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Discussion in 'Professional Chefs' started by demzzy, Jan 18, 2018.
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
AAJAJAJAJAJAJAJJJAAAAAAA! (<Spanish for laughing loudly)
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.
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.
Here is a great post about food safety that is actually on this forum.