left over from marinading the meat and always keep a portion on the side to use for this purpose. Discard any unused marinade right away. Marinades can become acidic, so never marinate meat in a metal container.

Grilling meats, fish and poultry gives the look of being cooked because of the charring but this may be very deceptive. Make sure that you use a thermometer to check the insides of the food because that is the only safe way to be sure that it has reached the minimum safe temperature. A lot of times, it is a very good idea to zap the food in the a microwave or otherwise partially cook it in an oven or on the stove before you actually grill the meat. This not only reduces the chances of leaving the insides uncooked but also reduces cooking time the the possibility of cooking the outsides too much. However, if you do pre-cook before grilling, make sure to keep the grill pre heated and then finish the cooking immediately. Never leave the pre-cooked food at room temperature for more than a few minutes. Naturally, you don’t want to put the cooked meat into the same plate that held the uncooked meat unless you have thoroughly washed the plate with hot water and soap and dried it completely.

A major challenge for food establishments is implementing and monitoring a food safety program. Generally, home cooks are not as concerned, but you should be aware of some of the dangers of food contamination.

One food safety certification is the ServSafe program. Standards are set forth by the National Restaurant Association Educational Foundation (NAREF) for the ServSafe Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute (ANSI) for Food Protection (CFP). There are a variety of topics that are covered. Be grateful that the restaurant you are dining at follows these guidelines.

Foodborne illness is a disease carried or transmitted to people by food. It costs the U.S. billions of dollars each year in lost productivity, hospitalization, long-term disability claims, and even death, People that have a high risk of contracting a foodborne illness are young children, pregnant women, elderly people, people taking certain medication, and people who are seriously ill.

Potentially hazardous food typically contains moisture, contains protein, slightly acidic PH, and requires time-temperature control to prevent the growth of microorganisms and the production of toxins. These hazards are biological, chemical, and physical hazards.

Foodborne microorganisms grow well between the temperatures of 41°F and 135°F. This range is known as the temperature danger zone. Exposing microorganisms to temperatures outside the danger zone does not necessarily kill them. Refrigeration temperatures may only slow their growth.

Foods can become unsafe by purchasing food from unsafe sources, failing to cook food adequately, holding food at improper temperatures, using contaminated equipment, and poor personal hygiene.

Good personal hygiene is key to preventing foodborne illness. This includes:

1. Proper handwashing

2. Maintain personal cleanliness

3. Wearing clean clothes when handling food

4. Avoid unsanitary habits

5. Good health

A major hazard in the flow of food is cross-contamination, which is the transfer of microorganisms from one food or surface to another. They can be transferred from food or unwashed hands to prep tables, equipment, utensils, cutting boards, or other food. After cutting meat, poultry, etc., you should wash and sanitize your cutting boards and kitchen knives.

The Right Cutting Board Can Make All The Difference

Size of the Cutting Board - What size cutting board do you need for your kitchen? A cutting board is a kitchen essential and some believe that the size of your kitchen and where you are going to store it determine what kind of cutting board you have. A large cutting board or butcher block can rest right on your work station. The size of the your kitchen sink plays a factor in determining the size of a cutting board. You should be able to fit the board into the sink to wash it one half at at time. It doesn’t have to lie flat in the sink. If you are going to store the cutting board on your counter, you need to consider how much counter space you have. Every kitchen should have at least one large cutting board. A bigger board, makes your work space area more manageable and organized. A size assortment of cutting boards for prep work, cutting small things or displaying cheese and crackers is also an option. Just remember, you want a board that is a little bigger than your knife. If you are using a plastic board, you’ll want one that will fit into your dishwasher. The dishwasher is the only way to sterilize a board after cutting fish, meat or poultry.

Shape and Thickness of the Cutting Board – There are pros and cons to having a thick cutting board. Unless you are a professional butcher, you don’t need a thick butcher block cutting board. They are fun to work on but they’re big and bulky making them difficult to clean. A thin flexible cutting board is perfect for vegetables and adding them right to the pot or pan. The shape of a cutting board (rectangle, square or round) depends on what works best for you.

Wood or Synthetic- Which material is the safest to use? This is always a big cutting boards question that we’ll shed some light on. Plastic and wood are the best materials for cutting boards. I own both wood and plastic cutting boards. I use the plastic for all my raw meats, poultry and fish because the plastic cutting board fits nicely in my dishwasher which sterilizes it. The dishwasher is not recommended for most wooden boards as they will eventually dry out and crack.

Recent research has confirmed the conventional belief that plastic is safer than wood for cutting meat and poultry.

One study reported that new wooden boards had antimicrobial qualities while plastic cutting boards trapped bacteria. However, more recent studies by the Food and Drug Administration found that microorganisms became trapped in wood surfaces and were difficult to dislodge by rinsing. Once trapped, bacteria survive in a dormant stage for long periods of time. The next time the cutting board is used, these bacteria could contaminate other foods, potentially causing food-borne illness. The study also found that microorganisms were easily washed off plastic surfaces.

Cutting board care recommendations are:

1. Keep all cutting boards clean by washing with hot soapy water and a brush after each use. Rinse and air dry or pat dry with paper towels. Acrylic, plastic, glass, and solid non-poruous wood boards can be washed in an automatic dishwasher. 2. Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with the sanitizing solution and allow it to soak for several minutes, then rinse and air dry or pat dry with paper towels. 3. Discard excessively worn cutting boards. 4. Use a separate cutting board and knives for raw foods that require cooking. For example, use one for meat, poultry, or fish, and another for cooked or ready-to-eat foods such as fruit, vegetables, and bread.

Size of the Cutting Board - What size cutting board do you need for your kitchen? A cutting board is a kitchen essential and some believe that the size of your kitchen and where you are going to store it determine what kind of cutting board you have. A large cutting board or butcher block can rest right on your work station. The size of the your kitchen sink plays a factor in determining the size of a cutting board. You should be able to fit the board into the sink to wash it one half at at time. It doesn’t have to lie flat in the sink. If you are going to store the cutting board on your counter, you need to consider how much counter space you have. Every kitchen should have at least one large cutting board. A bigger board, makes your work space area more manageable and organized. A size assortment of cutting boards for prep work, cutting small things or displaying cheese and crackers is also an option. Just remember, you want a board that is a little bigger than your knife. If you are using a plastic board, you’ll want one that will fit into your dishwasher. The dishwasher is the only way to sterilize a board after cutting fish, meat or poultry.cutting boards Shape and Thickness of the Cutting Board – There are pros and cons to having a thick cutting board. Unless you are a professional butcher, you don’t need a thick butcher block cutting board. They are fun to work on but they’re big and bulky making them difficult to clean. A thin flexible cutting board is perfect for vegetables and adding them right to the pot or pan. The shape of a cutting board (rectangle, square or round) depends on what works best for you.

Wood or Synthetic -

Which material is the safest to use? This is always a bigcutting boards question that we’ll shed some light on. Plastic and wood are the best materials for cutting boards. I own both wood and plastic cutting boards. I use the plastic for all my raw meats, poultry and fish because the plastic cutting board fits nicely in my dishwasher which sterilizes it. The dishwasher is not recommended for most wooden boards as they will eventually dry out and crack.

Recent research has confirmed the conventional belief that plastic is safer than wood for cutting meat and poultry.

One study reported that new wooden boards had antimicrobial qualities while plastic cutting boards trapped bacteria. However, more recent studies by the Food and Drug Administration found that microorganisms became trapped in wood surfaces and were difficult to dislodge by rinsing. Once trapped, bacteria survive in a dormant stage for long periods of time. The next time the cutting board is used, these bacteria could contaminate other foods, potentially causing food-borne illness. The study also found that microorganisms were easily washed off plastic surfaces.

Cutting board care recommendations are:

1. Keep all cutting boards clean by washing with hot soapy water and a brush after each use. Rinse and air dry or pat dry with paper towels. Acrylic, plastic, glass, and solid non-poruous wood boards can be washed in an automatic dishwasher. 2. Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with the sanitizing solution and allow it to soak for several minutes, then rinse and air dry or pat dry with paper towels. 3. Discard excessively worn cutting boards. 4. Use a separate cutting board and knives for raw foods that require cooking. For example, use one for meat, poultry, or fish, and another for cooked or ready-to-eat foods such as fruit, vegetables, and bread.

The Surface -

You want the board’s surface to be smooth, ensuring precise cuts. You can purchase a non-skid mat to place under your cutting board to prevent sliding or use a damp paper towel or cloth in its place.

Types of Cutting Boards -

1. Wood Boards are best for cutting fruit, vegetables and breads – Avoid cutting raw meat, poultry or fish. If you have to use a wooden board for these foods, be sure to clean the board with hot soapy water and a brush. Do not immerse in a sink full of water or place in the dishwasher.

End -Grain Cutting Board (reversible)- This type looks beautiful on your countertop and is very durable. The surface of the end-grain is harder and has a greater tolerance for the chopping motion. This board keeps your knives much sharper. Instead of crushing against the wood fibers the blades go between them. You will not see any knife marks on this board.

Flat-Grain (Edge) Cutting Boards (reversible) – The majority of wood cutting boards sold on the market are this kind. Easy to manufacture, this board is an excellent value chopping board and a perfect kitchen companion.

2. Plastic Silicone Boards- This type board is widely used for meats and fish because it can be sterilized in the dishwasher. Clean with soap and hot water or put in the dishwasher. Silicone Cutting Boards are colorful, flexible boards that will save you space on your countertop. Made of heavy grade, flexible plastic with a silicone coating to prevent slippage.

3. Glass Cutting Boards - Not the best cutting board to use in the kitchen because it dulls knives. Perfect to use for hot pots or pans.

Seasoning a Cutting Board -

Seasoning a cutting board before use will prevent stains and absorption of food odors and bacteria. Proper treatment will guard against germs and mold growth. This treatment needs to be applied periodically and will help to repel food particles, oils and liquids.

Mineral Oil – USP Grade – Can be purchased at your local hardware shop, grocery store or pharmacy. This is the most common treatment for cutting boards. It is fairly inexpensive and remains safe throughout its shelf life. Vegetable oils and olive oils should never be applied to a wood cutting board because they can turn the board rancid.

Beeswax - This will make the wood surface water-resistant (not water-proof) and will help protect the wood surface from wear and tear. Beeswax is added to mineral water to give the board a tougher finish, this will leave the surface of a wood board smooth to the touch. Simply shave a 1/2 teaspoon of beeswax into a microwave dish with a cupful of mineral oil, microwave on high for 30-45 seconds and then apply to the board. Save the excess oil for later use.

Beeswax Top Coat – This is an optional re-finishing process. The beeswax sits on the surface of the cutting board and fills in the gaps that the thin oil doesn’t. The result keeps moisture, bacteria and other containments off the surface. Simply, apply the beeswax with a clean cloth and rub into the board, once dried buff to a shine. walnut oil

Walnut Oil – An expensive all natural process that doesn’t turn rancid. Found at the supermarket this oil reacts with air and hardens. Please do not do this process if you or any member of your family is allergic to nuts.

A butcher block should be seasoned monthly or as needed. The process is simple and the result is a board that will last a long time. Simply warm the oil slightly, and apply with a clean soft cloth, in the direction of the grain. For an initial seasoning you will need to apply 4-5 coats, allowing the oil to soak in between coats. After each treatment wait approximately four to six hours then wipe off the excess oil that did not soak into the wood.

A cutting block is a wonderful asset to every kitchen, and in my opinion one of the best kitchen essentials. A quality, well cared for, cutting board is a knife’s best friend. Using a cutting board for all your food preparations will save you time and effort and help to keep sharp edges on all of your knives.

Many people have debated about the safety of wood vs plastic cutting boards. The question surrounding the debate is whether bacteria can lead to disease if it remains on the surface after repeated use. Some states have gone so far as to ban the use of wood cutting surfaces in commercial kitchens because of this issue.

However, a report  “Plastic and Wood Cutting Boards” was published by Dr. Dean O. Cliver, Professor Emeritus at the University of California Davis Food Safety Laboratory after researching the safety of wood vs plastic cutting boards. Below is one of the findings from that report:

“We believe, on the basis of our published and to-be-published research, that food can be prepared safely on wooden cutting surfaces and that plastic cutting surfaces present some disadvantages that had been overlooked until we found them.”

His study found that surface bacteria die within minutes because of the anti-microbial properties that are inherit in wood. Because of the capillary action of wood, the bacteria were drawn into the wood. Once inside the wood, the bacteria eventually died off because it could not reproduce.

End-grain wood boards have another property that should be noted and that is they seem to have “self-healing” properties. When you pull a knife away from these boards, you should not notice a knife mark because the knife actually slices between the wood fibers as opposed to cutting into them.

Dr. Cliver’s study found that when comparing a wooden board with heavy knife scarring to a plastic cutting board with knife scars, the wooden board was easier to clean and disinfect. Again, the wood’s “self-healing” properties may be responsible for this.

Plastic is non-porous. Therefore, there are many more places for bacteria to collect and contaminate food on a plastic cutting board. Where ridges and rough spots caused by knife scars are found, bacteria can be found.

High quality wooden cutting boards have become family heirlooms for many families because of their longevity. They have been in use for hundreds and hundreds of years. On the other hand, plastic cutting boards that have many knife cuts should definitely be thrown away whereas thick wooden boards can be planned down and last for many years.

Wooden boards are an asset to any kitchen because wood is considered to be a “warm” material. The rustic charm contributes to a feeling of warmth and welcome even for modern kitchens.

Any kitchen will benefit from high quality wooden cutting boards which are safe and attractive.

You’ve just paid out your hard-earned money on a brand new kitchen knife. That is the buying part over with. But, what about taking care of it, so that it will last you for a long time?

Following some simple rules will help you to keep that quality knife in great condition, giving you years of satisfaction.

Cutting on an unsuitable surface is likely to damage either the knife or the surface! Use a chopping board made of wood or plastic.

After use wash the knife in warm soapy water after use, and dry it. Never use a dishwasher for wooden-handled knives. Preferably don’t use a dishwasher for any knives.

Don’t use a scouring pad or other abrasive material to clean your knife. This will scratch the blade. A sponge or soft cloth is best.

Many knives are stain-resistant, but you may notice some discolouration of the blade if it is not cleaned after use with acidic foods such as lemons or pickles. This discolouration can normally be easily removed by rubbing gently with a good quality mild cream cleanser to bring back the knife’s original shine.

Don’t allow your knife to go blunt. Sharpen regularly using a whetstone, or perhaps a ceramic or diamond tool.

Of Paramount Importance Is Knife Safety

Safety Cooking Tips For You And Your Children

One thing first, when it comes to cooking with children, safety is very important. Children are always curious about how to prepare food, and a campfire cooking can be very exciting for them. Dutch oven is the most visible cookware for camping and outdoor cooking, so teaching children the basics of Dutch oven cooking is an effective method to encourage them to help with such tasks along with general safety.

You may decide if you want to bring small camp stoves and fuel along, or enjoy the smell and heat of true fire in the woods. Dutch oven cooking is fun and can make delicious camp-out feasts. Children love to be given specific tasks. Young kids can keep track of the time the food has cooked, or help dig a hole, and arrange the briquettes. The older children can help mix and stir the foods in the pot. Show them how to maintain briquettes above ground level or less away from the pot and teach them to determine how hot the charcoals are. Let them understand the importance of staying in a safe distance from the flames all through the cooking process.

There are three ways you can choose when cooking outdoors. You can hang the Dutch oven over the fire, place it directly on the fire or burning coals, or bury the cooking pot in the coals. Avoid heaping too many briquettes right away, except with certain recipes requiring high heat. Dutch oven recipe that involves long and even heating would be ideal, but be sure to remove some briquettes if you steam to prevent drying out and burning the food. Remember that too much heat at once can mess up your meal so try going slowly and easy.

Outdoor, or “campstyle” Dutch ovens are specially made to sit on three legs. They have tight-fitting lids to make sure ashes do not get into the food, or you can use the “kitchen” style which has the same features as the “campstyle”, except for the three legs. Just see to it your Dutch oven is securely balanced when directly placed on fire to avoid the danger of tipping over while cooking. Camping can be the most fun place for children to learn skills such as cooking, but remember that you are cooking with kids, so do not leave them unattended.

Teaching and learning how to cook outdoors using a Dutch oven will increase cooking options and make your camping meals fuller of flavor. You can cook steamed vegetables, breads, desserts and of course, the masterpieces of Dutch ovens – dump cakes and cobblers. You can even make your favorite burgers by using the lid as pan. Campfire cooking can make it an opportunity for you to cook foods using only organic ingredients and convince even the most hard to please eater to enjoy eating your outdoor meal with the group. Although you are free to enjoy your campfire Dutch oven cooking, safety for the kids and prevention from creating forest fires are still the primary concerns when building a fire while camping, so don’t forget to follow basic fire safety rules while cooking outdoors.

So now you can be an expert.

There are many safety factors you should consider when cooking in your kitchen. It is very important to keep your kitchen safe for both the cook and the people eating the meal. The kitchen should be kept safe and sanitary at all times. You should also practice safety while cooking in the kitchen with knives and appliances. This is important for your welfare and the welfare of those you are cooking for.

Safe Kitchen-Benefits

• Healthy meals and foods prepared

• No injuries to the cook

• No injuries to others who might enter the kitchen while you are cooking

• Fewer food borne illnesses

Your first priority as a cook is to provide healthy meals and foods that are free of food borne illnesses to your friends and family. This can only be achieved through keeping a safe and sanitary kitchen. You also want to avoid injuries, not just for your own sake but for the sake of the food you are preparing. If you cut yourself with a knife, you will have to throw out the food you were cutting when the injury occurred. In addition, a safe kitchen prevents injuries to others who may enter the kitchen while you are cooking.

Top Ways to Keep the Kitchen Safe While Cooking

?? Clean all surfaces as you go

?? Clean dishes or put them in the sink as you go

?? Use caution when using sharps and keep them in a safe place away from children

?? Keep pot and pan handles inward so that they cannot be knocked off or pulled off the stove by accident

It is very important to clean your surfaces and dishes as you cook. This keeps your work space clean and sanitary, and safe for food. This is especially important when you are working with poultry or beef, as these foods can contain harmful bacterias that you do not want to transfer to other foods.

You should also be very careful about using sharp knives, and keep them in a safe place where they cannot be knocked off or reached by children. In addition, you should keep the handles of pots and pans turned inward toward the stove so that they cannot be knocked off or pulled down by someone passing through the kitchen or a child. This will help prevent burns and protect your food from being dumped on the floor.

Common Blunders to Avoid

?? Leaving knives on the edge of the counter while cooking

?? Not watching your hands while cutting, chopping or dicing

?? Turning pan handles to the outside of the stove

?? Not cleaning thoroughly after dealing with beef or poultry before getting out other foods

You should never leave knives on the edge of the counter when you are finished using them, even if you plan to use them again. This is an accident waiting to happen, as you could brush the knife onto the floor while walking past the counter and cause injury.

Children may also come into the kitchen and be able to reach the knives. You should also exercise caution while you are using knives, and watch your hands and the food closely as you chop or cut. In addition, to keep a safe kitchen you must keep handles turned inward so that accidents do not occur. In order to avoid illnesses, you will need to clean surfaces and dishes thoroughly before moving on to other foods when working with beef and poultry.

Why Kitchen Needs Periodic Cleaning

Your kitchen needs periodic thorough cleaning, generally every day or every other day. You should clean your kitchen as you cook and eat meals, but a deeper clean should be achieved regularly as well. This means that you must scrub all the counters and appliances, sweep and mop the floor, and scrub out the sinks. Everything should also be disinfected. By cleaning your kitchen periodically, you will be able to maintain a safe and sanitary environment in which to cook healthy meals for your family.

Can Professionals Help?

?? Housekeepers

?? Cooks

Housekeepers can help you maintain a safe and sanitary kitchen by coming in to do periodic cleanings. These professionals know exactly what needs to be done to keep your kitchen safe. They also have organization skills that can allow your kitchen to be organized and kept in a safe manner. Cooks can also help by coming into your home and teaching you kitchen skills and safety.

If you own a restaurant, cafe, fast food, or any other type of food business, you probably know that kitchen cooking is the primary cause of fire in these kinds of businesses. This is why, it is crucial to ensure safety in your commercial kitchen to prevent the occurrence of a fire outbreak that can damage your business, threaten the lives of your employees and customers, and destroy everything you have worked for your entire life. Fortunately, safety in the commercial kitchen is not that difficult to achieve if you have the right attitude and knowledge about this matter. To help you in promoting kitchen safety, here are some tips to keep in mind.

Equip your Kitchen with a High Quality Wet Chemical Fire Extinguisher

A wet chemical fire extinguisher is the only extinguisher safe to use for fires caused by grease, cooking oil, and fat fryers. This device comes with a specialized long applicator that is used to lay a cooling layer of extinguishing agent on top of the burning oil. To control the fire, remove the safety pin, aim the nozzle at the base of the flames, squeeze the lever gently, and make a sweeping motion from side to side to put out the fire thoroughly. Always remember that it is never safe to use water, powder, foam or CO2 extinguishers on any fire involving fat or oil. Alternatively, you can also use a fire blanket over a pan with burning oil or fat and then wait for several hours before touching the pan or the blanket. Make sure you store the fire blankets and extinguishers in areas that are visible and accessible.

More Safe Cooking Tips

To enjoy safe cooking in the kitchen, always pay attention to what you are doing and never leave anything unattended. Take pans off the heat and turn the heat down if you need to leave the cooker for a while such as if someone is at the door or if you need to answer the phone. Avoid wearing loose clothing as this can easily catch fire. Wear short sleeves when in the kitchen. Always double check if you have turned the cooker off before leaving.

Never put the stove near anything that can easily catch fire such as curtains, potholders, or kitchen towels. See to it that you keep the stove clean and free of built-up fats and other food debris that can start a fire. Never fill a chip pan or deep-fat fryer with more than one-third of oil. Make it a habit to check the ventilation of the kitchen regularly and ensure that the range hoods or fans are not blocked up.

It is true that kitchen cooking is the primary cause of fires in food businesses such as restaurant and fast food. The good news is you can prevent such scenario by practicing safe cooking measures and by equipping your kitchen with safety devices such as wet chemical fire extinguisher and fire blankets. These fire safety devices are available online along with other tools such as fire alarms, smoke alarms, smoke seals, carbon monoxide detector, and so on.

We live in a fast-paced society that often seems to move at lighting speed. Many products and services are geared toward quick and efficient usage, especially those that promote less time and energy usage. The portable induction cooktop is a good example of a product that is a fast and efficient means of carrying about an everyday activity in a timely manner.

The key feature of the movable induction cook top is the way the heat is conducted. These special burners are different from gas burners in that the heat goes right to the pot or pan as opposed to heating up the whole area around the cookware. This is not only a great safety asset, but also promotes wise use of energy as the magnetic coils heat up the immediate cooking area.

Cooking safety is very important, especially when children are preparing meals and using kitchen appliances. The concentrated heat source contained in a portable induction cooktop helps to prevent burns in case someone accidentally touches the area. In addition, there are several heat settings to choose from that are not available on a gas stove, which further promotes the safety level.

The energy can be maximized with a portable induction cooktop because it heats food very quickly, which leads to less energy consumption. There are a variety of energy-saving mechanisms on many models, including automatic shut- off features and timers. The exact temperature readings also help cooks to learn how long food needs to cook so energy is not wasted needlessly on cooking food too long.

Portable cooktops make it easy to cook safely and easily in a number of indoor and outdoor settings. Restaurants to campgrounds can benefit from this versatile cooking source. The portable cooking units can be plugged into any compatible outlet that is appropriate for the particular power wattage of the induction cookware. The movable cooktops are available in several watts of power, with higher levels heating food faster.

With active lifestyles, people often find it hard to limit themselves to cooking and eating at home. A portable induction cooktop is a safe, energy-efficient resource that can be adapted to both indoor and outdoor environments. Food can be heated instantly in cast iron, enameled iron and stainless steel cookware for energy-saving meal preparation. Induction cookware is an effective means of applying a measured amount of heat to cook food at top speed and efficiency.

Microwave cooking can be safe and convenient, providing you with a delicious hot meal with the minimum amount of time and fuss. By following a few simple microwave oven cooking safety suggestions you can save yourself from the danger of burns, scalds and exploding food in your microwave. In this article we will look at how to cook using covered containers, how to open covered containers safely, how to avoid exploding food items and what food containers to avoid using in your microwave. The following discussion should help improve your microwave cooking safety awareness and increase your confidence in using this convenient device.

You should always cook in your microwave using covered containers. Covered containers prevent food from splattering over the interior surface of your microwave oven, make sure there is a way for steam to escape from a covered container. If you use cling film to cover your food then you should poke vent holes in it with a knife to let the hot steam escape safely.

When uncovering food cooked in a microwave you should do so safely. Always open the lid or cling film starting from the side away from your face. Keep your hands and face out of the way of steam and hot liquids to prevent yourself from getting a painful burn.

You can avoid exploding food in your microwave by pricking it with a fork first. This should be done to dense food items or ones with skins such as; potatoes, tomatoes, egg yolks and sausages, to name just a few.

To avoid explosions in your microwave only use containers which are labelled as being microwave safe. Many ceramic containers are OK to use but avoid any with metal bits. Avoid placing any sort of foil or metal into your microwave under any circumstances.

Microwave cooking can be a great time saver and very safe providing you follow the suggestions previously given. To sum up, use vented covered containers to prevent food splattering, uncover hot food safely and some food items should be pricked first to prevent them exploding while cooking. Never put metallic items in the microwave. I hope this information has helped you to improve your microwave cooking safety awareness and increased your confidence level in this useful and convenient kitchen appliance.

What exactly is a food thermometer and why do people use one?

A food thermometer is fundamentally one that is used in most kitchens to measure the temperature of cooked foods which should be high enough so that any food-borne bacteria can be killed.

Most people love to cook especially housewives whom just got married and learning to cook for their family with newly born kids. As you know, young kids are prone to illnesses especially bacteria- infection that could have caused by bad bacteria that are found in uncooked food or food that is not cooked to the right temperature to kill these bacteria.

So how many types of food thermometers are available out in the market now?

There are mainly 2 types available mainly one type which you can insert during or after the food is cooked to have an instant reading of the temperature at that particular point. Another one is those that you can insert and leave it inside the food all the way during cooking. Whichever type you pick depends on your requirements and the type of food you are cooking.

How to go about using a food thermometer during cooking?

Well, take for example for cooking a turkey. First of all, you need to spot the thickest part of the body of the turkey and insert the thermometer all the way in the middle. Also take note that the spot you are inserting should be away from any bone or fat. To be sure, you should insert it into several parts of the body if you want. Remember you should always soap and wash your thermometer before each use. I am sure you would not want to have any food contamination too, aren’t you?

How to choose the right food thermometer for yourself?

It should give fast reading and it must be easy to insert into the food. Read the manuals that come with it to see how user-friendly and helpful they are. If possible, temperature suggestions or recommendations for food safety by USDA should be part of the consideration too.

Fortunately, food thermometers nowadays are more high-tech and easy to use. Types of food that people usually measure temperature with are hamburgers, turkeys and chicken breasts etc. Before getting the right one for yourself, you should always make sure that you did your homework well. Failing to do so will run the risk of food contamination problem.

Thinking About A Halogen Oven? Get The Facts

Not long ago the home shopping channels introduced the Halogen oven; since then they have become a popular alternative to the conventional ovens. They are smaller than conventional ovens and cook faster than them too, up to three times. Halogen heating elements are the secret to their being able to cook food so quickly. Reviews are indicating that this oven will soon become a cooking tool in many homes.

These energy efficient ovens are able to cook so quickly because they are armed with infrared waves, halogen-heating elements and a built-in fan. The heating elements turn electrical energy into extreme heat cooking the food quicker. The fan is used to circulate the heat so the food is cooked evenly. The oven looks like a glass bowl with a sophisticated lid with all the controls to tell it how to cook the food. The bulbs and fan are contained within the lid as well.

They fit on your counter top so they are smaller than conventional ovens. They are even smaller than microwaves but they have the capacity to cook a two-course meal at the same time. Certain models come equipped with shelves so you can cook the meat on the bottom and the side dish on the top.

When they could only be purchased from the television, word got out how well they worked and now you can buy them almost anywhere. They only came out about 10 years ago so there are not a lot of brands available when you are searching for one to buy. You can find information on them on the Internet, then when you go to buy you will know what features are available.

Other manufacturers describe their ovens as being similar in looks to a food processor. Claiming only a few cooking tools can match their versatility. These ovens will cook foods evenly every time. They also have features to drain the fat off foods for meals that are healthier. With people trying to eat healthier these days, this is a great selling point. Even though roasting is better than frying, having the meat sit in it’s own fat while it is cooking is not a healthy way to cook.

These ovens do not require that the food be defrosted before cooking. That is a very helpful feature with the busy lifestyles most of us live today. They are also self-cleaning that is their best feature yet. They will not warm up the kitchen and they are smokeless and odorless. Halogen ovens are designed to cook in a way that seals the juices into the food making meals very tasty. These ovens are better than conventional ovens because they cook 50% faster and save 75% more energy.

The advantages of a Halogen oven are numerous. We are all looking for ways to save energy and it sounds like this might be one of the solutions and they will make your life in the kitchen simpler. The great reviews these ovens are getting will no doubt eventually make them a common cooking tool found in many homes.

A halogen oven is relatively a new cooking appliance which is gaining popularity due to its functionality and elegance. It is about the size of a large fat fryer which can easily cook a whole fat chicken and vegetables just like a normal oven. But it uses a different cooking method and takes much less time too. When compared to regular ovens, these ovens are priced very less.

The oven uses a circular halogen crystal bulb which produces a radiant infra-red heat. It also contains a fan which disperses the heat evenly throughout the oven for even cooking. The oven works by changing electricity into heat energy. The heating device is placed on top of a glass container which can hold different kinds of foods for cooking. Since the container is made of glass you can clearly see through it and see the cooking in progress.

Though the container looks deceptively small it can actually hold a lot of things. The method of cooking used by these ovens makes it possible to complete the cooking in about three times faster than the conventional ovens. The ovens can be used for different types of cooking processes like roasting, boiling and baking etc. It can sit beautifully on your countertop without eating up much space. It is easier to clean also.

There are several advantages of using a halogen oven. The greatest advantage is its portability. You can move it anywhere in your kitchen to finish cooking. Take it to your convenient place and enjoy cooking by looking at what is cooking inside. Another advantage is its self cleaning ability. It is very easy to clean the oven and a portion of it can also be used in the dishwasher.

There are many brands and models of these ovens. When you are in the market for purchasing an oven, ensure that you buy a good quality appliance manufactured by top brands. They would be more efficient and will also last long. Some of the famous brands include GE, JML, Morningware etc. For more information you can also check out the websites of these manufacturers.

Welcome to the world of cooking technology. Over the years developers of cooking instruments have labored to invent a convenient cooking device, and we are no longer at the mercy of having to cook over an open fire every time some roasting is required. Halogen ovens are the latest development in the field of cooking. It is an upgrade over the traditional ones and microwave ones as well. Cooking will be a more pleasurable experience now that this nifty gadget is around. Since the halogen oven is made up of relatively simple materials, its price is cheaper as compared to other ones.

Why Should I Choose Halogen Oven Instead Of Others?

Traditionally one needed different kinds of ovens to serve different purposes but now, this combines all these functions into a single appliance. Some of the factors recommending the using a halogen one are-

• This type of oven is lighter, smaller and more compact in size than the conventional types.
• These cook faster than conventional microwave products. Cooking time is considerably reduced.
• The glass container is very spacious.
• Food can be taken directly from the freezer and cooked in this. There is no need to defrost the food.
• This type of oven uses 75% lesser energy to cook food as compared to others. It saves energy.

Cooking in these is a smoke-free process.

Food Cooked In Halogen Oven Is Tastier And Healthier. Why?

The reason the food cooked in these ovens is tastier and healthier is because it is cooked in ideal conditions. This type of product comprises of a glass container with a lid, which contains halogen bulbs and a high-powered fan. The light bulbs heat the air in the container, which then circulates around the food. These ovens support various types of cooking styles such as roasting, steaming, air frying, baking and grilling. These are the best ways to cook healthy food.

Best selling Halogen ovens. Numerous brands of these have been released, offering a plethora of attractive choices to buyers. Nevertheless, it is generally considered that the best among them are JML Halogen Oven, GE halogen oven, Morningware halogen and NuWave infrared. GE halogen is the most versatile cooking device that is available in the market right now. It can handle all forms of cooking. In a Morningware halogen, different types of dishes can be cooked such as soups, stews and broiled dishes as well. Halogen oven reviews are a reliable means to base your choice upon.

Lloytron Halogen ovens have created a stir in the field of cooking. They are less time consuming and more efficient. These ovens have changed the whole way of cooking. This oven includes a halogen bulb and a lid. To operate this type of oven is simple and easy. With the purchase of this brand of oven, users will be able to save money as power consumption is less. With the support of the manual and guidelines the various parameters can be adjusted.

The Lloytron halogen oven has good service backup and maintenance facilities. If the warranty period exists the halogen can be replaced free of cost. However it is important to follow many of the safety measures that are provided. A temperature of 250 degree can be set. It has many versatile functions.

The whole operating procedure is simple. Once the oven is laden with food to be cooked the electrical source is switched on. When the current is on, energy is transferred to the halogen bulb where the intense infra red radiation is ignited and in the process heat is transmitted to the fan fitted inside. The fan dissipates heat uniformly through the food and thus helps the food to get cooked better and faster.

The glass container and the lid are made of superior material. The transparent container will help the user to have good check on the ingredients that are cooked. Though the container is made of glass it can withstand a good range of temperature. The halogen oven has many benefits over micro wave oven. The halogen oven because of its shape is easily movable and can be located at any place with electrical connection. Uniform heating will help the food to get the necessary amount of crispiness which is not possible in a microwave oven as the top surface only gets crispy. The cooking time is faster and the energy consumption is less.

Halogen ovens are multifunctional. They perform various jobs like roasting, baking, grilling and frying. Other features include thawing and defrosting. Halogen ovens are differently classified based on their construction, capacity and heat ranges. The transparent bowl offers the sight of the raw food turning into cooked and nutritious food. The underlying important concept of Lloytron Halogen Oven is to cook healthy food using less oil.

This oven requires less maintenance. Cleaning is less cumbersome. However normal cleaning has to be done. The uniform distribution of heat makes the food get cooked properly. Another important factor is to remove the food immediately after coking as moisture retention will lead to condensation. With the help of a fork user can find out whether the food is cooked and accordingly switch of the oven and relish tasty dishes.

Flavorwave Turbo Oven Videos

The Flavorwave Turbo Oven In Action

If you’ve ever seen the Flavorwave Turbo Oven infomercial then you know it does look like a good product. However it is an infomercial, what you really like to see is the actual product in action from real people who own it and use it on a regular basis. Well your in luck, check out a few videos showing the flavorwave at work!

Flavorwave Turbo Platinum Digital Halogen Oven | Favorwave Turbo Oven Reviews

Flavorwave Turbo

Platinum

Digital Halogen Oven

For those of you who are looking for flavorwave turbo oven reviews, might want to take a look at the Flavorwave Turbo Platinum Digital Halogen Oven. Those that have this one, are quit happy with the upgraded version. The compay claims it is the most advanced Flavorwave Oven Turbo on the market. The performance is the same with the exceptional qualities of the Flavorwave Oven Turbo.

So Whats The Difference With This Version?

A few upgrades have been made such as…

• Digital Control panel
• Fan speed control button (Low Med High)
• Integrated oven top with arm extension device
• Detachable power cord
• Sleek desig

CLICK HERE FOR THE FLAVORWAVE TURBO PLATINUM PROFESSIONAL PACKAGE

Still Get Great Cooking Time

You still get all the great cooking  benefits, just now with the turbo platinum you can manage your cooking time better. the added benefit of both machines, according to the manufacture, are the cooking time is 50% less than conventional cooking times.  Some foods may cook faster or slower depending on what your cooking  for example, they say foods that you can normally through in the microwave, cooks faster than other foods, like poultry and chicken of course, which takes less time to cook that beef products. According to the company, the chicken and fish cooks a lot faster in the Turbo Wave than in a traditional oven.

Customer Reviews Of The Flavorwave Turbo Platinum Digital Oven…..

“My Flavourwave Oven Platinum is so easy to clean. It has a self cleaning feature. It just makes my life so much easier and saves me so much time!”  Alice Klein

“Baking with the Flavourwave Oven Platinum it was so much fun because you can see everything happening. You watch it right there through the glass, can see it raising right in front of your eyes. You open up the top and the aroma of the cinnamon rolls takes over your house. It was a lot of fun. Something you can do with your kids and it doesn’t take up a lot of time.”  Christine Philips

“I don’t used any fat or oil in the Flavourwave Oven® Platinum and that’s quite surprising because you don’t need them. It cooks all the juices in you don’t need extra garnished on it, it just comes out wonderful.”  Bruce Burns

“You know I just love stakes. It’s just so easy to come home and take a piece out of the freezer put it in the Flavourwave Oven® Platinum, cook it and 1-2-3 you are ready for dinner. The food tastes so good. It’s like it seals in the flavors. You take it out of there and put it on your plate you cut into it and it’s so moist, so juicy, so tasty you would think it came of of the finest restaurants somewhere.”  Sam Anthony

CLICK HERE FOR THE FLAVORWAVE TURBO PLATINUM PROFESSIONAL PACKAGE

Flavorwave Recipes For Anyone

Are you looking for flavorwave recipes? If you own a Flavorwave Turbo Oven you might be looking for different food options, there are a multitude of recipes out there to fit everyones style and tastes. You might be cooking for your family and spouse, or just yourself, no matter who your cooking for here are a few recipes you can use with your flavorwave.

Disclaimer: These are not my recipes, these some that i found while searching online for your convenience!! (The resource will be at the bottom of the recipe)

Flavorwave Recipes:

Bread-Crumb-Coated Chicken

1/2 loaf country bread
1/2 cup parmesan cheese (about 1 1/2 ounces -freshly grated )
1 tablespoon sage (chopped fresh)
1/4 cup unsalted butter
2 tablespoons Dijon mustard
3/4 lb skinless chicken legs (2 whole )
3/4 lb boneless skinless chicken breast half (2)

DOES THE FLAVORWAVE TURBO OVEN REALLY WORK?

DOES THE FLAVORWAVE TURBO OVEN REALLY WORK?

The Flavorwave Turbo Oven makes use of high-grade technology involving halogen heat, infrared waves, and convention cooking that enables consumers to cook favorite foods almost three times faster when compared to other types of ovens.

Here are flavorwave turbo oven reviews from actual customers:

I’d like to think that the invention of the Turbo is the direct reason why George Foreman grills, toaster ovens, and fryers have made their way to yard sales,thrift stores and garages all over the country.

Once you own one, the others become obsolete- especially if you have a family or you like to entertain guests.

The turbo cooks so fast,I truly believe it lives up to it’s name. My kitchen counter looks a lot less cluttered and I love the time I save on clean up and cooking. Best of all, unlike the Foreman grill or toaster oven, if I get lazy to remove all the contents, I can leave it in the Turbo with the top on and the appliance off and turn it back on to reheat when I want to revisit the meal again.

Fat on meats drips to the bottom of the pan, and I no longer have to purchase bottles of inexpensive vegetable oils to deep fry my foods and add additional calories. I no longer have to flip my chicken over to fry it because the turbo evenly distributes heat all over my food, and the container is glass and see-thru, so I can see how far along my food has to go without disturbing it’s cooking process. Now all I do is put olive oil in a spray bottle, spray my food and let the turbo do the work.

Amina
May 26th, 2011
Los Angeles, CA

think this was the 1st product I bought off a TV ad.
I was enthralled with their ad which showed taking two prime rib roasts out of “liquid nitrogen” and dropping one from a forklift to see it shatter and then cooking the other in the FlavorWave. Of course, it was a TV ad, but I was impressed with the idea.
Anyway, I got one (it wasn’t the Turbo) and after the first use, our latest GF grill went into storage in the garage.

I just cook meat (pork comes out tender & juicy) like steaks, fillets, fish, etc. I haven’t done whole birds or roasts as I prefer the oven for that.

That one lasted about 3 years when the heating element went out. I called Thane, but because I had purchased the unit on ebay, they couldn’t honor any warranty, but they sold me another at a discount with free shipping.

I rave about it so much to my friends, that they ask me if I work for the company… I don’t but wish I owned stock in the company.

Definitely worth the money!!

Jerry P.
April 7th, 2011
Stockton, CA

i’ve owned a flavorwave for years.one
of the few products that does what it’s
advertised to do.

kate l.
January 13th, 2010
cleve,oh

Eating For A Healthy Heart And The Flavorwave Turbo Oven

Eating For A Healthy Heart

And The Flavorwave Turbo Oven

A habit of bad dieting is something most of know all to well and have experienced at some point in time.  It’s virtually impossible to eat healthy our whole lives, even though we may have the good intention too and try hard to do so.  Eating healthy for your heart is something everyone should try to do, especially when it comes to our  health and reducing heart related issues. You can do this with the help of the flavorwave turbo oven!

What we know for sure is – a diet high in saturated fats will increase your cholesterol, which increases the risk factor for health issues such as heart disease.  People that are more prone to heart disease are the obese.  A diet high in sodium may raise your blood pressure, which is likely to lead to inflammation and even heart disease.

To help prevent heart disease and improve your health, put the tips below to good use:

Choosing healthy fats and oils:

Saturated fat will increase the risk of heart disease. It’s found in meat, butter, and even coconut oil.  You should avoid them until your cholesterol levels are down and you are at a healthy weight.  Even those that love red meats can enjoy seafood and nuts for their main sources of protein.

Eat plenty of fish:

Herring, sardines, and salmon are all excellent sources of Omega 3 essential fatty acids. Other fish are great to, although Omega 3 may help to get your cholesterol down to a healthier level.

Healthy cooking methods:

Stir frying and sauteing with olive oil or canola oil are both great methods, as you shouldn’t dip your food in batter and fry it anymore.  If you cook chicken, remove the skin and bake it in the oven in foil.

Instead of frying your fish you should always bake:

it.  Steaming your vegetables can help maintain the most nutrients.  You should use cream sauces or lots of butter anymore either.  When you eat vegetables, try squeezing lemon juice on them or using your favorite seasonings.

As you make the necessary changes in the foods you eat, remember that it takes time for them to become habits. Healthy eating is certainly great for the body and your Lifestyle. Also using the flavorwave turbo oven will help Cut down on the fat that is present with normal cooking, by Allowing the fat the drip away from your food to bottom of the drip pan.