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liuzhou

liuzhou

26 minutes ago, chromedome said:

I also used "gnawed" bones when I'm making my stock in the IP, though not when I'm simmering on the stovetop. It's always immediately after the meal, so if the chicken was food-safe to begin with (an assumption one makes, if one is to eat the damned thing) there's very little time for any pathogen to reproduce on the bones, and pressure-cooking will put the kibosh on that pretty quickly.

 

As far as the whole "been in someone's mouth" aspect of it goes, well...as pointed out in a previous discussion here, so have the forks in your drawer.

 

I  hope you wash the forks thoroughly before putting them in the drawer.

liuzhou

liuzhou

13 minutes ago, chromedome said:

I also used "gnawed" bones when I'm making my stock in the IP, though not when I'm simmering on the stovetop. It's always immediately after the meal, so if the chicken was food-safe to begin with (an assumption one makes, if one is to eat the damned thing) there's very little time for any pathogen to reproduce on the bones, and pressure-cooking will put the kibosh on that pretty quickly.

 

As far as the whole "been in someone's mouth" aspect of it goes, well...as pointed out in a previous discussion here, so have the forks in your drawer.

 

I  hope you wash them thoroughly before putting them in the drawer.

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