Grill Spatula Tongs
Raw meat and spatulas
As I am new in the kitchen, I have some questions regarding general hygiene … I had the good sense washing dishes and cutting boards that held the raw meat, that the danger of food poisoning is faily obvious. But what about spatulas (or other kitchen "tools") for that matter? If you are going to cook ground beef, for example, you have to use a knife on raw meat when he was still on the board. But after cooking, not even using the same knife? Spatula and says it comes with the bacteria? Or use tongs to grill a steak from there … It's the same thing. If you replace the blade (or pliers, etc) halfway (And even if he did, when you know when to replace the tool?) Would Do that the safety of all routine counter-productive?
The stove is cooking the food is very hot. Spatula bacteria die. I was cooking from 7 years and have never been sick with a spatula. How ever, it is best to use a metal like you're cooking ground beef, the meat does not stick as a plastic