How to Clean a Wooden Cutting Board

 

Coborn's Blog: The Kitchen Detective
Kim

When we look at our options for cutting boards, wooden ones always seem to stand out as being a more stylish choice which bring a sophisticated look to our kitchen rather than plastic.  However, one often thinks what is the best way to wash these cutting boards?  Continue reading “How to Clean a Wooden Cutting Board”

Keep flies away from Food

www.cobornsblog.com - Coborn's Food Safety Coordinator, Kim
Kim

Hello again everyone! I was asked to talk to you today about flies and whether or not a person should be worried if a fly lands on their food. Well……it is not a very pleasant subject because as much as we would like to dismiss them as just pesty little buggers that like to ruin our outdoor food fun, they really are capable of carrying various pathogens (the bacteria that can cause disease). It is for this reason we do not want flies landing on our food. Continue reading “Keep flies away from Food”

Do I really need to use separate cutting boards?

Do I really need to use separate cutting boards?  Cobornsblog.com

www.cobornsblog.com - Coborn's Food Safety Coordinator, Kim
Kim

As you’re strolling through the stores this holiday season searching for the perfect gift for that foodie friend you may be running across the colored set of cutting boards. And then you stop and ask yourself is this truly something that would be useful in the kitchen?  Or necessary?  The answer truly could go both ways. The ultimate goal of the separate cutting boards is to reduce even further the risk of cross-contamination in one’s kitchen. Even commercial kitchens use these to prevent cross-contamination.  Effective cleaning will go a long way in reducing that contamination risk; however, food safety is all about building multiple barriers in your food handling processes.  Colored, even just separate cutting boards, are a good option in providing that extra barrier… so when you’re working with chicken, the yellow cutting board is used and the red one for red meat, green for produce and so on. Continue reading “Do I really need to use separate cutting boards?”

Using the Right Knife for the Right Job: A Guide to the Kitchen Knife Block

Finding the Right Knife for the Right Job: A Guide to the Kitchen Knife Block

www.cobornsblog.com - A Cut Above with Chef Todd
Chef Todd

Whether you are slicing fruit for a smoothie, deboning chicken for a crock pot meal or filleting fish, the knife you use in the kitchen is essential to the job you are trying to accomplish and to the efficiency level you will be achieving while preparing your food. No matter the task at hand or your ability level in the kitchen, it is incredibly important to equip yourself with the proper tools while cooking to ensure less time wasted, proper technique and increased skill, therefore helping to make you an even better cook. Continue reading “Using the Right Knife for the Right Job: A Guide to the Kitchen Knife Block”

The Truth About the 5 Second Rule

The Truth About the 5 Second Rule

Coborn's Blog: The Kitchen Detective
Kim

Hi Everyone! My topic for today’s blog is the “5 Second Rule”. I think at some point in time we all have either given into the 5 second rule and/or at least contemplated it, right?  I, myself, can say that is true. Saying to myself… “Really, what could possibly be wrong with this, it was only on the floor for a second?!?!”  Well, let me tell you, there are various organisms including some fairly harmful bacteria that reside in the soil:  Listeria, Salmonella, E.coli… just to name a few. Granted, not all bacteria residing in the soil are harmful, but the reality is we do not know where these harmful ones are lurking. They don’t glow, smell or leave any type of calling card that let you know where they are residing, so it is best to presume they may just be there!

Also, just thinking about all of the places our shoes take us each day, from either walking across the grass to pick up something blowing in the wind to walking through a park or down a trail where a dog needed to do it’s business or a bird flew overhead leaving nature’s duty in it’s path. This leaves the bottoms of our shoes a nice little harborage area for germs, in turn leaving some of these bugs behind on the floor as we walk through the cafeteria or into the restaurant or across our own floor at home. Some might say, “Well, I remove my shoes when I get home.” I think we all have experienced, 5 Second Rule5 Second Rulethough, even if we are committed to taking our shoes off in our homes, that our floors still get dirty. Either from dust, old food debris that may have fallen on the floor from previous meals and even dirt (because we cheat from time to time, don’t we? “I just need to run in quick and get my cell phone that I left on the counter!”)  …your secret is safe with me.

If the potential for some harmful microorganisms lurking on the floor doesn’t raise a cause for just throwing the food out, what about the thought of any physical object sticking to the food item. A piece of hair, a small pebble or that little dust bunny. Biting into these physical objects makes eating not very pleasurable either.

So the next time someone shouts, “5 Second Rule!” Think twice… Do you want to take the risk? Or would you rather pick it up, throw it out, wash your hands (of course) and go for another bite of something that hasn’t spent even a second on the floor!

Wishing you healthy and SAFE eating!

Kim
Coborn’s, Inc, Food Safety & Nutrition Manager, Registered Dietitian

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www.cobornsblog.com - The Ktichen Detetive