Washing meat

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PAINTJOHN

Washing meat

Do you wash in water poultry and fresh meat joints or chops etc before cooking?

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Welshcookie

Washing meat

Never, and it is ill-advised and not recommended by any authorities.

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Nenna

Paint John

I never do, or have done. I pat dry with kitchen paper.

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Anastasia

Chicken

I do wash the inside of a chicken, always have , then pat dry.
All other joints I just pat dry

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Honey

Paint John

I once read on the packaging of a whole chicken that you should never wash out the cavity. I've never really understood why... but I stopped doing it.

H x

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Welshcookie

Washing chicken

If there is anything nasty in the chicken - very unlikely and it is going to be cooked thoroughly - it will be splashed about inevitably when you wash the chicken; however careful you are.

Definite failure on a Food Safety and Hygiene Course if you do suggest washing it!

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sam from worthing

Washing Meat


I have never washed meat either.

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Thistledo

Washing meat

I was unfortunate enough, after a one-night stopover in hospital, to bring home a bacterial infection, linked with E-Coli. I was contacted by the local authorities to get details and was strongly advised never to wash meat, nor wipe it, in or out. The cooking alone will get rid of more unwanted nasties than any amount of washing and wiping. So, that's what I've continued to do ever since.

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Tompeters

Washing meat

"Do you wash in water poultry and fresh meat joints or chops etc before cooking?"

If you'd just drawn a foul, you'd wash it. Obviously avoid splash or cross contamination. Personally I don't wash oven-ready butchers birds as a rule but I have done if they look like they need it. They will have been washed after drawing, plucking and dressing.

Red meat is different. To be honest I don't know why - I suppose my grandmother didn't - but I never, ever wash cut red meat, just pat or leave to dry.

Fish needs washing if scales are still on the flesh. The washing is also useful when feeling for small bones that need to come out. Cooked shell fish is different. Washing a pack of pre-cooked frozen prawns, for example, takes most of the flavour out.

Having said that, if the food is cooked thoroughly there is no health issue. Just a preference so each to his own.

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audrey

washing meat

when we raised poultry and my mum prepared the FOWL whe washed it very well before resting it then cooking.

I have never washed meat in my 60 years of cooking.

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Tompeters

Washing meat

That was a fowl spelling mistake I made :)

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John S.

Washing meat


" Never, and it is ill-advised and not recommended by any authorities. "

That must be from the authorities of darkest Africa, India, Pakistan or the bowels of Asia where water comes from the communal swamp/cesspool for potable water supply.

I always wash and dry the inside of poultry, you are advised to do so in my part of the world (Canada) especially if you are going to cook it stuffed, and if stuffed to cook it immediately after stuffing it, the time in between stuffing and cooking is all important in the event of cross contamination, the longer it sits with the stuffing in it the greater the chances of those little beasty germs breading and contaminating the stuffing and giving the consumer food poisoning.

I usually give joints a rinse off if they have been in the the fridge for a day or so to remove any blood that is on the surface, it is the blood that gives the "off"
smell and taste to meat, there is no need to dry it off as the little bit of water left will soon be taken care of by the the ovens heat.

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Tompeters

Washing meat

From darkest Belfast

http://www.nidirect.gov.uk/preparing-food-safely

Don’t wash raw meat before cooking it. Washing doesn't get rid of harmful bacteria – the only way to do this is by cooking the food thoroughly. If you wash raw meat or fish you also run the risk of splashing bacteria onto worktops and utensils

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I do wash chicken if I think it's necessary - seldom is these days, but the official advice is not to wash, as others have said.

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Anastasia

Washing meat

I have already said that I will always rinse out the inside if a chicken.
I always stuff my chickens with homemade bread stuffing , (my Grandmothers recipe) & there is no way that I could add the stuffing without thoroughly cleaning out the carcass , rinsing & drying.
My SIL does not do this , so imagine eating some stuffing with the reside of the blood on the outside of it, not nice.
I also use the bones of the chicken to make stock , so again , for me the inside must be totally clean.
I am not saying this is the right way to go or the wrong way to go , this is just my way..

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Dottie May

Washing meat

The only meat I run under the tap and then pat dry is Liver. I think the reason I do this is because the Liver is usually quite bloody. By the way, I bought lovely Lambs liver in my local butchers this week. I believe I read somewhere that some people were finding Lambs liver difficult to buy

 
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