John53
I go leaps and bounds
I've never washed it and I'm living proof you won't die, cooking is what kills the harmful bacteria, washing makes them multiply. I do however as Subsie suggested pat it dry but that's because it cooks better.
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Making KFC at Home?
- Thread starter Debater Slayer
- Start date
I've never washed it and I'm living proof you won't die, cooking is what kills the harmful bacteria, washing makes them multiply. I do however as Subsie suggested pat it dry but that's because it cooks better.
Sometimes I use salt and water too. Anything to remove that pungent "meaty" scent.
To me, it's not about being scared of bacteria or the like; it's just that I don't want the raw chicken to smell unpleasant.
Shadow Wolf
Certified People sTabber
That step is so important for a few meats but tragically gets forgotten and left out.
John53
I go leaps and bounds
I have no answer to that lol. I can't imagine raw chicken ever smelling pleasant.
The Kilted Heathen
Crow FreyjasmaðR
Last night I tried to make Popeye's chicken in my air fryer. It went quite well!
Subduction Zone
Veteran Member
Oh no! How do I get home?
It is a very local chain with only two stores. It used to be named after the current owner. But there was a lawsuit with some investors. He lost his original name, but kept his recipe. And it is good:
America's Best Fried Chicken Winner Is...
Subduction Zone
Veteran Member
A nice soak in the tub with a lavender bath bomb should do the trick.
Would you mind sharing the recipe, if possible?
It's shampoo-lickin' good.
exchemist
Veteran Member
Yup that's a sure-fire way to spread salmonella round your kitchen and poison everybody.
For anyone who does not know, lesson one of poultry cooking is DO NOT WASH raw poultry meat. Cooking kills any bacteria, so washing is quite unnecessary. On the contrary, washing will create stray droplets that may contain bacteria and these will land in random places and won't get subsequently sterilised. They will be in a nice temperature and environment for incubating.
Subduction Zone
Veteran Member
I have seen the same recommendation for turkey. Don't wash it. Chicken should be safer to wash. One could get a big pot of water and swirl the chicken without splashing. I don't know how you could wash a turkey without some splashing. They tend to be a bit on the large size.Yup that's a sure-fire way to spread salmonella round your kitchen and poison everybody.
For anyone who does not know, lesson one of poultry cooking is DO NOT WASH raw poultry meat. Cooking kills any bacteria, so washing is quite unnecessary. On the contrary, washing will create stray droplets that may contain bacteria and these will land in random places and won't get subsequently sterilised. They will be in a nice temperature and environment for incubating.
The Kilted Heathen
Crow FreyjasmaðR
I followed this recipe, but there aren't many measurements. I mostly used enough flour to cover my chicken (and I advise using small drumsticks), and then measured the spiced with my heart lol
Twilight Hue
Twilight, not bright nor dark, good nor bad.
Saline is best. Washes, preserves, and kills bacteria all in one go as well as enhanced flavor.
Thanks a lot! Looks tasty.
Subduction Zone
Veteran Member
I ordered an air fryer recently. It is not here yet. I might have to try that.
It should arrive as soon as I'm done making my chicken in it.
John53
I go leaps and bounds
I have a pool, problem solved.
Edit: wife says I can't put a turkey in the pool.
John53
I go leaps and bounds
Or save a lot of time and trouble, just cook the damn thing.
exchemist
Veteran Member
True, a large bird would be worse.
But what's the object of washing raw meat in the first place? It achieves nothing, except to add surplus water you don't want. And if you dry it with a cloth, you then have a contaminated cloth to deal with? Brilliant, eh?! I suspect people just feel it needs to be "clean" before being cooked. But it makes no rational sense and is counterproductive in several ways. (I do sometimes wash fish, if they have been gutted, just to get any leftover blood, slime and guts out. But they are a lot smaller and I do that carefully, deep down in the sink to avoid splashes. And in any case, you don't tend to get pathogenic bacteria in fish, the way you do in poultry.)