Anonymous wrote:

Anonymous wrote:I buy whole spices in bulk and store them in mason jars.

I dry grind the amount of spices I need, as and when I need them and then use it immediately.

I make my own blends. whole spices can last for years.

That's great! How often do you wash the jars?

Anonymous wrote:

Anonymous wrote:I only use clean hands to touch them to begin with.

+1 I wash my hands before I start and at every step along the way. Sometimes I’ll ask dd to season something for me because my hands are contaminated. If I’ve handled raw meat, I don’t touch kitchen appliances, cooking utensils, pans, spices, anything without washing my hands. When I’m finished, I clean off the countertop, the stovetop, knife, cutting board, kitchen shears. When everything else has been washed, I clean the sink, faucet handle (even though I don’t use my hand to turn the water on and off) and my hand soap dispenser. I’m extremely careful to prevent cross contamination.

It doesn’t surprise me that people didn’t wash their hands properly, but it does surprise me that some didn’t even attempt to wash their hands at all after handling raw meat before touching other items. 🤢

Anonymous wrote:I only use clean hands to touch them to begin with.

Anonymous wrote:

Anonymous wrote:Never. Not about to start now. I've made it 50 years in life without washing them.

Did you read the article?

Anonymous wrote:Never. Not about to start now. I've made it 50 years in life without washing them.

Anonymous wrote:I am admittedly anal retentive about cleanliness having grown up with a career military father who expected our house to be as tidy as a barracks at all times - not always a fun environment to be a kid, for sure!

But when it comes to food prep nobody is getting sick from my kitchen. I’m a clean as you go type cook and wash hands very frequently. I also like to use all my little prep bowls so I get the spices out for the recipe I’m cooking in advance while my hands are very clean and the spice bottles don’t get gross at all.

A lot of people put their spices directly into food from the bottle, but that’s terrible for the spices because it means steam and heat are often going into the spice bottle while you’re shaking spices into the pan and that ultimately degrades the quality and flavor of the spices left in the bottle. Another reason to get the spice out into prep bowls before you ever light the stovetop.

Anonymous wrote:I buy whole spices in bulk and store them in mason jars.

I dry grind the amount of spices I need, as and when I need them and then use it immediately.

I make my own blendz. whole spices can last for years.