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Anon doesn't wash (sh.itjust.works)
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[-] Karyoplasma@discuss.tchncs.de 243 points 2 months ago* (last edited 2 months ago)

ITT: people who undercook their chicken think that washing is what's saving them when in reality, washing your chicken only enables a host of cross-contamination issues. Congratulations for turning your sink into a biohazard facility.

[-] Tar_alcaran@sh.itjust.works 55 points 2 months ago

Rinsing and scrubbing will spread micro droplets a lot further than your sink.

[-] stebo02@lemmy.dbzer0.com 17 points 2 months ago

i thought it said "than you sink" and that you were making a German coastguard joke

[-] thesohoriots@lemmy.world 1 points 2 months ago

Shoutout Cornelis Drebbel

[-] prole@lemmy.blahaj.zone 3 points 2 months ago

This is why I don't clean the dishes in my sink... Not trying to spread any micro droplets.

[-] Damage@feddit.it 37 points 2 months ago

Red meat can be eaten rare, because even if the inside is raw, it's not usually contaminated by anything dangerous, while chicken meat has to be throughly cooked because it's the opposite... So washing the outside is useless.

[-] sugar_in_your_tea@sh.itjust.works 14 points 2 months ago

Only if it's a slab of meat, like a steak. Ground meat mixes up all those contaminants, so unless you grind it yourself from a slab with the outsides cut off (still iffy), cook your ground meat thoroughly (medium well is probably enough). You can get away with a sear on pretty fresh steak though.

[-] anton@lemmy.blahaj.zone 4 points 2 months ago* (last edited 2 months ago)

And then there are the Germans, eating raw ground pork on a bun.
It seems, you can get away with raw meat, if you buy it freshly ground from the butcher.

Edit: wrong kind of meat

[-] Tja@programming.dev 6 points 2 months ago

On a bun? That's Mett and it's pork. Yes, ground raw pork. It's quite tasty. Sprinkle of onion usually.

[-] faythofdragons@slrpnk.net 4 points 2 months ago

He's getting it mixed up with Wisconsin, which does raw ground beef on a bun.

[-] Tja@programming.dev 2 points 2 months ago

Tratare sandwich? Sounds delicious!

[-] sugar_in_your_tea@sh.itjust.works 3 points 2 months ago

Yeah, as long as the equipment is sterile, and the edges with the bacteria are removed. That's not happening at your local grocery store.

[-] azertyfun@sh.itjust.works 6 points 2 months ago

I buy my filet américain at my local grocery store. It is made of a beef/pork mix (the fancier the more beef) and usually has an expiry date of T+2 days thanks to the added preservatives.

Industrially processing raw meat is perfectly doable, much to the Americans' utter disbelief. Belgium has entire specialized industrial supply chains for the massive local demand of raw ground meat bread spread.

[-] sugar_in_your_tea@sh.itjust.works 3 points 2 months ago

Certainly, it's just a lot more work than the less sanitary "chuck the extra meat into the grinder" method we use here.

I'd love to try that raw beef spread BTW. I've had beef sashimi before, and it was great.

[-] Damage@feddit.it 1 points 2 months ago* (last edited 2 months ago)

I'm Italian and I caught toxoplasmosis eating raw sausage ground meat as a kid, sooo...

But I did that for a long time before anything happened.

Wait, you don't eat chicken medium rare?

[-] Zanz@lemmy.ml 2 points 2 months ago

If you hold your chicken for ten minutes at temperature, you can cook it medium rare and pink. https://blog.thermoworks.com/chicken-internal-temps-everything-you-need-to-know/

[-] Maeve@kbin.earth 4 points 2 months ago

Eww. Also tough so also eww.

this post was submitted on 05 Jan 2025
696 points (97.8% liked)

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