Find out how the professionals monitor food safety.
Restaurants do not fry meat by eye
Chefs never fry meat by eye; they use a thermometer. Just looking at color isn't enough meatto assess the degree of doneness. Meat can be overdried or undercooked - this can harm your health.
Therefore, you need to use a simple food thermometer to check.
Internal temperature of the finished dish:
- Chicken - 80 degrees;
- Lamb - 68 degrees;
- Beef - 60;
- Pork - 80;
- Fish - 62.
Store products in a refrigerator
In restaurants, food is never kept warm, only in the refrigerator at a temperature of 0-4 degrees. Therefore, we recommend to you - after you return home, put food in the refrigerator immediately! Safe storage time for perishable food is 2 hours.
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Don't touch the ice with your hands
Have you ever seen how a bartender takes ice with his hands and throws it into a glass of cocktail? No. Even clean hands are full of bacteria, so it's best to use ice tongs.
Use a lot of towels
There are a lot of kitchen towels in restaurants. Chefs do not use one towel for groceries and drying their hands. How many towels do you have in the kitchen?
Wash fruits and vegetables thoroughly
Fruits and vegetables contain not only bacteria, but also the chemicals with which they are processed. Therefore, we strongly recommend washing fruits and vegetables before eating, and it is better to use a special brush or detergent for washing fruits and vegetables.
You will be interested to know:
- how to cook without leaving a mess in the kitchen;
- how many cutting boards should be in the kitchen;
- 7 kitchen gadgets we use every day.
