Three mistakes with kitchen towels that can put your health at risk

The kitchen rags They are a staple of any home, but several professionals they are warning about their incorrect use. Some carelessness can cause firessince the fabric is a material flammablebut it can also be a focus of bacteria.

It seems that this item has no right or wrong way to use, but this is not necessarily true. Avoid the three most common mistakes and correcting them can solve unnecessary problems in the kitchens. This is what Europa Press reports.

Mistake 1: Using the same cloth for everything

It is a common practice, but the Chef David Guilbert advises against it in a video social networks continue with this practice. Explain that a damp cloth after drying his hands, which he then collects organic remains of the surface creates an ideal environment for multiply the presence of bacteria.

Therefore, the best solution to avoid this accumulation is to have one cloth for each use. He chef recommends having three: one for clean surfaces from the kitchen, another for him hand drying and the third for take things out of the oven.

Errors 2 and 3: Misuse of the oven and storage

There is a debate in the world of kitchen on whether it is better to use oven gloves either kitchen rags to take out hot meal from the oven. In the case of Guilbertpoints out that many professional chefs find uncomfortable gloves because they restrict movement.

However, when using a raga common problem is that the user burns their hand when removing a hot container. One of the causes may be that a cloth is being used. rolled upsince there are areas with several layers of cloth and others with few, causing burns.

The other cause indicated by the chef is the use of a cloth folded but wetwhere the waste water acts as a heat conductor. For this reason, it is advisable to use a dry cloth and well folded.

Final mistake: Leaving the cloth lying around

It is advisable to avoid leaving the kitchen rags in a pile lying on top of any surface to avoid bacteria accumulation. The chef also points out that you should not hold on to the armpit nor about him shoulder for this same reason.

Instead, he explains that fold several times until you get a rectangle and hang it directly from the apron. A quarter should be inside, while the rest can hang outside.