Food briefs

Take care with those knives in the kitchen

Getting a cut while preparing food happens all too often, according to research done by Seal-On, a first-aid products company. Here are some knife-safety tips from Dr. Richard O’Brien, emergency medicine specialist:

• Use a size-appropriate and purpose-appropriate knife. “I can’t tell you how many people I have sutured who literally used a butcher knife or even a razor-blade knife to do something a butter knife would have easily accomplished,” O’Brien says.

• Hold the knife in your dominant hand (right hand for most of us) and stabilize whatever you are slicing with your non-dominant hand, for best control.

Keep the non-dominant hand (especially the fingers) as far away from the cutting edge as possible. It’s best to use a fork when possible, for example when cutting meat. Make sure whatever you are cutting will not slip, causing your knife to slip — into you.

• Always use a knife on a safe, sturdy surface. Cutting something on a slippery counter top (granite, for example) is an accident waiting to happen.

• Be extra careful when hand-washing knives. “I often suture people who were doing the dishes by hand, and didn’t realize how sharp a knife they were washing really was,” O’Brien says.

Don’t drop sharp knives into a sink full of bubbles so you can’t see them; keep them where they aren’t hidden under the water.

• Electric knives call for special care. Always use a fork or other sturdy device to hold whatever you are slicing. Electric knives can cut through the skin, tendon and muscle on your finger in a split second, if they slip.

(Source: Seal-On first-aid products)

Muffin moxie

Wilton Enterprises’ line of silicone bakeware, Easy Flex, includes muffin cups: reusable, dishwasher-safe and sturdy enough to use without a muffin tin. They’ll be sold in packages of 12 for $15; 12 mini cups will cost $13.

One opener, four roles

Good Cook’s 4-in-1 Opener accomplishes a lot: The best attribute is its ability to open cans and leave a smooth (and safe) edge; it also has a handy can-tab lifter (saving many a manicured nail), a grip-twist wrench, and a pop-top opener. The brand is in many kitchenware shops and supermarkets for $13.

Creating a stir

Sometimes it’s just about whimsy. Sarut Group’s Nemo Whisk (left) does its job with a sense of humor, and this squid dresses up counters too. It’s 9-1/2 inches long, comes in four colors and costs $22 online at sarut.com.

Treading softly

Zyliss’ Soft Skin Peeler has a nifty pair of serrated blades that efficiently peel the delicate/ tricky skins of tomatoes, ginger root and pears — but also the tough hides of carrots and potatoes. Another great feature is the price: $7 online at amazon.com.

Stir-fry success

Cuisinart gave us a lot of reasons to like its 7.3-quart electric wok, which we tested with great success. This nonstick wok heats to high temperatures (up to 450 degrees) and stays there, even as you add and remove ingredients. We loved the fact that the wok, with the probe removed, is dishwasher-safe. The caveats: This 17-inch wide appliance takes up a lot of room, and has an 1,800-watt capacity. The wok comes with a domed lid, two accessory racks and wooden spatulas. It’s $125 at Carson Pirie Scott stores.

Rolling in dough

Silicone’s benefits are many; it’s naturally non-stick, heavy-duty and dishwasher- and freezer-safe. But even though you can scrunch it up, it still occupies space in a cupboard. So kudos to ORKA’s cookie sheet, part of a new line of silicone bakeware from the iSi brand that’s best known for its oven mitt. The cookie sheet’s stainless-steel handles pop out when not in use, so the sheet rolls up for super-convenient storage. It will cost about $30 and should start appearing in the summer.

India calling

Patak’s honey and ginger marinade brings Indian flair — fast — to entrees; just marinate meat or seafood in the tangy simmer sauce 30 minutes, then cook as desired. A 9.7-ounce jar accommodates about 1 pound of meat, fish or vegetables and costs $2-$3 at select grocers.

Bagging it

Oh, how skeptical we were. Make a grilled cheese sandwich in a bag, in a toaster? OK, so it worked — like a charm. Toaster bags are non-stick and reusable up to 10 times, and will turn your toaster into a grill for sandwiches and items like garlic bread; they’ll reheat pizza too. Because the bags shouldn’t be used with metal utensils, the bamboo tongs come in handy. A package of four bags costs $10, and the tongs are $2, from The Pampered Chef. To order, call 800-266-5562 to buy directly from a consultant.

Go thirds

If you’re having trouble keeping the new federal dietary guidelines straight, here’s a quick tip from the American Institute for Cancer Research.

Fill at least two-thirds of your plate with a variety of plant foods such as fruits, vegetables and whole grains or beans. The remaining one-third of your plate can hold animal protein.

For years — long before the new guidelines were announced — the approach has been referred to as the AICR’s “New American Plate” campaign.

For recipe ideas and a free “New American Plate” brochure, visit www.aicr.org.

A cuppa with conscience

Five dazzling new flavors from The Republic of Tea have an extra bonus: They’re Fair Trade Certified, which means they’re harvested in ways that benefit the environment and economic conditions of the countries in which they’re grown. Choose from wild blueberry and cranberry-blood orange black teas, tangerine-orange and ginger-lemon grass green teas and decaffeinated apricot black tea. Each tin of 50 tea bags costs $8.70-$11.80 at select grocers. By mail, visit republicoftea.com or call 800-298-4832.

Lurking bacteria could harm the elderly

The elderly — particularly adults 75 and older — are at greater risk of being harmed by bacteria that can be present in foods we eat regularly, according to the Clemson Extension Service.

Among items to avoid if you know you are either very underweight or have a compromised immune system:

• Deli meats and other ready-to-eat meat and poultry products, smoked fish, refrigerated pates and meat spreads and soft cheeses. These can contain listeria monocytogenes. Cooking will kill the bacteria, but most of these foods are eaten without being cooked. Symptoms include flu-like discomfort and even meningitis.

• Caesar salad dressing, hollandaise sauce, eggnog, Key lime pie, cookie or cake batter. If these contain raw, unpasteurized eggs, they could contain salmonella bacteria, which can cause nausea, diarrhea and severe dehydration.

• Raw mollusks such as oysters, clams and mussels. These can contain vibrio bacteria, which can lead to stomach cramps or even blood poisoning.

• Alfalfa sprouts. These can contain the same bacteria that is often found in undercooked hamburger, e. coli. Extreme cases of contamination can be fatal.

• Fresh, unpasteurized juice. Safe only if treated to kill harmful bacteria, including E coli.

For more information about food safety, contact the Clemson Extension Service at (888) 656-9988. n

— Wire Services