4 Things NOBODY should be doing in the kitchen
We see these common mistakes happening in some homes, and we hope you’re not making them! To be honest, I used to think all these were okay at some point in my life🫢
But small missteps can lead to food safety issues, extra hassle, or even accidents in the kitchen. We’re always learning how we can be better home cooks, and promise to share everything we know to help you & your family!
Here are four kitchen mistakes that many make — and some simple ways to avoid them:)
Mistake #1: Washing Raw Chicken
Why It’s a Problem:
Washing raw chicken can spread harmful bacteria like Salmonella around your kitchen through splashes, contaminating surfaces, utensils, and other foods within the area. The Singapore Food Agency (SFA) advises against washing raw meat to prevent cross-contamination!
What to Do Instead:
We always prepare raw meats right out of their packaging. When preparing soups, we usually use parboiling as a method to remove scum & impurities. Before baking, roasting or stir frying, we clean and dry our meat with paper towels instead.
As for chicken, cooking it thoroughly to an internal temperature of 75°C will kill any bacteria present. You can consider using a food thermometer to help confirm that the chicken is cooked safely, it’s a useful one-time purchase to have around the kitchen!
Kitchen products we use & recommend:
Nitrile food safe gloves — Whenever we’re handling raw food, aromatics like garlic, onions or chillies, we put these on. We’re most concerned about bacteria staying under our fingernails.
Paper Towels – Patting the chicken dry with a paper towel and using it to wipe away impurities is best as it is a one-time use product that will maintain hygiene in your kitchen.
Internal Food Thermometer – No more questioning “is the middle cooked?”
Mistake #2: Thawing Meat at Room Temperature
Why It’s a Problem:
Leaving meat out to thaw at room temperature allows bacteria to multiply rapidly as the outer layer warms while the inside remains frozen. This is especially dangerous for hot & humid places like Singapore!
What to Do Instead:
The SFA recommends thawing frozen food in the refrigerator or chiller to prevent bacterial growth. You can also thaw meat safely by using a microwave's defrost setting if you plan to cook it immediately.
I use the microwave mostly for frozen prawns:)
Kitchen products we use & recommend:
Our microwave with defrost setting – Using the microwave to thaw meats can be tricky at first, but once you find the right setting, it thaws meat evenly while keeping it safe and quick when you’re in a rush!
Food-safe, toxic-free containers – Placing meat in a high quality container before thawing prevents juices from contaminating other foods in the fridge or microwave. We even put the original packaging of meat in a container because such packagings can sometimes leak as well, so keep everything contained definitely reduces the hassle of cleaning up unsanitary liquids.
Mistake #3: Washing Eggs Before Storing
Why It’s a Problem:
Eggs already have a natural protective coating that keeps bacteria out. Washing them removes this barrier and makes them more susceptible to contamination - (Source: Seng Choon Farm).
What to Do Instead:
Store eggs in the fridge without washing them to preserve their protective coating. Only rinse them right before use if necessary. I usually do so only when soft or hard boiling them in a pot. If I am cracking the eggs into a bowl or pan, I just throw the egg shells and wash my hands after.
Kitchen products we use & recommend:
Egg storage tray for the fridge – I prefer storing my eggs in this storage tray in the fridge because it reduces the chances of accidents. When eggs are stored in the fridge in its original carton, I find myself opening/closing the carton daily, which increases the chances of dropping other eggs or the entire carton! The storage tray is like a drawer that will keep all my eggs safe and easy to reach for:)
Mistake #4: Using a Blunt Knife
Why It’s a Problem:
A dull knife requires more force to cut and increases the risk of slipping, which can lead to injuries at home - (Source: University of Rochester Medical Center)
What to Do Instead:
Regularly sharpen your knives to maintain a sharp edge for safer, easier cuts. For us, we use a sharpening stone once or twice a year. We hone our knives every month or so just before using.
If you are not comfortable or confident with sharpening or honing your knives on your own, you can bring all your knives to a knife specialty shop!
Kitchen products we use & recommend:
Knife Sharpening Stone — The tool that kitchen enthusiasts, chefs and craftsmen will use. If you bring your knives for sharpening at a specialty shop, you will definitely see the professional using a stone too. We believe in using a proper whetstone rather than knife sharpening tools for the home as those tools, while easy to use, hurt your knife blades more and don’t allow as much control over the sharpening process as sharpening stones do.
Knife Honing Steel - The kitchen essential tool we need every couple of weeks to quickly sharpen our knives when we see the need!
Cutting Board with a Stable Surface – A good cutting board to complement your knife is also part of the deal to keep you safe in the kitchen. This is our all-time favourite, dishwasher-safe cutting board that will fit every home kitchen!
