/ck/ - Food & Cooking

>>14552339
Mix the two meats together, the salmon will lower the smokepoint of the chicken.

>>14552339
Get a set of thin cutting boards that are dishwasher safe. It will absolutely cost you less than $10, even if you got them at Sur La Table or somewhere fancy.
This lets you reach for a fresh cutting board without missing a beat.

Though you can wash between uses, the proper way to wash a cutting board is to let it then air dry. Obviously you can't do that. After dealing with raw chicken, you should wash and also sanitize in a bleach solution and air dry. Is the fish or chicken something you can prep earlier in the day? And then just move from a ziploc or covered plate to the oven?

>>14552623

Cross contamination is more of a worry when you're chopping up the salad parts after butchering the raw chicken.
Or if you have a food allergy to contend with.
If it's all going in the pot to become Cooked & Safe, there is less worry.
Going from raw chicken to slicing cooked beef, yeah... there's worry, because now you've got raw chicken juice smeared on your dangerzone temperature meat, and it will make you crap blood for the next week.

Bleach everything, then autoclave to be sure.
You're worth the effort.

>>14552566
>>14552566
You can't possibly be serious.

>>14552339
Just make sure you wash your raw chicken then rinse off your cooked salmon when you're done

>>14552339
Its simple, poultry is high risk, anything that has feathers should be treated like it has covid. Veggies should have their own cutting board

wash after done with all meat

>>14552339
Someone say cross contamination?

>>14552640
It's true

>>14552339
Think about it like this: if something on the chicken would make you sick when eating it on the salmon, why wouldn't the chicken by itself also make you sick? So long as the meats don't smell spoiled, and you plan on cooking them, it's fine. It's just foods that you eat raw that are a danger (such as cutting raw chicken, then cutting an apple).

>>14552640
>he's never heard of meat alloying
Summerfags, I swear

>>14552694
This is retard logic. Stop listening to this guy. Just buy a few extra cutting boards.

i have a related retard question, if i was my all my shit that i had raw meat in with hot soapy water, then use that dish sponge to wash regular shit, is that dish sponge contaminated? should have separate sponges? or is the sponge safe since it was in hot soapy water? am i gonna die?

>>14552939
wash*

>>14552939
Soap water kills bacteria and most viruses. The soap water doesn't even need to be (too) hot

>>14552939
>am i gonna die?
Yes.
Being born is a death sentence.

But the soap does something to the bacteria and viruses that renders most of them harmless, so maybe it won't be poor dishwashing that heralds your final breath.
You still want to watch out for botulism; the toxin that shit makes will do you over. But that's not the bacteria, that's the poison the bacteria makes.
If a food is clearly spoiled in the fridge, I don't think it's worth saving the container, and the disposable containers are perfect for just this reason.

>>14552879
>meat alloying

are u fucking kidding me

>>14553026
All I know is that since I put a chicken in my trout coop, the trout hasn't sent me to the store for a carton of Virginia Slims

>>14553026
No. And now pls leave, summer child

>>14552339
If it's just chicken and salmon you're probably fine. Though I'd cut the salmon first and then the chicken, instead of the other way around.

>>14552882
>logic is for retards
Go back to /pol/ republicunt

There is no such thing as "contamination" except if you are an american weaklet or live in a country with low quality food standards.

>>14552339
I'm a health inspector, but take what I say with a grain of salt as I might just suck at my job.

I like to think about things in levels of risk , and things you can do to lower it. In terms of prepping the chicken and salmon using the same utensils; the bacteria that gets you sick commonly found on chicken take higher temperatures to kill than fish. So if you wanted to completely remove that risk you would want to cook the fish pretty well, which may not be great idea for quality. But in all honesty, the amount of potential bacteria on the chicken and fish depend on how well they were treated at your home and where you bought them, and how long they were in bad conditions if at all. Most of the hazardous bacteria grow in a temperature zone , defined where I live as, between 41F-135F. And as a quick/general rule most colonies or whatever, don't get big enough to cause problems unless they have been in that zone for more than 4 hours. (The longer the the time, the more risk there is, and this is also assuming no crazy stuff like literally smearing feces on the cuts of meat hasn't happened). You are also increasing risk if you prep together and and then store for later use, thaw on your counter rather than in a cooler, etc. And finally make sure not to use the same dirty utensils you used to prep as the ones you use after you are done cooking, because that's just stupid. Anyways, hope I helped.