Drain fresh liver
When I wash fresh liver before preparing, I let it drain before blotting. This is best done by placing a small strainer upside down in a bowl. The still bloody water runs into the bowl and the liver is not in the blood-water mixture (see photo 3).
DirkNB: Meat, especially from poultry, but also pork and beef, I basically do not wash at all. And the joke is: this happens for hygienic reasons. With the (usually cold) water, with which one tends to wash meat, one distributes the possibly existing germs only senselessly in the kitchen, so that one has something of them longer.If meat gets into a hot pan or hot water, this process disinfects the meat effectively and safely. It becomes difficult with the sous-vide-cooking below 70 ° C. Germs are not effectively killed, sometimes even promoted. But there is also the question of whether I would rather expose the meat to a brief heat shock or dribble it with cold water. I would prefer the heat boost as a safer metheode. DirkNB: @ xldeluxe_reloaded: Funny: Just know that you do something wrong and do it anyway. Only humans can do that. ;-) But what does that have to do with "pleasant"? It is unhygienic and counterproductive to assume the original goal. Sounds a bit like the famous 3rd German rules that prevent any change and progress from the outset:
1. We have never done so.
2. We have always done so.
3. Everyone could come here.
@ DWL: It is not only the sink, in spite of all the caution, even if one still plans so.
