Johannesburg Tips
Read these 7 Johannesburg Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Cities tips and hundreds of other topics.
don't get sick
Allow meat, fish, or poultry to sit at room temperature no more than 1 hour. Marinate foods in the refrigerator if more than 1 hour is desired. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
heat it through
To reheat leftovers, cover and heat to 165 degrees Fahrenheit, or until hot and steaming throughout. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
wash it up
Always wash the platter you used to carry raw meat to your grill before serving any food on it. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
Avoid food borne illness
Completely cook fish, poultry, and ground meat. Raw portions can carry bacteria and parasites and cause food-borne illness. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
when the meat can't wait
Refrigerate all leftovers within 2 hours after cooking or serving. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
free information
For more safe handling and preparation information, contact the USDA's Meat and Poultry Hotline at 800-535-4555. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
leftover marinade
Don't use leftover marinade from raw meat, poultry or fish unless it's been thoroughly heated to kill all bacteria or parasites that might be present. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
