FOR HEALTH SAFETY REASONS there has been much discussion regarding using plastic wrap to cover dishes or foods while they cook in the high heat of microwave ovens. Recent research has been stating that the plastic allows harmful chemicals to be leached into the food with the condensation that drips even though a corner of the plastic is turned back to allow steam to escape. This can allow potential cancer causing chemicals to contaminate food. Some researchers think that even wax paper isn’t safe enough.
THE HEALTHY COOK uses a glass or ceramic bowl or plate with a glass lid, or plain paper towels draped over the plate or bowl. Avoid colored paper towels due to the dye they contain. Whole, washed potatoes, pierced with a knife, can be wrapped in a damp, plain paper towel then placed into the microwave for safe cooking. Many foods being cooked don’t require any type of cover at all. Do not use plastic dishes of any kind to heat foods in the microwave as they cannot take the heat and can melt or shrivel causing a health risk.
WET PRODUCE due to the constant misting the grocery stores do these days can ruin fragile greens and other delicate items. To help prevent this, remove all wet produce from their plastic bags as soon as you unload the groceries. Put into a dish rack placed in the sink to allow drainage or onto paper towels on the counter and let sit for at least 20 to 30 minutes to dry a bit. If you plan to use all the produce the same day as purchased, wash it, wrap in clean towels, place into large plastic bags or covered containers and refrigerate
until ready to prepare for dinner. Otherwise, wrap each item in clean paper towels and place into clean, dry plastic bags. Press out excess air, place a twisty on the end of the plastic bag and refrigerate in a storage bin. This method helps to make produce last longer and not turn to black mush before you can use it. When shopping for produce, as you get plastic bags, take extra to have clean, dry ones to use for your storage. Only wash produce on the day you plan to use it. Use a drop of dye free dish washing soap and suds your hands to wash the leaves and skins of
vegetables. Rinse thoroughly, drain free of excess water, wrap in paper towels and store in refrigerator until ready to prepare. Salad greens will be crispier. Only buy enough produce to use within five days for fresher taste.
FREEZER STORAGE is great, but to be sure food thaws well, it must be wrapped properly to keep out the oxygen and ice crystals that can dry out or shrink foods. That package of buns, those bagels, cake slices or other delicate items you bought or baked will keep their original shape a lot better if they are triple wrapped. First, wrap each item individually in plastic wrap. Then place into a large plastic bag and use a twisty to secure the end. Now put this bag into another large plastic bag and secure with a twisty. Or use a Ziploc bag.
By keeping as much air out of the food as possible, when the item is thawed it will not be shriveled up or full of ice crystals. Also, it is easier not to have to separate a frozen food item when you only want one at a time. This technique works well for either raw or cooked meats, too.
PRODUCT INFORMATION is available in a section in the back of the cookbook as a guide to choosing healthy products for ingredients in cooking.
BEWARE OF HEAT!
With summer on its way, and the hotter temperatures this brings, being aware of the dangers of transporting food is paramount and includes food from the grocery store, to take for lunch, a picnic or other places. For a large amount of food, buy an ice chest and the frozen blue ice blocks to transport your cold items for safety. If you are on the way home from work or have to make a quick, unscheduled stop, purchase a large insulated bag available at natural foods stores, Trader Joe’s and some supermarkets that will help to protect your cold items. Food poisoning can be a most painful experience and even cause death in some people. Be AWARE and protect you and your family.
All rights reserved . This recipe is supplemental to and property of COOKING HEALTHIER WITH THE HEALTHY COOK by Helen Taylor Smith. Permission is granted for personal use only. No commercial use permitted without explicit written contract with the author.
