County health officials warn of food poisoning

28 Nov 2015 | Author: | No comments yet »

County health officials warn of food poisoning.

“We’re issuing a ‘leftover alert’ to remind holiday chefs that food safety doesn’t stop once the meal is prepared,” said Andrea Gamble, food-protection supervisor for the Salt Lake County Health Department. “How you handle the food after the meal is equally important,” she added, noting that “reheating will not always destroy the culpable bacteria, so consumers must act to prevent it.” Gamble has a formula — “2 hours/2 inches/4 days” — that she cites when asked for recommendations about how to avoid becoming one of the 400,000 Americans who get food poisoning each year after Thanksgiving. • Refrigerated foods should be no deeper than about 2 inches thick because it’s unsafe to store food in large chunks that do not cool quickly enough. “Remember the old rule,” Gamble said. “Keep hot foods hot and cold foods cold. But if you were blessed enough to be pushing away from a groaning table yesterday — or if you’re facing a few “soaker” pans by the sink — maybe you’re not so keen to dive back into Thanksgiving redux under plastic wrap.

Beyond offering a Turlafel as the coolest leftover sandwich you can make (and watch; uses turkey meat, stuffing, cranberry sauce), we’ll give you options for repurposing holiday foods into make-ahead, freezable bounty — including the extra bits of raw ingredients now stuffed into your crisper drawer. The last thing on my stove, while I washed stemware, was a pot of water with the roasted bones and bits plus a half onion from the refrigerator. (Normally I’d toss in a few whole spices but because I roasted my bird a la pasilla chili rub, the stock was nicely seasoned on its own.) It burbled, it cooled; I added a squeeze of fresh lemon juice and poured it all into zip-top bags and now it’s packed flat in cold storage.

But you can also start from leftover cranberry sauce, reheating it in a saucepan for 5-7 minutes and adding water as needed to achieve a syrupy consistency. Over at Food and Wine, Justin Hampton, the lead bartender at Washington D.C’s Poste, explains how to transform your turkey drippings into a bourbon-infused cocktail that tastes a bit like somebody spiked grandma’s chicken soup.

And there’s no better place to start than with food blogger Michael Procopio’s “The Coping Mechanism,” an eggnog-esque concoction that promises to take the edge off the family blitz you just endured. 1.

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