00:00 Some of the potatoes you have in your pantry have turned green.
00:04 Can we still eat them without danger?
00:07 When these vegetables come in direct contact with the sunlight,
00:11 they turn green because of something called chlorophyll,
00:14 a green pigment that allows the transformation of energy
00:17 during a process called photosynthesis.
00:21 To prevent your potatoes from turning green,
00:23 you have to keep them in a dark and well-ventilated place.
00:27 Although chlorophyll itself is harmless,
00:30 when this substance is present in large quantities in a potato,
00:33 it causes another element, solanine.
00:37 This substance is found in tomatoes,
00:40 eggplant and, above all, potatoes.
00:43 Not only does it give these foods a bitter taste,
00:46 but it can also cause serious health problems,
00:49 linked, for example, to digestion.
00:51 Although it is preferable to refrain from eating green potatoes,
00:55 you can always check if they are good by tasting them.
00:58 If they are a little bitter, it is better to throw them away.
01:01 And germinated potatoes, are they good to eat?
01:04 It depends.
01:05 This substance, solanine, still plays an important role.
01:09 If a potato looks good and has only a few small germs,
01:13 you can remove them and eat your potatoes.
01:16 But your potato won't be very pretty.
01:18 So if you need beautiful vegetables in your dish,
01:21 it is better to leave these slightly germinated potatoes aside
01:24 and use them for something else, like soups or mashed potatoes.
01:28 But if your fertilizer looks like it has arms and legs,
01:31 the right choice is to put it in the trash.
01:34 Apart from digestive problems, it is also a matter of taste,
01:37 and there is really no reason not to throw them away.
01:40 Here are some other tips that will help you cook safely.
01:44 How, for example, to wash fruits and vegetables with a hard skin,
01:47 such as melons or cucumbers?
01:50 Knowing that you have to rinse them under water will often not be enough
01:53 to get rid of all the dirt that is on their surface.
01:56 The best way is to go up their sleeves and use a sterilized razor,
02:01 which will penetrate well and clean your vegetables as it should.
02:05 This way, you will avoid getting the dirt and bacteria from the skin of your vegetables
02:09 to your knife or your cutting board.
02:12 Are you a fan of grilled meat?
02:14 You would therefore better get yourself a food thermometer
02:17 to make sure that your food is safe.
02:19 A professional or experienced cook will easily recognize if his meat is ready.
02:24 But if you are really not sure that your food is cooked,
02:27 a thermometer will be a precious help.
02:30 Specialists say that pieces of meat must reach a minimum internal temperature
02:34 of 60 ° C before being served.
02:38 The fish must reach 63 ° C,
02:41 and the minced meat must reach a minimum of 71 ° C.
02:45 The pre-cooked meat, such as hot dogs, must be heated to at least 74 ° C.
02:51 To keep all the food you bought for the coming week,
02:55 you must also make sure that your household appliances work properly
02:59 and are set to the right temperatures.
03:02 The temperature of your refrigerator, for example, must be 4 ° C at most.
03:07 As for the temperature of your freezer, it must be -18 ° C or lower.
03:14 The thermometer I mentioned earlier can also be useful
03:17 to check whether your appliances are working properly.
03:20 Good news! Most of them are now equipped with an integrated thermometer.
03:25 Do you want to bring food to your neighbors' barbecue party?
03:28 Make sure to keep them fresh along the way.
03:31 Meat, poultry and seafood must be transported to a maximum of 4 ° C.
03:37 You can always use an ice cream maker.
03:39 The freezer must be placed in the freezer a little earlier.
03:45 The way you store food in your freezer can also affect their quality.
03:50 Raw meat, for example, must be stored on the lower shelf of your refrigerator.
03:55 It is also preferable to keep it away from fresh products and cooked dishes.
04:00 Have you had a long power outage recently?
04:03 Sorry, you have to throw everything in your refrigerator.
04:07 If your fridge has been out of order for a few minutes, you are probably not running any risks.
04:12 Beyond that, you will have to get rid of all the perishable food.
04:17 As for canned food, you have to take into account their acidity levels.
04:21 Products with high acidity, such as tomatoes, pumpkin and pineapple,
04:26 can be stored for 12 to 18 months if they are not opened.
04:31 Vegetables, meat, poultry and canned fish can be stored longer.
04:36 Between 2 and 5 years, in good storage conditions, and if the box itself is not damaged.
04:42 If you have preserved rusted or have bumps, remove them from your pantry.
04:47 You must also pay attention to the storage of acidic foods,
04:50 as you should never use a reactive pan.
04:53 You may know that aluminum is widely used in the kitchen, because it drives heat well.
04:59 But cooking or storing something in an aluminum pan is not always the best choice.
05:05 Tomato sauce, for example, can damage your aluminum or cast iron dishes,
05:10 and the taste and color of your meals will be affected.
05:13 Non-reactive pans are the safest option,
05:16 so make sure to invest in a good quality battery, stainless steel, enamel or glass.
05:23 Foods often taste better if you marinate them in advance.
05:27 Just make sure you always do it in your refrigerator.
05:31 If you leave your products on your table, they will quickly reach room temperature,
05:35 and the bacteria will then begin to multiply.
05:38 This can be dangerous if you do not cook your food at a sufficiently high temperature,
05:44 and you should never reuse a marinade.
05:47 The first rule when preparing your utensils for dinner.
05:51 A cutting board for each type of food.
05:54 You must have one for meat and seafood,
05:57 and the others will be used for vegetables, fruits and pastries.
06:01 It is the best way to avoid cross-contamination in your kitchen.
06:05 And about cutting boards, you should invest in a good bamboo board.
06:10 This wood absorbs little or no moisture at all and resists well to the blade of the knives.
06:16 Its use is recommended against bacteria and it lasts a very long time.
06:21 And then it's a very nice material.
06:23 Eggs can cause you a lot of trouble if they are not well preserved.
06:28 Here are some tips.
06:30 Fresh eggs can be consumed safely up to three weeks after purchase.
06:36 Keep them in their original box.
06:38 Hard eggs should be consumed within the week, whether they have their shells or not.
06:42 Finally, if you keep leftovers of egg-based dishes in your refrigerator,
06:47 make sure to consume them within a period of three to four days.
06:51 Can you eat this?
06:53 We sometimes see strange spots on our potatoes and wonder if we should not throw them away.
06:58 Here are 10 tips on food to know when to eat and when to throw them away.
07:03 Did you know that every year 54 million tons of food are wasted just in the United States?
07:10 To put things in perspective, this figure means that nearly 40% of all food is wasted.
07:16 People throw it away if they don't trust the ingredients.
07:19 They are careful and that's perfectly normal.
07:21 But there are cases where even if the food looks strange, it is completely safe to consume it.
07:27 The first element on our list is beef.
07:30 When it comes to meat, people are naturally very careful.
07:33 Imagine that you buy beef.
07:36 Later, you realize that it has brown spots.
07:39 If you have the reflex to get rid of it immediately, know that these spots are normal.
07:44 There may even be brown layers inside the meat.
07:47 However, the color red is synonymous with fresh meat, isn't it?
07:50 Not necessarily.
07:51 When the meat is cut for the first time, it is brown.
07:54 If the meat is quickly packed under vacuum, it will retain this color.
07:58 But if the meat is exposed to the air for about 15 minutes,
08:01 then the oxygen will change its appearance to red.
08:05 This red can turn brown when the biochemical reaction begins.
08:09 It can take a few hours.
08:11 The butcher grinds the meat several times a day to get this bright red color.
08:16 Because they know that consumers are wary of the brown-looking beef.
08:20 If the beef is wrapped in a plastic that is permeable to oxygen,
08:23 it turns bright red after being exposed to oxygen.
08:27 As long as the meat smells good, is fresh and has been properly preserved,
08:31 it can be consumed safely.
08:34 Have you ever seen dark lines under the shell of a shrimp?
08:38 It's the same thing for beef.
08:40 The black lines on the meat of your shrimps are linked to a natural phenomenon.
08:44 They appear gradually after the shrimps have been taken out of the water.
08:48 The meat is exposed to oxygen and the black becomes more visible over time.
08:53 Here too, the pattern of the animal itself can enter the count line.
08:57 These black lines can be a natural discoloration on the shrimp.
09:02 Think of cats. They also have different color patterns,
09:05 even if they are identical in terms of species.
09:08 Next time, you can do a mini experiment in your kitchen.
09:11 Put some shrimps side by side and observe the slight differences in their color patterns.
09:16 Shrimps release a bad smell when they are no longer edible.
09:20 So if they still have a smell and a fresh taste, don't throw them away.
09:24 Can you eat moldy yogurt?
09:26 This green substance on the surface doesn't look appetizing at all,
09:30 but if you remove it with a spoon, you will have the impression of having a fresh yogurt underneath.
09:34 However, the short answer is that you have to throw it away.
09:37 The mold is only visible on the top, but it has probably settled in depth.
09:41 Not to mention the fact that yogurt will have a bad taste.
09:43 Many mold are harmless, but some produce toxic substances.
09:48 Green mold is a type of penicillium. Does this word sound familiar to you?
09:52 It is the same type of mold as the one used in the antibiotic called penicillin.
09:56 But don't get too excited.
09:58 Eating a moldy yogurt will not cure bacterial infections like magic.
10:04 In 2013, there was an epidemic related to a yogurt range.
10:08 The manufacturer delivered its products to the store as usual,
10:12 but after a while, they received complaints from customers,
10:15 saying that the yogurt looked like a yogurt soup and tasted old.
10:19 It turns out that a type of mushroom probably released a little carbon dioxide.
10:24 This made the product stinging and caused swelling.
10:29 The manufacturer and a scientist both stated that this mushroom was generally not harmful.
10:35 However, more than 200 people have stated that they have been affected.
10:40 This kind of thing can still happen, so trust your sense of observation.
10:45 If you are unlucky enough to see mold in a freshly opened yogurt, contact the manufacturer.
10:51 You may avoid other people from finding themselves in the same situation
10:55 by informing the company of a systemic problem and preventing the product from being wasted in the future.
11:00 In addition, the company will probably want to apologize and reimburse you or offer you a loan on its products.
11:06 (upbeat music)
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