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Ready your home to prepare those holiday dinners

By Frances Borsodi Zajac fzajac@heraldstandard.Com 5 min read
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Ready your home to prepare those holiday dinners
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Ready your home to prepare those holiday dinners

With Thanksgiving just days away, the holidays are fast approaching. It’s a good time to prepare your kitchen for a season of cooking and baking as well as your dining area for entertaining.

Cleaning is among the first steps with emphasis on kitchen appliances and countertops to keep them fresh and sanitized.

Melissa Shaw, culinary instructor for Fayette County Career and Technical Institute in Georges Township, recommends using two drops of bleach in a gallon of hot water when sanitizing surfaces, especially important when dealing with poultry such as a Thanksgiving turkey. Disinfecting wipes can also be used and are great to keep on hand.

Don’t forget to make space in your pantry and refrigerator before shopping for food for those holiday meals.

Organize your pantry and pitch old foods, including spices. Shaw recommends checking labels for the “best before date.”

Clean out your refrigerator before and after each holiday dinner.

“You always want to make sure you clean out the refrigerator to make room for the things you are having for your Thanksgiving dinner,” Shaw said. “Leftovers can be kept for up to seven days safely and then you have to get rid of them.”

If you plan to keep any foods longer than seven days, consider freezing your leftovers to be enjoyed at a later date.

Before cooking starts, it’s best to make a list of everything you will need for preparing for those holiday get-togethers.

That includes stocking up on some snacks for visitors who stop by throughout the season.

“It’s always nice to have something. It doesn’t have to be elaborate,” said Shaw. “It can be something you baked or a small meat-and-cheese tray. Cheese and crackers keep well and don’t take much time to prepare. You can add olives and pickles and have a nice tray.”

Shopping for the holidays includes not only food but also aluminum foil, plastic wrap and waxed paper as well as garbage bags.

You should also make sure you have enough plastic containers or reclosable bags to give your guests leftovers to take home.

And do you have enough pots, pans and baking dishes to cook and serve all food you plan to make? It might be time to buy a new cutting board or an extra baking dish. Make sure you have a roaster big enough for your turkey.

Shaw recommends doing a count of your tables and chairs for dining.

“You want to make sure you have enough for people to sit,” said Shaw. “And it’s okay to pull out card tables and folding chairs.”

Double check your dishes, glasses and silverware to be certain you have enough for entertaining. And keep in mind the last-minute guests.

“I always try to plan on an extra two to four guests. There’s always someone who is home alone or not able to visit their family and you might invite them to your house,” Shaw said.

If you’re expecting young children, it’s a good idea to babyproof your home.

“Just give your house a quick runover to make sure,” said Shaw. “And it’s always nice to give them something to do, like helping ice sugar cookies, or help decorating or set the table to make sure they’re included.”

The day before the holiday is a good time to make baked goods, such as pies or cookies, and get a start on side dishes.

Shaw also gives advice for thawing turkeys in preparation for holiday meals.

“There’s three ways to thaw a turkey safely. You can thaw it in the refrigerator for probably two to three days. You can also thaw it in a clean, sanitized sink full of cold water but you have to change the cold water every 30 minutes. That’s an all-day process. You can’t leave it overnight. You can also defrost it in your microwave,” said Shaw, noting the microwave usually comes with instructions for how long to defrost the meat.

Shaw warns against cross contamination, especially when using the microwave, reminding cooks to always clean their surfaces.

She advised cooks to stuff their turkeys just before roasting them – never the night before as bacteria can grow. Dressing can be cooked in a separate baking dish, cooked to 165 degrees, like the turkey.

Shaw advises cooking your turkey in a 325-degree oven about 25 minutes per pound un-stuffed and 20 minutes per pound stuffed. Let the turkey sit for 20 minutes after it comes out of the oven before taking out the stuffing and carving.

Keep safety in mind when cooking. That includes the knives.

“Make sure you keep your knives safely on the counter so little kids can’t get hold of them,” said Shaw. “And wash them quickly and put them away after you use them. Do not let them sink into soapy water. You might cut yourself when you put your hands in the water. It’s best to clean as you go.”

When handling hot dishes, don’t use wet towels to carry them from oven or microwave.

“The wetness will cause the heat to come through and burn you quickly,” explained Shaw.

Remembering that cleaning up is part of entertaining, Shaw noted, “Some people clean as they go along so they don’t wind up with a huge mess at the end. Hopefully, your family helps you.”

Above all, take time to relax and enjoy your family and guests.

“Enjoy cooking and all the wonderful smells,” said Shaw. “Enjoy spending time with your family. That’s the most important part.”

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