Last week we posted a fantastic piece by chef J. Kenji López-Alt called Food Safety and Coronavirus: A Comprehensive Guide. Please read it if you have not.
We also posted the video by a Michigan doctor about how to bring food into your kitchen during the pandemic.
A Food Partier! wrote in saying reports from other doctors debunk the above video which “takes food cleaning way beyond what most Americans currently do or are even willing to do.” I heard other similar feedback online. In response, a Washington Post article was posted by a Harvard School of Pubic Health professor, which offers a simpler approach.
My take on this is it depends who you are cooking for; only yourself, others (maybe at-risk), or the public. Each category deserves more strict food safety standards.
San Mateo County of Health recently sent residents this handout on Takeout & Delivery Food Safety
If we hear more clarification, or you do, post updates.
Time for our new weekly segment Insider Tips, :) easy meal prep suggestions for a world stuck inside and needing inspiration in the kitchen, especially with food you bought cuz it was on the shelf - but now have no idea what to do with it.
Food Party! Insider Tip #1: What do I do with that block of tofu?
A: BBQ’ed Tofu
What you need: Tofu (extra firm) and that not-too-old BBQ sauce in the back of the fridge
How to: Slice tofu into 1” thick slabs
Lay tofu flat on a dish towel.
Wrap up, place a cutting board over tofu, and something heavy on top. Press 20 minutes to remove excess water.
Place tofu in a flat tupperware, cover with your favorite BBQ sauce.* Let sit overnight if you have the time.
Preheat and oil your grill. BBQ on medium, until charred on both sides. Don’t cook it too fast; you want the tofu to dry a little, and char a little, but not burn. Use a low, indirect heat and cover the grill while cooking. Cooking time will vary depending on your grill, but try to give it 8 - 15 minutes per side. If you give it the time it needs, the result will be a meaty, seasoned slab of yummy protein. Eat as is, add to stirfries, or along with pasta and tomato sauce.
* Add an umami-like depth, and jump on a new trend by adding a splash of bottled liquid smoke into the BBQ sauce before marinating the tofu
photo from web
photos by LSIC unless noted