@concerned citizen I've been a/the "chief-cook-and-bottle-washer" for 50 years (yes...I've been married for 50 years) and it's only the past several years that I've been even a little concerned about the internal temp. of cooked chicken! I've NEVER rinsed chicken in my sink,under the tap/faucet due to the fact that is stated in this video! You are actually spreading the bacteria from the raw chicken splashing on & over the entire surface of the sink,faucet/s,counter,back-splash,etc., and that's ALL you're doing with the chicken...spreading the bacteria, including Salmonella ALL over the place and within a good 6' radius of your sink & faucet!! The only way you're going to get rid of ANY bacteria, including Salmonella, is to cook your chicken properly until the internal temp. reaches 165°F for breast meat and 180°F for thighs &/or drumsticks!! As far as thawing chicken,I do the same as you...my whole chickens are defrosted in a tray,dish,etc.,on my counter overnight. Most times the chicken is there for approx. 9-10 hrs.. Chicken thighs &/or breasts are defrosted in my fridge - however, if they're still frozen, the morning of using, I put them on the counter for several hours until they are defrosted and then returned to the fridge until I'm ready to prep & cook for supper/dinner!! I'm proud and happy to say that no one has EVER gotten Salmonella or food poisoning from any chicken I've ever prepared!!
Omg. lol You're playing with fire. NEVER thaw chicken (or any meat) outside of the refrigerator! To wash it is inviting disease, as well. It's estimated that about 25% of chicken in the US is contaminated so you should assume that yours is.
@@andyandcallie + concerned citizen Room temperature is 20 degrees and meat will be perfectly fine if you leave it out to defrost as long as you cook it just before it thaws or put it in the fridge. A 2kg chicken will be fine for about four hours left out as long as you keep it covered, out of sunlight and don't forget about it. Have you come across any chefs that have left a roast of beef out at room temperature for an hour before cooking it? Its common practice here in Ireland and England. It helps the meat to be more tender. Chicken. I guess I've never come across it is because we expect our chicken to be uncontaminated and would sue the supplier creating a big scandal. I still wouldn't wash it with your advice, sorry. If you watch any cooking programs with Irish or English chefs none of them wash chicken and our parents certainly didn't. I've noticed now with trade talks between the UK and USA food standards with chicken often comes up in our media. I'm not say our way is right any yours is wrong different countries have different ways. Eggs are another Americans are horrified that we don't keep them in fridges
@@rtsharlotte Leaving beef or pork out for an hour before cooking is different from thawing it for hours and hours outside the fridge. I do that with my beef--let it come to room temperature. It's safe to assume, in the US, that chicken is contaminated so we have to be really careful and I agree, washing it is unneccessary and spreads the possible contamination. Your eggs, from what I understand, are processed differently, so that's why yours don't need refrigeration. Here, I believe it's because we wash the egg which takes off a natural coating they have--hence, refrigeration is needed. I've been to the UK many, many times and I couldn't figure that out! lol So I looked it up and that's why. But yah, your meats and our meats are very different, sadly. I do hope you don't start buying meats from us! It is illegal here for farmers to test for Mad Cow, for instance, because the USDA doesn't want to know about it. This way, they can pretend that the beef and pork are disease free. It's horrifying.
I've been washing my chicken for years as well as generations before me and have never had a problem with contamination. The problem is people don't disinfectant their surfaces afterwards!
People of Haiti fill a bowl with water, put the chicken in. Pour out the water (you'll notice the water is kinda cloudy. YUCK!) then rub it down with lemon, lime, or a sour orange. Make sure to get all the cracks and crevices. Then viola! Cleaned chicken
Thank you to whoever's adding the subtitles and sections on the video! Personal notes for myself: - Try brining and marinating. - Something to try: "If you like crisp skin, then NEVER wet brine, always dry brine" (From Spencer Margolis in the comments here.) - When tenderizing the chicken, move out from thickest portion to thinnest portions and aim for 3/4 inch thickness. - Don't overcrowd the pan; let the chicken not touch other food as much as possible. - Two things: (1) Get a thermometer; I've been cutting into the chicken to make sure it's cooked, but that prematurely releases juices that should stay in the chicken to keep it juicy. (2) Let the chicken rest before serving it so it can finish cooking and keep in more juices.
Place chicken in a freezer bag with a few holes at the bottom....rinse chicken inside the bag and water runs out at bottom of sink....no problem cleaning chicken...do it because it's been through many processes!
The USDA recommends that you don't wash your chicken as it spreads bacteria around your sink/kitchen through the splashing of water. I used to wash my chicken and i no longer do, and it still always comes out fine 😊
I will always wash chicken !!! Always. This instruction use to be on the label years ago when you bought chicken. You can always soak chicken in a bowl of water for 5-10 mins with 1tsp vinegar and half teaspoon of salt. Then wash, trim off fat and extra small feathers if any in the bowl and then rinse and second time with plain water. Pat dry then season.
I'm sorry but I'm washing my chicken! No one said run it under a pipe and let it splash all over the place but a bowl with water some lime or vinegar cleans it well.
@@truworship26 Yeah, they say presentation is 80% of the sale, but that's just because there is a sucker born every minute... I worked at a packing house and if you walked through the meat cooler while it was being sprayed, it would burn and irritate your skin for hours. Not to mention, you don't know who handled your food before you bought, or how they handled it.
I wash my chicken, too. I have family that does industrial butchery in Omaha. I won't go into the details. But wash your dang chicken. And while you're at it: Scrub it with salt. You'll exfoliate the skin and it will achieve a beautiful color.
Another note I’d like to make an comment to this. A old fashion farm raised chicken that has reached a full maturity at least six months old is a much more flavorful chicken. Unfortunately, people today consider them Game because it has test. Chicken today is flavorless boy in the market at 6 to 12 weeks of age not enough time to develop flavor. Free range chickens that have plenty of sunshine and natural forage develops a truly great flavor over chickens that are kept inside on a controlled grain diet. The two types of chicken cannot be considered the same thing in anyway shape or form. The biggest trade-off is that the free Range order bird may be a little tougher. This requires skilled cooking and handling. But this is not necessarily the case. I had a two-year-old hen that was becoming overly dominant and beating up on my other birds. She was also incredibly fat and her eggs were very wrinkled due to her fatness. She fed eight people and there was leftovers. Plus she was shockingly tender and extremely fatty.
Yeah I raise my own meet chickens and you are correct. Once you learn how to cook them the taste is unbeatable and has nothing to do with the store bought pale sacks of meat...
Bonnita Claus it’s sad that people think this natural flavour can be anything but delicious but the sad truth is most people have been eating chemical shit their entire lives and can’t handle anything outside what they think is normal.
Most people wash their chicken as part of prepping the meat, for example to get rid of blood, feathers, parts of kidney, gizzards and grit from a badly cut bird, etc. Even if washing increases the risk of contamination, that small increase is not worth the fuss. Wash your meat without splashing if you need to. But wash your hands afterwards and be careful not to contaminate cooked food or utensils you are going to use to eat later.
When people say "Don't wash the chicken" , they assume the water would splash all over the place and carry with it the bacteria. What if I wash it and no water goes anywhere else but down the drain? That's easy to do.
I eat chicken a few times a week. Never got food poisoning. Depending how I'm cooking, a nice wash/soak in saltwater is great. Want to defrost quick and marinade before cooking... leave on counter.
Evan Giles Interesting point , in the land of the infernal POM our farms are rated A+ however in the USA in the cleanliness / husbandry stakes they average D ... which is why their chicks get a chlorine bath .... with Brexit looming we all suddenly become interested in this ..
Biggest mistakes people make is overcooking and not cooking to temperature. With any meat or food forget what you ever learned about cooking times and temperatures, when it hits the proper internal temperature it is done. It is up to you to monitor this and adjust the temperature if it is close to get the sear or browning desired before it hits this temperature. When frying, grilling, boiling, steaming or roasting vegetables they are done when they are tender and have the right colour to them. I’m not a chef, but chefs don’t get taught recipes in culinary school, recipes teach people bad habits about cooking everything the same amount of time not factoring in exact weight or thickness.
As someone who has been cooking for most of my life and is currently a catering services specialist student let me tell you some things. Cook the fillet only if you have perfect timing. I personally don't really like the texture of it but in some recipes it works amazing. The easiest cut would be the thigh. Having perfect timing is still super important, because bird meat can get dry super fast. And dry meat is bad meat. Having more fat or just cooking in a lot of fat will make your meat juicier. Thigh has nice amount of fat and it helps keeping it moist (and don't be scared of fat. Fat wont make you fat, but eating too much will. Any unused calories will be stored up as fat. You can get fat from low fat foods just as easy as you can get fat from just normal foods. Fat makes food taste better... just don't eat too much of any food). If you are on budget and aren't afraid to get your hands dirty buy a whole chicken. You will get many good cuts and you can make stock from the bones. Chicken stock is super healthy and helps you digest your food. It also tastes amazing. For making stock I suggest adding onion without peeling it, because then you will get a nice golden color to your stock. Another way to check if your chicken is done is to stab it and see what color are the juices that come out. If its red then its still raw. If you are cooking many pieces just that the biggest one and cut it in half. If its done then the rest will be done too. Also remember to take the chicken off the heat just before it hits that finishing temperature, because it will keep cooking even after you take it off the heat. The bigger the piece the longer it will keep cooking after you take it from the heat. If you really want to cook chicken perfectly then you will have to learn how to tell when its perfectly done. Timing is everything. I also suggest not slow cooking chicken since that will make it dryer. What can also make it dryer is adding salt when marinading it. Salt attracts water so just add salt when you're about to cook the chicken (or any meat really) or when you're done. Adding sugar while marinading will increase its juiciness. If you don't like sugar you can just add starch. Have fun cooking.
I'm another Aussie who's never ever washed a chicken before cooking it. I've been cooking chicken for over 65 years without a problem. Out here, poultry sellers are constantly subjected to rigorous checks by the food standards association inspectors and the penalties for failure to comply are severe.
I've seen people bleed on food, drop food, sneeze on food etc and package it up like nothing happened. If you don't want to clean your meat before prep that's fine, but if you're saying cooking to the right temperature kills bacteria anyway. Then why should it matter if people wash it or not? I wash my meat (not in the way you guys showed in the video though) because I've worked in factories and i know what goes on there.
You don't need to be Einstein to figure out other ways to wash chicken, or any kind of meat. And, I agree with the comments that cite how anyone who thinks there's nothing the chicken goes through in a poultry plant that needs to be cleaned off lives under a rock.
@@jasondeblou6226 I was a chef for 25 years, and have been washing my chicken for longer. I've never gotten salmonella. Anyone who thinks washing your chicken is a real threat is a moron.
Seems like after watching this video, I've made more mistakes than I realized whenever I cook any chicken. I'll have to make sure to remember that next time--especially when it comes to thawing them.
If deep frying drumsticks or thighs it helps tremendously to debone them and slice them open to increase surface area and thin them out. Those pieces are thicker and may not fully cook trough otherwise.
It is AL wise A good idea to wash chicken one would be SHOCKED to see that comes off after washing Chicken this sounds so strange to what i was told when i was taking classes in cooking school i think i'll still wash chicken thank you
1:52 Wash it in a container with vinegar or fresh squeezed lime/lemon. Pour it carefully down the drain, rinse with water and pour it carefully down the drain... no raw chicken water splash.
As a restaurant manager, I had to cut my own chickens. That leads me to my point: chicken is certainly the most hazardous food you will process, unless you're into Japanese blowfish. You must put the knife and cutting board into the washing machine and wash hands thoroughly and constantly. The growers do their best, but Consumer Reports has never tested a chicken sample and not found some troubling bacteria counts.
First off you should always wash your meat. Am from the Caribbean and am sorry we never ever get food poising . Here in the USA people are always get food poisoning from meat or chicken. You should was chicken with salt,vinegar and lime. Don’t have the water running second when your finished clean up your dam working area. SOAP AND WATER to clean up your working area.
I'm a licensed chef. Yes, cooking chicken at the required temperature will likely kill E-coli bacteria, but wash your chicken anyhow. I always wash chicken in a large bowl of cold water with three tablespoons of bleach. Then, I rinse it again in plain cold water to remove all of the bleach. Incidentally, it does not change the natural flavor of chicken. It may sound ridiculous, but I've been cooking for 49 years and no one has ever become ill from my cooking.
@@GeorgeWBush-gh6oy You should start using the cold water & bleach method. Salt will not kill E-coli bacteria, but bleach will. Sometimes fresh chicken already has E-coli bacteria on it before you buy it from the grocery store.
You can stick a cotton string tied fresh bundle of herbs and lemon wedges in the cavity of a whole chicken and stuff the neck only, stuffing the whole bird means it takes longer to cook.
Mashed, I like your content but I have to enable my ad blocker on your channel because your videos have too many ads. Try to put at most 3 ads on a 10 minutes long video.
Yes, this can help. But I notice they aren't saying to not wash your hands afterward, and once you are done with the chicken, you have everything that was on the chicken all over your hands. What they aren't saying is the reason there is a problem with chicken is that it has fecal matter on it, and I am washing the shit off. Then wash my hands, and using the sanitizer on the area.
@@VIKDR1 right..i call it a shit bath that chickens are in after they have been dealt with..wash dem hands folks before, during and after with feeling all over your bird..
@Big Rig Slots Exactly, there is a method too this. People automatically assume that it's being rinsed under the faucet initially from the package. Besides one would want to remove the slime and gamey smell from the meat.
The bible says to wash your handz in running water. ( I do soak my chicken, tenderloin, meat, steak in salt ) why the running water? It if used with soap , wShes away the debris! It just makes logical scence!
I have not watched this but only read the comments. Washing a chicken is truly optional for one simple reason: the heat will kill any germs anyway and nobody eats a raw chicken... anyway.
You haven't addressed my favourite part, the Leg Quarters! I usually boil as we don't where I live have a convection oven (only a microwave) so i boil and in the water I use a generous portion of Tarragon. AQlso when done I usually douse the bird quarter in teriyaki sauce. A littla Japese touch as I am in part japanese. Believe it or not, it is easy, simple, and turns out nice for a nice flavoured legquarter! I serve with veges, rice (brown) potatoes, or pasta. Nice.I also have a recipe for Poule de la orange. dice into large cubes good sweet oranges (Naval) stuff inside of whoe bird, add a touch of unsweetened cinnamon and unprocessed cacao power. Bake in a real convection oven (which I don't unfortunately have access to at present, but that will change) and bake at 175C (about 350F) for an hour. Comes out very nice! (I came up with this recipe when I was only 19)
I guess for some who can’t go without washing their chicken, maybe the chicken would be washed in a large saucepan where the water is less likely to spread so much and splash so heavily 🧐
I've always been a fan of thighs over breasts mainly because the texture and the taste. I'm all about the dark meat. That said I've baked breaded chicken breasts and they're absolutely outstanding. As the video suggests you do a little tenderizing, give it an egg wash then into seasoned breadcrumbs then bake for about 40 minutes and you'll have some incredibly tasty and juicy chicken breasts. Yum!!
I've done that a few times. Jamie Oliver says the same. Wash it. Smell it. If it smells alright it is alright. It's only the surface slime that is going bad. Shift that thoroughly and you have a green light.
I have washed or rinsed my chicken for 60 years and I will do so , until I stop cooking ! I do clean the sink afterwards with hot soapy water . IMHO , my method is not a mistake 1 Disgusting to eat unwashed poultry ! There you have it ! lol.
Detlef Krold Actually some chicken st grocery stores are super dirty you don’t know the condition the chicken has been through so it’s safe to wash it to remove some bacteria
Most chicken comes in prepackaged. So it's not the cleanliness of the store that you have to worry about. Mostly I worry about someone buying food from a dirty store. Also, you are washing all that bacteria into your sink. Hope you are cleaner than the stores you shop at.
Yup.. and when you see what rinses off its amazing that it would've been in your pan! I soak in water and lol vinegar, or slightly boil with salt first or rinse_ ring it out lol_ then dry it with paper towels.. doing all of this on a protected surface makes clean up much easier. Never had a problem.
These idiots don't want you to get your hands on chicken either, I presume, or you will have to wash them too. Beef is cleaned when first hanging. It is entirely safe from bacteria. That is why they can hang it to tenderize it for so many days. Pork has paracites. Cook it done too, no pink and softened. Fish needs to be cooked until the flakes separate. Then fish paracites will be dead. Freezing can kill them too. Think about wild game. Cook it too.
Do you live with significant others that both want skin on and skin off? I got a suggestion that will meet everyone's needs. If you don't want the skin but someone else does, remove the skin off your portion. Cook your skinless chicken your style. Bake the skin you removed in the oven with your choice of seasonings until crispy. I recommend in a parchment lined baking sheet. Then take the cooked skin and chop it into bits. Take small tortilla shells (flour or corn) and put the baked skin with chopped onions, cilantro, a lime wedge and hot sauce in the tortilla. Enjoy. No waste and everyone is happy.
If you go by the prices you will find that legs and thighs are often on "special" and at a great price which indicates that they are not as popular as the more expensive cuts. Wings used to be totally cheap but are now quite expensive and thighs are - in my opinion - the best part of the chicken but not so popular as the others at this point in time. That is changing as more people find out they are being stupid about chicken thighs and even stupider about chicken breasts. I love chicken thighs...
ALWAYS rinse ALL cuts of meat! They put way too many chemicals on our food. The argument in the video is, you could potentially splash bacteria on yourself and around your kitchen. You don't have to power wash it for crying out loud! As far as chicken goes, I always soak it in a cold "bath" then rinse and cook. My wife and I rinse all cuts of meat. Not ground meat, of course. Anyways, just be mindful about cleaning prep surfaces and washing everything down as you go.
No. In fact, you should never rinse the meat. Rinsing meat actually promotes the spreading of bacteria, and any other contaminants. Soaking it also spreads raw contaminants to new areas (eg: what are you soaking it in?). You want the raw, uncooked meat to have contact with as little surface in your kitchen as possible, so going straight from the container to the pan, or to a prep area that will be decontaminated with borax or 1:50 bleach water, is perfect. Cooking the meat is the only sure fire way to clean the meat. Cooking kills most _all_ bacteria and contaminants, period (if you're not a goof, like you're trying to cook spoiled meat, that's just lunacy and you should be nowhere near a kitchen in the first place lol). I'm not sure where you've learned to always soak your meat. I hope it's not on the same level of chem-trails buffoonery.
@@zmodem4619 I worked at a packing house and I've come into direct contact with what they spray on our food. It burns and irritates your skin for hours. It's extremely toxic. You do it your way, I'll do it mine.
Sounds good. I've only worked in a poultry packing facility, and OSHA defines the regulations we are to abide by (US). The fresh slaughtered meats are exposed to a wide variety of chemicals that help keep contamination minimal for packaging purposes. Sick animal meat cannot spread to other meats, so decontamination chemicals have to be used constantly. These are irritants to human skin, eyes, etc, which is why OSHA required all workers in my factory to wear protection whenever we were on the clock; no exceptions. Once the process moved to a finalized prep refrigeration for the shipping dock, or loaded into freezer boxes for the same, the meat was thoroughly inspected for nominal, OSHA certified levels of safety for human consumption. You weigh the risks associated with anyone who interacts with your life, especially food industry workers, that affects your health. Your desire to wash your meat comes from your fear of chemicals outweighing the chance of just not rinsing, which IS COMPLETELY FINE. There's nothing wrong with that. But, that's really your choice, so saying people should "ALWAYS RINSE" is more of an opinion, not a fact. Just wanted to make that clear. But, I agree that 100% it is _your choice_, because it's your life and that's a large part of life, making choices. Also, fuck those chemicals, because I had a serious eyewash problem one time that almost resulted in permanent vision loss lol. Oh, man, the food industry lol.
@@zmodem4619 Fair enough. I agree about weighing risks and just determining what makes most sense for that particular person. My wife and I feel better rinsing our meats before cooking. I guess it's subjective. By the way, when I rinse my meat, I'm not power washing it and spraying potential bacteria everywhere! Lol I thought it went without saying to keep a clean prep/cooking environment. But maybe not for some people. Maybe everyone should take a food handlers class lol.
Yea, thighs are a secret underrated part of the chicken; only true Chicken lovers appreciate it. Chicken breast is overrated and basic but is the most accepted part to use in American restaurants.
LOL, I always wash my chicken, just with nowhere near as much water pressure as in this vid. people who blast their raw chicken with water deserve food poisoning, haha.
If you want to wash/rinse off your chicken then do it! Just be careful you don't have an item out ….like salad sitting not to far from the sink where your rinsing the poultry and it gets splashed from the chicken, unaware you put the salad back in the fridge (instead of throwing it away) you now you have a very possible foodborne illness situation on your hands! Please understand that the bacteria is all over and inside the chicken, and the only way it's going away, is that it be cooked to 165o for 15 seconds! There are 3 forms of foodborne illness to be aware of: Psychical- (bone-chips, broken glass, metal. etc.), Chemical-(house hold cleaners pesticides, etc.) and the most common Biological-(salmonella, E.coli, Listeria, etc.). Just a few issues you should be aware of and not trusting companies who process your food is wise. But the biggest violators of all is our hands washing them for 20 seconds, and not using the same utensils, lets say: a knife that cut chicken we use to cut lettuce with out be properly sanitized, yeah you guessed it cross- contamination! You know what to do, just thought I'd throw out a few reminders. Stay safe Chef P.
What are the food standards in your country? Because in the US, raw chicken is always defeathered and rinsed at the abattoir, as well as all of the blood drained. Differing amounts of cleaning is done to the birds, as well, including usually cutting out all organs and rinsing those cavaties and cleaning/packaging separately. By the time it gets to supermarket shelves they've gotten at least two rounds of cleaning, so its a mystery to me why people would think a third rinsing is needed in addition to the cooking process which is meant to kill germs. It baffles me that rinsing chicken with plain tap water is something that's treated as "common sense" when its an unnecessary step that literally only puts you more at risk.
Captain Barky the chicken I buy is not from the supermarket but from a butchers where it is out in the open on display. I dont know where it has been before nor do I trust anyone to have washed it properly before me, considering the amount of chickens being slaughtered. Plus its a part of certain cultures that we wash our meat. And i said use lemon, lime or vinegar with it, to kill bacteria not just water.
@@hassanjamil7644 lemon lime and water will not kill any food borne bacteria, they're born to survive in stomach acid and get you sick, which is far more acidic than vinegar or lime juice. In fact this is why we wash all of our dishes with soap after theyve been in contact with meat, bacteria cant survive in basic environments like soapy water, they actually prefer acidic environments. If you're leaving your meats in mixtures of water, vinegar and citrus for cultural reason, thats not going to get you sick. However, that is a marinade, nothing about the process you are referring to is making your food safer to eat, it is not "cleaning". Call it rinsing, call it a marinade or seasoning but your meat is not clean of bacteria when you rinse it with these things, it is ONLY clean when you cook it.
You are clueless how the packing industry treats, actually mistreats chicken. They rip them apart and throw them into cold water and there is still fecal mater in the carcasses. So chicken is NOT CLEAN. It must be handled and cooked as such. Totally different from beef or tofu. Cook it to a high temperature with no sign of pink left. And don't rely on that $1.49 Chinese met thermometer to give you the right temp. Cook it until the thigh is totally softened and loose from the backbone. And deep in the breast too.
This is why one has to calibrate their thermometer before usage, and disinfect it after using. Sometimes a process called "myoglobin" can occur in chicken,(and other meats) this is when oxygen gets trapped in the meat and causes it to stay pink even though its fully cooked at 165o for 15 seconds. This is why a high quality thermometer (you get what you pay for) is crucial in meat cookery.
Hammering the chicken or any meat to tenderize is the worst thing ever, its better to cut chicken in even sizes. Hammering chicken destroys its texture completely.
The proper way to cook anything is the way the consumer wants it, what gave you the impression that you know everything and no one else knows anything?
I love the thigh but here in the Philippines the butchers do not know how to cut up a chicken so they cut the thigh in half with half going to the leg and the other half going to the back, It sickens me to see the thigh never being served in fried chicken places here.
What's your favorite way to cook a chicken?
with heat
Microwave
_when the pinned comment barely has any replies,_
Bake it in the ocean or Deep fry it over the stove
Mashed
Buy it fried from Publix
Ive never had a meat thermometer, always rinsed off chicken, usually thaw on kitchen counter. Never gotten sick. Been Cooking over 40 yrs.
@concerned citizen
I've been a/the "chief-cook-and-bottle-washer" for 50 years (yes...I've been married for 50 years) and it's only the past several years that I've been even a little concerned about the internal temp. of cooked chicken! I've NEVER rinsed chicken in my sink,under the tap/faucet due to the fact that is stated in this video! You are actually spreading the bacteria from the raw chicken splashing on & over the entire surface of the sink,faucet/s,counter,back-splash,etc., and that's ALL you're doing with the chicken...spreading the bacteria, including Salmonella ALL over the place and within a good 6' radius of your sink & faucet!! The only way you're going to get rid of ANY bacteria, including Salmonella, is to cook your chicken properly until the internal temp. reaches 165°F for breast meat and 180°F for thighs &/or drumsticks!! As far as thawing chicken,I do the same as you...my whole chickens are defrosted in a tray,dish,etc.,on my counter overnight. Most times the chicken is there for approx. 9-10 hrs.. Chicken thighs &/or breasts are defrosted in my fridge - however, if they're still frozen, the morning of using, I put them on the counter for several hours until they are defrosted and then returned to the fridge until I'm ready to prep & cook for supper/dinner!! I'm proud and happy to say that no one has EVER gotten Salmonella or food poisoning from any chicken I've ever prepared!!
What's the reason to wash chicken this is the first I've heard about it
Omg. lol You're playing with fire. NEVER thaw chicken (or any meat) outside of the refrigerator! To wash it is inviting disease, as well. It's estimated that about 25% of chicken in the US is contaminated so you should assume that yours is.
@@andyandcallie + concerned citizen Room temperature is 20 degrees and meat will be perfectly fine if you leave it out to defrost as long as you cook it just before it thaws or put it in the fridge. A 2kg chicken will be fine for about four hours left out as long as you keep it covered, out of sunlight and don't forget about it.
Have you come across any chefs that have left a roast of beef out at room temperature for an hour before cooking it? Its common practice here in Ireland and England. It helps the meat to be more tender.
Chicken. I guess I've never come across it is because we expect our chicken to be uncontaminated and would sue the supplier creating a big scandal. I still wouldn't wash it with your advice, sorry. If you watch any cooking programs with Irish or English chefs none of them wash chicken and our parents certainly didn't. I've noticed now with trade talks between the UK and USA food standards with chicken often comes up in our media.
I'm not say our way is right any yours is wrong different countries have different ways. Eggs are another Americans are horrified that we don't keep them in fridges
@@rtsharlotte Leaving beef or pork out for an hour before cooking is different from thawing it for hours and hours outside the fridge. I do that with my beef--let it come to room temperature. It's safe to assume, in the US, that chicken is contaminated so we have to be really careful and I agree, washing it is unneccessary and spreads the possible contamination. Your eggs, from what I understand, are processed differently, so that's why yours don't need refrigeration. Here, I believe it's because we wash the egg which takes off a natural coating they have--hence, refrigeration is needed. I've been to the UK many, many times and I couldn't figure that out! lol So I looked it up and that's why. But yah, your meats and our meats are very different, sadly. I do hope you don't start buying meats from us! It is illegal here for farmers to test for Mad Cow, for instance, because the USDA doesn't want to know about it. This way, they can pretend that the beef and pork are disease free. It's horrifying.
salt
pepper
onion powder
garlic powder
something red (paprika, chili powder, cayenne, pepper flake, etc)
something green (rosemary, thyme, basil, cilantro, etc)
best basic chicken seasoning
I've been washing my chicken for years as well as generations before me and have never had a problem with contamination. The problem is people don't disinfectant their surfaces afterwards!
That or you could just soak it in a bowl or something.
People of Haiti fill a bowl with water, put the chicken in. Pour out the water (you'll notice the water is kinda cloudy. YUCK!) then rub it down with lemon, lime, or a sour orange. Make sure to get all the cracks and crevices. Then viola! Cleaned chicken
@@thetimahawk1 wow what a racist remark
Thank you to whoever's adding the subtitles and sections on the video! Personal notes for myself:
- Try brining and marinating.
- Something to try: "If you like crisp skin, then NEVER wet brine, always dry brine" (From Spencer Margolis in the comments here.)
- When tenderizing the chicken, move out from thickest portion to thinnest portions and aim for 3/4 inch thickness.
- Don't overcrowd the pan; let the chicken not touch other food as much as possible.
- Two things: (1) Get a thermometer; I've been cutting into the chicken to make sure it's cooked, but that prematurely releases juices that should stay in the chicken to keep it juicy. (2) Let the chicken rest before serving it so it can finish cooking and keep in more juices.
I always clean my chicken,Always been doing that for years....🍗🍗🍗
Place chicken in a freezer bag with a few holes at the bottom....rinse chicken inside the bag and water runs out at bottom of sink....no problem cleaning chicken...do it because it's been through many processes!
@@margeverdan3451 Thanks ..
The USDA recommends that you don't wash your chicken as it spreads bacteria around your sink/kitchen through the splashing of water. I used to wash my chicken and i no longer do, and it still always comes out fine 😊
@@hamburgrhelpless I know,I soak it in vinegar,I'm not eating no chicken with dirt and blood on it..
@@curtistinemiller4646 q
I will always wash chicken !!! Always. This instruction use to be on the label years ago when you bought chicken. You can always soak chicken in a bowl of water for 5-10 mins with 1tsp vinegar and half teaspoon of salt. Then wash, trim off fat and extra small feathers if any in the bowl and then rinse and second time with plain water. Pat dry then season.
If you like crisp skin, then NEVER wet brine, always dry brine
Browning happens when chicken hits a hot pan? I never would have guessed.
S finsterer m
I'm sorry but I'm washing my chicken! No one said run it under a pipe and let it splash all over the place but a bowl with water some lime or vinegar cleans it well.
Right?!?! You don't have to power wash it for crying out loud!
@@boodro2122 ikr it's like those ads you see on cable with ridiculous situations to make their products look like heaven....
@@truworship26 Yeah, they say presentation is 80% of the sale, but that's just because there is a sucker born every minute...
I worked at a packing house and if you walked through the meat cooler while it was being sprayed, it would burn and irritate your skin for hours. Not to mention, you don't know who handled your food before you bought, or how they handled it.
@@boodro2122 exactly!
@@thotpatrol4926 having worked in a meat room... EVERYTHING!
i wash my chicken. i work in a poultry plant i know what goes on in there.. i wash it to get the snot. chewing tobacco. and sweat off of it...
I wash my chicken, too. I have family that does industrial butchery in Omaha. I won't go into the details. But wash your dang chicken. And while you're at it: Scrub it with salt. You'll exfoliate the skin and it will achieve a beautiful color.
I'm a freak when it comes to food safety, no reason whatsoever not to wash of foul, beef or seafood.
@@auralharmony1 what about the human fluids that get on the chicken from workers dripping snot on the chicken
@@ScottysBackYardBBQ Totally agree great way to get flu or worse
yup always wash all my meats, whether it be poultry, cuts of beef, etc. With chicken always wash it with am ounce of white vinegar.
Chicken thigh is just the best part of meat
Fruit Connoisseur ribeye steak
TASTY & MOIST when cooked correctly.
@@cheritabarbuto8851
Yeah, as opposed to the very overrated breast which is dry, stringy and tasteless crap.
@@Rob-fc9wg our Soul Food has become more Health aware so substitute smoked turkey wings instead of pork.
@@cheritabarbuto8851
What is "our soul food"?
Another note I’d like to make an comment to this. A old fashion farm raised chicken that has reached a full maturity at least six months old is a much more flavorful chicken. Unfortunately, people today consider them Game because it has test. Chicken today is flavorless boy in the market at 6 to 12 weeks of age not enough time to develop flavor. Free range chickens that have plenty of sunshine and natural forage develops a truly great flavor over chickens that are kept inside on a controlled grain diet. The two types of chicken cannot be considered the same thing in anyway shape or form. The biggest trade-off is that the free Range order bird may be a little tougher. This requires skilled cooking and handling. But this is not necessarily the case. I had a two-year-old hen that was becoming overly dominant and beating up on my other birds. She was also incredibly fat and her eggs were very wrinkled due to her fatness. She fed eight people and there was leftovers. Plus she was shockingly tender and extremely fatty.
Yeah I raise my own meet chickens and you are correct. Once you learn how to cook them the taste is unbeatable and has nothing to do with the store bought pale sacks of meat...
Bonnita Claus it’s sad that people think this natural flavour can be anything but delicious but the sad truth is most people have been eating chemical shit their entire lives and can’t handle anything outside what they think is normal.
Don’t give away the secrets of the best parts pleassse!!!!!!🤫😲 The thighs are the best and the legs.
Thanks for sharing from Atlanta Ga USA helpful 👀 next time first time here
I dunno about you but me and my family washed chicken before cooking for like since I was born, never had any food poisoning in my life.
Most people wash their chicken as part of prepping the meat, for example to get rid of blood, feathers, parts of kidney, gizzards and grit from a badly cut bird, etc. Even if washing increases the risk of contamination, that small increase is not worth the fuss. Wash your meat without splashing if you need to. But wash your hands afterwards and be careful not to contaminate cooked food or utensils you are going to use to eat later.
When people say "Don't wash the chicken" , they assume the water would splash all over the place and carry with it the bacteria. What if I wash it and no water goes anywhere else but down the drain? That's easy to do.
ua-cam.com/video/6BP6LRRXmXc/v-deo.html
I don't use water when I wash my chicken. I just use a good quality hand sanitizer and some moist towelettes.
Indeed ... wonderful and useful information on preparing chicken. Thank you!
That actually is a very instructive video. Learned 1 thing or 2 there... thanks for sharing !
Wash your meat. Don't trust the cooking process to eliminate all the chemicals they put on our food. Rinse, soak, rinse, cook...
I eat chicken a few times a week. Never got food poisoning. Depending how I'm cooking, a nice wash/soak in saltwater is great. Want to defrost quick and marinade before cooking... leave on counter.
Chicken thighs being underrated? Sorry, but you're living under a rock
an rock on mars.
You can buy chicken thighs on their own. I love them.
problem is everyone seems to want thigh fillets now.. prices go up :/
Just about all chefs prefer thighs. Bone in skin on..
BETTER TASTING & MOIST ,more than breast meat
Very good video good info.
Never washed chicken and never had food poisoning.. this might be just because I'm in australia, we have pretty good standards for food safety here
Evan Giles Interesting point , in the land of the infernal POM our farms are rated A+ however in the USA in the cleanliness / husbandry stakes they average D ... which is why their chicks get a chlorine bath .... with Brexit looming we all suddenly become interested in this ..
Biggest mistakes people make is overcooking and not cooking to temperature. With any meat or food forget what you ever learned about cooking times and temperatures, when it hits the proper internal temperature it is done. It is up to you to monitor this and adjust the temperature if it is close to get the sear or browning desired before it hits this temperature. When frying, grilling, boiling, steaming or roasting vegetables they are done when they are tender and have the right colour to them. I’m not a chef, but chefs don’t get taught recipes in culinary school, recipes teach people bad habits about cooking everything the same amount of time not factoring in exact weight or thickness.
Nice ideas and very informative
As someone who has been cooking for most of my life and is currently a catering services specialist student let me tell you some things. Cook the fillet only if you have perfect timing. I personally don't really like the texture of it but in some recipes it works amazing. The easiest cut would be the thigh. Having perfect timing is still super important, because bird meat can get dry super fast. And dry meat is bad meat. Having more fat or just cooking in a lot of fat will make your meat juicier. Thigh has nice amount of fat and it helps keeping it moist (and don't be scared of fat. Fat wont make you fat, but eating too much will. Any unused calories will be stored up as fat. You can get fat from low fat foods just as easy as you can get fat from just normal foods. Fat makes food taste better... just don't eat too much of any food). If you are on budget and aren't afraid to get your hands dirty buy a whole chicken. You will get many good cuts and you can make stock from the bones. Chicken stock is super healthy and helps you digest your food. It also tastes amazing. For making stock I suggest adding onion without peeling it, because then you will get a nice golden color to your stock. Another way to check if your chicken is done is to stab it and see what color are the juices that come out. If its red then its still raw. If you are cooking many pieces just that the biggest one and cut it in half. If its done then the rest will be done too. Also remember to take the chicken off the heat just before it hits that finishing temperature, because it will keep cooking even after you take it off the heat. The bigger the piece the longer it will keep cooking after you take it from the heat. If you really want to cook chicken perfectly then you will have to learn how to tell when its perfectly done. Timing is everything. I also suggest not slow cooking chicken since that will make it dryer. What can also make it dryer is adding salt when marinading it. Salt attracts water so just add salt when you're about to cook the chicken (or any meat really) or when you're done. Adding sugar while marinading will increase its juiciness. If you don't like sugar you can just add starch. Have fun cooking.
I'm another Aussie who's never ever washed a chicken before cooking it. I've been cooking chicken for over 65 years without a problem. Out here, poultry sellers are constantly subjected to rigorous checks by the food standards association inspectors and the penalties for failure to comply are severe.
I've seen people bleed on food, drop food, sneeze on food etc and package it up like nothing happened. If you don't want to clean your meat before prep that's fine, but if you're saying cooking to the right temperature kills bacteria anyway. Then why should it matter if people wash it or not? I wash my meat (not in the way you guys showed in the video though) because I've worked in factories and i know what goes on there.
You're turning my stomach
NIce ideas my friend ...... I think i will try on my next recipe ! ! ! ! Thanks a lot ! ! !! ANd Hello from FRANCE ! ! ! ! 🌟🍓🍊🍚🍎💖🍄🍭💛🌟🍓🍊
Bonjóur my dude
You don't need to be Einstein to figure out other ways to wash chicken, or any kind of meat. And, I agree with the comments that cite how anyone who thinks there's nothing the chicken goes through in a poultry plant that needs to be cleaned off lives under a rock.
If you can't wash chicken without splashing everywhere, you don't belong in the kitchen to begin with.
if you wash your chicken in the first place you don't belong in the kitchen at all
Which is why your food likely sucks.
@@nakorisilani2352 im not getting salmonella LMAO
@@jasondeblou6226 I was a chef for 25 years, and have been washing my chicken for longer. I've never gotten salmonella. Anyone who thinks washing your chicken is a real threat is a moron.
you have LOL
Seems like after watching this video, I've made more mistakes than I realized whenever I cook any chicken. I'll have to make sure to remember that next time--especially when it comes to thawing them.
If deep frying drumsticks or thighs it helps tremendously to debone them and slice them open to increase surface area and thin them out. Those pieces are thicker and may not fully cook trough otherwise.
It is AL wise A good idea to wash chicken one would be SHOCKED to see that comes off after washing Chicken this sounds so strange to what i was told when i was taking classes in cooking school i think i'll still wash chicken thank you
@@thotpatrol4926 interesting come back thank you for your input
1:52 Wash it in a container with vinegar or fresh squeezed lime/lemon. Pour it carefully down the drain, rinse with water and pour it carefully down the drain... no raw chicken water splash.
please dont do this...
These tips for choosing the right chicken happen to be the same rules I used when I was dating.
As a restaurant manager, I had to cut my own chickens. That leads me to my point: chicken is certainly the most hazardous food you will process, unless you're into Japanese blowfish. You must put the knife and cutting board into the washing machine and wash hands thoroughly and constantly. The growers do their best, but Consumer Reports has never tested a chicken sample and not found some troubling bacteria counts.
Biggest mistake is eating them and then feeling bad about it... then repeating the process 😅🤣
First off you should always wash your meat. Am from the Caribbean and am sorry we never ever get food poising . Here in the USA people are always get food poisoning from meat or chicken. You should was chicken with salt,vinegar and lime. Don’t have the water running second when your finished clean up your dam working area. SOAP AND WATER to clean up your working area.
I'm a licensed chef. Yes, cooking chicken at the required temperature will likely kill E-coli bacteria, but wash your chicken anyhow. I always wash chicken in a large bowl of cold water with three tablespoons of bleach. Then, I rinse it again in plain cold water to remove all of the bleach. Incidentally, it does not change the natural flavor of chicken. It may sound ridiculous, but I've been cooking for 49 years and no one has ever become ill from my cooking.
Alan Morris
👍👍👍👍
Yeah my sis does the bleach. I just use a lot of salt
Sounds like you're using crap chicken and don't know its source
Dead people can't complain right .
@@GeorgeWBush-gh6oy
You should start using the cold water & bleach method. Salt will not kill E-coli bacteria, but bleach will. Sometimes fresh chicken already has E-coli bacteria on it before you buy it from the grocery store.
Chicken skin is disgusting.. and this video scared the shit out of me.. thanks
You can stick a cotton string tied fresh bundle of herbs and lemon wedges in the cavity of a whole chicken and stuff the neck only, stuffing the whole bird means it takes longer to cook.
A meat thermometer I bought years ago is one of my best investments.
Mashed, I like your content but I have to enable my ad blocker on your channel because your videos have too many ads. Try to put at most 3 ads on a 10 minutes long video.
nice
Wash your chicken..just dont do it under running water..fill a bowl or pot..class is over!!
Yes, this can help. But I notice they aren't saying to not wash your hands afterward, and once you are done with the chicken, you have everything that was on the chicken all over your hands.
What they aren't saying is the reason there is a problem with chicken is that it has fecal matter on it, and I am washing the shit off. Then wash my hands, and using the sanitizer on the area.
@@VIKDR1 right..i call it a shit bath that chickens are in after they have been dealt with..wash dem hands folks before, during and after with feeling all over your bird..
Exactly I soak mines in water
@Big Rig Slots Exactly, there is a method too this. People automatically assume that it's being rinsed under the faucet initially from the package. Besides one would want to remove the slime and gamey smell from the meat.
The bible says to wash your handz in running water. ( I do soak my chicken, tenderloin, meat, steak in salt ) why the running water? It if used with soap , wShes away the debris! It just makes logical scence!
How hard are you running your water to get that kind of splash?
Super hard, super high pressure, water laser pressure kind of splash.
Where you washing it... National pride ?
I have not watched this but only read the comments. Washing a chicken is truly optional for one simple reason: the heat will kill any germs anyway and nobody eats a raw chicken... anyway.
I've been rinsing chicken all of my life, and so did my mother, and never had food poisoning🤨🤨🤔🤔
@@scandisnowgirl3696 I'll be 50 this year, really? Whites think they know everything😂😂😂😂
@@scandisnowgirl3696 what are you then?
@@Gcolorina what does their race have to do with anything? 🙄
@@scandisnowgirl3696 native to what??? 😂😂😂 i don't believe in whites scientist
Lol this moron actually said "whites think they know everything" because someone disagreed about washing chicken 😂😂😂
Tried to cook your fried chicken with a air fryer it will work and it's much healthier
Allowing a protein to rest will raise its temp by about 5 Degrees. As mentioned it will still continue to cook.
I can make a mean, tasty stir fry with good quality chix breast. Also, lemon pepper baked chix is another one of my specialties.
Great info!!
Never leave your chicken out for more than two hours, also, always leave your chicken out for more than two hours...
hmmm?
You haven't addressed my favourite part, the Leg Quarters! I usually boil as we don't where I live have a convection oven (only a microwave) so i boil and in the water I use a generous portion of Tarragon. AQlso when done I usually douse the bird quarter in teriyaki sauce. A littla Japese touch as I am in part japanese. Believe it or not, it is easy, simple, and turns out nice for a nice flavoured legquarter! I serve with veges, rice (brown) potatoes, or pasta. Nice.I also have a recipe for Poule de la orange. dice into large cubes good sweet oranges (Naval) stuff inside of whoe bird, add a touch of unsweetened cinnamon and unprocessed cacao power. Bake in a real convection oven (which I don't unfortunately have access to at present, but that will change) and bake at 175C (about 350F) for an hour. Comes out very nice! (I came up with this recipe when I was only 19)
Welcome to Nigeria, where you can only get chicken thighs in store.
Underrated my underpants
I guess for some who can’t go without washing their chicken, maybe the chicken would be washed in a large saucepan where the water is less likely to spread so much and splash so heavily 🧐
I've always been a fan of thighs over breasts mainly because the texture and the taste. I'm all about the dark meat. That said I've baked breaded chicken breasts and they're absolutely outstanding. As the video suggests you do a little tenderizing, give it an egg wash then into seasoned breadcrumbs then bake for about 40 minutes and you'll have some incredibly tasty and juicy chicken breasts.
Yum!!
0
I ALWAYS BUY THE THIGH, IT IS MORE MOIST AND HAD MORE ZINC AND IRON THAN BREAST.
I hate tigh
I buy my poultry LIVE from the VIVERO so NO salmanella or e-coli because it's NOT DECAYING FLESH that is USUALLY SOLD in SUPER MARKETS & Butchers.
Sometimes my buys thigh but she mostly buys leg
@@margeverdan3451
Federal rules require the antibiotics to have cleared the animals’ systems before they can be slaughtered. I do buy organic.
Vinegar and water, that’s how I clean my chicken.
You can rinse off a smelly old slimy chicken. If it stops being smelly it's good to eat!
That's my super tip
I've done that a few times. Jamie Oliver says the same. Wash it. Smell it. If it smells alright it is alright. It's only the surface slime that is going bad. Shift that thoroughly and you have a green light.
How have I survived? But I'm eating delicious chicken so oh well
This is the narrator I prefer :)
h
I have washed or rinsed my chicken for 60 years and I will do so , until I stop cooking ! I do clean the sink afterwards with hot soapy water . IMHO , my method is not a mistake 1 Disgusting to eat unwashed poultry ! There you have it ! lol.
Sorry. Still gonna wash my chicken.
you are 100% correct! those that think rinsing raw meat don't help remove bacteria obviously never talked to a real chef or a real biologist.
Detlef Krold Actually some chicken st grocery stores are super dirty you don’t know the condition the chicken has been through so it’s safe to wash it to remove some bacteria
@@shreksbootyhole674 exactly!
Most chicken comes in prepackaged. So it's not the cleanliness of the store that you have to worry about. Mostly I worry about someone buying food from a dirty store. Also, you are washing all that bacteria into your sink. Hope you are cleaner than the stores you shop at.
@@marlindailey5306 I like to rinse the smell of the packaging off my chicken.
I never use salt on chicken. I just rub sesame oil in to it. Never had an objection to the result.
Who washes chicken I've never heard of that one before. Is it an American thing?
I'm gonna rinse all meat no matter what the "know-it-all's" think ....I just don't have a splash-fest while doing it.
Yup.. and when you see what rinses off its amazing that it would've been in your pan! I soak in water and lol vinegar, or slightly boil with salt first or rinse_ ring it out lol_ then dry it with paper towels.. doing all of this on a protected surface makes clean up much easier. Never had a problem.
These idiots don't want you to get your hands on chicken either, I presume, or you will have to wash them too. Beef is cleaned when first hanging. It is entirely safe from bacteria. That is why they can hang it to tenderize it for so many days. Pork has paracites. Cook it done too, no pink and softened. Fish needs to be cooked until the flakes separate. Then fish paracites will be dead. Freezing can kill them too. Think about wild game. Cook it too.
To be safe I always cook all my chicken to a minimum of 170 degrees and sometimes as much as 190 degrees.
Shake and bake thighs are the best. I take the skin off and shake and bake that by itself. It's almost like bacon.
Gnorf
I am so gonna try that!
The best instructive video ever .very nice Simple recipes! Nicely done video complements from Australia.
Do you live with significant others that both want skin on and skin off? I got a suggestion that will meet everyone's needs. If you don't want the skin but someone else does, remove the skin off your portion. Cook your skinless chicken your style. Bake the skin you removed in the oven with your choice of seasonings until crispy. I recommend in a parchment lined baking sheet. Then take the cooked skin and chop it into bits. Take small tortilla shells (flour or corn) and put the baked skin with chopped onions, cilantro, a lime wedge and hot sauce in the tortilla. Enjoy. No waste and everyone is happy.
When is thigh consider underrated? Everyone knows that thigh and leg are the most requested parts in fast foods.
If you go by the prices you will find that legs and thighs are often on "special" and at a great price which indicates that they are not as popular as the more expensive cuts. Wings used to be totally cheap but are now quite expensive and thighs are - in my opinion - the best part of the chicken but not so popular as the others at this point in time. That is changing as more people find out they are being stupid about chicken thighs and even stupider about chicken breasts. I love chicken thighs...
Breast is most rated at kfc stores because its simply the biggest part and it goes with the wings making wings more special
Is this a video for children or people who have never eaten?
TheInator1234 for idiots
No way I won’t clean chicken.
you are 100% correct! those that think rinsing raw meat don't help remove bacteria obviously never talked to a real chef or a real biologist.
O my I have to wash my chicken especially with viniger
I let my chicken sit in the frig ..uncovered for 12 hours ..to dry out the skin .. then into the oven .. no herbs or spices .. Now thats chicken
ALWAYS rinse ALL cuts of meat!
They put way too many chemicals on our food.
The argument in the video is, you could potentially splash bacteria on yourself and around your kitchen. You don't have to power wash it for crying out loud! As far as chicken goes, I always soak it in a cold "bath" then rinse and cook. My wife and I rinse all cuts of meat. Not ground meat, of course. Anyways, just be mindful about cleaning prep surfaces and washing everything down as you go.
No. In fact, you should never rinse the meat. Rinsing meat actually promotes the spreading of bacteria, and any other contaminants. Soaking it also spreads raw contaminants to new areas (eg: what are you soaking it in?). You want the raw, uncooked meat to have contact with as little surface in your kitchen as possible, so going straight from the container to the pan, or to a prep area that will be decontaminated with borax or 1:50 bleach water, is perfect.
Cooking the meat is the only sure fire way to clean the meat. Cooking kills most _all_ bacteria and contaminants, period (if you're not a goof, like you're trying to cook spoiled meat, that's just lunacy and you should be nowhere near a kitchen in the first place lol). I'm not sure where you've learned to always soak your meat. I hope it's not on the same level of chem-trails buffoonery.
@@zmodem4619 I worked at a packing house and I've come into direct contact with what they spray on our food. It burns and irritates your skin for hours. It's extremely toxic. You do it your way, I'll do it mine.
Sounds good.
I've only worked in a poultry packing facility, and OSHA defines the regulations we are to abide by (US). The fresh slaughtered meats are exposed to a wide variety of chemicals that help keep contamination minimal for packaging purposes. Sick animal meat cannot spread to other meats, so decontamination chemicals have to be used constantly. These are irritants to human skin, eyes, etc, which is why OSHA required all workers in my factory to wear protection whenever we were on the clock; no exceptions. Once the process moved to a finalized prep refrigeration for the shipping dock, or loaded into freezer boxes for the same, the meat was thoroughly inspected for nominal, OSHA certified levels of safety for human consumption.
You weigh the risks associated with anyone who interacts with your life, especially food industry workers, that affects your health. Your desire to wash your meat comes from your fear of chemicals outweighing the chance of just not rinsing, which IS COMPLETELY FINE. There's nothing wrong with that. But, that's really your choice, so saying people should "ALWAYS RINSE" is more of an opinion, not a fact. Just wanted to make that clear. But, I agree that 100% it is _your choice_, because it's your life and that's a large part of life, making choices.
Also, fuck those chemicals, because I had a serious eyewash problem one time that almost resulted in permanent vision loss lol. Oh, man, the food industry lol.
@@zmodem4619 Fair enough. I agree about weighing risks and just determining what makes most sense for that particular person. My wife and I feel better rinsing our meats before cooking. I guess it's subjective. By the way, when I rinse my meat, I'm not power washing it and spraying potential bacteria everywhere! Lol I thought it went without saying to keep a clean prep/cooking environment. But maybe not for some people. Maybe everyone should take a food handlers class lol.
Anthony Bourdain ate raw chicken in Japan. It’s possible, but the chicken has to have been raised the right way.
I have too, it's not really that good. Stick to raw fish and seafood.
I see Coles clips of Curtis stone!! Aussie aussie aussie
Yea, thighs are a secret underrated part of the chicken; only true Chicken lovers appreciate it. Chicken breast is overrated and basic but is the most accepted part to use in American restaurants.
I always wash my chicken meat for 40 years cleaning it from where other people have touch it at a factory.
Unless you're soaping up your bird in the sink, your lukewarm tap water isn't cleaning shit.
The bad bacteria will multiply more if one waits 2 days of that marinading solution before consuming..!?
Well I know whose house I won’t be eating from. To not wash the chicken is disgusting.
Roger Dodger how
Absolutely, chicken thighs. They are always moist and tasty.
LOL, I always wash my chicken, just with nowhere near as much water pressure as in this vid. people who blast their raw chicken with water deserve food poisoning, haha.
If you want to wash/rinse off your chicken then do it! Just be careful you don't have an item out ….like salad sitting not to far from the sink where your rinsing the poultry and it gets splashed from the chicken, unaware you put the salad back in the fridge (instead of throwing it away) you now you have a very possible foodborne illness situation on your hands!
Please understand that the bacteria is all over and inside the chicken, and the only way it's going away, is that it be cooked to 165o for 15 seconds! There are 3 forms of foodborne illness to be aware of: Psychical- (bone-chips, broken glass, metal. etc.), Chemical-(house hold cleaners pesticides, etc.) and the most common Biological-(salmonella, E.coli, Listeria, etc.). Just a few issues you should be aware of and not trusting companies who process your food is wise. But the biggest violators of all is our hands washing them for 20 seconds, and not using the same utensils, lets say: a knife that cut chicken we use to cut lettuce with out be properly sanitized, yeah you guessed it cross- contamination! You know what to do, just thought I'd throw out a few reminders.
Stay safe
Chef P.
Wash your chicken in a container of water in the sink then use a little bit of lemon, lime or vinegar. Then bleach the sink, simple 🙄
What are the food standards in your country?
Because in the US, raw chicken is always defeathered and rinsed at the abattoir, as well as all of the blood drained. Differing amounts of cleaning is done to the birds, as well, including usually cutting out all organs and rinsing those cavaties and cleaning/packaging separately.
By the time it gets to supermarket shelves they've gotten at least two rounds of cleaning, so its a mystery to me why people would think a third rinsing is needed in addition to the cooking process which is meant to kill germs.
It baffles me that rinsing chicken with plain tap water is something that's treated as "common sense" when its an unnecessary step that literally only puts you more at risk.
Captain Barky the chicken I buy is not from the supermarket but from a butchers where it is out in the open on display. I dont know where it has been before nor do I trust anyone to have washed it properly before me, considering the amount of chickens being slaughtered. Plus its a part of certain cultures that we wash our meat. And i said use lemon, lime or vinegar with it, to kill bacteria not just water.
@@hassanjamil7644 lemon lime and water will not kill any food borne bacteria, they're born to survive in stomach acid and get you sick, which is far more acidic than vinegar or lime juice.
In fact this is why we wash all of our dishes with soap after theyve been in contact with meat, bacteria cant survive in basic environments like soapy water, they actually prefer acidic environments.
If you're leaving your meats in mixtures of water, vinegar and citrus for cultural reason, thats not going to get you sick.
However, that is a marinade, nothing about the process you are referring to is making your food safer to eat, it is not "cleaning". Call it rinsing, call it a marinade or seasoning but your meat is not clean of bacteria when you rinse it with these things, it is ONLY clean when you cook it.
who tf has time for that, the high temperature will kill it all
I wash my chicken
Fearnoevil2017 ...Absolutely agree! Been doing so for 45 yrs. and won't stop!
You are clueless how the packing industry treats, actually mistreats chicken. They rip them apart and throw them into cold water and there is still fecal mater in the carcasses. So chicken is NOT CLEAN. It must be handled and cooked as such. Totally different from beef or tofu. Cook it to a high temperature with no sign of pink left. And don't rely on that $1.49 Chinese met thermometer to give you the right temp. Cook it until the thigh is totally softened and loose from the backbone. And deep in the breast too.
This is why one has to calibrate their thermometer before usage, and disinfect it after using. Sometimes a process called "myoglobin" can occur in chicken,(and other meats) this is when oxygen gets trapped in the meat and causes it to stay pink even though its fully cooked at 165o for 15 seconds. This is why a high quality thermometer (you get what you pay for) is crucial in meat cookery.
Marinate chicken in Taco seasoning and Italian Salad dressing.
WE MAINLY eat THIGHS, sometimes eat breasts and drumbsticks, buy a lot of chicken quarters.
Hammering the chicken or any meat to tenderize is the worst thing ever, its better to cut chicken in even sizes. Hammering chicken destroys its texture completely.
The proper way to cook anything is the way the consumer wants it, what gave you the impression that you know everything and no one else knows anything?
I've undercooked my chicken before... twice...
Don't expect me to even touch raw chicken anymore.
Thigh is underrated? Do you live under a rock? Breasts for dieting and thighs for tasty cooking. Everyone knows this
you are so right!
First you say bacteria will multiply when left out for 2 hours, then you say leave the chicken dry for 4 hours.. I'm so confused.
They said to let it dry for 4 hours IN THE FRIDGE
I love the thigh but here in the Philippines the butchers do not know how to cut up a chicken so they cut the thigh in half with half going to the leg and the other half going to the back, It sickens me to see the thigh never being served in fried chicken places here.