11 Things in Your Kitchen You Need to Throw Away Now

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11 Things in Your Kitchen You Need to Throw Away Now
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11 things in your kitchen you need to throw away now:

Do I need to get rid of that old cutting board?To get to the bottom of these debates once and for all, we reached out to Marianne H. Gravely, a senior technical information specialist at the Food Safety and Inspection Service of the USDA. Here, she points out 11 things you should really throw away ASAP.Maybe you’re microwaving or boiling it to remove germs, but as Gravely notes, it's really hard to clean a sponge: "It’s got all those holes in it," she says.

The USDA recommends replacing your dish sponge “frequently,” but Gravely herself doesn’t use them at all. A washcloth is her cleaning agent of choice, because it “won’t hold on to things like a sponge will.” You could also use paper towels, but for environmentally=conscious folks, that’s not an option. If you do choose a washcloth, change it up often; Gravely swaps hers out every couple of days, and adds, “If it smells, it needs washing, whether it’s a sponge or a washcloth.

One caveat? “If you’re cooking, and you’ve got [raw meat] that’s leaked on your counter, that’s when you want to use a paper towel and throw it away.”Spot leftovers in the back of the fridge that you don’t remember putting there? Your best bet is to toss them. “Use cooked food or leftovers after three to four days,” says Gravely. “If you have no memory of serving it, it’s been there too long. And for heaven’s sake, if you see mold, don’t eat it.

recommends combining a teaspoon with 1/3 cup of hot water, and “if it bubbles enthusiastically, it’s fine.”Pre-made chicken and vegetable broths in cardboard containers can have surprisingly short viability timelines. Often recipes will call for just half a cup, notes Gravely. For the rest, “Either make yourself a note—‘I’m gonna make soup’—or freeze it.”Sources vary on this front, but most—including Graves—agree that spices lose their potency and flavor after about a year.

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