I’m dead serious when I ask this, but so curious how amateur/real chefs who are dealing with tons of different dishes, courses, ingredients built the confidence to handle raw meat.

If I am cooking meat (mostly when cooking poultry) I act like I’m scrubbing in for surgery! Any time I touch even the container it comes in, I end up stopping, washing my hands, etc. It gets complicated and time consuming when I’m also adding ingredients or spices, I end up maybe grabbing the salt shaker and then I have to wash the shaker itself 🤣

I know I’m probably being overly cautious about salmonella but I’m genuinely curious how you deal with cross contamination especially when lots of courses are involved. Would love to get to a routine where when I cook meat it’s seamless rather than taking an hour just to get it in the oven.