Luvachicken Posted October 28, 2012 Share Posted October 28, 2012 I just caught up with the masterclass where Paul was showing how to make those pies around a dolly. He chopped the apricots while Mary cut up the raw bacon and chicken. They said to make sure to cut the apricots on a separate board to the raw meat. Now, I understand about raw meat contamination, but they then layered the raw meat with the apricots in the pie. Why then did it need chopping on a separate board ? Why couldn't you chop the apricots first and move them over and then chop the meat ? Quote Link to comment Share on other sites More sharing options...
Olly Posted October 28, 2012 Share Posted October 28, 2012 I thought exactly the same thing! I wouldn't dream of using a 'meat' board for anything that was going to be cooked separately, nor if the other food was going to be kept waiting before it was cooked - but it was all put in together. I don't understand it either. Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted October 28, 2012 Share Posted October 28, 2012 I didn't see this so maybe I am talking out of turn and not understanding correctly however were they just suggesting folks use different boards for different food groups. I did a food hygiene course and we were told you had to use different coloured boards for different foods eg red for meats, green for veg etc. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted October 29, 2012 Share Posted October 29, 2012 Seems most odd to me. Perhaps I work in the dark ages, but I can't see any reason why not to chop the apricots first and then the meat. Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 29, 2012 Share Posted October 29, 2012 Just the beeb covering their backsides I suspect. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted October 29, 2012 Share Posted October 29, 2012 It's possibly to stop people (like me ) who like to nibble at some of the things I chop. And my kids have a tendancy to pop into the kitchen and sneak off with bits of chopped onion, mushroom etc etc I have to say after watching most of the Masterclasses I thought "I can do that!" knowing full well it would not go as smoothly as they make out Quote Link to comment Share on other sites More sharing options...
sjp Posted October 29, 2012 Share Posted October 29, 2012 I think it's to do with how heat kills certain types of bacteria like E coli bascially if you use the same knife and board to cut up raw meat then cooked meat or non meats then the bacteria gets into the surface of the cut and is then protected from the heat ie dosen't get hot enough to be killed in the small way that E coli survives in the middle of say a beef burger Quote Link to comment Share on other sites More sharing options...
