Sanitation. Boring, isn’t it?
In the old times we were kids playing on unpaved streets and sandlots. Usually we got very dirty but this was a real concern only for our mothers. As many people from these times I've always seen care about cleaning as something petty bourgeois and snobbish. However it seems to me that things have changed.
Nowadays we have toxins and super-bacteria that maybe interact to each other to breed new super-ultra-bacteria or super-ultra-toxins or something like that. Not to mention the viruses. Probably too much for our traditional body defense mechanisms. Abrupt changes on the environment require special care.
Since this is a blog intended to the savoir faire of people who doesn’t savoir well what to faire in the kitchen and who doesn’t follow cooking programs on tv, I found important to call your attention to the sanitation of fruits and vegetables. It is a time-consuming and non-creative, but essential part of the job (Have you ever seen people coughing over unprotected fruits in the market? Yeah, I did.)
To get rid of micro-organisms I use a bow with a solution of 1 tablespoon of chlorine bleach for each liter (1/4 gallon) of water – you can find more detailed instructions about this in Internet. After washing up fruits and vegetables with a kitchen sponge set aside for this particular use I put them into this solution for at least thirty minutes and after this I wash them again in flowing water to remove any trace of chlorine. They are ready to use. It is necessary even for those vegetables you are going to peel.
If it looks a lot of work for you, you’re right. But results certainly pay all the effort. Fruits and vegetables are renewed, their aromas get fresher and their colors look brighter; additionally they seem to last longer in the fridge. Moreover, since you already have a lot of work to conquer admirers with your cooking skills, maybe it would be a good idea to take some measures to keep them alive and healthy. Won't you tell me you think cooking was just show business...
Nowadays we have toxins and super-bacteria that maybe interact to each other to breed new super-ultra-bacteria or super-ultra-toxins or something like that. Not to mention the viruses. Probably too much for our traditional body defense mechanisms. Abrupt changes on the environment require special care.
Since this is a blog intended to the savoir faire of people who doesn’t savoir well what to faire in the kitchen and who doesn’t follow cooking programs on tv, I found important to call your attention to the sanitation of fruits and vegetables. It is a time-consuming and non-creative, but essential part of the job (Have you ever seen people coughing over unprotected fruits in the market? Yeah, I did.)
To get rid of micro-organisms I use a bow with a solution of 1 tablespoon of chlorine bleach for each liter (1/4 gallon) of water – you can find more detailed instructions about this in Internet. After washing up fruits and vegetables with a kitchen sponge set aside for this particular use I put them into this solution for at least thirty minutes and after this I wash them again in flowing water to remove any trace of chlorine. They are ready to use. It is necessary even for those vegetables you are going to peel.
If it looks a lot of work for you, you’re right. But results certainly pay all the effort. Fruits and vegetables are renewed, their aromas get fresher and their colors look brighter; additionally they seem to last longer in the fridge. Moreover, since you already have a lot of work to conquer admirers with your cooking skills, maybe it would be a good idea to take some measures to keep them alive and healthy. Won't you tell me you think cooking was just show business...
Comments
Post a Comment