They have a different concept of what needs to go in the fridge, for example. My mother in law will live a baked casserole, with meat and cream, on the countertop all night, and the next day, and then reheat it and serve for dinner. And lest anyone think that I’m jumping all over her because she’s my mother in law, I’ve seen others do it too!

They are also famous for cooking meat much less than we do, which is delicious, but risky. These are just a few of the examples I can think of.

I agree, the food is delicious, however! And I think that sometimes Americans can go overboard on food safety- and that maybe there are a few lessons to be learned from them.

clw

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We defrost meat in the refrigerator. Meal planning comes in handy here, because we just look at our menu for the week every night to find out what needs to go into the fridge to defrost. In a pinch, you can put the meat in a bowl of cool water in the sink and turn the faucet on so a tiny but constant stream of water is dripping into the bowl. The constant motion of the water will defrost a small piece of meat like a chicken breast in about 20-30 minutes.

For reheating leftovers, we’ve found that there’s nothing you can do in a microwave that you can’t do on the stove top or in the oven. It takes a little longer, but the food tastes better when it’s reheated slowly anyway. I used to hate reheated pizza because the microwave made it so chewy. Reheated in the oven, leftover pizza tastes just as good as fresh!

My husband is a popcorn freak. If he’s craving it, we buy Jiffy Pop (yes, they still sell that. We’ve bought it in our grocery store and Target). It’s actually a really fun way to pop popcorn, and I’m sure kids would get a real kick out of it!

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