Red for raw and green for cooked!
June 25, 2008 11:13pm CST
This is a slogan being tauted for summer grilling. It is meant to remind those who grill to have two pair of tongs in order to preven cross contamination of items being grilled. One pair should have red tape on them to signify that they have been used for raw meat while the second pair should have green tape on them to signify that they are for cooked meat. Do you have two pair of tongs for use when you grill?
1 person likes this
• United States
26 Jun 08
Yes, I keep 2 pairs of tongs, two knives, and two different turning forks. I keep the stuff for when the meat's done (tongs etc) wrapped in a kitchen towel so I know which is which. If I check the meat by giving it a little slit with a knife, and it's still raw in the center, then I don't want to use that same knife checking it at the end of the cooking time. When I'm done with the 'raw' materials, then they go into the towel and the other set is there to finish up. When I do meat, the raw meat goes onto a paper plate so I can dispose of it, and there is a fresh serving plate under the towel with the fresh tongs, etc, for when the meat is done. I like the idea though of using the red and green markings, that's a great idea. I tend to take everything out at once so I don't have to make as many trips to the kitchen, so for me my method works well and I've been doing it that way for years. Cross contaminate...never!!!!