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Are Cookbooks Dangerous To Use?
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7. Sanitary practices while cooking
Another area that was completely left untouched was any advice as how to deal with foods that could become cross contaminated. This would occur when the germs of a specific food become transferred to another food. The recommendation to use a separate cutting board for different utensils, or for some foods that are cooked along with other foods that are raw was only touched on by about 29 recipes. Surprisingly, only a total of 12 recipes instructed people to make sure that they washed their hands after they touched any kind of animal protein that was raw. This type of omission could create serious health risks.
8. Handling chicken without contamination
A major mistake that many people actually think is required is the practice of washing chicken or any kind of poultry that is raw. When you wash raw poultry it actually ends up spreading the germs around rather than flushing them away through the sink. There is an abundance of germs that would find their way around not only the sink, but to any other places in the kitchen.
While many of these cookbooks are written by popular and well-respected chefs such as Rachel Ray, Ina Garten, and Giada De Laurentis, they still are not exempt from providing material that could be viewed as unsafe for the home chef to follow.
When in doubt, make sure you take proven cleaning and hygiene techniques when dealing with foods and kitchen equipment. Anything you can do to prevent any kind of cross-contamination will save your guests from becoming ill unnecessarily.
READ ALSO: Don’t Have Time To Cook? Try These Easy 15-Minute Recipes Video
Also, always go by the internal temperature that is suggested for a protein. This will ensure that the food is properly cooked regardless of whether it went into the oven cold and was suggested to cook it for 45 minutes. It is the temperature that counts, not the time that the food is being cooked.
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