Your Frugal Fridge!

Now that it’s summer, most of us start thinking about keeping our electric bill in bounds! One way to do that is to keep your refrigerator and freezer, if you have one, running efficiently. Be sure to vacuum the condenser coils on your refrigerator at least once a year. You may have to pull your appliance out from the wall to do this, but when the coils are dusty, it keeps the fridge from cooling efficiently. If you have an older fridge, check the door gaskets to make sure you have a tight seal and aren’t losing cold air around the doors. Another “small” thing you can do: when you are putting away your groceries after a trip to the store, gather all your items for the fridge in one place. Then you can open the refrigerator one time and put everything inside. If you don’t have a frosfree freezer and there’s more than 1/2 inch of frost built up, it’s time to defrost. You can speed up the process by setting pans of hot water inside. Never use a knife to try to dislodge the frost and never use a hair dryer to melt it. Water and electricity do not mix! Now that it’s clean and defrosted, keep your freezer efficient by filling empty spaces with old milk jugs filled with water. These jugs also make good ice blocks for your picnic cooler! Another good use for these jugs of ice: set one on the kitchen counter in the morning. As the ice melts, your children can have ice water to drink without opening the refrigerator door. One last thing to remember, when there’s lightning around, it might be safer to just unplug your fridge and freezer. Food in the freezer will stay frozen for up to 48 hours if the door is kept closed. Food in the refreigerator will keep up to 24 hours.

10 Simple Ways To Safely Store Food

Storing foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria from setting in. Here’s some tips to protect your family and yourself.
Storing Vegetables
1. Vegetables should be stored in the vegetable crisper in the refrigerator. However, keep potatoes, sweet potatoes, onions, and garlic in a cool, dark, well ventilated place, but not in the refrigerator. Tomatoes have better flavor if they are not refrigerated. Once cut, tomatoes should be refrigerated like any vegetable.
2. Store vegetables in the refrigerator crisper in plastic bags to prevent loss of moisture and nutritional values. However, eggplant and capsicums should be stored open in the crisper as they sweat if stored in plastic bags. Put mushrooms in a paper bag (not in a plastic bag) before placing them in the crisper.
Storing Fruits
3. Apples and berries should always be kept in the refrigerator for maximum crispness. Summer stone fruits and melons should sit at room temperature until they are ripe, then go into the refrigerator. Grapes & fruits that are not yet fully ripe can be left in a fruit bowl in the kitchen.
4. Citrus fruits are fine at room temperature unless it is very hot, in which case, put them in the refrigerator. Bananas should be kept at cool room temperature. Their skins become black if they are refrigerated, although the flesh is still fine to eat.
Storing Dairy Products
5. Always check the expiry date on dairy products, especially milk. Don’t buy milk if it will expire in 2-3 days. Milk generally starts giving smell before its expiry date even if you store it in the refrigerator! Generally, milk bottles at the front of the shelf in the supermarket have an expiry date of only a few days. Look for bottles at the back of the shelf.
Storing Frozen Foods
6. Pack all your frozen foods together in an insulated container to keep them frozen until you get home. If foods defrost on the way home and you re-freeze them in a domestic freezer, large ice crystals will form and can rupture cell membranes in the food allowing nutrients to escape. Keep frozen foods frozen to maintain quality, as bacteria will begin to multiply when the food is thawed.
Storing Meat Products
7. Fresh meat, chicken, and fish always carry some bacteria so these foods must always be kept cold. Bacterial growth slows down in the refrigerator; at room temperature, they grow rapidly. Cooking kills these bacteria. Store meat, seafood and chicken in the coldest part of the refrigerator. See that any uncooked products do not come into contact with other foods in the refrigerator. They should be stored at the bottom part of the refrigerator so that any juices that drip out won’t contaminate other foods on lower shelves.
8. Make sure that fish or other seafood are wrapped and use as soon as possible. Throw them out if not used within two days.
9. If you are going to freeze meat, seafood or poultry, enclose it in freezer wrap and freeze as soon as possible after bringing it home. Store eggs in the refrigerator, preferably in their cartons, as it provides protection and prevents moisture loss through the shell.
Storing Other Products
10. Do not allow pet foods to come into contact with human foods. Pantry items (canned foods, cereals, etc.) should be stored in a dark place like in a cupboard or pantry. Keep oils out of direct light.

10 Critical Ways To A Perfectly Food-Safe Kitchen

Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.
Your Refrigerator
1. Freezing does NOT kill bacteria; it only controls their growth. Common bacteria grow rapidly at 60┬░ F to 120┬░ F. Keep the temperature of the refrigerator below 50┬░ F. Keep the freezer temperature at about 0┬░ F.
2. Don’t take foods out of the refrigerator until you’re ready to cook them.
Dishwashing
3. Clean well with hot water to kill bacteria.
4. If washing dishes by hand, leave them to drain rather than using a tea towel. If you use a tea towel, change it often. Paper towels are a better option.
5. Dishcloths are a prime spot for bacteria to grow and multiply. Wash them regularly with hot water or in the washing machine using the hot cycle with antibacterial products.
Cooking
6. Cook thoroughly to kill bacteria but don’t overcook to the point of charring. It may form amine compounds that may cause cancer. Don’t cook food partially and leave it to cook later.
7. Wash your hands thoroughly with an antibacterial soap before and after cooking.
8. Wash vegetables thoroughly. Wash all lentils, legumes, rice, etc. with lots of water. These are often treated with powder, polish, and even colors, to make them attractive.
9. When you want to use leftovers, heat them to a high temperature so that any bacteria that may have multiplied in the refrigerator will be killed. Throw away any leftover food still left after it has been reheated once.
10. Don’t cook if you have a cut on your hand as cuts and scratches harbor many bacteria.

10 Easy Ways To Protect Your Family From Food Poisoning

Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, “Common Practices” could be POISONING your family!
Here’s how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don’t buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the “use by” or “sell by” date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40В° F and the freezer to 0В° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don’t overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40В° F. Hot food should be kept hot, at or above 140В° F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140В° F. Foods that have been cooked ahead & cooled should be reheated to at least 165В° F. Reheat leftovers thoroughly to at least 165В° F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40В° F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140В° F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40В° F and 140В° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165В° F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.