Why Chefs Use Black Gloves for Meat
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- čas přidán 27. 08. 2024
- #shorts #bbq
These are the gloves I'm using on screen: amzn.to/3y6k1MM
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Which level of meat mastery do you think you’re on? czcams.com/video/XWpFHgTD3RE/video.html
I see u fam ;)
Personally, I use black gloves while cooking because those are the ones i steal from work
based and legal
wouldn't be stealing if we owned the means of production, comrade
I kneel
Same, but the blue ones
Next time I cook a steak I'm going to use a computer
When you see the black gloves.
"How did you know the burger is going to be 35bucks?"
$35 with three fries and a limp pickle spear served on a repurposed hubcap by a business-grad named Tayne who spent his grandma's inheritance on starting an "authentic" barbecue joint
@@Dotmw noooo not the quirky plates 😭
@@Dotmw B..b..but you’re paying for the ExPeRiEnCe
@@Dotmw NUDE. TAYNE.
@@liam-bz6mq the aMBiaNce
The reason we use blue gloves as well as blue bandaids and paper roll, is because is a color you rarely see in food and if by chance any of it falls in the food is highly visible and can be removed.
Blue gloves are mandated in meat processing in Australia as you can see it easily if part of the glove ends up in the food. And they are/should be nitril gloves as they are the least reactive material for disposable gloves. We also wore the cotton gloves under our nitrile gloves when working with blast frozen products.
Black gloves also give a greater impression of cleanliness as meat juices, rubs, & marinades won’t stain them as noticeably as clear or blue gloves.
Cleanliness 😂🤣 sometimes what you see isn’t what you get
Same reason chefs or cooks wear black coats or aprons.
Isnt stains not being noticeable a bad thing 😂
@@wess3426 that makes no sense. It looks sloppy and dirty.
@@wess3426 Not when you’re filming for CZcams/TV. Black is also a “void” color; meaning it doesn’t distract the viewer from the focus of the video (ie the food).
black gloves are clearly more tactical and allow for more efficient butchery. ok for real as someone who works in a kitchen, black gloves are only used if the customer is going to see the food being made, because social media says its cooler and more professional. if not, the cheapest transparent blue or clear plastic gloves available are the way they roll.
There are the crappy clear ones that are the one size fits all kind that are seen at subway. I refuse to use thoes gloves for food. They suck for gripping and are hard to put on.
Thanks
@@smingjr I mean this from the bottom of my heart, fuck. Those. Gloves. I worked fast food and when we ran out of good ones they made us use those slowed everything down and then we got a new GM that thought he was going to increase profits by cutting corners and just buying everything super cheap. Lost all his managers in less than two months and over 3/4 of the trained staff that he had to replace in a small town.
we wear blue ones in full view of the customers where i work, even the runners wear blue ones lmao.
@@smingjr Working in a kitchen-ish environment at a higher end grocery store - the only time I cut myself (1/2 of the meat off the tip of my index) was while wearing those gloves and I couldn't feel where I was gripping... They didn't send me home either and I was stupid enough to stay to finish my shift
“There’s a good chance she’s got cotton gloves on underneath” as a female bbqer that made me smile, Thankyou.
What??
@@chaotix_kaida because of the she i guess
@@googleyoutubeaccount that's a dumb thing to say thank you for lmao
@@chaotix_kaida your gunna have videos like that on your channel and still try to come at me about a Thankyou being dumb? Sort out your own embarrassing house first champ.
what does being female have to do with anything???? 🤣🤣🤣
The fact that one of the reasons black gloves are preferred is because they look better actually makes a lot of sense. Just like having all your ingredients in neat little glass bowls and plating the food nicely doesn't really change the taste of the dish, but it just looks more professional and gives you the feeling that you are getting some really good food.
having the ingredients in measured bowls actually helps with efficiency. if you're working on a step that needs to be closely watched and reacted to with the next step very quickly, having your ingredients measured ahead of time helps greatly
Like the other person said, mise en place isn't just an aesthetics thing. If you ever try to stir fry some rice, you better have every single thing prepped and measured before the heat even comes on.
This is one of the braindead masses takes. Black isn't going to be easily noticed if it contaminates food so if an establishment is using black, I'll chose someplace else as ots clear they only care about appearances and don't know the first thing about food safety. Yall can keep your gimmick, I'll be laughing in a couple years when they're banned because of contamination
When I was a pit master my restaurant did not supply cotton gloves, we would just wear 3-4 black gloves layered on at a time. All this does is create a small delay and the heat retention of the gloves meant that this terrifying hand trap would reach burning temperatures and STAY burning temperatures for much longer if you handled the ribs for too long. If anyone works at a place like this please demand they get cotton gloves, every restaurant supply carries them in bulk for cheap.
Standard workplace moment 👋😐 always cutting corners to the detriment of employees
This is why we need fucking unions
@@J242D You might get that impression from the antiwork subreddit, but that's not how it is in the real world. Shitty employers exist, yes, but they aren't actively shitting on employees just to save spare change.
@@nikolaidrostdov lol i know from places I’ve worked and hearing from other people about where they do. It’s definitely something more common than you’re willing to admit and is exemplified time and time again especially by these multibillion dollar megacorps abusing and underpaying their workers
@@nikolaidrostdov who's gonna tell this guy
In Australia nearly everything is blue, we use blue gloves when handling raw meat, plastic packaging for meat is also blue, cooler containers are blue when cold and white when they heat up and bandaids and some hairnets are blue too. It's because there aren't naturally occurring blue foods so it's the most noticeable colour for food contamination.
“Like it isn’t the most unnatural pairing in the store”
Nah… I’m pretty sure plastic and fish are a modern day match made in hell. I can tell the fish is fresh because of the micro plastics still clinging to the scales! Delicious!
Apparently u eat a credit card a week now days
@@tyleroptional2639 That’s a debunked figure. We do eat microplastics but not nearly that much.
I thought he was being sarcastic
@@theoneandonly2402 he meant the color
I use those cut-proof gloves underneath my nitrile gloves when I bbq. Cuts the heat and on one occasion they did save me from a nasty slice via my super sharp boning knife. You might never need em... until you do.
Based papa Shaq explaining thing under one minute instead of 15 minute video essay sponsored by World of Warships
To understand this cultural phenomenon, we first need to understand the source. According to Wikipedia, Nitrile rubber was developed in 1931 at BASF and Bayer, then part of chemical conglomerate IG Farben. The first commercial production began in Germany in 1935. Talk about a rich history! But how did they come to be used for gloves? To understand this, I called my friend and associate professor at NMSU Jillbert Jenkins to learn more.
@@internetshaquille Adam?
@@internetshaquille I thought you learned your lesson regarding cyber bullying other CZcams cooks 🤣😭
@@internetshaquille:
Pad that shit out.
@@internetshaquille i know this is probably a dig at a certain mr. ragusea but holy shit, you portrayed a perfect example for my frustration with like a good 85% of youtube's video essays on literally anything perfectly
That plate is gorgeous. Seems like all those pottery classes paid off!
As a long time butcher myself-
We be using whatever we have on hand
edit: no, the pun WAS intended
If you see the pit master wearing black gloves you KNOW you boutta pay $28 for two slices of brisket
As someone who worked long periods in a science lab, wearing gloves, I think the cotton liners are MUCH more likely to be used for the reason I used them- stopping sweat from making the gloves a swimming pool for your hands.
I should get cotton gloves to wear under my cleaning gloves! Washing dishes in hot water with gloves makes my hands sweaty
@@LadyAmatsu it will make a huge difference to your skin.
@@LadyAmatsu whoa, never would have thought of this! I have white cotton gloves for dusting mymplants, but I'm gonna try them under my dishwashing gloves!
Cotton gloves underneath is just genius. Makes me want to buy a pair and shred some pork!
i can't tell you how much easier it is to wrap a big brisket when you're not burning your hands the whole time
Pro tip, put another pair of disposable gloves underneath the cotton or Kevlar gloves. It’s one more layer of protection and keeps your woven gloves free of hand sweat.
@@joederue9900 doing this. Thanks
Nitrile gloves are non-reactive, don't trigger latex allergies and are usually powder free so you're not adding weird chemical flavours to your food.
I just use them in my woodworking, but for useful purposes, they run the gamut.
The video description says “Why do CHEFS wear black gloves?” And then proceeds to not answer the question at all
Because they don't. CZcamsrs do
the most shocking thing from this whole video, was learning in america you guys have different coloured packaging for different meat products, in australia is all either black plastic or clear plastic, be it beef, chicken, or fish.
American grocery stores are massive especially in the suburbs. The different color packaging let's you know at a glance which set of fridges are for beef, which are for pork, chicken and seafood.
@@surenick3460 I don't think it's about them being massive so much as it is about the marketing industry and selling as much as possible
Not everywhere we dont. The meat comes in whatever is available. All one color until they run out. White, pink, yellow, or clear. Its never a mix.
@Santi as an American, a large percentage of us can’t read and an even greater number just don’t (usually me lol)
Same. In my neck of the woods the trays are white for everything. Occasionally, meat comes in black ones, but it's limited to some brands and their "fancier" meats (black Angus, wagyu, etc.).
No Shaq, I did not know these facts.
The more u know.....👀
i'm a chef, so i'll clarify a few things-
- those cotton gloves he mentioned? those are what we call cut gloves, because, well, they're cut resistant m. they're awesome. basically if you're cutting something, you'll wanna wear a cut glove on your non-dominant hand so you don't accidentally cut yourself. also they're fairly heat-resistant so it helps when handling meats that are fresh out of the oven/pit/grill/whatever. i'll double up and wear one on each hand if i really don't feel like burning myself, but please keep in mind, they are NOT a substitute for actual oven mitts because they can still get super fucking hot if you're not careful. also, you should wear a disposable glove on top of the cut glove, so the juice from the meat doesn't bleed through and burn the shit out of your hand.
- the color of the gloves doesn't mean jack shit. does the black look better? yeah, ofc. but there are so many colors of gloves, and they often have no meaning. i've used purple, clear, black, green, blue, etc. the material is what's most important, and my favorites are nitrile and vinyl. whatever you do, don't use the powdered latex gloves. i have no history of latex allergy but for whatever reason, the powdered latex gloves fucked up my skin SO bad. my hands were red, my skin was cracked and bleeding... it was just the worst.
most importantly, always wear gloves when preparing raw meat, and change your gloves frequently. you'll know it's worth it when your green beans don't have salmonella all over them.
Me rewatching Hell's Kitchen seeing Gordon Ramsay never once wears a pair of gloves
Understated benefit from wearing cotton gloves underneath the Nitrile, from a person who used to professionally use them: wicking away moisture off your hands. No sticking when replacing gloves.
Holy shit that’s actually super clutch. But then again how can u justify ur little two minute break to change sticky gloves lol
it makes a lot of sense but then they arent really sterile by most food saftey guidelines after they have been used and you have to change the gloves over them, since you are technically supposed to wash your hands every time you change gloves to work with a different type of food. Unless you mean just changing nitrile gloves while doing the same task.
@@CHLOCHLOLP Yep, that's what I mean
Sucks when you need to change gloves and have to wash your hands because they've been sweating and the new gloves stick like super glue.
Yknow my favorite part of the video, is at the end when the sandwich is put together and you bend to take a bite. You can see your food belly and I genuinely appreciate this. Kinda gives that my food is good I have tons of reference vibes. When I get something to eat and everyone is a toothpic it makes me second guess where I’m eating.
There's a phrase- never trust a skinny chef 😊👍
The food color tray is actually to quickly identify what it is
Green: Mostly used for fruit or produce of any type.
Yellow: Mainly used for chicken.
Red: Primarily used for pork or red meat products.
Blue: Traditionally used for seafood products such as fish and crab cakes.
Black: Used for each type of food, but mostly higher end cuts of red meat.
White: Also used for each type of food, specifically regular cuts of meat
Cotton+plastic gloves is an unmatched combo. I used to work in a charcuterie plant. Newly slaughtered pigs would arrive each morning and we’d break them down into chops, ribs, loins and all that, the rest was used for sausages. I was at the sausage line. Not only are the gloves good for avoiding contamination, but these factories are also full of water, literally. We’d often get some ground pork on our aprons, and just spray it off with water. The machines are also usually sprayed down every few minutes. Kinda nice not getting your hands wet by using gloves. These plants are also very cold because of food safety reasons, so the cotton layer really keeps your hands insulated and warm, while also protecting us when moving bacon and sausages in and out of the very hot smokers. The best part of the job was taste testing everything that came out of the smoker.
My food and safety professor said he prefers people not to wear gloves he gave an explanation but I forgot why
It's beacause It's much easier for cross contamination since you don't really feel that you have stuff on your hands which makes it much easier to forget to changes them in between tasks. But also it's harder to do more precise things with gloves on. :3
Fish and plastic is a pretty natural combination nowadays
The back ones are way way thicker generally than the blue ones, so are heat proof to an extent not to mention many times the cost of blue gloves. Wearing several layers of blue will give the same effect. Dexterity is less with the black ones too so many chefs dont use them. The most important fact that everyone seems to be missing is that we don't have blue food; if a piece gets cut off (happens all the time) then it is easily found, unlike other colours, so black is generally banned where knives are used.
One thing I noticed is that it also makes handling meat seem cleaner on camera. Even if the host of the show washes their hands constantly, you'll never see it, so having the gloves on is an effective way to communicate cleanliness.
I could have done with this video 3 days ago.... also nice plate!
The foam package color coding is a food safety thing.
When you make a rack of meat to be kept in a refrigerator there is a vertical order based on risk that is supposed to be placed in to reduce the chance of contamination if the package drips.
Beef on top, middle is pork and bottom is poultry. Fish gets its own rack with shellfish being on top in ice.
The color coding is so you can quickly see that something is in the wrong place.
I used to work in a pizza packaging factory. We were allowed to use only blue gloves and blue band-aids (if you had an injury) because blue is a strong contrast color against most food if it ever rips off and ends up on the food it can be easily spotted and removed. Black gloves if ripped will match charred parts of food and difficult to spot, white can match cheeses or bread.
Amazing how much information you can deliver in under one minute. Love the videos always
Everyone:
talking about gloves
Me:
I could really go for that last burger!
lettuce sandwich
I’m a little boss and I can tell you first hand the cotton gloves are a godsend. They protect from just about anything and have incredible levels of comfort. This also includes cuts. You could use a hacksaw on those things and you won’t even feel it.
I worked at a meat factory for 5 years, and we always used cotton gloves under blue "surgical-style" plastic gloves. They insulated against cooked and frozen meat, which we would often handle for hours at a time. They were also very comfortable, and provided a basic protection against blades. 2 times I cut myself with a very sharp knife, I would probably have lost my finger if it wasn't for the double glove combo.
"If you see a pitmaster wearing these, there's a good chance SHE'S got-"
Shaq been blending his veggies with his Respect Women juice
I'm not sure how these people come to the conclusion that fighting fire with fire is the best method to go about solving an issue, but here we are.
Glad that we’ve come back to respecting women in the kitchen.
I can do all the things he said without gloves,
just lazy when your in your own house, gloves are for making huge amounts of food where you can’t be cleaning hands every 5 mins
Black or blue also has the benefit of color if a piece of the glove comes off in the food. The white or clear gloves blend into the food your preparing.
I work at a chicken debone and processing plant. We use that cotton glove under a rubber glove combo to allow use to work with very cold, raw chicken meat for extended periods of time.
So, the answer to the question is, "Maybe they use black because blue would look weird"?
Yeah I don't feel like the question was really answered
i use that combo to cut frozen meat. i thought i was special when i figured it, i guess not.
At least you can take a modicum of pride from figuring it out yourself, though
This is so smart!
Blue gloves are used for the same reason blue bandaids are used in kitchens. Blue is easy to spot in food if a glove or bandaid gets cut and somehow manages it’s way into the food it will be easy to spot and see.
Nitrile gloves also come in black. More resistant than either Latex or Vinyl, correspondingly more expensive. Never use vinyl for things with oil, it will leak right through. Latex is best for general purpose use.
Im sorry Mr Shaquille but black gloves make no sense for the home cook. Unless youre a chef working in a fancy restaurant, it takes 12.8 seconds to put on a pair of gloves, and only 8 minutes to rinse off my hands after burning them with hot meat. Those kinds of efficiencies are not beneficial for the home cook, and besides, when my kids come running in and get within 15 feet of my dangerous gas stove, I need my hands free to push them down forcefully to the ground. Dont worry though, I'll have an induction stove soon. good thing because the last time, my wife came in shocked and I had to ask her "oh you want some too?"
So literally just aesthetics
After working in multiple restaurants and BBQ spots, I can tell you in my opinion it's more of a brand thing. I've noticed that the blue and white nitrile gloves always seem to be the cheaper kind that are just a hair too small and also rip if you aren't gentle with them. Finally, the gloves showing in the video are the super expensive 'texturrd gloves' that have little bumps all over the outside the makes it easier to grip wet, slippery things like meat.
also the color black is good if you want to draw attention toward something completely different, as black will inherently never be the brightest color in frame, it allows the audience to focus more on the brighter white, pink, red, and browns of the meat
Man I was asking myself this question for years and now someone finally made a video just to explain it.
Ahh, “content creators”- needlessly stretching out really simple bits of information into long-winded explanations. All that word salad just to say, yeah, it’s purely aesthetics
It's a short. It's a _short._ For fuxake omg lol get a grip
@@ItsAsparageese The one’s that take the time to say things like “get a grip” are usually the ones that should be following that advice.
They're much more durable,comfortable and allow for a greater range of mobility than other kitchen gloves. Don't why he didn't mention that in the video.
My favourite part is how he literally didnt answer the question.
It's amazing how many internet shaq takes I disagree with yet I still absolutely love him
The blue in gloves helps in situations where part of the glove breaks off you can easily identify it in food and take it out or throw the food away. Also the reason why band-aids in kitchens are blue
I used to use 'em to knead really sticky pizza dough, until I learned I could just wet my hands and do it that way.
I could NEVER wear gloves while handling meat! Then my hands would be dry and there would be no reason to lick the raw chicken slime from my fingers like Cheeto dust. Everybody knows that’s the best part of cooking.
Medium rare chicken 😍
I like to suck the juice out of that little thing in the bottom of the meat tray. It's like licking the spoon
Line cook here. I know in most restaurants, there are a variety of glove types for people's allergies. Nitrile gloves are usually black and are great if you are allergic to latex and vinyl.
Ya, they come in all kinds of colors. The black ones are hot right now, so they're rather expensive, but you can buy mechanic gloves that do exactly the same thing except they're orange. They have a cross hatch pattern on them for grip aswell. They make red ones that are meant for hazardous waste and purple ones you can buy in a massive bag for dirt cheep. Red and purple are not textured.
I wear these gloves every time I'm touching raw chicken or fish. I found that I was spending too much time washing my hands so thoroughly without them that it hurt my cooking when I needed to react quickly to other things. I also just hate the feel of it on my skin and never feel clean after touching raw chicken.
Black gloves have the opposite affect on me; I get super grossed out when I see people wearing them while handling food. It doesn't help that a lot of people love squishing food to show that it's moist. 🤮
tiktok law states that every chef squeeze juicy meats and scrape metal over crispy foods
Nothing better than dry strings of meat fiber, in need of 2 buckets of sauce to re-moisturize it.
i work in a kitchen. i consistently begin your youtube shorts as i begin most, expecting to gain nothing, mentally or spiritually. every time, you teach me something brand new
Let me speak to you all as someone who did butchery for 5 years. I started in an artisan meat shop with a very good mentor, but I also did work in several industrial butcher shops as well.
Credentials out of the way, I personally cannot stand wearing gloves of any kind while handling meat, with the exception of cotton under plastic for hot stuff. I was trained to keep some nails on my hand, and that will offer better grip and articulation than any glove.
I've been forced to wear gloves as some companies policy, but it slowed me down so much I couldn't keep up otherwise.
With nails, you can dig into very specific parts of the meat, namely along muscle seams where you need to pull back while cutting connective tissue.
In the artisan shop, our cutting counter was in plain view of the customers, and nobody ever batted an eye. It's also not against safety regulations.
I've cut myself dozens more times with various gloves on compared to not, which was once.
I did stab my thumb on two occasions while steeling, and a real pretty girl walked in. Same situation for both...a stab to one bone will kill the other, if you catch my meaning.
Bottom line: gloves are too bulky for me, does anyone else cut without gloves?
PS I didn't go to school for it, I was apprenticed by the artisan. He scoffed at school educated meat cutters.
You gotta love that meat is so disgusting that we can't even handle seeing the residue on gloves.
Those people would have died 100 years ago
“If you see a pit master wearing these, good chance she has cotton gloves underneath” how very PC of you but there’s a better chance that she’s a he and that there aren’t a ton of female pit masters. Good lord
Gosh, what a fragile boy :/
@@internetshaquille not fragile, just factual. What percentage of female pit bosses do you think out there? That’s like saying “when a man gives birth, he should expect to be sore for a week after”… sure there’s a very small amount of women who think they’re men that give birth, but it’s hardly the norm and it wouldn’t make sense to use that gendered language to represent all women.
I’ll be praying for you, brother.
Another reason to wear cotton gloves under the vinyl ones is to stop sweat dripping into the food.
I worked in a bakery and wore clear translucent vinyl gloves (color doesn't matter, just the vinyl material) to portion pies and cakes for packaging.
After ten minutes, my hands would be awash in sweat inside the gloves, enough to spill out of the cuffs.
In the UK meat and fish are usually just sold on transparent plastic but white meat like chicken usually has a little white liquid absorbing mat while red meat and fish have one that’s black or dark grey and sometimes even dark green if it’s supposed to be like organic free range steak or something
Black gloves... matter?
Black nitrile exam gloves tend to be thicker than other colors (especially knight brand) and are usually recommended for use where mechanical toughness is important (big part of why mechanics usually use the black ones). The cotton glove liners allow quick swapping for fresh gloves. Without them, sweat makes it extremely difficult to get the fresh ones on.
Blue is not sea it's the kitchen colour for fish cutting tables. Like red is for meat and yellow is for warm products and green is for vegetables. It's used in professional kitchens to avoid cross contamination
I work as a butcher and we wear these black gloves because the meat/chickens bloods slime and whatever else you’re touching doesn’t stick on the gloves and they also have grip even if it’s covered with blood
Could also be a common identifier or byproduct of the different materials being used. Maybe black gloves offer some improvements in that area as they're usually more expensive than the blue, white or transparent ones. So put simply, they're probably better but more costly, someone in the medical field is constantly changing them, so they'd have to be cheap.
Nitrile gloves usually come in blue, orange and black. They won’t transfer latex onto food and aren’t powdered. People usually buy the black ones because they don’t look medical
Black gloves tend to absorb heat better, I noticed going from black to purple that the purple let heat through 10x faster than the black gloves, not to mention they are stronger as well, blue, white and purple tend to snap too easy at the cuff of the gloves where as the black gloves tend to never, or very rarely snap. They are more expensive sadly but well worth the purchase in bulk, an 8 or 10 box count case will last a long time if its one person using them.
Use blue gloves because you can clearly see it if somehow a glove piece got in the grub, as foods aren’t n as naturally blue. Blue bandages too.
I like nitrile gloves because they're the most comfortable to wear and they form to your fingers the best ("fits like a glove"). They're $10+ per box though, so only a fancy restaurant will have their meat handlers (hur hur) using them since they have to change gloves so often. In food service we prefer black nitrile because it doesn't show stains.
I’ve used many different nitrile gloves in a different industry and found black ones are the best because they are a little bit thicker, durable, and textured for better grip. Your oils will seep through the other ones
Side note: when you have psoriasis or other skin issues that require a lot of creams, and one of your problem areas includes your hand(s), the cotton gloves covered by rubber/latex gloves is the doctor/dermatologist recommended way to go about it. I got annoyed with that, so I just put cream on and wave my hands around until it’s dry enough to work with.
Edit: spelling
The cotton also helps with moisture. Those black or blue gloves typically cause hands to perspire.
When I was in a kitchen the black gloves held up to heat better than the blue and clear ones. Also makes it more noticeable when a glove has been punctured or broken
Pretty accurate.
As a pastry chef, I'm using the black gloves because they isolated heat from the outside and from the inside. Which means that when I'm workink with chocolate, the body heat from my hands doesn't damage the chocolate.
For cooks is more for the heat from the outside.
If i remember correctly, theae glove can handle heat up to 50-60c easily
As a nurse, you should most definitely wash your hands after handling meat even with gloves on. Not only are the gloves not perfect at preventing all germs from getting onto your hands but the process of removing them is very likely to spread germs right back onto your hands even if you're trained to remove them properly.
As someone who’s worked in a kitchen before: black gloves are nitrile which are actually cut resistant so little pieces of glove won’t get in your food, as can happen without easily noticing with latex and vinyl gloves.
In the dealership car detailing business, my crew used black gloves. It was more aesthetically pleasing with our grey uniforms, and we got more out of our gloves without visibly appearing messy. The smudges and grime our gloves come into contact with don't track onto other surfaces like one would assume if you saw it on blue gloves.
It's supposed to be blue gloves so that if anything comes off, it should be spotted easily by staff. Same goes for band-aids
We use gloves for raw meat prep at my house for raw meat prep as well as for anything involving sticky doughs. It's just easier to deal with emergency situations if all you have to do is strip gloves and go.
Pretty sure they're mostly aesthetic but I will say that I used to work in a factory and everyone got blue latex gloves. BUT if they always ripped or you couldn't fit the blues or if you talked to a higher up in HR you could get a special box of black latex gloves that had textured finger tips and they were 3-5x stronger than the blues but they were also 2-3x the price.
I'm so excited to see some food workers actually do protect their hands from burns instead of just making damaging your hands by only wearing the thin plastic to handle boiling or burning items a standard tactic
I had always thought black gloves were used because sometimes it can be hard to differ if you’re about to cut your finger or the meat, for example, you’re cutting a chicken breast with your hands. But the meat’s color looks similar to the color of your finger, so it may be easy to be confused if it’s chicken or your finger.
Black is usually good for hiding stains as well. So if your working in a busy bbq restaurant with blood and sauces, you can keep on working without getting distracted by the stains that may show up.
As a mechanic those gloves specifically, are fucking great.
This is the kind of content the world needs more of
Black gloves are by far the best quality of plastic gloves for cooking. They’re thick strong And fit comfortable. All the rest break easier than brittle
Those black grip nitrile gloves are 🔥 theyre so tough for rubber gloves and actually are pretty grippy. I get em from U Line.
Restaurants use the light blue because if a small piece rips and falls into the food you can see it better. Depending on the dish black would likely be harder to see. They sure do look cool tho
Not all restaurants use just the black ones, I have used see through and black, blue and green. Not just the black ones are kitchen practices.
We put cotton gloves under our disposable gloves when handling meat at the restaurant I work at. It improves the speed that we can put out food because we don't have to wait for anything to cool down.
Used nitrile gloves as a cook, didn't care what color as long as I had two sizes. Large for my left hand (i'm left handed and want to feel the knife for control) and XL for my right (i'll have a cutglove underneath for safety purposes as well as the ones defined in the cotton glove explanation in the video)
I wear gloves at home when cooking. I like it better than having to wash my hands multiple times, or having to stop and wash if I need to do something but am not done with preparation yet. I do prefer black, purely for aesthetics, and I do cotton underneath when necessary.