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6/9/2025, 11:34:23 PM
>>21394002
Ignore the other anons. This is a good question and also applies to wooden spoons, etc. I have thought about this a lot. While the technically correct answer is disinfect every step, here is my method that's kept my family and I safe:
If I'm scooping raw meat into, or around the pan and plan to use the utensil again I will do a quick wash with hot water and antibacterial soap. Once it gets cooking, I rinse with scalding hot water for 10-15 seconds. After that I stick it in the pan and rest it against the side for a minute or two. Usually whatever I'm cooking is boiling or simmering at this point. I take the utensil out of the food so it doesn't burn or take excessive wear. I give it a 2 second rinse to remove any residue and I place it on a clean(ish) spoon rest/tea plate. If I'm tasting with anything I'll do the same rinse and submerge method and put it on the same spoon rest. I'm not wasting five spoons to taste my sauce.
Ignore the other anons. This is a good question and also applies to wooden spoons, etc. I have thought about this a lot. While the technically correct answer is disinfect every step, here is my method that's kept my family and I safe:
If I'm scooping raw meat into, or around the pan and plan to use the utensil again I will do a quick wash with hot water and antibacterial soap. Once it gets cooking, I rinse with scalding hot water for 10-15 seconds. After that I stick it in the pan and rest it against the side for a minute or two. Usually whatever I'm cooking is boiling or simmering at this point. I take the utensil out of the food so it doesn't burn or take excessive wear. I give it a 2 second rinse to remove any residue and I place it on a clean(ish) spoon rest/tea plate. If I'm tasting with anything I'll do the same rinse and submerge method and put it on the same spoon rest. I'm not wasting five spoons to taste my sauce.
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