Do you use your hands to toss lettuce or do you whip out some snappy tongs?
Is using your hands more accurate than using a gadget?
This is the question in this article titled ” The Power of Touch” , featured in Food and Wine.

In my kitchen, I use my hands for everything but embarrassingly I usually use those clear disposable gloves. I am a closet germaphobe. I am always scared that maybe there is some miniscule germ that jumped into the crevices of your hand and can’t be removed with soap and water.

The truth is that a real chef has to touch the food in order to be passionate about it. I wouldn’t want the chef to make my food routinely, slabbing the chicken on like those teenagers that work at Subway? I would like to believe that the chef enjoys cooking and molding our food with a passion that only a 4 year old making play dough aliens could understand?
Some questions then arise. Where were those hands before? Does this chef have a cold? Does he/she clean under his fingernails?
What do you think?

Does the use of utensils instead of hands compromise the quality of our food?

Written by franticfoodie

I am Keren Brown (note: Keren with 2 E's). I love living in Seattle, I think the weather here is fabulous and spend my days writing, organizing and planning food events. Read about Seattle food events, recipes or just immerse in the food obsession. Check out my other blog in the Seattle PI http://blog.seattlepi.nwsource.com/franticfoodie/

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