We do this all the time in asia, no widespread food poisoning despite science claiming it will. It’s always the westerner claiming it will, or you guys just have some of the weakest sauce stomach.
It’s an entirely unnecessary step. If you practice decent food hygiene it probably doesn’t significantly increase your likelihood of contaminated food, but it very easily could especially if you arent following other best practices.
Do whatever you want, and make fun of me all you want. I’m not going to do extra work to increase my odds of shitting myself
Unnecessary for you, necessary for a lot of place. Or not, nobody care. I’ve seen more people making fun of others for doing so than those who make fun of other for not, so i’m not sure why you think i’m making fun of you, i didn’t even demand you to do so(while the other way around is true, look at your other comment). Again, there’s no widespread of food poisoning happening for those who washed their chicken yet the moment someone mention they did people coming in being hysterical about the potential food poisoning. At this point it’s just superiority complex.
You can splashbraw chicken juice all over your kitchen, but you don’t have to and it accomplishes nothing. Would you like to continue to splash raw chicken juice all over your kitchen?
I don’t know. I am aware of this argument and I still wash chicken and pork, and pat dry with a paper towel before cooking. I never wash beef unless it’s packed wet, because I don’t want to ruin the searing. I wash chicken because I find it gross otherwise. I never noticed that this habit of washing caused any problems.
If you don’t see the insides of meat factories and market warehouses it doesn’t mean they are nice. Bet the refrigerator of your nearby supermarket was thoroughly cleaned in 2019.
I’ve been in the factories and supermarkets as a worker and an inspector. It’s very rare (I don’t say impossible, because there’s always a chance) to find hair, sand, and other foreign objects in meat processed in registered factories - the cleanliness is pretty high up there because the fines are also high up there.
But if you’re getting meat from an unregistered butcher/retailer, you’re on your own. You can also see/inspect the meat in the display case before you buy.
You’re more likely to spread germs around your sink and kitchen by washing it. If they splash upwards onto the tap and then get splashed downwards into the bowl where you’re rinsing your salad greens, the salad could make you sick. Whereas the germs on the chicken will die from cooking.
Edit: if you must, I suppose you could set up an outdoor chicken washing place. But do you also wash your other meats?
Everybody knows that chicken water is gross. Maybe the people who insist on washing their chicken also bother to wash their kitchen?
This is one of those areas where restaurant and factory food safety standards are being misapplied to the home cook. The risk of food born illness cannot be eliminated, only mitigated; it’s a statistics problem. And the formula changes dramatically when your serving 200 people vs when your serving 4. Or when your washing 1 bird vs 50.
If you take the chicken out of the package and drop it on the floor, the odds probably change to “rinse it without splashing, put it in the cooking container and IMMEDIATELY scrub your hands and the entire sink area, then put the scrubber in the dishwasher and don’t use it again until it’s been sterilized.” But in general the less you handle it the better.
Funny thing, most people who wash chicken wouldn’t think of washing a steak.
Side note: one thing people often forget is they touch their spice jars with their chicken/meat/fish hands.
What’s wrong with washing chicken? You never know where it has been.
The issue is that the chicken bacteria (potentially salmonella or campylobacter) gets splashed around inside and outside the sink.
i think its more have to do with the dripping water thats drops everywhere, from the sink to your cutting board, to the pan.
We do this all the time in asia, no widespread food poisoning despite science claiming it will. It’s always the westerner claiming it will, or you guys just have some of the weakest sauce stomach.
As asian, we do not do this at all, nor i know any people in asia that does. its always western white people, and thier perception of asia.
As asian living in asia, we do this all the time.
It’s an entirely unnecessary step. If you practice decent food hygiene it probably doesn’t significantly increase your likelihood of contaminated food, but it very easily could especially if you arent following other best practices.
Do whatever you want, and make fun of me all you want. I’m not going to do extra work to increase my odds of shitting myself
Unnecessary for you, necessary for a lot of place. Or not, nobody care. I’ve seen more people making fun of others for doing so than those who make fun of other for not, so i’m not sure why you think i’m making fun of you, i didn’t even demand you to do so(while the other way around is true, look at your other comment). Again, there’s no widespread of food poisoning happening for those who washed their chicken yet the moment someone mention they did people coming in being hysterical about the potential food poisoning. At this point it’s just superiority complex.
You literally were making fun of westerners.
And you making fun of asian is okay? Superiority complex, it deserved to be made fun of.
I didn’t though.
Trust me bro, I do so of course 2+ billion others do with no problems.
And your point being?
Is that a realistic problem?
You can splashbraw chicken juice all over your kitchen, but you don’t have to and it accomplishes nothing. Would you like to continue to splash raw chicken juice all over your kitchen?
100 % that the meat is already tainted so you’ve got to get it up to temperature anyway.
It’s best to keep that mess contained and let the heat kill off all the baddies.
Is dirt and shit on the chicken a realistic problem?
I’ve never once seen anything on a store-bought chicken that required washing it.
https://www.usda.gov/about-usda/news/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice
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I don’t know. I am aware of this argument and I still wash chicken and pork, and pat dry with a paper towel before cooking. I never wash beef unless it’s packed wet, because I don’t want to ruin the searing. I wash chicken because I find it gross otherwise. I never noticed that this habit of washing caused any problems.
Instead of washing it, just cook it.
Hair, sand, etc?
How are you storing your chicken?!
If you don’t see the insides of meat factories and market warehouses it doesn’t mean they are nice. Bet the refrigerator of your nearby supermarket was thoroughly cleaned in 2019.
I’ve been in the factories and supermarkets as a worker and an inspector. It’s very rare (I don’t say impossible, because there’s always a chance) to find hair, sand, and other foreign objects in meat processed in registered factories - the cleanliness is pretty high up there because the fines are also high up there.
But if you’re getting meat from an unregistered butcher/retailer, you’re on your own. You can also see/inspect the meat in the display case before you buy.
on the beaches of greece apparently.
You’re more likely to spread germs around your sink and kitchen by washing it. If they splash upwards onto the tap and then get splashed downwards into the bowl where you’re rinsing your salad greens, the salad could make you sick. Whereas the germs on the chicken will die from cooking.
Edit: if you must, I suppose you could set up an outdoor chicken washing place. But do you also wash your other meats?
that must be a new phenomenon, because the only time you put in water if its frozen, and you want thaw it.
Everybody knows that chicken water is gross. Maybe the people who insist on washing their chicken also bother to wash their kitchen?
This is one of those areas where restaurant and factory food safety standards are being misapplied to the home cook. The risk of food born illness cannot be eliminated, only mitigated; it’s a statistics problem. And the formula changes dramatically when your serving 200 people vs when your serving 4. Or when your washing 1 bird vs 50.
If you take the chicken out of the package and drop it on the floor, the odds probably change to “rinse it without splashing, put it in the cooking container and IMMEDIATELY scrub your hands and the entire sink area, then put the scrubber in the dishwasher and don’t use it again until it’s been sterilized.” But in general the less you handle it the better.
Funny thing, most people who wash chicken wouldn’t think of washing a steak.
Side note: one thing people often forget is they touch their spice jars with their chicken/meat/fish hands.