Monday, June 8, 2015

Food Preparation and Preservation: Excerpt from my upcoming "Multi-National Cookbook"!!!

 In America alone, over 60 million metric tons of food is wasted in one year. (read: Instead of freezing food or heating up the leftovers, hundreds of thousands of people throw the food into the trash can. Where does that food go after that? Landfills. To learn more about food waste, type into your search engine: 2015 statistics American food waste, and you will get a score of results. Also talking about this sinful food waste are these websites: and

     What can you do to contribute to preventing food waste? 
Refrigerate/ Freeze your leftovers instead of dumping them into the trash
 Eat your leftovers within one to two weeks after first cooking so that it does not become freezer burnt and unfit to eat.
 Put your food away right away so it doesn’t collect bacteria that causes food poisoning
 Go to your local grocery stores and restaurants and see how you can take their extra food that would be thrown away. (for ideas on how to do this, look at websites such as:
 Find the needy and the elderly and bless them with your extra food.

Preparing your food:
     When you fix your food, there are certain precautions to be taken. 
      When you deal with raw meat, be sure to wash everything before and after fixing it. Raw meat contains bacteria that can cause serious chronic health problems. Using a dirty sink or counter and cooking utensils to prepare your food will lend to food poisoning. Wash your hands thoroughly before and after preparation.
     A tip for cleaning your meat: Soak your meat (if it is not ground) in 1/3 cup hydrogen peroxide with the rest water for 10 minutes. This will kill any bacteria that you could not remove when washing it under running water. Good cleaning agents that do not harm the food are vinegar and hydrogen peroxide.
     If the produce you use is from the grocery store, be sure to wash it thoroughly as well.
     After washing your meat and getting it cooking, wash your hands thoroughly; then completely cover the entire area with a disinfecting chemical. Let it sit there to disinfect for at least 10 minutes before washing everything off with hot water and soap.
     Also, another precaution is food preservation. If hot food sits out for more than 2 hours, it will grow bacteria and cause food poisoning. When you are finished with your meal, be sure to store your food in containers and put away into the refrigerator or freezer right away.

     When you are planning a meal, make sure that you estimate how much food per person you will be fixing. Do not skimp unless you absolutely have to. Always fix enough food so that it will stretch to feed 2-3 people more than the amount of people you are serving.
     Also, plan what flavors go well together so that the meal you fix is appetizing and does not cause heartburn. Greasy and spicy foods cause heartburn/indigestion for people who have sensitive stomachs.

Raw chicken, eggs and pork are big carriers of salmonella poison. If your chicken is store-bought, remove the skin and disinfect in hydrogen peroxide. If you butcher your own chickens, disinfect them in hydrogen peroxide. Wash egg-shells before cracking eggs or boiling under warm water and strong dish soap.

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