18 Nov 2021
It can be quite difficult to put on a great event. Let us take the concerns of shopping, cooking, and cleaning off your plate! Our personal chef can take care of your next event and help make it a night no one will forget.
24 Sep 2021
When we think of food safety, we usually think about cooking foods properly to prevent getting anyone sick. However, storing foods properly is just as important to prevent foodborne illness. Just like the actual preparation of food, all it takes is a little common sense to make sure you’re storing food safely.
This may sound obvious, but there are some extra steps you can take to make sure your fridge is keeping food cold enough. Make sure you check the temperature gauge in the fridge regularly, about once a week. If it is consistently higher than 40⁰F, you should turn the temperature down or get your refrigerator serviced.
Also be sure to keep the fridge closed as often as possible. Leaving the door open for extended periods of time as you rummage through the shelves can expose the food inside to warm air, causing it to spoil quicker. Try not to keep the fridge too jam-packed with food. If there’s not enough space in between food, the cool air will have a harder time circulating and keeping everything cold.
Certain foods, like eggs, dairy, and raw meat are more sensitive to temperatures than others. To protect those foods, store them further back in the fridge to keep them colder. The shelf in the door is the warmest part of the fridge, so you want to keep condiments, drinks, and other ingredients that are less sensitive to temperatures there.
It’s also important to keep different ingredients separated from one another in the fridge. Dairy and eggs should be stored away from raw fruits and vegetables so that bacteria from the eggs don’t contaminate the produce.
Another good rule to remember is always store raw meat in the bottom of the fridge and produce in the top. If you have raw chicken breasts stored over fresh lettuce, there’s a chance those chicken breasts drip into the lettuce and contaminate it. To be safe, always store meat on the bottom. And if you have multiple kinds of meat in your fridge, chicken should always be below beef, pork, fish, or other meats as chicken requires the most cooking to be safe.
Not all foodborne illnesses come from biological hazards like bacteria or parasites. Some come from chemical contaminants. When storing dry goods in the pantry, they should always be kept far away from bleaches, detergents, cleaning supplies, or any other potentially harmful chemicals. Even storing food in the same cabinet as chemicals could lead to an accidental spill that contaminates the food, which can cause serious illness.
It’s very common for people to throw a whole pot of something in the fridge if they don’t feel like putting it into containers. That’s fine as long as the food has cooled down first. If you take a steaming hot pot of soup and place it into the fridge to “cool down”, all you’re really doing is warming up the fridge. The heat and steam from the soup will circulate around the fridge and warm up all of the food inside, likely above the safe 40⁰F. Additionally, the soup itself probably won’t cool down very quickly either, leaving it at an unsafe temperature for an extended period of time.
Instead of putting the hot food directly in the fridge, let it cool down at room temperature first. If you pour hot foods into a long container with more surface area, they’ll cool down quicker. You can also try putting hot foods on an ice bath. To make an ice bath, fill your sink with ice and cold water. Then take the container of hot food and put it in the sink so that the water comes about three-quarters of the way up the container. Give the food a few stirs and after about 30 minutes or so, it should be cool enough to store in the fridge safely.
At CookinGenie, the chefs are experts in food safety and know how to ensure food is being handled safely all the way from shopping for the ingredients, storing them properly, and cooking them in the safest way possible.
Author – Jared Kent
15 Mar 2020
Most of us feel pretty confident in our ability to read labels and know what we’re putting into our bodies. But sometimes, understanding food labels can be daunting. We feel like we need PHDs in food science. Did you know, for example, that there are 61 ways in which sugar can be described on food labels? Surprised? We thought as much.
The FDA requires that ingredients be listed by weight in all packaged foods. Most of us are savvy enough to realize that the ingredients are listed from greatest to least, but there may be more than one form of sugar in the packaging. Bottomline, when you read food labels, be sure to understand everything that is listed. If you recognized all the ways in which sweeteners are put in packaged foods, you can make an informed choice about what you are buying.
In a recent article published by UCSF it was revealed that manufacturers add sugar to 74% of packaged foods. Consumers expect sugar to be added to dessert type items like cookies and cakes, but many are shocked to find out that otherwise “healthy” foods such as yogurt, breakfast bars, and juice often contain sugar. In some packaged foods, multiple sweeteners are used with different names.
So how can you be sure what you’re eating is healthy? Well the FDA is considering revising the guidelines for how food labels are created to help people better understand what they are putting in their bodies. But industry wide changes take time.
We, at CookinGenie, started our business with the core value that cooking from scratch is the healthiest way to eat. However, not all of us have the time to cook from scratch. If you fall in that bucket, consider CookinGenie. Our Genies are here to cook from scratch in your own kitchens. We choose only the freshest ingredients from your neighborhood groceries and prepare your food right in front of you in the comfort of your own kitchen.
Enough suspense on the 61 names for sugar though. Here they are:
1. Agave nectar,
2. Barbados sugar,
3. Barley malt,
4. Barley malt syrup,
5. Beet sugar,
6. Brown sugar,
7. Buttered syrup,
8. Cane juice,
9. Cane juice crystals,
10. Cane sugar,
12. Carob syrup,
13. Castor sugar,
14. Coconut palm sugar,
15. Coconut sugar,
16. Confectioner’s sugar,
17. Corn sweetener,
18. Corn syrup,
19. Corn syrup solids,
20. Date sugar,
21. Dehydrated cane juice,
22. Demerara sugar,
25. Evaporated cane juice,
26. Free-flowing brown sugars,
28. Fruit juice,
29. Fruit juice concentrate,
31. Glucose solids,
32. Golden sugar,
33. Golden syrup,
34. Grape sugar,
35. HFCS (high-fructose corn syrup),
37. Icing sugar,
38. Invert sugar,
39. Malt syrup,
44. Maple syrup,
47. Palm sugar,
49. Powdered sugar,
50. Raw sugar,
51. Refiner’s syrup,
52. Rice syrup,
54. Sorghum syrup,
56. Sugar (granulated),
57. Sweet sorghum,
60. Turbinado sugar,
61. Yellow sugar
26 Nov 2021
At first glance, most people don’t think much about the benefits of hiring a personal chef to come in once in a while to prepare a meal. For many, all they focus on is the fact that they’ll have a professionally cooked meal. However, when you consider having one less meal to cook, you can start seeing how you can save a lot of time using a personal chef through CookinGenie.
Estimate that this takes you at least 20 minutes or longer.
Picking up groceries for a fresh gourmet dinner often isn’t done with your regular grocery shopping trip. To get the freshest ingredients, you’d want to stop by your grocery store on the way home. That can take up at least a half-hour of time, if not longer, as often the grocery store lines are even longer after work. There’s a good chance it may take up to an hour to find everything you need and go through the checkout.
Once you get home with the ingredients you need to make your special meal, it’s time to start prepping the food and get to cooking. Washing everything, chopping it up, and pulling out all of the cookware takes time. Then, you have to actually begin cooking. Depending on the meal you’re planning on making, this could take a short time or over an hour. After planning, shopping and cooking, you could be an hour or more into handling your dinner.
Then, it’s time to eat. Do you ever feel like you can’t enjoy the meal you’ve made because all you can think of is the next step? Taking your time to eat and really enjoy your meal means it’s that much longer until you can tackle the kitchen to clean it up and get ready for the morning. A personal chef means that you can focus more on what you’re eating rather than trying to eat as fast as you can to move on to the next task. When you have a gourmet dinner skillfully prepared for you, you’re going to want to take your time and savor every bite you take.
After you’ve prepared a meal, it’s time to clean the kitchen. If you took an easy way out with dinner, such as a TV dinner, there might not be much clean-up. However, even a simple dish of spaghetti with jar sauce can dirty up your kitchen pretty easily. Doing the dishes at the end of your day can often equate to another half hour to an hour of time. That means you’re up to a few hours of tasks after you’ve come home from work.
What about tomorrow’s lunch? It can be time-consuming getting a meal prepped for the next day. You don’t want to deal with it when you’re rushing out the door in the morning to start a new day, so it’s better to get it done at night before you go to bed. You find something in the fridge and pack it up. That may take you another 15 minutes or longer to handle before you can do something else with your time.
When you use a personal chef through CookinGenie, you cut down this time considerably. Your personal chef will handle the grocery shopping, cooking, and cleaning up after you’re done. You still get the chance to relish your food without having to focus on all the other factors that come with making dinner. Spend time talking with your family and enjoying the great food you didn’t have to prepare. Plus, you no longer have to worry about those additional meals when you order a more significant portion. You can take your leftovers to work the next day or pack your child’s lunch easily.
By using CookinGenie for a personal chef just one evening a week can save you several hours that you can use to do anything else you’d want to handle. Multiply that by a few times a week, and the time really adds up. Plus, you get all of the other benefits from having a visit from a personal chef, such as freshly cooked meals made by a skilled individual. You don’t have to rely on your skills or regular menu for putting dinner on the table. Be adventurous and enjoy a nice variety of foods beyond what you feel comfortable making at home for yourself and your family.
The website makes it easy for you to save time, as well. Meal planning can take up a great deal of time. With CookinGenie, you’ll be able to easily search for a personal chef, schedule a time, and pick a meal along with determining your portion size. The portal makes it easy for you to set up your next professionally cooked meal. Of course, you may find yourself scrolling to discover new menu options or chefs to expand your options.
Ready to see how many hours you can save in a week when you use a personal chef through CookinGenie? Book a meal today through our website to start seeing the time benefits that come with our service. You’ll wonder why you didn’t do it sooner as you enjoy a home-cooked meal.