Remember when your mam would sit you down and tell you that, “failing to prepare is preparing to fail”? Maybe your Leaving Cert, a job interview, or your theory test were around the corner and she had your nan on standby to light a candle for you. Well, she was right and nowhere is that saying more true than in the kitchen. Today, we’re taking a look at some of the basics of food prep to turn you into a kitchen whiz in no time.
The basics of food storage and prep
We’ll get to the meatier tips in a minute, but first let’s take a quick look at the best practices around food prep.
- Always read the labels on your food for proper storage instructions, and never use food past its use-by-date. If you’re washing food, make sure your hands and any counters and cutlery you’re going to use are clean too.
- Freeze any meat you don’t plan on using within three days to keep upset tummies away. Invest in freezer bags and store meat in portions to avoid freezer burn or contamination.
- Never defrost meat at room temperature. Your safest bet is to pop it in the bottom of the fridge and leave it overnight. Only cook your meat if you’re sure it has properly thawed out.
- Never put cooked food on a chopping board or plate, etc., that had raw meat on it.