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Total Rookie - Learning Super Basics

post #1 of 6
Thread Starter 

Hello,

 

Hope everyone is well!

Please bear with me as I am a lone student who doesn't have anyone yet to teach me how to cook.

 

First question,

 

I am starting with Chicken and ground beef.

 

In order to make sure everything remains clean and sanitary, here are my questions:

 

1) I don't have a cutting board, can I just put the beef on glass plates, and make burgers, and afterwards wash the plate in the dishwasher? (In other words, I read how you have to use at least vinegar and hydrogen peroxide for cutting boards, so does the dishwasher do the trick?)

 

2) Same question as above, but I will broil the burgers on a pan with a rack in it. So after using the pan/rack, do I just put it in the dishwasher as well, or are there any other extra cleaning steps?

 

3) Same clean/safety question, after weighing any meat in a stainless steel bowl weight, I can just put the bowl in my dishwasher?

 

After all of your help, I'll ask a few more questions about the cooking / recipe!

post #2 of 6

"I love food, I love to eat, I love to cook, I HATE to clean it all up! Thank you William Howard Livens for inventing the modern day dishwasher!!"

 

... that's a quote from my own profile...

 

If I can't put it in the dishwasher, I don't want it.  I mean any kitchen utensil that is...

post #3 of 6

You can get a sani-safe type of board cheap enough.  I clean my wood cutting board then wipe with cheap vodka.  I buy cheap vodka by the half gallon and use it as a cleaner for several things.  And you can always use it for mixed drinks - try that with Clorox.

post #4 of 6

Check hhs.gov for answers to questions you didn't realize you had lol.

You will come to regulations that seem to be overkill but this is the US and our government is better at CYA than any other country on planet Earth.

You mentioned you are just concerned about home kitchen safety so just take what you need and leave the rest behind.

OBTW...welcome to Chef Talk.

 

mimi

 

Your local agriculture extension office is also a very good source for questions of this type.

Show up with a box of donuts and you will leave with a bag full of pamphlets on everything from how to sew an apron to the care and feeding of prize roses.

 

m.

post #5 of 6
Quote:
Originally Posted by CulinaryLearner View Post

 

 

1) I don't have a cutting board, can I just put the beef on glass plates, and make burgers, and afterwards wash the plate in the dishwasher? (In other words, I read how you have to use at least vinegar and hydrogen peroxide for cutting boards, so does the dishwasher do the trick?)

 

2) Same question as above, but I will broil the burgers on a pan with a rack in it. So after using the pan/rack, do I just put it in the dishwasher as well, or are there any other extra cleaning steps?

 

3) Same clean/safety question, after weighing any meat in a stainless steel bowl weight, I can just put the bowl in my dishwasher?

 

 

 

Welcome to CT!

 

1) Yes you can work on plates at home and yes the dish machine will sanitize them just fine. I'd suggest you buy a quality wood cutting board though and they can not go in the dish machine. They are not difficult to clean or maintain. After all, you need to clean and sanitize you knives and counter top as well and neither of those go in the dish machine either. ;)

Plastic boards can be hard on your knives and any cuts or slices in the plastic can hold bacteria. They also warp. Hot water and soap is plenty for washing a board in most cases. If not white Vinegar is inexpensive and can be diluted into a spray bottle to mist your board.

 

2)Yes in most cases you can fit a broiler pan in a standard size home dish machine. This will of course vary with your machine and where you live but simply put if it will fit in the machine you can wash it that way. However in most cases it's going to be better to scrub and wash the broiler pan by hand and it will be just as sanitary if you clean it well.

 

3). Same as #2.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #6 of 6

Hot water and detergent is pretty much fine for any standard sanitizing job. Heck, even in the biochemistry lab, we only went for the harder stuff in special cases. And even then, 70% ethanol does the trick, you really only break out the chlorine based stuff if you mean business (we did for prion infected stuff). Chlorox or H2O2 in the kitchen is overkill. Of course, there is no kill like overkill.... :cool:

 

Summary - dishwasher is doing fine. Get a board, though, Glass plate will kill your knife.

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