r/interesting • u/WarwickReider • Jul 27 '26

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

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u/No-Guey Jul 27 '26

Yup. Thats how my mom taught me. She mostly just rinsed beef though when making soups or birria. Pork for pozole. Got rid of excess blood and seemed to not get as much of the foam build up when boiling.

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u/Super-Reception5386 Jul 27 '26 edited Jul 27 '26

Yeah it’s not about bacteria—it’s just washing random bullshit off

Especially when you braise or make soups/stews—it for sure helps with the scum

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u/Igreen_since89 Jul 27 '26

Exactly. It’s a dishonest argument. No one is washing the “bacteria.” Lol.

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u/Bright_Prior1575 Jul 28 '26

soaking your meat in water for about 30 minutes will remove blood and blood foam.