March 9, 2006

I was looking for my long-lost food processor, the appliance that was going to revolutionize my kitchen productivity a few years ago. While searching, I came upon my yogurt maker, ice cream maker, bamboo vegetable steamer, pasta press and tortilla press.

Yes, I must have been planning to be a gourmet chef at a less busy time in my life.

As I moved appliances out of my way in search of my food processor, I found my “amazing” meat thawing tray still in its box, a Christmas gift from a well-intentioned relative. I was a little leery of using something that promoted thawing meat at room temperature because I thaw things in the refrigerator or microwave oven.

I gave up my pursuit of the food processor and asked my husband if he had seen it.

“It’s in my shop,” he answered. “I’m not sure why it’s there,” he quickly added, noting my confused expression. I don’t think he’s making snacks while repairing chairs and tables, but you never know.

Most people have a fair number of kitchen appliances and gadgets. Some become favorites and others get lost in the cupboard. The USDA Meat and Poultry Hotline staff checked with microbiologists and others to learn if some of the appliances pose any food safety concerns. Here’s what they had to say about a couple of gadgets.

Thawing trays, which are made of superconductive metal alloys, are promoted for their ability to cause fast defrosting at room temperature. USDA recommends these safe food handling tips:

• Be sure the surface of the food lies perfectly flat against the tray’s surface.
• To remain safe, keep raw meats and poultry at room temperature no longer than two hours. If the room temperature is more than 90 degrees, keep food on the tray only for an hour.
• Immediately cook the thawed food or refrigerate it a maximum of two days before using. Cook the food thoroughly, using a food thermometer to check doneness.
• Clean the thawing tray thoroughly with hot soapy water.

“Thermoelectric cooler/warmer” devices are plugged into a car’s cigarette lighter and are meant to replace ice-filled insulated coolers, as well as keep foods warm. Some manufacturers state that food can be reheated in the device. However, the maximum heating temperature is just 125 degrees. The manufacturers claim the device keeps the food 45 degrees cooler than the outside air temperature.

These devices cause great concern among food safety experts. They don’t appear to keep food adequately cold or hot. A car’s interior can reach 160 degrees in a matter of minutes during warm summer months. That means the food would be at 115 degrees, which is an ideal temperature for pathogens (disease-causing germs) to grow and multiply.

Here’s the expert advice:

• Keep food out of the “danger zone” of 40 to 140 degrees.
• Stay with “old-fashioned” coolers filled with plenty of ice instead of using these devices.

Here’s a recipe that doesn’t require any special gadgets, unless you can find your food processor to slice and dice the vegetables.

Sensational Five-layer Dinner

2 – 3 medium sliced potatoes
2 c. sliced carrots
1/4 tsp. black pepper
1 lb. browned and drained ground beef
1/2 c. chopped onion
1 1/2 c. green beans (canned/drained or frozen)
1 can tomato soup

Brown the beef with chopped onion, then drain. Preheat the oven to 350 degrees. Grease a baking pan or casserole dish. Layer ingredients in order given. Cover. Bake for 45 minutes or until tender. Uncover and bake for 15 more minutes.

Variations include using peas or corn instead of green beans or using your favorite cream soup instead of tomato soup.

Makes 6 servings. Each serving has about 330 calories, 11grams of fat and 31grams of carbohydrate.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu

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