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Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.
Cooking poultry to the recommended internal temperature of 165 degrees Fahrenheit is the foolproof way to make sure you’re meeting food safety standards. What can you do instead of rinsing chicken?
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How To Get Rid Of And Remove Smells From Enameled Cast Iron Additionally, baking soda and warm water can alleviate cooking odors emitted from the cast iron. Mix a paste and apply it, then wash away.
In 1998, a study measured the migration of non-volatile and volatile compounds from oven bags to chicken. As much as 16% of the nylon from microwave and roasting bags were observed in the chicken after roasting at 200 °C (392 °F) for two hours and as much as 0.08% of the total 2-cyclopentyl cyclopentanone content in the bags were observed.
When hosting a dinner party, lingering odors from long hours of cooking in the kitchen can be an issue. Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long.
The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food industry. The flavor is variously described as "rancid," "stale," and like "cardboard," and even compared to "damp dog hair."
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