Onwards crunching munching men

[ewx]

[Poll #971386]

Comments

[ex-lark-asc.livejournal.com]

I'm a lot less scrupulous about contamination if everything's going to be thrown into a casserole and baked to within an inch of its life for three hours, but I still instinctively do veg first. And if I'm making salad for a meal that has meat in I use separate boards on opposite sides of the kitchen, or make up the salad then quarantine it in the fridge before I even get the meat out :)

[covertmusic.livejournal.com]

Half the time I'm wanting to use different-size knives anyway!

[armb.livejournal.com]

Yes. I don't have separate knife sets for meat and veg, but on any given occasion I'll probably use different knives for the two and wash both afterwards rather than wash one in between.
(Though for something like a stir fry where all the cut up bits are being cooked together, I don't see any problem with one knife being used without washing.)

[mtbc100.livejournal.com]

I don't normally slice the meat, but I might use the same knife if the meat is already cooked.

[emperor]

I have this image of you trying to eat an entire joint of meat whole now...

[angoel.livejournal.com]

Salads, etc will get a separate knife. Vegetables that will be cooked vary depending on how I feel - typically they'll get done first, or will have a separate knife (I often use scissors to cut meat anyway), but sometimes they won't.

[arnhem.livejournal.com]

I've only one knife I'm happy with using for most such purposes, so I wash it if switching from veg to meat or vice versa.

Similarly with the cutting surface.

[ghoti.livejournal.com]

What they said, mostly. I'm a lot less careful if it's just me, but it rarely is; and also, I tend to do veg first, but sometimes forget, or I wanted to use a different knife, and then I use the different knife or wash the knife in between.

I do tend to use different chopping boards (or different sides of the same chopping board).

[oldbloke.livejournal.com]

As long as I'm cooking the veg I don't worry about it. But offhand I can't think of a recipe I do where the veg don't get done first anyway.

[songster.livejournal.com]

Often use separate knives, purely because size considerations are also important, but I won't make a point of doing so if everything's going to get cooked.

Naturally I wouldn't use a knife to cut raw meat and then to cut salad! But if I'm cutting cooked meat, or if the vegetables are going to get cooked, then I'll just use whichever knife is the appropriate size for the job and quit stressing. As for order - depends what's going in the pan first.

[ceb.livejournal.com]

I use the same knife (unless there's a reason to not use my lovely medium-sized knife), cut up things in the order they need to go in, and wash the knife after the meat.

[enismirdal.livejournal.com]

If everything's going to be cooked anyway, I don't bother taking any precautions. I wouldn't use a knife that had been chopping chicken to chop some veg I planned to eat raw, however, or something like that - I tend to just wash the knife.

I usually do end up cutting the meat first in a lot of cases - partly because I keep most vegetables in a bag out of my bedroom window (Eni, you student, you!) so can't be bothered to go back there and fetch them until I've started warming pans and things!

[aardvark179.livejournal.com]

I ticked separate knives because although I may use the same knife, I do wash it between cutting veg and meat.

[kaet.livejournal.com]

I use different knives but in a kind of confused sort of way that's probably ineffective. For raw meat (which I rarely deal with) I just grab a knife use it and throw it into the washing up bowl straight away. This often leads to running out of knives, :).

[imc.livejournal.com]

[X] I don't use a knife to cook minced beef. :-)
[x] If I'm trimming or dicing braising steak or chicken breast I'll use scissors anyway.

[hotbadgerdeluxe.livejournal.com]

I'm another scissor user - much easier to use on meat than a knife.

[naath.livejournal.com]

If the veg is to be cooked I don't care. Otherwise I will do it first.

[curious-reader.livejournal.com]

I hardly have meat. I just can't be bothered making so much preparation and spending a lot on kosher meat, anyway. If yes I have a cold Salami or cook beef sausages (all from a kosher butcher). My kitchen stuff is strictly separated between milky and meaty. Vegetables are either meat nor milk. I don't do a 3rd separation for parev (non-milky and non-meaty). I hardly have space for my current one. I always need to change completely. But it makes it easier to keep a kosher kitchen.