When in Doubt, Throw It Out: A Chef's Guide to Food Safety at Home

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Speaker 0: I love food safety because I just think that it...
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Speaker 0: With food safety comes pure confidence.
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Speaker 0: I'm confident that my food is good.
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Speaker 0: I'm confident that it's safe.
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Speaker 0: I'm confident that you can eat it.
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Speaker 1: Welcome to Chef Over Your Shoulder, our podcast about the connections we make through
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Speaker 1: cooking.
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Speaker 1: Pairing professional chefs, Jody and Kirsty, from the culinary studio with me.
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Speaker 1: A burn to the bottom of the pan expert creates the perfect recipe to
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Speaker 1: demystify the kitchen and bring back the joy of cooking without the pressure.
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Speaker 1: Over the years, many of us have learned something in the kitchen from our
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Speaker 1: grandparents.
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Speaker 1: Whether it's a recipe, a shortcut, or a certain way to cook a turkey,
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Speaker 1: or make a dessert.
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Speaker 1: Sometimes those lessons include food safety habits that get passed down from generation to
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Speaker 1: generation without anyone ever stopping to ask if they still hold up.
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Speaker 1: Jody puts her one hundred and ten percent chef school food safety mark to
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Speaker 1: good use, walking us through the rules that actually matter at home and the
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Speaker 1: ones we can let go of.
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Speaker 1: We're talking best before dates versus expiry dates, the truth about washing your chicken,
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Speaker 1: why your freezer is not actually a magic time machine, and the four hour
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Speaker 1: rule that could save your next potluck.
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Speaker 1: We also get into the truth about rice, including what Jody and Kirsty call
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Speaker 1: the danger zone.
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Speaker 1: There's a lot of great knowledge in this episode, and I think it will
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Speaker 1: help many of us update what's passed down to the next generation of cooks.
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Speaker 1: I don't do food safety, so we'll start there maybe.
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Speaker 0: I know that's the problem.
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Speaker 2: I think this is I think this is why we're talking about this because
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Speaker 2: Jody's been really rocking Instagram
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Speaker 2: with, like, food safety from a chef's perspective.
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Speaker 2: And what I can tell you is that it's really rocked the world
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Speaker 2: of many people from, like, how to store rice to
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Speaker 2: should you wash your chicken.
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Speaker 2: So there's...
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Speaker 2: I think I think you're gonna be surprised by how much you are going
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Speaker 2: to add to the conversation because we wanna know what what
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Speaker 2: you think is a good idea
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Speaker 1: or not
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Speaker 1: at at home.
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Speaker 1: Yep.
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Speaker 1: Well, if you ask any member of my family, they would say, and I
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Speaker 1: actually actually agree with this.
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Speaker 1: I think due dates are a suggestion, so that's where I sit on the
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Speaker 1: food safety line.
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Speaker 2: I'm with you there too.
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Speaker 0: Yeah.
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Speaker 0: That's not food safety.
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Speaker 0: That's that's a hundred percent correct, I do think as well.
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Speaker 2: Yay.
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Speaker 2: Ding.
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Speaker 1: Ding.
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Speaker 1: Ding.
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Speaker 1: One point for Amy.
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Speaker 0: Yes.
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Speaker 0: It's not an expiry date.
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Speaker 0: It's a best before.
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Speaker 2: Right.
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Speaker 0: So it has to be guaranteed good until that day.
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Speaker 0: It doesn't mean that that, like, all of a sudden, all the little yogurt
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Speaker 0: probiotics say, hey.
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Speaker 0: We're done, and then go sour in one day.
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Speaker 0: Right?
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Speaker 0: Like, that's not how it works.
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Speaker 0: If it's, you know, you know, September fifteenth,
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Speaker 0: September sixteenth doesn't mean it's bad.
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Speaker 0: It means that if you eat it on September fifteenth and it's not good,
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Speaker 0: you could take it back from, like, this is...
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Speaker 0: This has gone bad.
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Speaker 1: Interesting.
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Speaker 0: So it's a best before.
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Speaker 0: It's not expiry.
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Speaker 0: But in our minds, we say expiry.
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Speaker 1: We do.
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Speaker 0: We don't say best before.
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Speaker 0: We say expiry.
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Speaker 1: But now I have also been known to, like, cut the mold off the
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Speaker 1: end of the cheese and still use the rest of the cheese.
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Speaker 2: And that coming from a cheese monger, that is perfectly
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Speaker 2: acceptable.
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Speaker 0: You can
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Speaker 2: cut off...
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Speaker 2: Like, cheese is fermented.
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Speaker 0: It is
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Speaker 2: That's alright.
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Speaker 2: Blue cheese is mold.
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Speaker 2: So you're cutting off, like, about a centimeter.
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Speaker 2: Like, that's the suggestion.
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Speaker 2: Two points for you, honey.
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Speaker 1: I'm so excited.
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Speaker 1: Now I might lose a point here because sometimes they pull out the chicken
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Speaker 1: or the ground beef.
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Speaker 1: The rice, I I wanna know more about, but I'm very cautious about the
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Speaker 1: rice.
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Speaker 1: I don't think I understand the rules.
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Speaker 1: But other stuff or the pasta, they're like, is this good?
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Speaker 1: And from the other room, I'll be like, yeah.
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Speaker 1: I'm sure it's fine.
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Speaker 1: So I probably skate the line a little bit on that one on, like,
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Speaker 1: you cook the chain...
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Speaker 1: The leftovers, maybe.
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Speaker 1: The leftover situation.
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Speaker 0: Can we start with something?
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Speaker 1: You can start with whatever you like because you're the expert.
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Speaker 0: I'm gonna start with a disclaimer.
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Speaker 0: The standards that we hold in professional kitchens are very
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Speaker 0: strict for a reason.
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Speaker 0: Right?
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Speaker 0: If we serve something that gets someone sick, not
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Speaker 0: only does, like, the health ins...
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Speaker 0: Health, you know, Waterloo Health or whatever health association
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Speaker 0: come in and examine all of our practices, it then will put a
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Speaker 0: bulletin out to the world that says that we serve something
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Speaker 0: that had gone bad, made x number of people sick,
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Speaker 0: and that PR around that, of course, it should be, but it is
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Speaker 0: terrible for business.
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Speaker 0: So when you're feeding the public, we need to
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Speaker 0: have very strict things.
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Speaker 0: And I...
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Speaker 0: It just happened.
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Speaker 0: It is laying around my house, food safety manual.
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Speaker 0: I I think every household should do it.
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Speaker 0: I I do think you should do it at home, and a hundred percent
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Speaker 0: no one's gonna do it.
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Speaker 0: But...
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Speaker 0: The course, I mean.
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Speaker 0: But but I really do think that it's eye opening in a way.
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Speaker 0: For some, it might be too scary because they're like...
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Speaker 0: Then they're gonna go extreme the other way, but it's just good
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Speaker 0: safety standards.
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Speaker 0: And if I'm telling you that after, you know, like, twenty four
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Speaker 0: hours or so, you know, like, we don't eat rice past a certain
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Speaker 0: date or we don't serve it to the public.
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Speaker 0: You know, if you're...
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Speaker 0: If you have it at home for a couple days longer, it's fine.
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Speaker 0: But having it on your counter for five to six days because your grandmother
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Speaker 0: served it that way and you've eaten it that way, it might be fine
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Speaker 0: today, but one time, it's not going to be good, and then there are
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Speaker 0: serious consequences to it.
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Speaker 0: So we we have very, very strict standards in
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Speaker 0: a professional kitchen.
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Speaker 0: Are they the exact way in a home kitchen?
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Speaker 0: No.
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Speaker 0: Because you're feeding your family.
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Speaker 0: If your whole family ends up with diarrhea, it doesn't end up on the
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Speaker 0: news, does it?
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Speaker 0: Right?
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Speaker 1: No.
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Speaker 1: But you don't...
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Speaker 1: No.
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Speaker 1: But they don't let you forget it.
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Speaker 2: So That's true.
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Speaker 2: That's true.
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Speaker 0: And the funny thing is,
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Speaker 0: is if if you end up with a gastro at home, you're gonna
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Speaker 0: blame something else.
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Speaker 0: But if you all go out for dinner and you get gastro, they're
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Speaker 0: they're they're call...
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Speaker 0: They're like, oh my god.
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Speaker 0: It was the restaurant we went to.
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Speaker 0: They could have all had a lunch at home with, like,
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Speaker 0: six week old
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Speaker 0: meat, and they're like, it is not...
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Speaker 0: It's fine.
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Speaker 0: But then they go to a restaurant, and they'll blame their their very first,
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Speaker 0: and they always look for a restaurant.
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Speaker 0: Like, oh, I ate at a restaurant seven days ago, so that must have
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Speaker 0: been it.
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Speaker 0: Not my my deli meat that was...
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Speaker 0: I bought seven days ago that I ate today.
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Speaker 1: Well, I think that you...
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Speaker 1: You're right.
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Speaker 1: There's obviously different standards for a chef in a restaurant, but I think a
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Speaker 1: lot of those practices...
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Speaker 1: And that's probably what you're trying to do is educate me and all the
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Speaker 1: regular people that cook at home because it's probably helpful.
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Speaker 1: There's probably things that I don't think of or things that I don't know.
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Speaker 1: I know rice is a big one.
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Speaker 1: So you've been talking a lot about Instagram, about a few things.
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Speaker 1: What's something that you've talked about, and what has been the reaction?
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Speaker 0: Well,
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Speaker 0: we did we did do...
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Speaker 0: We...
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Speaker 0: I did admit, and and Christy can attest to it, that
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Speaker 0: I had a quinoa salad.
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Speaker 2: Oh my god.
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Speaker 2: It was gorgeous.
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Speaker 2: First of all, she kept bringing it for lunch, taking it home,
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Speaker 2: bringing it back.
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Speaker 1: Oh.
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Speaker 1: How many days, Kirsty?
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Speaker 1: How many days?
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Speaker 2: About a week.
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Speaker 0: Yeah.
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Speaker 0: Oh, yeah.
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Speaker 0: It was a week.
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Speaker 0: And then I was like,
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Speaker 0: I shouldn't eat this.
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Speaker 0: I know better.
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Speaker 0: Right?
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Speaker 0: Like...
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Speaker 0: But it was so gorgeous.
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Speaker 0: It's like you're, like, tempted.
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Speaker 2: It was so gore...
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Speaker 2: Like, the knife skills on it, Amy.
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Speaker 2: Like, every cucumber perfectly diced.
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Speaker 1: Oh, it
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Speaker 0: was a beauty.
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Speaker 0: But then I just...
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Speaker 0: So then I just I just said on Instagram, I was like, I almost
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Speaker 0: eat week week old quinoa.
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Speaker 0: And then I said I gave, like, professional food safety
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Speaker 0: standards, and the rice one really stuck with people.
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Speaker 0: Because...
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Speaker 0: So rice is, like, twenty four...
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Speaker 0: Like, it's not the sushi.
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Speaker 0: It's the
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Speaker 2: rice.
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Speaker 2: Sorry.
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Speaker 2: To clarify, you were talking about quinoa, but then you sort of talk...
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Speaker 2: You enfolded grains in general, just so we're clear.
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Speaker 1: Alright.
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Speaker 1: So the...
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Speaker 1: Rice is a really good one because I think there's a lot people know
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Speaker 1: that there are some rules, but I don't...
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Speaker 1: I definitely don't know all of them.
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Speaker 1: So tell me a little bit about rice and food safety.
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Speaker 0: So that was the one that really got people.
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Speaker 0: Right?
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Speaker 0: You know, there's there's lots of, culture...
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Speaker 0: Cultural practices and and people, you know, putting putting on a pot
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Speaker 0: of rice and then eating it room temperature off...
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Speaker 0: Out of the rice cooker for, you know, five, six, seven days.
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Speaker 0: Professional kitchens.
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Speaker 0: Right?
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Speaker 0: Like, you you can't do that.
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Speaker 0: And and they disclaim...
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Speaker 0: Like, what people had said was, like, one point
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Speaker 0: two to three million of you were saying...
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Speaker 0: Not all of them, but a lot of them was like, you know, this
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Speaker 0: whole culture would be dead if we didn't we didn't do that.
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Speaker 0: But the reality is is that it it just becomes unknown.
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Speaker 0: It it...
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Speaker 0: When you know better, do better.
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Speaker 0: I think...
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Speaker 0: I don't know.
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Speaker 0: Like, I would make rice every couple days and and, you know, day
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Speaker 0: one, Chris, what are we doing?
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Speaker 0: We're we're eating fresh rice.
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Speaker 0: Yep.
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Speaker 0: Day day two, stir fry or...
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Speaker 0: Like, sorry, fried rice, arancini, you know, or you're freezing it.
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Speaker 2: But I think what's important is what you're doing in between day one and
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Speaker 2: day two.
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Speaker 2: Right?
00:09:30.705 --> 00:09:34.225
Speaker 2: And I've I've been guilty of that, and I was like, oh, crap.
00:09:34.225 --> 00:09:38.225
Speaker 2: Like, I left it out too long at room temperature, and
00:09:38.385 --> 00:09:42.385
Speaker 2: that's that's the that's the the danger zone that we wanna get
00:09:42.545 --> 00:09:43.105
Speaker 2: out of.
00:09:43.105 --> 00:09:43.345
Speaker 2: Right?
00:09:43.345 --> 00:09:45.930
Speaker 2: In professional kitchens, we call it the danger zone.
00:09:45.930 --> 00:09:49.690
Speaker 2: Four degrees to sixty degrees Celsius, if I'm correct, if I remember my food
00:09:49.690 --> 00:09:51.530
Speaker 2: safety.
00:09:51.530 --> 00:09:55.530
Speaker 2: And and so it's cooling things down properly and swiftly.
00:09:56.490 --> 00:09:59.690
Speaker 2: And then in order to be able to make that fried rice, heating it
00:09:59.690 --> 00:10:03.690
Speaker 2: up properly to a high, high temperature to to
00:10:03.835 --> 00:10:05.995
Speaker 2: be able to safely eat it the next day.
00:10:05.995 --> 00:10:09.115
Speaker 2: I wanna add one more disclaimer quickly, Joe, before you go on, is that
00:10:09.115 --> 00:10:12.955
Speaker 2: it, like, it depends on who's eating it too.
00:10:12.955 --> 00:10:13.275
Speaker 2: Right?
00:10:13.275 --> 00:10:15.960
Speaker 2: Like, you could have an iron stomach.
00:10:15.960 --> 00:10:16.160
Speaker 2: Right?
00:10:16.120 --> 00:10:19.080
Speaker 2: Your grandmother may not or your child may not.
00:10:19.080 --> 00:10:23.080
Speaker 2: So I think I think that's something to keep in mind as
00:10:23.240 --> 00:10:24.200
Speaker 2: well.
00:10:24.200 --> 00:10:26.200
Speaker 2: We had oysters once.
00:10:26.200 --> 00:10:30.200
Speaker 2: I know we're talking about rice, but I think of there's oysters
00:10:30.355 --> 00:10:32.115
Speaker 2: in Mexico
00:10:32.115 --> 00:10:36.115
Speaker 2: outside on a wooden table in the sun.
00:10:37.475 --> 00:10:38.115
Speaker 2: Right?
00:10:38.115 --> 00:10:39.955
Speaker 2: Like, I was like, thanks.
00:10:39.955 --> 00:10:40.355
Speaker 2: No.
00:10:40.355 --> 00:10:42.280
Speaker 2: I'm good.
00:10:42.280 --> 00:10:42.520
Speaker 2: Yeah.
00:10:42.520 --> 00:10:46.200
Speaker 2: So Charlie's, like, twelve or thirteen years old, and he throws back, like, six
00:10:46.200 --> 00:10:46.600
Speaker 2: oysters.
00:10:46.600 --> 00:10:47.320
Speaker 2: Totally fine.
00:10:47.320 --> 00:10:49.320
Speaker 2: My husband, same thing.
00:10:49.320 --> 00:10:50.920
Speaker 2: He's a hundred percent sick.
00:10:50.920 --> 00:10:54.760
Speaker 2: Like, twenty four hours was sipping Coke in Mexico.
00:10:54.760 --> 00:10:55.000
Speaker 2: Right?
00:10:55.000 --> 00:10:55.240
Speaker 2: Like...
00:10:55.240 --> 00:10:56.040
Speaker 2: And so it's...
00:10:56.040 --> 00:10:58.305
Speaker 2: He's like, why didn't Charlie get sick?
00:10:58.305 --> 00:10:59.105
Speaker 2: Different people.
00:10:59.105 --> 00:10:59.585
Speaker 2: Right?
00:10:59.585 --> 00:11:02.305
Speaker 2: So I think that's something to keep in mind as well.
00:11:02.305 --> 00:11:03.345
Speaker 1: That's very interesting.
00:11:03.345 --> 00:11:03.905
Speaker 1: And then...
00:11:03.905 --> 00:11:07.105
Speaker 1: So to go back to the rice, I've never, thought to freeze it.
00:11:07.105 --> 00:11:11.105
Speaker 1: Tell me a little bit more about that and how to then, reheat it,
00:11:11.345 --> 00:11:12.625
Speaker 1: unfreeze it, defrost it.
00:11:12.625 --> 00:11:13.960
Speaker 1: I don't know.
00:11:13.960 --> 00:11:14.760
Speaker 1: Unfreeze.
00:11:14.760 --> 00:11:15.480
Speaker 1: I don't know.
00:11:15.480 --> 00:11:15.800
Speaker 1: Yeah.
00:11:15.800 --> 00:11:16.440
Speaker 1: Unfreeze?
00:11:16.440 --> 00:11:17.080
Speaker 1: I don't know.
00:11:17.080 --> 00:11:18.040
Speaker 1: Un...
00:11:18.040 --> 00:11:18.520
Speaker 2: Unfreeze.
00:11:18.520 --> 00:11:18.720
Speaker 2: Unfreeze.
00:11:18.600 --> 00:11:19.000
Speaker 2: Unfreeze.
00:11:19.000 --> 00:11:19.200
Speaker 2: Unfreeze.
00:11:19.160 --> 00:11:19.400
Speaker 2: All right.
00:11:19.400 --> 00:11:20.200
Speaker 2: I can always take
00:11:20.200 --> 00:11:20.840
Speaker 1: a refill off.
00:11:20.840 --> 00:11:22.040
Speaker 1: That's the word I'm looking for.
00:11:22.040 --> 00:11:24.040
Speaker 1: There we go.
00:11:24.040 --> 00:11:24.600
Speaker 0: So with...
00:11:24.600 --> 00:11:24.920
Speaker 0: Yeah.
00:11:24.920 --> 00:11:26.280
Speaker 0: So it can be...
00:11:26.280 --> 00:11:30.280
Speaker 0: The thing about the freezer is people think that the freezer
00:11:30.575 --> 00:11:32.415
Speaker 0: is like a savior.
00:11:32.415 --> 00:11:33.055
Speaker 0: Sure.
00:11:33.055 --> 00:11:33.375
Speaker 0: Yeah.
00:11:33.375 --> 00:11:36.975
Speaker 0: In my house, the freezer is a menace.
00:11:36.975 --> 00:11:37.695
Speaker 0: Right?
00:11:37.695 --> 00:11:38.175
Speaker 0: Right?
00:11:38.175 --> 00:11:42.175
Speaker 0: Because if you're gonna put it in the freezer, label it,
00:11:42.450 --> 00:11:44.770
Speaker 0: date it, and then when you come back...
00:11:44.770 --> 00:11:46.050
Speaker 0: Because everything looks the same.
00:11:46.050 --> 00:11:49.330
Speaker 0: Chicken looks like pork fat.
00:11:49.330 --> 00:11:49.890
Speaker 0: I don't know.
00:11:49.890 --> 00:11:53.890
Speaker 0: Like, chili chili looks like a a bolognese.
00:11:54.175 --> 00:11:54.495
Speaker 0: Do you know?
00:11:54.495 --> 00:11:56.255
Speaker 0: Sometimes it could look like a...
00:11:56.255 --> 00:11:58.735
Speaker 0: You know, you open it up and you're like, oh, I've got chicken stock.
00:11:58.735 --> 00:11:59.055
Speaker 0: No.
00:11:59.055 --> 00:12:01.055
Speaker 0: I've got shrimp stock.
00:12:01.055 --> 00:12:01.375
Speaker 0: Right?
00:12:01.375 --> 00:12:03.695
Speaker 0: They're not necessarily interchangeable.
00:12:03.695 --> 00:12:05.215
Speaker 0: So label and date it.
00:12:05.215 --> 00:12:09.215
Speaker 0: You know, after six months, it's it's really taking on the flavors of the
00:12:10.580 --> 00:12:12.020
Speaker 0: freezer more than anything else.
00:12:12.020 --> 00:12:16.020
Speaker 0: So if you try it and you're like, I taste
00:12:16.100 --> 00:12:19.460
Speaker 0: not chicken, it's because it's been in there too long.
00:12:19.460 --> 00:12:19.780
Speaker 0: Right?
00:12:19.780 --> 00:12:21.255
Speaker 0: So it's...
00:12:21.255 --> 00:12:23.335
Speaker 0: People think that the freezer saves everything.
00:12:23.335 --> 00:12:26.615
Speaker 0: But if you're like, oh, I'm gonna have it over, you know, the the...
00:12:26.615 --> 00:12:28.775
Speaker 0: This is how I'm gonna have my food prep and whatever.
00:12:28.775 --> 00:12:30.695
Speaker 0: I'm gonna freeze them and bring them out every day.
00:12:30.695 --> 00:12:31.415
Speaker 0: I'm like, great.
00:12:31.415 --> 00:12:34.200
Speaker 0: But make sure that you cycle through that.
00:12:34.200 --> 00:12:38.120
Speaker 0: So with with rice, for instance, you're gonna eat the rice, then whatever you're
00:12:38.120 --> 00:12:40.680
Speaker 0: not eating, you're gonna put into a shallow dish.
00:12:40.680 --> 00:12:44.520
Speaker 0: Like, get out of that pot, put into a shallow dish, and shallow, like,
00:12:44.520 --> 00:12:45.905
Speaker 0: can be a few inches.
00:12:45.905 --> 00:12:48.705
Speaker 0: And and what you're going to do is cool it as rapidly as it
00:12:48.705 --> 00:12:49.025
Speaker 0: can.
00:12:49.025 --> 00:12:52.705
Speaker 0: When it's no longer steaming, get it into the refrigerator, get it cold.
00:12:52.705 --> 00:12:56.705
Speaker 0: Once it's cold, then you can, put it into baggies,
00:12:57.025 --> 00:12:59.345
Speaker 0: label it, you know, smaller portions.
00:12:59.345 --> 00:12:59.585
Speaker 0: Right?
00:12:59.585 --> 00:13:03.585
Speaker 0: Like, that's the convenience of the freezer, not a preservation method
00:13:03.640 --> 00:13:04.120
Speaker 0: anymore.
00:13:04.120 --> 00:13:05.320
Speaker 0: I don't think we need that.
00:13:05.320 --> 00:13:06.600
Speaker 0: But you may.
00:13:06.600 --> 00:13:06.840
Speaker 0: Right?
00:13:06.840 --> 00:13:07.320
Speaker 0: Like, I...
00:13:07.320 --> 00:13:09.080
Speaker 0: I'll I'll eat those words back because someone
00:13:09.080 --> 00:13:09.640
Speaker 2: will be like, nope.
00:13:09.640 --> 00:13:11.800
Speaker 0: I freeze, seven bushels of tomatoes.
00:13:11.800 --> 00:13:13.240
Speaker 0: I'm like, it's amazing.
00:13:13.240 --> 00:13:14.120
Speaker 0: That's amazing.
00:13:14.120 --> 00:13:17.640
Speaker 0: I just find that everything languishes in my freezer.
00:13:17.640 --> 00:13:21.535
Speaker 0: So So then when you when you grab the rice from the freezer or
00:13:21.535 --> 00:13:25.535
Speaker 0: any grain, let's just talk about grains right now, the box set beeps.
00:13:26.095 --> 00:13:26.495
Speaker 0: You know?
00:13:26.495 --> 00:13:30.015
Speaker 0: The microwave or whatever, microwave, whatever you wanna call it.
00:13:30.015 --> 00:13:34.015
Speaker 0: The eighties, like, you know, phenomenal technology
00:13:34.380 --> 00:13:35.660
Speaker 0: in the kitchen.
00:13:35.660 --> 00:13:39.260
Speaker 0: I don't use mine that often as as you can tell.
00:13:39.260 --> 00:13:40.620
Speaker 0: But what we...
00:13:40.620 --> 00:13:43.755
Speaker 0: What I will do, it it reheats rice like a dream.
00:13:43.755 --> 00:13:47.755
Speaker 0: So put the rice from frozen in a bowl, microwave
00:13:47.755 --> 00:13:51.675
Speaker 0: safe bowl, sopping wet paper towels on top of it.
00:13:51.675 --> 00:13:53.275
Speaker 0: Sopping wet.
00:13:53.275 --> 00:13:55.850
Speaker 0: Put on two minutes on high heat.
00:13:55.850 --> 00:13:57.370
Speaker 0: It comes out that wet...
00:13:57.370 --> 00:14:01.370
Speaker 0: The moisture in the paper towel essentially steams that rice, and
00:14:01.370 --> 00:14:02.330
Speaker 0: it's as good as gold.
00:14:02.330 --> 00:14:03.690
Speaker 0: It's like brand new.
00:14:03.690 --> 00:14:07.050
Speaker 1: Oh, I'm gonna definitely try that.
00:14:07.050 --> 00:14:10.405
Speaker 1: Could you do that the next day if it was in the fridge and
00:14:10.405 --> 00:14:11.685
Speaker 1: then you put it in the microwave?
00:14:11.685 --> 00:14:12.405
Speaker 2: Yep.
00:14:12.405 --> 00:14:13.525
Speaker 2: We totally do that.
00:14:13.525 --> 00:14:14.645
Speaker 2: I love that tip.
00:14:14.645 --> 00:14:17.525
Speaker 1: That's like the tip of the day because I'm always trying to figure out
00:14:17.525 --> 00:14:20.325
Speaker 1: how much water to put in the bowl to reheat the rice in the
00:14:20.325 --> 00:14:20.805
Speaker 1: microwave.
00:14:20.805 --> 00:14:21.205
Speaker 1: No.
00:14:21.205 --> 00:14:21.445
Speaker 1: No.
00:14:21.445 --> 00:14:21.645
Speaker 1: No.
00:14:21.605 --> 00:14:21.845
Speaker 1: No.
00:14:21.845 --> 00:14:22.520
Speaker 1: No.
00:14:22.520 --> 00:14:24.360
Speaker 1: This is, like, changing my world here.
00:14:24.360 --> 00:14:26.520
Speaker 2: Then you're gonna have, like, yeah, rice soup.
00:14:26.520 --> 00:14:26.720
Speaker 1: Yes.
00:14:26.680 --> 00:14:28.280
Speaker 1: That's essentially what I have.
00:14:28.280 --> 00:14:28.680
Speaker 1: Yes.
00:14:28.680 --> 00:14:29.240
Speaker 1: That's correct.
00:14:29.240 --> 00:14:33.240
Speaker 0: It essentially stays on the bottom, and everything stays hard and crunchy, and it's
00:14:33.240 --> 00:14:35.320
Speaker 0: just like, I hate it the next day.
00:14:35.320 --> 00:14:36.185
Speaker 0: Yeah.
00:14:36.185 --> 00:14:36.585
Speaker 0: Yeah.
00:14:36.585 --> 00:14:38.825
Speaker 2: Can I add something to your process, Joad?
00:14:38.825 --> 00:14:42.825
Speaker 2: And I remember this from my restaurant days is to cover
00:14:43.065 --> 00:14:44.025
Speaker 2: or not to cover.
00:14:44.025 --> 00:14:44.225
Speaker 2: Right?
00:14:44.185 --> 00:14:44.585
Speaker 2: When we're...
00:14:44.585 --> 00:14:47.945
Speaker 2: When you're doing that rapid cool down, I think a mistake that many people
00:14:47.945 --> 00:14:51.945
Speaker 2: make with any any food, right, you've got a leftover soup or whatever,
00:14:51.970 --> 00:14:54.290
Speaker 2: is that they're sealing it and putting it in the fridge.
00:14:54.290 --> 00:14:55.090
Speaker 2: Yes.
00:14:55.090 --> 00:14:56.290
Speaker 2: Like, that's no good.
00:14:56.290 --> 00:14:56.530
Speaker 2: Right?
00:14:56.530 --> 00:14:59.570
Speaker 2: Because you're not letting that any excess heat out.
00:14:59.570 --> 00:14:59.810
Speaker 2: Right?
00:14:59.810 --> 00:15:03.810
Speaker 2: I remember walking into a walk in, that's the giant fridge in any restaurant,
00:15:04.130 --> 00:15:08.130
Speaker 2: and there'd be so many containers with just like a half
00:15:08.145 --> 00:15:12.145
Speaker 2: lid until that steam was gone, and then it would get
00:15:12.225 --> 00:15:12.705
Speaker 2: sealed.
00:15:12.705 --> 00:15:16.705
Speaker 2: Or in chef school, we were taught to saran wrap, say,
00:15:16.785 --> 00:15:20.680
Speaker 2: like, a big bucket because we make big buckets of of chicken stock, and
00:15:20.680 --> 00:15:22.920
Speaker 2: you'd actually poke holes in the top.
00:15:22.920 --> 00:15:26.680
Speaker 2: Just enough coverage so that if, like, a carrot falls on it, it's not
00:15:26.680 --> 00:15:30.680
Speaker 2: gonna bounce in, but enough that it's gonna let any excess heat out and
00:15:30.760 --> 00:15:31.720
Speaker 2: cool down better.
00:15:31.720 --> 00:15:33.625
Speaker 2: So that's another thing to keep in mind.
00:15:33.625 --> 00:15:36.665
Speaker 0: And the other thing is that we did in professional kitchens, they're like, oh,
00:15:36.665 --> 00:15:39.065
Speaker 0: we don't have the space or the time, but we...
00:15:39.065 --> 00:15:43.065
Speaker 0: It was cooled down like soups and liquids were cooled down in
00:15:43.145 --> 00:15:44.425
Speaker 0: a ice bath.
00:15:44.425 --> 00:15:44.745
Speaker 0: Right?
00:15:44.745 --> 00:15:48.745
Speaker 0: Like, you would put them in the in the sink,
00:15:48.970 --> 00:15:49.930
Speaker 0: ice, water.
00:15:49.930 --> 00:15:50.170
Speaker 0: Right?
00:15:50.170 --> 00:15:54.170
Speaker 0: Like, you'd have, like, a sixteen liter bucket, ice, water, and then you're stirring
00:15:54.330 --> 00:15:56.170
Speaker 0: it constantly to cool it down.
00:15:56.170 --> 00:16:00.170
Speaker 0: You're not taking this hot whatever shit, like,
00:16:00.495 --> 00:16:01.055
Speaker 0: stock.
00:16:01.055 --> 00:16:02.975
Speaker 2: Well, I'm thinking of Amy's maple syrup.
00:16:02.975 --> 00:16:04.735
Speaker 2: Like, if she took that burning may...
00:16:04.735 --> 00:16:05.695
Speaker 2: If you're listening to
00:16:05.695 --> 00:16:05.895
Speaker 0: her, you
00:16:05.855 --> 00:16:09.855
Speaker 2: knew what happened to Amy's maple syrup and immediately immersed it in, well,
00:16:10.335 --> 00:16:11.615
Speaker 2: snow or an ice bath.
00:16:11.615 --> 00:16:12.895
Speaker 2: That's why winter's so great.
00:16:12.895 --> 00:16:15.140
Speaker 2: I cool shit down outside all the time.
00:16:15.140 --> 00:16:16.420
Speaker 1: That's essentially what happened.
00:16:16.420 --> 00:16:20.420
Speaker 1: I just didn't know that I was doing great science while burning maple syrup
00:16:20.580 --> 00:16:21.700
Speaker 1: is fine.
00:16:21.700 --> 00:16:21.940
Speaker 0: Yeah.
00:16:21.940 --> 00:16:25.940
Speaker 0: So so we use ice baths in order to cool rapidly because your
00:16:25.940 --> 00:16:27.620
Speaker 0: refrigerator can't keep up.
00:16:27.620 --> 00:16:27.940
Speaker 0: You know?
00:16:27.940 --> 00:16:31.305
Speaker 0: And I and I have a story of someone that that was like, oh,
00:16:31.305 --> 00:16:35.145
Speaker 0: they made chili, and then they they went to serve it to their friends
00:16:35.145 --> 00:16:37.225
Speaker 0: on a fishing trip or something.
00:16:37.225 --> 00:16:41.225
Speaker 0: And so they took the chili then threw it right into their freezer
00:16:41.785 --> 00:16:43.940
Speaker 0: when it was still hot.
00:16:43.940 --> 00:16:47.940
Speaker 0: So what happens is it takes days
00:16:48.660 --> 00:16:50.100
Speaker 0: to get to the center of that.
00:16:50.100 --> 00:16:53.460
Speaker 0: So you think because it's in the freezer that it's cold and it's good?
00:16:53.460 --> 00:16:53.940
Speaker 0: No.
00:16:53.940 --> 00:16:57.605
Speaker 0: You need to make sure it's cold before it goes in to the fridge
00:16:57.605 --> 00:17:01.605
Speaker 0: or the freezer because you're you're messing with the thermostat and messing with those
00:17:01.765 --> 00:17:03.205
Speaker 0: those appliances.
00:17:03.205 --> 00:17:07.205
Speaker 0: And the insides didn't fully freeze,
00:17:07.365 --> 00:17:10.085
Speaker 0: fed it to a group of people.
00:17:10.085 --> 00:17:10.885
Speaker 1: Oh, no.
00:17:10.885 --> 00:17:11.800
Speaker 1: Yeah.
00:17:11.800 --> 00:17:12.600
Speaker 1: Yeah.
00:17:12.600 --> 00:17:13.560
Speaker 1: On fishing trip.
00:17:13.560 --> 00:17:14.120
Speaker 1: Yeah.
00:17:14.120 --> 00:17:14.320
Speaker 1: Hey.
00:17:14.280 --> 00:17:18.280
Speaker 1: I have to say that by accident, I think I follow that because
00:17:18.280 --> 00:17:19.560
Speaker 1: I generally make something.
00:17:19.560 --> 00:17:22.600
Speaker 1: I leave it in the fridge to see if we'll eat it or who...
00:17:22.600 --> 00:17:23.160
Speaker 1: The next day.
00:17:23.160 --> 00:17:24.600
Speaker 1: And then if we don't, then I freeze it.
00:17:24.600 --> 00:17:24.800
Speaker 0: Yeah.
00:17:24.760 --> 00:17:25.715
Speaker 0: That's perfect.
00:17:25.715 --> 00:17:27.715
Speaker 2: Three points three points for Amy so far.
00:17:27.715 --> 00:17:29.315
Speaker 2: I'm keeping track, but so you know.
00:17:29.315 --> 00:17:29.795
Speaker 1: Okay.
00:17:29.795 --> 00:17:30.995
Speaker 1: I'm all over that.
00:17:30.995 --> 00:17:31.235
Speaker 0: Yeah.
00:17:31.235 --> 00:17:34.115
Speaker 0: One of the things that also came up about rice, and then it's not
00:17:34.115 --> 00:17:36.275
Speaker 0: a food safety, but people think it is.
00:17:36.275 --> 00:17:40.275
Speaker 0: They think they need to wash their rice and grains for dirt and impurities.
00:17:40.610 --> 00:17:42.690
Speaker 0: You know, our safety standards are so high.
00:17:42.690 --> 00:17:44.210
Speaker 0: It's not about dirt and impurities.
00:17:44.210 --> 00:17:45.650
Speaker 0: It's about starches.
00:17:45.650 --> 00:17:45.970
Speaker 0: Right?
00:17:45.970 --> 00:17:49.970
Speaker 0: Like, you're removing excess starch, not not from a food safety
00:17:50.210 --> 00:17:54.125
Speaker 0: perspective, but from a texture, from a, like, an enjoyment.
00:17:54.125 --> 00:17:54.365
Speaker 0: You know?
00:17:54.365 --> 00:17:58.365
Speaker 0: You want individual grains, you remove excess starch, not dirt and impurities.
00:17:58.605 --> 00:18:00.125
Speaker 0: When Christy and I...
00:18:00.125 --> 00:18:03.645
Speaker 0: We're not that old, but old enough that we used to be like, when
00:18:03.645 --> 00:18:05.325
Speaker 0: you go through your grains and rice...
00:18:05.325 --> 00:18:08.410
Speaker 0: And and it was people teaching that never questioned it.
00:18:08.410 --> 00:18:12.410
Speaker 0: They're like, pick out any little stones and sand that would be in
00:18:12.490 --> 00:18:14.330
Speaker 0: your in your lentils or stuff...
00:18:14.330 --> 00:18:14.730
Speaker 0: Something.
00:18:14.730 --> 00:18:16.410
Speaker 0: I'm like,
00:18:16.410 --> 00:18:17.770
Speaker 0: I never found one.
00:18:17.770 --> 00:18:20.175
Speaker 0: And I'm like, why are we still teaching this?
00:18:20.175 --> 00:18:24.175
Speaker 0: You'll learn that in the fifties when safety standards were were a little bit
00:18:24.175 --> 00:18:24.575
Speaker 0: different.
00:18:24.575 --> 00:18:26.175
Speaker 1: Right?
00:18:26.175 --> 00:18:30.175
Speaker 1: Speaking of the fifties, let's, let's talk poultry a little bit because there's all
00:18:30.255 --> 00:18:30.895
Speaker 1: kinds of things.
00:18:30.895 --> 00:18:31.935
Speaker 1: There's how you prep it.
00:18:31.935 --> 00:18:33.055
Speaker 1: There's the kitchen tools.
00:18:33.055 --> 00:18:34.095
Speaker 1: Can you reuse them?
00:18:34.095 --> 00:18:35.300
Speaker 1: You know, things like that.
00:18:35.300 --> 00:18:37.540
Speaker 1: Cooking, cooling, freezing.
00:18:37.540 --> 00:18:39.060
Speaker 1: I heard something on Instagram.
00:18:39.060 --> 00:18:40.340
Speaker 1: You were talking about washing.
00:18:40.340 --> 00:18:42.260
Speaker 1: Tell us more about that.
00:18:42.260 --> 00:18:45.380
Speaker 0: So, you know,
00:18:45.380 --> 00:18:46.260
Speaker 0: I grew up...
00:18:46.260 --> 00:18:47.460
Speaker 0: My my parents were...
00:18:47.460 --> 00:18:48.845
Speaker 0: Grew up on farms.
00:18:48.845 --> 00:18:49.045
Speaker 0: Right?
00:18:49.005 --> 00:18:52.205
Speaker 0: And if if you grew up on a farm and you raise some chickens
00:18:52.205 --> 00:18:55.805
Speaker 0: and then you'd slaughter the chickens, right, like, you'd...
00:18:55.805 --> 00:18:57.325
Speaker 0: It happened.
00:18:57.325 --> 00:18:58.685
Speaker 2: You might wanna give it a rinse.
00:18:58.685 --> 00:19:01.965
Speaker 2: It sounds like that that process needs a rinse.
00:19:01.965 --> 00:19:02.845
Speaker 0: A hundred percent.
00:19:02.845 --> 00:19:03.805
Speaker 0: The processing.
00:19:03.805 --> 00:19:07.660
Speaker 0: But people aren't processing chicken anymore.
00:19:07.660 --> 00:19:11.660
Speaker 0: But but people are still feeling like they
00:19:11.740 --> 00:19:12.460
Speaker 0: need to wash.
00:19:12.460 --> 00:19:16.460
Speaker 0: I knew I knew a woman once that it was so stressful to make
00:19:17.020 --> 00:19:21.020
Speaker 0: chicken or turkey because they felt like they had to sanitize
00:19:21.215 --> 00:19:25.215
Speaker 0: their entire kitchen, then they had to cook the chicken, then
00:19:25.535 --> 00:19:26.015
Speaker 0: sanitize.
00:19:26.015 --> 00:19:30.015
Speaker 0: She was like, the the the bleach, you know, situation was just
00:19:30.175 --> 00:19:32.655
Speaker 0: too overwhelming, so they always made a ham instead.
00:19:32.655 --> 00:19:35.910
Speaker 0: I'm like, what are you talking about?
00:19:35.910 --> 00:19:39.910
Speaker 0: And then during these food safety videos, you know, washing meat
00:19:40.310 --> 00:19:44.310
Speaker 0: is something some people do, but they're doing it
00:19:44.550 --> 00:19:46.070
Speaker 0: from
00:19:46.070 --> 00:19:47.545
Speaker 0: the wrong place.
00:19:47.545 --> 00:19:51.545
Speaker 0: A lot of people do things because their parents did it, because
00:19:51.625 --> 00:19:54.825
Speaker 0: their grandparents did it, because their grandparents' grandparents did it.
00:19:54.825 --> 00:19:58.025
Speaker 0: And that's not the reason that you should be doing something.
00:19:58.025 --> 00:19:58.665
Speaker 0: Right?
00:19:58.665 --> 00:19:59.305
Speaker 0: If you...
00:19:59.305 --> 00:19:59.625
Speaker 0: You know?
00:19:59.625 --> 00:20:02.400
Speaker 0: And and one of the comments we did say, I...
00:20:02.400 --> 00:20:02.880
Speaker 0: What I...
00:20:02.880 --> 00:20:06.880
Speaker 0: What the video was is I have never washed my raw chicken.
00:20:07.280 --> 00:20:08.400
Speaker 1: Neither have I.
00:20:08.400 --> 00:20:08.960
Speaker 1: Four points.
00:20:08.960 --> 00:20:10.480
Speaker 1: You have four points.
00:20:10.480 --> 00:20:11.280
Speaker 0: Four points.
00:20:11.280 --> 00:20:11.680
Speaker 0: Yeah.
00:20:11.680 --> 00:20:15.680
Speaker 0: And and what happens in the washing, right, you you can't help.
00:20:15.920 --> 00:20:18.695
Speaker 0: Even if you're rinsing a cup out, you're splashing.
00:20:18.695 --> 00:20:18.935
Speaker 0: Yeah.
00:20:18.935 --> 00:20:19.135
Speaker 0: Right?
00:20:19.095 --> 00:20:19.895
Speaker 0: It just happens.
00:20:19.895 --> 00:20:23.815
Speaker 0: So just the pressure of the water, the science of that, it's splashing.
00:20:23.815 --> 00:20:27.575
Speaker 0: And then you're splashing raw chicken juice all over.
00:20:27.575 --> 00:20:29.495
Speaker 0: Are you are you sanitizing?
00:20:29.495 --> 00:20:33.495
Speaker 0: Is everyone sanitizing and scrubbing down their sink every time
00:20:33.580 --> 00:20:34.860
Speaker 0: they use it?
00:20:34.860 --> 00:20:38.140
Speaker 0: A hundred percent at home, no.
00:20:38.140 --> 00:20:41.260
Speaker 0: In a professional kitchen, a hundred percent yes.
00:20:41.260 --> 00:20:41.500
Speaker 0: Right?
00:20:41.500 --> 00:20:43.820
Speaker 0: There's videos that I've seen, and and it was a thing.
00:20:43.820 --> 00:20:44.380
Speaker 0: Right, Chris?
00:20:44.380 --> 00:20:48.380
Speaker 0: Remember, like, after service, everyone would take a breather
00:20:48.425 --> 00:20:52.425
Speaker 0: and then hot soapy buckets of water, like, from from the
00:20:52.425 --> 00:20:53.225
Speaker 0: walls down.
00:20:53.225 --> 00:20:57.145
Speaker 0: You just you just, like, scrub everything.
00:20:57.145 --> 00:20:59.625
Speaker 2: With a beer in hand if you were lucky, if you had a cool
00:20:59.625 --> 00:21:00.025
Speaker 2: chef.
00:21:00.025 --> 00:21:00.265
Speaker 2: Yeah.
00:21:00.265 --> 00:21:00.465
Speaker 0: Yeah.
00:21:00.425 --> 00:21:02.905
Speaker 0: If you had a cool chef and a and a great bar, you'd get
00:21:02.905 --> 00:21:06.490
Speaker 0: a you'd get a beer to, you know, do the clean down, then it
00:21:06.490 --> 00:21:10.490
Speaker 0: would all be wiped down, then there would be a spray sanitizer that would
00:21:10.490 --> 00:21:12.890
Speaker 0: go on, and it would be immaculate.
00:21:12.890 --> 00:21:16.890
Speaker 0: You'd come in the next day, and you'd sanitize your station
00:21:17.210 --> 00:21:20.285
Speaker 0: even though you knew that you sprayed down the whole thing.
00:21:20.285 --> 00:21:22.045
Speaker 0: Because you don't know what ended up on it.
00:21:22.045 --> 00:21:23.645
Speaker 0: Like, you know, like, they...
00:21:23.645 --> 00:21:27.165
Speaker 0: All the produce came in, and the boxes ended up on the on the
00:21:27.165 --> 00:21:29.245
Speaker 0: the, the stainless steel.
00:21:29.245 --> 00:21:29.805
Speaker 0: Whatever.
00:21:29.805 --> 00:21:30.445
Speaker 0: You don't know.
00:21:30.445 --> 00:21:30.925
Speaker 0: You don't...
00:21:30.925 --> 00:21:34.700
Speaker 0: You have no idea what happens in those those, like, wee hours of the
00:21:34.700 --> 00:21:35.900
Speaker 0: night or early morning.
00:21:35.900 --> 00:21:39.260
Speaker 2: Again, if you worked at a really fun restaurant, a lot of shit could
00:21:39.260 --> 00:21:42.620
Speaker 2: have gone down in the wee hours
00:21:42.620 --> 00:21:44.940
Speaker 2: after we've served you your filet mignon.
00:21:44.940 --> 00:21:45.340
Speaker 2: Right?
00:21:45.340 --> 00:21:46.620
Speaker 2: Like, the kitchen at a party.
00:21:46.620 --> 00:21:46.820
Speaker 0: Yeah.
00:21:46.780 --> 00:21:48.380
Speaker 0: And we're not talking about that here.
00:21:48.380 --> 00:21:49.955
Speaker 0: That's
00:21:49.955 --> 00:21:51.075
Speaker 0: another episode.
00:21:51.075 --> 00:21:54.035
Speaker 0: Lots of relationships came out of professional kitchens.
00:21:54.035 --> 00:21:56.515
Speaker 0: Kirsty's included.
00:21:56.515 --> 00:21:57.155
Speaker 0: Yeah.
00:21:57.155 --> 00:21:58.595
Speaker 1: There we go.
00:21:58.595 --> 00:22:00.675
Speaker 1: She knows what she's talking about.
00:22:00.675 --> 00:22:00.995
Speaker 2: Alright.
00:22:00.995 --> 00:22:01.715
Speaker 2: I have another...
00:22:01.715 --> 00:22:02.035
Speaker 2: Okay.
00:22:02.035 --> 00:22:02.355
Speaker 2: Sorry.
00:22:02.355 --> 00:22:03.875
Speaker 2: I was gonna bring it back to chicken.
00:22:03.875 --> 00:22:04.460
Speaker 2: Go ahead.
00:22:04.460 --> 00:22:04.780
Speaker 0: Yes.
00:22:04.780 --> 00:22:05.260
Speaker 0: Back to...
00:22:05.260 --> 00:22:06.460
Speaker 0: So back to chicken.
00:22:06.460 --> 00:22:10.220
Speaker 0: So you're washing it and you're spraying it, and then it just becomes a
00:22:10.220 --> 00:22:13.180
Speaker 0: bacteria laden kitchen.
00:22:13.180 --> 00:22:16.220
Speaker 0: The issue with chicken is salmonella.
00:22:16.220 --> 00:22:17.420
Speaker 0: You're not rinsing it off.
00:22:17.420 --> 00:22:18.140
Speaker 0: It's in the...
00:22:18.140 --> 00:22:19.420
Speaker 0: It's intermuscular.
00:22:19.420 --> 00:22:23.420
Speaker 0: It's in the whole chicken, so the surface area is not going to
00:22:23.525 --> 00:22:24.725
Speaker 0: not going to help.
00:22:24.725 --> 00:22:25.685
Speaker 0: You need to cook it.
00:22:25.685 --> 00:22:28.085
Speaker 0: You need to cook it to a safe temperature.
00:22:28.085 --> 00:22:28.565
Speaker 0: You don't...
00:22:28.565 --> 00:22:30.725
Speaker 0: No one ever eats raw chicken for a reason.
00:22:30.725 --> 00:22:31.125
Speaker 0: Right?
00:22:31.125 --> 00:22:31.685
Speaker 0: Like, it...
00:22:31.685 --> 00:22:33.180
Speaker 0: It's not a thing.
00:22:33.180 --> 00:22:35.500
Speaker 1: I've served raw chicken by accident.
00:22:35.500 --> 00:22:39.180
Speaker 2: Oh, negative one point, Amy.
00:22:39.180 --> 00:22:41.500
Speaker 1: But now I have to tell you now I have to tell you how
00:22:41.500 --> 00:22:41.980
Speaker 1: it happened.
00:22:41.980 --> 00:22:44.700
Speaker 1: And can I give you one guess at at who ended up eating the
00:22:44.700 --> 00:22:45.820
Speaker 1: one raw piece of chicken?
00:22:45.820 --> 00:22:46.460
Speaker 0: Your husband.
00:22:46.460 --> 00:22:47.100
Speaker 0: Your husband.
00:22:47.100 --> 00:22:47.500
Speaker 1: Yes.
00:22:47.500 --> 00:22:47.740
Speaker 1: Yeah.
00:22:47.740 --> 00:22:48.060
Speaker 1: Even.
00:22:48.060 --> 00:22:49.805
Speaker 1: And so so I was making...
00:22:49.805 --> 00:22:50.685
Speaker 1: Well, I didn't...
00:22:50.685 --> 00:22:54.685
Speaker 1: I I was trying to make chicken Parmesan, and I forgot
00:22:54.685 --> 00:22:57.405
Speaker 1: to hammer it down and flatten it.
00:22:57.405 --> 00:23:00.605
Speaker 1: I just put the pieces in the pan with the recipe and put it
00:23:00.605 --> 00:23:01.085
Speaker 1: in the oven.
00:23:01.085 --> 00:23:03.090
Speaker 1: So the middle pieces didn't cook through.
00:23:03.090 --> 00:23:03.970
Speaker 1: They looked like they...
00:23:03.970 --> 00:23:06.930
Speaker 1: Just like you said, they looked like they were cut through, so I served
00:23:06.930 --> 00:23:07.410
Speaker 1: it all around.
00:23:07.410 --> 00:23:09.170
Speaker 1: He ended up getting the middle piece.
00:23:09.170 --> 00:23:10.610
Speaker 1: He took a bite, and he was like, what?
00:23:10.610 --> 00:23:10.930
Speaker 1: It's like...
00:23:10.930 --> 00:23:11.490
Speaker 1: It was paint...
00:23:11.490 --> 00:23:12.370
Speaker 1: It wasn't even cooked.
00:23:12.370 --> 00:23:13.410
Speaker 1: It was horrible.
00:23:13.410 --> 00:23:16.305
Speaker 1: He ended up being okay because I think it was one bite where we're
00:23:16.305 --> 00:23:19.345
Speaker 1: good, but, yes, I have accidentally served raw chicken.
00:23:19.345 --> 00:23:22.545
Speaker 1: So now we're extra cautious about our chicken.
00:23:22.545 --> 00:23:23.105
Speaker 0: You're...
00:23:23.105 --> 00:23:23.425
Speaker 0: Yeah.
00:23:23.425 --> 00:23:25.665
Speaker 0: You're not eating a whole helping of raw chicken.
00:23:25.665 --> 00:23:27.345
Speaker 0: You're eating one bite and
00:23:27.345 --> 00:23:27.585
Speaker 2: Yeah.
00:23:27.585 --> 00:23:31.585
Speaker 2: Like, chicken tells us chicken tells us, you know, that it's
00:23:31.880 --> 00:23:32.200
Speaker 2: pink.
00:23:32.200 --> 00:23:36.200
Speaker 2: And that being said, how many people out there are like,
00:23:36.200 --> 00:23:39.240
Speaker 2: my thigh is undercooked?
00:23:39.240 --> 00:23:39.640
Speaker 2: Right?
00:23:39.640 --> 00:23:41.000
Speaker 2: Like, a chicken thigh...
00:23:41.000 --> 00:23:41.400
Speaker 2: Here...
00:23:41.400 --> 00:23:45.400
Speaker 2: Especially if you salted it, like, salt's gonna keep some
00:23:45.675 --> 00:23:45.995
Speaker 2: pink...
00:23:45.995 --> 00:23:46.955
Speaker 2: Help you, like...
00:23:46.955 --> 00:23:47.595
Speaker 2: Not help you.
00:23:47.595 --> 00:23:47.862
Speaker 2: It's gonna...
00:23:47.862 --> 00:23:48.075
Speaker 2: It's gonna...
00:23:48.075 --> 00:23:51.195
Speaker 2: It's gonna retain some pinkness in that meat.
00:23:51.195 --> 00:23:55.195
Speaker 2: So we've been in the position before where people are like, my burger's raw
00:23:55.515 --> 00:23:59.000
Speaker 2: or my chicken is not cooked through.
00:23:59.000 --> 00:23:59.320
Speaker 2: Right?
00:23:59.320 --> 00:24:03.320
Speaker 2: It's just juicy, and it's pink, and sometimes that can be a little bit
00:24:03.480 --> 00:24:05.160
Speaker 2: little bit tricky to decipher.
00:24:05.160 --> 00:24:05.480
Speaker 1: Yes.
00:24:05.480 --> 00:24:06.760
Speaker 1: I mean, I've been good so far.
00:24:06.760 --> 00:24:08.280
Speaker 1: That was my one misstep.
00:24:08.280 --> 00:24:08.520
Speaker 0: There...
00:24:08.520 --> 00:24:08.760
Speaker 0: Yeah.
00:24:08.760 --> 00:24:12.655
Speaker 0: We should talk about chicken Parmesan on another on another episode.
00:24:12.655 --> 00:24:12.895
Speaker 1: I...
00:24:12.895 --> 00:24:13.535
Speaker 1: I've got it now.
00:24:13.535 --> 00:24:15.935
Speaker 1: I've got it down a little bit better now.
00:24:15.935 --> 00:24:18.335
Speaker 2: We do like to add recipes to this podcast notes.
00:24:18.335 --> 00:24:18.575
Speaker 2: Right?
00:24:18.575 --> 00:24:18.975
Speaker 2: And we're...
00:24:18.975 --> 00:24:21.455
Speaker 2: We'll add our Greek quinoa with with the up...
00:24:21.455 --> 00:24:25.295
Speaker 2: With, how to cool it properly, how how long to eat it, not after
00:24:25.295 --> 00:24:27.480
Speaker 2: six days, chicken Parmesan.
00:24:27.480 --> 00:24:28.920
Speaker 2: Perfect.
00:24:28.920 --> 00:24:29.240
Speaker 2: Sorry.
00:24:29.240 --> 00:24:32.200
Speaker 2: I wanted to add one thing, with the whole chicken thing.
00:24:32.200 --> 00:24:33.000
Speaker 2: Cutting board.
00:24:33.000 --> 00:24:33.320
Speaker 2: Yes.
00:24:33.320 --> 00:24:34.920
Speaker 2: Jody, do you have a separate cutting?
00:24:34.920 --> 00:24:38.520
Speaker 2: I think that's a huge question that people are like, what's the best cutting
00:24:38.520 --> 00:24:39.400
Speaker 2: board?
00:24:39.400 --> 00:24:42.195
Speaker 2: Do you use a separate one for your raw meat?
00:24:42.195 --> 00:24:42.595
Speaker 0: So...
00:24:42.595 --> 00:24:45.715
Speaker 0: And that's a that's a thing that comes up in the food safety course
00:24:45.715 --> 00:24:48.355
Speaker 0: is having separate cutting boards, and I think...
00:24:48.355 --> 00:24:50.115
Speaker 0: So this is the difference.
00:24:50.115 --> 00:24:54.115
Speaker 0: If you're working in a fast food restaurant,
00:24:55.990 --> 00:24:57.830
Speaker 0: they do have very strict standards.
00:24:57.830 --> 00:24:58.150
Speaker 0: Right?
00:24:58.150 --> 00:25:02.150
Speaker 0: Like, they've got, you know, green as vegetables, red as
00:25:02.230 --> 00:25:03.270
Speaker 0: raw meat, blue
00:25:03.270 --> 00:25:04.070
Speaker 2: is for fish.
00:25:04.070 --> 00:25:04.630
Speaker 2: Yeah.
00:25:04.630 --> 00:25:04.950
Speaker 0: Yep.
00:25:04.950 --> 00:25:06.390
Speaker 0: All of these these ones.
00:25:06.390 --> 00:25:07.795
Speaker 0: But if you're in...
00:25:07.795 --> 00:25:11.795
Speaker 0: And that's definitely in corporate situations, corporate
00:25:11.955 --> 00:25:13.795
Speaker 0: restaurants because they have to...
00:25:13.795 --> 00:25:17.155
Speaker 0: They have all these protocols because multiple restaurants, whatever.
00:25:17.155 --> 00:25:21.155
Speaker 0: If you're an independent restaurant, right, they're trusting
00:25:21.420 --> 00:25:23.260
Speaker 0: their chefs, and and I think they should.
00:25:23.260 --> 00:25:23.500
Speaker 0: Right?
00:25:23.500 --> 00:25:25.660
Speaker 0: Like, we worked in independent restaurants.
00:25:25.660 --> 00:25:29.660
Speaker 0: They were all white cutting boards where they would be scrubbed, cleaned, sanitized,
00:25:30.060 --> 00:25:31.755
Speaker 0: run through the sanitizer.
00:25:31.755 --> 00:25:31.995
Speaker 0: Right?
00:25:31.995 --> 00:25:33.035
Speaker 0: Because it's a it's a...
00:25:33.035 --> 00:25:35.995
Speaker 0: People call it a dishwasher, but it's actually a sanitizer.
00:25:35.995 --> 00:25:38.475
Speaker 0: So they would be scrubbed clean before they get...
00:25:38.475 --> 00:25:40.715
Speaker 0: Go in their hot sanitizer.
00:25:40.715 --> 00:25:44.715
Speaker 0: I do, at home, have raw chicken or raw meat boards
00:25:44.715 --> 00:25:47.730
Speaker 0: that I will use, and I do put them in my dishwasher.
00:25:47.730 --> 00:25:49.490
Speaker 0: I put them in my home dishwasher.
00:25:49.490 --> 00:25:52.690
Speaker 0: They're generally my plastic ones, and then I've...
00:25:52.690 --> 00:25:53.730
Speaker 0: I use...
00:25:53.730 --> 00:25:55.490
Speaker 0: I like the Epicurean ones.
00:25:55.490 --> 00:25:56.530
Speaker 0: Again, not sponsored.
00:25:56.530 --> 00:25:57.650
Speaker 0: Come on, Epicurean.
00:25:57.650 --> 00:25:58.130
Speaker 0: You're right.
00:25:58.130 --> 00:25:59.170
Speaker 0: Like, I love them.
00:25:59.170 --> 00:26:00.935
Speaker 0: They are they're not wood.
00:26:00.935 --> 00:26:03.335
Speaker 0: They are recycled,
00:26:03.335 --> 00:26:05.095
Speaker 0: papers, but they're very hard.
00:26:05.095 --> 00:26:06.935
Speaker 0: They're great for professional life.
00:26:06.935 --> 00:26:07.335
Speaker 2: Here.
00:26:07.335 --> 00:26:08.775
Speaker 2: They they look like wood.
00:26:08.775 --> 00:26:09.895
Speaker 2: They look like wood.
00:26:09.895 --> 00:26:10.775
Speaker 2: Oh.
00:26:10.775 --> 00:26:11.015
Speaker 2: Yeah.
00:26:11.015 --> 00:26:12.170
Speaker 1: I like those.
00:26:12.170 --> 00:26:12.370
Speaker 2: Hey.
00:26:12.330 --> 00:26:15.130
Speaker 2: But keep in mind, my husband owns a butcher shop, as you know, Four
00:26:15.130 --> 00:26:16.090
Speaker 2: Quarter Butcher Shop.
00:26:16.090 --> 00:26:18.490
Speaker 2: I think they're gonna sponsor this episode.
00:26:18.490 --> 00:26:19.530
Speaker 2: Yeah.
00:26:19.530 --> 00:26:20.490
Speaker 2: Wait.
00:26:20.490 --> 00:26:21.930
Speaker 2: And they have a butcher...
00:26:21.930 --> 00:26:25.930
Speaker 2: Like, as it's called, a butcher block, and everything is done on
00:26:26.065 --> 00:26:27.185
Speaker 2: that wood surface.
00:26:27.185 --> 00:26:30.545
Speaker 2: I'm gonna check with him, though, whether poultry is different.
00:26:30.545 --> 00:26:33.025
Speaker 2: Like, I see them cutting up stakes, and
00:26:33.025 --> 00:26:33.265
Speaker 0: and a
00:26:33.265 --> 00:26:34.785
Speaker 2: whole pig is on this giant...
00:26:34.785 --> 00:26:35.505
Speaker 2: Like, it's a...
00:26:35.505 --> 00:26:37.505
Speaker 2: Like, a twelve foot butcher block.
00:26:37.505 --> 00:26:40.770
Speaker 2: And I think we talked about this before in an episode where they're they're
00:26:40.770 --> 00:26:44.770
Speaker 2: cleaning it down, hot soapy water, salting it
00:26:44.770 --> 00:26:45.330
Speaker 2: at the end.
00:26:45.330 --> 00:26:49.330
Speaker 2: And and as we know, Joe, like, the the breathability
00:26:49.570 --> 00:26:53.395
Speaker 2: of wood is actually safer, but I...
00:26:53.395 --> 00:26:54.035
Speaker 2: I'm with you.
00:26:54.035 --> 00:26:56.035
Speaker 2: When it comes to raw chicken, I...
00:26:56.035 --> 00:27:00.035
Speaker 2: I'm usually using a separate board here at home, and I'm gonna ask him
00:27:00.035 --> 00:27:01.875
Speaker 2: if if they use a separate one for chicken.
00:27:01.875 --> 00:27:03.795
Speaker 2: I I have a feeling they do.
00:27:03.795 --> 00:27:07.630
Speaker 0: Our our grandparents, they they only had a wood cutting board.
00:27:07.630 --> 00:27:07.950
Speaker 0: Right?
00:27:07.950 --> 00:27:11.950
Speaker 0: There's natural enzymes in that that make them antibacterial.
00:27:12.030 --> 00:27:12.590
Speaker 0: Right?
00:27:12.590 --> 00:27:14.030
Speaker 0: And, yeah, it's a good...
00:27:14.030 --> 00:27:17.630
Speaker 0: Like, scrub it with hot soapy water.
00:27:17.630 --> 00:27:21.630
Speaker 0: You know, do the salt rub to, like, get in and use the abrasive
00:27:21.630 --> 00:27:25.630
Speaker 0: because you always want food safe, you know, elements that you're cleaning with.
00:27:26.195 --> 00:27:28.595
Speaker 0: And then and then let it dry.
00:27:28.595 --> 00:27:30.435
Speaker 0: Don't, like, stick it in there.
00:27:30.435 --> 00:27:31.155
Speaker 0: Air dry.
00:27:31.155 --> 00:27:31.475
Speaker 0: Right?
00:27:31.475 --> 00:27:34.275
Speaker 0: Like, this this
00:27:34.275 --> 00:27:34.915
Speaker 0: right here.
00:27:34.915 --> 00:27:35.235
Speaker 0: Right?
00:27:35.235 --> 00:27:36.995
Speaker 0: Like,
00:27:36.995 --> 00:27:38.630
Speaker 0: why are you looking at, like...
00:27:38.630 --> 00:27:39.030
Speaker 2: I don't know.
00:27:39.030 --> 00:27:42.150
Speaker 2: The screen's making it look kinda mangy.
00:27:42.150 --> 00:27:43.030
Speaker 2: Didn't know if you're No.
00:27:43.030 --> 00:27:45.030
Speaker 0: It's just a regular dish cloth.
00:27:45.030 --> 00:27:45.270
Speaker 0: Right?
00:27:45.270 --> 00:27:48.630
Speaker 0: Like, that's washed every day or two.
00:27:48.630 --> 00:27:48.870
Speaker 0: Yeah.
00:27:48.870 --> 00:27:50.070
Speaker 0: Like, you'd you'd...
00:27:50.070 --> 00:27:51.830
Speaker 0: You're not keeping those for a week.
00:27:51.830 --> 00:27:52.525
Speaker 0: Right?
00:27:52.525 --> 00:27:52.845
Speaker 0: They...
00:27:52.845 --> 00:27:56.205
Speaker 0: If they if they smell, definitely get rid of them.
00:27:56.205 --> 00:27:59.405
Speaker 0: My kids like to ball them up and throw them in the corners of
00:27:59.405 --> 00:28:01.565
Speaker 0: counters, and then they're going to...
00:28:01.565 --> 00:28:01.765
Speaker 0: Yeah.
00:28:01.725 --> 00:28:05.725
Speaker 0: They're not drying properly, and so you need to change them.
00:28:06.420 --> 00:28:08.020
Speaker 0: Get a dozen of them.
00:28:08.020 --> 00:28:09.540
Speaker 0: Wash them every couple days.
00:28:09.540 --> 00:28:10.420
Speaker 0: I wash...
00:28:10.420 --> 00:28:12.420
Speaker 0: And and this is probably a holdover.
00:28:12.420 --> 00:28:16.420
Speaker 0: I wash my, all my kitchen towels, aprons,
00:28:16.580 --> 00:28:20.445
Speaker 0: and dishcloths separate separate from everything else.
00:28:20.445 --> 00:28:21.085
Speaker 0: Oh, yeah.
00:28:21.085 --> 00:28:22.125
Speaker 0: Is that normal?
00:28:22.125 --> 00:28:23.085
Speaker 1: Oh, I do too.
00:28:23.085 --> 00:28:23.405
Speaker 1: Yes.
00:28:23.405 --> 00:28:24.045
Speaker 1: I do that.
00:28:24.045 --> 00:28:24.685
Speaker 1: Yes.
00:28:24.685 --> 00:28:25.245
Speaker 2: That's more...
00:28:25.245 --> 00:28:25.485
Speaker 2: Yeah.
00:28:25.485 --> 00:28:29.485
Speaker 2: My mom would have a heart attack if I was doing dishcloths with pants.
00:28:30.365 --> 00:28:32.700
Speaker 0: Disccloths and personal.
00:28:32.700 --> 00:28:33.340
Speaker 0: What do you what
00:28:33.340 --> 00:28:34.300
Speaker 2: do you call them?
00:28:34.300 --> 00:28:34.700
Speaker 2: Yes.
00:28:34.700 --> 00:28:35.900
Speaker 2: And blouses together.
00:28:35.900 --> 00:28:36.540
Speaker 2: Oh my god.
00:28:36.540 --> 00:28:36.860
Speaker 2: No.
00:28:36.860 --> 00:28:37.900
Speaker 0: Thongs and dishcloths?
00:28:37.900 --> 00:28:40.700
Speaker 0: Is that too much?
00:28:40.700 --> 00:28:43.660
Speaker 1: There's a title there's a title, though.
00:28:43.660 --> 00:28:43.980
Speaker 0: K.
00:28:43.980 --> 00:28:44.700
Speaker 0: So
00:28:44.700 --> 00:28:45.820
Speaker 2: pop quiz, Amy.
00:28:45.820 --> 00:28:48.375
Speaker 2: Do you dry your dishes?
00:28:48.375 --> 00:28:48.695
Speaker 1: No.
00:28:48.695 --> 00:28:51.255
Speaker 1: Actually, because we did talk about this, and you said it's best to air
00:28:51.255 --> 00:28:51.575
Speaker 1: dry them.
00:28:51.575 --> 00:28:53.335
Speaker 1: And I I I think I I got a...
00:28:53.335 --> 00:28:55.495
Speaker 1: We weren't counting then, but I definitely got a point for that.
00:28:55.495 --> 00:28:57.575
Speaker 1: We we let them air dry.
00:28:57.575 --> 00:28:57.975
Speaker 1: Yeah.
00:28:57.975 --> 00:28:58.535
Speaker 1: We were fine....
00:28:58.535 --> 00:28:58.775
Speaker 1: Them.
00:28:58.775 --> 00:28:59.590
Speaker 1: Alright.
00:28:59.590 --> 00:28:59.790
Speaker 1: Yeah.
00:28:59.670 --> 00:29:00.950
Speaker 1: But, yeah, we let them air dry.
00:29:00.950 --> 00:29:04.950
Speaker 1: I mean, out of convenience, but also, I mean, it it does make
00:29:04.950 --> 00:29:06.070
Speaker 1: sense when you think about it.
00:29:06.070 --> 00:29:06.550
Speaker 2: It's Yeah.
00:29:06.550 --> 00:29:08.550
Speaker 2: That's what you have to do in a professional kitchen.
00:29:08.550 --> 00:29:09.750
Speaker 2: You're not drying dishes.
00:29:09.750 --> 00:29:11.670
Speaker 2: If you are, you have to move, like, a paper towel.
00:29:11.670 --> 00:29:11.910
Speaker 1: Yeah.
00:29:11.910 --> 00:29:14.710
Speaker 1: We get in and dry them when there's too many or whatever.
00:29:14.710 --> 00:29:17.965
Speaker 1: But, like, nine times out of ten, we just let it all air dry.
00:29:17.965 --> 00:29:18.445
Speaker 1: It's great.
00:29:18.445 --> 00:29:22.445
Speaker 0: If we're having company over, right, like, we're gonna dry them and get...
00:29:22.525 --> 00:29:24.925
Speaker 0: And put them away because they're sitting here.
00:29:24.925 --> 00:29:26.445
Speaker 0: Like, this is yesterday.
00:29:26.445 --> 00:29:27.805
Speaker 0: I'm looking at my office.
00:29:27.805 --> 00:29:28.765
Speaker 2: Over yonder.
00:29:28.765 --> 00:29:29.480
Speaker 0: Come on.
00:29:29.480 --> 00:29:29.880
Speaker 1: Yep.
00:29:29.880 --> 00:29:30.760
Speaker 1: I'm kinda whatever.
00:29:30.760 --> 00:29:31.560
Speaker 1: It's fine.
00:29:31.560 --> 00:29:32.520
Speaker 1: Yeah.
00:29:32.520 --> 00:29:35.080
Speaker 1: So we've talked a little bit about the cutting board, which...
00:29:35.080 --> 00:29:36.120
Speaker 1: And and the chicken.
00:29:36.120 --> 00:29:38.760
Speaker 1: So we've cooked the chicken, let's say.
00:29:38.760 --> 00:29:41.080
Speaker 1: What happens after we have the leftovers?
00:29:41.080 --> 00:29:45.080
Speaker 1: Is there some food safety rules around meat and poultry in general,
00:29:45.455 --> 00:29:48.415
Speaker 1: about how long we leave it to eat it again?
00:29:48.415 --> 00:29:51.535
Speaker 0: I'm saying I'm not doing anything beyond three or four days.
00:29:51.535 --> 00:29:53.215
Speaker 0: Like, that's me personally.
00:29:53.215 --> 00:29:53.535
Speaker 2: Yeah.
00:29:53.535 --> 00:29:55.930
Speaker 2: Four days max, yeah, for cooked chicken.
00:29:55.930 --> 00:29:56.330
Speaker 2: Yeah.
00:29:56.330 --> 00:29:57.050
Speaker 2: I was...
00:29:57.050 --> 00:29:58.330
Speaker 2: Can I tell you a funny story?
00:29:58.330 --> 00:30:01.370
Speaker 2: I was at, our friend Lynn's house.
00:30:01.370 --> 00:30:02.490
Speaker 2: Right?
00:30:02.490 --> 00:30:06.490
Speaker 2: And her husband comes from a very Eastern European background, and they cooked
00:30:07.050 --> 00:30:08.255
Speaker 2: chicken.
00:30:08.255 --> 00:30:09.935
Speaker 2: It was like a barbecue I was at.
00:30:09.935 --> 00:30:11.135
Speaker 2: It was chicken.
00:30:11.135 --> 00:30:13.775
Speaker 2: It it was our recipe chicken that they used too, Jodie.
00:30:13.775 --> 00:30:15.295
Speaker 2: Chicken, some other meat.
00:30:15.295 --> 00:30:16.895
Speaker 2: There was potato salad.
00:30:16.895 --> 00:30:20.895
Speaker 2: And Mike just, like, took this, And he's like, okay.
00:30:21.060 --> 00:30:21.940
Speaker 2: Now I'm going to...
00:30:21.940 --> 00:30:24.340
Speaker 2: It's big rod of paper towel.
00:30:24.340 --> 00:30:26.660
Speaker 2: I'm going to cover everything.
00:30:26.660 --> 00:30:28.740
Speaker 2: You're good for days.
00:30:28.740 --> 00:30:31.460
Speaker 2: Oh, like, that's, like, total...
00:30:31.460 --> 00:30:33.275
Speaker 2: Like, this mom would just like, k.
00:30:33.275 --> 00:30:33.475
Speaker 2: K.
00:30:33.355 --> 00:30:36.955
Speaker 2: I'm just gonna cover everything with paper towel, and now it's safe from everything
00:30:36.955 --> 00:30:37.755
Speaker 2: for days.
00:30:37.755 --> 00:30:38.875
Speaker 0: Like, that's it.
00:30:38.875 --> 00:30:39.835
Speaker 0: That's the buffet.
00:30:39.835 --> 00:30:41.835
Speaker 0: The buffet is the scariest part.
00:30:41.835 --> 00:30:42.155
Speaker 0: Right?
00:30:42.155 --> 00:30:42.475
Speaker 0: Like...
00:30:42.475 --> 00:30:43.915
Speaker 0: Or the potluck.
00:30:43.915 --> 00:30:44.235
Speaker 0: Right?
00:30:44.235 --> 00:30:45.435
Speaker 0: Because people then take...
00:30:45.435 --> 00:30:49.435
Speaker 0: It's been sitting out for three or four hours, then you're taking it and
00:30:49.850 --> 00:30:52.250
Speaker 0: and you're taking it home, and then you're gonna put it in your fridge
00:30:52.250 --> 00:30:54.410
Speaker 0: and eat it over the next few days.
00:30:54.410 --> 00:30:55.370
Speaker 0: I'm not doing it.
00:30:55.370 --> 00:30:55.690
Speaker 0: Right?
00:30:55.690 --> 00:30:59.690
Speaker 0: Like, I I was at a potluck the other day, and I made
00:30:59.690 --> 00:31:03.690
Speaker 0: a crab salad, a crab salad, imitation crab salad.
00:31:03.765 --> 00:31:03.965
Speaker 0: Right?
00:31:03.925 --> 00:31:07.365
Speaker 0: So do you say that when you're making an imitation?
00:31:07.365 --> 00:31:11.125
Speaker 0: Because it it sounds better than a fish salad right up.
00:31:11.125 --> 00:31:12.725
Speaker 1: Oh, no.
00:31:12.725 --> 00:31:13.525
Speaker 0: Delicious.
00:31:13.525 --> 00:31:14.005
Speaker 0: Delicious.
00:31:14.005 --> 00:31:14.960
Speaker 0: Delicious.
00:31:14.960 --> 00:31:18.080
Speaker 0: But I only put it out for, like, a half hour at a time,
00:31:18.080 --> 00:31:20.000
Speaker 0: and then I put it in the refrigerator.
00:31:20.000 --> 00:31:20.240
Speaker 2: Wow.
00:31:20.240 --> 00:31:23.520
Speaker 2: You were babysitting that salad.
00:31:23.520 --> 00:31:24.160
Speaker 0: I am.
00:31:24.160 --> 00:31:27.200
Speaker 0: But, like, if I'm taking something home and if you're going to a potluck,
00:31:27.200 --> 00:31:29.075
Speaker 0: you should be taking your stuff home.
00:31:29.075 --> 00:31:32.755
Speaker 0: You don't wanna leave the host with all of that stuff to deal with
00:31:32.755 --> 00:31:33.435
Speaker 0: and dishes.
00:31:33.435 --> 00:31:35.155
Speaker 0: I always hated that.
00:31:35.155 --> 00:31:36.835
Speaker 0: Amy, you're good because you're bringing the water.
00:31:36.835 --> 00:31:37.035
Speaker 0: Right?
00:31:36.995 --> 00:31:38.115
Speaker 1: Like I bring in the water.
00:31:38.115 --> 00:31:38.915
Speaker 1: Like, I've got nothing.
00:31:38.915 --> 00:31:40.035
Speaker 1: I'll take the recycling home.
00:31:40.035 --> 00:31:40.515
Speaker 1: It's fine.
00:31:40.515 --> 00:31:41.795
Speaker 0: Yeah.
00:31:41.795 --> 00:31:45.795
Speaker 0: But, yeah, all of that stuff becomes questionable
00:31:45.850 --> 00:31:47.530
Speaker 0: after the...
00:31:47.530 --> 00:31:48.570
Speaker 0: Those those hours.
00:31:48.570 --> 00:31:52.570
Speaker 0: So in professional kitchens, it was the four hour rule.
00:31:52.890 --> 00:31:53.690
Speaker 0: Right.
00:31:53.690 --> 00:31:57.555
Speaker 0: From the time you purchase it, wherever you purchase it.
00:31:57.555 --> 00:32:01.555
Speaker 0: And then as soon as you receive it, you're either wheeling it right into
00:32:01.635 --> 00:32:03.075
Speaker 0: the walk in.
00:32:03.075 --> 00:32:05.075
Speaker 0: And then and then once you're like, okay.
00:32:05.075 --> 00:32:06.355
Speaker 0: Now I'm gonna prep it.
00:32:06.355 --> 00:32:09.235
Speaker 0: And then you're prepping it, that time counts.
00:32:09.235 --> 00:32:13.170
Speaker 0: And then you're cooking it, and then if...
00:32:13.170 --> 00:32:14.530
Speaker 0: However you're serving it.
00:32:14.530 --> 00:32:16.130
Speaker 0: So it should be should be...
00:32:16.130 --> 00:32:20.130
Speaker 0: Like, that collective, if it's out for more than four hours, then
00:32:20.210 --> 00:32:22.370
Speaker 0: you're you're running the risks.
00:32:22.370 --> 00:32:23.170
Speaker 0: In professional...
00:32:23.170 --> 00:32:23.570
Speaker 0: Or sorry.
00:32:23.570 --> 00:32:26.050
Speaker 0: In in our home kitchen, you can apply the same thing.
00:32:26.050 --> 00:32:28.965
Speaker 0: You go to the grocery store, bring a cooler if...
00:32:28.965 --> 00:32:31.845
Speaker 0: You know, like, just put a cooler in the back or, like, those insulated
00:32:31.845 --> 00:32:32.165
Speaker 0: bags.
00:32:32.165 --> 00:32:33.045
Speaker 0: Have a cup...
00:32:33.045 --> 00:32:35.845
Speaker 0: When you're packing, like, we don't have any baggers anymore.
00:32:35.845 --> 00:32:38.085
Speaker 0: Remember when we were young and we...
00:32:38.085 --> 00:32:38.565
Speaker 0: You know?
00:32:38.565 --> 00:32:38.965
Speaker 2: Oh my god.
00:32:38.965 --> 00:32:42.965
Speaker 2: I said this yesterday to some gentleman behind me because he's, like, wanting to,
00:32:43.040 --> 00:32:43.520
Speaker 2: like...
00:32:43.520 --> 00:32:44.800
Speaker 2: And I'm like, I'm sorry.
00:32:44.800 --> 00:32:46.320
Speaker 2: Like, I had a lot of stuff.
00:32:46.320 --> 00:32:48.400
Speaker 2: I didn't have an assistant packer.
00:32:48.400 --> 00:32:49.120
Speaker 2: I'm not done yet.
00:32:49.120 --> 00:32:51.200
Speaker 0: Just cool your jets for a second.
00:32:51.200 --> 00:32:51.680
Speaker 2: Yeah.
00:32:51.680 --> 00:32:52.240
Speaker 2: He agreed.
00:32:52.240 --> 00:32:52.720
Speaker 2: He agreed.
00:32:52.720 --> 00:32:53.760
Speaker 2: He's like, yep.
00:32:53.760 --> 00:32:55.200
Speaker 2: No more packers.
00:32:55.200 --> 00:32:55.520
Speaker 2: Yeah.
00:32:55.520 --> 00:32:55.920
Speaker 2: It was
00:32:55.920 --> 00:32:57.625
Speaker 0: a thing, and they did it well.
00:32:57.625 --> 00:33:00.025
Speaker 0: I worked at Zehr's Glenridge for many years.
00:33:00.025 --> 00:33:04.025
Speaker 0: I was a great packer because you put all the refrigerated things together.
00:33:04.745 --> 00:33:05.145
Speaker 0: Right?
00:33:05.145 --> 00:33:06.345
Speaker 0: All of the pantry things.
00:33:06.345 --> 00:33:08.600
Speaker 0: So then when you go home, you've got it.
00:33:08.600 --> 00:33:10.600
Speaker 0: Like, now because it's like just a...
00:33:10.600 --> 00:33:11.000
Speaker 0: Your...
00:33:11.000 --> 00:33:14.360
Speaker 0: Chris, did you did you take your time, or were you just, like, frantically
00:33:14.360 --> 00:33:16.680
Speaker 0: throwing everything in and dealing with it later?
00:33:16.680 --> 00:33:17.080
Speaker 2: There...
00:33:17.080 --> 00:33:17.960
Speaker 2: I was rushing.
00:33:17.960 --> 00:33:18.840
Speaker 2: I was rushing.
00:33:18.840 --> 00:33:20.760
Speaker 2: I do try to keep my things organized.
00:33:20.760 --> 00:33:24.225
Speaker 2: And speaking of which, I don't know if you all do this at home,
00:33:24.225 --> 00:33:28.225
Speaker 2: but in the restaurant industry, it's also extremely important where you put
00:33:28.225 --> 00:33:28.945
Speaker 2: things in the fridge.
00:33:28.945 --> 00:33:29.265
Speaker 2: Right?
00:33:29.265 --> 00:33:33.265
Speaker 2: There's a reason that deli drawers at the bottom of your refrigerator.
00:33:33.505 --> 00:33:33.905
Speaker 2: Right?
00:33:33.905 --> 00:33:37.905
Speaker 2: Meat and raw stuff at the bottom, then veg, then
00:33:38.140 --> 00:33:39.180
Speaker 2: cooked.
00:33:39.180 --> 00:33:42.860
Speaker 2: So I do I do, I do adhere to that really strictly.
00:33:42.860 --> 00:33:43.100
Speaker 0: Right?
00:33:43.100 --> 00:33:45.580
Speaker 0: You want the the raw things on top?
00:33:45.580 --> 00:33:45.980
Speaker 2: Yes.
00:33:45.980 --> 00:33:46.380
Speaker 2: Sorry.
00:33:46.380 --> 00:33:47.820
Speaker 2: Thanks, Jod.
00:33:47.820 --> 00:33:49.260
Speaker 2: But not not in the home fridge.
00:33:49.260 --> 00:33:49.460
Speaker 2: Right?
00:33:49.420 --> 00:33:49.820
Speaker 2: It should...
00:33:49.820 --> 00:33:51.740
Speaker 2: Your your crisper should almost be at the top.
00:33:51.740 --> 00:33:52.355
Speaker 2: Yeah.
00:33:52.355 --> 00:33:53.635
Speaker 0: Your crisper should be at the top.
00:33:53.635 --> 00:33:54.835
Speaker 0: You're right.
00:33:54.835 --> 00:33:55.035
Speaker 0: Yeah.
00:33:54.995 --> 00:33:55.555
Speaker 0: It's weird.
00:33:55.555 --> 00:33:57.955
Speaker 0: But, but just be quick about it.
00:33:57.955 --> 00:34:01.475
Speaker 0: Don't bring the groceries home and then expect your kids to jump and put
00:34:01.475 --> 00:34:04.115
Speaker 0: everything away because they ain't doing it.
00:34:04.115 --> 00:34:04.435
Speaker 0: Right?
00:34:04.435 --> 00:34:05.555
Speaker 0: They ain't doing it.
00:34:05.555 --> 00:34:09.555
Speaker 0: I'll leave I'll leave, like, the pantry stuff and see how long it lasts
00:34:10.040 --> 00:34:11.480
Speaker 0: before my kids put it away.
00:34:11.480 --> 00:34:11.880
Speaker 0: Yep.
00:34:11.880 --> 00:34:13.800
Speaker 1: Just a little experiment, see what happens.
00:34:13.800 --> 00:34:16.680
Speaker 0: They're like, I'll buy your snacks and leave them somewhere.
00:34:16.680 --> 00:34:19.465
Speaker 0: If you find them, you get to have them if you put them away.
00:34:19.465 --> 00:34:23.385
Speaker 0: But the the refrigerated stuff needs to be put away immediately.
00:34:23.385 --> 00:34:23.785
Speaker 0: Yeah.
00:34:23.785 --> 00:34:24.105
Speaker 1: Yes.
00:34:24.105 --> 00:34:26.345
Speaker 1: I I I mean, I definitely do that too.
00:34:26.345 --> 00:34:28.505
Speaker 1: So we've talked grains, and we've talked meat.
00:34:28.505 --> 00:34:29.465
Speaker 1: Tell me something else.
00:34:29.465 --> 00:34:33.465
Speaker 1: What, what's another food safety area you think people would be surprised to learn
00:34:33.620 --> 00:34:34.580
Speaker 1: something about?
00:34:34.580 --> 00:34:36.420
Speaker 0: Wash your hands.
00:34:36.420 --> 00:34:38.260
Speaker 1: That would surprise people?
00:34:38.260 --> 00:34:39.620
Speaker 1: Yeah.
00:34:39.620 --> 00:34:40.660
Speaker 1: Wow.
00:34:40.660 --> 00:34:41.780
Speaker 2: And hair.
00:34:41.780 --> 00:34:42.100
Speaker 2: Hair.
00:34:42.100 --> 00:34:45.925
Speaker 2: I mean, I know you you you all with your gorgeous locks are just
00:34:45.925 --> 00:34:49.925
Speaker 2: hanging out right now, but, like, I can't even when we see, you
00:34:49.925 --> 00:34:53.925
Speaker 2: know, million follower people on Instagram and their hair is just like
00:34:54.085 --> 00:34:54.885
Speaker 2: Oh.
00:34:54.885 --> 00:34:56.245
Speaker 2: Oh, it drives me crazy.
00:34:56.245 --> 00:34:59.030
Speaker 1: I'm I'm gonna get another point here because I'm definitely a...
00:34:59.030 --> 00:35:00.630
Speaker 1: How fast can I put my sweatsuit on?
00:35:00.630 --> 00:35:03.030
Speaker 1: And along with that, how fast can I put my hair in a ponytail
00:35:03.030 --> 00:35:04.070
Speaker 1: when I get home?
00:35:04.070 --> 00:35:05.270
Speaker 0: Does the bra come off too?
00:35:05.270 --> 00:35:06.630
Speaker 0: Maybe that's too personal.
00:35:06.630 --> 00:35:07.510
Speaker 2: I was gonna say that.
00:35:07.510 --> 00:35:09.830
Speaker 2: I thought it was too risque for the podcast.
00:35:09.830 --> 00:35:10.355
Speaker 2: But
00:35:10.355 --> 00:35:11.475
Speaker 1: It's really not.
00:35:11.475 --> 00:35:11.955
Speaker 1: No.
00:35:11.955 --> 00:35:12.195
Speaker 1: I...
00:35:12.195 --> 00:35:12.395
Speaker 1: No.
00:35:12.355 --> 00:35:15.555
Speaker 1: I'm a sports bra girl through and through.
00:35:15.555 --> 00:35:15.875
Speaker 2: That...
00:35:15.875 --> 00:35:16.275
Speaker 2: Next...
00:35:16.275 --> 00:35:17.635
Speaker 2: Another topic.
00:35:17.635 --> 00:35:18.035
Speaker 0: Let's...
00:35:18.035 --> 00:35:18.915
Speaker 0: Moving on from there.
00:35:18.915 --> 00:35:19.155
Speaker 0: I...
00:35:19.155 --> 00:35:19.395
Speaker 0: Yeah.
00:35:19.395 --> 00:35:20.355
Speaker 0: It's the same way.
00:35:20.355 --> 00:35:22.035
Speaker 0: Like, tie your hair...
00:35:22.035 --> 00:35:22.835
Speaker 0: Like, my kids...
00:35:22.835 --> 00:35:25.470
Speaker 0: I'm like, what are you what are you bringing into my kitchen?
00:35:25.470 --> 00:35:26.910
Speaker 0: You got a brush in your hand?
00:35:26.910 --> 00:35:29.150
Speaker 0: Get out of my kitchen.
00:35:29.150 --> 00:35:29.550
Speaker 2: Oh, yeah.
00:35:29.550 --> 00:35:30.270
Speaker 2: That's the worst.
00:35:30.270 --> 00:35:31.150
Speaker 0: Get out of my kitchen.
00:35:31.150 --> 00:35:31.390
Speaker 0: Yeah.
00:35:31.390 --> 00:35:32.750
Speaker 0: I've got girls with long hair.
00:35:32.750 --> 00:35:36.750
Speaker 0: I've got long hair, and I I run my kitchen like a professional
00:35:36.910 --> 00:35:37.310
Speaker 0: one.
00:35:37.310 --> 00:35:41.310
Speaker 0: I'm like, tie your hair back, wash your hands,
00:35:41.485 --> 00:35:45.485
Speaker 0: and I don't wash them out in the bathroom, then come in and wash
00:35:45.485 --> 00:35:46.445
Speaker 0: them a second time.
00:35:46.445 --> 00:35:47.885
Speaker 0: That's professional standards.
00:35:47.885 --> 00:35:48.365
Speaker 0: Right?
00:35:48.365 --> 00:35:49.885
Speaker 0: You wash your hand in the bath...
00:35:49.885 --> 00:35:50.285
Speaker 0: You...
00:35:50.285 --> 00:35:53.430
Speaker 0: Hands in the bathroom, then you come in and you wash your hands a
00:35:53.430 --> 00:35:54.150
Speaker 0: second time.
00:35:54.150 --> 00:35:54.350
Speaker 2: Yeah.
00:35:54.310 --> 00:35:56.390
Speaker 2: I don't think many people know that.
00:35:56.390 --> 00:35:59.030
Speaker 0: And food safety is a health thing.
00:35:59.030 --> 00:35:59.270
Speaker 0: Right?
00:35:59.270 --> 00:36:03.270
Speaker 0: Like, it is it is staying healthy, and washing your
00:36:03.430 --> 00:36:04.365
Speaker 0: hands is key.
00:36:04.365 --> 00:36:06.365
Speaker 0: Tying your hair back, washing your hands Taking
00:36:06.365 --> 00:36:07.085
Speaker 2: your bra off.
00:36:07.085 --> 00:36:07.885
Speaker 2: Nope.
00:36:07.885 --> 00:36:08.445
Speaker 0: I don't...
00:36:08.445 --> 00:36:09.325
Speaker 0: It doesn't affect...
00:36:09.325 --> 00:36:12.525
Speaker 0: Bra on or off doesn't affect your meal.
00:36:12.525 --> 00:36:13.805
Speaker 2: Doesn't affect the poultry.
00:36:13.805 --> 00:36:16.045
Speaker 0: Well, as long as they're tucked in under that apron.
00:36:16.045 --> 00:36:16.285
Speaker 0: Right?
00:36:16.285 --> 00:36:19.245
Speaker 0: We don't want them.
00:36:19.245 --> 00:36:21.700
Speaker 2: Oh my gosh.
00:36:21.700 --> 00:36:22.020
Speaker 2: Okay.
00:36:22.020 --> 00:36:22.820
Speaker 2: So we've...
00:36:22.820 --> 00:36:25.940
Speaker 2: I think one of the things that we maybe have talked about, but, Jody,
00:36:25.940 --> 00:36:27.140
Speaker 2: I don't know if there's anything you'd add.
00:36:27.140 --> 00:36:29.540
Speaker 2: I think in general, like Leftovers.
00:36:29.540 --> 00:36:29.860
Speaker 1: Yes.
00:36:29.860 --> 00:36:30.980
Speaker 1: Let's do leftovers.
00:36:30.980 --> 00:36:31.540
Speaker 1: Yes.
00:36:31.540 --> 00:36:35.540
Speaker 2: This becomes an issue in terms of, like, how long
00:36:35.805 --> 00:36:36.845
Speaker 2: are we keeping things?
00:36:36.845 --> 00:36:37.565
Speaker 2: We might have talked...
00:36:37.565 --> 00:36:41.565
Speaker 2: We might have answered it a little bit, but is there anything that you
00:36:42.045 --> 00:36:42.525
Speaker 2: think that...
00:36:42.525 --> 00:36:46.205
Speaker 2: Because you did get a a hundred percent in food safety at chef school,
00:36:46.205 --> 00:36:47.485
Speaker 2: so I'm asking you.
00:36:47.485 --> 00:36:48.020
Speaker 2: Yeah.
00:36:48.020 --> 00:36:48.340
Speaker 0: I did.
00:36:48.340 --> 00:36:49.380
Speaker 0: I got bonus marks.
00:36:49.380 --> 00:36:50.900
Speaker 0: I think I got a hundred and ten.
00:36:50.900 --> 00:36:51.100
Speaker 2: Yeah.
00:36:51.100 --> 00:36:52.340
Speaker 0: I got bonus marks.
00:36:52.340 --> 00:36:52.660
Speaker 0: Yeah.
00:36:52.660 --> 00:36:55.620
Speaker 0: I I love food safety because I just think that it...
00:36:55.620 --> 00:36:58.660
Speaker 0: With food safety comes pure confidence.
00:36:58.660 --> 00:36:58.980
Speaker 2: Okay.
00:36:58.980 --> 00:37:00.020
Speaker 2: I like that.
00:37:00.020 --> 00:37:01.540
Speaker 2: I like that.
00:37:01.540 --> 00:37:03.635
Speaker 0: I'm confident that my food is good.
00:37:03.635 --> 00:37:05.395
Speaker 0: I'm confident that it's safe.
00:37:05.395 --> 00:37:06.915
Speaker 0: I'm confident that you can eat it.
00:37:06.915 --> 00:37:07.395
Speaker 0: Right?
00:37:07.395 --> 00:37:08.915
Speaker 0: Like, a thermometer is the best...
00:37:08.915 --> 00:37:09.955
Speaker 0: Is is your best friend.
00:37:09.955 --> 00:37:11.315
Speaker 0: Like, I've got thermometers.
00:37:11.315 --> 00:37:14.515
Speaker 0: We all talk about as chefs, like, the feel of it and, you know,
00:37:14.515 --> 00:37:17.080
Speaker 0: using that hand as whatever.
00:37:17.080 --> 00:37:20.200
Speaker 0: You know, I've gotta make my spatula, like, you know what I'm talking, to
00:37:20.200 --> 00:37:21.720
Speaker 0: tell when something's done, Kirst.
00:37:21.720 --> 00:37:22.920
Speaker 2: Oh, like when meat is done.
00:37:22.920 --> 00:37:23.160
Speaker 2: Yes.
00:37:23.160 --> 00:37:23.400
Speaker 2: Yeah.
00:37:23.400 --> 00:37:24.600
Speaker 2: You can go by feel.
00:37:24.600 --> 00:37:25.800
Speaker 2: You can go by thermometer.
00:37:25.800 --> 00:37:29.000
Speaker 2: I think a thermometer is a good tool to use.
00:37:29.000 --> 00:37:29.480
Speaker 2: So we...
00:37:29.480 --> 00:37:32.825
Speaker 2: We're talking about leftovers.
00:37:32.825 --> 00:37:36.825
Speaker 2: There's there's definitely, like, days that you should keep things, like max
00:37:37.145 --> 00:37:38.985
Speaker 2: days.
00:37:38.985 --> 00:37:42.185
Speaker 0: Anything beyond three to four days, get rid of it.
00:37:42.185 --> 00:37:42.505
Speaker 0: Right?
00:37:42.505 --> 00:37:43.545
Speaker 0: Like, no one...
00:37:43.545 --> 00:37:47.545
Speaker 0: If if someone hasn't gobbled that up in three or four days, it probably
00:37:48.050 --> 00:37:49.570
Speaker 0: wasn't a winner of a dish.
00:37:49.570 --> 00:37:51.330
Speaker 2: I'm so guilty for that too.
00:37:51.330 --> 00:37:53.170
Speaker 2: I'm just like, one more day.
00:37:53.170 --> 00:37:56.370
Speaker 2: Like, who's gonna who's gonna eat it?
00:37:56.370 --> 00:37:57.970
Speaker 2: But then I think that reheating...
00:37:57.970 --> 00:38:01.970
Speaker 2: When I was thinking of the thermometer, it's reheating it as well that's just
00:38:01.995 --> 00:38:02.715
Speaker 2: as important.
00:38:02.715 --> 00:38:03.195
Speaker 2: Right?
00:38:03.195 --> 00:38:05.675
Speaker 2: A lot of people think that if you do cook the crap out of
00:38:05.675 --> 00:38:09.675
Speaker 2: it, if there was potential food poisoning, it
00:38:09.675 --> 00:38:10.315
Speaker 2: will go away.
00:38:10.315 --> 00:38:12.475
Speaker 2: That's not the case,
00:38:12.475 --> 00:38:13.595
Speaker 2: for most parts.
00:38:13.595 --> 00:38:13.795
Speaker 2: Right?
00:38:13.755 --> 00:38:14.955
Speaker 2: If it's there, it's there.
00:38:14.955 --> 00:38:15.195
Speaker 2: Right?
00:38:15.195 --> 00:38:18.390
Speaker 2: Like you said before, Jody, if you're not gonna be like, oh, it's been
00:38:18.390 --> 00:38:18.790
Speaker 2: four days.
00:38:18.790 --> 00:38:20.710
Speaker 2: I'll stick it in the freezer now.
00:38:20.710 --> 00:38:21.830
Speaker 2: And then any...
00:38:21.830 --> 00:38:22.710
Speaker 2: Then we're good.
00:38:22.710 --> 00:38:23.030
Speaker 2: But...
00:38:23.030 --> 00:38:24.150
Speaker 2: Yeah.
00:38:24.150 --> 00:38:28.150
Speaker 0: I I do wanna say, Chris, you said that the leftovers, like, every step
00:38:28.230 --> 00:38:28.630
Speaker 0: matters.
00:38:28.630 --> 00:38:28.950
Speaker 0: Right?
00:38:28.950 --> 00:38:32.065
Speaker 0: The way you cook it matters, then how quickly you cool it...
00:38:32.065 --> 00:38:35.345
Speaker 0: Cool things quickly, get them under refrigeration.
00:38:35.345 --> 00:38:35.905
Speaker 0: Right?
00:38:35.905 --> 00:38:38.865
Speaker 0: And and then when you're gonna cook it or reheat it again, you're looking
00:38:38.865 --> 00:38:41.025
Speaker 0: at, like, one sixty five.
00:38:41.025 --> 00:38:41.665
Speaker 0: Right?
00:38:41.665 --> 00:38:42.305
Speaker 1: Fahrenheit?
00:38:42.305 --> 00:38:42.705
Speaker 1: Okay.
00:38:42.705 --> 00:38:43.025
Speaker 0: That...
00:38:43.025 --> 00:38:43.585
Speaker 0: Fahrenheit.
00:38:43.585 --> 00:38:44.490
Speaker 0: Bare minimum.
00:38:44.490 --> 00:38:45.130
Speaker 0: Yeah.
00:38:45.130 --> 00:38:48.970
Speaker 0: And and that's what you wanna hit to make sure that it's that it's
00:38:48.970 --> 00:38:50.170
Speaker 0: hot enough.
00:38:50.170 --> 00:38:53.610
Speaker 0: Kirsty loves a salad at room temperature, but that salad pro...
00:38:53.610 --> 00:38:55.770
Speaker 0: It's not the proteins and whatever else.
00:38:55.770 --> 00:38:56.490
Speaker 0: Pull the...
00:38:56.490 --> 00:38:57.930
Speaker 0: Pull that dressing out early.
00:38:57.930 --> 00:38:58.410
Speaker 0: That's fine.
00:38:58.410 --> 00:39:00.375
Speaker 0: There's nothing in there to worry about.
00:39:00.375 --> 00:39:00.575
Speaker 0: Right?
00:39:00.535 --> 00:39:01.895
Speaker 0: There's some foods that are...
00:39:01.895 --> 00:39:04.455
Speaker 0: That you have to worry about and some foods that you want.
00:39:04.455 --> 00:39:06.455
Speaker 0: High protein foods are an issue.
00:39:06.455 --> 00:39:07.895
Speaker 2: High protein, high moisture.
00:39:07.895 --> 00:39:09.255
Speaker 2: I remember that from chef's school.
00:39:09.255 --> 00:39:13.255
Speaker 2: High protein, high moisture are your, like, really ones to be worried
00:39:13.415 --> 00:39:14.215
Speaker 2: about.
00:39:14.215 --> 00:39:15.630
Speaker 0: Neutral pH.
00:39:15.630 --> 00:39:16.110
Speaker 2: Right?
00:39:16.110 --> 00:39:16.510
Speaker 2: Yes.
00:39:16.510 --> 00:39:19.070
Speaker 2: Chicken is neutral in pH.
00:39:19.070 --> 00:39:23.070
Speaker 0: If they're highly acidic, that acid isn't letting anything happen.
00:39:23.550 --> 00:39:27.550
Speaker 0: That high salt content, right, like, nothing is thriving in high salt
00:39:28.190 --> 00:39:29.550
Speaker 0: or high acidity.
00:39:29.550 --> 00:39:33.550
Speaker 2: I think at the end of the day, you've got to learn to
00:39:34.475 --> 00:39:38.475
Speaker 2: store properly, process properly, you know, keep
00:39:38.635 --> 00:39:39.315
Speaker 2: things...
00:39:39.315 --> 00:39:42.395
Speaker 2: It's really the storage, I think, is is key.
00:39:42.395 --> 00:39:42.715
Speaker 2: Right?
00:39:42.715 --> 00:39:43.515
Speaker 2: Cooling down...
00:39:43.515 --> 00:39:45.750
Speaker 2: Cooling things down quickly.
00:39:45.750 --> 00:39:45.990
Speaker 2: Right?
00:39:45.990 --> 00:39:49.190
Speaker 2: I I remember my brother was saying, oh, we got so sick from leftover
00:39:49.190 --> 00:39:50.150
Speaker 2: Chinese food.
00:39:50.150 --> 00:39:51.350
Speaker 2: Couldn't imagine what have...
00:39:51.350 --> 00:39:52.470
Speaker 2: What would have gone wrong.
00:39:52.470 --> 00:39:54.230
Speaker 2: I'm like, it was the rice.
00:39:54.230 --> 00:39:57.935
Speaker 2: Like, they didn't cool it down properly before they made fried rice.
00:39:57.935 --> 00:39:58.975
Speaker 0: And and the other thing...
00:39:58.975 --> 00:39:59.295
Speaker 0: Yeah.
00:39:59.295 --> 00:40:03.295
Speaker 0: It's the it's the cooling, it's the storage, and it's contamination.
00:40:04.735 --> 00:40:05.695
Speaker 2: Yes.
00:40:05.695 --> 00:40:07.055
Speaker 2: Cross contamination.
00:40:07.055 --> 00:40:08.335
Speaker 0: Cross contamination.
00:40:08.335 --> 00:40:10.255
Speaker 0: So your hands are one of them.
00:40:10.255 --> 00:40:12.180
Speaker 0: Pets are another thing.
00:40:12.180 --> 00:40:13.940
Speaker 0: Using cutting boards.
00:40:13.940 --> 00:40:14.260
Speaker 0: Right?
00:40:14.260 --> 00:40:14.660
Speaker 0: Yeah.
00:40:14.660 --> 00:40:18.660
Speaker 0: Like your hair, using a knife to cut raw chicken and then
00:40:18.820 --> 00:40:21.460
Speaker 0: cutting your raw vegetables, being mindful.
00:40:21.460 --> 00:40:22.580
Speaker 0: I know these things that...
00:40:22.580 --> 00:40:26.580
Speaker 0: They sound wild, but but, you know, like, they're
00:40:26.605 --> 00:40:27.805
Speaker 0: not.
00:40:27.805 --> 00:40:28.445
Speaker 1: Okay.
00:40:28.445 --> 00:40:30.445
Speaker 1: This has been,
00:40:30.445 --> 00:40:31.405
Speaker 1: very informative.
00:40:31.405 --> 00:40:35.085
Speaker 1: I really actually thought it was a great episode for us to do because
00:40:35.085 --> 00:40:38.125
Speaker 1: we talked about a few different things that I think I didn't know and
00:40:38.125 --> 00:40:39.325
Speaker 1: I'm sure others didn't know.
00:40:39.325 --> 00:40:42.930
Speaker 1: So, Jody, as we wrap up, give us, like, the last word on food
00:40:42.930 --> 00:40:43.250
Speaker 1: safety.
00:40:43.250 --> 00:40:47.090
Speaker 1: What what do you what do you want people to remember about this episode?
00:40:47.090 --> 00:40:49.650
Speaker 0: It's not personal, my friends.
00:40:49.650 --> 00:40:49.970
Speaker 0: I...
00:40:49.970 --> 00:40:52.405
Speaker 0: What I'm saying is not personal.
00:40:52.405 --> 00:40:53.925
Speaker 0: It's it's really...
00:40:53.925 --> 00:40:54.165
Speaker 0: No.
00:40:54.165 --> 00:40:58.165
Speaker 0: It's like, I'm giving you professional advice the way that we
00:40:58.405 --> 00:41:02.405
Speaker 0: handle and carry ourselves as professional chefs in professional kitchens.
00:41:03.045 --> 00:41:03.525
Speaker 0: Right?
00:41:03.525 --> 00:41:03.765
Speaker 0: It...
00:41:03.765 --> 00:41:04.165
Speaker 0: It's...
00:41:04.165 --> 00:41:07.800
Speaker 0: It doesn't hurt for us to follow those same principles at home.
00:41:07.800 --> 00:41:10.360
Speaker 0: I know they're a little bit more lax at...
00:41:10.360 --> 00:41:11.480
Speaker 0: In your home.
00:41:11.480 --> 00:41:15.480
Speaker 0: And just because your grandmother's grandmother's grandmother did it,
00:41:15.720 --> 00:41:17.720
Speaker 0: doesn't mean that it's still safe.
00:41:17.720 --> 00:41:21.720
Speaker 0: And just because it's safe for you today, as we get older,
00:41:22.105 --> 00:41:26.105
Speaker 0: right, or if we're feeding our younglings, it may not be safe for
00:41:26.185 --> 00:41:27.705
Speaker 0: them.
00:41:27.705 --> 00:41:29.625
Speaker 0: So it's not a personal thing.
00:41:29.625 --> 00:41:31.225
Speaker 0: Like, it's it's...
00:41:31.225 --> 00:41:35.225
Speaker 0: People have felt in the the food safety series that we've got on Instagram
00:41:36.020 --> 00:41:39.380
Speaker 0: that I'm personally attacking,
00:41:39.380 --> 00:41:42.340
Speaker 0: you know, generations
00:41:42.340 --> 00:41:45.700
Speaker 0: of of cultures, and it's not at all.
00:41:45.700 --> 00:41:46.100
Speaker 0: Right?
00:41:46.100 --> 00:41:50.100
Speaker 0: Like, when you know better, you do better, I guess.
00:41:50.420 --> 00:41:51.615
Speaker 0: Right?
00:41:51.615 --> 00:41:52.255
Speaker 0: Yeah.
00:41:52.255 --> 00:41:53.375
Speaker 0: When in doubt, throw it out.
00:41:53.375 --> 00:41:54.895
Speaker 0: I think that's a saying.
00:41:54.895 --> 00:41:55.295
Speaker 2: We...
00:41:55.295 --> 00:41:56.815
Speaker 2: I feel like I learned that in chef school.
00:41:56.815 --> 00:41:57.135
Speaker 1: Yep.
00:41:57.135 --> 00:41:57.375
Speaker 1: Okay.
00:41:57.375 --> 00:41:57.855
Speaker 1: That was good.
00:41:57.855 --> 00:41:59.135
Speaker 1: And that's gonna be the title.
00:41:59.135 --> 00:42:01.135
Speaker 1: I'm just gonna say that out loud.
00:42:01.135 --> 00:42:03.455
Speaker 1: When in doubt, throw it out.
00:42:03.455 --> 00:42:05.790
Speaker 2: I love it.
00:42:05.790 --> 00:42:08.030
Speaker 1: Thank you for joining us in the kitchen today.
00:42:08.030 --> 00:42:12.030
Speaker 1: If you'd like to know more about what we talked about, including recipes, recommendations,
00:42:12.190 --> 00:42:16.190
Speaker 1: and links to Jody and Kirsty's full selection of online classes, you can find
00:42:16.270 --> 00:42:20.105
Speaker 1: everything in the show notes or visit the Culinary Studio website.
00:42:20.105 --> 00:42:23.945
Speaker 1: If you enjoyed today's episode, please subscribe to the podcast and take a moment
00:42:23.945 --> 00:42:25.545
Speaker 1: to leave us a review.
00:42:25.545 --> 00:42:29.465
Speaker 1: Chef Over Your Shoulder is a member of the Bespoke Productions Hub podcast network.
00:42:29.465 --> 00:42:31.465
Speaker 1: Happy cooking.