Anonymous wrote:
Sorry, we French people know not to do that.

A. You're abandoning a whole lot of taste.
B. if you splash meat in water in your kitchen, you might leave salmonella everywhere if it happens to be contaminated with it. Even in America, there are USDA guidelines that tell you not to do that.

What a racist point of view! So rude. Did it ever cross your white mind that other cultures might have equally good ways of preparing foods? Maybe you should think about what you assume that the French are superior and examine the imperialist prejudices you hold.

Anonymous wrote:I'm European and my mom is always horrified because I don't rinse the meats prior to cooking. It actually spreads bacteria.

I don’t rinse anything. Ok I did start to rinse rice when I saw the uncle roger show.

I make beef stew and don’t notice scum (I never cook with bones). After I put the barley and veg in, where does the scum go? I guess I just eat it. Tastes great. I have a very strong stomach. Like a goat. Never sick or IBS or anything.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'm Indian American-

Yes, when I cook non-veg food I always wash and soak. Fish, chicken, lamb is pretty much all the meat my family eats and not very often. The only exception is something like canned salmon or canned sardines.

Actually, something is always soaking, lol. Beans, lentils, rice...

Do you soak in the sink or on the counter? I prefer sink for most things, but white DH and his parents keep walking past the bathroom to wash their hands at the kitchen sink. I do not get it.

I have a lot of Indian stainless steel bowls that are similar to mixing bowls but some of them have flat bottoms like a pot. Those are what I use. Usually on the counter and covered but sometimes I’ll put the bowl in the sink. If I need to use the sink it’s easy enough to take it out.

Same pp. I’ll add that when dh’s family come over I don’t leave anything in the sink. I once had my entire pot of fresh bone broth thrown out that way! I had just strained into a separate pot and left the pot in the sink to cool and they didn’t know what it was and dumped it!!

Did you post about that on DCUM when it happened? I was so sad for you!!

+1, I remember this too!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'm Indian American-

Yes, when I cook non-veg food I always wash and soak. Fish, chicken, lamb is pretty much all the meat my family eats and not very often. The only exception is something like canned salmon or canned sardines.

Actually, something is always soaking, lol. Beans, lentils, rice...

Do you soak in the sink or on the counter? I prefer sink for most things, but white DH and his parents keep walking past the bathroom to wash their hands at the kitchen sink. I do not get it.

I have a lot of Indian stainless steel bowls that are similar to mixing bowls but some of them have flat bottoms like a pot. Those are what I use. Usually on the counter and covered but sometimes I’ll put the bowl in the sink. If I need to use the sink it’s easy enough to take it out.

Same pp. I’ll add that when dh’s family come over I don’t leave anything in the sink. I once had my entire pot of fresh bone broth thrown out that way! I had just strained into a separate pot and left the pot in the sink to cool and they didn’t know what it was and dumped it!!

Did you post about that on DCUM when it happened? I was so sad for you!!

Anonymous wrote:I'm European and my mom is always horrified because I don't rinse the meats prior to cooking. It actually spreads bacteria.

I didn’t use to rinse meats but I heard they are often treated with chemicals or gases so I do.

Same with prepped vegetables. I rinse again even if they aren’t meant to be.

I'm European and my mom is always horrified because I don't rinse the meats prior to cooking. It actually spreads bacteria.

Anonymous wrote:
Sorry, we French people know not to do that.

A. You're abandoning a whole lot of taste.
B. if you splash meat in water in your kitchen, you might leave salmonella everywhere if it happens to be contaminated with it. Even in America, there are USDA guidelines that tell you not to do that.

What a silly comment. This thread is obviously about different cooking styles and techniques in different cultures. “French cooking doesn’t do this” would be a non-jerky way to phrase above.

Anonymous wrote:

Anonymous wrote:
Sorry, we French people know not to do that.

A. You're abandoning a whole lot of taste.
B. if you splash meat in water in your kitchen, you might leave salmonella everywhere if it happens to be contaminated with it. Even in America, there are USDA guidelines that tell you not to do that.

Triple straining through cheesecloth (as the French do) is just putting the process at the end

NP. Flavor passes through cheesecloth. Cooked food does not have the same salmonella risk.

I only wash meat, don’t soak. Thought that the process of soaking preboiling etc was for hygiene reasons… in warmer climates it is hard to maintain proper temperature between time of slaughter and use.

Anonymous wrote:
Sorry, we French people know not to do that.

A. You're abandoning a whole lot of taste.
B. if you splash meat in water in your kitchen, you might leave salmonella everywhere if it happens to be contaminated with it. Even in America, there are USDA guidelines that tell you not to do that.

Triple straining through cheesecloth (as the French do) is just putting the process at the end

Learned something new thx to this thread!