Did you know that the turkey you thawed on the kitchen counter, instead of in the fridge, could now contain bacteria levels high enough to harm human life, even though you can�t see, smell, or taste it?
While beefsteak can be cooked to varying degrees of redness, turkey must be completely cooked. At the innermost part of the thigh, the temperature must reach 180F (82C) for a stuffed turkey and 170F (77C) unstuffed. Stuffing in the cavity should read 165F (74C). Cooking times vary with the weight of the bird.On your counter, look for creative storage solutions that do not take up much space so that you still have plenty of room to work when you cook. Also, most homeowners find it helpful to have a produce basket. For items like bananas that do not need refrigeration, these baskets are a pretty storage solution, and if you find a multi-tier basket, you will be saving space as well. Always remember to build up into empty space that would not otherwise be used. You can also look for a baking rack for your countertop. Not only are these racks functional for when you are making cookies, muffins, and other baked goods, but many are built to store cookie sheets and other items when they�re not in use.Cooked food must be refrigerated within 2 hours, which means that you need to plan your meal so that it can be eaten shortly after being cooked.10. To install a cabinet unit above the cook top, make sure the clearance is at least 24� for a fireproof surface, 30� for an unprotected surface.When handling raw meat, wash your hands before and after. Also, wash counters or plates you plan to reuse in the preparation process if they have had raw meat on them, as they will also contain harmful levels of bacteria.6. For cleanup ease, install the dishwasher within 36� of one edge of the sink and allow for at least 21� of standing room next to it.You can also invest in storage items by purchasing rolling drawers. When you have a tall cabinet, it sometimes ends up being wasted space, since the things your store may only reach partly into the air. Instead, choose a multi-tier rack with shelves that roll out so you can easily get to items located in the back.Designing a kitchen is as much a science as it is an art. Knowing the recommended measurements to use when planning the project can make all the difference in the final outcome.Defrosting should be done in the refrigerator or in a sink full of water, changing the water about every 45 minutes. A refrigerator allows the meat to defrost in a controlled atmosphere, slowing down the growth of bacteria. Never defrost your meat on top of the counter at room temperature. This can quickly become a bacteria breeding ground. The growth rate of bacteria multiplies rapidly between 40F (4C) and 140F (60C).While they may not turn you into a gourmet chef, following these simple food-handling tips will keep your family and guests safe from unpleasant, and sometimes life-threatening, food-born illnesses.Once meat has been thawed it must be either cooked immediately or placed in the refrigerator and then cooked within 24 hours. Never refreeze meat. Most meats and poultries only have a safe fridge life of 2 days, whether stored after thawing or purchased fresh.5. To create the most accessible landing for unloading groceries, allow at least 15� of counter space on the handle side of a standard refrigerator; on both sides if it�s a side-by-side model. Or include a landing area directly across from the refrigerator, but no more than 48� away.1. For efficiency, the work triangle (the space between the sink, refrigerator, and stove) should measure 26� or less with no single side longer than 9�, or less than 4�.Plan your cooking ahead of time. Do not partially cook the bird, refrigerate, and then complete the cooking process, as this will produce dangerously high levels of bacteria.When buying raw meat, keep juices, which may contain bacteria, from contaminating your hands or anything in your grocery cart. Plastic bags work great for this purpose.
Using safe food-handling practices allows for healthy eating. The rest is a matter of taste.
Author: Geoffrey Cook
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