When weighing any meat, use a plastic bag to protect the surface of your scale.
To sanitize your sink and counter area use 1 tablespoon of bleach and 1 quart water.
To avoid cross-contamination, put all your seasonings into a small bowl and mix before putting on to your meat. Discard what you don’t use.
Cool hot items such as a casserole on a cooling rack for an hour before putting in the refrigerator.
To clean bacteria from fruits such as apples, use a solution of one part white vinegar to 3 parts water. Rinse off underwater when you are done.
Grandpa’s alternative: use one part lemon juice and two parts water. Spray on to your fruit, and that’s it.