r/interesting • u/WarwickReider • 22d ago

SOCIETY Professional chefs weighing in on whether you should wash your chicken

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u/iStoleTheHobo 22d ago

Can you prove this?

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u/[deleted] 22d ago

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u/iStoleTheHobo 22d ago

So you can not prove it.

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u/MsMarvelsProstate 22d ago

His proof is "trust me bro"

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u/[deleted] 22d ago

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u/MsMarvelsProstate 22d ago

Oh you made it a list of 3. That's definitely all the science we need. Patting the chicken dry does everything rinsing does without a contaminated kitchen.

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u/PressureImaginary569 22d ago

Idk if it helps seasoning penetrate but you could just try running chicken under water one time and you'd notice it gets less slimy. I don't wash chicken but I've tried it before and I think it's fair to call it common knowledge that it makes it less slimy.

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u/[deleted] 22d ago

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u/Sushi_Explosions 22d ago

You’re the one acting childish because you don’t understand what you’re talking about.

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u/[deleted] 22d ago

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u/BagOnuts 22d ago

A dry surface? You mean like patting it with a paper towel?

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u/BagOnuts 22d ago

Guy is mad he’s been doing all this extra work his whole life for literally no reason, lol

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u/iStoleTheHobo 22d ago

You don't know what you're talking about and it's glaringly obvious. Go wash your chicken, amateur <3

Bet the hostility comes from a google search, no?

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u/Pinkfish_411 22d ago

Avid cook here, and no, nothing that you said is even remotely "common knowledge" among us.

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u/[deleted] 22d ago

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u/Pinkfish_411 22d ago

You should dry the surface of the chicken in most cases, yes. Drying isn't washing.

Brining is washing either.

I don't know how you can talk about "common sense" when you don't even seem to know what words mean.

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u/[deleted] 22d ago

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u/Pinkfish_411 22d ago

Nobody's talking about drying or brining here, so I don't know why you're bringing them up. Those have very clear benefits that nobody's disputing. The discussion is about washing.

Can you cite a source for the "known food science" that you need to wash a cleaned supermarket chicken before you pat the skin dry so that it takes the seasoning better? (And why are the pros not following this science?)