I learned something new this week. When you’re about to cook
a chicken, you shouldn’t wash it. I’ve done this for as long as I can remember.
Whether I’m cooking a whole chicken or parts, I remove it from the packaging,
rinse it in the sink, and pat it dry with paper towels before I begin. I believed
I was rinsing off bacteria that can often be found on raw meat, like
salmonella. The thing is, if I cook my poultry thoroughly, those bacteria are
destroyed anyway. What I never thought about was that the act of rinsing could
splash bacteria from the raw meat as far as three feet away; to surfaces that
may come in contact with food I won’t be cooking. How far from your kitchen
sink is your paper towel roll? Your bread box? The cutting board you use to chop
salad ingredients? Excuse me a moment. I have to go disinfect my kitchen.
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