Concur. Give me a good old subsonic, sharpened, honed blade every time.
That reminds me of a warning sticker on a laser pointer: Do not look directly into laser with other eye.
He’s processing stuffed, bacon wrapped chicken breasts which will be cooked as a whole item. What product is he cross-contaminating? The persillade (or whatever it is) and the other items are touching the raw chicken, so is the knife, so is the spoon. So what? What other dish or side-item is being worked on in the video that represents a risk of cross-contamination? I’ll tell you – none. All the stuffing items are fine. Everything in the video is touching raw chicken. This is not cross-contamination. There’s nothing there being “crossed.” He can use the spoon all day long in the persillade and nothing is being cross-contaminated. Why? Because it ends up touching the raw chicken in the first place and is not being used in another dish.
The hone. Granted, he may wash it, but it’s just sitting there on the cutting board, resting against the chicken and on the bacon.
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Nothing in the video has been cross-contaminated.
So, touching raw chicken with bare hands and then touching everything else in the kitchen is ok? Didn’t know that. He also has mixed raw ingredients on one board and puts his utensils all over them. This is a cooking demo and not an example of volume production, but both hands touch raw chicken and then everything else. Is it the worst I have ever seen? No. Does he then touch money and raw product again without washing up? Nice knife skills.
It’s a butcher shop. He likely wasn’t doing just one. Even if he was just doing one, you didn’t see what happened after the video stopped. There wasn’t a single product in the video that was cross-contaminated in any way. Zero. He could have gone on to do six dozen more, and still, no cross-contamination at all.
Except for his hands, the food and the utensils, I would agree. He didn’t even wipe his blade after honing. And he touched utensils and then product. You don’t know what was on the hone or his hands. You have to make a lot of assumptions.
Did he just pick his nose? I don’t know. I wouldn’t eat it.
I’ve processed chicken for hours on end and never cross-contaminated anything because all I was doing was processing chicken for hours on end. You really don’t what you’re talking about. So, you probably shouldn’t talk about it.
That would’nt be ok in any kitchen I worked in.
And your obnoxious comments only will get you ignored. So, save them for someone who either believes you or cares what you think.
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And what kitchens would those be?
The James Beard House. Heard of it?
Yeah, right.
I live in Manhattan. May I mention your name?
You are an ignorant wate of time. Bye. Nobody.
I cannot believe you made me sign in to Instagram. My take is that since every bit of food present and every tool used to assemble this is contributing to a single end product to be cooked, there is no cross contamination, but everything used will need to be cleaned because it all had chicken stuff on it. Am I wrong?
Yep. We clean up at the end of the day or before moving on to the next task. Nothing confusing at all.
The guy in the video could make stuffed chicken breasts and nothing else for the next 30 days in a row and he STILL wouldn’t have cross-contaminated a damn thing.
Not every kind of food poisoning is prevented by cooking.
Name the source of contamination, the specific microbe that concerns you, and how it was introduced or exacerbated by the person prepping the ingredients. The chicken is raw, the bacon is raw. The butcher shop is not responsible for people who eat raw or undercooked food. Describe how you would make raw chicken and raw bacon safe for the consumer who doesn’t know how to cook. We’ll wait. You can wash your hands, knife, and steel all day long and it will not make raw chicken and bacon safe to consume.
Do yourself a favor. Put your shovel down and go do something else. You are not winning this debate.
