It's more about everywhere else the bacteria-carrying water droplets get that you won't see. It's an unnecessary risk.
Do you wash raw chicken before you cook it
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Should I get your tinfoil hat now, or do you need some time to yourself first?
Actually I worked in a kitchen for 8 years and lots of chefs do it. Said getting the nasty juice off made it last longer which is probably untrue but it made me despise that juice lol
People wash chicken? The hell...? That not only sounds pointless (washing chicken won't remove the bacteria, that's what the cooking does) but also extremely unhygienic if you're splashing raw chicken everywhere. You just need to wash your hands after handling any raw meat. Job done.
For my own peace of mind I just Googled 'Should you wash raw chicken before cooking?' and the first result is an NHS article titled "Why you should never wash raw chicken".
For my own peace of mind I just Googled 'Should you wash raw chicken before cooking?' and the first result is an NHS article titled "Why you should never wash raw chicken".
Not doing anything is not in the same league as 'spreading Sallmonella all over the kitchen' your cooking must be absolutely sloppy if that's a legitimate risk. People who wash their meat arent putting a firehose to the thing. It's a simple small stream of water to rinse off the juices that just sit there. The way I'm seeing users describe cleaning meat makes it look like your kitchen is a mess period.
Nah man these random ass people know better than scientific food safety organizations
Let me put it this way...
if you have to wash the meat...then it's meat that you probably shouldn't be cooking in the first place.
And also that is completely untrue...you dry it out when you do that and it leads to stringy and tough meats...and why exactly are you trying to make it "last longer" when thats what a freezer is for...
Sorry currently dying from all the Salmonella I blasted all over the kitchen from decades of rinsing meat.
No need to get that involved, lol. People are using hyperbole to highlight something silly. It increases the risk of cross contamination and spread of bacteria, couple that with the fact it's not advised to do is enough.
Washing it does no good, the "juices that just sit there" are part of the "meat that just sits there", cooking will handle it all.
Commercial kitchens are there to make money not care if you got fresh ingredients... If you're going out to eat there's probably one in ten kitchens that legit care about the things you care about as a customer.
Figuring out how much meat to leave out of freezer is an art in a kitchen.... freezing doesn't stop bacteria growth
They're not literally saying this... come on, lol. It's hyperbole for effect, the idea is it increases risk of cross contamination AND is unnecessary.
My mom does it all the time. I told her not to but she doesn't believe me that its cleaner lol.
So you're mad because people are telling you that the center for disease control says washing your meat is a potential health risk? I mean, do you, but why're you so salty about it.
This gif is from Scary Movie right? Looks so familiar.If it's overly bloody or frozen solid
Maybe read some articles on the subject instead of just doing it because you think it's a good idea (it's not).
Of course there's a contingent on ERA that think they know better than the CDC. OF COURSE there is.
Yeah, can confirm.
It's not just rinsing with water sometimes sometimes lemon juice, vinegar or lime too.
Did you grow up with your mom calling you from the other side of the house to come to her room so she can tell you to take the chicken out the freezer?
they couldn't even stop the zombies so what would they know about chicken
And I've worked in multiple...
If I see slimy chicken myself, I will not bother to wash it and just simply throw it out. The smell alone will set you off.
If it's gonna sit in a fridge for more than two days? policy is always always freeze it.
It's not an art...its literally commons sense and one of the key rules of working in a kitchen.
I've had fights with "Managers" about using food like that before and straight up told them "here...I'll cook this and you eat it and see if you want to serve it". And only one had the balls to actually accept the challenge and then spit out the meatballs that were fucking green.
I would be shocked. Sushi places have to have disclaimers on the menu for raw fish, and some places even make you sign a waiver for certain dishes.
Raw chicken though? Forget it.
Yeah I was just a dishwasher/ prep cook at age 15- 18 I wasn't really in that position lol . But yeah I agree
Sushi meat is flash frozen as soon as it's fished to kill microorganisms such as parasites, and...sorry, just in case you didn't know.
https://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html
Just do some quick google searching. It's definitely not illegal and some Japanese places in the US serve it.
Sushi is already goddamn gross but delicious. If the chicken is 100% okay to eat you wouldn't try it?
Not from the water, using a knife to peel off the visible fat and any pieces of feathers. Running it under the water made it easier to clean. This was how they were taught and passed it into me.
I haven't done this in over a decade after learning how to properly cook. Not saying my parents cooking and methods sucked, but I've surpassed them with the exception of a few cultural dishes they have years of experience making from memory.
Raw chicken?
No. I will not eat raw chicken under any circumstance. And I love sushi.
Also some of the replies make think y'all use a garden hose hooked up to a pressure washer spraying raw chicken juice in every crevice of the kitchen.