Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 83

Modern food-safety advice can be the enemy of good home economics. It encourages wastefulness and, worse, it promotes the idea of microwaving chilled or frozen food in sealed containers. Talk of reheating food is viewed by the food-safety authorities as subversive stuff – dangerous talk perverting the nanny state’s plan to make all food safe. But there’s no hope of making all food safe. Not when 60 million humans are on the loose – eating dirt as babies, sharing dinners with family pets as toddlers. Who hasn’t occasionally sampled the glory of a dropped 99 ice cream with its topping of earth and grass, or gallantly rescued a dusty boiled sweet from under the sofa? And in adulthood there are all sorts of opportunities to eat living food, as you begin to enjoy handmade cheeses, air-dried meat and reheated leftovers.

The thing to bear in mind is that the most dangerous thing about food is the person handling it. If you store and reheat food, use your common sense, and your senses. Keep cooked food in clean, sealed containers in the fridge and check it for signs of deterioration in terms of appearance and smell. Always make sure you reheat food thoroughly before use, and the risk to anyone who’s had that dirt-eating, droppedlolly childhood should be low.