Sam Anderson invites you to sit at her kitchen table VANKLEEK HILL | Sam Anderson grew up in theWest IslandofMontreal, never imag- ining what her future would hold. She moved to Eastern Ontario in 2000 looking ARTS & CULTURE editionap.ca DIANE HUNTER DIANE.HUNTER@EAP.ON.CA
Votre santé | Your health Cuisiner la dinde sans danger Les Fêtes approchent rapidement et c’est un bon moment pour examiner les questions qui reviennent souvent sur la manière de cuire la dinde sans danger. La volaille porte parfois des bactéries dangereuses qui causent des maladies d’origine alimentaire lorsqu’elles sont ingérées. Une façon convenable de préparer, réfrigérer, manipuler et cuisiner la dinde peut prévenir les intoxications alimentaires. Heureusement, la plupart des intoxications alimentaires guérissent sans intervention médicale. Toutefois, les bactéries qui se trouvent dans la volaille peuvent causer des maladies graves et même la mort chez les personnes vulnérables comme les personnes âgées, les jeunes enfants et les gens qui souffrent de maladies chroniques. Pendant combien de temps une dinde peut-elle être gardée au congélateur? Une dinde achetée dans un magasin d’alimentation peut être conservée au congélateur pendant jusqu’à un an à des températures de -18 (0 ) ou moins. La congélation peut-elle détruire les bactéries de la dinde? Non. Les bactéries demeurent sur la dinde congelée. Lorsqu’elle est décongelée, les bactéries peuvent causer la maladie. C’est pourquoi il est important de cuire les aliments adéquatement pour que la chaleur tue les pathogènes. Combien de temps faut-il pour décongeler une dinde? Il faut 24 heures pour chaque 2,5 kg (5 lb) de dinde. Ne jamais décongeler la dinde à la température de la pièce. La décongeler au lieu, au réfrigérateur dans un grand contenant ou sur un plateau pour que le jus de la dinde ne contamine pas d’autres aliments. Est-ce que la dinde peut décongeler au four micro-ondes? Oui, mais il faut cuire la dinde dans un four conventionnel dès qu’elle est décongelée. Qu’arrive-t-il dans le cas d’une dinde achetée fraîche? Acheter la dinde deux jours avant de la cuire tout au plus. Elle doit être froide au moment de l’achat et elle doit être réfrigérée rapidement à la maison à 4 (40 ) ou moins. Quand la dinde est-elle cuite? Pour assurer l’élimination de tous les pathogènes, il est recommandé de cuire la dinde à 85 (185 ). La température de la farce doit être de 82 (180 ) ou plus. Utiliser un thermomètre à sonde inséré dans la partie la plus épaisse de la poitrine, loin de l’os. Servir la dinde le plus tôt possible pendant qu’elle est encore chaude. Que faire des restes? Ne pas laisser la dinde à la température de la pièce pendant plus de deux heures. Désosser la dinde et placer la farce dans des contenants à part au réfrigérateur. Réchauffer les restes jusqu’à une température d’au moins 74 (165 ). N’oubliez pas de porter la sauce à ébullition. Consommer la dinde, la farce et la sauce dans les deux à trois jours suivants ou les congeler promptement. Pour terminer, ne pas oublier de se laver les mains avant et après la manipulation de volaille fraîche. Il faut aussi nettoyer et désinfecter tout ce qui touche à la volaille crue, y compris les ustensiles, l’évier, le comptoir et les planches à découper. How long can a frozen turkey be kept in the freezer? A store bought frozen turkey can keep in the freezer for up to 1 year if stored at -18 (0 ) or below. Will freezing kill bacteria in the turkey? No. Bacteria will remain on the turkey when frozen. Once thawed, they can cause disease. This is why it is important to cook food properly as the heat will kill them. How long do I need to thaw a frozen turkey? You need 24 hours for each 2.5 kg (5 pounds) of turkey. Never defrost the turkey at room temperature. Instead, defrost the turkey in the refrigerator in a large container or on a platter to prevent juices from leaking onto other foods. Can I thaw the turkey in the microwave? Yes. But cook the turkey in a conventional oven as soon as it’s defrosted. What if I buy a fresh turkey? Purchase the turkey no more than 2 days before. It should be cold when purchased and quickly refrigerated at home at 4 (40 ) or less. When is the turkey fully cooked? In order to ensure that all bacteria are killed, it is recommended to cook the turkey to 85 (185 ). Stuffing should be at 82 (180 ) or more. Use a probe food thermometer by inserting it into the thickest part of the breast, away from the bone. Serve the turkey as soon as possible while still hot. What about leftovers? Don’t leave the turkey out at room temperature for more than 2 hours. Debone the turkey and place the stuffing in separate shallow containers in the refrigerator. Reheat leftovers to at least 74 (165 ). Remember to bring the gravy to a boil. Use the turkey, the stuffing and the gravy within 2-3 days or freeze them promptly. On a final note, remember to wash your hands before and after handling any raw poultry. Also, clean and disinfect anything that was exposed to uncooked turkey parts including utensils, the sink, counter-tops and cutting boards. Have a great holiday season! Voici des questions souvent posées : On vous souhaite de passer de très belles Fêtes! Pour de plus amples renseignements sur la salubrité des aliments, appeler la ligne Appel-santé au 613-933-1375. With the holiday season fast approaching, now is a good time to look at common questions about how to safely cook that turkey. Poultry may carry dangerous bacteria that can cause food borne illness if ingested. Properly preparing, storing, handling and cooking the turkey can go a long way in preventing food borne illness. Fortunately, most cases of food-borne illness go away on their own. However, bacteria found in poultry can cause serious disease including death in certain individuals such as the elderly, young children and people with chronic medical conditions. Some frequently asked questions are:
Photo Diane Hunter
Sam Anderson in her kitchen with daughter 18-year-old Laura and husband Sean. Their family includes 17-year-old Holly and 14-year-old Matthew, who were not available for the photo.
to live in more of a country setting. When she married her husband, Sean, close to 20 years ago, she didn’t even own a pot. Now owner of Sam’s Kitchen in Vankleek Hill, she’s right at home in her kitchen. Anderson opened Sam’s Kitchen about a year and a half ago. “In many ways, it doesn’t feel like a year and a half,”Anderson said. The original Sam’s Kitchen was ope- ned in 1997 in Dorval, Quebec. Anderson wanted a gathering place for family and friends and soon realized if she cooked, they would come. When Anderson first started out, she had no idea what she was doing, but she soon learned. “My mother died when I was young, so I didn’t have someone to show me all the family recipes,” explained Ander- son. “At 18, you don’t really care about coo- king and recipes.” Anderson obtained cus- tody of her younger brother after the death of her parents and became both big sister and guardian. “I have three children, but it’s kind of like I have four,” Anderson said. “It was hard but I always tried to think it could be worse. I could have lost my parents and my legs.” Anderson has a strong belief in family, church, and doing the right thing. She vo- lunteers her time and helps others when she can. “I think people should just be kind to each other. It sounds so simple,” said An- derson. “I wrote a handbook for the store. Just some notes for dealing with customers and people in general. Things like ‘Remem- ber you might be the only time someone meets Jesus today’ and ‘Be kind, be help- ful. You don’t know what someone else is going through in their life.” “You never know what God has in store for you” Anderson obtained a B.A. in Applied Human Relations in 2002. “I was on the lifer program,” joked Anderson. “I started my degree in the 90’s before I had kids. When I graduated, my kids were all there to see me walk across the stage with my cap and gown.” Anderson worked with homeless women in Montreal and in Community Living for eight years once she moved to Ontario. “God just gave me the ability to care for people,” Anderson said. “It’s a hard
job, but someone has to do it.” One of the reasons Anderson started Sam’s Kitchen is so that she could be a stay- at-home mom and care for her children. “When they come home from school, they get to say ‘Hi mom’ because I am there,” ex- claimed Anderson. “We love Vankleek Hill. People here have been really, really sup- portive.” “She’s a good mom, and a good boss,” said Laura, Anderson’s 18-year-old daughter who helps at the restaurant. Anderson’s very first Christmas dinner be- gan with optimism and a cookbook. “I star- ted because I wanted everyone to be toge- ther. At Christmas, you go to one person’s house, then the next. I wanted everyone to come here. So I bought a cookbook and learned how to make a complete Christ- mas dinner. I now sell that complete dinner to customers so that they can have more time to enjoy their families and not have to worry about getting ready for Christmas.” All of Anderson’s recipes are homemade and peanut-free. “I get my recipes from all over. I do a lot of research on the Internet, in magazines and things like that. Then I close them all up and make up my own recipes,” Anderson said proudly. “When I started doing this it wasn’t a passion. Now, I picture every family sitting down together having a meal together. I can help them do that.” The Anderson family does other things besides working in the restaurant and are very involved in music and in their church. “The store takes up a lot of time, but we make time for family and church. We do a lot together,” said Anderson. “This weekend and last weekend, we have been doing ‘Walk to Bethlehem’. It’s an interactive dra- ma we do with the church in Hudson. It’s about the Christmas story with at least 100 actors and singers. We all sing. We are very involved.” Sam’s Kitchen is home for the Andersons. “This really is our kitchen. Our bedrooms are upstairs, and this is our kitchen. This is where we live. We invite people into our home when we have the open sign in our window,” explained Anderson. “Vankleek Hill is incredible and we have the best cus- tomers in the world.”
For more information about food safety, contact Health Line at 613-933-1375.
By/Par Caroline Kuate Gestionnaire de programmes, salubrité des aliments Bureau de santé de l’est de l’Ontario Program Manager, Food Safety Eastern Ontario Health Unit
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