Bleeding on food product is it OK to still use?

Discussion in 'Professional Chefs' started by demzzy, Jan 18, 2018.

OK?

  1. Yes

    0 vote(s)
    0.0%
  2. No

    100.0%
  1. brianshaw

    brianshaw

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    20 minutes?
     
  2. hookedcook

    hookedcook Banned

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    Professional Chef
    I'm beaning opportunistic, I would rather have a couple of days with her but its only dreams and hoping to forget that bleeding on food yes or no topic. I'm going to vote for a solid no, please don't bleed in my food
     
  3. redbeerd cantu

    redbeerd cantu

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    St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
    WHOA!

    AAJAJAJAJAJAJAJJJAAAAAAA! (<Spanish for laughing loudly)
     
  4. meezenplaz

    meezenplaz

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    i think most chefs would immediately wastecan an onion or loaf of bread they
    bled on, but would pause to excercise judgment with an expensive slab of salmon,
    or beef tenderloin, say. My boss once was frenching lamb shanks with a razor sharp
    boning knife, slipped and came close to frenching her own finger. She bled profusley,
    meat and counter, even on me. And she was in remission for Hep B.
    To my recollection, the chops were "to be cooked" so it wasnt of great concern.
    Here, sounds to me like OPs chef was blowing it off more out of embarrassment
    than anything else. If it were me I wouldve scrapped the meat with that much
    human blood on it. Raw salmon is pretty porous.
     
  5. markos sdranis

    markos sdranis

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    I think regardless of how expensive the produce you bled on is, you just throw it away. It's best to take the monetary loss than risk getting someone sick. I think any decent chef would rather lose money than be known as the chef who made x people sick.
     
    hrmn likes this.
  6. Vjan

    Vjan

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    13 years