Comments on: Neat meat: Do you wash it?

By: Bert

Bert — Sat, 23 Oct 2010 16:54:48 +0000

I have always washed all meat at least once before cooking it to remove any excess fat & foreign particles that may be stuck to the meat & have never seen fresh chicken in canadian super markets like in other countries.. always the slimy ones can any one tell me where to get fresh chicken...not cold wet slimy chicken...

By: Tracey

Tracey — Mon, 25 Jan 2010 12:25:31 +0000

Great to get so many ideas. Thanks. I notice "stuff" gets all over the kitchen when I wash the meat - spreading germs etc. Also, I find the pre-washing starts to "work" on the meat and spoil it for the next step. Glad I wasnt the only one not sure of this point. Enjoy 2010.

By: Marilou Anderson

Marilou Anderson — Mon, 26 Oct 2009 20:32:40 +0000

I'm trying to find out why there is so much blood in raw meat now a days. It never used to be that way. When I asked a butcher one time he said it was because it was not hung long enough for all the blood to drain out. That explanation was not good enough for me. I don't want to ever again rinse a whole chicken and get the blood out of the inside and then when I think it's done there's still running blood from the inside of the chicken. Any light on the subject?

By: Chanel Sheppard

Chanel Sheppard — Sun, 13 Sep 2009 18:40:58 +0000

i rinse seafood and chicken.....especially chicken.....but i never thought about rinsing beef and pork. I guess it's just something I picked up from my mother when I was younger and always in the kitchen with her!