Meat and poultry are cleaned during processing, so further washing is not necessary. Never use soaps or detergents on your meat or poultry products. They can contaminate your food with chemicals and make it unsafe to eat.... read more ›
No. Cross-contamination can happen. Splashing water can spread the bacteria on raw meat to utensils, clothes, plates, work stations, working surfaces, kitchen equipment, etc. You don't want that.... see more ›
Don't rinse meat before cooking.
Many people believe you should wash or rinse raw poultry, beef, pork, lamb or veal before cooking, but it's actually not necessary. Any bacteria that might be on it will be killed during the cooking process. In fact, rinsing meat before cooking it can actually do more harm than good.... see details ›
Even though the USDA does not recommend washing raw poultry, beef, lamb, pork or fish because bacteria can spread to other foods, surfaces and utensils, I can't bear not washing meat. In my family, washing meat is the start to well-prepared food and something my parents, sister, cousins, and so forth do.... view details ›
Regardless of whether it takes place before cooking, freezing, or marinating, washing can lead to cross-contamination. Cross-contamination is when bacteria spread from the meat to other areas, such as the hands and kitchen surfaces. Cooking meats and poultry properly will kill all of the bacteria.... view details ›
In professional kitchens most chefs enforce the “clean as you go” rule, which prevents unsightly messes from building to unmanageable levels and removes clutter, which can distract even the most efficient cooks as they chop, grill, and plate through the evening.... continue reading ›
Most chefs DGAF about "well" orders.
According to one Reddit user and chef, most chefs can't be bothered to pay attention to steaks that were ordered well done.... see more ›
Most big steakhouses broil their steaks. Yes, there are few "grills" out there, though some restaurants may still grill their steaks in a way that you and I would recognize. Many restaurants, though, use overhead, infrared broilers that produce incredible temperatures to cook steaks.... continue reading ›
To avoid cross contamination and food poisoning, cooking meat properly is the best way to ensure it's safe to eat. “Finally, a chef's note – the quality and taste can decrease after washing red meat.... read more ›
If you wash raw meat under plain running water, splashing water may transfer bacteria and viruses from the meat's surface to nearby foods, utensils, and cooking surfaces. This may spread germs and increase the likelihood of you getting sick ( 5 ).... see more ›
The consideration of its purpose is related to washing for the removal of bacteria or washing as a part of the preparation process to remove unwanted matter. Most Jamaicans, and other Caribbean nationals, would have been taught to clean and wash meats and poultry before cooking.... view details ›
Choose to steam, bake, grill, braise, boil or microwave your foods, rather than deep fry them. Use non-stick cookware. Microwave or steam your vegetables instead of boiling them to retain the nutrients.... see details ›
A quick change reduces any risk of health hazards, such as cross-contamination and allergens. White can also be bleached, so stains aren't permanent. Additionally, white is also reflective, repelling heat instead of absorbing it.... read more ›
- Making A Difficult Menu. ...
- Mindlessly Choosing Ingredients. ...
- Following Recipes Too Strictly. ...
- Making The Same Chicken Breast Every Night. ...
- Under- Or Over-seasoning. ...
- Not Seasoning To Taste. ...
- Overusing Cinnamon. ...
- Throwing Random Spices Into Your Dishes.
Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.... read more ›
“How sad is this, that you asked for a steak to be cooked well-done,” Ramsay told the reporter. “Whatever quality of beef it is, it's gone way past any form of taste when you've asked for it well-done. I don't eat steak well-done. That's your prerogative, because you're the customer.... view details ›
Most chefs regard beef cooked to medium-rare — with an internal temperature of 130-135F (55-57C) — as the best way to bring out flavour and retain moisture in tender cuts such as rib eye and top loin. Unlike rare, medium-rare allows time for the outside to caramelise and develop a sear.... see more ›
There is no added water in any fresh, unprocessed beef. Beef is washed during slaughter, but the small amount of water would be absorbed on the surface of the meat, not bound to the protein or inside the tissue and would quickly evaporate or drip out.... view details ›
Your steak probably tastes better at a steakhouse because we use lots (and lots) of butter. Bonus points when it's compound butter! Even the dishes that aren't served with a pat of butter on top are likely doused with a ladle of clarified butter to give the steak a glossy sheen and a rich finish.... see more ›
As any chef worth their salt will tell you: Cooking in a restaurant means doing all of the jobs. Even head chefs have to roll up their sleeves and scrub pots and pans every once in a while.... view details ›
Servers are never expected to clean ANYTHING except their stations. Cooks can at occasion HELP the dish washer but it is their job to cook and to satisfactory clean their station. This will limit cross contamination if raw food items being handled by someone who handles ready to eat food.... see more ›
And, you guys, not even a chef at a fancy French chicken restaurant recommends washing chicken. According to Chef Antoine Westermann, "In France, we do not believe in washing chicken with water, as it takes away the taste of the skin. When you are cooking the chicken, the bacteria is cooked out."... read more ›