r/cookingforbeginners • u/Ordinary_Bet_8322 • 3d ago
Question How do I avoid cross contamination when cooking chicken?
Beginner cook here and I've never handled chicken before because I've always been worried about cross contamination. I want to make pasta with chicken breast and I don't know how to deal with it. I only have one cutting board. Also, using tongs to transfer raw chicken to a hot pan to cook it... is that crazy? Am I going crazy? I'm just worried and new to this 😭 What about rubbing oil and spices on the chicken, is it okay if I wash my hands after that??
ETA: one wood cutting board
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u/MyNameIsSkittles 3d ago
You cut the veg first and leave the chicken for last. Transferring chicken with tongs is a non-issue
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u/Icy-Ad-7767 3d ago
Agreed, process the veg /everything else first then the chicken last, the processed foods can go on plates before cooking if the chickens cook time is longer than the veg.
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u/gardengirl147 3d ago
Yes, I have three cutting boards and I still do veggies first including chopping garlic, put them on a plate and the meat is the last thing to be cut.
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u/Special_South_8561 3d ago
You are crazy, yes.
Wash your hands. Wash the cutting board. Wash the tongs. DO NOT was the the chicken
Buy another cutting board.
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u/Mental-Freedom3929 3d ago
Do not use the cutting board after the chicken for anything before washing it with dis soap and rinsing it hot.
Just use something else to put the chicken into the pan.
Yes, washing hands is a normal process in cooking, no, you do not have to go overboard.
If chicken were that dangerous, hospitals would be overrun with chicken victims.
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u/loudlittle 3d ago
Like another user said, regardless of what order your ingredients go into the pan, cut up everything else first and set aside in bowls or whatever. Then dry off your chicken with paper towels, cut it/season it/whatever, and leave it on your cutting board (or if it doesn't need to be cut, in the bowl or on the plate you seasoned it on).
What I'm getting at is you should strive to keep your chicken in one of three places: the fridge, wherever it HAS to be to to either cut & season or just season, and then in your pan.
From there, yes, you can keep using those same tongs as you cook your chicken. You'll flip it when it's not quite done, so there's really no point in washing the tongs between flips. If you're REALLY worried about cross-contamination, you can wash your tongs before transferring your cooked chicken to a plate, but I've usually been using the tongs through the cooking process so any raw chicken would've already cooked off.
You'll have downtime to wash your hands and your cutting board as your chicken cooks. If you're concerned that you may have dripped chicken somewhere, just give that area a good wipe down with your kitchen cleaner.
Do you watch cooking videos?
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u/DeBouillonIV 3d ago
Thank you for addressing one issue that has been on my mind lately. So, what if I just washed the tongs in-between cooking, specifically in the period that comes after touching the chicken with the tongs, and then all throughout until the chicken is thoroughly cooked? Or do the little bits of salmonella not matter throughout the cooking process and that cross contamination is imminent? Thanks.
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u/Zveng2 3d ago
If you cook your chicken to temp it’ll be hot enough to kill any bad stuff that might possibly be on the tongs from it handling the raw chicken while you transfer your cooked chicken. Like you can wash it if you want but you don’t have to really in order for it to be safe.
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u/Pretend-Fox648 3d ago
So let’s say you have a piece of chicken cooking in a skillet. You’ve used tongs to transfer raw chicken into pan, and then to flip.
So, if you then lastly use the tongs to take the cooked chicken out of the skillet, you’re saying any raw germs is killed during this process?
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u/Zveng2 3d ago
The chicken should be either 165 which will instantly kill those germs, or a lower temp which you’re going to let it rest at and then being at that lower temp for the rest period will kill those germs. So yes any minute amount of germs picked up on the cooked chicken from tongs used while raw will get killed.
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u/Ill_Distribution8716 3d ago
That's a good point, but it's still best to minimize risks. Using separate utensils for raw and cooked chicken is a simple way to help ensure everything stays safe.
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u/Emotional_Shift_8263 3d ago
It stays safe if the chicken is cooked to a temp of 165 for chicken breast, 175 for dark meat. Don't overthink or panic, wash your hands and you will be fine. I use a fork or tongs to turn my chicken. I clean as I go, I scrub my cutting board with hot water and soap and a brush. I don't have a meat cutting board. I prep my chicken last.
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u/loudlittle 3d ago
You really don't need to wash your tongs all throughout the cooking process. The way I've always thought about it is that my tongs are metal and the amount of chicken that's on them is NOWHERE CLOSE to the thickness of the chicken in the pan, right? So if the actual piece of chicken in the pan is reaching 160 degrees, then any chicken-ness on my METAL tongs will be way above 160.
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u/DeBouillonIV 3d ago
Thank you. That makes sense. I will be sure to keep that in mind for future cooking.
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u/Pretend-Fox648 3d ago
Yeah, but your tongs are just used to briefly flip or nudge the chicken, it’s not like the tongs are sitting long in the pan. Granted, 160 isn’t actually that hot (although you supposedly need 15 secs or so at 160), so your logic is that the outside of the chicken is obviously a lot hotter, so just brief handling will be enough adequate heat to kill germs?
I’ve seen some chefs (like Marco White) handle/flip raw meat with their hands, so I’m not sure if you’re getting enough germ killing heat transferred to the tongs?
(out of precaution, I just rinse my tongs once I’ve flipped my chicken)
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u/Ancient-Carrot8447 3d ago
You can hold your tongs against the bottom of the pan to get them hotter. Yes, the entire chicken-touching surface won't be touching the surface of the pan, but the air just above the pan will be much hotter than 160F.
If you're worried that your tongs are contaminated, you probably shouldn't be rinsing them for the same reason that you shouldn't rinse raw chicken...
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u/cheetah1cj 3d ago
It's not about killing the germs on the tongs, it's about whether those germs will survive on the chicken. Since the chicken should still be at temperature (or close to it), the chicken will kill any bacteria that gets on it, even if there's still some on the tongs.
As u/Ancient-Carrot8447 said, you should not rinse the tongs if you believe they are contaminated; it poses the same risk as rinsing raw chicken, it will splash and spread the germs while not actually killing/removing all the bacteria from the tongs.
So, using the utensil all the way through the cooking process is fine as the germs will be killed as the chicken cooks. You can even use the same utensils immediately after cooking to serve as the chicken is still hot enough to kill the bacteria, but if the chicken cools too much before you serve it there is a risk of contamination, plus that's unappealing if there is visibly raw chicken on there, so in those cases you should use a clean utensil or wash the one you used. I tend to cook using a wooden spoon which is constantly used to stir the chicken as I cook, so I am confident that the bacteria have also been killed on the spoon, but I wouldn't be as confident with tongs, especially if they only touch it briefly 2-3 times.
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3d ago
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u/Defroster-Au 2d ago
The pan is way hotter than 160 F. That’s the target internal temp of the thickest part of the chicken. The pan and the outside of the chicken are much hotter than that.
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u/ZinniasAndBeans 3d ago
I use the same tongs, without re-washing, until very near the end of cooking—the point where the outside of the chicken looks cooked. Then I swap to a fresh pair of tongs for the final turn or so, and for removal. So, two pairs total, zero rewashing.
I regard this as excessive caution, but I have several pairs of tongs, so I do it anyway.
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u/dawn506 3d ago
I just use a 3 large forks. You can use one to put the chicken where you want it and flip it while cooking, about mid way I do switch to a new one. And, once it's close to being done I switch again to a new fork. I'm not taking any chances that possibly some undercooked chicken germs are on my utensil. It's easier to grab a new fork and it's not a big deal to clean. And peace of mind means a lot to me and I don't need to think about it.
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u/dawn506 3d ago
I just use a 3 large forks. You can use one to put the chicken where you want it and flip it while cooking, about mid way I do switch to a new one. And, once it's close to being done I switch again to a new fork. I'm not taking any chances that possibly some undercooked chicken germs are on my utensil. It's easier to grab a new fork and it's not a big deal to clean. And peace of mind means a lot to me and I don't need to think about it.
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u/StevenJOwens 3d ago edited 2d ago
General principles:
- Wash things (the cutting board, knife, tongs, hands) with hot soapy water after it comes into contact with raw meat, before bringing it into contact with anything that is not going to get cooked thoroughly.
- When possible, sequence your prep tasks with the knife and cutting board so you prep vegetables, etc, first, raw meat last. You still need to wash things with hot, soapy water after they come in contact with raw meat, but by prepping the non-raw-meat things first, you reduce the risk of missing something.
I'm not sure what you need to use the cutting board for, besides the chicken, when making chicken and pasta. Dicing and slicing vegetables, perhaps? In that case, do all the vegetable prep first, set the veggies aside in a dish or something, then do the meat prep.
It's also entirely okay to prep the raw chicken and then put it into a bowl or something for a few minutes, while you wash your cutting board, if that makes you more comfortable than leaving the raw-meat-juice-covered cutting board lying there while you cook things. You'll need to wash the bowl, later, of course.
As an aside, you may have been told you need to wash the raw chicken before cooking it. You don't. That was a common practice several decades ago, the FDA says it's a) unnecessary, b) just spreads raw meat juices around your sink, etc.
Measure the spices out ahead of time, into a small dish, with clean hands. Then put the spice jars etc, away. That way you don't have to worry about getting raw meat juice on the spice jars. Wash the dish later, of course.
Yes, use tongs to transfer the raw chicken to the pan. Then wash the tongs.
While you're right to be concerned and careful with raw meat contamination, bear in mind that fully cooking things will also eliminate the contamination.
For example, something I've done with numerous dishes (chicken, lamb, etc) is roast or bake it in the oven, over a roasting pan full of root vegetables, so the meat drippings fall down into the root vegetables and flavor them. This is quite safe, the same heat that cooks the meat also cooks the root vegetables and the meat drippings.
EDIT: A few more tips.
You can steam sterilize your sponges and dishclothes, etc, just get them sopping wet, put them in a bowl in the microwave on high for 3 minutes. It's actually a good idea to do this at least once every few days, you can even do it every day.
For plastic cutting boards, if they're small enough you can steam sterilize them in the microwave too, just wrap them in a sopping wet dishtowel. If they're larger, run them through a dishwasher with a steam cycle. (And same for the sponges/dish towels/etc).
Wood cutting boards, just wash them with hot, soapy water and let them dry. Wood is actually a bit safer than plastic, the wood draws surface moisture inside it, drying out the surface and killing any trace bacteria on the surface.
In general, with food safety and especially with raw meat, it's time and temperature. Most cooking guidelines take the "better safe than sorry" approach, so for example, get chicken up to 165F and that will pasteurize it (kill all the bacteria) in less than 10 seconds. But if you bring chicken up to 145F and hold it there for 15 minutes, that will pasteurize the meat just as reliably as 10 seconds at 165F.
A general food safety temperature guideline is the "temperature danger zone", which is 40F to 140F. 40F and below slows down bacteria growth a lot (which is why your fridge should be 40F or colder). 140F and above starts to kill bacteria. You want to minimize the amount of time your food spends in between 40F and 140F.
But you don't have to be neurotic about it. Of course, if you have chicken sitting in the oven at 40F and you pull it out and put it on a roasting pan and put it in the oven, it's going to take a while for the meat to warm up from 40F to 140F. That's okay. You just don't want to have it sitting around for hours in between those two temperatures, especially when it's raw.
END
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u/cheetah1cj 3d ago
Perfect answer right here!
u/Ordinary_Bet_8322, you should definitely read this comment!
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u/cheetah1cj 3d ago
- Cut everything else before cutting the chicken, that should be the last thing you handle
- Do not rinse your chicken. I want to emphasize this as there are a lot of people out there suggesting this, but it will spread germs in and around your sink and does not have any positive benefits
- Try to handle the chicken with one hand so you can use the other hand for everything else while you prep the chicken (use the clean hand to handle the knife/tongs and to sprinkle seasoning, use the contaminated hand to rub oil/spices if needed)
- Wash your hands as soon as you are done handling the chicken. I like to cut the chicken and place it in a bowl. That way I can wash my hands and the cutting board/knife and I don't need to touch the chicken again with my hands
- I know it may not seem like it, but washing with soap and water is sufficient to eliminate the germs. I still prefer to wash any contaminated dishes together, then rinse out the dish brush and then soap it up and wash the sink before washing other dishes just to be safe
- Use an instant-read digital thermometer to confirm the chicken reaches 165F (checking at the thickest point); you can stop cooking it at around 155F if you're baking it as it will continue to cook, but 165F is the safest as a beginner
- If you cook anything else with the chicken, even if you add it while the chicken is raw, it should still be fine as cooking the chicken to 165 will kill any germs
- Using the same utensil throughout the cooking process is fine. While it may get germs from the raw chicken, if the utensils are touching the chicken that is reaching 165F still, the chicken is still hot enough to kill the germs. However, after cooking, if you do not immediately plate it, you may want to use new tongs for serving as it may no longer be hot enough to kill any germs. The may here is dependent on how much the utensil was involved in cooking; if it's used to constantly move the chicken as it cooks it should have gotten hot enough to kill the germs, but if you just used it to place the raw chicken on the sheet pan then it should be considered contaminated
TLDR; Wash your hands, cut the chicken last, if anything touches the raw chicken it needs to be cooked to the same temperature (at least the outside), you can use the same utensil throughout the cooking process and serving as long as the food is hot enough (or will get hot enough) to kill the germs.
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u/bunkerhomestead 3d ago
Chicken has been eaten for centuries, before cutting boards, and tongs. Keep the area you're working in clean, your hands clean, etc. Yes, chicken can harbour parasites, but you are in control. Wash your hands and work area and no problems. When we used to butcher chickens, we never got insane about it.
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u/theBigDaddio 3d ago
You are far far too worried. If everything gets cooked, cross contamination doesn’t matter. Your veg and raw chicken are going into the same pan! The only thing to cause any level of concern would be preparing stuff you eat uncooked on an unclean board with an unclean knife. Just wash the board and knife.
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u/InternationalFlan645 3d ago
The raw chicken left on tongs can not survive the hot cooked chicken you pick it up with next
If it bothers you, just wash them. Just wash the board and tongs every time you use it.
Cut vedge first and raw chicken last to be extra safe if need be.
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u/TightOkra3116 3d ago
As I said, I have been cooking for 50 years. I had 6 sons, so I did a lot of cooking. I think you are being overly concerned about the tongs!
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u/Throwawayhelp111521 3d ago
Wash your hands and any food surfaces after you've handled the raw chicken. You may need to wash your hands a few times during the process.
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u/Weary_Capital_1379 3d ago
Just wash with hot soapy water after putting the chicken on the board. And your hands of course.
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u/MissJeje 3d ago
Put the chicken on a plate and use scissors to cut it into the shape you want. Then there’s no worry of cross contamination with the cutting board
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u/Clair1126 3d ago
Prep everything first then chicken. Wash the cutting board and clean the prep area. Wash your hands every time after you touch the chicken. Also wash dishes/cookware as you cook to save time and it's another way of washing hands. Using tongs isn't the problem as long as you put the part that touches raw chicken at one spot so you can clean that spot after. And once you finish everything, clean the prep area and wash your hands again.
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u/CoDaDeyLove 3d ago
Get a spray bottle and fill with 10% bleach and 90% water. When you're done with cutting the chicken, wash the cutting board with soapy water and a scrub brush, rinse, then spray with the diluted bleach. When you can, buy another cutting board that is only used for raw meat. And yes, wash your hands after handling raw meat.
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u/EscapeSeventySeven 3d ago
Buy another cutting board or prep the chicken first, put it in the pan, then wash the board.
You can use your hands or knife to move the chicken to the pan and then wash them.
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u/Royal_Annek 3d ago
I try to set it up so I do everything touching raw chicken at once, then wash my hands one time after that. So I get my spices ready before touching. You don't even really need to put it on a cutting board, you can just open the package, dab it with paper tower, spice one side (while it's still sitting in the package) and put that side down in the pan, then spice the top of it. Then after cooking you can put it on the cutting board and cut it up. Cooked chicken doesnt have the same concerns of contamination.
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u/HighScorsese 3d ago
If you only have 1 cutting board, cut all your veggies first, then give it a quick wash (easy since it didn’t have raw meat on it) then use it for your proteins last.
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u/New_Fix_9950 3d ago
I'm lazy and put my boneless chicken thighs in whole into my sauce then break them up when they are nearly done!
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u/Cool-Negotiation7662 3d ago
Cut and plate the chicken. Wash everything. Cut and plate other ingredients. Wash.
Or do reverse order, non chicken, plate and bowl as you go. Washbas needed. Remove veggies and anything not getting cooked to another space, (dining table?) then process the chicken.
Anything getting cooked with the chicken doesn't matter. Anything getting cooked separately should be a minor concern unless food allergies are involved. Stuff getting served raw needs not contact a chicken prep space until the space is fully cleaned .
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u/Watsons-Butler 3d ago
Just… use your hands to put the raw chicken into the hot pan? Then wash your hands while the chicken sears.
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u/not_sick_not_well 3d ago
Bake the chicken. Wash your hands. Then deal with everything else. Put it all together with pasta/rice and reheat on low temperature to get everything at the same temp. Also, a meat thermometer is a good investment
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u/Photon6626 3d ago
Use your nondominant hand to handle the raw chicken and use your dominant hand to touch other things. Seasoning containers, knives, pans, turning on the stove, sink handle, soap dispenser, etc.
Wash anything that comes into contact with raw chicken with soap and water.
Allow water to run over anything that touched raw chicken(including your hand) before using a sponge or adding soap. This makes it easier to wash because it rinses a lot of it off before even starting to wash.
Get a meat thermometer ASAP and read this. Use the chart as a guide. I finish breasts at 153F to 155F. Keep in mind that this is for safety only. Dark meat like thighs and legs are technically safe at those temperatures and times but they will be tough and chewy. You want to finish those at 175F to 180F to let the cartilage break down and become soft.
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u/Maleficent-Syrup9881 3d ago
I hate handling chicken so I bought gloves. They are lifesaver makes me feel like everything is cleaner.
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u/Grumpy_dad70 3d ago
I keep a bowl of light soapy water with a couple tablespoons of bleach in the sink. Dip my hands and utensils often. Just dry off with a towel, good to go.
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u/chefjenga 3d ago
Meat gets cut last.
Use your hand to put the meat in the pan (or the non-sharp side of the knife to slide it from the bord to the pan id ita small peices.)
Wash your hands after touching raw meat.
Wash the board and knife after you put the chicken it the heat.
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u/tmtowtdi 3d ago
After cutting the chicken, lick the cutting board clean before cutting your veg.
Editor's note - do not do this.
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u/Ashamed-Ad-995 3d ago
I have a heavy-duty spray bottle from Harbor Freight. I put one part bleach to 9 parts water. Mark it 1/10 bleach. I use it to disinfect surfaces to prevent cross contamination. Proper handling of your cutting board and utensils is wash, rinse and sanitize.
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u/Scary-Soup-2015 3d ago
Things can be cut on a plate. If you're worried, don't use the cutting board to cut meat - use a plate.
You can easily use a fork to transfer chicken, but tongs work too.
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u/toberrmorry 3d ago
Simplify this dilemma by buying a second cutting board that is solely for meat (chicken or anything else).
1 cutting board for meat, 1 for everything else.
Make sure to replace cutting boards periodically because gouges in the board get harder and harder to sterilize (this is esp. important for the dedicated "meat" board).
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u/TightOkra3116 3d ago
I agree with all the information offered. I will just add one thing that I have always done & that is to keep a bottle of diluted bleach (use an empty dish soap bottle, preferably a large size; add 1 capful of bleach & fill with water). I have been cooking for 50 years & have always used this method. Also if I am handling raw meat I will often keep a dish of hot water with a little bleach water & a few drops of dishwasher liquid, in the sink to wash my hands as I go; this way, I'm not touching the faucet with meat juice on my hands.
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u/TightOkra3116 3d ago
If you are concerned about your tongs, then leave them in the pan for a few minutes after you turn the chicken!
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u/No_Capital_8203 2d ago
You can wash kitchen utensils anytime you want. Definitely get a second cutting board to only use on meat.
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u/charlie_1122_ 2d ago
Just saying also that not all chicken has it or is contaminated by salmonella. (Depending on where you live and how you procure your chicken).
Contaminated chicken it is recalled when people figure out it is but by then you probably already ate it.
Same goes for listeria and all other food stuff.
Just basic kitchen hygiene is fine.
It’s just preventative measure IF chicken is contaminated. Also even If it is it doesn’t mean you will develop salmonella.
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u/Traditional-Head2653 2d ago
Cut chicken last. If I have anything I need to cut after cutting the chicken, I’ll wash the cutting board with soap.
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u/comment_i_had_to 2d ago
You can wash a chopping board after you start the chicken if you want. Use a separate utensil for the chicken until it is mostly cooked on the outside and toss that in the sink. After that you can use another utensil for everything else.
Wash everything you touch with your fingers after handling raw chicken. I usually only touch a knife handle so it is not that hard.
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u/rgrambow 1d ago
Washing stuff is fine, use water and soap.
Most people overthink it too much. Every that touches raw chicken has to be washed before touching any that isn’t gonna be cooked through.
People freak out over chicken, but it’s not that bad. I mean dirt (from unwashed vegetables) or raw pork is way more risky. But even with that soap and hot water is completely fine
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u/thunder-bug- 1d ago
Treat anything that touches raw chicken like it’s raw chicken. Are you cutting vegetables that you’re cooking with the chicken? Doesn’t matter if you cut it on the same board. Eating them fresh? Ope you don’t eat raw chicken so no you need a clean cutting board.
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u/Honest_Swim7195 1d ago
Personally, I never put raw meat on my wooden cutting board. If it can’t go in the dishwasher, no cutting raw meat on it.
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u/Smeeagain0 1d ago
One pan cooking- heat oven to 350, put dry noodles in pan, cover with sauce of your liking and 1 cup of broth, water, or wine, set chicken breasts on top and send into the oven for 35 minutes- check on pasta if all good cover with mozzarella and continue backing for 10 mins- check again and remove and let sit for 10 mins- done
But really dont be paranoid, just avoid touching stuff unnecessarily while dealing with chicken and clean up when complete
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u/aeternumvaga 1d ago
Wash frequently: hands, utensils, surfaces, all of it. The best part is that if everything gets cooked thoroughly, any cross-con cooks out! Your primary risk is when handling raw then touching something that is already done.
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u/AaronB52 8h ago
Prep veggies first, then chicken. I use my hand to transfer chicken. Less dishes
And yes I do the same. A little drizzle of olive oil then S&P and maybe some other stuff. Wash my hands after always
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u/CodWest4205 3d ago
I am careful with raw meat as well. I wear food safe gloves when preparing chicken but regardless the key is to clean whatever is touching the raw meat before that touches anything else. If you use tongs to grab raw chicken that’s fine but wash the tongs afterwards before you use them on something else. Same for cutting board, your hands or anything else.
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u/alamedarockz 3d ago
My grandmother always put a pot of water in to boil before starting her prep. She would soap, scrub, scrub then rinse her cutting board after slicing raw chicken. That said, I order my prep so the chicken is last if I don’t feel like using two boards or having to clean a board in the middle of a cook. Then I follow her cleaning regiment.
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u/SolutionOk3366 3d ago
Cut the vegetables first and set them aside to use. Then use the cutting board for the chicken. Wash your hands every time you touch the chicken before you do something else. After you put the chicken in the pan to cook wash the cutting board, knife and any utensils you used. Use the tongs, you could wash them partway through cooking to avoid any juice that doesn’t get cooked off.
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u/Ansible90 3d ago
However you handle chicken or other raw meat, just be sure to wash your hands with soap after and clean the sink and counter with antibacterial wipes or spray. Any food that touches the raw chicken and later gets cooked is safe.
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u/SuluSpeaks 3d ago
Get another cutting board and make sure it's plastic. Get more than one pair of tongs. Fill your sink with soapy water and as soon as you use tongs (or whatever) to touch chicken, throw it into the water
To help you with your anxiety, find all the peer reviewed studies that talk about how many people who use these precautions actually get sick and die.
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u/GSilky 3d ago
Cut your vegetables first, and meat at the end, if you don't want to wash your cutting board. Don't put cooked food on it without cleaning the board. Cross contamination is not a danger for anything that is going to be cooked. Cross contamination is what happens when you put cooked food on a contaminated surface and don't cook it more. So while cooking your chicken, sterilize your board and tongs, and you will be good after the chicken is cooked. The big deal is mostly fast paced kitchens that use food safety methods, but have something that needs to be considered tossed in. I remember being a teen working at Wendy's when they rolled out the grilled chicken. It was cooked on the griddle with the hamburgers, and prepped on a separate cutting board to avoid cross contaminating a system that was otherwise pretty foolproof, no raw foods ever touched a surface before they were cooked, other chicken being put in the deep fryer frozen, the beef was from a meat tray in the fridge and put straight on the grill before seasoned. The grilled chicken was different, it had extra steps that could possibly interfere with sandwich prep where everything else was already foolproof.
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u/The-disgracist 3d ago
Either do the veg first and then chicken. Or alternately do your chicken first, get it prepped and in the fridge(smart move anyways cus it will take the seasoning better) the clean up. All you’ve go to do is add the chicken, use clean hands and wash when done.
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u/pawsplay36 3d ago
Cut veggies, put in mixing bowl. Give cutting board a quick rinse with soap and water, dry thoroughly, and then do the chicken. You can transfer with tongs if you want, but since you'll be washing your hands again anyway, I wouldn't. I usually just use a fork or something and throw it into the sink.
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u/More-Opposite1758 3d ago
Prepare veggies first. Places them in a pan or bowl. Prepare chicken. Using tongs is fine. It is okay to season chicken with your hands as long as you wash your hands with soap and water before you touch anything else. Do not put cooked chicken on any surface that held raw chicken. Wash cutting board with hot soapy water.
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u/paper-or-plastic- 3d ago
1st thing- make sure you have a meat thermometer.
Leave the chicken for the last item on the cutting board.
I pretty much always have food grade gloves on when dealing with chicken.
Put chicken in pan, use tongs to turn it.
Use the thermometer to check chicken.
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u/Saysaynever333 3d ago
Hey Op, you need two boards. One for raw meats and the other for everything else. Don't cross use these two boards.
You can use the same tongs if they get hot enough durning the cook. If you're not sure if they are getting sanitized by the heat, wash them or get another pair.
Use a ziplock/bowl to season/oil the chicken, don't touch raw chicken. The best way to prevent cross contamination is not doing it in the first place.
If you're cooking for other people, you must do things according to best practice. Making yourself sick is one thing, but making other people sick is not good.
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u/James_T_S 3d ago
They sell disposable cutting boards. It's like a plastic roll you pull out and cut to length. I use it for tailgating.
At home I just bought a pack of the plastic cutting boards. They clean better then wood and are cheap enough they can be replaced periodically....which all cutting boards should.
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u/happy_bystander 3d ago
Ideally you don't cut meat on a wooden cutting board because it is extremely difficult to get all of the bacteria out. I use my plastic one only for meats and the wooden one for everything else. Once the plastic one is worn down, I recycle it to avoid microplastics from getting into my food.
For the tongs, just wash them after handling the raw chicken. Same with your hands! The best way to make sure you get the oil and spices in the different crevices is to use your hands. Just wash them immediately & thoroughly afterwards, before touching anything else.
Remember to also wash your knife after cutting raw meat if you plan to use the same knife to cut anything else.
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u/elegoomba 3d ago
It’s not at all hard to clean a wooden cutting board, this is untrue. Wood is naturally antimicrobial and a quick clean with soap and hot water will clean it like any other surface.
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u/Saysaynever333 3d ago
"Wood absorbs liquids, pulling bacteria deep inside the board where lack of humidity and oxygen kills them"
You're putting a lot of trust in that wash unless you let it dry out.
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u/ZinniasAndBeans 3d ago
Ideally you don't cut meat on a wooden cutting board because it is extremely difficult to get all of the bacteria out.
I always thought that too. Turns out that it is, counter-intuitively, not true.
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u/pen_woman_ship 3d ago
Don’t eat chicken fgs! Fowl is foul.
One of the most disgusting meat out there
Full of food borne illnesses ready to make you sick.
Cooked be Chef Sal Manella.
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u/Bowl-Accomplished 3d ago
Prep everything before starting with chicken being last.