The Ranger wrote:
>
> Chatty Cathy > wrote in message
> ...
> > http://www.recfoodcooking.com/
> >
> > Vote now!
>
> I'm curious what those that answered, "Can't answer because my
> choice isn't listed" use to taste the food with...

I was tempted check that answer. If I am cooking something hot,
I confess that I don't worry about washing the spoon, though I
will admit I would not put it back in the pot in front of a
guest. Boiling kills germs. However, I once read (probably in
here) that saliva is or has an enzyme that causes eggs and/or <?>
milk not to set. When I make ice cream base, rice pudding or
other custards I am careful not to let salvia get into the
custard.


It's not like I am fishlippng a spoon when I test. I just sort
of suck in a bit off the end of a spoon without really touching
the hot spoon, or else I get a bit if the stuff in a spoon and
dip my finger into the spoon and lick it off my finger.