Why Everyone Should Know Their Way Around the Kitchen

I always considered the instant-read thermometer to be a useful but slightly obscure tool. I had no idea that it is now essential for everyone's health.

According to a disturbing article on the front page of today’s Times, major frozen-food corporations can no longer vouch for the safety of their offerings. After a spate of illnesses related to frozen chicken pot pies and the like, the companies are insisting that the consumer check the internal temperatures of their reheated meal to make sure they've heated it sufficiently to kill any pathogens.

Apparently, even if you prefer to throw a frozen dinner in the microwave, you’re going to have to learn basic skills. I guess we’re all cooks now.

Comments

[Emily]

Yes, I heard a while ago that the microwave chicken pot pie is one of the most dangerous things you can eat. I can't remember where I read that. A press release from a company selling better microwaves? Probably. But those guides on boxes of frozen microwave food are apparently hooey.

I guess I'll have to start making my own hot-pockets. Hey, that's a pretty good idea.

[Jill Mann]

I have always checked the temp on all the food I cook. I also, will not anything that has sat out for more than twenty minutes. Think of all the bacteria that will start to grow in just a short time. I don't want to get sick for something that takes a minute to check.