However, as you probably know, a standard chicken cannot grow to a normal size suitable for meat in 30-40 days.<\/p>\n\n\n\n
Therefore, it is understandable that breeders add a lot of additives to its feed, which is not desirable.<\/p>\n\n\n\n
The Culinary Secrets portal recommends how to remove all harmful substances from meat.<\/p>\n\n\n\n
It is necessary to soak the meat in a physiological solution before cooking.
<\/p>\n\n\n\n
This method allows you to remove at least part of what has accumulated during the processing of chicken.<\/p>\n\n\n\n
Each piece of meat should be slightly soaked, just so that it is saturated with water.<\/p>\n\n\n\n
Thanks to this, it will be juicier, as salt molecules retain water in the tissues.<\/p>\n\n\n\n
And thanks to this, it will not lose mass and will not dry out when cooking.<\/p>\n\n\n\n
It is good to add a little lemon juice to the water.<\/p>\n\n\n\n
This process can be considered as a meat cleansing.<\/p>\n\n\n\n
Thanks to this solution, at least part of the toxins will be released from the meat. But it has another advantage.<\/p>\n\n\n\n
The breasts prepared in this way, roasted in the oven, will be very soft and will not dry out.<\/p>\n\n\n\n
An experienced butcher advises how to choose quality meat.<\/p>\n\n\n\n
You may have heard that meat can be pumped with a soy solution or special substances that make it look more attractive.<\/p>\n\n\n\n
The biggest problem arises when cuts treated with chemically harmful substances are also sold on the market.
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Learn a simple trick to quickly distinguish the quality of meat!<\/p>\n\n\n\n
It only takes 20 seconds to know what you are buying.<\/p>\n\n\n\n
Cut a piece of meat and stick a toothpick into it.<\/p>\n\n\n\n
Take a piece of aluminum foil and a match.<\/p>\n\n\n\n
Insert the toothpick into the meat and bring the lit match close to it.<\/p>\n\n\n\n
If after 10 seconds the meat starts to smoke and smells like when it is roasted, you are lucky that you have got quality meat without additives.
<\/p>\n\n\n\n
But if the meat is treated with additives, it will start to release a black liquid.<\/p>\n\n\n\n
If you were lucky and the meat passed this test, you can continue buying it with peace of mind.<\/p>\n\n\n\n
But if it does not pass this test, it is better to change the brand or butcher.<\/p>\n\n\n\n
Never wash raw meat under the tap.<\/p>\n\n\n\n
What can go wrong when washing chicken or beef under the tap?<\/p>\n\n\n\n
It is normal to want to use clean meat in perfect condition and be convinced that the only way to do so is under running water.<\/p>\n\n\n\n
It seems that this seemingly harmless action can cause more harm than good.<\/p>\n\n\n\n
The main culprit is the bacteria that can be in the meat.
<\/p>\n\n\n\n
The most common are Listeria monocytogenes or Salmonella, but there is also a common threat such as Campylobacter jejuni, a microorganism often found in the digestive system of animals.<\/p>\n\n\n\n
This bacteria can cause campylobacteriosis.<\/p>\n\n\n\n
This disease manifests itself with diarrhea, vomiting, headaches, fever, and inflammation of the stomach and intestines.<\/p>\n\n\n\n
It is very easy to get infected with bacteria.<\/p>\n\n\n\n
How is washing chicken related to the contamination of these diseases?
<\/p>\n\n\n\n
When washing meat with tap water, the liquid splashes around the sink and can fall on nearby objects or food.<\/p>\n\n\n\n
Microorganisms from the meat also reach these places along with the water.<\/p>\n\n\n\n
You only need to use a cutting board or knife for the bacteria to easily reach our digestive system.<\/p>\n\n\n\n
Experts agree that it is best to avoid rinsing chicken or pork altogether.<\/p>\n\n\n\n
These types of meat must be thermally cooked, so whether we wash them or not, any unwanted microbes will be killed by frying or cooking.<\/p>\n\n\n\n
When preparing meat, we must also be careful.<\/p>\n\n\n\n
All kitchen utensils that have been in contact with chicken, pork, or beef must be thoroughly washed.<\/p>\n\n\n\n
After you’ve finished cooking, you should also remember to wash your hands thoroughly.<\/p>\n\n\n\n
Of course, not all pieces of meat contain harmful bacteria.<\/p>\n\n\n\n
However, it’s better to be safe than sorry you didn’t pay more attention to hygiene.<\/p>\n","protected":false},"excerpt":{"rendered":"
However, as you probably know, a standard chicken cannot grow to a normal size suitable for meat in 30-40 days. Therefore, it is understandable that breeders add a lot of additives to its feed, which is not desirable. The Culinary Secrets portal recommends how to remove all harmful substances from meat. It is necessary to […]<\/p>\n","protected":false},"author":6,"featured_media":18552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advices"],"aioseo_notices":[],"yoast_head":"\n