from the USDA—have shown how pervasive chicken-washing has become. Among a control group of participants studied, 39% washed their chicken before cooking it. Among that group, 30% reported doing so because they believed it removed blood or slime, and 19% did so because it was what a family member did.
So how did so many people come up with the idea to wash, rinse, or splash our chickens around in the sink before getting down to the business of preparing it for dinner? Some of the blame for the idea’s popularity may fall on the grande dame of American recipes: Julia Child. On page 236 of her massively influential 1961 tomeshe writes, “Because commercially raised chickens, on the whole, are packed in a communal tub of ice during at least part of their processing, it is probably wise to give them a thorough washing and drying before storing or cooking—just to be on the safe side.
How hot is not described. But unless the water is hot enough to fully cook the chicken, this amendment doesn’t check out., when Child explains that she has washed her chicken with hot water to reduce the risk of salmonella. Pépin says that he doesn’t wash his chicken, arguing that “if it’s going to go in a 400-degree oven for an hour or so, if the bacteria are still living, then they deserve to live.
Child’s instructions were at least well-intentioned—salmonella is indeed a leading cause of severe foodborne illness, even resulting in death. It sickens approximately
The reality is that nothing less than operating room sterile technique would prevent the bacteria from spreading around your kitchen (even if you don't wash it), but yet relatively few people get sick from simply handling raw chicken. So there's an unexplained disconnect.
NO.
😩
Saved you a click: no.
No
No.
Simple... I've seen feathers, blood spots and few other debris with the chicken that has a stamp of safety. I was it in a vessel and wash the vessel later. Helps to clean the chicken and it doesn't splash.
I say no. All you’re doing is getting raw chicken juices everywhere. “Washing” with water won’t clean away anything that is harmful anyway.
I do
With food hygenine standards in the UK we don’t need to wash. This is why we are worried about importing poultry from the US.
I’m with Julia.
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