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Hibachi - Food Safety

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General Discussion 5

Hibachi - Food Safety

schoenfelderp | Jan 26, 2012 06:36 PM

Went to a hibachi place today at the request of some friends. I'm not usually a fan of the showy stuff but I went with it. I watched the chef sear a piece of chicken on both side, and while it was still clearly raw in the middle, use his knife to slice it into, then put the knife right back in his "holster". I know I tend to err more on the side of caution than most people when it comes to food safety, but this didn't seem right to me. Thoughts on this?*

*Other than the fact that no self respecting chef would be caught using knives on a metal surface or keeping them in a metal holster

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