No bathing: rinsing raw chicken can do more harm than good (Image: snowpea&bokchoi)
Somewhere there’s a vegan flipping through Eating Animals and peacefully enjoying a veggie burger.
Just days after the Canadian Food Inspection Agency warned the country about pathogen-laden sausages and deli meats, the Toronto Star steps up to tell us that washing raw chicken—that first step in pretty much any chicken recipe—is a great way to increase one’s chances of contracting food poisoning. The reason, explains the British Food Standards Agency, is that more than half of raw chicken contains bacteria that cause food poisoning and washing the meat just spreads the bacteria around the kitchen. The best way to combat the bacteria is to cook it to death, so better to put that chicken sashimi on the backburner. Literally.
• Stop washing raw chicken, food agency advises [Toronto Star]
This past Sunday marked the 20th anniversary of Toronto Taste, the annual event that unites Toronto’s food lovers and food makers for a day of innovative cooking, tasking and fundraising for Second Harvest. 60 of Toronto’s top chefs—including Jason Bangerter, Donna Dooher, Chris McDonald, Mark McEwan, Anthony Walsh and Anne Yarymowich—doled out top-notch cuisine to an estimated 1,600 guests at the ROM. We caught up with the chefs and asked them what’s in store for them and their restaurants this summer.
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