Thursday, May 05, 2016


Our day today:  pickleball, fast food burger lunch, food shopping, sit on couch watching tv and working a cross 16 Sudoku (me) and computering (Duane).  Ho hum.  Here is something to perk you up.

13 Smart Strategies to Keep your Kitchen Safe

1.   Mind your pots and pans.  Many people are hurt from burns  or shattering glass.  Use mitts. Don't take glass dishes directly from the freezer to the oven.  Never add liquid when a glass pan is hot.

2.   Contrary to what you may have heard, there's no need to rinse meat, poultry or fish before cooking.  Doing so can spread bacteria to ;your sink, counter tops and other kitchen surfaces.

3.   Skip the cooling-off period.  Illness-causing bacteria can grow in perishable foods within two hours.  Put leftovers in the refrigerator as soon as possible, even if they're still warm.

4.  Marinate in the fridge.  Harmful germ in marinade or food can multiply quickly at room temperature.

5.   Beware of Teflon.  Pans coated with Teflon that were made before 2012 contain perfluorooctanoic acid, and studies in lab animals have found that exposure to these chemicals increases the risk of certain cancers.  Stainless steel and cast iron are better choices for cookware.

6.   Beware the uncut bagel.  Nearly 3000 people in 2014 cut their hands or fingers while trying to slice bagels.  Better to buy them presliced or buy a bagel slicer.

7.   Microwaves cause many scalding injuries.  Let food cool a few minutes before removing, and be careful touching hot containers.  Remove covers in a way to allow scalding steam to escape.

8.   If you're frying, keep a lid nearby to smother small grease fires.

9.   Dull knives are more dangerous than sharp ones.  It takes more force to slice through food.  It is more likely to lose control if a worn edge slips.

10.  Be dishwasher wise.  Place utensils with sharp ends down.  Let the machine cool before opening to prevent burns.

11.  Keep the refrigerator temperature between 35-40 degrees F. and the freezer at 0 to keep bacteria from growing.

12.  Rinse all produce.  Even if produce is prewashed, it should still be cleaned.  Use a brush to remove visible dirt and then rinse under running water from the faucet.

13.  Clean your germ magnets regularly.  Moisten your sponge and zap it for 2 minutes in the microwave.  Soak faucet  and drain screens in a bleach solution to sanitize.  Remove stove knobs and wash in hot soapy water.

I got these tips from the April 2016 AARP Bulletin.

Another article in the Bulletin suggested that you be careful with these products:  

step stools--without sturdy legs, rubber tips and a base that's wider than the top cause falls

dryers--fires from defective wiring or excess lint

lawn mowers--injuries from thrown stones and debris, from not wearing eye and foot protection

bed rails--improperly designed or installed  injure children and older adults

humidifiers--improperly maintained can cause sickness from buildup of mold and bacteria

blenders--cuts from blades and scalding from splashing hot liquids

toasters/toaster ovens--fires from a buildup of crumbs in the bottom and from worn wiring

Keep safe!

Louise and Duane


1 comment:

Paul and Marsha Weaver OCT. 17, 2009 said...

Boy your are full of info today. Thanks for some of the reminders.