Sounds like you maybe learned about food preparation in a factory setting, which is different than in a kitchen setting.
Per USDA and CDC guidelines, you shouldn’t wash poultry before cooking because you’re more likely to spread any contamination, you’re unlikely to remove contamination that’s present since it’s not like it just lives on top of the tissue, and it’s already been washed during processing.
Obviously if you’re the party doing the actual processing for distribution then things are different since you need to remove potential traces of feces, dirt or other surface contamination.
Hang on. You’re telling me, all kindergartens in your area have a separate room, just for washing chicken? Like"Here’s where the kids keep their bags, here’s the toilets, this is the chicken washing room, and over there we keep the crafts."
I’ll call bullshit on that unless you’re using the wrong words to describe these rooms. I know the field from a cook perspective and no kindergarten has multiple rooms for cooking and meal prep. You’re thinking about the setup in a factory that does food transformation. Transformation and preparation are two completely different things.
They’re only correct because they’re referring to a very specific situation that, for all intents and purposes, is completely wrong for any situation the average person will encounter.
So no, they’re wrong from a consumer perspective but right in factory conditions. So no matter what their professors say, don’t listen to this person because you’re not cooking in factory conditions.
Yeah, I don’t disagree with that so long as the particular context is included when being passed off as normal in specific conditions. It was not mentioned that the professor stated this was for mass production and the comment was provided in a context that invalidated what they said. In context, without the edit, the professor’s advice is immaterial to the discussion and only serves to spread misinformation on proper hygienic practices.
But to the overall point, this is why you don’t listen to random people on the Internet! Sometimes you get told facts that are only true for very specific edge cases that are bandied about as general advice with the weight of ‘i have a degree’ as confidence even though the advice is objectively wrong in the provided context.
Lots of people really do.
Losing taste is one thing, but it can actually be dangerous by spreading salmonella&friends.
Adam Regusea going into detail
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You’ll have to be more specific about what “this field” is. Restaurant sanitation? Food safety? Chicken washing? Microbiology?
Whatever your degree, it’s not the recommended practice.
https://ask.usda.gov/s/article/Should-I-wash-chicken-or-other-poultry-before-cooking.
You render meat safe to eat by killing the bacteria with fire, commonly called “cooking it”.
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Sounds like you maybe learned about food preparation in a factory setting, which is different than in a kitchen setting.
Per USDA and CDC guidelines, you shouldn’t wash poultry before cooking because you’re more likely to spread any contamination, you’re unlikely to remove contamination that’s present since it’s not like it just lives on top of the tissue, and it’s already been washed during processing.
Obviously if you’re the party doing the actual processing for distribution then things are different since you need to remove potential traces of feces, dirt or other surface contamination.
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Maybe your should edit your previous messages to mention that it doesn’t apply to a kitchen environment so you don’t spread disinformation.
Hang on. You’re telling me, all kindergartens in your area have a separate room, just for washing chicken? Like"Here’s where the kids keep their bags, here’s the toilets, this is the chicken washing room, and over there we keep the crafts."
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I’ll call bullshit on that unless you’re using the wrong words to describe these rooms. I know the field from a cook perspective and no kindergarten has multiple rooms for cooking and meal prep. You’re thinking about the setup in a factory that does food transformation. Transformation and preparation are two completely different things.
You were taught wrong. You don’t wash chicken. It only spreads germs.
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That is the correct position to hold.
They’re only correct because they’re referring to a very specific situation that, for all intents and purposes, is completely wrong for any situation the average person will encounter.
So no, they’re wrong from a consumer perspective but right in factory conditions. So no matter what their professors say, don’t listen to this person because you’re not cooking in factory conditions.
I meant, out of context, that listening to your professors rather than internet randoms is the correct position to hold.
Yeah, I don’t disagree with that so long as the particular context is included when being passed off as normal in specific conditions. It was not mentioned that the professor stated this was for mass production and the comment was provided in a context that invalidated what they said. In context, without the edit, the professor’s advice is immaterial to the discussion and only serves to spread misinformation on proper hygienic practices.
But to the overall point, this is why you don’t listen to random people on the Internet! Sometimes you get told facts that are only true for very specific edge cases that are bandied about as general advice with the weight of ‘i have a degree’ as confidence even though the advice is objectively wrong in the provided context.
Having worked in restaurants for years and been to multiple health and safety classes in multiple states, I call bullshit.
Washing chicken spreads bacteria all over everything wherever it’s done: the walls, floor, ceiling. Do you sanitize the ceiling after you do this?
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