For mince I open the packet with a knife and up end it into the pan and use my wooden spoon to chop it up. I then use a spoon rest. I think the problem lies with using a utensil on raw chicken or fish then using it on cooked food.
Yes, sometimes I open the packet with a knife and use that to push but thinking on it that introduces bacteria from the packaging.
I use paper towel as a utensil rest or hang the working end off the edge but might stand it vertical in a Pyrex jug
Nothing goes between raw and cooked. I’ve got a 3 set of dedicated chopping boards I don’t mix. I hate my fridge because the coldest compartment for fish/dairy/meat is at the very top and the vegetable crisper at the bottom! You’re not meant to have raw meat stored over other foods 😬 (Seriously why is raw meat stored over the salad)
For mince I open the packet with a knife and up end it into the pan and use my wooden spoon to chop it up. I then use a spoon rest. I think the problem lies with using a utensil on raw chicken or fish then using it on cooked food.
Yes, sometimes I open the packet with a knife and use that to push but thinking on it that introduces bacteria from the packaging.
I use paper towel as a utensil rest or hang the working end off the edge but might stand it vertical in a Pyrex jug
Nothing goes between raw and cooked. I’ve got a 3 set of dedicated chopping boards I don’t mix. I hate my fridge because the coldest compartment for fish/dairy/meat is at the very top and the vegetable crisper at the bottom! You’re not meant to have raw meat stored over other foods 😬 (Seriously why is raw meat stored over the salad)
Yeah my meat goes on the bottom shelf always.
same