Cooking hygiene: is being too safe a factor?
Now that I've been extra into cooking in recent times, I'm beginning to query many movements on the subject of common cooking hygiene, and sweetness what's the proper stability.
For instance, if I'm dealing with a uncooked steak after which wish to upload some salt/pepper, I typically wash my palms blank then use the salt and pepper turbines at the steak then I’m going again to the steak and use a tissue to turn it (as to not contaminate my hand) so I will use salt and pepper mill at the different facet.
Or some other instance is if I'm the use of tongs to turn cooking meat, I'll use it when the beef is nonetheless uncooked, then as the beef begins to get executed I'll wash the tongs and use it as to not contaminate the "done" meat.
And many different such examples. Is this the norm, or am I doing too a lot? How do people who cook dinner meats and veggies day-to-day care for this. Any common regulations of thumb I will use for all hygiene sides?