the truth about cross contamination and handling meat products

[@andymiller1803]

There's ratios of time vs. heat too. If you want to heat your chicken at 140 for a much longer time than 165, that's perfectly safe too.

[@ryanstrozeski976]

Nice tidbit adding that discoloration isnt always indicative of bad meat. I work at a steakhouse where we get fresh steaks in every Mon, Wed, and Fri. Every now and then we'll get quite a few packs of steaks that have some more grey in areas that are completely safe.

[@dml190]

I really like your outlook on these things. Cutting through the myths and simplifying it. Makes life so much easier. Most of the time I watch one of your "The truth about" videos, I have a hard time disagreeing.

[@petechristopoulos8304]

Feel the same way. Even though it goes against my normal protocol, I have a hard time finding a place that disagree with Doc so I really take his word for it

[@peterschmidt9942]

My dad always said wash your meat before you use it and especially under the two veg ;) But seriously, I can remember both my parents eating raw mince meat with onion as a spread. I'd presume they probably put salt and pepper in it which might have killed some of the bugs. Never looked appetizing so I steered clear.

[@Tara-sf7uu]

I used to try explain myself when asked why I dont wash (Im assuming they really meant rinsing..)meat before using it. I have found that ppl will resort to saying shit like "Well it just makes me feel better!" before admitting they may not know what they are talking about. 😤 You just can't fix stupid

[@kimberlytigner2471]

No ma’am. Washing and rinsing your meat are not the same thing at all.

[@annaleabrown4588]

Gotta rinse my whole chickens though... there's always "stuff" in there!

[@TimothySielbeck-1]

Thanks for the info.

[@rubytran202]

We also rewrap the meat and put fresh dates on the package if it hasn't sold in a few days. Most people won't buy the meat if it's on or near it's due date. Also, why not Cooking with Chef Chill?

[@patriciagraham4786]

I always buy meat that is at or near the "buy by" date. And I immediately put it in the freezer when I get home with my groceries.

[@smytree]

Great video, lays out food handling safety very well. Much more entertaining than the standard " Food Safe" course required here to cook in a restaurant. This should be required learning to graduate high school.

[@merrillj229]

Thanks for posting. How about Dr. Chill's Kitchen? Or Will's Kitchen. Or something to that effect. Just putting it out there. I always look forward to your videos.

[@shaunsurplus5346]

Hahahahahah! I love it. BAM! He debunks their bullcrap about rinsing their meat before cooking it in one foul swoop! Clean cut, methodical, efficient and fun. I can just see the looks on their faces.

[@TheDoomerBlox]

Hehe, if anything - hard liquour on your cutting board might add a tiny bit of somesome to whatever you're cooking. : - )

[@falconhorizon8691]

What if wash the meat with soap? Soap kills bacteria right?

[@FishyFables]

oh yes dawn soap is the best topping for raw meatball salad

[@logan-nw1qd]

Dad told me to never put my meat where I get my bread from!

[@brk932]

it might be referred as "the oven" but you don't get your bread from it... LOL

[@vermiismortuor6184]

How about rinsing meats to eliminate any excess of chemical residues from the toxic materials they are so often packaged in when purchased? There are chemicals in these styrenes and plastics which leach into the meat ... how about that "common sense"?

[@Huelogy]

Hmm I must be an odd man, only meat I rinse off is my sausage

[@DG-el1ub]

Deserves more view