FAQs: Cutting Boards and Kitchen Counters--Selection and Care

By Ethel Tiersky

May 31, 2016

cutting boardWhat types of cutting boards and kitchen counters should consumers purchase?  What sort of care do they need?   Do they need to be sanitized after each use? In what ways do cleaning and sanitizing differ?  How does one sanitize?  Let's find out what Shelf Life Advice Board scientists advise.

Shelf Life of Foods: What You Need to Know

By Ethel Tiersky

May 23, 2016

refrigeratorDespite the fact that the name of this site is Shelf Life Advice, it's impossible to guarantee that the shelf life information we give you will accurately predict how long a particular edible item will last in your home. And despite the fact that many of your food purchases have a use-by date stamped on them, the food is likely to seem just fine to you for days or even weeks after that date. We asked the scientists on our site's Advisory Board to enlighten us about shelf life and use-by dates by answering the questions below. 

“Myth-information” about Food Safety: You’d Better Not Believe It

By Ethel Tiersky

May 03, 2016

Food PyramidOne dictionary definition of a myth is a widely held belief that has not been proved.  However, as used today, the word usually refers to an idea that’s widespread but wrong. When the myth is about safe ways to handle food, it can also be unsafe.  The following myths were excerpted from an article created by Alaska’s Food Safety and Sanitation Program. The explanations debunking these myths can eradicate misconceptions you may have and help you operate your kitchen based upon scientific facts rather than fiction.

What is the best way to clean fruits and vegetables?

By Susan Brewer Ph.D.

Apr 25, 2016

All fruits and vegetables should be washed well with water. A scrub brush should also be used on for hard-skinned fruits (for example, apples and cantaloupe) and vegetables with irregular skins (such as squash and potatoes) Following these procedures will get them as clean as commercial washes.

Everything You Need to Know about Wrapping Food Right

By Ethel Tiersky

Apr 23, 2016

food storage Why wrap food? That’s easy to answer. We do it to prevent oxidation (interaction with oxygen that causes food to deteriorate), loss of moisture, discoloration, transfer of odors, and microbial cross-contamination.

 

How best to wrap (or store) food?  That takes a lot more space to answer. The array of storage wraps, bags, and containers in the supermarket can leave one befuddled about what product is best for what purpose.  In addition to regular plastic wrap, today there are plastic wraps  and bags for freezing as well as plastic wrap that’s presumably microwave-safe  and wraps that clings better than the original versions (such as Saran Cling Plus).  There are plastic containers in a variety of sizes and shapes, some labeled microwave safe. Then there’s aluminum foil. (Don’t call it tin foil.  It isn’t made with tin anymore.) It comes in various lengths, widths, and strengths as well as a nonstick version and pop-up foil wrappers.

 

Of all these wrapping products, what best protects your foods from air, pathogens, and each other? Click below  to reach 18 Q/As that tell how to extend the shelf life of foods and wrap them safely.

What’s in My Water? Answers to FAQs

By Ethel Tiersky

Apr 06, 2016

Thirsty? What could be better than a tall, cold glass of water?  But how much do you know about the contents of that glass? Recent media attention focused on water contamination has caused us to revisit this topic and seek expert answers to questions not answered elsewhere on the site. 

 

First, let’s get a little background about the water supply we depend upon:

 

The Right Care for Your Dishwasher and Microwave

By Ethel Tiersky

Mar 04, 2016

Dishwasher getting vinegar treatmentFor the dishwasher or microwave to get our attention, it usually has to stop working.  But that shouldn't be the case. If we don't treat our appliances with care, they are likely to mistreat us. Does a dishwasher need cleaning? If so, why and how? What shouldn't be heated in a microwave? Below are responses to these questions and other important matters concerning these appliances from 3 scientists who serve on our site's Advisory Board and from companies that manufacture these appliances.

Kids and Cooking: A Good Combo

By Ethel Tiersky

Feb 23, 2016

kids and cookingIs cooking fun? Maybe you think it's work, but kids see things differently. A 3-5 year old can get a big kick out of peeling or cracking eggs, scraping carrots, smearing butter on toast, decorating a pizza with toppings, stirring cheese into macaroni, or building a sandwich.  Supervised chopping and cutting is also an enjoyable challenge for a young youngster. And as the years advance, hopefully the child who has had pleasant experiences with cooking will move on to making one dish independently and then, in the teen years, preparing a whole meal for the family.  How can you get kids interested in cooking?  Why should you?  This article answers both questions.

What will you be dining on this year? Here are predictions from folks in the know

By Ethel Tiersky

Jan 13, 2016

Those of us of an unmentionable age may have trouble recollecting the immediate past (for example, 3 minutes ago where did I put our reading glasses?),  but we can prognosticate about foods of the future, thanks to help from experts.

 

If GE salmon came to your supermarket, would you recognize it?

By Ethel Tiersky

Dec 23, 2015

Shortly before Thanksgiving 2015, the FDA granted final approval for thej sale of genetically modified salmon, making this very nutritious fish the first GMO animal the U.S. government has allowed on the market.   Although genetically modified plant products are ingredients in roughly 70% of processed American foods with no labeling required,  the EWG (Environmental Working Group) and other consumer advocacy groups are making more news by objecting (primarily through online campaigns) to the fact that, once GE salmon is in stores, consumers may have no way of telling the modified salmon from conventional salmon.  The argument is that we have a right to know the nature of the food we're buying and eating.  The underlying concern: fear that the product could be harmful to human health.

 
 

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