"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> With poultry one should always salt, rinse, and then douche with fresh
>> lemon/lime juice.
>
> Vinegar is a good meat wash too if you are truly worried about surface
> contamination.

Vinegar works too but it leaves an unpleasant after taste and is a little
too potent, it actually cooks the flesh... for my money citrus is better...
not only do I squeeze the juice all over inside and out I also place the
squeezed rinds inside the cavity, adds good flavor to poultry... often I
push thin slices under the skin too.

>I just give poultry a good hot water rinse.

Cold is better, hot water opens the intercellular spaces and spreads any
surface contamination inside... cold water, like fridge temp, further siezes
the flesh so schmutz can be flushed off without it permeating the
interior... salt and acid also siezes the flesh. When you jump into cold
water your flesh seizes too... don't your nipples get hard... I know cold
water siezes my peepee! LOL