We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
Quite often I just throw it straight into the wok.

But it was recently suggested to me that I should really wash it first for
hygiene reasons. is this really necessary since i'm not sure how i could dry
all the pieces before frying? thanks for any advice.

"JWBH" > wrote in message
...
> We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> Quite often I just throw it straight into the wok.
>
> But it was recently suggested to me that I should really wash it first for
> hygiene reasons. is this really necessary since i'm not sure how i could
> dry
> all the pieces before frying? thanks for any advice.
>

I wash all poultry before cooking. Wash it in a collander then shake
as much water out as you can and dry it on a thick pad of paper
towels--or two, one on top.

JWBH wrote:

> We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> Quite often I just throw it straight into the wok.
>
> But it was recently suggested to me that I should really wash it first for
> hygiene reasons. is this really necessary since i'm not sure how i could dry
> all the pieces before frying? thanks for any advice.

If you are cooking the turkey until it is done, and it reaches a minimum
safe temperature (180F) then you shouldn't have to worry about it. The
heat will kill almost anything on it.


Dawn

"Dawn" > wrote:
>
> If you are cooking the turkey until it is done, and it reaches a minimum
> safe temperature (180F) then you shouldn't have to worry about it. The
> heat will kill almost anything on it.
>

This is true but I still don't want to eat that sticky slime that poultry
seems to have on it when I buy it.

In article >, "cybercat" >
wrote:

> "JWBH" > wrote in message
> ...
> > We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> > Quite often I just throw it straight into the wok.
> >
> > But it was recently suggested to me that I should really wash it first for
> > hygiene reasons. is this really necessary since i'm not sure how i could
> > dry
> > all the pieces before frying? thanks for any advice.
> >
>
> I wash all poultry before cooking. Wash it in a collander then shake
> as much water out as you can and dry it on a thick pad of paper
> towels--or two, one on top.

Why do you dry it? I use a screen colander and just drain it well. I've
never bothered to dry it?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >, "cybercat" >
> wrote:
>
> > "JWBH" > wrote in message
[snip]
> >
> > I wash all poultry before cooking. Wash it in a collander then shake
> > as much water out as you can and dry it on a thick pad of paper
> > towels--or two, one on top.
>
> Why do you dry it? I use a screen colander and just drain it well. I've
> never bothered to dry it?
> --

Depends on what you're making. If you want browned meat/poultry, the
results are much better if it's dry when it hits the hot oil. If
you're stirfrying, dry food won't lower the temp of the hot oil and pan
as much as wet. -aem

In article . com>,
"aem" > wrote:

> Omelet wrote:
> > In article >, "cybercat" >
> > wrote:
> >
> > > "JWBH" > wrote in message
> [snip]
> > >
> > > I wash all poultry before cooking. Wash it in a collander then shake
> > > as much water out as you can and dry it on a thick pad of paper
> > > towels--or two, one on top.
> >
> > Why do you dry it? I use a screen colander and just drain it well. I've
> > never bothered to dry it?
> > --
>
> Depends on what you're making. If you want browned meat/poultry, the
> results are much better if it's dry when it hits the hot oil. If
> you're stirfrying, dry food won't lower the temp of the hot oil and pan
> as much as wet. -aem

Okay, makes sense I guess......

I just never thought it was all that wet if I drained it in a screen.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

>> I wash all poultry before cooking. Wash it in a collander then shake
>> as much water out as you can and dry it on a thick pad of paper
>> towels--or two, one on top.
>
> Why do you dry it? I use a screen colander and just drain it well. I've
> never bothered to dry it?

I just open the package and wash it in the sink, laying it down in the
clean sink as I do the other pieces.
It goes from sink to plate/baking dish for continued prep. I don't see
any point in adding a colander to the procedure even though I'd just
toss it into the dishwasher anyway.
I always mix up a small container of bleach water to wash my
counters/sink down with when I'm done with raw chicken.

In article >,
Goomba38 > wrote:

> Omelet wrote:
>
> >> I wash all poultry before cooking. Wash it in a collander then shake
> >> as much water out as you can and dry it on a thick pad of paper
> >> towels--or two, one on top.
> >
> > Why do you dry it? I use a screen colander and just drain it well. I've
> > never bothered to dry it?
>
> I just open the package and wash it in the sink, laying it down in the
> clean sink as I do the other pieces.
> It goes from sink to plate/baking dish for continued prep. I don't see
> any point in adding a colander to the procedure even though I'd just
> toss it into the dishwasher anyway.
> I always mix up a small container of bleach water to wash my
> counters/sink down with when I'm done with raw chicken.

Mm, to me the screen colander is convenient. I always use one for
rinsing meat or veggies. I have two of them and just give them a quick
wash in hot soapy dishwater.

But, we might be talking different types of meat. If I'm rinsing bone
in, no, I don't use a colander. For things like shrimp and boneless
skinless chicken, I find a colander to be very convenient so I can rinse
a batch rather than rinsing one item at a time.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote
> Mm, to me the screen colander is convenient. I always use one for
> rinsing meat or veggies. I have two of them and just give them a quick
> wash in hot soapy dishwater.
>
> But, we might be talking different types of meat. If I'm rinsing bone
> in, no, I don't use a colander. For things like shrimp and boneless
> skinless chicken, I find a colander to be very convenient so I can rinse
> a batch rather than rinsing one item at a time.
> --

I never lay food in my sink. I bleach it regularly, but I am not the only
one in the house using the sink.

I know my collander is clean.

Plus, draining the water means using less paper towels.

Frying things that are wet gets messy. They spit.

"aem" > wrote in message
ups.com...
> Omelet wrote:
>> In article >, "cybercat" >
>> wrote:
>>
>> > "JWBH" > wrote in message
> [snip]
>> >
>> > I wash all poultry before cooking. Wash it in a collander then shake
>> > as much water out as you can and dry it on a thick pad of paper
>> > towels--or two, one on top.
>>
>> Why do you dry it? I use a screen colander and just drain it well. I've
>> never bothered to dry it?
>> --
>
> Depends on what you're making. If you want browned meat/poultry, the
> results are much better if it's dry when it hits the hot oil. If
> you're stirfrying, dry food won't lower the temp of the hot oil and pan
> as much as wet. -aem
>

Yep. And if you're deep frying, which I do not do often, water makes
the oil spit.

"JWBH" > schreef in bericht
...
> We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> Quite often I just throw it straight into the wok.
>
> But it was recently suggested to me that I should really wash it first for
> hygiene reasons. is this really necessary since i'm not sure how i could
> dry
> all the pieces before frying? thanks for any advice.
>
>
>
I never wash my meat. I suspect it would get wetter and less suitable for
quick frying, even after drying it. And whate ver you dry it with, will then
ahve thgersm on it - not something you'd want to keep aroudn the kitchen
(cross-contamination).

Frying will kill the germs.

"cybercat" > schreef in bericht
...
>
> "Dawn" > wrote:
>>
>> If you are cooking the turkey until it is done, and it reaches a minimum
>> safe temperature (180F) then you shouldn't have to worry about it. The
>> heat will kill almost anything on it.
>>
>
> This is true but I still don't want to eat that sticky slime that poultry
> seems to have on it when I buy it.
>
Ew. I've never seen poultry like that.

In article >,
"cybercat" > wrote:

> "aem" > wrote in message
> ups.com...
> > Omelet wrote:
> >> In article >, "cybercat" >
> >> wrote:
> >>
> >> > "JWBH" > wrote in message
> > [snip]
> >> >
> >> > I wash all poultry before cooking. Wash it in a collander then shake
> >> > as much water out as you can and dry it on a thick pad of paper
> >> > towels--or two, one on top.
> >>
> >> Why do you dry it? I use a screen colander and just drain it well. I've
> >> never bothered to dry it?
> >> --
> >
> > Depends on what you're making. If you want browned meat/poultry, the
> > results are much better if it's dry when it hits the hot oil. If
> > you're stirfrying, dry food won't lower the temp of the hot oil and pan
> > as much as wet. -aem
> >
>
> Yep. And if you're deep frying, which I do not do often, water makes
> the oil spit.

But water is what I use to make the spiced rice flour and cornstarch mix
stick to the meat. I don't use batters.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

JWBH wrote:
> We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> Quite often I just throw it straight into the wok.
>
> But it was recently suggested to me that I should really wash it first for
> hygiene reasons. is this really necessary since i'm not sure how i could dry
> all the pieces before frying? thanks for any advice.
>
>
>

you're not talking about washing it with soap are you? Because I've never seen
that. I've heard of people rinsing the meat off, but plain water won't kill
any germ. The heat from cooking it will.

I imagine it can't hurt anything to rinse it.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

"The Bubbo" > wrote in message
...
> JWBH wrote:
>> We quite like the 'diced' turkey leg meat we get from tesco's
>> supermarket.
>> Quite often I just throw it straight into the wok.
>>
>> But it was recently suggested to me that I should really wash it first
>> for
>> hygiene reasons. is this really necessary since i'm not sure how i could
>> dry
>> all the pieces before frying? thanks for any advice.
>>
>>
>>
>
> you're not talking about washing it with soap are you? Because I've never
> seen
> that. I've heard of people rinsing the meat off, but plain water won't
> kill
> any germ. The heat from cooking it will.
>
> I imagine it can't hurt anything to rinse it.
>

Probably not, but what a pain. To each his own though. I never wash meat,
poultry, fish - anything really. Well that's not true, sometimes I wash my
hands.

This reminds me of neigbours who kept their house really, really hot so
they didn't get sick. When I was visiting one day, I noticed that on their
kitchen table they had one of those lazy susan thingies packed with pills.

Funny thing is, they came down with more sicknesses than anyone else I knew.

elaine

The Bubbo wrote:
> JWBH wrote:
> > We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> > Quite often I just throw it straight into the wok.
> >
> > But it was recently suggested to me that I should really wash it first for
> > hygiene reasons. is this really necessary since i'm not sure how i could dry
> > all the pieces before frying? thanks for any advice.
> >
> >
> >
>
> you're not talking about washing it with soap are you? Because I've never seen
> that. I've heard of people rinsing the meat off, but plain water won't kill
> any germ. The heat from cooking it will.
>
> I imagine it can't hurt anything to rinse it.

You'd be amazed at what schmutz is on the surface of butchered meats,
especially on meat cut up into bits; bone chips is common, and then
anything one finds when they sweep the floor, mouse turds, bug barts,
pubic hairs, plain old dirt, etc. , sometimes bit of metal and shards
of glass. I rinse all meats, well. And I would never buy meat cut up
into such small bits, way too much surface area for my liking... what's
so difficult to cut up a whole section of turkey yourself... if all you
want is the leg meat turkey legs are commonly sold whole.

People who don't wash the meats they bring home you can bet your bippy
that they don't bathe.

Sheldon

"Sheldon" > wrote in message
oups.com...
>
> The Bubbo wrote:
>> JWBH wrote:
>> > We quite like the 'diced' turkey leg meat we get from tesco's
>> > supermarket.
>> > Quite often I just throw it straight into the wok.
>> >
>> > But it was recently suggested to me that I should really wash it first
>> > for
>> > hygiene reasons. is this really necessary since i'm not sure how i
>> > could dry
>> > all the pieces before frying? thanks for any advice.
>> >
>> >
>> >
>>
>> you're not talking about washing it with soap are you? Because I've never
>> seen
>> that. I've heard of people rinsing the meat off, but plain water won't
>> kill
>> any germ. The heat from cooking it will.
>>
>> I imagine it can't hurt anything to rinse it.

snip...


> People who don't wash the meats they bring home you can bet your bippy
> that they don't bathe.
>
> Sheldon

LOL..........sshh, don't tell my friends that!

elaine
>

Steve Wertz wrote:
> On Wed, 15 Nov 2006 18:44:03 -0500, elaine wrote:
>
> > I never wash meat, poultry, fish - anything really. Well that's
> > not true, sometimes I wash my hands.
>
> I never could understand those militant vegetarians who would
> *never* (EVER!) eat anything that's come into contact with meat,
> but they have no problems eating with their hands.
>
> -sw

Never wanna date a vegetarian... oral sex is forbidden.

On Thu, 16 Nov 2006 02:51:34 GMT, Steve Wertz
> wrote:

>On Wed, 15 Nov 2006 18:44:03 -0500, elaine wrote:
>
>> I never wash meat, poultry, fish - anything really. Well that's
>> not true, sometimes I wash my hands.
>
>I never could understand those militant vegetarians who would
>*never* (EVER!) eat anything that's come into contact with meat,
>but they have no problems eating with their hands.

You can't understand militant vegetarians because 99% of them speak
gibberish make-believe science. They are the scientologists of food
followers. Just nonsense and they are "true believers" just like the
scientologists.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

On 15 Nov 2006 16:10:27 -0800, "Sheldon" > wrote:

>People who don't wash the meats they bring home you can bet your bippy
>that they don't bathe.

I haven't bathed in over 40 years. Ever heard of a shower?

--
Zilbandy - Tucson, Arizona USA >
Dead Suburban's Home Page: http://zilbandy.com/suburb/
PGP Public Key: http://zilbandy.com/pgpkey.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~

The Bubbo wrote:
>
> you're not talking about washing it with soap are you? Because I've never seen
> that. I've heard of people rinsing the meat off, but plain water won't kill
> any germ.

It will reduce the bacterial count on the surface of the meat
considerably, though. Many bacteria cannot live in plain water - they
need buffers such as salts and sugars to survive. Plus just the
mechanism of the rinsing will wash away many of them.

>The heat from cooking it will.

Only if they are not heat-resistant spore-formers. Many nasty emetic
bacteria are spore-formers. The one I am most familiar with is
Bacillus cereus which likes to live in carby dishes such as rice. You
can't kill it by freezing or cooking, and it can be fatal. Nasty
stuff!

>
> I imagine it can't hurt anything to rinse it.

I rinse and dry everything. Chicken that is mass-produced is flithy -
it sits in a bacterial soup bath for a long time before it is
packaged. I won't even touch the stuff.

-L.

> People who don't wash the meats they bring home you can bet your bippy
> that they don't bathe.
>
> Sheldon


What do you mean? I have a shower once every two months, whether i need
it or not !

cybercat wrote:
> "JWBH" > wrote in message
> ...
> > We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> > Quite often I just throw it straight into the wok.
> >
> > But it was recently suggested to me that I should really wash it first for
> > hygiene reasons. is this really necessary since i'm not sure how i could
> > dry
> > all the pieces before frying? thanks for any advice.
> >
>
> I wash all poultry before cooking. Wash it in a collander then shake
> as much water out as you can and dry it on a thick pad of paper
> towels--or two, one on top.

cybercat wrote:
> "JWBH" > wrote in message
> ...
> > We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> > Quite often I just throw it straight into the wok.
> >
> > But it was recently suggested to me that I should really wash it first for
> > hygiene reasons. is this really necessary since i'm not sure how i could
> > dry
> > all the pieces before frying? thanks for any advice.
> >
>
> I wash all poultry before cooking. Wash it in a collander then shake
> as much water out as you can and dry it on a thick pad of paper
>
as long as u r cooking it well i dont see u have to wash it thoroughly

towels--or two, one on top.

cybercat wrote:
> "JWBH" > wrote in message
> ...
> > We quite like the 'diced' turkey leg meat we get from tesco's supermarket.
> > Quite often I just throw it straight into the wok.
> >
> > But it was recently suggested to me that I should really wash it first for
> > hygiene reasons. is this really necessary since i'm not sure how i could
> > dry
> > all the pieces before frying? thanks for any advice.
> >
>
> I wash all poultry before cooking. Wash it in a collander then shake
> as much water out as you can and dry it on a thick pad of paper
>
as long as u r cooking it well i dont see u have to wash it thoroughly

towels--or two, one on top.

"Omelet" > wrote in message
news
> In article >,
> "cybercat" > wrote:
>
> > "aem" > wrote in message
> > ups.com...
> > > Omelet wrote:
> > >> In article >, "cybercat"
>
> > >> wrote:
> > >>
> > >> > "JWBH" > wrote in message
> > > [snip]
> > >> >
> > >> > I wash all poultry before cooking. Wash it in a collander then
shake
> > >> > as much water out as you can and dry it on a thick pad of paper
> > >> > towels--or two, one on top.
> > >>
> > >> Why do you dry it? I use a screen colander and just drain it well.
I've
> > >> never bothered to dry it?
> > >> --
> > >
> > > Depends on what you're making. If you want browned meat/poultry, the
> > > results are much better if it's dry when it hits the hot oil. If
> > > you're stirfrying, dry food won't lower the temp of the hot oil and
pan
> > > as much as wet. -aem
> > >
> >
> > Yep. And if you're deep frying, which I do not do often, water makes
> > the oil spit.
>
> But water is what I use to make the spiced rice flour and cornstarch mix
> stick to the meat. I don't use batters.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson

I rinse poultry, but don't bother drying it. Frying poultry means the
grease is going to splatter or spit even if only from the moisture in the
meat, which is why I always fry meat in a tall pot with about three inches
of oil in it so I don't have to clean up every surrounding kitchen surface
and I use a pair of long tongs. After about 10 to 15 min, depending on the
cut of meat, the oil quits viciously spitting or splattering and the meat is
either done or ready to turn depending on the level of grease. If the level
of oil completely covers the meat it's deep fried and if it's only half way
up the sides it's called pan fry. Either way I use a tall pot and long
tongs.
Now if your baking poultry that's another story, you do want to dry it off
then. Excess moisture prevents the skin from browning. I know it's not
healthy, but the skin is the best part of baked chicken. Here at my house
we fight over the skin and feed most of the meat to the dog. I usually bake
chicken thighs, because they often add that long flap of skin which covers
that boneless, skinless chicken breast everyone else buys.

In article .com>,
"Sheldon" > wrote:

> The Bubbo wrote:
> > JWBH wrote:
> > > We quite like the 'diced' turkey leg meat we get from tesco's
> > > supermarket.
> > > Quite often I just throw it straight into the wok.
> > >
> > > But it was recently suggested to me that I should really wash it first
> > > for
> > > hygiene reasons. is this really necessary since i'm not sure how i could
> > > dry
> > > all the pieces before frying? thanks for any advice.
> > >
> > >
> > >
> >
> > you're not talking about washing it with soap are you? Because I've never
> > seen
> > that. I've heard of people rinsing the meat off, but plain water won't kill
> > any germ. The heat from cooking it will.
> >
> > I imagine it can't hurt anything to rinse it.
>
> You'd be amazed at what schmutz is on the surface of butchered meats,
> especially on meat cut up into bits; bone chips is common, and then
> anything one finds when they sweep the floor, mouse turds, bug barts,
> pubic hairs, plain old dirt, etc. , sometimes bit of metal and shards
> of glass. I rinse all meats, well. And I would never buy meat cut up
> into such small bits, way too much surface area for my liking... what's
> so difficult to cut up a whole section of turkey yourself... if all you
> want is the leg meat turkey legs are commonly sold whole.
>
> People who don't wash the meats they bring home you can bet your bippy
> that they don't bathe.
>
> Sheldon

I do wash sliced meats off, especially ham slices when I have a ham cut
by the meat department.

I rinse them off with hot water, not because I'm worried about germs,
but due to what you mentioned above.

Bone fragments.

When I have a ham sliced, the surface of the slices are coated with a
mix of fat and bone powder. I've made the mistake of NOT rinsing one
before cooking it and it was all gritty. Totally ruined it.

Many steaks also have a coating of bone powder, especially T-bones and
bone in Rib Eye steaks.

When mom taught me to prepare steaks, she would always scrape the
surface of a steak with the edge of a sharp knife to remove that stuff.

I just find it to be more efficient to rinse them off.

While I don't bother to pat dry chicken pieces before cooking them, I
will pat the surface of steaks dry before adding seasonings or marinades
before cooking them.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"-L." > wrote:

> The Bubbo wrote:
> >
> > you're not talking about washing it with soap are you? Because I've never
> > seen
> > that. I've heard of people rinsing the meat off, but plain water won't kill
> > any germ.
>
> It will reduce the bacterial count on the surface of the meat
> considerably, though. Many bacteria cannot live in plain water - they
> need buffers such as salts and sugars to survive. Plus just the
> mechanism of the rinsing will wash away many of them.
>
> >The heat from cooking it will.
>
> Only if they are not heat-resistant spore-formers. Many nasty emetic
> bacteria are spore-formers. The one I am most familiar with is
> Bacillus cereus which likes to live in carby dishes such as rice. You
> can't kill it by freezing or cooking, and it can be fatal. Nasty
> stuff!
>
> >
> > I imagine it can't hurt anything to rinse it.
>
> I rinse and dry everything. Chicken that is mass-produced is flithy -
> it sits in a bacterial soup bath for a long time before it is
> packaged. I won't even touch the stuff.
>
> -L.

L. is correct about that... When I was in high school FFA, we toured
chicken and turkey processing plants as part of our farming education.

At the end of the process, the birds are placed into a cold/iced water
vat before being packaged. They soak there until the carcass temperature
has reached a given point. After all, the birds are still fresh and warm
by the time they get to the end of the processing track.

The funniest thing I found out when we toured those plants was that the
brand does not matter! All the birds come from the same farms. They
might get a slightly different packaging treatment is all. The
processing plants are contracted out to different distributors and
package according to orders.

Those vats are supposed to be sanitary, but I'm sure as heck going to
rinse chickens off with hot water prior to cooking them! ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Goomba38 wrote:

> Omelet wrote:
>
> >> I wash all poultry before cooking. Wash it in a collander then shake
> >> as much water out as you can and dry it on a thick pad of paper
> >> towels--or two, one on top.
> >
> > Why do you dry it? I use a screen colander and just drain it well. I've
> > never bothered to dry it?
>
> I just open the package and wash it in the sink, laying it down in the
> clean sink as I do the other pieces.
> It goes from sink to plate/baking dish for continued prep. I don't see
> any point in adding a colander to the procedure even though I'd just
> toss it into the dishwasher anyway.
> I always mix up a small container of bleach water to wash my
> counters/sink down with when I'm done with raw chicken.


I have a sprayer of hydrogen peroxide for this. I simply attached a sprayer
top to a regular 'ole quart bottle of hydrogen peroxide, works like a charm
for counter clean - up. Then everything gets washed in very hot soapy water
with a bit of bleach added...

Sometimes when I am fixing chicken I think I am going to ridiculous
_Andromeda Strain_ - type lengths, but I really I hate dealing with raw
chicken...

When I get home I pretty much quickly rinse off all perishables before
putting them in the fridge, I hate to think of how many people have handled
them. Don't do this with canned and boxed pantry items but don't think I
haven't thought about it, lol...

--
Best
Greg

Gregory Morrow wrote:

> When I get home I pretty much quickly rinse off all perishables before
> putting them in the fridge, I hate to think of how many people have handled
> them. Don't do this with canned and boxed pantry items but don't think I
> haven't thought about it, lol...
>

It is second nature to me to wipe off the top of a can (dust, whatever)
before opening it with the can opener.
Doesn't everyone?

monrae fordi wrote:
> > People who don't wash the meats they bring home you can bet your bippy
> > that they don't bathe.
>
>
> What do you mean? I have a shower once every two months, whether i need
> it or not !

Who gives a rat's B-hind... you call that little woim a bippy.

On Thu, 16 Nov 2006 13:01:56 -0500, Goomba38 >
wrote:

>Gregory Morrow wrote:
>
>> When I get home I pretty much quickly rinse off all perishables before
>> putting them in the fridge, I hate to think of how many people have handled
>> them. Don't do this with canned and boxed pantry items but don't think I
>> haven't thought about it, lol...
>>
>
>It is second nature to me to wipe off the top of a can (dust, whatever)
>before opening it with the can opener.
>Doesn't everyone?

I rinse it.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

"Omelet" > wrote in message newsmp_omelet-
>
> I do wash sliced meats off, especially ham slices when I have a ham cut
> by the meat department.
>
> I rinse them off with hot water, not because I'm worried about germs,
> but due to what you mentioned above.

But doesn't that spoil the flavour and make it soggy?

elaine

In article >,
"Muddle" > wrote:

> > But water is what I use to make the spiced rice flour and cornstarch mix
> > stick to the meat. I don't use batters.
>
> I rinse poultry, but don't bother drying it. Frying poultry means the
> grease is going to splatter or spit even if only from the moisture in the
> meat, which is why I always fry meat in a tall pot with about three inches
> of oil in it so I don't have to clean up every surrounding kitchen surface
> and I use a pair of long tongs. After about 10 to 15 min, depending on the
> cut of meat, the oil quits viciously spitting or splattering and the meat is
> either done or ready to turn depending on the level of grease. If the level
> of oil completely covers the meat it's deep fried and if it's only half way
> up the sides it's called pan fry. Either way I use a tall pot and long
> tongs.
> Now if your baking poultry that's another story, you do want to dry it off
> then. Excess moisture prevents the skin from browning. I know it's not
> healthy, but the skin is the best part of baked chicken. Here at my house
> we fight over the skin and feed most of the meat to the dog. I usually bake
> chicken thighs, because they often add that long flap of skin which covers
> that boneless, skinless chicken breast everyone else buys.

I only coat chicken if I'm deep frying and I use an actual deep fryer.
Coating the wet meat eliminates the spatter as it's all soaked up.

As for pan frying, there is not enough oil in the pan for it to be an
issue.

The third main way I cook poultry is outdoor wood grilling. The meat is
quite wet from the marinade. ;-) Spatter is not an issue.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Goomba38 > wrote:

> Gregory Morrow wrote:
>
> > When I get home I pretty much quickly rinse off all perishables before
> > putting them in the fridge, I hate to think of how many people have handled
> > them. Don't do this with canned and boxed pantry items but don't think I
> > haven't thought about it, lol...
> >
>
> It is second nature to me to wipe off the top of a can (dust, whatever)
> before opening it with the can opener.
> Doesn't everyone?

I always clean the tops of cans prior to opening.
After all, many are stored in warehouses.

Warehouses are famous for housing rats.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"elaine" > wrote:

> "Omelet" > wrote in message newsmp_omelet-
> >
> > I do wash sliced meats off, especially ham slices when I have a ham cut
> > by the meat department.
> >
> > I rinse them off with hot water, not because I'm worried about germs,
> > but due to what you mentioned above.
>
> But doesn't that spoil the flavour and make it soggy?
>
> elaine

No.

The meat does not soak up water... ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "Muddle" > wrote:
>
> > > But water is what I use to make the spiced rice flour and cornstarch
mix
> > > stick to the meat. I don't use batters.
> >
> > I rinse poultry, but don't bother drying it. Frying poultry means the
> > grease is going to splatter or spit even if only from the moisture in
the
> > meat, which is why I always fry meat in a tall pot with about three
inches
> > of oil in it so I don't have to clean up every surrounding kitchen
surface
> > and I use a pair of long tongs. After about 10 to 15 min, depending on
the
> > cut of meat, the oil quits viciously spitting or splattering and the
meat is
> > either done or ready to turn depending on the level of grease. If the
level
> > of oil completely covers the meat it's deep fried and if it's only half
way
> > up the sides it's called pan fry. Either way I use a tall pot and long
> > tongs.
> > Now if your baking poultry that's another story, you do want to dry it
off
> > then. Excess moisture prevents the skin from browning. I know it's not
> > healthy, but the skin is the best part of baked chicken. Here at my
house
> > we fight over the skin and feed most of the meat to the dog. I usually
bake
> > chicken thighs, because they often add that long flap of skin which
covers
> > that boneless, skinless chicken breast everyone else buys.
>
> I only coat chicken if I'm deep frying and I use an actual deep fryer.
> Coating the wet meat eliminates the spatter as it's all soaked up.
>
> As for pan frying, there is not enough oil in the pan for it to be an
> issue.
>
> The third main way I cook poultry is outdoor wood grilling. The meat is
> quite wet from the marinade. ;-) Spatter is not an issue.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson

I don't care what Jack Nicholson says, your occasionally so full of yourself
it isn't really, very nearly, ever or always funny!
WTF is an actual deep fryer, but a pot filled with oil and heated to between
350 to 380 degrees, please tell me what the ****ing difference is!
Oh, you can't make real fried chicken unless you've paid several thousand
dollars to have a deep fat fryer inserted into a red marble kitchen counter
top.

As any Za Zen, atheistic Buddhist would say Oohhhmmmm!

In article >,
"Muddle" > wrote:

> I don't care what Jack Nicholson says, your occasionally so full of yourself
> it isn't really, very nearly, ever or always funny!
> WTF is an actual deep fryer, but a pot filled with oil and heated to between
> 350 to 380 degrees, please tell me what the ****ing difference is!
> Oh, you can't make real fried chicken unless you've paid several thousand
> dollars to have a deep fat fryer inserted into a red marble kitchen counter
> top.

Good gods! My cooking experiences is all I'm sharing and nobody can
claim to be 100% right!

If you are going to get hostile, you will simply get killfiled or
ignored. Hostility is not productive.

'bye!


<plonk>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Goomba38 wrote:
> Gregory Morrow wrote:
>
> > When I get home I pretty much quickly rinse off all perishables before
> > putting them in the fridge, I hate to think of how many people have handled
> > them. Don't do this with canned and boxed pantry items but don't think I
> > haven't thought about it, lol...
> >
>
> It is second nature to me to wipe off the top of a can (dust, whatever)
> before opening it with the can opener.
> Doesn't everyone?

Nope. I don't wash meat, either (except whole poultry, which always
seems
to have a few pinfeathers and some yellowish tissue clinging to it).

I only wash veggies if they look dirty. Honestly, I like to give my
immune system
a good workout on a regular basis. I cannot remember the last time I
was sick,
either with a digestive complaint or with the common cold.

Raw eggs? Bring 'em on!

It's food, not hazardous waste.

Cindy Hamilton