Easter table: recommendations εοδυ on the preparation of meat and eggs (video recipes)

What should be paid attention to when you will prepare Easter dishes – the tips of the National Organization of Public Health. Video recipients for the festive table on Easter.

Εοδυ provides instructions regarding the products that will be used at the festive Easter table and Ruleswhich must be followed when treating them, especially meat and eggs:

1. Eggs should not be left at room temperature for more than 2 hours. Keep the boiled hard eggs in the refrigerator until the table is served.
2. Avoid the use of products containing raw or undercooked eggs (for example, homemade mayonnaise), and raw dough containing eggs.
3. For painting eggs, use only food dye.
4. Keep the eggs in the package in the refrigerator (not on the refrigerator door). Painted eggs should also be stored in the refrigerator.
5. Be sure to defrost the meat, following the correct instructions: defrosting in the refrigerator can take about 24 hours, if we are talking about a small piece. For complete defrosting of meat weighing about 4.5 kg, it takes several days.
6. Thaw a goat and lamb, placing them in a refrigerator, a microwave or in cold water. After defrosting, it can be stored in the refrigerator for 3-5 days (if it is steaks and ribs) or for 1-2 days (if it is minced meat). After defrosting in a microwave or in cold water, it should be prepared immediately.
7. Store raw meat in the refrigerator separately from other raw (fruits or vegetables) or cooked products to avoid cross infection.
8. Keep the goat and lamb in the refrigerator at a temperature of <4oc. Place pickled meat in the refrigerator until cooking. Throw away the marinade that remains of cooking. Cook the meat at a temperature of at least 160 ° C. The meat is ready to use when its internal temperature reaches 63oc, and we let him “relax” at this temperature for 3 minutes. If there is no thermometer, boil the meat so that the broth becomes transparent. Cooked meat and lamb can be stored in the refrigerator for up to 3-4 days.
9. If you want to use a goat or lamb for removal (order delivery or food), make sure that it is hot upon receipt. It should be consumed cooked meat for 2 hours (or 1 hour, if temperature> 32oc). If you are not going to use it immediately, put it in the refrigerator at a temperature of ≤4OC in a closed container and use it for 3-4 days, cold or after heating to 74oc.
10. Remember that it is extremely important to wash your hands with soap and water before, during and after processing food.
11. Use individual working surfaces and accessories (knives and cuts for cutting) for raw and cooked products. The same process is applicable to meat and other products.

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