europoooooor

BDFL of Quilibrium, Eng @ Farcaster, ex-Coinbase, always opinionated, never hydrated

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Unrelated but related

Cassie do you wash the blood off the chicken before cooking?

This video made me remember a TikTok i saw about people not doing that 😭😂

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very controversial topic!!

I do it carefully without splashing and also sometimes marinate in sake or rice wine and ginger to get rid of any slimy / dirty smell 

https://youtu.be/90Nd_vh3yk8?feature=shared

That makes perfect sense!

And yes, the part about the washing is cus of cross contamination (based on what i read)

Have you seen anything like that?

Christin just shared a link, you could check it out

That makes perfect sense!

And yes, the part about the washing is cus of cross contamination (based on what i read)

Have you seen anything like that?

Christin just shared a link, you could check it out

https://warpcast.com/christin/0x1321525f

Most of the cooking I do at home is for my spouse who has specific dietary restrictions and is pescatarian, but I don't recall the chicken cuts I got from the butcher being bloody. Steak on the other hand... I prefer mine blue rare anyway.

very controversial topic!!

I do it carefully without splashing and also sometimes marinate in sake or rice wine and ginger to get rid of any slimy / dirty smell

neuroscience phd, DeSci advocate, interfaith chaplain. co-host of the /okbanger show and vibe imagineer for /christin. https://seemore.tv/christin

RIGHTT

When i read about it, i saw it was cus of cross contamination, so your process is actually really great. 
I never used to marinate in sake or rice wine and ginger but i will definitely try it!

That's not blood, that's protein called myoglobin. Chickens are drained of their blood after slaughter. Sometimes in shipping or storage the myoglobin condenses and leaks out, but it's still not blood.