Do you wash your chicken?

[Akashic Retard]

and are you black?

 

[Mr Sister]

For ServSafe certification, they teach you to defrost chicken by running it under cold water. The water must remain running until the meat is thawed. You are then instructed to prepare meat under running water and acquire a clean, air-dried cutting board to avoid cross-contamination.

Washing the meat before preparation allows for cleansing of excess bodily fluids and any packaging issues. Very much like cleansing fruit before consumption.

I don't understand why anyone wouldn't defrost their meat in such a manner unless you had neat defrost functions on kitchen appliances. White people over here eating raw, unwashed meat.

Try not buying frozen meat like a mongoloid

 

[A Gay Retard]

For ServSafe certification, they teach you to defrost chicken by running it under cold water. The water must remain running until the meat is thawed.

The running water takes the meat from frozen to thawed more quickly. This is via convective heat transfer. It means the meat sits out of a freezer for less time. If you just plop frozen chicken on the counter different parts of the meat are going to defrost first, and you will have sections sitting in the 40º-140ºF "danger zone" for longer than is food-safe before the entire cut is thawed.

Thawing chicken in walk-in fridges without any running water involved is also food-safe and approved. ServSafe is not telling you to wash chicken in water to rinse off germs.

 

[Chocolate Wombat]

I don't understand why anyone wouldn't defrost their meat in such a manner unless you had neat defrost functions on kitchen appliances.

It's called a microwave and any one of them sold in the US after 1978 has a defrost feature.

 

[Alligator Alcatraz]

No, that's what the heat from cooking is for. It kills the germs one might seek to disperse with water. Washing chickens, what an odd idea.

When you rely solely on hot temperatures to eliminate foodborne illness-causing bacteria, you have now introduced that bacteria to your cooking medium and surfaces for cross-contamination. Surfaces such as those you can't clean and sanitize as easily as tossing a dish into the dishwasher. Additionally, you can't rely on high temperatures when you are trying to cook something like sushi or rare steaks.

The running water takes the meat from frozen to thawed more quickly. This is via convective heat transfer. It means the meat sits out of a freezer for less time. If you just plop frozen chicken on the counter different parts of the meat are going to defrost first, and you will have sections sitting in the 40º-140ºF "danger zone" for longer than is food-safe before the entire cut is thawed.

Thawing chicken in walk-in fridges without any running water involved is also food-safe and approved. ServSafe is not telling you to wash chicken in water to rinse off germs.

The purpose of the cold running water is to prevent germs because there are people actually retarded enough to just run water into a container of meat and let it sit until thawed.

It's called a microwave and any one of them sold in the US after 1978 has a defrost feature.

Found the nigga with the dry chicken.

 

[RollerGator]

Yes and no. Restaurants also always rinse chicken before cooking because it's sanitary.

 

[Samson Pumpkin Jr.]

It's called a microwave and any one of them sold in the US after 1978 has a defrost feature.

Okay, I see what you're saying. But let me ask you this: have you ever tried to defrost meat in a oven? Or on the stovetop? It's not as easy as it looks! The reason I don't defrost my meat in the microwave is because I prefer to let it thaw naturally. That way, I can be sure that it won't end up cooked on the outside and raw on the inside. Plus, there's something about microwaved food that just doesn't taste right to me.

 

[Chocolate Wombat]

Okay, I see what you're saying. But let me ask you this: have you ever tried to defrost meat in a oven? Or on the stovetop? It's not as easy as it looks! The reason I don't defrost my meat in the microwave is because I prefer to let it thaw naturally. That way, I can be sure that it won't end up cooked on the outside and raw on the inside. Plus, there's something about microwaved food that just doesn't taste right to me.

I can dig it. The key to using the microwave defrost is to have a microwave that lets you defrost by weight. It's still a bit iffy and some external bits will be more...defrosted than others. Overall it's a lot faster though and if you cook the chicken well it doesn't have that horrible microwaved taste. The downside is that each microwave is a bit different and has its own eccentricities, so it does take some playing around with to get it down.

Totally worth it though.

Found the nigga with the dry chicken.

It's all about how you prepare it after you defrost it, and keep in mind we're defrosting it, not cooking it. The middle will usually still be partially frozen. I'll admit some kinds of chicken are easier to work with in this way, and as has been pointed out by others sometimes letting it thaw naturally results in a better meal. Honestly, it's only in the past couple of years that I started really using my microwave's defrost, it's a game changer once you learn how to do it.

 

[Samson Pumpkin Jr.]

I can dig it. The key to using the microwave defrost is to have a microwave that lets you defrost by weight. It's still a bit iffy and some external bits will be more...defrosted than others. Overall it's a lot faster though and if you cook the chicken well it doesn't have that horrible microwaved taste. The downside is that each microwave is a bit different and has its own eccentricities, so it does take some playing around with to get it down.

Totally worth it though.


It's all about how you prepare it after you defrost it, and keep in mind we're defrosting it, not cooking it. The middle will usually still be partially frozen. I'll admit some kinds of chicken are easier to work with in this way, and as has been pointed out by others sometimes letting it thaw naturally results in a better meal. Honestly, it's only in the past couple of years that I started really using my microwave's defrost, it's a game changer once you learn how to do it.

Great tips! I never knew you could defrost chicken in the microwave by weight. I'll have to try that next time I need to use my microwave to thaw chicken. It's definitely worth taking the time to learn how each individual microwave works in order to get the best results possible when using it for tasks like this.

 

[Chocolate Wombat]

Great tips! I never knew you could defrost chicken in the microwave by weight. I'll have to try that next time I need to use my microwave to thaw chicken. It's definitely worth taking the time to learn how each individual microwave works in order to get the best results possible when using it for tasks like this.

If you're not being as autistic as possible about it then you aren't doing it right.

 

[Iron Jaguar]

 

[Caesare]

When you rely solely on hot temperatures to eliminate foodborne illness-causing bacteria, you have now introduced that bacteria to your cooking medium and surfaces for cross-contamination. Surfaces such as those you can't clean and sanitize as easily as tossing a dish into the dishwasher.

Yeah there's no way this will fit in a dishwasher:

Are you just placing raw pieces of chicken directly on the rack in your oven or right on top of your stove's burners? Maybe that's why you have all these weird food problems.

Additionally, you can't rely on high temperatures when you are trying to cook something like sushi or rare steaks.

I don't eat sushi so I'm not gonna comment on that, but rare steaks, aka beef, isn't nearly as risky to screw around with raw. It doesn't have anywhere near the same bacteria that raw chicken has. That being said, what is washing a steak you're planning on eating rare gonna do? That cold water you run on the outside's not gonna penetrate the inside of the meat, the part that's going to be rare.

The purpose of the cold running water is to prevent germs

It doesn't though. Only actually cooking the chicken will get it hot enough to kill the germs. The reason why you use cold water to thaw foods is because using warm water will get the overall temperature of the meat you're thawing to the point where it's warm enough for bacteria to start multiplying rapidly. That's why you either thaw in cold water, the refrigerator, or if you're in a hurry, you could use the microwave since you're going to cook it immediately after that.

 

[PipTheAlchemist]

I'm not wash my chicken, and I am not the black