Washed or not, chicken needs to be cooked properly, there’s nothing people do by washing the outside that will kill the salmonella inside the muscle. Hell, cooking will kill it on the surface right away so I don’t know what people think they’re doing by washing the outside!
I could see it in a factory/large kitchen setting, as in:
Wash chicken in separate area to remove surface bacteria
Hand off to another chef, repeat 1
The chef then cooks with the chicken, sanitizing hands between steps, and the purpose of washing the chicken is to reduce the amount of bacteria spread between washings. Production kitchens are busy places, and having more checks can help prevent issues if some are skipped/performed inadequately.
It makes no sense in home or small kitchens though and would likely do more harm than good.
I’ve worked in a large kitchen and my girlfriend has worked in kitchens in the healthcare system and nope, your wouldn’t wash chicken in a kitchen environment, maybe in factories where it makes sense to have space for that, but in a kitchen you would never lose space to build something that is basically a cross contamination room.
Yeah, that’s the kind of “big kitchen” I’m talking about. Like a factory or maybe a stadium where you’re serving thousands of people at the same time, and repeatability matters a lot more than quality.
Kecessa@sh.itjust.works 2 months ago
Washed or not, chicken needs to be cooked properly, there’s nothing people do by washing the outside that will kill the salmonella inside the muscle. Hell, cooking will kill it on the surface right away so I don’t know what people think they’re doing by washing the outside!
sugar_in_your_tea@sh.itjust.works 2 months ago
I could see it in a factory/large kitchen setting, as in:
The chef then cooks with the chicken, sanitizing hands between steps, and the purpose of washing the chicken is to reduce the amount of bacteria spread between washings. Production kitchens are busy places, and having more checks can help prevent issues if some are skipped/performed inadequately.
It makes no sense in home or small kitchens though and would likely do more harm than good.
Kecessa@sh.itjust.works 2 months ago
I’ve worked in a large kitchen and my girlfriend has worked in kitchens in the healthcare system and nope, your wouldn’t wash chicken in a kitchen environment, maybe in factories where it makes sense to have space for that, but in a kitchen you would never lose space to build something that is basically a cross contamination room.
sugar_in_your_tea@sh.itjust.works 2 months ago
Yeah, that’s the kind of “big kitchen” I’m talking about. Like a factory or maybe a stadium where you’re serving thousands of people at the same time, and repeatability matters a lot more than quality.