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You’ve gotten some cooking tips from your mom, but it’s time to break these bad habits.
Now you may be thinking, what are bad habits? Maybe we don’t even realize how bad they can be. But it’s time to get to know them and leave them in the past.
It’s okay to leave leftovers at room temperature for two hours. However, after that period of time, you are at risk for potential bacterial contamination, according to the USDA. Bacteria that grow in food at room temperature can cause foodborne illness, resulting in flu-like symptoms, such as nausea, fever, and vomiting.
The safest thing you can do to prevent the growth of dangerous bacteria in food is to immediately wrap any leftovers, wrapped in plastic, aluminum foil or airtight wrap in a food container, and place the food in the refrigerator.
Similar to cooked foods, raw meat shouldn’t be left at room temperature for more than two hours, even when frozen. After two hours at room temperature, bacteria can start growing, which can make you sick. The outer parts of the thawed meat will reach room temperature and be a breeding ground for bad bacteria before the inner part thaws.
To defrost the meat properly, you can put it in the refrigerator overnight. However, this can take up to 24 hours, so you will need enough time. When you need a quick defrost, you can use cold water or the microwave.
Yes, the gooey goo will stick to the wall, but that really has nothing to do with its maturity – it just means the goo is gooey.
When cooking pasta, most chefs like to cook it over low heat. The only way to check if the pasta is undercooked is a taste test.
Chickens should not be washed in the sink. This is not necessary. Chicken often has a sodium solution that preserves its flavor and juiciness, so the chicken may have excess moisture in the package. However, rinsing it down the sink can create a bacterial dilemma.
Chicken rinsing has also been shown to spread germs up to three feet from the sink. If you want to clean the chicken, simply pat it dry with a paper towel and the moisture will disappear.
The refrigerator is actually the worst place to store fresh tomatoes. Temperatures below 60 degrees Fahrenheit (around 15 degrees Celsius) will damage them.
Alternatively, you can leave it directly on the counter or in a food container on the counter. The only time it is best to store tomatoes in the refrigerator is when they are already cut.
