I have a
little obsessive compulsion when it come to the handling of uncooked meat. While I am not to the degree of
carnophobia, and I wouldn't classify myself as having a fear or phobia of germs, I am very careful when handling meat in my kitchen.
Don't ask Aaron though, he thinks I'm crazy.
I always imagined it as though the juices from raw meat were like red paint. If you weren't careful you could end up with red paint all over the place. The knife and cutting board of course, but think about even the sink handles and the soap dispenser, the counter tops, the sink! Hopefully no one is running back and forth between the kitchen and the grill (oh that just opens up a whole 'nother world of spreadage)!!
I use a glass cutting board. I know, I know, it dulls your knives (
controversial), but I first used one at my parents' house, that makes it okay. My own wooden and plastic cutting boards just never cleaned up as nice. I could never get those "softer" boards, with all their cuts and groves to get as clean as I would've liked. Glass on the other hand...
and its shiny-always a plus!
When I am cleaning up I have a little soap on the side of the sink I put there before I started so I don't have to touch the soap dispenser. I wash my hands. Twice. Clean what I have used as well as the counter surface-and this is where Aaron thinks I'm crazy-then I sterilize the sponge I used to clean by microwaving it for 30 seconds.
I'll admit, I may be on the extreme side, but what a little neurosis in the hopes of keeping my family healthy?
Anyone want to come over for dinner?
