[Sca-cooks] Safety in the Kitchen

[ekoogler1 at comcast.net]

I know this is a living history group and you probably don't want to use anything that isn't period.  However, we do have to be a little more careful with how we handle things as our systems just aren't used to all of those little "nasties" that our ancestors' systems could handle.  Would it be unreasonable to use some of those disposable cutting boards?  Failing that, you should probably have some kind of bleach or something to clean off those wooden cutting boards...particularly after working with poultry.  Or maybe a good dunk in boiling water might kill the nasties.

It is also important that you keep the meat refrigerated up until the time you are ready to cook it.  I know that it's not period, but, as indicated above, better you be a little out of period than to make your audience ill.

Kiri
> >>
> >>I am giving a lecture at our local practicum on safety in the 
> >>kitchen.  I have
> >>quite a bit of information and want to round it out more.
> >>
> 
> I'm going to expand this... How do you handle food safety in an 
> outside kitchen?
> 
> We cook a feast once a year in a place with NO running water, all 
> water and ice are carried in.  This is a living history group, and 
> trying to look period.
> 
> How do you handle raw meat in places that cant be cleaned easily?
> 
> We are using unfinished wood tables, that cant really be cleaned.
> I cover them with clean table cloths, and change as necessary.
> and cutting boards for raw meat.
> 
> Ranvaig
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