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Sell me on a single-bowl sink

I have read through all of the various opinions on configurations of kitchen sinks. There is one item that has not been discussed. That is the washing meats, especially chicken, prior to cooking, since it requires that the sink or area where it is prepared be sanitized afterwards. How do people with the various sink shapes- single, double, double with lowered center - deal with this? I can see it more easily being done with a double sink, so that any bacteria does not contaminate the other side of the sink, but I am sure those with sinks other than double sinks have a way of dealing with this in a sanitary way. I would appreciate any comments/opinions regarding this.

Aug 10, 2009
suc in Cookware