[NFB-InTheKitchen] How to trim meats of fat

Fri Jun 23 17:38:24 UTC 2023

Great points, Sarah!
As for washing meat, the CDC advises against washing meat because of the spread of food borne illness bacteria and other germs. And that includes: beef, chicken, and any sea creatures like clams,  fish...But sometimes you have to wash them to get rid of sand. .

-----Original Message-----
From: NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org> On Behalf Of Sarah Jevnikar
Sent: Friday, June 23, 2023 2:51 AM
To: NFB In The Kitchen <nfb-inthekitchen at nfbnet.org>
Subject: Re: [NFB-InTheKitchen] How to trim meats of fat

Hi, there!
I agree with everything said so far! I'd also suggest it's easier to trim meat that's partially frozen, as the meat will stay frozen and hard and be more distinctive from the squishier, softer, and less frozen fat. So it'll be easier to tell meat from fat. I only buy skinless, boneless chicken breasts so I can't speak to thighs or other meat parts.
Excellent point, Debbie, about disinffecting. I do that myself with soap and water, then just water, then Fantastik spray on the counter I've used to prep the meat. I make sure to isolate the knife I've used from other dishes, and use more soap than usual to clean it. I also sometimes use gloves to handle meat, to be sure I'm not going to contaminate other things by touching them with my bare hands. I don't wash my chicken but that's a personal preference and all power to those who do.

As a side note, I know chicken is cooked if my talking meat thermometer reads at least 165 degrees F or 74 degrees C.

Great question, and I hope my rambles added to the helpful info already provided!
Sarah

On Jun 22, 2023, at 11:58 AM, Debbie Gabe <debbiegabe at live.com> wrote:

I just want to add one more little but important thing - And that is, if you wash the chicken while trimming the fat, please clean and disinfect  the sink and the faucet and handles so as not to spread contamination of germs that make people sick. That is what is recommended for safe food handling by the State of Hawaii and also, I believe, the US CDC.
Debbie
NFB of Hawaiia

-----Original Message-----
From: NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org> On Behalf Of Shelly Alongi
Sent: Wednesday, June 21, 2023 8:49 PM
To: NFB In The Kitchen <nfb-inthekitchen at nfbnet.org>
Subject: Re: [NFB-InTheKitchen] How to trim meats of fat

I am totally blind, and I’ve been cooking for many years. In my experience, it’s better to trim fat off of chicken thighs with your fingers. If you touch, you can tell the greasy parts from the chicken itself which feels smooth without a buildup of grease. Sometimes in my experience also the easiest way is to do this with water wash it off instead of trim it because there’s not really that Much you can trim off with a knife without getting the meat. Fat on chicken tends to be more easily taken off with water or fingers. Beef is different but chicken is definitely easier. Of course after you wash the chicken you should pad it dry with paper towels so you don’t get water in your recipe.
Shelley, Queen of Bells Out!
President, NFB Writers’ Division
Editor Slate and Style
See my self published books at Apple Books, Amazon and Barns and Noble

> On Jun 21, 2023, at 2:38 PM, Andrew Harmon <superchaosman at gmail.com> wrote:
>
> Hello
> I was watching an episode of America's Test Kitchen the other day and
> saw a really simple recipe that I waas eager to try until I realized I
> would need to trim fat off of boneless skinless chicken thighs. My
> problem is I don't know how to tell what's fat and what's meat by a
> method other than using one's eyeballs. Can anyone suggest a technique
> using either touch or a tool that would help with this?
>
> Thanks in advance
>
> Andrew Harmon
>
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