Tip of the Week
Defrosting food out in the kitchen could result in a nasty case of food poisoning.
This is due to the outside of the food warming to temperatures within the “Danger Zone” (between 8°C – 63°C) whilst the core of the food is still frozen. By the time the core has defrosted, any bacteria present on the raw item has had plenty of time to multiply in ideal temperature conditions.
Defrost under controlled temperature conditions – overnight in fridge.
Weekly Food Fact
Ever wondered what makes some ice cloudy? It’s tiny, trapped air bubbles which refract the light. Water expands as it freezes, and freezes from the outside in, so the air is pushed to the centre of the cube, which is why ice cubes tend to have particularly opaque centres.
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