"Steve Calvin" > wrote in message
...
> >
> The rare times that I do cook chicken I do rinse and dry it. I still
> don't understand the fascination with chicken though. No taste to me
> at all, even free range. May as well use tofu. They both pick up
> whatever flavorings you put with 'em but by themselves don't taste
> like much.

Were you aware that chicken breast meat has more protein per gram than beef,
at much lower cost? I would not be surprised if it had higher protein
content than tofu, surely more "complete protein".

Meanwhile.... I always rinse chicken, but in my opinion, the only thing
rinsing does is remove loose physical debris. It does nearly nothing to
remove
bacteria. So, if they think they are reducing cross-contamination of
salmonella and the like, they aren't doing much. But rinsing everything
before use is not a bad idea... as long as your hands aren't facilitating
cross-contamination; meaning, wash them *with soap* between handling,
especially of any proteins. Rinsing isn't cleaning.

Leaving the surface salted will draw moisture out, depending on how long it
is left.