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At what age did you first try meats with your little ones?
XryztalRoze·
If you use a proper method you can absolutely wash meat safely. Cross contamination is nothing to play games with and is a very serious matter. There is a huge difference between chicken rinsed in vinegar and chicken straight from the package. Rather than saying not to wash meat ever I'd rather see someone teach the importance of safe food prep/handling and explain why safety measures should be taken.
Bean··
Ok. Well I can't do that because in every food safety course I've done they've never given directions or even guidelines on it because its a non issue. The food safe way to wash meat is not to wash it. Anything water or vinegar would kill on the surface of meat anyway is gone once the meat cooks above 165.
Bean··
I hope that didn't come off bitchy, this post or my reply wasn't meant to be rude or mean at all
XryztalRoze··
@two.tiny.texans No ma'am. You're ok, just expressing your experience. I make sure to keep all surfaces clean and disinfected while also keeping all meats separate from one another and other foods. Washing hands between and making sure any and all surfaces used are disinfected before prepping the next food type. I use separate cutting boards, knives, etc. We can actually tell the difference between my cleaning and my mils cleaning the chicken. She is much more detailed and will not eat my food if I haven't used her method. She can taste the difference without knowing. Red meat I rarely clean but chicken I absolutely do. Often chicken will still have skin and feathers and needs extra care.
So Royal··
Мама сына (1 год)
@two.tiny.texans I've found that washing the meat is a cultural thing, where people who don't really have access to properly cleaned meat I imagine, take this step to remove debris with vinegar or lime/lemon juice. So I'm assuming your courses were in the US, so there would be no need to teach this