SPOONS wrote:
> Hi all,
>
> The other day I had a friend over for dinner and as I was getting the
> boneless skinless chicken out of it's packaging she says to me..."Aren't you
> going to rinse that???" I said "No, I only do that if I see some blood on
> it." Then she went on to say that when she cooks with chicken she always
> rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
> then when she's ready to cook it she rinses off all of the salt. She says
> she does this because it cleans the chicken. I think it's silly. Am I
> wrong?
>
> Does anyone else do this? Is she wasting her time or does it do anything?
>
> Take care,
> SPOONS ....My photo food log http://www.fotolog.net/giggles
>
>

Rinse the chicken; briefly under cold water. You never know what
particulate matter (grit et cetera,) may be on the skin, and you want to
remove any slimy film that has formed on the surface.

Don't worry about getting water inside the chicken meat. First of all,
the skin is protecting, so is the aponeurosis (membranes that surround
the muscles.) Last but not least, osmosis does not occur that quickly.

As far as spreading bacteria (not spores,) what bacteria are going to
survive a 350 F oven for a couple of hours?

HTH,

Rich



--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero