"SPOONS" > wrote in message
.cable.rogers.com...
> 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?
>

Rinsing is a good idea because the chicken can become contaminated with
various nasties during processing. Salt does not clean. While it is used in
the koshering process to draw out residual blood this is not likely to be a
problem with chicken. Salt may help the flavor however.


--
Peter Aitken

Remove the crap from my email address before using.