I've eaten rare chicken like 6 times now but I've learned my lesson. Never again ;_; (though rarely eating meat now anyways)
I've eaten rare chicken like 6 times now but I've learned my lesson. Never again ;_; (though rarely eating meat now anyways)
I personally don't care what the CDC says about meat rinsing. Clearly doing either hasn't been a major issue for any party. You can dry rub your chicken slime and all. I can rinse it off and put a lime/lemon/vinegar wash on it.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.
Lmao I wouldn't do it either.I've eaten rare chicken like 6 times now but I've learned my lesson. Never again ;_; (though rarely eating meat now anyways)
Yeah I'm really confused by that exchange. Raw chicken being dangerous isn't some shocking new revelation.I've eaten rare chicken like 6 times now but I've learned my lesson. Never again ;_; (though rarely eating meat now anyways)
Sorry currently dying from all the Salmonella I blasted all over the kitchen from decades of rinsing meat.
I personally don't care what the CDC says about meat rinsing. Clearly doing either hasn't been a major issue for any party. You can dry rub your chicken slime and all. I can rinse it off and put a lime/lemon/vinegar wash on it.
I just have to seriously question HOW people wash their food if mass Salmonella contamination in the kitchen is even remotely an issue- especially when you are supposed to clean your prep space afterwards anyway.
The CDC is focusing on prevention. When you rinse meat water droplets spray everywhere regardless of the pressures used. Water particles not easily seen by the naked eye containing bacteria and other microorganisms can contaminate the area. Rinsing the chicken prior to cooking does nothing to mitigate contamination, and instead spreads contaminates. The CDC would rather warn people to this regardless of whether people frequently get sick or not, because it is a potential health risk people should be aware of. You don't have to do this, and by all means continue to do whatever you like, but I'm not sure how your word is any more credible then the CDC when they're actually scientifically conducting research on things like this, and you're relying on your own specific anecdotal evidence.I personally don't care what the CDC says about meat rinsing. Clearly doing either hasn't been a major issue for any party. You can dry rub your chicken slime and all. I can rinse it off and put a lime/lemon/vinegar wash on it.
I just have to seriously question HOW people wash their food if mass Salmonella contamination in the kitchen is even remotely an issue- especially when you are supposed to clean your prep space afterwards anyway.
A phone call from work when we get in from the school bus as latch-key kids. But up until age 10 you weren't to open the freezer for any reason, not even to get ice. The only allowable appliances were the fridge and the microwave.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?
Was a attempt to open the freezer met with a variation of "Ain't no bill here in your name"?A phone call from work when we get in from the school bus as latch-key kids. But up until age 10 you weren't to open the freezer for any reason, not even to get ice. The only allowable appliances were the fridge and the microwave.
That's not how the damn physics of water splashing on objects works. Splash occurs regardless in the (basin and rim of your sink and if the pressure is high everywhere else). Unless you're bleaching or filling it with boiling water sink at that point your sink is contaminated until the bacteria die which isn't right away.I do, but I'm an OCD weirdo.
I take bottled water and very gently pour/drip it onto chicken inside the sink to cleanse a lot of the chicken juice away. Not sure what people are talking about with spraying salmonella everywhere since gravity is carefully pulling the juice down into the sink pipe. Who the hell washes food with a highly pressurized hose?
we knew there wasnt anything up there for us except ice and popscicles. and we knew to ask for either one.Was a attempt to open the freezer met with a variation of "Ain't no bill here in your name"?
the CDC example is someone putting a bowl filled with raw chicken under a water faucet at full blast and leaving it.I do, but I'm an OCD weirdo.
I take bottled water and very gently pour/drip it onto chicken inside the sink to cleanse a lot of the chicken juice away. Not sure what people are talking about with spraying salmonella everywhere since gravity is carefully pulling the juice down into the sink pipe. Who the hell washes food with a highly pressurized hose?
deja vu and stuffWe like to complain about the lack of rationality with anti-vaxxers, but it all goes out the window when our traditions are proved wrong lol.
Thread is a perfect example that human beings are not rational. So no more threads on why people voted for Trump, etc lol.
Nope. It's dangerous and unnecessary. That's what cooking is for lol. I do pat meat dry to get a better sear though.
Also, y'all should not be eating raw, or rare chicken
It's an old wise tale, you should NOT do that. When you wash meat you are literally just spreading all the potential bacteria everywhere that water is splashing and going.
Just drop it into the pan or whatever and the heat will take care of that, no need to "wash it."
Unless of course you want to do like this guy:
I mean, I don't care that you do it lol.
I worked in a place that got big bags of vacusealed chicken breasts and the cook responsible always rinsed them off before transferring them into third pans with dripsets. The nature of the prepped raw chicken in those bags during shipping causes some juices to accumulate and is totally normal, but definitely helps the smell to get it off before letting them sit in a pan in a lowboy for a few hours. Anyone wondering about sink contamination, prepping raw foods on the backline is regular business, and cleaning the sink when you are done is standard. Steaks/fish generally came individually or double sealed much neater and wasn't an issue.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
weve been here before you and i dontyoufeelitlookinsideyrhrtuwlcI mean, I don't care that you do it lol.
Just don't invite me to your home for a chicken dinner lol.
Sounds like you would get bacteria everywhere.
On the off chance I bought raw meat to cook at home, I was so paranoid about bacteria that the meat would go straight from the packaging into a pan or pot. I never trusted myself to properly sanitize everything after so I never cut or otherwise prepared meat lol.
Sounds like you would get bacteria everywhere.
On the off chance I bought raw meat to cook at home, I was so paranoid about bacteria that the meat would go straight from the packaging into a pan or pot. I never trusted myself to properly sanitize everything after so I never cut or otherwise prepared meat lol.
Medical paranoia. Have been hospitalized enough!Have you heard of a thing called antibody and you know that it exist inside you? Shocking I know.
Literally everything besides buying uncooked meat and cooking it myself. Do your cabinets or fridge contain no food besides raw meat?
Medical paranoia. Have been hospitalized enough!
Literally everything besides buying uncooked meat and cooking it myself. Do your cabinets or fridge contain no food besides raw meat?
Oh I see. I just don't eat much meat in general but especially not at home. Sometimes I'll buy cured meats or something though.Uh, I mean I'm wondering if you only buy cooked meat.
Cause that's super duper expensive to do so on a regular basis and it would suck if you're forced to have to buy pre-cooked food on due to your medical paranoia
I pat chicken or pork dry with kitchen towels then brine it for an hour and then pat it dry with more kitchen towels - then I take all the damp kitchen paper towels and put them in the ventilated fridge drawer with the spinach and spring greens to dry. You can use the same paper towels over and over this way. Much better for the environment.
I don't cook as much these days though to be honest. Many of my circle of dinner guests have passed away over the years. Some from undisclosed medical issues and a few from violent illness. Very sad but I have great memories of serving lightly roasted rare spatchcock chicken, perfectly pink Cornish game hen and kurobota tenderloin tartare on a bed of wilted greens.