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Wait, not everyone washes and dries their meat before seasoning?
- Thread starter Slayven
- Start date
I come back in here and learn two things:
1. Structural racism extends to food prep habits
2. I should try brining my chicken
1. Structural racism extends to food prep habits
2. I should try brining my chicken
Goddamn. I would kill for a vendor like you during the Edinburgh Festival.
To thaw/rinse I always put the meat in a bowl of water then poured the water out. Slowly.
When brining I'd turn the water on, pour the brine out with one hand while holding the meat in the bowl, then refill the bowl with the meat with a bit of water to rinse the brine off, then slowly pour it out again.
Then wash my hands.
Y'all really think we out here with the water force on full throttle just splashing juices everywhere while we scrub chicken clean one piece at a time?
Looks beautiful, keep it up. Wish I wasn't across the ocean
I have my own method of cleaning meat products. It involves putting them in a really hot enclosure and/or container and waiting a while.
Only thing I do with non-ground beef is toss some kosher salt on it and let it sit on a pan in the fridge for a day or two to dry brine. Don't bother seasoning it fully until you're about to cook it because the only thing that actually penetrates the muscle is the salt when it draws out the water and then soaks back in (and keeps going this to tenderize it some). Doing this also helps you get a better browning.
Your entire shtick this thread has been directly looking at folks explaining that A.) historical differences in the acquisition of food, and that food's quality, between different ethnicities helped in part to give rise to different food prep practices, that B.) inequalities still exist with regards to access to food safety information and the availability of quality of food between different ethnicities, C.) that scientifically, people do not change deeply-ingrained cultural practices and beliefs immediately based upon merely being presented with conflicting information, especially if the information isn't really addressing the root causes of a cultural practice, and going
"Fuck all of that. If you don't act like I do you're just anti-science."
BIG colonizer energy, and with your whole chest too.
Oh, I know. Had too many arguments about both in the same discussion, mostly with my dad and sister though.
You know how you can avoid getting bacteria all over the sink area? Take the chicken into the shower with you.
I pat raw meat dry with a paper towel before I season (assuming I haven't done a dry brine with it already) or cook with it so I get a good sear (should the dish call for it).
Edit: I absolutely do wipe down the kitchen with some well diluted Clorox (or something equally as strong of a disinfectant) after I've prepped my ingredients or while they are cooking if it's something I can leave unattended bfor a few minutes (searing, letting the dish come to a boil). My Dad made me very paranoid about contamination due to where he worked so I'm thankful that habit was instilled in me.
I'm not in the habit of telling people what to do in their own homes though, and I would only do so after I've been invited to offer my input. If I was say helping a friend cook and this is what they did I'd roll with (while being anxious about keeping track of everything to wipe down) but I'd try to follow along as best I could.
Edit: I absolutely do wipe down the kitchen with some well diluted Clorox (or something equally as strong of a disinfectant) after I've prepped my ingredients or while they are cooking if it's something I can leave unattended bfor a few minutes (searing, letting the dish come to a boil). My Dad made me very paranoid about contamination due to where he worked so I'm thankful that habit was instilled in me.
I'm not in the habit of telling people what to do in their own homes though, and I would only do so after I've been invited to offer my input. If I was say helping a friend cook and this is what they did I'd roll with (while being anxious about keeping track of everything to wipe down) but I'd try to follow along as best I could.
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It's something just about everyone in my family does except for me. I'm not wasting my time with something that doesn't actually benefit me. They:
1. Place the meat in a large bowl with vinegar, salt, and lime juice/ Put a pot of water on the stove to boil
2. Rub the meat vigorously with lime
3. Let it sit there for a couple of minutes so the vinegar and lime kill the bacteria(?)
4. Pour the boiling water onto the chicken and let that sit for a few minutes
5. Drain and dry the meat and now it's ready for seasoning and whatnot.
That's a long-ass process and I'll be damned if I'm doing any of that.
1. Place the meat in a large bowl with vinegar, salt, and lime juice/ Put a pot of water on the stove to boil
2. Rub the meat vigorously with lime
3. Let it sit there for a couple of minutes so the vinegar and lime kill the bacteria(?)
4. Pour the boiling water onto the chicken and let that sit for a few minutes
5. Drain and dry the meat and now it's ready for seasoning and whatnot.
That's a long-ass process and I'll be damned if I'm doing any of that.
I was always thought hot water on raw chicken is a no-no. But I'm more than sure I've eaten it tons of times w/ no issues so whatever.
I guess the good news is that they're just using pretty good natural ingredients. Hopefully they're not doing something truly dangerous like cooking afterwards with any seed oils
parboiling the chicken, lots of cultures do this for a lot of meats, lol. not america of course.
lots of reasons to do it, from altering cooking times, to altering food textures. plus it helps....uh.... you know what.
Shit's so pervasive in society I can't imagine much...or anything at all actually.
Washing meat is not about washing off harmful bacteria. It's about washing off less-harmful bacteria that can negatively impact flavor.
Like sometimes you get really fresh chicken and it smells like nothing. Sometimes you get chicken that's not spoiled, but is a bit slimy and has a strong poultry smell to it. Washing removes unpleasant odors which result from bacteria that is not necessarily harmful.
I don't necessarily do it with poultry, but fish is a no brainer. I keep frozen fish basa in the freezer all the time, and it has a bit of a fishy smell/taste to it since it's not fresh out of the water. So I rinse it to get rid of the taste and I have a much cleaner tasting filet as a result.
And I said this before, but there are some cuts you absolutely do need to wash. Any kind of coarse chopped meat/bone combination needs to be washed carefully to remove blood and bone shards.
My dad usually parboils chicken before baking or grilling it, because he is unbelievably paranoid about eating undercooked meat.
You're not supposed to thaw meat in a bowl either lol. This is just nonsense. The science is literally telling you it's unsafe, washing the meat does nothing and is actually harmful and thawing meat in cold water is a good way to get food poisoning.
yah parboiling allows you to grill or bake for less time which allows for slightly juicier chicken but still fully cooked
the science can come here and cook this dinner or shut the hell up. and your link actually says cold water thaw is okay.
I don't care if people don't wash or wash their chicken or whatever, I'm pretty sure my mom did that back in the day.
But I do find it funny seeing people shocked about how long things can last in the freezer lol
But I do find it funny seeing people shocked about how long things can last in the freezer lol
Where does that link say "Don't thaw in bowl". It just suggests a bag and says be careful the bag can leak and spew water everywhere. You know what doesn't spew water everywhere? A bowl.
If your chicken smells it's gone bad and washing it with water isn't removing the toxins created by the bacteria that is causing the smell
This thread is illuminating
A friend of mine bought a sous vide machine awhile back, and that thing accomplishes the same effect as parboiling, but with much better texture in the finished product. IMO, anyway.
Never heard of washing chicken until seeing that Adam Ragusea video last year. It was really interesting.
Slayven is being sly because of the self-promotion rule but it's Playven. Sub and gift accordingly.
Slayven is being sly because of the self-promotion rule but it's Playven. Sub and gift accordingly.
No no no. Pat dry with a paper towel…yes. Wash under water no unless your talking a fresh fish I just gutted needs cleaned. As someone who cooked in multiple restaurants over a 12 year period of my life it isn't being "washed" there either. Literally no reason to do this as the only effect you might have is cross contamination as others have mentioned.
Nah, typically after that's done the meat is covered in a special seasoning blend and either baked, boiled again in a sauce, or fried in veggie oil.
I'm pretty sure they only do it for sanitary reasons, not cook time or texture. Whenever my family cooks meat, in this case, chicken, it basically stays under until they like the color, so dark brown, and that can take a while so the meat ends up overcooked just about every time. If the chicken is fried or baked it's basically only edible fresh. After it cools down it's hard and chewie as hell, like biting into rubber, even when reheated.
I used to do that because that's how mom does it, then I read a few reasons why it's kinda pointless at best. I towel off the excess moisture and go about my prep. If the cooking method doesn't kill anything that might be on/in it, rinsing probably wouldn't have helped anyway.
...shouldn't be surprised but I guess I gotta read the rest of the thread to find out how, specifically.
...shouldn't be surprised but I guess I gotta read the rest of the thread to find out how, specifically.
That's how my fellow white people I know rinse chicken etc., yes, so that would probably be the natural assumption. I've also been served unseasoned chicken/turkey more times than I can count though and they're probably the same people so I think they just don't know how to prep chicken.
lmaooooo the killer was inside the house all this time
water full blasting hard as shit more powerful than their love for America
It's pretty simple. If your folks have historically been given the filthiest scraps from the people who shackled them as slaves, and from abolition on have been subject to both deliberate mishandling of meat from assholes, as well as general access to lower quality meats in the local area due to inequalities related to things like food distribution and Jim Crow laws, and we get on further down the line regarding the issues with food desserts and things, guess what you might start doing to your meat to try and cut down on illness.
Remember to never eat medium rare steaks or runny eggs or you'll be in flagrant violation of the CDC's food safety guidelines
As long as the meat is cook thoroughly none of that matters (and you don't want a medium rare chicken) but in terms off food safety, the safest way to thaw meat is to do it in the fridge.
Though I think in general people take rules that are designed for restaurants and apply them to home cooking a little bit too enthusiastically. It's not exactly the same situation.
Oof please avoid frying in vegetable oil. Stick with an oil that doesn't attack your cells
