robinadr

Posted in Food

I’ve been told that raw poultry should be washed before you cook it, and that’s what I’ve always done. But it seems that’s a big no-no.

That’s because washing increases the chances that you’ll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We’re talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause nearly 1.9 million cases of foodborne illness in the U.S. each year.

Some studies suggest bacteria can fly up to 3 feet away from where your meat is rinsed — though you can’t necessarily see it.

If you aren’t convinced yet, here’s a video simulating where germs get while the chicken’s being washed:

http://www.youtube.com/watch?v=JZXDotD4p9c[/embed]

Well, I’m never doing that again.

I came across buttermilk in a local grocery store so I thought I would give Kottke’s recipe for the best pancakes in the world a try. I’m going to go ahead and agree… these are the best pancakes I can remember having. They are so fluffy and moist, and they came out perfectly.

A few tips:

  • To cook them, I used medium heat under a griddle (thanks to the Internet for this suggestion). From what I found, this lets the pancakes actually heat up as opposed to sear, so the batter gets a chance to rise.
  • If you’ve never cooked pancakes before, wait until bubbles form and pop on the top of them before you flip them. After you flip them, they will be done in 20 seconds or so.
  • I couldn’t find real buttermilk, unfortunately. This Organic Valley cultured buttermilk was as close as I could get. These pancakes were still great, though.
  • One batch using Kottke’s amounts yielded 12 largish pancakes. You could probably squeeze 16 out if you use more reasonable amounts.

Here are some more pictures, before and after decoration: