You should absolutely not wash your chicken, it is unnecessary and can splash bacteria around. Cook it to 165 F and youre 100% safe from bacteria.
You want 150f for 3 min for white meat. 165 is unnecessary unless you flash cook it, and then put it in the fridge. 165 w8ll be tough and dry. https://blog.thermoworks.com/chicken-internal-temps-everything-you-need-to-know/
Dark meat will be at like 170 when it cooks for flavor so you don’t need to worry if it is cooked through it will be safe.
For the lazy:
- you want 65°C for three minutes
- 75°C is unnecessary
- dark meat will be at like 77°C
Thankyou for using globally recognised a Standard units
Globally? Hah! America’s part of the globe too, silly metric sheeple. /s
For a freedom loving country they sure do love using imperial kingdom units
Pretty sure you need to cook chicken for more than 3 minutes
I might be wrong, but I think they meant get the internal temperature to 150 and maintain that for three minutes.
I am not qualified to say whether that’s accurate, but I believe the interpretation is.
Just make sure you test the coldest part of the chicken. For good measure, check a few areas, like breast, thighs, and drumsticks.
Yes people do it.
No they shouldn’t.
Maybe we all should once Trump disbands the USDA.
Apparently washing your chicken was an old practice to “rinse the germs off”. In reality it just sprays germs everywhere. I can’t believe anyone thought it was a good idea.
I think it’s common where meat is sold in open-air markets. I read an article about the practice last year.
In the days before plastic packaging?
Those things still exist. Heck they might come back in the US once food prices rise and the FDA is disbanded.
It’s a leftover practice from days when standards were lower. Just like cooking pork to 165, it’s not necessary anymore, but habits die hard
My mom has always made me “wash chicken,” which would just be running it under water. Just chicken, nothing else.
I used to do it out of habit, but laziness seems to have worked in my favor this time.
I was going to mention not washing your chicken, but the comments nail it. Don’t wash your chicken, the bacteria just spreads around your kitchen.
I remember watching an interview with some chef once. They were asked what common things they would see when they’re at someone’s house that would keep them from eating, just out of fear. Washing raw chicken in the sink was the instant answer. It splashes everywhere and is very likely to contaminate half your kitchen.
taste like plain shit after
does homey not season his shit?
Just stick it in the dishwasher.
Right next to the cast iron pan! 😌
Does washing actually cause the fat to come off though?
I’ve had bloody chicken before which you do actually want to wash/clean off because cooked blood will completely destroy your dish.
Otherwise you can cut off some cartilage and hard fat that won’t render when cooked. No need to wash it.
Nope. The slimy stuff that comes off when you wash chicken is not fat and the pink liquid is myoglobin, not blood. The reason not to wash chicken is that it potentially sprays salmonella all around your sink. Basically, there is no good reason to wash chicken, but it shouldn’t affect the actual meat.
Not myoglobin, actual blood. Very rare, but sometimes the butcher didn’t drain properly.
You can tell because by that time, the blood has coagulated into a mush.
Myoglobin is clearish red and pink like you said. That’s stuff is fine.
Not myoglobin
Oh yeah for sure. I usually just cut that out if it’s a vein in the chicken or just scrape it off if its on the meat or skin.
Nobody tell him about restaurant kitchens washing their chicken in bleach to remove the smell of freezer burn…
Hey it’s not my fault preps didn’t pull shit. Put those 200 thighs under the faucet STAT
Chinese youtube chef recommends washing chicken to reduce the albumin levels and help tenderize, never tested it personally and I definitely don’t wash meat
The only time I would ever wash a chicken is if I’m going to brine it in something. Otherwise it cooks just fine.
politics? earth shape? religion? nah, i like to argue about washing or not the chicken when preparing it
Only meat I routinely wash is porkchops. Slimiest stuff on the market
Does OP work in a mostly back workplace by chance?
So where I live, frozen chicken is cut on a wooden chopping board overlaid with pieces of the carton it came it. Without washing you’ll end up with random bits of cardboard, wood, fish fins and possibly sand.
If your meat is visibly dirty then sure, go ahead and rinse it, don’t be an idiot and eat wood. This conversation is people buying it from the grocery though.
This is reasonable time to wash your chicken and also likely where this habit comes from. Before the age of factory farming and the advent of reliable home refrigeration a lot of meat was improperly stored before and after selling.
Washing your produce was likely a good defense mechanism to wash away actual dirt, grime and bugs that may have adhered to it. Nowadays it’s largely unnecessary unless you’re still living in a place where butchering and processing techniques may not be of the greatest quality.
