Inconvenient Food – Are We Ready to Cook Yet?
Are they really that good?
In a recent New York Times article it was reported that when food outbreaks occur in frozen meals, it’s very difficult for manufacturers to determine the cause. That’s because, with over two dozen ingredients, it’s hard to track down the suppliers of the individual ingredients. Consequently, manufacturers have been forced to put the responsibility on consumers to cook their meals adequately to kill all possible pathogens.
However, in order to follow these instructions, consumers will need to know the wattage of their microwaves and test their meals with a thermometer in several spots. And it turns out that in order to cook some of these meals to a safe temperature, parts of the meal are burned or turned mushy.
With all of that trouble and uncertainty, it certainly makes frozen meals appear to be a lot less convenient than they initially appear. How hard is it to stir fry a few ingredients, or toss a half dozen into a slow cooker in the morning? At least we’d know where the ingredients came from, and they would be evenly cooked. It’s just a thought.
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