5 Food Safety Rules You’re Breaking (Without Knowing It)

5 Food Safety Rules You’re Breaking (Without Knowing It)

Jump on the health safety rules simple foods may have greater consequences than you think. Beyond what has belly pain, which may be more serious for people with weakened immune systems such as young children, pregnant women and elderly consequences. Here are 5 food safety standards that most people quit because they are busy, they forget or do not know better. 

# 1: Improper washing hands 

When it comes to washing hands, most people do not do often enough or properly. When you work in the kitchen, you should wash your hands: 

Before you start handling food 

Between handling raw foods and ready-to-eat 

After using the bathroom 

After taking a break to talk on the phone or open the door 

After sneezing and after scratching / touching your skin or clothing 

Many people quickly rinse your hands under the water for several seconds, regardless of the soap or dirty to dry clean hands, leading to recontamination towel. Do not forget to sing "Happy Birthday" twice and have clean towels in hands. Here is an overview of the 5 steps for washing hands. 

# 2: Thaw in the office 

The last time my mother left food for the evening, our German Shepherd had a great steak dinner! But many people have a bad habit of poultry meat and thaw on the counter while they are at work or asleep at night. This is asking for trouble, because bacteria can multiply to over $ 1 billion in just 10 hours, which is a lot for a sick person. To properly thaw meat and poultry, place in the refrigerator the night before to defrost in the microwave, or under cold water (for frozen smaller as the size of shrimp food). If you decide to defrost in the microwave, make sure to cook the meat as partially cooked immediately at this point. If you have a large amount of meat (or barbecue), then place in the refrigerator for 1-2 days in advance. 

# 3: cross-contamination 

There are several ways of cross-contamination occurring in the kitchen. Many people are preparing raw meat and use the same cutting board and utensils, then cut fruit or vegetables. If vegetables are left for a long period of time, which gives harmful bacteria a chance to grow to amounts that can cause disease. Another form of cross-contamination is the storage of raw meat in the refrigerator on food that will not be cooked, such as cheese, fruits and vegetables. Raw meat juices can easily escape in ready-to-eat. 

To avoid cross-contamination, clean and sanitize cutting boards, knives and work surfaces between raw and ready-to-eat (like vegetables). Also, make sure to wash your hands after handling raw foods. When preservation of food in the refrigerator, wrap raw before storing in the bottom of the refrigerator meat. 

# 4: for undercooking 

Many people use their eyes to determine if the food is cooked. Unfortunately, this is not the right way to determine if a food is done. Specifically, this is the measurement of the internal temperature. To do this, you must make a small investment in a food thermometer. 

# 5: Keep leftovers too long 

When was the last time you cleaned your refrigerator? You cling to preserve meat or spices fine expiry date meats, many people keep their food for too long. All food must be released at some point, as shown in this list handy. You can also download the Academy of Nutrition and Dietetics My food safety app for a complete list of foods. 

Dime: How many of these food safety rules are broken?

Hold the Cream: 5 Vegan Substitutes That Are Just as Good

Cream can raise many dishes, but its saturated fat content and high calories does not exactly make the best choice. And if you are vegetarian or lactose intolerant, you may be missing meals different texture in the dairy product. Stop smoothness sigh and return with five vegetarian substitutes!

Aguacate.

High fat lawyers creamier perfect for milk and cream makeup substitute. Use avocadoin cooking or as a base for creamy sauces; One of our favorite ways is this vegan creamy avocado pasta Oh, it shines.

Beans.

Puree beans can provide the consistency is lacking in these comforting creamy soups. Use canned white beans; not only beans the right tone by replacing the cream, but its mild flavor also not exceed other flavors in the dish.

Coconut milk.

It is one of the most obvious choice for many dishes, but be careful with her fat - like regular cream, coconut milk is high in saturated fat and calories too. But if you just have a creamy taste, this option works as an occasional indulgence vegan. We love using the whipped cream and coconut cream (from a can of coconut milk with any fat) in desserts such as coconut cream perfect strawberry coconut.

Bananas.

Who needs ice cream when you have frozen bananas? Keep a pair of mature freezer (peel and place in a container before making for easier manipulation once they are frozen). Before hitting great creamy, take one or two in a food processor or blender with a little peanut butter and freeze for two hours. You have 150 calories vegan ice cream treat to enjoy after dinner.

Root vegetables.

Such as beans, adding root vegetables like sweet potatoes or mashed celeriac and savory sauces to add a thick consistency which is similar to cream. You can try cooked and mashed root vegetables in dishes like this delicious looking vegan mac and cheese, which uses cannellini beans, sweet potatoes and nutritional yeast to make a thick and creamy sauce that rivals Kraft release.

Guilt-Free Casseroles

These wonders in one dish are a perfect meal every night of the week. But a lot of canned soup cream, butter and cheese tend to sabotage most stews. Here's how to favorite comfort food with healthy ingredients.

Main Ingredients

Stoves can adapt to any healthy diet if you choose the right ingredients. Choose a combination of vegetables, beans, lentils, whole wheat pasta, tofu, tuna in water, and lean meats.

If you choose fresh vegetables over frozen, make sure to thaw in a colander before using or squeeze moisture frozen like spinach and kale greens greens. This will help ensure that your stove does not come out too runny. For vegetables that have more time to cook, such as potatoes, carrots and parsnips précuire boil, steam or roasting pans so cooks evenly.

If the pasta or noodles used, choose varieties of fiber from whole grains. (To avoid a stale pot, cook pasta 2-4 minutes less than the time indicated on the package. The pasta will finish cooking in the oven.)

Records

Casseroles usually need something to hold it all together. Give high sodium soups and canned use one of these combinations in place (depending on the type of stove you do):

Fire roasted tomatoes diced canned (no salt added)

De gallo (tomato sauce) Pico

Broth low sodium chicken with tomato paste

A suspension of flour or cornstarch and low-fat milk or broth

A slurry with a combination of sodium chicken broth, half and half-flour

For a more filling cream-like, mix the eggs, egg whites, low-fat milk and

Toppers

To end the pan, use a small amount of tasty cheese. Monterey Jack, Colby or extra strong cheddar are good choices. It can also ration low fat sour cream on top. Try no more than ¼ ounce of grated cheese per serving.

Better Breakfasts: 8 Healthiest Breakfast Foods

Mom was right when she said breakfast is the most important meal of the day. But what you choose for breakfast can make or break your day (sorry, bacon did not make the list). Here are our top 8 foods that help to make your meal a healthy future.

Greek nonfat yogurt

With more protein hunger fighting than traditional yogurt, it will keep hunger pangs mid-morning in the bay. Learn to make your own, or try our best selection of Greek yogurt.

Oat

Start your day with a bowl of hot oatmeal - choose rolled or steel cut oats.

Skip sugary packets and add a little sweetness with nuts,

applesauce or a touch of honey or brown sugar. Use your slow cooker to get a healthy breakfast even simpler.

Berries

Mix blueberries, strawberries and raspberries on cereal, oatmeal, yogurt, pancakes or French toast. The berries are rich in anti-inflammatory compounds called anthocyanins, which may help reduce heart disease and diabetes, and improve eyesight and short-term memory.

Peanut Butter

Need a quick boost protein in the morning? Spread a tablespoon of the issue in the whole grain bread, add to a smoothie, mixed with oatmeal or spread on apple slices. Remember to choose the natural kind to keep sugar under control.

Eggs

Easy and versatile, eggs contain vitamins A and D and the antioxidant for the skin and eyes healthy lutein. Scrambled, boiled, poached or over easy, served with toast for breakfast-room with you.

Flaxseeds

Sprinkle flaxseed on yogurt, oatmeal or blend in your morning smoothie or muffins. This seed high power added additional omega-3 fats, fiber and protein.

Cheese

Top low-fat cottage cheese with fresh fruit for breakfast on the go that will leave you satisfied. Equipped with 16 grams of protein combat hunger and only 1 gram of fat, you will start your day.

Whole Grains

A bowl of cereal with whole grains and low-fat or skim milk takes a few minutes to assemble. But beware of traps Boobie whole grains, such as high calories and sugar. See who reigned popular brands in our taste test of cereals.

Smothered Pork Chops

Smothered Pork Chops

This rich sauce gets its velvety texture of a red flour, chicken broth and a splash of half and half.

Ingredients

Preparation of 2.25 ounces all-purpose flour (about 1/2 cup)

Freshly ground black pepper 1 1/2 teaspoons pepper

3/4 cup panko (Japanese breadcrumbs)

1 cup half and half, divided

1 large egg

4 (4 ounce) boneless center cut chops pork (about 1/2 inch thick)

1/2 teaspoon kosher salt

2 tablespoons canola oil

1 tablespoon butter

1/2 cup finely chopped onion

1 (8 oz) package cremini mushrooms, sliced

1 clove garlic, minced

1/3 cup dry white wine

1/2 teaspoon all-purpose flour

Water 1 teaspoon

1 cup unsalted chicken stock

Fresh cilantro 2 tablespoons parsley

Chopped fresh chives 1 tablespoon

Preparation

1. Combine 1/2 cup flour and pepper in a bowl or soup plate. Place panko in a second cup or plate. Mix 1/2 cup half and half and egg in a shallow bowl or dish third; stir with a whisk.

Two. Sprinkle both sides of pork chops with salt. Dredge pork chops in flour mixture. Dip in egg mixture; dredging breadcrumbs mixture. Repeat with pork chops, combine the remaining flour, beaten egg and breadcrumbs mixture. Cover and refrigerate 15 minutes.

Three. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chops to skillet; cook 2 minutes or until lightly browned. Remove chops from skillet; add remaining 1 tablespoon oil in skillet. Put the chops; return to saucepan. Cook for 2 minutes or until lightly browned. Remove from skillet; keep warm.

April. Heat butter in a skillet over medium-high heat. Add the onion; sauté 1 minute. Add the mushrooms; sauté 3 minutes. Add the garlic; sauté 1 minute. Add wine to skillet; cook until liquid almost evaporated, scraping pan to loosen browned bits. Mix 1/2 teaspoon flour and 1 tablespoon water in a small bowl coffee; stir with a whisk. Add the cooking liquid in the pan. Bring to a boil; cook 1 minute, stirring constantly. Add the broth; bring to boil. Cook until reduced to 1 1/4 cup (about 6 minutes). Add 1/2 cup half and half. Cook 3 minutes or until thickened, stirring constantly. Remove from heat; add the parsley and chives. Serve sauce with pork chops.

Hamburger Steak with Onions and Gravy

Easy to make classic "meat" featuring tasty hamburger smothered with gravy and onions. Traditionally served with rice or potatoes warm white ground is a great way to dress up a pound of ground beef and you probably have all the ingredients on hand! "

INGREDIENTS:

1 pound of beef

1 egg

Fourth cup of breadcrumbs

1/8 teaspoon black pepper

1/2 teaspoon seasoned salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Worcestershire sauce 1 teaspoon

1 tablespoon vegetable oil

1 cup onion, thinly sliced

2 tablespoons all-purpose flour

1 cup beef broth

1 tablespoon cooking sherry

1/2 teaspoon seasoned salt

INSTRUCTIONS:

1. In a large bowl, combine ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder and Worcestershire sauce. Form 8 balls and flatten into patties.

Two. Heat oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are golden brown, about 4 minutes on each side. Remove the beef patties on a plate and keep warm.

3. Sprinkle flour over the onions and pour into the mold. Stir in flour with a fork, remove the meat from the bottom and is removed. Gradually stir in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until sauce thickens. Reduce heat to low, return the sauce burgers, cover and simmer for 15 minutes.

Chicken Cordon Bleu

This lighter version of Chicken Cordon Bleu spent three Delicious despite a small amount of butter. Fix mashed potatoes and a side of green beans, while the chicken is cooked.

Ingredients

1/4 cup, less sodium chicken broth without fat

5 tablespoons melted butter

1 clove garlic, minced

Half cup bread crumbs

1 tablespoon freshly grated Parmigiano-Reggiano

1 teaspoon paprika

4 (6 ounce) boneless skinless chicken halves

1/4 teaspoon salt

1/4 teaspoon oregano dried coffee

Black pepper 1/4 teaspoon freshly ground coffee

4 slices of thin ham (about 2 ounces)

1/4 cup (1 oz) shredded part-skim mozzarella cheese

Cooking spray

Preparation

Preheat oven to 350 °.

Place the broth in a small bowl in the microwave; Microwave on high 15 seconds or until hot. Add butter and garlic. Mix the breadcrumbs, Parmigiano-Reggiano, and paprika in a medium bowl; aside.

Place each chicken breast half between 2 sheets of plastic wrap, high strength, and every pound of 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano and pepper. Top each breast with a slice of ham and 1 tablespoon mozzarella cheese. Roll up each breast half jelly roll. Dip each roll in the mixture of chicken broth; dredging breadcrumbs mixture. Place rolls, seam side down, in a square pan 8 inches coated with cooking spray. Pour remaining broth over chicken. Bake at 350 ° for 28 minutes or until juices run clear and tops are golden.