"This can cause cross-contamination, as the water can create a splash zone that spreads bacteria like E. coli and salmonella all over your kitchen. In fact, this can potentially launch bacteria up to 3 feet away from your sink, according to Michigan State University, meaning you could also be contaminating your countertops, dish towels, and even the cutting board you were about to use for salad."
"Just season your steak and go straight to the pan, because the heat will kill any bacteria on the meat and make it safe to eat. To make sure your steak is totally safe, you still need to make sure it's thoroughly cooked. For reference, USDA guidelines recommend cooking it to a minimum internal temperature of 145 degrees Fahrenheit and then letting it rest for three minutes, which is about a medium to medium-well level of doneness."
Rinsing raw steak creates a splash zone that can spread bacteria such as E. coli and salmonella across the kitchen, potentially up to three feet from the sink. Using soap or dish detergent on meat can leave unsafe chemical residue. Refrigeration and modern safety regulations make washing meat unnecessary. Instead, season the steak and cook it, since heat will kill bacteria on the meat. The USDA recommends cooking steak to a minimum internal temperature of 145°F and then letting it rest for three minutes. The most reliable way to check doneness is an instant-read meat thermometer to ensure thorough cooking.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]