Posted on 08/26/2013 3:13:43 PM PDT by SMGFan
Generations of American cooks are wrong. They learned their wrongity wrongity wrong habits from their parents, or from public television’s Julia Child. Their terrible, filthy habit is rinsing poultry before cooking. Public health experts estimate that as many as 90% of Americans do it, and they want us to cut it out.
Poultry-washing makes intuitive sense: you don’t know where that bird has been or what kind of bacteria are crawling on the outside. Julia Child herself admitted that washing a chicken before roasting it felt cleaner, even if the U.S. Department of Agriculture, the government agency in charge of making sure that our meat doesn’t kill us, said that there are no bacteria on the outside of a chicken that roasting won’t kill.
(Excerpt) Read more at consumerist.com ...
You should get out the clothespins and drip dry the chicken the old-fashioned way.
LOL..
Instructions for ‘silking’? Please.
The most common found on raw chicken is:
Salmonella Enteritidis, Staphylococcus aureus, Campylobacter jejuni, and Listeria monocytogenes.
The best way to deal with these is through proper cooking, which can be a little tricky with chicken. The best form of antibacterial cooking is boiling. Pressure cooking doesn’t achieve much more effect until you get to 15 psi for 30 minutes, which would ruin most food.
However, other ingredients can also be very potent as antiseptics. Oregano, for example, is an incredibly powerful herb.
Oregano oil is the most potent plant oil on the planet – Antibacterial, Antiviral, Antifungal, Anti-parasitic, Anti-allergy, Anti-venom, and an Antioxidant. It has a huge list of chemicals with potent effects, and its combination of anesthetics almost rises to the class of morphine.
If you have cooked your chicken enough to sanitize it, then use some oregano oil in your recipe to help keep leftovers clean.
I’ve always kosher salted the bird inside & out, then rinsed it thoroughly before roasting. Tastes better that way.
Didn’t know it helps with killing germs, too. Good to know.
Maybe it was alive when packaged.
You know what that white stuff is on top of chicken crap?....
More chicken crap.
“Since I no longer trust anything the government says and will always assume they are lying to me (for whatever reason), I will continue to rinse chicken before cooking.”
BTTT
I watched the video. She said this “campaign” started with a USDA grant (taxpayer dollars) to “study food safety for the minority community.” They spent tax dollars to poll minority households and learned they were washing their chickens. I guess you can get tax dollars for anything if you stick the word “minority” in front of it.
The government’s slithering through our plumbing too.
I intentionally grow bacteria in my food. It’s a process called “fermentation”.
Bacterophobia sells a lot of hand sanitizer and wipes, so it’s at least good for the economy. Plus it gives our polluted food supply a free pass.
I always wash our chickens - typically on the “whitest whites” setting, hot water, organic detergent and fabric softener in the final rinse cycle. Medium spin. Then of course the dryer setting is best at “casual” using a “cool” temp. We hang the chickens instead of folding.
Bwa ha ha ha you guys are killing me!
The filthiest item in your kitchen is a can opener. It has bean juice, tuna fluid, pea, black-eyed pea juice, broth, etc. on the tooth....it splashes and then it assumes room temperature and cultivates it bacteria. Think about it next time you open that lump-crab for gumbo.
Are you named after that guy in the Steven King’s movie about the antichrist?
ROFL! Good one...well, the one you were going to post but decided not to have it deleted.
factoid from nursing school, the cleanest thing in the public bathrooms was the water in the toilet....worse was handles on the sink.....we were taught how to wash hands properly from public area bathroom...
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