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re: How clean are you when it comes to cooking (contamination-wise)?
Posted on 3/30/15 at 9:20 am to BigDropper
Posted on 3/30/15 at 9:20 am to BigDropper
quote:
You don't NEED a special cleaner but a diluted chlorine bleach solution is good for sanitizing after you cook. There are a few solutions that can be made from household chemicals Like vinegar, peroxide, & isopropyl alcohol. A general rule of thumb if only using water is; contact with hot water hotter than 171°F for a minimum of 15 seconds.
Yeah, I was really talking about what I do while preparing the meal. I'll uses hot water and soap on knife, cutting board, etc. After we're done, my wife sprays the countertops, etc.
1
Posted on 3/30/15 at 10:22 am to VOR
1.) I have dedicated "raw" cutting boards that are only for raw meat. Sometimes I'll just use butcher paper if I'm not actually doing much cutting. That way it goes straight in the trash.
2.) All seasonings/sauces/etc go in small bowls ahead of time so I'm not constantly needing to touch containers/cabinets. This way I only need to wash hands when I'm done.
3.) Two sets of tongs
4.) Container of Sani-Hands at the grill, just in case.
2.) All seasonings/sauces/etc go in small bowls ahead of time so I'm not constantly needing to touch containers/cabinets. This way I only need to wash hands when I'm done.
3.) Two sets of tongs
4.) Container of Sani-Hands at the grill, just in case.
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