Big Poppa
Administrator
I think we will make this a sticky
Hey we are all loving our hobby...sport..obsession. But there are some pretty basic rules of thumb to make sure that we don't mess up and get everybody sick.
Start in the market. Do you meat shopping last. Make sure that the box boy or if you are bagging your self that you separate the different meats and for extra safety put in a separate plastic bag in side the normal bag....Especially poultry. Fi you aren't cooking it right away gut it in the fridge.
Defrosting. The safe ways are to use the fridge, or in a pot of cold water. Cold. Not warm, not hot. Change the water every thirty minutes. The microwave is sort of ok but if you use it cook it right away.
The Danger Zone...From 40-140F your food can become a bacteria farm. It is important that you keep cold foods cold and hot foods hot. Many ask about smoking and the potential of bacteria starting in the slow cook through the danger zone....no worries and you will get it too an eventual temp that will kill all bacteria anyway.
Prep.
Wash Hands
Wash Hands
Wash Hands
Or use disposable gloves.
If you are using paper towels discard and don't leave on the same counter top or cutting board. Use disposable cutting boards or dishwasher safe boards and never use the same for different meats of veggies. Cross contamination is the number one cause of food borne illnesses. Use separate knives and dishes and plates used during prep or wash with very hot water between preps.
Clean your sponges regularly buy immersing in hot water and then microwaving for 20 seconds
The five-second rule for dropped food is a myth. If you drop it feed it to the dog or dispose of it.
Fruits and veggies must be washed...even if you don't eat the skin. Bacteria can hide in fruits like cantaloupe skin and be introduced to the food by the knife cutting it.
Purists like to look down their noses at us thermometer wielding cooks but it is not only good for figuring out when its done...its also letting us know when it safe.
The temps that are safe
165 Poultry, soups stock
160 Hamburger meat, Cubed meat, pork
145 Steak
Now I break those rules on Pork Tenderloin (145) and Steak (135) regularly...but to be safe these are the guidelines
Marinating Do you marinating in the fridge or vacuum tumbler not the counter top. If you are going to use some of the marinade as a sauce or a glaze at the end of the cook, then reserve some at the beginning before you add the meat.
Reheating. Reheat all food to 165 internal and do not let drop below 140 before serving (see danger zone)
Cool down...use shallow containers and refrigerate.
If meat is left out throw it out. Good rule of thumb.
I will add to this and Im sure that I have missed something....Add away.
In the end we want the experience to be safe and healthy!
Hey we are all loving our hobby...sport..obsession. But there are some pretty basic rules of thumb to make sure that we don't mess up and get everybody sick.
Start in the market. Do you meat shopping last. Make sure that the box boy or if you are bagging your self that you separate the different meats and for extra safety put in a separate plastic bag in side the normal bag....Especially poultry. Fi you aren't cooking it right away gut it in the fridge.
Defrosting. The safe ways are to use the fridge, or in a pot of cold water. Cold. Not warm, not hot. Change the water every thirty minutes. The microwave is sort of ok but if you use it cook it right away.
The Danger Zone...From 40-140F your food can become a bacteria farm. It is important that you keep cold foods cold and hot foods hot. Many ask about smoking and the potential of bacteria starting in the slow cook through the danger zone....no worries and you will get it too an eventual temp that will kill all bacteria anyway.
Prep.
Wash Hands
Wash Hands
Wash Hands
Or use disposable gloves.
If you are using paper towels discard and don't leave on the same counter top or cutting board. Use disposable cutting boards or dishwasher safe boards and never use the same for different meats of veggies. Cross contamination is the number one cause of food borne illnesses. Use separate knives and dishes and plates used during prep or wash with very hot water between preps.
Clean your sponges regularly buy immersing in hot water and then microwaving for 20 seconds
The five-second rule for dropped food is a myth. If you drop it feed it to the dog or dispose of it.
Fruits and veggies must be washed...even if you don't eat the skin. Bacteria can hide in fruits like cantaloupe skin and be introduced to the food by the knife cutting it.
Purists like to look down their noses at us thermometer wielding cooks but it is not only good for figuring out when its done...its also letting us know when it safe.
The temps that are safe
165 Poultry, soups stock
160 Hamburger meat, Cubed meat, pork
145 Steak
Now I break those rules on Pork Tenderloin (145) and Steak (135) regularly...but to be safe these are the guidelines
Marinating Do you marinating in the fridge or vacuum tumbler not the counter top. If you are going to use some of the marinade as a sauce or a glaze at the end of the cook, then reserve some at the beginning before you add the meat.
Reheating. Reheat all food to 165 internal and do not let drop below 140 before serving (see danger zone)
Cool down...use shallow containers and refrigerate.
If meat is left out throw it out. Good rule of thumb.
I will add to this and Im sure that I have missed something....Add away.
In the end we want the experience to be safe and healthy!
