On Thu 28 Apr 2005 08:56:51a, K. Reece wrote in rec.food.cooking:

>
> "kilikini" > wrote in message
> . ..
>
>>
>> My husband is mortified when I double dip after tasting. I try to tell
>> him that the heat kills the germs, but he doesn't get it, so I *am* at
>> the sink all day when I'm cooking soups or stews. I waste more time
>> and water cleaning a darn utensil. (When he's not here or not looking,
>> I still double-dip. Don't tell! Shhhhhhh.)
>>
>> kili
>>
>>
>
> Has it never occured to anyone to dip out a small amount with the
> stirring spoon and put it on a small plate or in a cup and taste it with
> a tasting spoon?
>
> Kathy

That's actually what I most often do. If it's not something that will
need repeated tasting, I just get a new spoon. We keep two sets of
flatware in our kitchen drawers, each set having 16 teaspoons. I haven't
yet run out of spoons to use, and our dishwasher doesn't mind.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974