Chefs/Cooks who lick and taste food then......
Discussion
put the tasting spoon back into the cooking pot! Stop it please. Use another spoon, who cares if it takes several tastings, wash the spoon if you haven't enough.
Filthy habit, I saw Jenny Powell do it on Celebrity MasterChef the other night.
I'm sure this is one of the reasons she was knocked out in that round.
Filthy habit, I saw Jenny Powell do it on Celebrity MasterChef the other night.
I'm sure this is one of the reasons she was knocked out in that round.
I use the same spoon all the time.
I also use the same chopping boards to chop meat and vegetables (after cleaning though, naturally).
I suspect that part of the reason we are so susceptible to dicky tummies, viruses and bugs is down to how bloody anal people are these days about supposed cleanliness.
I also use the same chopping boards to chop meat and vegetables (after cleaning though, naturally).
I suspect that part of the reason we are so susceptible to dicky tummies, viruses and bugs is down to how bloody anal people are these days about supposed cleanliness.
oilandwater said:
put the tasting spoon back into the cooking pot! Stop it please. Use another spoon, who cares if it takes several tastings, wash the spoon if you haven't enough.
Filthy habit, I saw Jenny Powell do it on Celebrity MasterChef the other night.
I'm sure this is one of the reasons she was knocked out in that round.
So what do you think happens in the kitchens of restaurants (even 'top' restaurants)? A lot more than that - unwashed hands, food drooped on the floor and reused, sneezing on food, reuse of uneaten food from other plates etc. Yet because it's not seen it's accepted.Filthy habit, I saw Jenny Powell do it on Celebrity MasterChef the other night.
I'm sure this is one of the reasons she was knocked out in that round.
I too use the same spoon. I wouldn't if I was ill but then I probably wouldn't be cooking. Assuming you're cooking with heat and not prepping a salad dressing, what difference does it make? Surely any germs would be killed in the heat? As was mentioned earlier, far, far worse food hygiene will have occurred in the kitchen of the country pub I am having dinner at today but it won't stop me eating there.
Dish cloths. Now then, how often do you change your dish cloths or pan scourers? Do you use the same cloth/scourer/sponge to wash the board after jointing a chicken as you do for washing your cutlery?
And how often do you wash your hands when prepping/cooking raw and cooked foods? Do you handle the knife after touching raw meat, or do you wash your hands first? How many people wash the blade but not the handle after doing this, and then wipe it dry on a tea towel that doubles up as a hand towel?
I have been to a few dinner parties where I have believed cross over has been misunderstood. I have had to eat the food so as not to offend and cause upset and I have never been ill as a result.
We should take precautions where possible and view cooking surfaces from time to time as though we are in a Dettol advert, but most people will do far worse than the odd 'double dip'.
Dish cloths. Now then, how often do you change your dish cloths or pan scourers? Do you use the same cloth/scourer/sponge to wash the board after jointing a chicken as you do for washing your cutlery?
And how often do you wash your hands when prepping/cooking raw and cooked foods? Do you handle the knife after touching raw meat, or do you wash your hands first? How many people wash the blade but not the handle after doing this, and then wipe it dry on a tea towel that doubles up as a hand towel?
I have been to a few dinner parties where I have believed cross over has been misunderstood. I have had to eat the food so as not to offend and cause upset and I have never been ill as a result.
We should take precautions where possible and view cooking surfaces from time to time as though we are in a Dettol advert, but most people will do far worse than the odd 'double dip'.
I'd rather ingest a few bodily fluids than eat food that hasn't been regularly tasted...
If you consider how many bodily fluids actually end up in your mouth throughout the course of your life, a few bits of spoon saliva are small fry. And you don't even get fed as part of some of those exchanges.
Jenny Powell is a poor example anyway - as if you wouldn't want to have swapped as many fluids with her as possible, given the chance...
If you consider how many bodily fluids actually end up in your mouth throughout the course of your life, a few bits of spoon saliva are small fry. And you don't even get fed as part of some of those exchanges.
Jenny Powell is a poor example anyway - as if you wouldn't want to have swapped as many fluids with her as possible, given the chance...
I don't see it as an issue with germs or bacteria, it is just very poor etiquette. There are germs and bacteria in nasal mucous so I take it no one would mind a chef picking their nose while cooking or hand down the front of their pants to scratch their b
ks while serving. All a part of building your immunity!.
ks while serving. All a part of building your immunity!.redtwin said:
There are germs and bacteria in nasal mucous so I take it no one would mind a chef picking their nose while cooking or hand down the front of their pants to scratch their bks while serving. All a part of building your immunity!.
so this doesn't happen in restaurant kitchens?ks while serving. All a part of building your immunity!.I'm a lot cleaner when cooking for guests, people don't want to come round and eat something that they would find 'unhygienic' had they seen the cooking process.
When it's just me and the wife though I lick spoons, dip my fingers in, use the same knifes and cutting boards for everything.
Always wash my hands, thoroughly several times when cooking though. I never eat food off the floor, it is filthy!
When it's just me and the wife though I lick spoons, dip my fingers in, use the same knifes and cutting boards for everything.
Always wash my hands, thoroughly several times when cooking though. I never eat food off the floor, it is filthy!
I have no issue with double dipping, eating stuff thats been dropped on floor (as long as the fluff is picked off) and I don't really care what goes on in a kitchen as long as it tastes good and doesn't make me ill. But then I suspect my tolerance to dirt/gross is way higher than most peoples - as demonstrated by the look of horror on my partners face when he saw me sharing my cereal with the cat for the first time (I eat the cereal and he drinks the milk from the bowl). I haven't been ill for years though!
escargot said:
I use the same spoon all the time.
I also use the same chopping boards to chop meat and vegetables (after cleaning though, naturally).
I suspect that part of the reason we are so susceptible to dicky tummies, viruses and bugs is down to how bloody anal people are these days about supposed cleanliness.
This. And very much so.I also use the same chopping boards to chop meat and vegetables (after cleaning though, naturally).
I suspect that part of the reason we are so susceptible to dicky tummies, viruses and bugs is down to how bloody anal people are these days about supposed cleanliness.
It's utter and total b
ks about so called 'cleanliness'. You do realise that the obsession with cleanliness and the obliteration of bacteria has fk all to do with health and everything to do with selling cleaning products that feed off the hysteria of stupid people.My favourite is the advert that tells you "your chopping board has more bacteria that your toilet"
Really? Becuase I never give the chopping board more than a rinse under the tap and a cursory wipe with a (probably bacteria laden) cloth and nobody has ever got ill or died.
So I really should stop cleaning the bog too - since I'm ingesting vastly increased amounts of filth from making a sandwich.
Chefs reusing spoons I really couldn't care less about - unless they have ebola virus or somesuch.
Mr Gearchange said:
"your chopping board has more bacteria that your toilet"
This is quite true. But only because you'll use much stronger products (i.e. bleach) to clean the toilet than the chopping board.Personally, I think a professional chef should not double-dip just out of professional pride. But what we don't know often doesn't hurt us.
did basic food hygene when working in a kitchen. if i'm feeling lazy i'll use the same knife on meat as veg, but prep veg first then meat.
however.
in a kitchen, chopping boards and knives are SUPPOSED to go through a high-heat dishwasher to clean and kill... but when things are busy i wonder how much goes through potwash.
however.
in a kitchen, chopping boards and knives are SUPPOSED to go through a high-heat dishwasher to clean and kill... but when things are busy i wonder how much goes through potwash.
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