Single sink, meat & contamination
I am looking forward to a single 33" sink. We won't have a prep sink. We have a dishwasher. We use sheet pans a lot and I love the idea of being able to soak something in the sink instead of on the countertop. I use a salad spinner to clean most veggies. I'm not a fan of the 70/30 sink divide for our space.
My question is how do single sink users navigate cutting meat, and dealing with eggs and other contaminants when they have other items in the sink they may not want meat contaminating (drain rack, coffee filter, salad spinner)? In particular, it seems keeping the drain rack uncontaminated would be difficult but necessary if you are drying large clean dishes on them. Do you take the drain rack out when cutting meat? Is it a pain (it seems there would often be items on the drain rack)? Right now I cut meat in one bowl and keep the other bowl 'clean'. Thoughts? Strategies? How do you deal with this?