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Jun 24, 2009 10:10 AM

Do you wash your meat/fish prior to cooking it?

There was a recent post about switching between utensils when handling raw and cooked food. One poster said his/her biggest concern was how the meat was handled before he/she cooked it. It made me wonder -- I always rinse my meat under the tap before marinade goes in. I don't know who has touched the meat and sometimes it's to rinse the blood off too (but not too often -- most of the meat comes without any trace of blood these days). My sister-in-law, on the other hand, said I'm ruining the meat's flavour by rinsing it before cooking.
What do others do/think?

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  1. I do rinse chicken, turkey, fish, (things I get whole) etc. but I don't rinse pork, lamb, beef, or bison (I'm not sure why this is aside from habit); then the food is patted dry with a towel. I don't think believe the food would be ruined by rinsing unless it was ground meat, sliced bacon, sausage, etc.

    I am not sure why it is considered mandatory to rinse whole meats more so than more processed meats (which have had more equipment, hands, and packaging changes).

    1. no need to reinvent the wheel, please see this thread