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

On Mon, 16 Aug 2004 23:15:43 GMT, SPOONS wrote:

> Path: text02!c01.usenetserver.com!news.usenetserver.com! cyclone01.bloor.is.net.cable.rogers.com!twister01. bloor.is.net.cable.rogers.com.POSTED!12dc6cf53ab27 50!not-for-mail
> From: "SPOONS" >
> Newsgroups: rec.food.cooking
> Subject: ????Cleaning a chicken??????
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> X-Received-Date: Mon, 16 Aug 2004 19:15:57 EDT (text02)
>
> 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

Much like Koshering meat. It probably does clean it to some extent, I
normally rinse chicken, but I wouldn't bother with the salt. Rinsing it
just takes a a few seconds and who knows what happens to it in a processing
plant.

--
JakeInHartsel

Food, The Art Form that You Can Eat

On Mon, 16 Aug 2004 23:15:43 GMT, SPOONS wrote:

> Path: text02!c01.usenetserver.com!news.usenetserver.com! cyclone01.bloor.is.net.cable.rogers.com!twister01. bloor.is.net.cable.rogers.com.POSTED!12dc6cf53ab27 50!not-for-mail
> From: "SPOONS" >
> Newsgroups: rec.food.cooking
> Subject: ????Cleaning a chicken??????
> Lines: 17
> X-Priority: 3
> X-MSMail-Priority: Normal
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> Xref: usenetserver.com rec.food.cooking:1412385
> X-Received-Date: Mon, 16 Aug 2004 19:15:57 EDT (text02)
>
> 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

Much like Koshering meat. It probably does clean it to some extent, I
normally rinse chicken, but I wouldn't bother with the salt. Rinsing it
just takes a a few seconds and who knows what happens to it in a processing
plant.

--
JakeInHartsel

Food, The Art Form that You Can Eat

On Mon, 16 Aug 2004 23:15:43 GMT, SPOONS wrote:

> Path: text02!c01.usenetserver.com!news.usenetserver.com! cyclone01.bloor.is.net.cable.rogers.com!twister01. bloor.is.net.cable.rogers.com.POSTED!12dc6cf53ab27 50!not-for-mail
> From: "SPOONS" >
> Newsgroups: rec.food.cooking
> Subject: ????Cleaning a chicken??????
> Lines: 17
> X-Priority: 3
> X-MSMail-Priority: Normal
> X-Newsreader: Microsoft Outlook Express 6.00.2800.1437
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> Message-ID: le.rogers.com>
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> Xref: usenetserver.com rec.food.cooking:1412385
> X-Received-Date: Mon, 16 Aug 2004 19:15:57 EDT (text02)
>
> 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

Much like Koshering meat. It probably does clean it to some extent, I
normally rinse chicken, but I wouldn't bother with the salt. Rinsing it
just takes a a few seconds and who knows what happens to it in a processing
plant.

--
JakeInHartsel

Food, The Art Form that You Can Eat

Steve Calvin wrote:
> 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
>>
>>
> 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.
>
Southern fried Tofu; now there is a really tasty dish.

Tandoori tofu: Woooo! Classical Indian dish. Hold me back, please!

Arroz Con Tofu A La Chorrera: Tofu never tasted so quintessential with
the saffron and beer nuances.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

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
>
>
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.

--
Steve

Whose cruel idea was it for the word "lisp" to have an "s" in it?

>"SPOONS" writes:
>
>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."

How do you know that chicken didn't fall on the floor, or where the butcher's
hands were last, and have you ever seen the surface used to cut up, debone, and
de-skin hundreds of chickens?

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?

I always rinse chicken, whole chickens especially well, and make sure to remove
any clinging guts from the cavity. Once it passes my gut-less test I dry it
inside and out with paper towels and either salt it or or give it a good
citrus douche. If salt I rinse it again and dry it again before seasoning. If
citrused I simply leave the acid as part of the seasoning. Not an hour ago I
prepared a Perdue Oven Roaster as described above, used the juice of two fresh
limes along with a variety of other seasonings.... including the lime rinds
inside the cavity (except fro the one half fell into my wine glass), with legs
tucked into slits stabbed in those skin flaps. It sits on a rack in a pan in
the fridge as I type, awaiting tomorrow's company... if it stops raining it'll
get rotisseried on the Weber, if not it's all set to go in the oven.

So, are you so friggin' lazy you can't spend 30 seconds rinsing a few boneless
skinless chicken titties... I know from your post that I'm glad I never have to
eat at your house.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"SPOONS" writes:
>
>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."

How do you know that chicken didn't fall on the floor, or where the butcher's
hands were last, and have you ever seen the surface used to cut up, debone, and
de-skin hundreds of chickens?

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?

I always rinse chicken, whole chickens especially well, and make sure to remove
any clinging guts from the cavity. Once it passes my gut-less test I dry it
inside and out with paper towels and either salt it or or give it a good
citrus douche. If salt I rinse it again and dry it again before seasoning. If
citrused I simply leave the acid as part of the seasoning. Not an hour ago I
prepared a Perdue Oven Roaster as described above, used the juice of two fresh
limes along with a variety of other seasonings.... including the lime rinds
inside the cavity (except fro the one half fell into my wine glass), with legs
tucked into slits stabbed in those skin flaps. It sits on a rack in a pan in
the fridge as I type, awaiting tomorrow's company... if it stops raining it'll
get rotisseried on the Weber, if not it's all set to go in the oven.

So, are you so friggin' lazy you can't spend 30 seconds rinsing a few boneless
skinless chicken titties... I know from your post that I'm glad I never have to
eat at your house.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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
>
>


Sort-of. I brine my poultry and piggy. I use 1/2 cup Kosher salt and
1/2 cup sugar in a quart of water (or enough water to cover the stuff
and refrigerate for a few hours. Then dry and prepare.

May be silly, but that's what I do. If you buy Empire chicken, this
isn't necessary, as it's already Koshered.

Paul

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
>
>


Sort-of. I brine my poultry and piggy. I use 1/2 cup Kosher salt and
1/2 cup sugar in a quart of water (or enough water to cover the stuff
and refrigerate for a few hours. Then dry and prepare.

May be silly, but that's what I do. If you buy Empire chicken, this
isn't necessary, as it's already Koshered.

Paul

Cook's Illustrated says that in there tests, rinsing chicken is more likely
to spread bacteria around than to remove it from the chicken.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"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?
>
> 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
>
>

Cook's Illustrated says that in there tests, rinsing chicken is more likely
to spread bacteria around than to remove it from the chicken.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"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?
>
> 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
>
>

Cook's Illustrated says that in there tests, rinsing chicken is more likely
to spread bacteria around than to remove it from the chicken.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"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?
>
> 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
>
>

Spoons wrote:

> 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?

It's called "koshering," and it's supposed to draw blood out of the chicken,
although your friend isn't doing it quite correctly. Directions for how to
do it are printed on the side of the Morton's kosher salt box. I prefer
brining. Either process adds flavor to the chicken.

It's a good idea to rinse the chicken, just in case some kind of
slaughterhouse/meatpacking gunk got onto it.

Bob

Spoons wrote:

> 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?

It's called "koshering," and it's supposed to draw blood out of the chicken,
although your friend isn't doing it quite correctly. Directions for how to
do it are printed on the side of the Morton's kosher salt box. I prefer
brining. Either process adds flavor to the chicken.

It's a good idea to rinse the chicken, just in case some kind of
slaughterhouse/meatpacking gunk got onto it.

Bob

Spoons wrote:

> 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?

It's called "koshering," and it's supposed to draw blood out of the chicken,
although your friend isn't doing it quite correctly. Directions for how to
do it are printed on the side of the Morton's kosher salt box. I prefer
brining. Either process adds flavor to the chicken.

It's a good idea to rinse the chicken, just in case some kind of
slaughterhouse/meatpacking gunk got onto it.

Bob

Paul Wolsko > wrote in
et:

> Sort-of. I brine my poultry and piggy. I use 1/2 cup Kosher salt and
> 1/2 cup sugar in a quart of water (or enough water to cover the stuff
> and refrigerate for a few hours. Then dry and prepare.
>
> May be silly, but that's what I do. If you buy Empire chicken, this
> isn't necessary, as it's already Koshered.
>
> Paul
>
>

I always wash/rinse my chickens (parts or whole) even if I brine. Who knows
where it's been. Same with everything I cook and eat. I think that's part
of preping the feed for cooking or it should be. Just one upset meatpacker
with a attitude could give you a bad case of most anything from the trots
to a liver diease. Same with the pimple faced teenager stacking your
veggies who doesn't wash his hand prior to touching the produce.

--
Last year's nuts must go.
- Michael Odom

Paul Wolsko > wrote in
et:

> Sort-of. I brine my poultry and piggy. I use 1/2 cup Kosher salt and
> 1/2 cup sugar in a quart of water (or enough water to cover the stuff
> and refrigerate for a few hours. Then dry and prepare.
>
> May be silly, but that's what I do. If you buy Empire chicken, this
> isn't necessary, as it's already Koshered.
>
> Paul
>
>

I always wash/rinse my chickens (parts or whole) even if I brine. Who knows
where it's been. Same with everything I cook and eat. I think that's part
of preping the feed for cooking or it should be. Just one upset meatpacker
with a attitude could give you a bad case of most anything from the trots
to a liver diease. Same with the pimple faced teenager stacking your
veggies who doesn't wash his hand prior to touching the produce.

--
Last year's nuts must go.
- Michael Odom

On Mon, 16 Aug 2004 20:20:16 -0400, Steve Calvin
> wrote:

>>
>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.

Whose "free range?" We get very flavorful chicken at the Union Sq.
Greenmarket.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

On Mon, 16 Aug 2004 20:20:16 -0400, Steve Calvin
> wrote:

>>
>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.

Whose "free range?" We get very flavorful chicken at the Union Sq.
Greenmarket.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

"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.

"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.

Rodney Myrvaagnes wrote:
<snip>
>
> Whose "free range?" We get very flavorful chicken at the Union Sq.
> Greenmarket.
>
>
> Rodney Myrvaagnes NYC

Yabut... it's not worth going to NYC for 'em ;-)
I forget the brand names of the ones around this area but they are
local to the Mid-Hudson Valley.

But, just to re-iterate, when I do use it I certainly rince well and dry
before seasoning.

Rodney Myrvaagnes wrote:
<snip>
>
> Whose "free range?" We get very flavorful chicken at the Union Sq.
> Greenmarket.
>
>
> Rodney Myrvaagnes NYC

Yabut... it's not worth going to NYC for 'em ;-)
I forget the brand names of the ones around this area but they are
local to the Mid-Hudson Valley.

But, just to re-iterate, when I do use it I certainly rince well and dry
before seasoning.

"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.

"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.

>"zuuum" writes:
>
>Leaving the surface salted will draw moisture out, depending on how long it
>is left.

Salt also kills bacteria... why do you think dentists/docs prescribe
gargling/irrigating with saline solution for reducing/preventing
mouth/throat/sinus infections.

When kashering by salting was first begun (many thosands of years past) no one
know from bacteria, but they did know that far fewer people died from eating
kashered meat. The discovery of bacteria occured relatively recently... only
about 300 years ago by Antony van Leeuwenhoek.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"zuuum" writes:
>
>Leaving the surface salted will draw moisture out, depending on how long it
>is left.

Salt also kills bacteria... why do you think dentists/docs prescribe
gargling/irrigating with saline solution for reducing/preventing
mouth/throat/sinus infections.

When kashering by salting was first begun (many thosands of years past) no one
know from bacteria, but they did know that far fewer people died from eating
kashered meat. The discovery of bacteria occured relatively recently... only
about 300 years ago by Antony van Leeuwenhoek.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"zuuum" writes:
>
>Leaving the surface salted will draw moisture out, depending on how long it
>is left.

Salt also kills bacteria... why do you think dentists/docs prescribe
gargling/irrigating with saline solution for reducing/preventing
mouth/throat/sinus infections.

When kashering by salting was first begun (many thosands of years past) no one
know from bacteria, but they did know that far fewer people died from eating
kashered meat. The discovery of bacteria occured relatively recently... only
about 300 years ago by Antony van Leeuwenhoek.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

hahabogus wrote:


> I always wash/rinse my chickens (parts or whole) even if I brine. Who
knows
> where it's been. Same with everything I cook and eat. I think that's part
> of preping the feed for cooking or it should be. Just one upset meatpacker
> with a attitude could give you a bad case of most anything from the trots
> to a liver diease. Same with the pimple faced teenager stacking your
> veggies who doesn't wash his hand prior to touching the produce.
>

isn't it pointless to rinse a chicken before you brine it? you have to
thoroughly rinse off the brine afterwards anyway. that aside, lots of people
think that you are more likely to cross contaminate by rinsing first than
just cooking it. i also know lots of people who would never cook chicken
without a good rinse and pat dry. actually i don't know anyone who got an
FBI from properly cooking and handling chicken whether it was rinsed or not.
you're right about other people handling your food. you just never know if
that kid in the kitchen just scratched a chaffing case of monkey ass before
plating your food :-P

hahabogus wrote:


> I always wash/rinse my chickens (parts or whole) even if I brine. Who
knows
> where it's been. Same with everything I cook and eat. I think that's part
> of preping the feed for cooking or it should be. Just one upset meatpacker
> with a attitude could give you a bad case of most anything from the trots
> to a liver diease. Same with the pimple faced teenager stacking your
> veggies who doesn't wash his hand prior to touching the produce.
>

isn't it pointless to rinse a chicken before you brine it? you have to
thoroughly rinse off the brine afterwards anyway. that aside, lots of people
think that you are more likely to cross contaminate by rinsing first than
just cooking it. i also know lots of people who would never cook chicken
without a good rinse and pat dry. actually i don't know anyone who got an
FBI from properly cooking and handling chicken whether it was rinsed or not.
you're right about other people handling your food. you just never know if
that kid in the kitchen just scratched a chaffing case of monkey ass before
plating your food :-P

"SPOONS" wrote in message
>
> 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

Always rinse and dry, Spoons. Remember, even in the best of circumstances
there are juices which collect inside the bag. Cleanliness is really
important when it comes to chicken; as others have pointed out, you don't
know what else has happened along the way to chickens, or any other food for
that matter (and I'm no fanatic).

Dora

"SPOONS" wrote in message
>
> 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

Always rinse and dry, Spoons. Remember, even in the best of circumstances
there are juices which collect inside the bag. Cleanliness is really
important when it comes to chicken; as others have pointed out, you don't
know what else has happened along the way to chickens, or any other food for
that matter (and I'm no fanatic).

Dora

"SPOONS" wrote in message
>
> 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

Always rinse and dry, Spoons. Remember, even in the best of circumstances
there are juices which collect inside the bag. Cleanliness is really
important when it comes to chicken; as others have pointed out, you don't
know what else has happened along the way to chickens, or any other food for
that matter (and I'm no fanatic).

Dora

> "Peter Aitken" spews:
>
>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.

Salt is an excellent bacteriostat... how do you think "curing" works. Idiot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Peter Aitken" spews:
>
>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.

Salt is an excellent bacteriostat... how do you think "curing" works. Idiot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Peter Aitken" spews:
>
>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.

Salt is an excellent bacteriostat... how do you think "curing" works. Idiot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Our pal "SPOONS" > wrote:

> 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?

I'm no expert on how salt works, so I'm not sure if she's leaving it on
long enough to help. Still, I usually rinse my chicken in cold water OR
I brine and rinse it (love that salty taste in the meat) so I have to
agree with your friend...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal "SPOONS" > wrote:

> 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?

I'm no expert on how salt works, so I'm not sure if she's leaving it on
long enough to help. Still, I usually rinse my chicken in cold water OR
I brine and rinse it (love that salty taste in the meat) so I have to
agree with your friend...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal "SPOONS" > wrote:

> 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?

I'm no expert on how salt works, so I'm not sure if she's leaving it on
long enough to help. Still, I usually rinse my chicken in cold water OR
I brine and rinse it (love that salty taste in the meat) so I have to
agree with your friend...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)