Do you wash raw chicken before cooking it?

[Anonymous]

Anonymous wrote:Yes. I rub a mixture of salt and vinegar over the chicken and rinse with water in a colander. I do not pat dry as the water drips out sufficiently.

I then clean my sink and counter with soap and water. Wipe with vinegar spray.

that's so ridiculously necessary

[Anonymous]

No. (But also I don't see anything wrong with people who do.)

[Anonymous]

Anonymous wrote:

Anonymous wrote:It’s a great way to contaminate your entire sink and even beyond as the spray of water aerosolizes salmonella all around your countertop.

I take raw chicken from the package and like all other meats I use paper towels to absorb as much moisture off the surface of the meat as possible - this is critical for effective browning of the meat. There is no need to wash the surface of any meat because a good sear is going to kill anything on the surface anyway and rinsing meat doesn’t kill bacteria on the surface.

What a bunch of paranoid nonsense. Newsflash: wash your area after you are done. Big whoop. I've washed chicken for 40 years and have gotten sick a grand total of zero times. I also thaw frozen meat in the counter, which is a big no no according to asinine food safety guidelines. Number of times I've gotten sick doing that: zero. Wait until you see how billions of people on the planet prepare meat when traveling abroad. American food safety guidelines are insanely stupid. No wonder why allergies and all of the other nonsense are so prevalent in the US vs the world. We are too clean and expect something like meats to be as little contaminated as possible. Wash hands, wash surfaces, and cook. NBD. I'll keep thawing at room temp and washing chicken. So much irrational fear.

If you think Americans are going overboard with safety why are you washing your damn chicken? you contradict yourself. It does nothing for the taste of the chicken if you wash it.

[Anonymous]

Yes but I do agree it may be cultural.

I was taught to wash chicken (not spraying from the faucet) but in a clean stainless bowl or sink with citrus (limes/lemons) to get rid of the slime that is on US chicken and remove extra feathers (yes they are there) and cut skin/fat, etc. You wash your sink/counters with bleach on a daily basis.

Since I've been aware of USDA guidelines, etc. but it doesn't change the way I do it. I will say it kinda grosses me out that a lot of oeople don't inspect each piece because what I buy in US stores always has extra feathers or junk that needs to be removed and just cook directly from package - but I don't say that out loud lol.

[Anonymous]

No! Don’t do this. It’s a good safety thing - too easy to splash raw chicken water around.

[Anonymous]

Anonymous wrote:Yes but I do agree it may be cultural.

I was taught to wash chicken (not spraying from the faucet) but in a clean stainless bowl or sink with citrus (limes/lemons) to get rid of the slime that is on US chicken and remove extra feathers (yes they are there) and cut skin/fat, etc. You wash your sink/counters with bleach on a daily basis.

Since I've been aware of USDA guidelines, etc. but it doesn't change the way I do it. I will say it kinda grosses me out that a lot of oeople don't inspect each piece because what I buy in US stores always has extra feathers or junk that needs to be removed and just cook directly from package - but I don't say that out loud lol.

You routinely find feathers in grocery store chicken? Where are you shopping?

[Anonymous]

I find dishwasher to be best for this!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It’s a great way to contaminate your entire sink and even beyond as the spray of water aerosolizes salmonella all around your countertop.

I take raw chicken from the package and like all other meats I use paper towels to absorb as much moisture off the surface of the meat as possible - this is critical for effective browning of the meat. There is no need to wash the surface of any meat because a good sear is going to kill anything on the surface anyway and rinsing meat doesn’t kill bacteria on the surface.

What a bunch of paranoid nonsense. Newsflash: wash your area after you are done. Big whoop. I've washed chicken for 40 years and have gotten sick a grand total of zero times. I also thaw frozen meat in the counter, which is a big no no according to asinine food safety guidelines. Number of times I've gotten sick doing that: zero. Wait until you see how billions of people on the planet prepare meat when traveling abroad. American food safety guidelines are insanely stupid. No wonder why allergies and all of the other nonsense are so prevalent in the US vs the world. We are too clean and expect something like meats to be as little contaminated as possible. Wash hands, wash surfaces, and cook. NBD. I'll keep thawing at room temp and washing chicken. So much irrational fear.

If you think Americans are going overboard with safety why are you washing your damn chicken? you contradict yourself. It does nothing for the taste of the chicken if you wash it.

Because chicken in the US is covered in slime numbnuts. It makes it harder for marinades and dry rubs and dry brining to penetrate the meat.

Try getting a good batter for something like Korean fried chicken or chicken karaage on slimy meat.

Tell me you know nothing about cooking good food without telling me you know nothing about cooking good food. You need dry, clean meat free of slime and bodily fluids before dunking it I to say buttermilk for a batter to make fried chicken.


Good grief, what is this, amateur hour at the Apollo?

[Anonymous]

No washing, but I do pat it dry with paper towels.

[Anonymous]

I used to wash it but saw the news stories that it wasn't necessary.

[Anonymous]

Anonymous wrote:Best not to. You end up with contaminated sink and dirt water spray. Cooking is what cleans it.

This

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It’s a great way to contaminate your entire sink and even beyond as the spray of water aerosolizes salmonella all around your countertop.

I take raw chicken from the package and like all other meats I use paper towels to absorb as much moisture off the surface of the meat as possible - this is critical for effective browning of the meat. There is no need to wash the surface of any meat because a good sear is going to kill anything on the surface anyway and rinsing meat doesn’t kill bacteria on the surface.

What a bunch of paranoid nonsense. Newsflash: wash your area after you are done. Big whoop. I've washed chicken for 40 years and have gotten sick a grand total of zero times. I also thaw frozen meat in the counter, which is a big no no according to asinine food safety guidelines. Number of times I've gotten sick doing that: zero. Wait until you see how billions of people on the planet prepare meat when traveling abroad. American food safety guidelines are insanely stupid. No wonder why allergies and all of the other nonsense are so prevalent in the US vs the world. We are too clean and expect something like meats to be as little contaminated as possible. Wash hands, wash surfaces, and cook. NBD. I'll keep thawing at room temp and washing chicken. So much irrational fear.

If you think Americans are going overboard with safety why are you washing your damn chicken? you contradict yourself. It does nothing for the taste of the chicken if you wash it.

Because chicken in the US is covered in slime numbnuts. It makes it harder for marinades and dry rubs and dry brining to penetrate the meat.

Try getting a good batter for something like Korean fried chicken or chicken karaage on slimy meat.

Tell me you know nothing about cooking good food without telling me you know nothing about cooking good food. You need dry, clean meat free of slime and bodily fluids before dunking it I to say buttermilk for a batter to make fried chicken.


Good grief, what is this, amateur hour at the Apollo?

Food safety PROFESSIONALS disagree with you.

(You can easily dry your with chicken with paper towels if you need to as a first step. No need to BATH your sink in infectious agents instead.)

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It’s a great way to contaminate your entire sink and even beyond as the spray of water aerosolizes salmonella all around your countertop.

I take raw chicken from the package and like all other meats I use paper towels to absorb as much moisture off the surface of the meat as possible - this is critical for effective browning of the meat. There is no need to wash the surface of any meat because a good sear is going to kill anything on the surface anyway and rinsing meat doesn’t kill bacteria on the surface.

What a bunch of paranoid nonsense. Newsflash: wash your area after you are done. Big whoop. I've washed chicken for 40 years and have gotten sick a grand total of zero times. I also thaw frozen meat in the counter, which is a big no no according to asinine food safety guidelines. Number of times I've gotten sick doing that: zero. Wait until you see how billions of people on the planet prepare meat when traveling abroad. American food safety guidelines are insanely stupid. No wonder why allergies and all of the other nonsense are so prevalent in the US vs the world. We are too clean and expect something like meats to be as little contaminated as possible. Wash hands, wash surfaces, and cook. NBD. I'll keep thawing at room temp and washing chicken. So much irrational fear.

If you think Americans are going overboard with safety why are you washing your damn chicken? you contradict yourself. It does nothing for the taste of the chicken if you wash it.

Because chicken in the US is covered in slime numbnuts. It makes it harder for marinades and dry rubs and dry brining to penetrate the meat.

Try getting a good batter for something like Korean fried chicken or chicken karaage on slimy meat.

Tell me you know nothing about cooking good food without telling me you know nothing about cooking good food. You need dry, clean meat free of slime and bodily fluids before dunking it I to say buttermilk for a batter to make fried chicken.


Good grief, what is this, amateur hour at the Apollo?

Food safety PROFESSIONALS disagree with you.

(You can easily dry your with chicken with paper towels if you need to as a first step. No need to BATH your sink in infectious agents instead.)

+1, though it’s always amusing to see such completely ignorant statements from someone so judgmental and self-righteous.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It’s a great way to contaminate your entire sink and even beyond as the spray of water aerosolizes salmonella all around your countertop.

I take raw chicken from the package and like all other meats I use paper towels to absorb as much moisture off the surface of the meat as possible - this is critical for effective browning of the meat. There is no need to wash the surface of any meat because a good sear is going to kill anything on the surface anyway and rinsing meat doesn’t kill bacteria on the surface.

What a bunch of paranoid nonsense. Newsflash: wash your area after you are done. Big whoop. I've washed chicken for 40 years and have gotten sick a grand total of zero times. I also thaw frozen meat in the counter, which is a big no no according to asinine food safety guidelines. Number of times I've gotten sick doing that: zero. Wait until you see how billions of people on the planet prepare meat when traveling abroad. American food safety guidelines are insanely stupid. No wonder why allergies and all of the other nonsense are so prevalent in the US vs the world. We are too clean and expect something like meats to be as little contaminated as possible. Wash hands, wash surfaces, and cook. NBD. I'll keep thawing at room temp and washing chicken. So much irrational fear.

If you think Americans are going overboard with safety why are you washing your damn chicken? you contradict yourself. It does nothing for the taste of the chicken if you wash it.

Because chicken in the US is covered in slime numbnuts. It makes it harder for marinades and dry rubs and dry brining to penetrate the meat.

Try getting a good batter for something like Korean fried chicken or chicken karaage on slimy meat.

Tell me you know nothing about cooking good food without telling me you know nothing about cooking good food. You need dry, clean meat free of slime and bodily fluids before dunking it I to say buttermilk for a batter to make fried chicken.


Good grief, what is this, amateur hour at the Apollo?

Food safety PROFESSIONALS disagree with you.

(You can easily dry your with chicken with paper towels if you need to as a first step. No need to BATH your sink in infectious agents instead.)

Riiiiiight, the same scare monger professionals who advocate eating beef cooked medium well to well done, yet millions of people are fine eating rare. Lol, pray tell - where do all of the wet brines used during thanksgiving go once people are done brining their birds in a bucket of salt water? Where are the hundreds and thousands of cases of food poisoning at thanksgiving then due to wet brines?

So much irrational fear.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My husband washes it in the sink, then pats it dry with a towel. Then he cleans the entire sink with soap and rinse.

Hopefully you mean he's cleaning the sink with bleach? Kitchen sinks need bleach like that bon ami powder or comet.

Wait, did you think there is bleach in Bon Ami?