Preparing to Wash Ground Beef
Read the recipe carefully. Some recipes will specifically tell you NOT to wash the ground beef. This is because washing the meat, and adding water, will lessen the flavour and impact of that particular recipe. Always read a recipe through at least twice to make sure you understand the directions.
Gather up all the equipment needed. To wash ground beef you will need access to a kitchen with a sink that has running water, and an area of clear bench space. Use an area that will not be used for preparing other food. You will need: A metal colander or a strainer Two large bowls Some paper towels
Put on an apron and a pair of rubber gloves. Wearing an apron will stop your clothing from getting wet and becoming cross-contaminated by meat, meat juices and blood. Rubber gloves will keep your hands clean and stop any meat getting stuck underneath your fingernails.
Place a metal colander (or a strainer on top of one of the bowls) in the sink. This is to stop ground beef falling into the kitchen sink or water as you are washing it. If using a strainer, you will have to regularly empty the bowl underneath as it fills with water. Only use metal, glass or ceramic bowls that can be cleaned with a hot water and bleach solution. Metal, glass and ceramic do not hold onto bacteria and germs like wood or plastic.
Washing Ground Beef before Cooking It
Turn on the cold tap and remove the ground beef from its packaging. When washing meat, the water temperature should always be cold. If you use hot water to wash the ground beef, you will begin to cook the meat. Using hot water also runs the risk of burning your hands.
Rinse the ground beef under cool water. Break the meat up into smaller pieces with your hands to ensure all the excess blood is removed. Wash the meat in sections. Don’t try to do it all at once. Take your time. Make sure no water splashes out of the sink onto the floor while washing the meat. Any surface touched by water from the meat will need to be cleaned and dried thoroughly.
Pat the washed meat dry with a paper towel. Be gentle and don’t push down on the meat when patting it dry. Place the newly washed and dried meat into the second clean bowl. Your ground beef is now ready to cook with.
Clean your kitchen. After washing the ground beef, prevent any bacterial cross-contamination by cleaning up with hot, soapy water. Wipe down your sink, taps, utensils, cutting boards, and all kitchen counters thoroughly. Clean anything that may have came into contact with the raw ground beef. Sterilize kitchen surfaces with a solution of 1 tablespoon (14.8 ml) of bleach per gallon of water. Rinse and air dry, or dry them down with a clean paper towel. Throw any used paper towels into the rubbish bin. If you use a cloth towel to clean up, put it in the washing machine on a hot spin cycle.
Wash your hands. After washing the ground beef, clean your hands with warm water and soap for a full 20 seconds. Washing your hands after handling meat or its packaging is extremely important to avoid any food cross-contamination and illness. To wash your hands, wet them under the tap and apply soap. Rub your hands together to create a lather. Rinse with water and dry your hands on a clean towel. Don’t forget to wash the back of your hands, wrists and under the fingernails.
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