Stop Using One Cutting Board for Meat and Veggies You finish slicing raw chicken breast for a weeknight stir-fry. Without washing the board, you grab a fresh knife and chop green onions and bell peppers right on the same surface. This routine happens in millions of kitchens every day. Yet, the Food and Drug Administration has repeatedly cited cross-contamination as a leading vector for domestic parasitic infection. When you prep raw animal protein and fresh vegetables on identical boards, you invite invisible germs straight to your plate. The Microbiological Reality of Shared Cutting Boards How Pathogens Migrate from Protein to Produce Cutting boards look smooth to the naked eye, but under a microscope, they feature deep valleys and knife scars. Meat juices fill these tiny grooves with liquid loaded with microbes. When you press a dry vegetable into those cuts, capillary action pulls the liquid up onto your produce. If you slice raw poultry and then chop a salad, the bacteria on the bo...
Join Gin Lee, the Deep South Cook, as she guides you through the art of creating authentic Southern cuisine. From traditional dishes to decadent desserts like cakes, cookies, and pies, Gin Lee will teach you the secrets of candy making and holiday-themed recipes. And because pets are family too, she'll even share some special recipes for your furry friends. But the culinary journey doesn't stop there. Gin Lee will also delve into the world of gardening, offering helpful gardening tips too.