Why does mom forbid us to scoop vegetables with a tablespoon? This is the reason, not just about ethics

foto: shutterstock.com; freepik.com

There are scientific reasons as well as kitchen logic behind it that are quite important for you to know.

Brilio.net - Have you ever been reprimanded for scooping vegetables directly with your own spoon? At first glance, it might seem trivial, especially if you are eating at home alone. But it turns out, this prohibition from your mother is not just about table manners. There are scientific reasons as well as kitchen logic behind it that are quite important for you to know, especially if you don't want your vegetables to go stale quickly or change flavor.

photo: freepik.com

The habit of using a personal spoon to take vegetables, especially those with soup, can have a negative impact on the quality and durability of the food. And this applies not only to lodeh vegetables, but also to various other types of vegetables. Starting from soup, clear vegetables, to stir-fries with wet spices. Let's find out the explanation in more depth.

In human saliva there is an amylase enzyme. This enzyme has a natural function to break down carbohydrates into sugar in the digestive process. The problem is, when this enzyme moves to food, for example when a spoon that has been in the mouth is used again to scoop vegetables, the enzyme remains active and can affect the composition of the food.

If you scoop vegetables directly with your spoon, some saliva can be carried along. Over time, this can speed up the fermentation process, changing the taste of the vegetables, and even speeding up rotting.

photo: shutterstock.com

Types of soupy vegetables such as soup, sour vegetables, and lodeh are the most susceptible to being affected because enzymes from saliva spread faster in liquids. Once a drop of saliva enters, the effect can spread throughout the contents of the pan, especially if the vegetables are not finished in one meal and are stored for the next day.

Coconut milk-based vegetables such as lodeh, nangka vegetables, or gulai, have a shorter shelf life when contaminated. The combination of coconut milk and saliva creates an environment that is more quickly sour and stale, even if it was only cooked a few hours before.

Although not as fast as soupy vegetables, stir-fries with wet spices such as stir-fried green beans, stir-fried water spinach, or capcay soup can still be affected if stirred frequently or scooped with a spoon that has been in contact with the mouth. Bacteria from saliva can grow especially if the vegetables are stored at room temperature.

To maintain the quality of vegetables so they stay fresh and don't go stale easily, here are some tips you can follow:

- Separate your serving spoon and your personal spoon. Provide a special spoon to take vegetables from a large container. Do not mix it with the spoon that has been used.

- Pour enough onto a plate. If you are afraid of wasting spoons, just pour some of the vegetables into a small bowl. That way, the main vegetables remain safe.

- Avoid storing leftover vegetables that have been mixed with tablespoons. If they are already contaminated, it is better to finish them than to store them.

- Reheat thoroughly. If you want to store the vegetables overnight, make sure to heat them thoroughly until they boil to kill bacteria.

Here is a list of types of vegetables that you need to be extra careful with so they don't go stale quickly:

- Coconut milk vegetables: lodeh, gulai, jackfruit vegetables, cassava leaf vegetables.
- Clear soup vegetables: chicken soup, sour vegetables, spinach vegetables.
- Wet stir-fried vegetables : stir-fried water spinach, stir-fried tofu and tempeh, capcay soup.
- Vegetables for Eid dishes: such as vegetable opor, pumpkin lodeh, or fried potatoes with chili sauce.

Although it seems simple, the habit of not scooping vegetables directly with a personal spoon actually has a big impact on the cleanliness and durability of food. In addition to upholding the ethics of eating together, this method also maintains the quality of vegetables so that they remain delicious to eat until the next day. So, from now on, separate the serving spoons and keep your favorite vegetables at home safe, fresh, and last longer.

1. Can scooping vegetables with chopsticks also cause vegetables to go bad quickly?
Chopsticks are generally not used to scoop up soup or large amounts of food, but if the tip of the chopsticks has been put in the mouth and then used again to pick up vegetables (for example, stir-fried vegetables or vegetables with wet spices), there is still a risk. Saliva can stick to the tip of the chopsticks, then transfer to the food and cause microbial contamination that accelerates decay.

2. Can you use a wooden or plastic serving spoon to scoop up vegetables?
Yes, as long as the spoon is clean and not used interchangeably with a personal spoon. However, keep in mind that wood is more likely to absorb liquids and bacteria if not properly cared for. For hot vegetables, serving spoons made of stainless steel or food grade silicone are more recommended because they are heat resistant and easy to clean.

3. Does room temperature affect the rate of spoilage of vegetables that have been contaminated with saliva?
Very influential. Vegetables stored at room temperature, especially in warm and humid tropical areas, spoil more quickly if they have been exposed to saliva. The combination of enzymes from saliva and warm temperatures accelerate the growth of microorganisms. Under these conditions, vegetables can spoil in just 46 hours.

4. What if the vegetables are taken directly from the pan while they are still hot? Wouldn't the heat kill the bacteria from the spoon?
Boiling vegetables can kill some bacteria, but the risk remains. Saliva contains not only bacteria, but also enzymes that can be activated even if only briefly in contact before the heat spreads. Moreover, once the pot is no longer boiling, conditions are ideal for fermentation if contamination has already occurred.

5. If only one person is eating, is it still necessary to separate the serving spoon?
Ideally, keep them separate. Even if you are just eating by yourself, scooping directly with a tablespoon can still shorten the shelf life of food, especially if you do not finish it all at once and plan to store the rest. By getting used to using a serving spoon, you maintain the quality and taste of food even if eaten the next day.

(brl/tin)