Once a week I am going to post up a “tip”. Some might be practical, others amusing, and some just because it needs to be said. Hope you enjoy.
This Weeks’ Tip:
Keep the chicken contamination at bay by choosing and labeling a brush, cutting board, one pair of scissors, etc. with “Chicken” and only use that tool when working with chicken. This is extremely helpful with kitchens that have more than one cook. It ensures that the scissors you use to open chicken pouches will not used to cut your herbs. I just used a piece of paper and scotch tape, it took less than a minute.