Anonymous wrote:I know current guidance says we shouldn’t but I do. It’s how my grandmother taught me and seems unsanitary if I don’t (I know this is not true but it’s how it feels ). I use very low water to avoid splashes and hold it low inside the sink then clean the sink with bleach afterwards .
Anonymous wrote:Anonymous wrote:Anonymous wrote:sure, if you want to give the raw juices a ride around your kitchen counter and sink.
Lol. Use soap afterwards. Good grief.
Lol. No one with any knowledge or authority recommends washing first. But be a grown up and you can make your own decision. Go ahead and wash the chicken and then clean up the added germy mess you made of your sink and counter. Good grief. Lol.
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.
There was is a whole podcast about “do we need to refrigerate eggs” and nobody in the us will say why it’s yes vs no… not USDA, not FDA/CFSAN.
Just yes, because maybe.
Anonymous wrote:Anonymous wrote:sure, if you want to give the raw juices a ride around your kitchen counter and sink.
Lol. Use soap afterwards. Good grief.
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.
Anonymous wrote:A link for people who prefer to read rather than watch a video:
https://www.usda.gov/media/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice
"A study from the U.S. Department of Agriculture (USDA) reveals that individuals are putting themselves at risk of illness when they wash or rinse raw poultry."
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.
Anonymous wrote:A link for people who prefer to read rather than watch a video:
https://www.usda.gov/media/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice
"A study from the U.S. Department of Agriculture (USDA) reveals that individuals are putting themselves at risk of illness when they wash or rinse raw poultry."
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.
Anonymous wrote:sure, if you want to give the raw juices a ride around your kitchen counter and sink.