Protein Cleanse 101: Do you really need to submerge raw meat under water? -Yahoo

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Joey Skladany is kitchen staff for In The Know. Follow him on Instagram and visit his website for more.

Former Real Housewives of Beverly Hills star Adrienne Maloof made Bravo reality TV history when she cooked a chicken by rinsing it in the kitchen sink ... with soap . A horrified Lisa Vanderpump watched in stunned as the rest of America watched the shoe designer don gloves and head straight to the pump to pour the raw meat into what I can only imagine was The Labo (the rich probably don't use Dawn, let's be real!).

But it got me thinking: how many people actually have a maloof on a daily basis? And if you're not technically supposed to froth your protein, when exactly (if ever) would you be submerging raw meat to kill bacteria that might not be released during the cooking process?

The short answer is that it 's not really necessary to soak raw meat, including seafood, in water before cooking. Of course, you don't have to lather it up with soap either. In fact, rinsing a fillet, brisket, tenderloin, or steak can increase your risk of foodborne illness because you're likely to be splashing Salmonella or Campylobacter on nearby surfaces. This could make the environment a breeding ground for germs that can easily spread at the slightest touch.

The next time you have to deal with raw meat, keep these basic tips in mind:

1. Wash your hands before and after handling raw meat. It seems obvious, but you'd be surprised how many people end up rubbing their eyes and mouth while cooking, resulting in hospital and/or serious stomach problems. Take the hand washing techniques you learned during the COVID-19 quarantine and apply them to your daily life, lathering up with warm water and really getting into the nooks and crannies of your fingers.

1. Throw away anything that smells suspicious. Your nose is a powerful tool. If something smells foul, sour, or just generally bad, don't risk it. Immediately throw away the meat and be thankful that losing $5 is not hundreds of emergencies.

1. Make sure all juices are included. C'est la source de la plupart des maladies d'origine alimentarire, alors assurancez-vous de ne pas renverser de liquide de viande crue sur le sol, les comptoirs ou dans le réfrigérateur lorsque vous transfer des sacs et des plateaux d'un endroit the other. If you do manage to make a mess, be sure to clean it with warm, soapy water and preferably a diluted bleach solution to ensure the areas are truly sanitized.

1. Only use plastic cutting boards . The above juices can seep into wooden cutting boards and become a cesspool of bacterial activity that is carried over to other foods. Only use dishwasher safe cutting boards made with strong materials like plastic or metal to prevent this from happening. Reserve the wooden ones only for products and ingredients lacking oils (which can easily stain the surface of the wood).
   

2. Cook your meat well. Invest in a meat thermometer to ensure your internal temperature reaches a safe level. These guidelines from FoodSafety.gov are a good start and also ensure that most foodborne bacteria are burned off during cooking.

If you enjoyed this story, check out Joey Skladany's story on the importance of corn in Mexican cuisine !

The post Protein Cleanse 101: Do you really need to submerge raw meat? He first appeared on In The Know .

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