Picnic safety myths exposed by Sullivan University expert - WDRB 41 Louisville News

Picnic safety myths exposed by Sullivan University expert

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LOUISVILLE, Ky. (WDRB) --  Chef Danielle Gleason of Sullivan University's National Center for Hospitality Studies takes WDRB's Keith Kaiser through the proper food preparation techniques for a summer picnic.

These techniques help you prepare a safe and enjoyable meal.

Marinades are not a topping Marinades add a kick to any meat but never reuse it as a sauce. Bacteria are not always killed with heat.
Remove the marinating meat from its container and dispose of the juice.  Add seasoning to extra flavor.

When packing uncooked meat for the picnic, be sure to store in separate, airtight containers.

Consider using separate containers for food and beverages, as drink coolers are opened more often and become warmer faster.

There are several ways to tell if your meat is medium, medium-well or well. Danielle demonstrates the simple tricks to get the doneness you're looking for.

Don't cross the line on leaving favorites like potato salad out too long. Danielle will show how to keep sides cooler longer and the signs it's time to throw it out. Gel packs are a life-saver when packing perishable foods. Store multiple packs in the freezer for impromptu picnics.
Your favorite dish may not last very long in warm temperatures.

Danielle offers some alternatives to classic picnic favorites that can keep their cool in the heat.

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