EKU food and nutrition expert speaks on Thanksgiving cooking safety
RICHMOND, Ky. ( FOX 56 ) — Planning and cooking a Thanksgiving feast can be fun, but it can also get chaotic if you aren’t careful.
An expert from Eastern Kentucky University offered up some tips to help make your Thanksgiving as safe and enjoyable as possible.
Chef Sangwook Kang is an associate professor at EKU, sharing his culinary knowledge with the next generation. Much like his class space, home kitchens everywhere are expected to be packed with ingredients, dishes, and all kinds of food. It can be a lot to keep track of, but Dr. Kang has some tips to make it easier.
“Food safety compliance is the most important thing during Thanksgiving. When you thaw a frozen turkey, we need to follow the guidelines recommended by the USDA. We also need to check the internal temperature when you cook the turkey, and we need to avoid cross-contamination when we handle food items,” Kang said.
Cross-contamination is an important, but sometimes overlooked, issue. It’s especially crucial during Thanksgiving, when the same utensils are often used for different foods. When it comes to cutting boards, for example, it’s best to separate their uses as much as possible.
“Normally, in most houses, we’ll only have one or two different types of cutting boards. In that case, you’ll need to make sure that when you use it, you need to wash and wipe it, then set it up like a new cutting board,” Kang said.
Between turkey, stuffing, and whatever else you may prepare, Kang said to watch how much you’re trying to cook at one time and keep your eye on the clock.
“Before you start cooking, you need to make a plan. You need to use time management. Based on that, you can set a timer. These days, we use smartwatches. Use yours. Work wisely, set a timer, and check other things to be completed on time,” Kang said.
