Moderators: Jenise, Robin Garr, David M. Bueker
Cynthia Wenslow
Pizza Princess
5746
Mon Mar 27, 2006 9:32 pm
The Third Coast
Cynthia Wenslow wrote:Perhaps Alton has some kind of skin issue that makes getting certain kinds of things on his hands a problem.
Cynthia Wenslow
Pizza Princess
5746
Mon Mar 27, 2006 9:32 pm
The Third Coast
Cynthia Wenslow wrote:I must confess I've never seen the show, being televisionless.
Perhaps unsurprisingly, I usually tend toward medical explanations of things like that. But maybe he's developing an irrational fear. Hard to say.
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Paul Winalski
Wok Wielder
8492
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Cynthia Wenslow
Pizza Princess
5746
Mon Mar 27, 2006 9:32 pm
The Third Coast
John Tomasso wrote:Instead of the germs being on the hands, they're on the gloves
Fred Sipe
Ultra geek
444
Thu Jul 13, 2006 11:34 am
Sunless Rust-Belt NE Ohio
Paul Winalski
Wok Wielder
8492
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
John Tomasso wrote:I laugh so hard when I see the kids behind the deli counter wearing the latex or vinyl gloves. Why does this give the public such a sense of security?
Instead of the germs being on the hands, they're on the gloves. Gloves are no cleaner than skin, and unless they change them every few minutes, they aren't as effective as a hand wash.
Paul Winalski
Wok Wielder
8492
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
ChefJCarey
Wine guru
4508
Sat Mar 10, 2007 8:06 pm
Noir Side of the Moon
Robin Garr wrote:I notice that Alton Brown, in Good Eats (about the only decent remaining show on Food Network) has taken to pulling on a pair of latex gloves every time he handles meat and often when handling anything that's sticky or messy.
Maybe it's just me, but wearing rubber gloves to cook seems very uncomfortable, not to mention a little too much like, er, taking a shower in a raincoat. I can't see me doing that unless I was working in a restaurant where policy (or local law) required it, and I'm really at a loss as to why anyone would do it for home cooking. I understand that cross-contamination is very Bad Eats indeed, but frequent washing is just as effective a way to deter it, at less cost and effort.
Do you think the lawyers make AB do this? Or is there actually a good case for gloving up when you're breaking down a chicken? Do any of you do this at home? Any of our pros do it at work?
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Maria Samms wrote: it is unlikely that a person will go to the bathroom and wipe with their gloves on...
Fred Sipe wrote:I think the Food Network in general, across all shows, has been stressing hand washing/gloves/cleanliness very pointedly for some time now. I noticed the very obvious shift some time ago and I think it was because of consistent transgressions on camera and the fear that some poor novice cook was going to get the runs or worse.
Before the shift I noticed many stomach turning practices but I think they have gone way overboard in the opposite direction. But... gloves?!!!
chefjcarey wrote:frequent hand washing is the answer. I've had many, many days where I washed my hands 50 times plus. (The only reason I came to know that is a student counted on an eraser board a couple of times and made me conscious of it.) 50 seemed to be about average.
Bernard Roth wrote:I think Alton is trying to convey the importance of sanitary practice. Gloves reinforces that message visually the way words do not.
Also, on the set they may have to shoot a sequence many times. If Alton kept having to wash between takes, it could take a toll on their budget and endurance, not to mention his skin quality.
Robin Garr wrote:Bernard Roth wrote:I think Alton is trying to convey the importance of sanitary practice. Gloves reinforces that message visually the way words do not.
Also, on the set they may have to shoot a sequence many times. If Alton kept having to wash between takes, it could take a toll on their budget and endurance, not to mention his skin quality.
All reasonable enough, but this doesn't really explain the sudden shift of practice on his program from no gloves ever to frequent glove use. I think the hypothesis about a network edict based on criticism (and possible liability) has the ring of truth.
Frequent washing is just as effective, and chefs and cooks - as Joseph notes - do it dozens of times a day. (As an aside, I wonder how many retakes Alton does ... you'll often see him fumble or drop things, and he generally just laughs and goes on.)
Users browsing this forum: ClaudeBot, Google Adsense [Bot] and 17 guests