Washing meat is pretty common in Chinese cooking. It’s not done over the tap however. Meat is fully immersed in cold water and soaked for a while, then pulled out, squeezed to drip-dry, then the water discarded. This helps to wash off any juices or blood and results in a cleaner taste. It can also help improve marinade results and further improve flavour (ostensibly by reducing the amount of off flavours).

[–] otp@sh.itjust.works 2 points 3 days ago

Oh damn, that makes a lot more sense. I feel like there should be a different word than "Washing" for that, haha

[–] EditsHisComments@lemmy.world 2 points 4 days ago (1 children)

That's very similar to what I meant lol. Not sure why everyone assumes it's bad to do. Like with a lot of things, there's a right way and a wrong way to do it.

[–] chonglibloodsport@lemmy.world 10 points 4 days ago (1 children)

Some people do run the tap over a piece of meat and splash juices all over the place, contaminating the kitchen.

[–] EditsHisComments@lemmy.world 3 points 4 days ago* (last edited 4 days ago)

Yeah that's definitely the wrong way