I wanted to see if anybody rinse their meats before they prepare them? I always think about that when prepare my meals. I sometimes rinse and sometimes not because I figure it will get cooked anyhow and the germs will dissapear. Am I wrong?
Ok. Majority wins. No rinsing the meats.
Thanks for the input.
I rinse, but I learned from my ex-MIL who was from Belise. She rinses all of her meats in vinegar, especially chicken and pork. I noticed that my meats taste fresher when I do this.
I always rinse in cold water and then pat dry.
It sure doesn't hurt to rinse, because the juices that the meat sit in, in the package, is usually the first to go bad. I personally rinse only my poultry, and fish.
You are absolutely right about cooking.
Don't rinse it, it does absolutely nothing for the meat. All it does is spread raw meat germs all over your sink and possibly splash them onto your counters and stuff.
You're putting yourself at risk of cross contamination if you're washing your meat.
I never quite understood what people were trying to do when washing meat???
I know I'm going against the crowd here, but you're actuallly not supposed to rinse. The high temperature kills all germs so it doesn't make food safer. And, it actually increases chances of cross-contamination. I have this info. in 2 different cookbooks and I found a link:
Every time! I don't know for sure if it helps, but I feel better if I rinse off the blood and package slime. Maybe it's just me
You should not rinse your meat before cooking. You can actually add more germs from the water to the meat. The best way to get rid of the germs is to cook it to the proper temp.
I used to rinse all the time, but when I was pregnant with my daughter I read in a pregnancy book that you shouldn't really rinse. You'll kill all the bacteria while cooking and by rinsing you're just spreading the bacteria around your kitchen and sink. I haven't been rinsing since then.
Hi,
To respond to your question about the rinsing. I used to be so frantic about that as well, but I learned that cooking it is what is going to really kill any germs on the meat. So you are right. I don't think it really matters.
