Butcher shop employee advises: This is how you remove all chemicals from meat!

However, as you probably know, a standard chicken cannot grow to a normal size suitable for meat in 30-40 days.

Therefore, it is understandable that breeders add a lot of additives to its feed, which is not desirable.

The Culinary Secrets portal recommends how to remove all harmful substances from meat.

It is necessary to soak the meat in a physiological solution before cooking.

This method allows you to remove at least part of what has accumulated during the processing of chicken.

Each piece of meat should be slightly soaked, just so that it is saturated with water.

Thanks to this, it will be juicier, as salt molecules retain water in the tissues.

And thanks to this, it will not lose mass and will not dry out when cooking.

It is good to add a little lemon juice to the water.

This process can be considered as a meat cleansing.

Thanks to this solution, at least part of the toxins will be released from the meat. But it has another advantage.

The breasts prepared in this way, roasted in the oven, will be very soft and will not dry out.

An experienced butcher advises how to choose quality meat.

You may have heard that meat can be pumped with a soy solution or special substances that make it look more attractive.

The biggest problem arises when cuts treated with chemically harmful substances are also sold on the market.

Learn a simple trick to quickly distinguish the quality of meat!

It only takes 20 seconds to know what you are buying.

Cut a piece of meat and stick a toothpick into it.

Take a piece of aluminum foil and a match.

Insert the toothpick into the meat and bring the lit match close to it.

If after 10 seconds the meat starts to smoke and smells like when it is roasted, you are lucky that you have got quality meat without additives.

But if the meat is treated with additives, it will start to release a black liquid.

If you were lucky and the meat passed this test, you can continue buying it with peace of mind.

But if it does not pass this test, it is better to change the brand or butcher.

Never wash raw meat under the tap.

What can go wrong when washing chicken or beef under the tap?

It is normal to want to use clean meat in perfect condition and be convinced that the only way to do so is under running water.

It seems that this seemingly harmless action can cause more harm than good.

The main culprit is the bacteria that can be in the meat.

The most common are Listeria monocytogenes or Salmonella, but there is also a common threat such as Campylobacter jejuni, a microorganism often found in the digestive system of animals.

This bacteria can cause campylobacteriosis.

This disease manifests itself with diarrhea, vomiting, headaches, fever, and inflammation of the stomach and intestines.

It is very easy to get infected with bacteria.

How is washing chicken related to the contamination of these diseases?

When washing meat with tap water, the liquid splashes around the sink and can fall on nearby objects or food.

Microorganisms from the meat also reach these places along with the water.

You only need to use a cutting board or knife for the bacteria to easily reach our digestive system.

Experts agree that it is best to avoid rinsing chicken or pork altogether.

These types of meat must be thermally cooked, so whether we wash them or not, any unwanted microbes will be killed by frying or cooking.

When preparing meat, we must also be careful.

All kitchen utensils that have been in contact with chicken, pork, or beef must be thoroughly washed.

After you’ve finished cooking, you should also remember to wash your hands thoroughly.

Of course, not all pieces of meat contain harmful bacteria.

However, it’s better to be safe than sorry you didn’t pay more attention to hygiene.