Comment by rssoconnor

You probably shouldn't, but most bacteria can't survive on or in a very salty environment. Realistically, it's probably not incredibly dangerous or anything.

> Then I see cooking clips like this one, with experts who have just one continuous cutting board with everything on it, and this guy isn't afraid to be touching is raw meat at all.

If everything you're cutting is going to be cooked, then you don't really need to worry IMO. Anything like veggies for a salad, or stuff that won't be cooked, should be cut on a washed cutting board though.

You have to be careful with videos of chefs cooking, because they often don't eat the exact thing that they're filming. The finished dish you see at the end or showed off might be cooked at a different time (usually beforehand) and in a far more sanitary way. What you're seeing is filmed that way for the sake of doing less dishes.

I didn't watch the video but what I usually do if I need to salt meat is to pour the salt separately into a bowl and salt as needed, then use that same salt on food that gets cooked with the meat while the rest goes into the trash. With experience you don't waste much. More often than not salting associated veggies uses it up and I need more for the veggies.

Ever watched someone pour salt on a slug or an earthworm? What do you think it's going to do to single celled creatures?