Miche wrote:
> In article >,
> James Egan > wrote:
>
>
>>While cooking something like spaghetti sauce, I taste the
>>sauce (or gravy) occasionally to test. My wife maintains
>>that I should clean the spoon each time, because my saliva
>>will adversely affect the sauce (or whatever). I understand
>>that saliva contains enzymes and that their purpose is to
>>break down food. However, I cannot believe that the trace
>>amount of saliva on a spoon used to test the sauce will
>>have any significantly adverse affect. It's not like I
>>slobber on the spoon! Anyway, do YOU always wash
>>your spoon after tasting? Be honest! <g>
>
> Yes, I do, or I use a new spoon. The issue isn't enzymes, it's bacteria.

If you're tasting stuff that's cooking at anything approaching a simmer,
there's nothing important going to survive it. While cooking, your food
is essentially sterile. And sterilizing anything you put into it.

Pastorio