The power of touch...
I was reading an article on how many cooks nowdays have an aversion to touching foods while preparing a dish...either raw or cooked ingredients. Thoughts were related to the take over of a hands-free approach, meaning machines doing our work...like food processors, pasta machines, bread machines & such. Without that human touch, how can we connect with the food & cook well? Thoughts & examples were: the doneness of fish or a steak without cutting into it, tossing salad with the fingers & one I can relate to---the process of making pie crust which for me is a go by feel must! So are you squimish about touching food during the preparation? Certain foods only? What works for you---share your tips! Side note, not talking board of health requirements in a commerical setting :)
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