Super User Bassn Blvd Posted September 15, 2012 Super User Posted September 15, 2012 such as steak, ribs, lamb chops and pork chops before cooking? I do but is it really necessary? I think it is for meat with bones that have been cut to rinse off the bone shavings, but what about boneless steak?
Diggy Posted September 15, 2012 Posted September 15, 2012 I usually wash chicken and run it through a bath of white vinegar. I have done the same for pork, not so much for beef If what you are doing works and has kept you from getting sick, keep doing it
Super User roadwarrior Posted September 15, 2012 Super User Posted September 15, 2012 No I cook everything properly. If something needs to be washed, it probably needs to be returned and replaced. I'm CRAZY about cleanliness, regardless of the situation. I NEVER use anything that was used prior to cooking after it is cooking. For example. if it's "flipped" that requires washing or a new utensil.
Super User slonezp Posted September 16, 2012 Super User Posted September 16, 2012 If it smells funky.......... Nope. 1
VolFan Posted September 16, 2012 Posted September 16, 2012 Nope...if it's bad, washing it isn't going to help.
Super User BASSclary Posted September 16, 2012 Super User Posted September 16, 2012 I thought this thread was about something else.... LOL
Super User Bassn Blvd Posted September 16, 2012 Author Super User Posted September 16, 2012 I thought this thread was about something else.... LOL Figures YOU would.
Global Moderator Bluebasser86 Posted September 16, 2012 Global Moderator Posted September 16, 2012 Nope. If the heat don't get it I don't figure a little water will do anything.
Sfritr Posted September 17, 2012 Posted September 17, 2012 NO!! One HUGE misconception regarding beef, venison, poultry, etc. is that you should wash it before cooking. As unappetizing as it may seem to some, blood = flavor. When you run red meat under water is clears away blood which will cause the meat to actually cook faster and dryer. Also, it will remove any flavor once its cooked. Blood keeps the meat moist and allows the muscle fibers to stay intact during cooking. This also keeps the meat tender. If the meat is bad, water isn't going to help you out anyway. Remember, the temperature danger zone is 41-140 degrees. Any meat, fish, poultry left in this temp range for more than 4 hours should be given some SERIOUS consideration before eating. Bacteria growth almost triples every hour in this range. That is why it is so very important to harvest your animals humanely and field dress them as soon as possible. The quicker you can get any meat from that temp range below 41 degrees the healthier, happier you will be when you enjoy it on the table.
Sfritr Posted September 17, 2012 Posted September 17, 2012 And on the flip side of this topic, YES wash it frequently. Nobody likes fromunda cheese.......
Super User flyfisher Posted September 17, 2012 Super User Posted September 17, 2012 Nope. Never rinse anything. Like has been stted it isn't going to help with making it safer and it only increases your chance of cross contamination as you rinse and move the meat around the kitchen. I also have specific cutting boards that are used for specific tasks. One for raw meat, one for cooked meat and one for veggies and fruits. Helps to keep contamination to a minimum. I also only use poly boards for anything raw and then run in it in the dishwasher by itself on the sanitize cycle to kill anything that remains.
TrippyJai Posted September 17, 2012 Posted September 17, 2012 I'm a clean freak so I used to give my steaks a good rinse before cooking them, but I stopped doing that because my mom said it wasn't nessessary.
Super User Bassn Blvd Posted September 18, 2012 Author Super User Posted September 18, 2012 Listen, READ THE O/P PEOPLE! I NEVER said wash it because it's BAD. I simply asked do you rinse it to get rid of the BONE SHAVINGS from cuts of meat such as ribs, pork chops, etc. I added steak in the mix because I'm so used to rinsing the BONE SHAVINGS that rinsing the steak is a force of habit. NO!! One HUGE misconception regarding beef, venison, poultry, etc. is that you should wash it before cooking. As unappetizing as it may seem to some, blood = flavor. When you run red meat under water is clears away blood which will cause the meat to actually cook faster and dryer. Also, it will remove any flavor once its cooked. Blood keeps the meat moist and allows the muscle fibers to stay intact during cooking. This also keeps the meat tender. Thank you ^. So rinsing steak, etc, "just because" will actually take away from the flavor and dry it out as it cooks?
Super User Long Mike Posted September 18, 2012 Super User Posted September 18, 2012 The thought of rinsing meat before placing it on the fire never crossed my mind, but I've been cooking meat on a pit for only about fifty years. Maybe something has changed. 1
Sfritr Posted September 18, 2012 Posted September 18, 2012 Listen, READ THE O/P PEOPLE! I NEVER said wash it because it's BAD. I simply asked do you rinse it to get rid of the BONE SHAVINGS from cuts of meat such as ribs, pork chops, etc. I added steak in the mix because I'm so used to rinsing the BONE SHAVINGS that rinsing the steak is a force of habit. Thank you ^. So rinsing steak, etc, "just because" will actually take away from the flavor and dry it out as it cooks? Correct. Especially red meat. Besides, any creepy crawlies that may be on it will burn off once it hits a 375 degree grill. Think of taking a sponge that is plump full of the best steak juice imaginable and putting it under running water. What happens? all the yummy goodness washes away leaving, well, a sponge. Also, if you purchase meat from a store like kroger etc. and it is packaged in the styrofoam tray covered in plastic do not run that under water to thaw if you put it in the freezer. It is best to remove it, place it on a plate, and let it thaw in the fridge. Then, once it is thawed, allow your steaks to sit out at room temp for a bit before cooking. You'll be surprised at the difference in flavor.
Super User Bassn Blvd Posted September 18, 2012 Author Super User Posted September 18, 2012 Excellent, thanks. I couldn't for the life of me figure out why my steaks never came out with that chargrill color and flavor. I cook them to the perfect temp, but they just don't taste like they should. Haha, I'd remove them from the package and they would be bright red and have beautiful marbeling. I'd rinse them off and wondered why they look dull red and lifeless. No more rinsing of the meat. I am now an ANTI-WASHER of MEAT.
SmokeRise1 Posted September 18, 2012 Posted September 18, 2012 The only meat I rinse off are those pork tenderloins that come in a vacuum package of 2. I just think there is some type of slime that they package them in to protect them and I want to get that slime off and the dry them with paper towels before marinating them or hitting them with a dry rub.
Super User tomustang Posted September 18, 2012 Super User Posted September 18, 2012 Awkward thread title. Reminds me of the Check Your Dicks thread.
Super User roadwarrior Posted September 19, 2012 Super User Posted September 19, 2012 After a little editing...This thread is closed. -Kent a.k.a. roadwarrior Global Moderator
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