Comments on: Myth Buster: The Five Second Rule http://skinnychef.com/blog/five-second-rule Healthier Living, One Step At A Time Thu, 24 Jul 2008 16:39:13 +0000 http://wordpress.org/?v=2.5.1 By: Skinny Chef http://skinnychef.com/blog/five-second-rule#comment-110 Skinny Chef Tue, 30 Oct 2007 21:58:57 +0000 http://skinnychef.com/blog/myth-buster-the-five-second-rule#comment-110 I agree with you Kathy :) Per the kitchen sponge- I throw my in the dishwasher before they get too gross. The bleach in the dishwashing detergent kills the bacteria and the smell. When they get too smelly, I toss em! I agree with you Kathy :)
Per the kitchen sponge- I throw my in the dishwasher before they get too gross. The bleach in the dishwashing detergent kills the bacteria and the smell. When they get too smelly, I toss em!

]]> By: Kathy Maister http://skinnychef.com/blog/five-second-rule#comment-114 Kathy Maister Tue, 30 Oct 2007 21:25:03 +0000 http://skinnychef.com/blog/myth-buster-the-five-second-rule#comment-114 As the saying goes...when in doubt...throw it out! Jake, 12-16 hours!!!! You must be crazy! :) What gives me the creeps are kitchen sponges. I use a small kitchen cloth instead. Every night it gets thrown in the laundry along with the dish towel. As the saying goes…when in doubt…throw it out!
Jake, 12-16 hours!!!! You must be crazy! :) What gives me the creeps are kitchen sponges. I use a small kitchen cloth instead. Every night it gets thrown in the laundry along with the dish towel.

]]> By: Jake http://skinnychef.com/blog/five-second-rule#comment-113 Jake Tue, 30 Oct 2007 02:03:36 +0000 http://skinnychef.com/blog/myth-buster-the-five-second-rule#comment-113 Yes, food safety seems to be featured quite a bit lately - just like this debate over MRSA in schools. I feel that somehow, people have lost touch with what's safe and what's not. Use some common sense! One of my wife's pet peeves is when I leave cooked food out on the counter - over night. From a food safety perspective, I like to remind her that while bacteria grow fairly quickly, it probably takes 12-16 hours for it to reach a critical point at which I wouldn't eat it any more. Yes, food safety seems to be featured quite a bit lately - just like this debate over MRSA in schools. I feel that somehow, people have lost touch with what’s safe and what’s not. Use some common sense!

One of my wife’s pet peeves is when I leave cooked food out on the counter - over night. From a food safety perspective, I like to remind her that while bacteria grow fairly quickly, it probably takes 12-16 hours for it to reach a critical point at which I wouldn’t eat it any more.

]]> By: Jill - GlossyVeneer http://skinnychef.com/blog/five-second-rule#comment-112 Jill - GlossyVeneer Sun, 28 Oct 2007 02:07:42 +0000 http://skinnychef.com/blog/myth-buster-the-five-second-rule#comment-112 "Should be refrigerated" not "sound be refrigerated". What's up with my typing?! “Should be refrigerated” not “sound be refrigerated”.
What’s up with my typing?!

]]> By: Jill - GlossyVeneer http://skinnychef.com/blog/five-second-rule#comment-111 Jill - GlossyVeneer Sun, 28 Oct 2007 02:06:20 +0000 http://skinnychef.com/blog/myth-buster-the-five-second-rule#comment-111 I seem to be seeing articles about food safety more and more lately. And when I see the lists of everything in a kitchen that sound be refrigerated (from nuts, to flours, to oils, etc.) I'm beginning to think that kitchens are made all wrong. The cabinets should all be refrigerated! ;-) I have a great set of flexible cutting boards, each with a different picture in the middle for fish, chicken, beef, and veggies. Makes it really easy to avoid the cross-contamination. I seem to be seeing articles about food safety more and more lately. And when I see the lists of everything in a kitchen that sound be refrigerated (from nuts, to flours, to oils, etc.) I’m beginning to think that kitchens are made all wrong. The cabinets should all be refrigerated! ;-)
I have a great set of flexible cutting boards, each with a different picture in the middle for fish, chicken, beef, and veggies. Makes it really easy to avoid the cross-contamination.

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