Food prepared in unknown kitchens

30 Oct 2019

Share:

Food prepared in unknown kitchens

Workarounds to cooking are ubiqitous. From food delivery apps to meal kits. Quietly, unobserved by mainstream food industry, private individuals are selling meals right from their own kitchens. Allowing neighbors to pick up from their homes or offering delivery or meet up options. These individuals can make a decent side hustle providing regular menus and meals for a small group of customers. Things like Facebook groups make this easy to expand and reach a wider customer base.

But how do you know the condition of the kitchens in which this food is getting cooked? Cleanliness? Safety? Commercial kitchens have to be mindful about environmental cleanliness. There, your food is prepared in a safe and sanitary environment. You can expect safe handwashing practices. Safe food handling. Attention is paid to proper food storage and safe cooking temperatures to avoid illness. Professional restaurants even have to think about food safety during delivery. Such as keeping hot and cold items packaged separately and insulated properly to maintain proper temperatures. For your average neighborhood cooks, you have to take for granted that their homes are safe places to cook in. The Board of Health is not inspecting these home kitchens. If they did a surprise inspection on one of these home chef kitchens what would they find? In each of our homes we have different levels of cleanliness that we deem acceptable. What is acceptable to you might not work for me. Let’s explore some of those grey areas. Does the home have pets? Is the owner’s precious kitty walking on the same counter your chopped salad will be prepped on? Perhaps after she’s been digging in kitty litter? Is there smoking in the home? Even if not while the cooking is being done, are those chemicals in the air? What about common kitchen pests? Are their kids in the home? Are they helping to prepare the food? That’s a lovely thought unless we consider all the things little hands touch, and the lack of thoroughness in their hand washing.

We all love the idea of eating home cooked meals. We enjoy eating freshly prepared food that is lovingly prepared. We aren’t saying that all these kitchens are biohazards. But we do encourage you to find out for yourself. The provider of such foods should not be offended by questions regarding food prep and safety. When in doubt ask the provider in question what levels of food safety are being practiced keeping your food safe before you eat it. If you’ve ever been affected by food poisoning, you’ll understand the threat skimping in any of these areas can cause.

Alternately, if you put your faith on us, we will simply use your kitchen to cook your meals. Now, that is a surest way to ensure that your food is being prepared fresh in an environment you trust.

Reference: https://www.restaurantbusinessonline.com/operations/food-safety-strategies-safer-delivery-takeout


Related Post

A Whirlwind Tour of US Barbecue - CookinGenie

03 Mar 2021

“Southern barbecue is the closest thing we have in the US to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes. 

 John Shelton Reed, sociologist, writer, and all-around expert on all things Southern.  

 At its most basic, barbecue is meat that’s cooked low and slow over a smoky fire. But barbecue aficionados will tell you that “authentic” American barbecue is so much more—and, just like the wines and cheeses of Europe, the answer to just what real barbecue is will vary state-to-state, even region-to-region, with each area insisting that their version is the one true style. 

 The variations by region can be dizzying. Some swear barbecue needs a vinegar-based sauce, others swear by a tomato-based sauce. Some sauce their meat with mustard, some with mayonnaise. Up your barbecue IQ by taking a quick tour of American BBQ with us and learn about just some of each region’s specialties.  

North Carolina

You’ll find not one but two distinct styles of barbecue in North Carolina. In the Eastern method—which John Shelton Reed calls the “original” American barbecue—whole hogs are smoked and then chopped and served with a vinegar-and-pepper-based sauce. Further west another style of barbecue, known as Lexington-style, emerged. Here, just the pork shoulder is smoked and it’s served on a sandwich with a bright red tomato-based sauce.  Confused yet? Hang on, we’re just getting started… 

South Carolina 

South Carolina is just one state to the south, but their take on barbecue is worlds away. Like its neighbor to the north, pork is largely the meat of choice but South Carolinians put their own spin on the sauce. A very specific condiment developed in the area stretching from Charleston to ColombiaAccording to the South Carolina Barbecue Association, German settlers brought a love for mustard with them to South Carolina, and were soon pouring golden, mustard-based, vinegary sauce they christened Carolina Gold on their pulled pork.1  

Texas 

Deep in the heart of Texas, barbecue is all about the beef—brisket specifically—smoked low and slow over oak, mesquite, pecan, or hickory wood for up to 20 hours until it’s so tender it falls off the bone. How it’s served depends on where you are: in East Texas, brisket is marinated in a sweet tomato-based sauce, while in South Texas, the sauce is molasses-based. Near the Rio Grande, Mexican-style barbacoa dominates, while in Central Texas they do without sauce altogether and settle for a simple rub of salt and pepper.2  

Kansas City 

In Kansas City, all kinds of meat are smoked—beef, pork, chicken, or sausage—but what makes it unique is the thick sweet molasses- and tomato-based sauce that the smoked meat is smothered in. The most famous specialty of KC barbecue is burnt ends, the crunchy, caramelized, intensely smoky ends of brisket. Once considered a throwaway piece of meat, these tasty nuggets have become a favorite of barbecue enthusiasts.  

Memphis 

Hold the sauce in Memphis! Here, another style of barbecue developed: slabs of pork ribs are flavored with a dry rub of garlic, paprika, chili pepper, cumin, and other spices and cooked over a hickory fire. And in Memphis, they like to think outside the box: barbecued meat is added to nachos, pizza, and even spaghetti.3  

Alabama 

Last but not least is Alabama, famous for its unconventional white barbecue sauce. This combo of mayonnaise, vinegar, apple juice, and cayenne pepper has been served with smoked chicken since the 1920s and has gradually gained national attention. In fact, Texas Monthly declared 2015 “the year of Alabama barbecue.”4    

 Our virtual road trip through American barbecue just scratches the surfaceSt. Louis, Kentucky, Georgia, and more.. they’ve all developed their own local barbecue traditions and have their own share of passionate fanatics who swear their regions are the best 

 Our newest Genie, Ryan Pascoe, brings his passion for BBQ to your home. Choose one of Ryan’s falling-off-the-bone, slow-smoked specialties and he’ll arrive at your house in the morning to set up his smoker in your backyard, driveway, or garage and get your meat going, then come back later that day to finish it off. He offers everything from traditional finger-lickin’ favorites like Saint Louis Ribs smothered in a homemade barbecue sauce, to a tender, Coffee-rubbed Brisket, to a decadent Smoked Prime Rib with Blue Cheese Mashed Potatoes. Let us know when you like the food done and we will work the right start time with you. Ryan brings the smoker with him. And takes it away – no cleanup for you. All you need to do is to find a dry spot for the smoker and a regular power outlet. Fresh meat from the nearby butcher shop, slow-cooked to perfectionIit’s not raining, even a chilly February day will not hamper an outdoor smoking event from CookinGenie 

Read More

30 Oct 2019

So, you’ve been thinking of exploring your options as a home cook, but aren’t quite sure what you need to have on hand. Before you go packing your entire kitchen including the sink into the trunk of your car; let’s explore what is actually needed and expected of you to bring as a home cook. it’s best to have open communication with the clients you’ll be working with. You’ll want to discuss menu preferences, number of people you’ll be feeding, and food allergies or preferences. Of course, it all starts with food, so once you have a menu set the first thing you’ll be transporting is groceries. Having a way to transport groceries is a must. Usually this can be done with a cooler, and a few grocery bags. (Remember to follow all food safety guidelines and maintain freshness of ingredients.)

The second thing you need to be aware of is the environment you’ll be cooking in. Take a moment to discuss with your clients what tools they have in their kitchen and what appliances you’ll be needing to use. Some cook’s even have clients text photos of their kitchen appliances to make sure they are suitable for completing the tasks needed. Discuss with your clients how much space you will be needing in the refrigerator. How long you’ll be in the kitchen prepping food and how much space you will need to prep. Don’t be afraid to ask specific questions.

Once you have an idea of your menu, your groceries, and your work space, it’s time to think about tools. Most cooks bring a few personal tools along with them, such as a set of knives and a food processor. Others prefer a pressure cooker. Think carefully about the meal you’re going to prepare, and as you mentally walk through the steps make a list of every tool you might be needing. If there is a tool you need that you can’t complete the meal without it’s best to bring it.

Last but not least, be flexible. Inevitably things are going to go wrong. Ovens will cook slower or faster than expected, your clients may only own serrated knives. Their corkscrew might break before you get the wine opened. Things go wrong in every job, at every business on the planet. It’s your job to keep it from ruining the meal. Be flexible, have a backup plan, and continue to communicate openly with your clients about any challenges that come up.

CookinGenie can help you connect with clients who are in need of fresh home cooked food. Sign up to cook with us today & find out more about us.

Read More

Celebrate Valentine's Day with CookinGenie

09 Feb 2021

Valentine’s Day has been celebrated since ancient Roman times—it began as a pagan fertility festival to celebrate Faunus, the Roman god of agriculture, where goats were sacrificed, and women were paired off with men by lottery. The celebration was “Christianized” by Pope Gelasius I as the feast of St. Valentine in the 5th century, but it took centuries for the day to be associated with love. Written valentines first appeared in the 1400s, but it was the Victorians who transformed Valentine’s Day into the romantic celebration of cards and flowers that we now know.

Typically, in a normal world, Valentine’s Day meant scoring a reservation at an ultra-cozy restaurant for a leisurely feast in a romantic, dimly lit dining room. We can hope for those days to be a reality soon again. But if you are looking to celebrate and don’t want to miss out on a fine dining evening with your special someone, CookinGenie can make it happen. Turns out you CAN make the day extra special —and we’re here to help.

CookinGenie brings the restaurant experience to your home so you can enjoy a sumptuous Valentine’s Day meal prepared by a local culinary expert in the safety of your very own dining room. All at below restaurant prices. Our Genies offer a wide variety of special occasion appetizers, entrees, and desserts for your celebration. We’re talking a silky Roasted Butternut Squash Risotto, or decadent New York Strip Steak with Potatoes, Asparagus and Hollandaise Sauce, or perfectly prepared Fettuccini Mare, bursting with cherry tomatoes and plump, tender shrimp. They’ll show up at your door with everything they need to make your meal, and when they’re done, our Genies clean up and leave your kitchen as clean as (or maybe even cleaner!) than it was when they arrived. All you need to do is dim the lights, pop open the champagne, and light some candles for a romantic dinner for two (and there may be leftovers to pack a lunch the next day).

Book your Genie this Valentine’s Day weekend and see just how romantic “let’s stay in” can be.

PS Don’t see your favorites on our menu? Send us an email and we’ll work to customize a meal just for you.

(Also ReadTracing Tacos – A Journey Through Time)

Read More