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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 11-14-2007, 11:20 AM   #16
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I, like ZBQ, have been merely rinsing and patting dry.
The vinegar/water idea sounds like a better way to go.
Sometimes that slime is pretty nasty.
Great tips, guys!
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Unread 11-14-2007, 01:36 PM   #17
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Quote:
Originally Posted by Dale P View Post
I understand that you dont have to rinse the meat because cooking kills whatever lies on the surface but it makes me feel better about it.
Ditto
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Unread 11-14-2007, 02:50 PM   #18
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I don't see any reason to rinse meats that have been cryovac'd. Unless it smells really bad, and then in that case it might be.
Every now and then I get a package of ribs that has a real strong sulfur smell to it.
BOOM! In the trash.
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Unread 11-14-2007, 05:50 PM   #19
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What technique do you guys recommend for rinsing/washing cryo'd meats in a competition setting? This is of course when you're lacking a sink.

I wouldn't want to put it near any of my wash tubs.

Spray it down with the hose ?
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Unread 11-14-2007, 09:24 PM   #20
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Quote:
Originally Posted by Jeremiah View Post
What technique do you guys recommend for rinsing/washing cryo'd meats in a competition setting? This is of course when you're lacking a sink.

I wouldn't want to put it near any of my wash tubs.

Spray it down with the hose ?
Post #'s 2 & 3 above from Chris and Jimmy seem like fine options.. the hose would work too.
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Unread 11-15-2007, 08:59 AM   #21
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Thanks, I read them the first time around but was more interested in the type of vessel you use for containing the meat while rinsing. I should have made that more clear.

Aluminum pans?
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Unread 11-15-2007, 09:08 AM   #22
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Quote:
Originally Posted by Jeremiah View Post

Aluminum pans?
That woiuld make perfect sense, and an easy cleanup.
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Unread 11-15-2007, 12:11 PM   #23
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Nothing says you can't wash the meat at home first. But of course, unless the comp is near your backyard you might want to wash it again when you get there. Possibly defeating the purpose of washing the first time.
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Unread 11-15-2007, 12:17 PM   #24
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Quote:
Originally Posted by smokincracker View Post
I keep a spray bottle with one cup apple cider vinegar and 3 cups water.
I spray all my meat down well and then rinse with cold water and dry with paper towels prior to prepping.

If you try it once you will most likely make it a habit.

Eliminates any odor and kills any surface bacteria.
Eliminates the slime from the meat and makes it much easier to handle.
Excellent tip, Jimmy.
Also useful as a hair clarifier to remove nasty build-up, though I wouldn't necessarily recommend do both simultaneously.
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Unread 11-15-2007, 08:37 PM   #25
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I just glove up, splash some cheap white vinegar on the meat & kinda work it into the folds and crevices, then rinse with clear water. You don't need much of either vinegar or water, so a bus tub works @ a comp. Just rinse the tub out & use it for your wash tub.
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Unread 11-18-2007, 05:34 AM   #26
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I've always just rinsed and pat dry with paper towels. However, I am going to start using the vinegar wash. Great tip, makes alot of sense.
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Unread 11-18-2007, 06:24 AM   #27
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I have read that 1 part vinegar to 3 parts water is a really good fruit and veggie wash, so a meat wash makes sense. One of my cookbooks mentions the same thing for chicken. Another one calls for a lemon water rinse for chicken, I have tried that with big batches of legs and thighs. I just use my brining bucket.
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Unread 11-18-2007, 05:27 PM   #28
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i saw this article about NOT washing turkey prior to cooking. makes sense to me, what do you think? click here

and do you guys wash everything at home to include steaks, or is it just butts, chicken, ribs, and brisket? i always only rinse poultry, but i've rinsed ribs and loins before

i like the spray bottle of water & vinegar idea
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Unread 11-18-2007, 05:36 PM   #29
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Quote:
Originally Posted by thirdeye View Post
I have read that 1 part vinegar to 3 parts water is a really good fruit and veggie wash, so a meat wash makes sense. One of my cookbooks mentions the same thing for chicken. Another one calls for a lemon water rinse for chicken, I have tried that with big batches of legs and thighs. I just use my brining bucket.
I've used a lemon wash for chicken.
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Unread 11-18-2007, 07:18 PM   #30
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Quote:
Originally Posted by Rick's Tropical Delight View Post
and do you guys wash everything at home to include steaks, or is it just butts, chicken, ribs, and brisket? i always only rinse poultry, but i've rinsed ribs and loins before
For me, washing (rinsing would be a more accurate word) is limited to Poultry and cryo'd meats.
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