Q What’s the best way to disinfect a sponge?
A: Damp, dirty sponges harbor and transmit germs that can spread food-borne illnesses. In 2009, researchers set out to find the most effective way to sanitize this common kitchen item.
The results: a virtual tie between microwaving a damp sponge for one minute and cleaning it in the dishwasher with the drying cycle on.
In both cases, 99.9 percent more bacteria were eliminated than with the other methods tested (such as steeping a sponge in a 10 percent bleach solution for three minutes, or in lemon juice for one minute).
Use the microwave or dishwasher technique every other day (before microwaving, wet the sponge to decrease the risk of fire).
Wring sponges out after each use, and let them where dry thoroughly.
Designate different sponges for specific tasks to prevent contamination. Replace frequently used sponges every two weeks.
Q: I have cutlery with carbon steel blades. The metal has turned very dark. How do I restore its shine?
A: Before the invention of stainless steel, cutlery had carbon steel blades. While these are especially sharp, the surface is quick to oxidize, becoming dark and dull when it touches oily or acidic foods, such as salad dressings and fresh fruits.
You can brighten your knives’ blades by polishing them with fine steel wool and Noxon metal polish.
In addition, collecting editor Fritz Karch recommends hand-washing the knives after each use and drying them immediately to prevent rust. Then, with a cloth or paper towel, wipe a thin layer of mineral oil onto the blade to protect the steel from corrosion. If your knives are rusted, stained or scratched, have them professionally buffed.
Address questions to mslletters@marthastewart.com.
© 2011 Martha Stewart Living Omnimedia, Inc.
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