More Cross-contamination Tips

Nov 20
Posted by: Under: Contamination Tips

I had gotten a little slack with my duality* lately.  And read a good reminder post – that, for the life of me, I cannot find!  So, thank you, nameless blogger.  I got your back.

Anywho, here’s some things that need to be tossed into the dishwasher every now and then:

- cutting boards, but we all do that anyway, RIGHT?

- garbage can lids

- utensil organizer

Things to wipe down on occassion:

- all small appliances that sit on the counters

- I have decorative magnets that hold my knives on the wall, and lids.  I keep forgetting to wash them.

- cabinet handles, fridge handles, oven handles, small appliance handles

Preventative stuff that we’ve started using again:

- place mats on the table,

- tin foil EVERYWHERE, you never know.

- separate cupboards for the gluten/ non-gluten foods.

- wash pot holders and hot plates regularly

* I serve glutenous & gluten-free food from my kitchen.

3
Comments

Dear Strawberries: Timmy’s Vs. Starbucks

Oct 31
Posted by: Under: Common Questions, Featured Recipes & Content, Gluten Free Product Reviews

Q:  Which one is better:  Tim Horton’s or Starbucks?

A: Starbucks naturally.  ;) If you are asking about contamination and a cafe, the answer is nearly the same.  Tim Horton’s website declares none of their beverages or products to be gluten free.  Starbucks does not BAKE their own stuff there.  They essentially make beverages and stock the baking.

Tim Hortons is a bakery.  They bake with flour.  And it doesn’t take much to realize that flour get in the air, ducts, fans, etc and can end up anywhere or everywhere.  Nothing is guaranteed gluten free.  However, depending on your comfort level with the risk of contamination, I’m sure a fresh pot of coffee, in a disposable cup wouldn’t likely be contaminated.  Now, if you put sugar in your coffee, all bets are off.  They use a common sugar container when fixing beverages.

So, like I said, Starbucks kicks butt!  :)

Oh, and Happy Halloween!

0
Comment

Aluminum Foil & Me

Oct 13
Posted by: Under: Contamination Tips

Maybe one day I will find something that is more “green” to use.  I’m sure it is out there.  Right now?  The easier the better.  And since we’ve gone to a dual-mode kitchen, I’ve begun to use up a lot of surface cleaners, food wraps, baking dish liners, and anything that will separate gluten from surface.  And now?  I think I’m in love.

It all started innocently enough:  remember the crumbled balls of silver stuff at the end of the television’s rabbit ears?  Yup.  Those were the days, baby.

Then I learned to barbeque in my 20′s.  I started getting excited to use this most amazing of heat conductors to steam veggies on the grill.  And strangely, you can touch the stuff, as long as it isn’t in contact with something hot, and not get burned.   Who can resist that, I ask you?

And now, I’m afraid I’m hooked, line and sinker.  :-D   Ever tried to scrub a cookie sheet until it shined?  Have you gotten your convection oven tray sparkling clean?  My point exactly.  Aluminium foil lines cookware, protects surfaces, and makes messy jobs easier.  it’s my knight in shining armor. 

J’adore la Tin Foil.

PS – Happy Thanksgiving to us, Canadians!

3
Comments

We’re heading into 16 months now.

Oct 12
Posted by: Under: News Miscellany

So we’ve had this diagnosis for a year and a half now.  And, since switching to a healthier lifestyle, hubby has not been contaminated!!!  This is the first time that he has gone over a month without contamination.  I guess there is something to be said for cooking fresh, eh?  (Please excuse the Canadianisms.)

Here’s another thing:  the novelty of cooking gluten-free is wearing off.  And the expense is increasing, since we are feeding five on this gluten free diet. 

So, when did YOU decide to cook both gluten AND gluten free?  I’ve recently switched to a dual-mode kitchen, and so far so good.  Also, that’s why I am posting cross-contamination tips.  They are learned the hard way!  :)  

0
Comment

Cross Contamination: condiments

Oct 10
Posted by: Under: Contamination Tips

Tip:  Keep the condiment serving utensils in the dish.  e.g. honey spoon in the jar, spoon in mayonnaise jar, butter knife with the butter, etc.  Even better?  Use squeezable condiments! Everyone should know, in a half & half house to use serving utensils as they were intended – place gently on your plate and replace back to the dish.  The kids get to learn proper manners.  It’s win-win!  :)

0
Comment

Contamination Tip – storage

Aug 21
Posted by: Under: Contamination Tips

Have you ever been to Dairy Queen and seen where they store the ice cream cones?  Directly above the ice cream dispenser. Yup.  They do.  I wonder what kind of morsels fall downward when you rip one of those cones out of the dispensing box?  Gravity, friends.  Just can’t escape it.

But when it comes to contamination, you can make it work for you!  Keep all items with gluten below the counter tops and kitchen surfaces.   We use cereal for the girls with gluten (not much, but barley flavoring counts!) and we store it in a cupboard below the counter.  Where, as luck would have it, they can reach it to help set the table for breakfast.  :)

0
Comment
« Older Posts