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????Cleaning a chicken??????
Hi all,
The other day I had a friend over for dinner and as I was getting the boneless skinless chicken out of it's packaging she says to me..."Aren't you going to rinse that???" I said "No, I only do that if I see some blood on it." Then she went on to say that when she cooks with chicken she always rinses it and then sprinkles a lot of salt on it and leaves it on for awhile then when she's ready to cook it she rinses off all of the salt. She says she does this because it cleans the chicken. I think it's silly. Am I wrong? Does anyone else do this? Is she wasting her time or does it do anything? Take care, SPOONS ....My photo food log http://www.fotolog.net/giggles |
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SPOONS wrote:
> Hi all, > > The other day I had a friend over for dinner and as I was getting the > boneless skinless chicken out of it's packaging she says to me..."Aren't you > going to rinse that???" I said "No, I only do that if I see some blood on > it." Then she went on to say that when she cooks with chicken she always > rinses it and then sprinkles a lot of salt on it and leaves it on for awhile > then when she's ready to cook it she rinses off all of the salt. She says > she does this because it cleans the chicken. I think it's silly. Am I > wrong? > > Does anyone else do this? Is she wasting her time or does it do anything? > > Take care, > SPOONS ....My photo food log http://www.fotolog.net/giggles > > The rare times that I do cook chicken I do rinse and dry it. I still don't understand the fascination with chicken though. No taste to me at all, even free range. May as well use tofu. They both pick up whatever flavorings you put with 'em but by themselves don't taste like much. -- Steve Whose cruel idea was it for the word "lisp" to have an "s" in it? |
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Steve Calvin wrote:
> SPOONS wrote: > >> Hi all, >> >> The other day I had a friend over for dinner and as I was getting the >> boneless skinless chicken out of it's packaging she says to >> me..."Aren't you >> going to rinse that???" I said "No, I only do that if I see some blood on >> it." Then she went on to say that when she cooks with chicken she always >> rinses it and then sprinkles a lot of salt on it and leaves it on for >> awhile >> then when she's ready to cook it she rinses off all of the salt. She >> says >> she does this because it cleans the chicken. I think it's silly. Am I >> wrong? >> >> Does anyone else do this? Is she wasting her time or does it do >> anything? >> >> Take care, >> SPOONS ....My photo food log http://www.fotolog.net/giggles >> >> > The rare times that I do cook chicken I do rinse and dry it. I still > don't understand the fascination with chicken though. No taste to me at > all, even free range. May as well use tofu. They both pick up whatever > flavorings you put with 'em but by themselves don't taste like much. > Southern fried Tofu; now there is a really tasty dish. Tandoori tofu: Woooo! Classical Indian dish. Hold me back, please! Arroz Con Tofu A La Chorrera: Tofu never tasted so quintessential with the saffron and beer nuances. Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero |
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On Mon, 16 Aug 2004 20:20:16 -0400, Steve Calvin
> wrote: >> >The rare times that I do cook chicken I do rinse and dry it. I still >don't understand the fascination with chicken though. No taste to me >at all, even free range. May as well use tofu. They both pick up >whatever flavorings you put with 'em but by themselves don't taste >like much. Whose "free range?" We get very flavorful chicken at the Union Sq. Greenmarket. Rodney Myrvaagnes NYC We have achieved faith-based science, faith-based economics, faith-based law enforcement, and faith-based missile defense. What's next? Faith-based air traffic control? |
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Rodney Myrvaagnes wrote: <snip> > > Whose "free range?" We get very flavorful chicken at the Union Sq. > Greenmarket. > > > Rodney Myrvaagnes NYC Yabut... it's not worth going to NYC for 'em ;-) I forget the brand names of the ones around this area but they are local to the Mid-Hudson Valley. But, just to re-iterate, when I do use it I certainly rince well and dry before seasoning. |
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Rodney Myrvaagnes wrote: <snip> > > Whose "free range?" We get very flavorful chicken at the Union Sq. > Greenmarket. > > > Rodney Myrvaagnes NYC Yabut... it's not worth going to NYC for 'em ;-) I forget the brand names of the ones around this area but they are local to the Mid-Hudson Valley. But, just to re-iterate, when I do use it I certainly rince well and dry before seasoning. |
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"Steve Calvin" > wrote in message ... > > > The rare times that I do cook chicken I do rinse and dry it. I still > don't understand the fascination with chicken though. No taste to me > at all, even free range. May as well use tofu. They both pick up > whatever flavorings you put with 'em but by themselves don't taste > like much. Were you aware that chicken breast meat has more protein per gram than beef, at much lower cost? I would not be surprised if it had higher protein content than tofu, surely more "complete protein". Meanwhile.... I always rinse chicken, but in my opinion, the only thing rinsing does is remove loose physical debris. It does nearly nothing to remove bacteria. So, if they think they are reducing cross-contamination of salmonella and the like, they aren't doing much. But rinsing everything before use is not a bad idea... as long as your hands aren't facilitating cross-contamination; meaning, wash them *with soap* between handling, especially of any proteins. Rinsing isn't cleaning. Leaving the surface salted will draw moisture out, depending on how long it is left. |
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>"zuuum" writes:
> >Leaving the surface salted will draw moisture out, depending on how long it >is left. Salt also kills bacteria... why do you think dentists/docs prescribe gargling/irrigating with saline solution for reducing/preventing mouth/throat/sinus infections. When kashering by salting was first begun (many thosands of years past) no one know from bacteria, but they did know that far fewer people died from eating kashered meat. The discovery of bacteria occured relatively recently... only about 300 years ago by Antony van Leeuwenhoek. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"PENMART01" > wrote in message ... > >"zuuum" writes: > > > >Leaving the surface salted will draw moisture out, depending on how long it > >is left. > > Salt also kills bacteria... why do you think dentists/docs prescribe > gargling/irrigating with saline solution for reducing/preventing > mouth/throat/sinus infections. > > When kashering by salting was first begun (many thosands of years past) no one > know from bacteria, but they did know that far fewer people died from eating > kashered meat. The discovery of bacteria occured relatively recently... only > about 300 years ago by Antony van Leeuwenhoek. > Drawing the moisture out of the bacteria is exactly how it kills them. Since all bacteria (even anaerobic) need food and water, it is the osmotic moisture drawing effect (not toxicity) that more or less makes life too difficult for them to grow and, ultimately, survive. http://www.madsci.org/posts/archives...6568.Gb.r.html http://www.naturalrearing.com/J_In_L...IAFIGHTER.html |
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"PENMART01" > wrote in message ... > >"zuuum" writes: > > > >Leaving the surface salted will draw moisture out, depending on how long it > >is left. > > Salt also kills bacteria... why do you think dentists/docs prescribe > gargling/irrigating with saline solution for reducing/preventing > mouth/throat/sinus infections. > > When kashering by salting was first begun (many thosands of years past) no one > know from bacteria, but they did know that far fewer people died from eating > kashered meat. The discovery of bacteria occured relatively recently... only > about 300 years ago by Antony van Leeuwenhoek. > Drawing the moisture out of the bacteria is exactly how it kills them. Since all bacteria (even anaerobic) need food and water, it is the osmotic moisture drawing effect (not toxicity) that more or less makes life too difficult for them to grow and, ultimately, survive. http://www.madsci.org/posts/archives...6568.Gb.r.html http://www.naturalrearing.com/J_In_L...IAFIGHTER.html |
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>"zuuum" writes:
> >Leaving the surface salted will draw moisture out, depending on how long it >is left. Salt also kills bacteria... why do you think dentists/docs prescribe gargling/irrigating with saline solution for reducing/preventing mouth/throat/sinus infections. When kashering by salting was first begun (many thosands of years past) no one know from bacteria, but they did know that far fewer people died from eating kashered meat. The discovery of bacteria occured relatively recently... only about 300 years ago by Antony van Leeuwenhoek. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>"zuuum" writes:
> >Leaving the surface salted will draw moisture out, depending on how long it >is left. Salt also kills bacteria... why do you think dentists/docs prescribe gargling/irrigating with saline solution for reducing/preventing mouth/throat/sinus infections. When kashering by salting was first begun (many thosands of years past) no one know from bacteria, but they did know that far fewer people died from eating kashered meat. The discovery of bacteria occured relatively recently... only about 300 years ago by Antony van Leeuwenhoek. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"Steve Calvin" > wrote in message ... > > > The rare times that I do cook chicken I do rinse and dry it. I still > don't understand the fascination with chicken though. No taste to me > at all, even free range. May as well use tofu. They both pick up > whatever flavorings you put with 'em but by themselves don't taste > like much. Were you aware that chicken breast meat has more protein per gram than beef, at much lower cost? I would not be surprised if it had higher protein content than tofu, surely more "complete protein". Meanwhile.... I always rinse chicken, but in my opinion, the only thing rinsing does is remove loose physical debris. It does nearly nothing to remove bacteria. So, if they think they are reducing cross-contamination of salmonella and the like, they aren't doing much. But rinsing everything before use is not a bad idea... as long as your hands aren't facilitating cross-contamination; meaning, wash them *with soap* between handling, especially of any proteins. Rinsing isn't cleaning. Leaving the surface salted will draw moisture out, depending on how long it is left. |
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On Mon, 16 Aug 2004 20:20:16 -0400, Steve Calvin
> wrote: >> >The rare times that I do cook chicken I do rinse and dry it. I still >don't understand the fascination with chicken though. No taste to me >at all, even free range. May as well use tofu. They both pick up >whatever flavorings you put with 'em but by themselves don't taste >like much. Whose "free range?" We get very flavorful chicken at the Union Sq. Greenmarket. Rodney Myrvaagnes NYC We have achieved faith-based science, faith-based economics, faith-based law enforcement, and faith-based missile defense. What's next? Faith-based air traffic control? |
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In rec.food.cooking, Steve Calvin > wrote:
> I still > don't understand the fascination with chicken though. No taste to me > at all, even free range. It's really pretty sad that your sense of taste is so dull. Chicken has a delicious flavor. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Steve Calvin > wrote:
> >>I still > >>don't understand the fascination with chicken though. No taste to me > >>at all, even free range. > > > > > > It's really pretty sad that your sense of taste is so dull. Chicken has > > a delicious flavor. > > > Gimme a turkey any day. My tastes are anything but dull. I said nothing about your tastes. For all I know, you wear lime green leisure suits with purple silk shirts. "anything but dull", eh? But you said that chicken has "no taste at all". Indeed, it has a taste. Hence my comment about the acuity of your palate. Now the > taste of the chicken is another matter entirely. You like it? Enjoy, I > just don't understand. OK. Change your story. First it has "no taste at all", and now it has a taste, but one which you don't like. Whatever. > Give me turkey anyday, now that has flavor. So does chicken. If you're talking about intensity of flavor (again?), then Kraft Mac 'n' Cheese has more flavor than either of 'em. What of it? > Some people like Corvettes, some people like VW's. Some people like both. And some people are blind, so they are unable to enjoy either one. > I see that you haven't changed a bit. Still a bit combative aren'tcha. > It's a very good idea to know someone prior to forming blanket opinions. Careful now, or you're gonna hoist yourself on that petard... -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Steve Calvin > wrote:
> >>I still > >>don't understand the fascination with chicken though. No taste to me > >>at all, even free range. > > > > > > It's really pretty sad that your sense of taste is so dull. Chicken has > > a delicious flavor. > > > Gimme a turkey any day. My tastes are anything but dull. I said nothing about your tastes. For all I know, you wear lime green leisure suits with purple silk shirts. "anything but dull", eh? But you said that chicken has "no taste at all". Indeed, it has a taste. Hence my comment about the acuity of your palate. Now the > taste of the chicken is another matter entirely. You like it? Enjoy, I > just don't understand. OK. Change your story. First it has "no taste at all", and now it has a taste, but one which you don't like. Whatever. > Give me turkey anyday, now that has flavor. So does chicken. If you're talking about intensity of flavor (again?), then Kraft Mac 'n' Cheese has more flavor than either of 'em. What of it? > Some people like Corvettes, some people like VW's. Some people like both. And some people are blind, so they are unable to enjoy either one. > I see that you haven't changed a bit. Still a bit combative aren'tcha. > It's a very good idea to know someone prior to forming blanket opinions. Careful now, or you're gonna hoist yourself on that petard... -- ....I'm an air-conditioned gypsy... - The Who |
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How sad to hear someone does not like chicken. I consider my own farm
raised, organic free range chickens a delicacy. Let me tell you about my chickens. They are called the "Meat King" a strain of bird that is used by Colonel Saunders. His birds are raised under appalling conditions but only live up to 35 days. My chickens live up to 80 days and can reach 10 pounds when the meet their demise. They eat boiled corn, fresh bugs and greens daily. They get lots of fresh air and in general live a good life. Contrast this to the cramped quarters, heavily medicated garbage food that is forced on the corporate chicken. Corporate chickens are fed their own faeces mixed with rations and antibiotics. Yuk! This is probably why you do not like chicken. I could sit you down to a chicken dinner you would never forget. Slow roasted in a wood stove filled with a sage and thyme stuffing and organic vegetables like potatoes, carrots and turnips. Add a crisp cole slaw on the side and you have a fine meal. Think about this next time you bite into a piece of the Colonel's fare. Farmer John As for killing them. I take them to a guy in Micksburg, Ontario who slaughters them and cuts them up for $2.50 each. Each bird cost $1.09 as a day old chick and I spend about $5.00 per bird for feed. If I give one to a relative, they all believe they should get one too. I have been called a "Cheap *******" and other non complimentary epithets on more than one occasion. > wrote in message ... > In rec.food.cooking, Steve Calvin > wrote: > > > I still > > don't understand the fascination with chicken though. No taste to me > > at all, even free range. > > It's really pretty sad that your sense of taste is so dull. Chicken has > a delicious flavor. > > -- > ...I'm an air-conditioned gypsy... > > - The Who |
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How sad to hear someone does not like chicken. I consider my own farm
raised, organic free range chickens a delicacy. Let me tell you about my chickens. They are called the "Meat King" a strain of bird that is used by Colonel Saunders. His birds are raised under appalling conditions but only live up to 35 days. My chickens live up to 80 days and can reach 10 pounds when the meet their demise. They eat boiled corn, fresh bugs and greens daily. They get lots of fresh air and in general live a good life. Contrast this to the cramped quarters, heavily medicated garbage food that is forced on the corporate chicken. Corporate chickens are fed their own faeces mixed with rations and antibiotics. Yuk! This is probably why you do not like chicken. I could sit you down to a chicken dinner you would never forget. Slow roasted in a wood stove filled with a sage and thyme stuffing and organic vegetables like potatoes, carrots and turnips. Add a crisp cole slaw on the side and you have a fine meal. Think about this next time you bite into a piece of the Colonel's fare. Farmer John As for killing them. I take them to a guy in Micksburg, Ontario who slaughters them and cuts them up for $2.50 each. Each bird cost $1.09 as a day old chick and I spend about $5.00 per bird for feed. If I give one to a relative, they all believe they should get one too. I have been called a "Cheap *******" and other non complimentary epithets on more than one occasion. > wrote in message ... > In rec.food.cooking, Steve Calvin > wrote: > > > I still > > don't understand the fascination with chicken though. No taste to me > > at all, even free range. > > It's really pretty sad that your sense of taste is so dull. Chicken has > a delicious flavor. > > -- > ...I'm an air-conditioned gypsy... > > - The Who |
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In rec.food.cooking, Steve Calvin > wrote:
> I still > don't understand the fascination with chicken though. No taste to me > at all, even free range. It's really pretty sad that your sense of taste is so dull. Chicken has a delicious flavor. -- ....I'm an air-conditioned gypsy... - The Who |
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>"SPOONS" writes:
> >The other day I had a friend over for dinner and as I was getting the >boneless skinless chicken out of it's packaging she says to me..."Aren't you >going to rinse that???" I said "No, I only do that if I see some blood on >it." How do you know that chicken didn't fall on the floor, or where the butcher's hands were last, and have you ever seen the surface used to cut up, debone, and de-skin hundreds of chickens? Then she went on to say that when she cooks with chicken she always >rinses it and then sprinkles a lot of salt on it and leaves it on for awhile >then when she's ready to cook it she rinses off all of the salt. She says >she does this because it cleans the chicken. I think it's silly. Am I >wrong? > >Does anyone else do this? Is she wasting her time or does it do anything? I always rinse chicken, whole chickens especially well, and make sure to remove any clinging guts from the cavity. Once it passes my gut-less test I dry it inside and out with paper towels and either salt it or or give it a good citrus douche. If salt I rinse it again and dry it again before seasoning. If citrused I simply leave the acid as part of the seasoning. Not an hour ago I prepared a Perdue Oven Roaster as described above, used the juice of two fresh limes along with a variety of other seasonings.... including the lime rinds inside the cavity (except fro the one half fell into my wine glass), with legs tucked into slits stabbed in those skin flaps. It sits on a rack in a pan in the fridge as I type, awaiting tomorrow's company... if it stops raining it'll get rotisseried on the Weber, if not it's all set to go in the oven. So, are you so friggin' lazy you can't spend 30 seconds rinsing a few boneless skinless chicken titties... I know from your post that I'm glad I never have to eat at your house. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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SPOONS wrote:
> Hi all, > > The other day I had a friend over for dinner and as I was getting the > boneless skinless chicken out of it's packaging she says to me..."Aren't you > going to rinse that???" I said "No, I only do that if I see some blood on > it." Then she went on to say that when she cooks with chicken she always > rinses it and then sprinkles a lot of salt on it and leaves it on for awhile > then when she's ready to cook it she rinses off all of the salt. She says > she does this because it cleans the chicken. I think it's silly. Am I > wrong? > > Does anyone else do this? Is she wasting her time or does it do anything? > > Take care, > SPOONS ....My photo food log http://www.fotolog.net/giggles > > Sort-of. I brine my poultry and piggy. I use 1/2 cup Kosher salt and 1/2 cup sugar in a quart of water (or enough water to cover the stuff and refrigerate for a few hours. Then dry and prepare. May be silly, but that's what I do. If you buy Empire chicken, this isn't necessary, as it's already Koshered. Paul |
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Paul Wolsko > wrote in
et: > Sort-of. I brine my poultry and piggy. I use 1/2 cup Kosher salt and > 1/2 cup sugar in a quart of water (or enough water to cover the stuff > and refrigerate for a few hours. Then dry and prepare. > > May be silly, but that's what I do. If you buy Empire chicken, this > isn't necessary, as it's already Koshered. > > Paul > > I always wash/rinse my chickens (parts or whole) even if I brine. Who knows where it's been. Same with everything I cook and eat. I think that's part of preping the feed for cooking or it should be. Just one upset meatpacker with a attitude could give you a bad case of most anything from the trots to a liver diease. Same with the pimple faced teenager stacking your veggies who doesn't wash his hand prior to touching the produce. -- Last year's nuts must go. - Michael Odom |
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hahabogus wrote: > I always wash/rinse my chickens (parts or whole) even if I brine. Who knows > where it's been. Same with everything I cook and eat. I think that's part > of preping the feed for cooking or it should be. Just one upset meatpacker > with a attitude could give you a bad case of most anything from the trots > to a liver diease. Same with the pimple faced teenager stacking your > veggies who doesn't wash his hand prior to touching the produce. > isn't it pointless to rinse a chicken before you brine it? you have to thoroughly rinse off the brine afterwards anyway. that aside, lots of people think that you are more likely to cross contaminate by rinsing first than just cooking it. i also know lots of people who would never cook chicken without a good rinse and pat dry. actually i don't know anyone who got an FBI from properly cooking and handling chicken whether it was rinsed or not. you're right about other people handling your food. you just never know if that kid in the kitchen just scratched a chaffing case of monkey ass before plating your food :-P |
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"A.C." > wrote in
: > > hahabogus wrote: > > >> I always wash/rinse my chickens (parts or whole) even if I brine. Who > knows >> where it's been. Same with everything I cook and eat. I think that's >> part of preping the feed for cooking or it should be. Just one upset >> meatpacker with a attitude could give you a bad case of most anything >> from the trots to a liver diease. Same with the pimple faced teenager >> stacking your veggies who doesn't wash his hand prior to touching the >> produce. >> > > isn't it pointless to rinse a chicken before you brine it? you have to > thoroughly rinse off the brine afterwards anyway. that aside, lots of > people think that you are more likely to cross contaminate by rinsing > first than just cooking it. i also know lots of people who would never > cook chicken without a good rinse and pat dry. actually i don't know > anyone who got an FBI from properly cooking and handling chicken > whether it was rinsed or not. you're right about other people handling > your food. you just never know if that kid in the kitchen just > scratched a chaffing case of monkey ass before plating your food :-P > > Why would you want to intoduce crud into your brine, so rinse well prior to brining. Rinse off the Brine? - not me ...I pat the bird dry with papper towels after its brined. -- Last year's nuts must go. - Michael Odom |
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"A.C." > wrote in
: > > hahabogus wrote: > > >> I always wash/rinse my chickens (parts or whole) even if I brine. Who > knows >> where it's been. Same with everything I cook and eat. I think that's >> part of preping the feed for cooking or it should be. Just one upset >> meatpacker with a attitude could give you a bad case of most anything >> from the trots to a liver diease. Same with the pimple faced teenager >> stacking your veggies who doesn't wash his hand prior to touching the >> produce. >> > > isn't it pointless to rinse a chicken before you brine it? you have to > thoroughly rinse off the brine afterwards anyway. that aside, lots of > people think that you are more likely to cross contaminate by rinsing > first than just cooking it. i also know lots of people who would never > cook chicken without a good rinse and pat dry. actually i don't know > anyone who got an FBI from properly cooking and handling chicken > whether it was rinsed or not. you're right about other people handling > your food. you just never know if that kid in the kitchen just > scratched a chaffing case of monkey ass before plating your food :-P > > Why would you want to intoduce crud into your brine, so rinse well prior to brining. Rinse off the Brine? - not me ...I pat the bird dry with papper towels after its brined. -- Last year's nuts must go. - Michael Odom |
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"A.C." > wrote in
: > > hahabogus wrote: > > >> I always wash/rinse my chickens (parts or whole) even if I brine. Who > knows >> where it's been. Same with everything I cook and eat. I think that's >> part of preping the feed for cooking or it should be. Just one upset >> meatpacker with a attitude could give you a bad case of most anything >> from the trots to a liver diease. Same with the pimple faced teenager >> stacking your veggies who doesn't wash his hand prior to touching the >> produce. >> > > isn't it pointless to rinse a chicken before you brine it? you have to > thoroughly rinse off the brine afterwards anyway. that aside, lots of > people think that you are more likely to cross contaminate by rinsing > first than just cooking it. i also know lots of people who would never > cook chicken without a good rinse and pat dry. actually i don't know > anyone who got an FBI from properly cooking and handling chicken > whether it was rinsed or not. you're right about other people handling > your food. you just never know if that kid in the kitchen just > scratched a chaffing case of monkey ass before plating your food :-P > > Why would you want to intoduce crud into your brine, so rinse well prior to brining. Rinse off the Brine? - not me ...I pat the bird dry with papper towels after its brined. -- Last year's nuts must go. - Michael Odom |
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hahabogus wrote: > I always wash/rinse my chickens (parts or whole) even if I brine. Who knows > where it's been. Same with everything I cook and eat. I think that's part > of preping the feed for cooking or it should be. Just one upset meatpacker > with a attitude could give you a bad case of most anything from the trots > to a liver diease. Same with the pimple faced teenager stacking your > veggies who doesn't wash his hand prior to touching the produce. > isn't it pointless to rinse a chicken before you brine it? you have to thoroughly rinse off the brine afterwards anyway. that aside, lots of people think that you are more likely to cross contaminate by rinsing first than just cooking it. i also know lots of people who would never cook chicken without a good rinse and pat dry. actually i don't know anyone who got an FBI from properly cooking and handling chicken whether it was rinsed or not. you're right about other people handling your food. you just never know if that kid in the kitchen just scratched a chaffing case of monkey ass before plating your food :-P |
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Paul Wolsko > wrote in
et: > Sort-of. I brine my poultry and piggy. I use 1/2 cup Kosher salt and > 1/2 cup sugar in a quart of water (or enough water to cover the stuff > and refrigerate for a few hours. Then dry and prepare. > > May be silly, but that's what I do. If you buy Empire chicken, this > isn't necessary, as it's already Koshered. > > Paul > > I always wash/rinse my chickens (parts or whole) even if I brine. Who knows where it's been. Same with everything I cook and eat. I think that's part of preping the feed for cooking or it should be. Just one upset meatpacker with a attitude could give you a bad case of most anything from the trots to a liver diease. Same with the pimple faced teenager stacking your veggies who doesn't wash his hand prior to touching the produce. -- Last year's nuts must go. - Michael Odom |
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Cook's Illustrated says that in there tests, rinsing chicken is more likely
to spread bacteria around than to remove it from the chicken. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "SPOONS" > wrote in message .cable.rogers.com... > Hi all, > > The other day I had a friend over for dinner and as I was getting the > boneless skinless chicken out of it's packaging she says to me..."Aren't you > going to rinse that???" I said "No, I only do that if I see some blood on > it." Then she went on to say that when she cooks with chicken she always > rinses it and then sprinkles a lot of salt on it and leaves it on for awhile > then when she's ready to cook it she rinses off all of the salt. She says > she does this because it cleans the chicken. I think it's silly. Am I > wrong? > > Does anyone else do this? Is she wasting her time or does it do anything? > > Take care, > SPOONS ....My photo food log http://www.fotolog.net/giggles > > |
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Spoons wrote:
> The other day I had a friend over for dinner and as I was getting the > boneless skinless chicken out of it's packaging she says to me..."Aren't > you going to rinse that???" I said "No, I only do that if I see some blood > on it." Then she went on to say that when she cooks with chicken she > always rinses it and then sprinkles a lot of salt on it and leaves it on > for awhile then when she's ready to cook it she rinses off all of the > salt. She says she does this because it cleans the chicken. I think > it's silly. Am I wrong? > > Does anyone else do this? Is she wasting her time or does it do anything? It's called "koshering," and it's supposed to draw blood out of the chicken, although your friend isn't doing it quite correctly. Directions for how to do it are printed on the side of the Morton's kosher salt box. I prefer brining. Either process adds flavor to the chicken. It's a good idea to rinse the chicken, just in case some kind of slaughterhouse/meatpacking gunk got onto it. Bob |
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"SPOONS" > wrote in message
.cable.rogers.com... > Hi all, > > The other day I had a friend over for dinner and as I was getting the > boneless skinless chicken out of it's packaging she says to me..."Aren't you > going to rinse that???" I said "No, I only do that if I see some blood on > it." Then she went on to say that when she cooks with chicken she always > rinses it and then sprinkles a lot of salt on it and leaves it on for awhile > then when she's ready to cook it she rinses off all of the salt. She says > she does this because it cleans the chicken. I think it's silly. Am I > wrong? > Rinsing is a good idea because the chicken can become contaminated with various nasties during processing. Salt does not clean. While it is used in the koshering process to draw out residual blood this is not likely to be a problem with chicken. Salt may help the flavor however. -- Peter Aitken Remove the crap from my email address before using. |
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> "Peter Aitken" spews:
> >Rinsing is a good idea because the chicken can become contaminated with >various nasties during processing. Salt does not clean. While it is used in >the koshering process to draw out residual blood this is not likely to be a >problem with chicken. Salt may help the flavor however. Salt is an excellent bacteriostat... how do you think "curing" works. Idiot. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> "Peter Aitken" spews:
> >Rinsing is a good idea because the chicken can become contaminated with >various nasties during processing. Salt does not clean. While it is used in >the koshering process to draw out residual blood this is not likely to be a >problem with chicken. Salt may help the flavor however. Salt is an excellent bacteriostat... how do you think "curing" works. Idiot. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> "Peter Aitken" spews:
> >Rinsing is a good idea because the chicken can become contaminated with >various nasties during processing. Salt does not clean. While it is used in >the koshering process to draw out residual blood this is not likely to be a >problem with chicken. Salt may help the flavor however. Salt is an excellent bacteriostat... how do you think "curing" works. Idiot. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"SPOONS" wrote in message > > The other day I had a friend over for dinner and as I was getting the > boneless skinless chicken out of it's packaging she says to me..."Aren't you > going to rinse that???" I said "No, I only do that if I see some blood on > it." Then she went on to say that when she cooks with chicken she always > rinses it and then sprinkles a lot of salt on it and leaves it on for awhile > then when she's ready to cook it she rinses off all of the salt. She says > she does this because it cleans the chicken. I think it's silly. Am I > wrong? > > Does anyone else do this? Is she wasting her time or does it do anything? > > Take care, > SPOONS Always rinse and dry, Spoons. Remember, even in the best of circumstances there are juices which collect inside the bag. Cleanliness is really important when it comes to chicken; as others have pointed out, you don't know what else has happened along the way to chickens, or any other food for that matter (and I'm no fanatic). Dora |
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"limey" > wrote in message
... > > "SPOONS" wrote in message > > > > The other day I had a friend over for dinner and as I was getting the > > boneless skinless chicken out of it's packaging she says to me..."Aren't > you > > going to rinse that???" I said "No, I only do that if I see some blood on > > it." Then she went on to say that when she cooks with chicken she always > > rinses it and then sprinkles a lot of salt on it and leaves it on for > awhile > > then when she's ready to cook it she rinses off all of the salt. She > says > > she does this because it cleans the chicken. I think it's silly. Am I > > wrong? > > > > Does anyone else do this? Is she wasting her time or does it do anything? > > > > Take care, > > SPOONS > > Always rinse and dry, Spoons. Remember, even in the best of circumstances > there are juices which collect inside the bag. Cleanliness is really > important when it comes to chicken; as others have pointed out, you don't > know what else has happened along the way to chickens, or any other food for > that matter (and I'm no fanatic). > > Dora > I couldn't agree more. If I watch one more TV special about "what really goes on in a chicken processing plant", I'd give it up for good. Being a Southerner, that's tantamount to heresy. Rinse the chicken well, and let dry before cooking. If I'm grilling the chicken, or otherwise have the time, I'll brine the bird. That's especially useful when cooking breasts as they have a tendency to dry out. I'll use a quarter cup each of kosher salt and sugar per quart of water. Throw in a few whole peppercorns and a few bay leaves, and let the chicken soak in the brine for at least 2-3 hours. Take the chicken out of the brine, rinse well, and dry. If you let it sit in the refrigerator and rest for a couple of hours afterwards, so much the better. You can add pretty much anything you like to the brine mixture (dry herbs, chiles, citrus peel, etc.) so have fun with it. -- "Life is hard. Life is harder when you're stupid". - John Wayne "Politics is war without bloodshed while war is politics with bloodshed" - Mao Zedong '99 FLHRCI Remove 74 before replying. |
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