Hi guys,
I'm a total beginning cook so please excuse me if this sounds like a really dumb question. When you get the meat home, I've noticed that sometimes there is a lot of that red liquid protein (I've been told it's not blood). Am I suppose to wash the meat before I cook it? I get concerned it won't be as juicy.
Thanks in advance
I'm a total beginning cook so please excuse me if this sounds like a really dumb question. When you get the meat home, I've noticed that sometimes there is a lot of that red liquid protein (I've been told it's not blood). Am I suppose to wash the meat before I cook it? I get concerned it won't be as juicy.
Thanks in advance