Welcome to my little corner of culinary delights. Reminders of important information is useful especially when a lot of material has been covered. Over the past three years, we have covered a lot of culinary procedures. I will not only give a few reminders but add new information with some of it.
I have stated that glass is not used in commercial kitchens for various reasons. This should also apply to the home kitchens:
1. If glass is dropped, it might shatter. This can cause a terrible mess to cleaned up besides the waste it causes. It seems that such accidents occur when you are at your busiest. There is danger from the broken glass. Every bit of glass must be disposed of and the floor cleaned in a way that will not leave slick spots. This takes time away from more important duties. This goes for any and all glass products including drinking glasses and measuring devices. If you cut you hand on the glass, you must not touch food or anything that comes in contact with it until the wound is properly bandaged and an examination glove is put over it.
2. Many people, when stirring, often tap the side of their spoon on the rim of the bowl in order to dislodge the food from the spoon. If you are using a glass bowl, this could cause bits of glass to chip off into the food. It would be very bad if someone consumes any glass particles. If you insist upon using glass mixing bowls, then use a rubber spatula for stirring. In that way, you merely wipe the sides of the spatula across the bowl’s rim. A spatula does a much better job in any case. I suggest using stainless-steal bowls at all times for mixing. I even purchase mixers that use only stainless-steel bowls.
3. Any bowl looks the same hot or cold. Therefore, be careful when picking one up.
Health concerns must always be paramount. This covers such things as storage and condition of ingredients. Sanitation is part of it but comes under a different listing along with safety.
1. Never work around food if you are sick especially if it is bronchial. Even a mask is not good enough.
2. Always get food out of the danger zone (40°F to 140°F) as quickly as possible. Always taste or at least check and make sure all ingredients are good and not spoiled. Store moist foods in the freezer or refrigerator properly contained and dry good in a dry, dark and cool place up off of the floor.
3. Location of the food on the shelving is important. In the refrigerator, you never store raw meat above vegetables or cooked foods. Never over pack a refrigerator or freezer.
4. Make sure that all equipment that will come in contact with food are properly washed and stored. This includes knives, mixing spoons, pots, pans, mixing bowls, utensils, and similar items.
Until next time, peace to all.