3:45 - Where in the world is Carrie update
9:24 - Topic intro “Food Safety”
11:08 - Reviews
Not a fan of the rants
by ketofan113355 on Jan 29, 2018
When I started listening to this podcast I never missed an episode. I didn't even mind the banter. The tips were so helpful and I learned volumes. But then it stopped being my go to podcast because of the rants. I feel like a kid in school getting lectured for something 1 kid did that the rest of us knew nothing about, nor deserved. And then the banter got longer too. So I stopped listening. Then I missed it so I came back. Just to hear the new rantcast. I'll be your listener forever if you will stop the rants, limit the banter, and bring on the kitchen! Recipes recipes recipes would be super.
Monday Morning Mirth and Motivation
by Pjlee84 on Jan 31, 2018
Love everything about this podcast! Exactly the right amount of banter/humor/nonsense precedes all the information you'll ever need to be a rockstar in the kitchen. Love hearing Carrie's accent and equally love hearing Brian's inept rendition of said accent. Thank you, both for everything you do to share your Keto knowledge with the masses.
Informative and Hilarious
by CarlaKeto on Feb 01, 2018
I've been keto for going on 4 months. I finally found this podcast after being a member of the FB groups. It has given me some really great insight and new information that I didn't know and to be honest has also made me really sad because ignorance is bliss!! I think my favorite part is the banter between Carrie and Brian. Brian makes me laugh and his accents are the best! Carrie is a wealth of information and I will continue to listen to every episode they have. Love, Love, Love!
22:56 - Food Safety
50:09 - Meat
- Bacterial content and the toxins that the bacteria can produce
- Below 38℉ the bacteria grow very slowly
- Below Freezing the bacteria cannot do anything due to the water content being frozen
- The heat required to kill most bacteria is 120℉ the hardiest bacteria require 131℉
- To kill it with heat, it does require it be at or above that temp for some time
53:00 - Chicken
- There have been more reported cases of salmonella in the last decade in cantaloupe than there has been in chicken
- Poultry is not as dangerous as we’ve been lead to believe
- As a simple precaution just take care of the basics. Clean any surfaces the raw meat has come in contact with warm soapy water and dry them well.
- To avoid cross-contamination never use the cutting board or knife for other things until they have been cleaned
- Storage tip: Poultry should always be stored on the bottom shelf of the fridge towards the back.
- Fresh poultry in a cry-vac package will remain fresh for a very long time. (Turkey will keep like that for a couple weeks)
- Once opened use ASAP
58:10 - Defrosting meat
- Warm water in the sink and then put the meat item in the warm water to defrost it quickly.
- The main Key: To ensure you are able to get all the meat to the correct temperature to kill off bacteria make sure you defrost the meat all the way through before cooking
- You can leave the meat out for quite a while to defrost as long as you’re not going to eat it raw.
- Since you are going to cook it the bacteria will be killed off before consumption.
1:11:00 - Motivation Monday
Overthinking ruins you. Ruins the situation, twists things around,
it makes you worry and just makes everything much worse than it actually is.
Make sure to check out our new book to help kickstart the new year and stay locked into the keto way of life.
Also, don't forget about Ketovangelist Unlimited. Check it out for exclusive Recipes, Meal plans, Workouts, and much more: Ketovangelist Unlimited
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