So my old roomate would always "wash" his meat before cooking it, run it under water and scrub it with his hands...

Washing it more than a quick rinse is only rubbing the bacteria deeper into the meat. It's like trying to scrub a sponge, just on a smaller scale.

It's because when they cut the meat, there's bone dust and nasty shit like that on it. Nothing weird about that at all. I wash my meat. They cut that shit on table saws dude.

If you wash your vegetables why not meat? Wouldn't trust anything from the shop to be clean honestly.

What? Proof. Please if your going to make a statement please link your proof.
>My second post in thread is an article by USDA on washing food please read it.
So your saying to use soap? read the link plz.

Nigga how is a chunk of muscle tissue going to be "clean" after rinsing the surface. If you're buying meats and you grab it, touch the faucet, wash it, splash meat - water all over the sink, touch the faucet, put the meat on a board... You just contaminated more shit than if you just cooked it to the right temperature.

This is very much untrue, unless the meat is going bad there will not be foreign microbes within a cut, they develop on the surface; these are not anaerobic bacteria.

Bone dust

anytime you use frozen poultry the bags they come in say "wash before cooking"

its also a good habit to wash off the ice buildup and expose any bones that were left or in the case of fish some scales that got through.

wash in most cases just means running under warm water for a few seconds

Removed bonnnee dusssstttt

Washing beef would certainly be pointless. The point of cooking a rare steak is to heat sterilize it without cooking it entirely through. It’s a precise timing point. That’s why meat thermometers are a thing. There is a point at which the internal temperature of the meat is high enough to neutralize and dangerous bacteria but not so high as to cook through.

So, you think miniscule ammounts of bone dust will harm you? Just admit it makes no sense.

Wow there's a LOT more retards than I thought in this thread, and I have exceptionally low expectations.

Keep washing your well-done meat, retards. Better wash it again after overcooking it, just to be sure.

you can eat fresh beef raw, just sayin'

vegetables are washed because they were either underground or have some chemicals on them to prevent insects from eating them all. Which in the long run might be toxic. That doesn't apply to meat.

niggers are dirty,they dont even wash their fingernails let alone their meat

I didnt wash my meat either, now it has fucking sores

vegetables are washed because in most groceries they are displayed almost entirely in the open and prone to getting sneezed on, poked, coughed on or just molested by gross people.

What bone dust? Have you ever seen an animal be butchered and slaughtered? I've never seen any bone dust.

It's not about harming you, it's about not eating bone dust and fragments you faggot.

Lmfao

I've been cooking for about 14 yrs now. It depends. Low quality shit is washed cuz rotten blood juicing up the package/bag. Or if it's old. Chicken is usually just run under cold water and drained to remove excess blood. At home I use fresh shit tho and I don't rinse or wash my proteins. Always wash your veggies tho cuz pesticides and fungicides.

>displayed almost entirely in the open and prone to getting sneezed on, poked, coughed on or just molested by gross people.
this

>What?
Thirdworld thing. They unironically used to use bleach (or something similar) so it doesn't go bad instantly, because we didn't had western preservants.
It is not a problem.
Also this.

Have you seen how the meat department slices meat before? You think it's she got with a big meat cleaver or some kind of cartoon shit? I'm just being honest, you want that shit off. Don't have to believe me.

I've never in my whole life chew on a bone fragment product of the meat cutting. Sounds like a fag response to me.

YO WYPIPO CAN´T COOK YALL

Attached: 1347318554060.jpg (468x628, 62K)

ITT / disgusting meat eating subhumans

Texas here.

Thats like 10 dollars worth of money in Africa

U need not look further than that mudslime's english to realize she is retarded. Dont wash your fucking meat. We evolved over millions of years eating really filthy shit. It doesnt matter.

Yes, they use a mechanical, table saw. Still, the ammount of bone dust is minimal. Also, as someone who has worked with bone (made guitar nuts and inlays), bone with water turns into a super sticky glue. You won't "wash it away" with water...

You mean cold water. Any health inspector would shit their pants if they saw u rinsing or defrosting a protein in water above 40°F.

>Larping vegan on a chinese basketweaving forum

The home of steers and queers

Lol

FUCK YOU WHITE DEVIL GIB ME REPARASHUNS FO DAT SLAVERY

Nigga where? This is from walmart wich has over 11,000 stores in the us. Serving millions across america. What kind of cheap frozen chicken are you buying?
>pic of boneless skinless chicken breast.

Attached: 20190722_130127.png (1501x1743, 1.7M)

Busted.....

I tried

oh look, a sane person

wtf are you doing in this retarded thread

save yourself

Hank Hill is rolling in his grave

Once had a friend who would boil sausages for six minutes before cooking them; said it made sure they weren't raw in the middle when cooked.

frozen meats are usually ran through a bath of salt water brine and as a result most bacteria have no chance of survival. The bone dust guy isn't really correct but not entirely wrong. You aren't getting bone dust but a raw bone meal and frozen blood paste from large cutting tools.

"fresh" or tray packed meats in most of the US are re-packaged and cut from larger portions by the instore butcher. In many large scale grocery chains the butcher section is visible through a large glass window. The conditions of those butchers rooms and equipment can vary wildly so the stuff bought in trays should either be frozen and cooked later or run under cool or warm water before cooking to reduce the bacteria from handling.

Hank Hill used propanen for BBQs, he knew nothing about meat, even after that episode where the rest of the Hills discover charcoal coocked BBQs are vastly superior.

not a south thing

i live outside new orleans, nobody washes meat. i've got family in north louisiana and east texas who eat all kinds of garbage game, like squirrels and shit, and nobody washes meat.

washing it just spreads bacteria all over your sink.

i'm a biomolecular chemical engineer. i work with bacterial cultures for my job. this attached picture isn't great, but it gets the point across. the USDA recommendations are for instant "0 second pasteurization". however, you can cook meat at a lower temperature for longer, and achieve the exact same bacterial loads in the meat (virtually zero). this is how sous vide works. you cook the meat at around 130F, but for up to 4 hours, and you achieve the same bacterial loads as you would for instant 145F steak.

Attached: 20150610-sous-vide-chicken-guide-pasteurization-chart.jpg (1500x1177, 97K)

i don't know actually "nigga" i just noticed they don't put it on the packaging anymore. ive been cooking for myself for almost 30 years

Except washing chicken will give you food poisoning

i don't mean for commercial consumption but personal consumption where you rinse and immediately put on the grill or sous vide bag and bath.

i defrost in the fridge for a day if need be

Only if ur a fucking retarded spaz using full nozzle pressure in ur sink, blasting raw chicken blood everywhere.

Shut up bone katana

That's fine then. I've just been drilled for so long on contamination and safety measures it's pretty much innate.

only if you splash fucking contaminated water all over your vegetables and salad and/or forget to wash your cutting board & knife

Attached: download.jpg (275x183, 14K)

why would you do it anyway? what is the purpose? it's just a waste of time and energy, with no benefit.

Learned to wash chicken is some water with vinegar from my moms. Mix of tradition and the face that her family would butcher their own chickens when she was a kid

So what is it that you think
RINSING
raw meat does that is helpful for or to anything?

Read the thread.

Wait do most people have this done at the butcher? Genuinely thought everyone eviscerated it on the spot and hung in their garage or from a tree back home for a couple days to let the blood drip out

Source: redneck family

Attached: aysimwae.jpg (600x587, 42K)

Again, neither are magically fucking up the germs.

It does nothing. Your family is autistic.

Yes. Do u want a plate with a white gelatinous substance attached to your chicken? No? Ok then.

Britfag here. Who the fuck washes meat? I get running frozen chicken under water so it defrosts faster but washing pre packed meat is just fucking weird.

probably a good indication of the hygiene in your workplace if anything.

i worked in a small mexican restaurant where the owner would fire people for bringing raw meats past the rear prep area for any reason. If it was on your gloves and you walked past the wall bam fired.

No, and don't do that. You're just making the bad situation of raw meat being out and open worse.

Let the disease kill the stupid and the weak for maxing their exposure to it. We will survive.

>Who the fuck washes meat
Apparently OP pic related that can't spell his name in English, so he hides it in arabic.

i don't see an answer. there's not any blood in meat, because the blood was removed in the butchering process. myoglobin remains, but that's in the actual tissue of the meat and can't really be removed.

blood forms clots, myoglobin doesn't. when was the last time you saw blood clots in a steak?

You're like a raccoon. You have to compulsively clean things just for the sake of your mental faculties.
You're weak.

Ive been cooking for myself for 4yrs now and i still read the packaging, even if i get the same brand lol.
My guy do you know the things your putting in your body? Do you know what hydrogenated oils are? Its pretty much fat, and it doesn't have to be labeled under fat in the nutrition lables depending on the amount per serving.

Me & gf rapid defrost stuff a lot i.e. I fill the sink with hot water and place frozen meat in it all the time. If it's vacuum sealed I don't unpackage it but if it's something that will float because of trapped air I cut the packaging open to keep it sunken, then just rinse it with water afterwards before cooking. Been doing this for a year since she moved in and yet to get sick.

Exactly. Cold side. Hot side. Raw prep. Fifo. Top/bottom. I'm a Serv Safe Manager so it's ingrained.

So you would eat a boneless chicken breast at 145? Good luck.

>Autistic spasms

This, also, if a meat cut has blood clots, it means the butcher is an idiot and the meat quality probably sucks.

oh man i'm going to blow your mind

just put something heavy on it, and it'll sink!

Attached: index.jpg (225x225, 5K)

Its unavoidable
self.com/story/washing-chicken-before-cooking
First link on google, haven't read it but I'm trusting they provide sources.
people smarter than you and i study these things and as everyone else is saying in this thread, properly cooking and ensuring a thorough temperature all through the meat will kill nearly all bacteria and pathogens.
if you are buying chicken with visible contamination you have bigger problems than not realising you can't contain bacteria while preparing chicken.

nobody is talking about fat or whatever you just learned in school

No. I'm extremely stable and methodical if anything. I don't want to make anyone sick and I never have. And I also serve ceviche and an ahi tuna fish, so I have no probs with raw food.

I asked about that as a kid and got a couple grumblings about it, still always seemed whack to me. Dear diary: Yea Forums made my life better today

kek
no one on this planet owes you shit other than being mauled by a cat or a bear

Wait, what? Yes, hydrogenated oils are shit, but, what does that have to do with meat? It's mainly added to shit made with flours.

Then you're just making extra dishes because if I'm thawing out 5lbs of chicken I have to use like 4 plates to keep it sunk and now said plates are contaminated by raw chicken water, genius.

gonna fry me up some quail medallions after spraying those fat bastards with water and nobody can stop me.

also nobody gets sick when i cook

Chef here. Everyone knows that you need to prepare meat by washing it under warm water and kneading it with your hands. All of you people are retarded.

>NO, YOU'RE CRAZY.

Im sure thats what they do, every time some hunting season comes around they go, from the stories they do all the bull shit.

>chef
>warm water
Wtf man? Did u even get trained?

shouldn't you be at work chef?

absolutely. if you cook poultry for 135 degrees, for 68 minutes, you get the same 6-log reduction in bacteria as you would for instant 165 degree cooking.

i typically cook chicken to 155F and hold it for a minute.

don't take my word for it, read and learn the answer for yourself.

sciencedirect.com/science/article/pii/S1878450X11000035

en.wikipedia.org/wiki/Sterility_assurance_level

Attached: bacteria-temperature-chart.png (600x500, 5K)

That's even less sanitary because you're splashing raw meat water all over your sink area. And I doubt he disinfects the sink every time after too. Gross.

You wouldn't know the 1st thing about passing multiple health inspections with green lights everywhere without Google.
I'm not good at much, but if you want a delicious and safe dish, AMA.

you're making no extra dishes, and you don't have to clean the sink, because you leave the chicken in the package.

I used to do it because blog I followed suggested it. I have since stopped, unless it is chicken packed in brine, but I try my hardest not to buy that at all anymore because it's disgusting

I don't make myself sick and i handle raw meat all the time...
I also have a compromised immune system.

>That's. It.

This why stupid people shouldn't handle traditions

That's not acceptable to any state or county inspection. Unless its duck or quail I think are the only acceptions for poultry, even then a dick inspector will and can red flag you for it.

Jerking off and giving yourself a facial doesn't count as handling raw meet with organic splatter.

I like how you made it gay.

This comes from washing garbage parts of the animal in southern culture. Chitlins for example have to be thoroughly, thoroughly washed.

Ahem* i was responding to this guy who had said that on frozen poultry bags it is labeled "Wash before cooking" i pulled up a picture of a common brand of frozen poultry. Asking where this label was. He replied "ive just noticed they don't put that on the package anymore. Ive been cooking for myself for almost 30yrs"
>To which my statement
Was made to express how ive been cooking at a fraction of the time and i still read the labels. The hydrogenated oil was ment to show i read ingredients put into foods i consume and know what im in for. HOW THE FUCK HAVE YOU BEEN COOKING FOR ALMOST 30yrs AND JUST NOW REALIZE A LABEL CHANGE!!

Lmao just coons saying germs over and over like a big fucking retard. Might as well say the meat has cooties on it

congratulations you think you know what hydrogenated oil was nobody cares again

the figures posted by the FDA, the 165F pasteurization (instant 6-log reduction in bacterial load) are not meant for restaurants, they are meant for home consumers.

by simplifying cooking to just one temperature, you can minimize disease risk for home cooks.

this is not the case for restaurants. if you have ever been to one, you'll notice a disclaimer for eating undercooked meat or shellfish. restaurants do not have to abide by the FDA temperature recommendations. this is why you can buy a rare steak at a restaurant.

regardless, read the material, and understand the concept. don't fight me over rules here, just look at the explanation.

if nothing else, you accept that sous vide is a thing, and people eat it, and it doesn't make them sick, even though it isn't cooked until 165F.

restaurants cook things higher than at home.

So let's see what sounds safer, put 4 plates in a sink with Saran wrapped chicken and trust that it is 100% water tight wrapped and the chicken not any existing bacteria in the sink where you put sorry dishes will contaminate the plates, and consider the plates clean, then eat off them OR slice the Saran wrap open, and once the little absorbent packet under the chicken takes on enough water to sink, just allowing it to defrost in the water, contaminating only my sink, which once any dish hits it is not eaten off of until ran through the dishwasher anyways, and the chicken is then cooked killing any bacteria it may have acquired from the sink. You are beyond stupid. Would you put a plate in your sink underwater even by itself then dry it and call it still clean and eat off it? The same sink you put dirty dishes and people wash their hands?

>self.com/story/washing-chicken-before-cooking
>"...splashes its juices around onto surrounding countertops, foods, and utensils.."
yes, like I said - due to splashing and lazy sanitation habits. don't be a duck and you'll be fine. treat ANYTHING that touches raw poultry as contaminated: hands, knife, cutting board, etc. wash in hot soapy water immediately after you're done working with raw poultry. vegetables, salads and anything else you should be using a separate prep area and separate tools but if not, wash everything in hot soapy water after any raw prep no matter how minor.

Attached: Salmonella-in-poultry-still-a-major-risk-says-EU-alert-service_wrbm_large.jpg (749x499, 68K)

lol, I've never read any "wash before cooking" label. Then again, I mostly purchase meat directly from the butcher inside grocery stores. Which is a normal butcher that cuts the meat you chose how you chose in front of you.

Lol lots of summer fags with no jobs in here. There's no fucking reason to wash meat. That's retarded. I've worked in 10+ kitchens in my life, and I'm currently a sous-chef. I've literally NEVER seen it done. You think your meat needs to be washed? Lol good luck with that request at a restaurant.

you mean your mother mostly purchases right?

>I think your missing the point.
30yrs of cooking guy could have bought the same brand of chicken and one day the label says "Now with Bull Cum for flavor" he wouldn't have noticed it.

Hey asshole, nobody here gives a fuck about shithole countries, half of all your food is fucking spray paint and arsenic anyway go ahead and see what washing it does for you.

This thread is for first worlders eating real food only

The simple fact is the act of cooking eliminates any bacteria that could possibly have been left on the meat after a washing.

why stack plates on it? put a cup on it, but a fucking rock on it. i'm not here to convert you dude i don't give a fuck what you do with your sink. i'm just saying you could save yourself some work by solving the problem in a different way.

if you don't want the sink dirty, you could put the chicken in a bowl, then you just clean the bowl. there are a million ways to solve this problem. don't take this as an attack on your character, my man.

considering youre probably the only person who knows what bull semen tastes like youre probably right

No, I mean myself, I'm 33, live by myself and cook my own shit.
Not everyone's like you.

you cook feces?

Attached: doubt.jpg (600x341, 20K)

you have a meat thermometer? cook a chicken breast to an internal temp of 155F, keep the heat on for one minute, then pull the chicken off.

you won't get sick, because there is a time/temperature relationship with bacteria. the meat tastes better, because there is less protein destruction from higher heats.

as a cool comparison, think about how a fever works. it's not very hot, around 100F, but it kills bacteria because it's hours or days.

That really rusteled my jimmies

I agree almost entirely, the only point i want to be making is that when you wash chicken you can't contain the splashing, we aren't talking kids in a paddling pool we are talking about microbes.
just don't wash it and thoroughly cook it. Make sure you don't cross contaminate and store raw and cooked separately etc. All those things which aren't specifically the topic of the thread.

kek only my own. Self-cropophagy anyone?
Nah, just kidding, made a poor wording choise.

I prefer my feces raw.

All oils are fats, and not all fats are unhealthy. Partially hydrogenated oils, or trans fats, got a really bad wrap last decade. Bad science funded by sugar lobbyists wanted you to believe fats were the primary cause of heart disease, instead of the true culprit sugar and refined carbs. Trans fats are still considered unhealthy fats (no surprise, they're in all fried food) but they aren't nearly as bad as high fructose corn syrup (which because of government funded corn farming is in pretty much everything these days).

You're all fucking stupid for killing the germs in the first place

we argue about some inane fucking shit

This

image source:

seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

Attached: 20150610-sous-vide-chicken-guide-cold-to-hot.jpg (1500x1125, 287K)

work as a chef.
studied hard for it too.
I only see "african-americans" or africans ask for their meat to be well done.
then I go online and I see them bitch about whiteys not having any food culture.

I laugh when we serve them killed-again meat. hard.

i like how egg yolks are bad for you one year then good for you another.

Well, yes, this is Yea Forums.

id say unless its dropped on the floor, or u wanna whole-sale get rid of anything u cut off, but dodnt pull off, u dont need to wash it, reasonably, but after mentioning it, i feel like id give it a wash

I never said I don't want the sink dirty. The kitchen sink is an accepted germ basin in the household just like the toilet or the tub. I just don't get how you think it is easier to have to decontaminate anything used to weigh it down or defrost it in other than the sink, than to just slice holes in the packaging so it won't float in the sink and fill the sink with hot water, when the sink is already a dirty area I'm not worried about contaminating because anything that goes into my sinks next stop is the dishwasher.

You're an idiot. I've been in dozens of grocery store butcher rooms and they were all virtually spotless.

If they weren't someone would be getting sick basically daily from eating their product. How long do you think that would last? Dumbass.

>frozen blood paste
Oh my bad, you already admitted your severe retardation

>140 F (60 F)

>worrying about germs
>puts raw meat in hot water
Good job retard

you wash chicken, you contaminate EVERY single mm of surface that got wet with bacteria.

Please, if you think like that, do us all a favor and do wash your chicken next time...

tbh i'd rather see these kinds of threads than the constant shit that gets posted anyway. This is how the old Yea Forums used to be really but with a bit less of people getting overly defensive when they could just type out their arguments

Thanks for that, got any reads for me or am i going to find the proof myself? You definetly gave me something to chew on.

all human beings are perfect i guess

Yeah, me too, this is way better than cock rating threads.

I wash everything before cooking, every time. I also have separate cutting boards for meats and vegetables.

Yeah, you've been cooking yourself 1/72 of a cent/ton imported third world frozen seagull that says to wash it on the label I guess bub. Maybe that's all the food stamps get you, I dunno, I'm not a poor welfare minority

It is in hot water for like an hour to rapid deforst then goes into the oven. How is this dangerous?

>Washing meat, especially chicken is essential, since they can use bleach there.

Bleach? I wouldn't recommend consuming bleached chicken. This is like something you'd see a germophobe do on 1000 ways to die, but I'm not going to argue with natural selection here.

Attached: 695.jpg (225x300, 8K)

Its awful isn't it? Most current research says eggs are fine for you, eat them every day if you want, just don't eat more than one in a meal.

I read that and I decided, you know what, fuck modern dietary science. I'm not giving up my two egg breakfast because of this research that's bound to be proven wrong eventually.

I do it because when I take it out
the package it’s bloody and I don’t want
it on there or because it’s slimy. I wash
my meat also after hunting to get the
blood off to cook quicker.

Meats sitting at a temperature between 0-65 is never a good idea

learn how to spell, you're making us look bad. also wet meat looks nasty as fuck when you cook it, did he at least pat it down with paper towels afterwards?

How is splashing unavoidable? That's bullshit.

Look.... Just use one hand and suspend the chicken under your kitchen's tall faucet. Then VERY SLOWLY run warm water over the bird while using your other hand to rub the water all over the surface. As long as the water is SLOW there is zero splashing... your hands are doing all the work. If you're not a complete donkey, the only thing that should be contaminated after this procedure is the sink, the chicken, and your hands.

Of course, if you put the water on full blast like a fool, then you end up splashing yourself, your walls and whatever else you're preparing with delicious salmonella.

Attached: download.jpg (292x173, 8K)

unless it was one of those cock rate threads where people started days long arguments over which breed of chicken was the most robust.

Attached: 1562474711974.jpg (1162x1154, 204K)

Never defrost anything in hot water. It's like nitrous oxide for germ reproduction. Use cold water or even better, just put it in the fridge.

>all these dirty niggers okay with eating cooked germs

>Trans fats are still considered unhealthy fats (no surprise, they're in all fried food) but they aren't nearly as bad as high fructose corn syrup

>Fallacy of relative privation
or "not as bad as"

don't worry about the lead in your water, because some things are even worse!
trans fats and sugar are bad for totally different reasons. trans fats are bad for you in any amount, as they necessarily reduce LDL relative to HDL.

fructose is fructose is fructose, and whether you get it from table sugar or from honey or from HFCS, it's chemically identical and is metabolized in the same exact way.

eat less sugar period. HFCS is commonly 55% fructose, remainder glucose. by comparison, sucrose (table sugar) is composed of 50% fructose.

it's not the HFCS, it's the sugar. period. eat less of it.

It shouldn't be bloody on the package. That's gross.
Buy better quality cuts.

Washing veg makes sense, you're washing the dirt and shit off from the ground.

Washing meat is fucking retarded, if there is any bacteria, all you're doing is spreading it around your sink and kitchen.

Cook it properly and the bacteria is dealt with.

I don't have very good internet right now so I can't research for you. I'm intimately familiar with the topic though, so I'm comfortable telling you what I know. Still, I'd hope you wouldn't believe me without independently verifying.

not my pic but you get the idea. i don't have anything to say about the website, the graphic was sufficient, however

Someone doesn't understand microbiology and fluid dynamics. No matter how gently you rub that water its going to squirt out in tiny, not visible to the human eye streams from the pressure you re currently. This contains more then enough bacteria to fuck you shit.

We usually cook lower actually, cuz our standards are so high, we can execute a medium rare steak or burger, while knowing you won't get sick. Even steak tartar, with a raw egg on top, well seasoned.

what if you need to defrost something quickly? the microwave any safer?

Yeah well, most of those threads are not started by people who breed poultry. Not sure but it's the impression I get.

Weird been doing it for like a year now and never got sick. My fridge takes like 2 days to thaw meat & I can't plan that far ahead for fresh meals. How long does cold water take?

all germs hur durr

White people have been eating germ meat for centuries and they conquered the world, weird huh?

fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/the-big-thaw-safe-defrosting-methods-for-consumers

she should add a little bit of pork tatar to that

You americans are paranoid as fuck, what kind of shitty meat you got there that warrants this panic? I don't obsessively clean imediatelly after cutting meat as if you were working with some kind of bio-weapon lmao

Attached: 🤔.png (160x160, 12K)

It's the excess blood, especially with chicken, that leaves this nasty cooked goo that isn't appealing or appetizing at all. Go for it at home. But if I'm selling chicken for 20 bucks, it's gotta look and taste great.

things don't change temperature instantly. the outside warms up and gradually the inside warms up.

you kill bacteria in cooking, but the problem is toxins produced by the bacteria (as well oxidation of fat, etc). plus, you could par-cook the meat and then fuck up the texture. it's just not a good idea to do so.

Attached: index.jpg (281x179, 8K)

I even have a dish drying rack for stuff I hand wash right next to the sink & never got sick

Most american chicken is bleached as you don't vaccinate your chicken against salmonella, and you have no laws preventing farmers housing too many chickens together.

It would be a fallacy if that was the point I was making. I never argued trans fats were good for you though. They're just not as bad as most people think they are.

Also fructose is fructose. That means it goes straight to your liver and stresses your pancreas even more than normal sugars. Honey does the same thing by the way. Again, I'm not saying HFCS is especially bad, all I said is that it's put into a lot of things it doesn't need to be in, and it's worse for you than the very easy to obtain plain sugar alternative.

I don't bother freezing most meat. I go shopping once a week and keep fresh meat in the fridge. Meat shouldn't go bad for a week if kept cold and I never have to worry about defrosting.

Brazilians and Venezuelans do have a reason to be paranoid though

the FDA standards are to protect idiots. it's better to have people eat a shoe leather steak than to get sick.

Southerner here. Literally port city in Alabama south. Quite literally the most Southern you can go without going to Florida.

Was always taught to wash chicken off before cooking it. I never do it because I'm not retarded.

It may have been an old time thing but yeah.

Trans fats are just another in a long list of boogeyman foods.

Sugar is king. Sugar is what kills. But the sugar lobby is very, very powerful.

If you wash your stakes you are mentally ill. And thats a fact.

you literally started your post with a reason nobody should listen to you

Aren't you worried about it contaminating non-cooking foods in your fridge that you eat?

I couldn't agree more user

You just said the opposite of what I was trying to portray. Most commercial kitchens are leagues beyond what you should attempt at home.

Oh alright then, yeah i will defintly look into it.

Attached: 1563408230876.jpg (312x471, 17K)

Maybe we wash it to get the dirt or rocks off it, but I wouldn't wash store bought meat. Dude just sounds like an idiot. You guys are looking too deeply into this.

I mean, I guess but any citizen of first world country with health and safety legislation shouldn't have to worry THIS much

We process our meat after hunting. You do wash the meat then, we typically soak deer to get some gameiness out as well. Once you get dirt and hair off the first time, you don't need to wash again.

OP is white.
This was supposed to be a race bait type thread but summer grabbed it and ran with it.
No "spic" says heck let alone types it.
Any...ANY southern nigger loves making fun of white people because they dont wash their chicken. Proof need? Check out any youtube vid of a southern nigger home chef doing a fried chicken video. Also read the comments .

I have a meat drawer just for meat I swab out and just keep it in its plastic container. I don't mop the shelves with ground beef.

True, not arguing that. But trans fats are fats. I rather consume fats in a nice, big steak than trans fats in a shitty cookie.

American meat is disgusting.

All you have go worry about is contact, keep it contained and it's fine. Also freezing meat greatly lowers its quality once prepared. You should really try using the fridge for nice meals.

All you’re going to do is spray already forming salmonella bacteria all around your kitchen sink and counters. Cooking that shit is what kills bacteria, not rinsing it. This is why hospitals don’t “rinse” and infection to cure it.

Now if this street side meat from Namibia then yes it probably has fly eggs and actual feces from under the butchers fingernails on it.

This made me actually lol

Because foodborne microbic bacteria can't crawl through crevices into other areas of the fridge. Got it.

And just who the fuck is arguing that trans fats aren't fats?

I know what you think you mean, but we are talking abouy microbes.
but personally what you do is none of my business all i am saying is that people that are equipped with high quality lab equipment and paid to decide the safest way to do things say don't wash and it would probably benefit you to pay attention.
There's a lot of 'but i do it and i never get sick' in this thread, luck is a factor that does not last for ever. I got food poisoning from someone who said they never bother to wash their hands before cooking and they never had any trouble. I only ate once at their house.
You can eat raw cicken and not get sick once or twice maybe but its not because its safe to eat, you got lucky and your body managed to beat the microbes. There's a difference between anecdotal evidence and reproducible scientific testing.

c'mon man nobody really took the bait you can drop it now

we're probably arguing a fairly similar point, i just don't like absolutes.

> I never argued trans fats were good for you though. They're just not as bad as most people think they are.
the western diet has a pretty poor balance of fats, and as a consequence, higher-than-average cases of high cholesterol, stroke, heart disease, etc.

>and it's worse for you than the very easy to obtain plain sugar alternative.
i'm inclined to disagree. HFCS is 5% "worse" for you than sucrose, due to 5% more fructose. that's "per unit mass". however, it's also sweeter, and you may consume less of it, but that's not worth discussing.

realize that sucrose (table sugar) is broken down into glucose and fructose in the small intestine by "sucrase". so when it's absorbed into your blood, it's effectively identical to HFCS (of course, other than 55% fructose in HFCS, and 50% in table sugar).

a potential solution is to replace table sugar with d-glucose (dextrose), which has a lower glycemic index because it can be used directly.

an even better solution is to eat less sugar.

again, i'm not fighting you, we have similar views. the core argument i'm making is that:

>sugar (sucrose) is effectively exactly as bad as HFCS

and

>replacing HFCS with sugar will accomplish effectively nothing

yes. the 165F is for home gamers who don't know anything about anything. a trained chef is able to understand rest times, and how temperature and time interact

Your truly a retard. I literaly say how i ask other blacks(my friends) what they do. I asked if it was just a culture thing. Because clarly it isn't a race thing. Also i can't freaking type heck? What in the holy cow is wrong with how i use words for you to know my race?

hope you're not implying unsaturated fats, saturated fats, and trans fats are all nutritionally equivalent, or have the same health impacts.

Ermm no one, that's why I said I wasn't arguing with anything I was replying to, just commenting on the subject of trans fats.
The food industry is adding fat and corn syrup to everything needlessly (well, I'm guessing economic reasons).

No, no one said that and I didn't imply it.

Lmao, samefagging this hard trying to bait and just failing over and over.

soaking doesn't do anything. gaminess comes from the fat of the animal. a lean venison is much less "gamey" than a fatty cut. since it's a component of the fat, a soak wont actually pull that flavor out.

in my experience, trimming the fat and marination both reduce the gamey flavor.

You need to let meat rise for 3 hours at room temp, you fucking pleeb. Go back to culinary school.

im gonna give this a try

>economic reasons
this is the core of it.

poor people, people who don't know any better, and people who don't care, are all fucked by this system.

if you are a potato chip maker, and you can put 5% more fats, or more sugar into your chips for pennies, but it increases your margins, you'll do it.

people, as consumers, have agency. they vote with their dollar. it's unfortunate for those of us that would rather have more "good shit" available, but people have the liberty to buy whatever garbage they want to, and consume that garbage.

in effect, i don't think the problem is with the companies making the food. they are just giving the customer what they want.

the problem is with the people. they lack self control, or self respect, or education.

in a similar vein: cigarettes. they are absolutely bad for those who consume them. is the tobacco maker the problem, or the smoker? should the consumer be free to purchase this product, and the seller free to sell it?

yes, im a country music tranny.

Op here. From what ive read, people wash meat because they always have. There truly are some bots in the world. Its like how people tap their soda pop can before opening it. Im going to remain unwashing my meat before use and continue sanitary handeling and cooking standards.

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>he's from the south
Found your problem.

Yeah I agree with your points.
I think education is key, then people can choose what to fill their bodies with and assume the consequences.

trying this hard to shitpost

yeah you can't really force some people to change. and it doesn't matter much anyway.

in the same way you should refrigerate ketchup (because the fuckin bottle says to), you probably wont get sick from not doing it, so people will probably never stop if that's how they've been raised.

You're just a degenerate country fag. Alabamian here, washing your meat is an inbred habit

> 21st century
> still eats flesh from a sentient being

kek

This is a dumb argument. Most people who wash meat are already scared of all the germs so they’d be careful with any splashing and clean any surfaces after.

There’s no real reason to wash meat because the cooking kills the germs - and for red meat the germs are only really on the surface of whole chunks.

Having said that, there’s also no real reason to not wash meat, it doesn’t get rid of the bacteria but the cross contamination argument is poor because it’s not technically an argument against the washing process itself.

No. That’s the most bullshit post I’ve heard on this thread.

Meat thermometers are a thing so you know what the temperature is - because it’s hard to tell the difference between all the different types of doneness. It makes it easier to tell how cooked the steak or chicken is without slicing it in half

gr8 b8 m8

The reason to not wash meat is simple: it's a waste of time and water.

>then a dick inspector will and can red flag you for it.
Yikes. This brings back terrible memories of penis inspection day at school.

it's not actually bullshit. i'm not that guy, but i posted about a similar thing.

see:
also look up the concept of "sous vide". you put meat in a bag, in water at a set temperature, for hours. it pasteurizes the meat (kills bacteria) even though the temperature is kept 30F-40F lower than what is advised by FDA for traditional "cooking"

>cooking for 14 years
>thinks there is actual blood in packaged meat

It’s their time so I don’t care.

It’s not that much of a waste of water - you could easily offset that water by showering for about 2 minutes less

Nah his post is still bullshit, I was denying that it’s a precise timing point and that that’s the reason we have near thermometers.

The FDA is retarded in it’s suggestions anyway. I’m pretty sure sous vide is more about getting that perfect doneness rather than about the bacteria. I’m not denying that it pasteurises, I’m just saying that’s not the reason sous vide is a thing.

I mean the soaps a little much, but I run my meat under the water after I cook it. Gets rid of the grease

Anyone use snap?

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Are you retarded? If you put something heavy on it you don’t have to cut open the package, and then the water isn’t chicken water. The fuck is wrong with people, there’s literally nothing to gain by washing meats.

I’m from the white Southerner, only time I’ve ever washed off meat was from a marinade that was meant to be rinsed before cooking.
Your roommate and his family is weird as fuck.

Fruits/vegetables have pesticides on them. When’s the last time you sprayed your chicken nuggets for pests?
Dumbass.

>I’m pretty sure sous vide is more about getting that perfect doneness rather than about the bacteria.
for sure. if it was about bacteria and not doneness, you'd just torch the fuck out of meat to guarantee that it's sterile. i meant to imply that since sous vide IS a thing, that it MUST kill bacteria. it's to show that food safety is a combination of temperature and time. it's just that FDA recommends a temperature where the time is 0 seconds.

the done-ness is because the proteins that make up muscle tissue start to break down at a higher temp than bacteria start to die. so if you keep the temperature right below the temp where the muscle starts to break down and get tough, then you can get a safe food without having to sacrifice texture.

If he's from the south they may have "washed" the meat because it may have been low quality huntsman scrap that some people wash incase of a small worm problem in game animals That's the most logical answer besides his mother beong a germaphobic person.

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Mmm wet meat..

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If you're buying meat from the store. It's probably processed in a place that isnt in the wide open so less exposed to bugs, dirt, and the likes. It's less likely to be dirty.

My mom has the habit of washing chicken, because it's a porous meat, with a quick soak in water and vinegar.

Gives the meat a little bit of added flavor too, but she doesn't do it with any other kind of meat.

I have redneck inlaws and there's a guy in their hick town that processes deer for all the local hunters in exchange for some of the meat. I think they just go to him out of charity because that's pretty much all he does.

Yahtzee.
>these other fools aren't even brining.
>why are you wasting time in the kitchen

damn son, you're dumb or this is a really nice hook