Rinsing Meat

[NickC]

I don't know if I'm imagining it or just getting crankier, but it seems
to me that supermarket meat is getting worse and worse.

A few weeks ago I bought some chops and the underside, the bit that
rests on the foam tray, was gray. The meat was well within its so-
called use-by date.

I couldn't be bothered returning it so washed it under the tap, cooked
it, and it was fine.

Thinking about it, most recipes for chicken and turkey say to wash the
bird inside and out. And, sometimes you cook up a piece of meat and it
has a very slight off odour yet doesn't make you ill. So I've now
started to rinse all meat before cooking and, even though it may be my
imagination, I haven't had a dud piece since.

Is this something I've just been ignorant of all these years? Do you
regularly rinse meat before cooking? Or am I being paranoid?

[FarmOne]

Post by NickC
I don't know if I'm imagining it or just getting crankier, but it seems
to me that supermarket meat is getting worse and worse.
A few weeks ago I bought some chops and the underside, the bit that
rests on the foam tray, was gray. The meat was well within its so-
called use-by date.
I couldn't be bothered returning it so washed it under the tap, cooked
it, and it was fine.
Thinking about it, most recipes for chicken and turkey say to wash the
bird inside and out. And, sometimes you cook up a piece of meat and it
has a very slight off odour yet doesn't make you ill. So I've now
started to rinse all meat before cooking and, even though it may be my
imagination, I haven't had a dud piece since.
Is this something I've just been ignorant of all these years? Do you
regularly rinse meat before cooking? Or am I being paranoid?

In the real olden days, ie before refrigeration, it was probably necessary
to wash meat a lot.
I've even heard tales of one friend's Grandmother brushing off maggots
before cooking.
If there were no maggots, then it was too bad to be cooked.

They usual thing to do is/was to add vinegar to the water before washing as
it cuts through
the slime like substance that can form on the surface of meat as it
decomposes.

[Thistledown]

Post by FarmOne

Post by NickC
I don't know if I'm imagining it or just getting crankier, but it
seems to me that supermarket meat is getting worse and worse.
A few weeks ago I bought some chops and the underside, the bit that
rests on the foam tray, was gray. The meat was well within its so-
called use-by date.
I couldn't be bothered returning it so washed it under the tap,
cooked it, and it was fine.
Thinking about it, most recipes for chicken and turkey say to wash
the bird inside and out. And, sometimes you cook up a piece of meat
and it has a very slight off odour yet doesn't make you ill. So
I've now started to rinse all meat before cooking and, even though
it may be my imagination, I haven't had a dud piece since.
Is this something I've just been ignorant of all these years? Do
you regularly rinse meat before cooking? Or am I being paranoid?

In the real olden days, ie before refrigeration, it was probably
necessary to wash meat a lot.
I've even heard tales of one friend's Grandmother brushing off maggots
before cooking.
If there were no maggots, then it was too bad to be cooked.
They usual thing to do is/was to add vinegar to the water before
washing as it cuts through
the slime like substance that can form on the surface of meat as it
decomposes.

I agree with you FarmOne - if in doubt about the time factor/colour/loss of
blood, I don't actually rinse it completely in vinegar & water - but rub a
cloth soake in the combination & keep 'sniffing' it until it gets back to
the real 'meaty' smell. If not (on a couple of occasions -esp poultry - I
have resorted to boiling it up and giving it to my dogs) Incidentally one
is 9, the other 11 1/2 & they are still alive!!!)
Thistledown

[Tricia]

Post by NickC
I don't know if I'm imagining it or just getting crankier, but it
seems to me that supermarket meat is getting worse and worse.
A few weeks ago I bought some chops and the underside, the bit that
rests on the foam tray, was gray. The meat was well within its so-
called use-by date.
I couldn't be bothered returning it so washed it under the tap, cooked
it, and it was fine.
Thinking about it, most recipes for chicken and turkey say to wash the
bird inside and out. And, sometimes you cook up a piece of meat and
it has a very slight off odour yet doesn't make you ill. So I've now
started to rinse all meat before cooking and, even though it may be my
imagination, I haven't had a dud piece since.
Is this something I've just been ignorant of all these years? Do you
regularly rinse meat before cooking? Or am I being paranoid?

I don't rinse meat routinely, but say steak or chicken that has been sitting
in it's own juices I do tend to give it a quick rinse.

[Fred]

Post by NickC
I don't know if I'm imagining it or just getting crankier, but it
seems to me that supermarket meat is getting worse and worse.
A few weeks ago I bought some chops and the underside, the bit that
rests on the foam tray, was gray. The meat was well within its so-
called use-by date.
I couldn't be bothered returning it so washed it under the tap, cooked
it, and it was fine.
Thinking about it, most recipes for chicken and turkey say to wash the
bird inside and out. And, sometimes you cook up a piece of meat and
it has a very slight off odour yet doesn't make you ill. So I've now
started to rinse all meat before cooking and, even though it may be my
imagination, I haven't had a dud piece since.
Is this something I've just been ignorant of all these years? Do you
regularly rinse meat before cooking? Or am I being paranoid?

No I don't make a habit of washing meat cuts although I do thoroughly wash
whole poultry and roasts.

Something about that greyness in an article here that discusses wet ageing
(vac pac) of beef compared to the old fashioned dry ageing method.
Mmmmmmmm!!!! dry aged steak. Yum
http://www.theage.com.au/news/Epicure/A-dry-argument/2005/05/23/1116700623892.html
"When too much blood surrounds the meat, however, it can "take on a curious
metallic tang as well as a nasty grey-brown colour, from the oxidised blood
that leaches out of it, then soaks back into it," according to British food
writer, author and farmer Hugh Fearnley-Whittingstall."

[NickC]

Post by Fred
http://www.theage.com.au/news/Epicure/A-dry-argument/2005/05/23/111
6700623892.html "When too much blood surrounds the meat, however,
it can "take on a curious metallic tang as well as a nasty
grey-brown colour, from the oxidised blood that leaches out of it,
then soaks back into it," according to British food writer, author
and farmer Hugh Fearnley-Whittingstall."

Interesting article. I like the description of the various cuts, too.

Thanks,

[Glucose]

Post by NickC
I don't know if I'm imagining it or just getting crankier

Yes, your nuts are definitely caught in the wringer.

[Boozo]

Post by Glucose

Post by NickC
I don't know if I'm imagining it or just getting crankier

Yes, your nuts are definitely caught in the wringer.

I would have said his sausage was caught in the zipper, but hey crushed nuts
are good too.

Boozo.

[Glucose]

Post by Boozo
I would have said his sausage was caught in the zipper

Then take your dress off, you fool!

[Boozo]

Post by Glucose

Post by Boozo
I would have said his sausage was caught in the zipper

Then take your dress off, you fool!

You did what ??
I suppose whatever turns you on, but leave me out of it.

Is it that time again ??

Gerard.

[Glucose]

Post by Boozo

Post by Glucose

Post by Boozo
I would have said his sausage was caught in the zipper

Then take your dress off, you fool!

You did what ??
I suppose whatever turns you on, but leave me out of it.
Is it that time again ??
Gerard.

So, Boozo is Gerard, eh? That's what over-excitement does. What a wanker.

[mªdcªt]

x-no-archive: yes On Wed, 14 Feb 2007 23:30:03 -0000, NickC

Post by NickC
I don't know if I'm imagining it or just getting crankier, but it seems
to me that supermarket meat is getting worse and worse.
A few weeks ago I bought some chops and the underside, the bit that
rests on the foam tray, was gray. The meat was well within its so-
called use-by date.
I couldn't be bothered returning it so washed it under the tap, cooked
it, and it was fine.
Thinking about it, most recipes for chicken and turkey say to wash the
bird inside and out. And, sometimes you cook up a piece of meat and it
has a very slight off odour yet doesn't make you ill. So I've now
started to rinse all meat before cooking and, even though it may be my
imagination, I haven't had a dud piece since.
Is this something I've just been ignorant of all these years? Do you
regularly rinse meat before cooking? Or am I being paranoid?

If it's a bit "slimy", I'll give it a quick rinse and pat dry before
cooking.

With beef and lamb (and possibly chicken), then "nasties" are usually
on the outside surface of the meat, so rinsing AND cooking/searing
external surfances will usually get rid of [most of the] bugs...

Fish? Don't trust it...





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[Nina Pretty Ballerina]

Post by NickC
I don't know if I'm imagining it or just getting crankier, but it seems
to me that supermarket meat is getting worse and worse.
A few weeks ago I bought some chops and the underside, the bit that
rests on the foam tray, was gray. The meat was well within its so-
called use-by date.
I couldn't be bothered returning it so washed it under the tap, cooked
it, and it was fine.
Thinking about it, most recipes for chicken and turkey say to wash the
bird inside and out. And, sometimes you cook up a piece of meat and it
has a very slight off odour yet doesn't make you ill. So I've now
started to rinse all meat before cooking and, even though it may be my
imagination, I haven't had a dud piece since.
Is this something I've just been ignorant of all these years? Do you
regularly rinse meat before cooking? Or am I being paranoid?
--
Nick

i was discusisng this very thing today. I have never rinsed meat, maybe i
should

c