How to properly and safely prepare chitterlings?!
Can someone tell me or direct me to a link on how to properly prepare, clean, and cook chitlins!? What measures can I take to make sure things are as sanitary and safe to eat as possible!? I love chitlins and want to prepare my own instead of relying on my Mom (who lives in another state) to make them on special occasions!.Www@FoodAQ@Com
Answers:
You just have to wash, and then re wash them!. Turning them inside-out for the second wash and scraping them a little bit with a knife!. Hold them and the knife like you would if you were curling a ribbon!. Then wash again! Wash with tepid water!. Then cut them up and cook with onion, garlic, a little bit of green bell pepper, salt, pepper and hot pepper if you like!.
Soften your vegetables in a heavy pot with bacon drippings!. Then add the "chitlins", Don't add water, cook them covered over med!. low heat and they will make their own "juice"!. A lot of people also add vinegar!.
Www@FoodAQ@Com
Soften your vegetables in a heavy pot with bacon drippings!. Then add the "chitlins", Don't add water, cook them covered over med!. low heat and they will make their own "juice"!. A lot of people also add vinegar!.
Www@FoodAQ@Com
f you, like many Georgians, enjoy chitterlings (also called chitlins) at holiday time, you know that cooked chitterlings are safe to eat - but you may not know that bacteria from raw chitterlings can cause severe diarrhea, especially in infants!. Every year in Georgia, children get sick in homes where chitterlings are prepared, even if they didn't actually eat them!. "Although most people know that chitterlings must be carefully cleaned, few realize that the bacteria from raw chitterlings can cause illness by spreading to other foods, baby bottles, pacifiers and toys!. Infants and small children are at greatest risk of becoming infected," warns Kathleen E!. Toomey, M!.D!., M!.P!.H!., director of the Georgia Department of Human Resources (DHR) Division of Public Health!. "You can prevent this very easily by boiling the chitterlings for five minutes before you clean them, and then washing everything that touched the chitterlings while they were raw!."
Raw chitterlings may contain bacteria such as Salmonella or Yersinia!. Unlike most bacteria, Yersinia survives cold temperatures and can grow inside the refrigerator!. Even those chitterlings sold as "pre-cleaned" need more rinsing and cleaning at home before they are cooked!. While raw chitterlings are being cleaned, bacteria can easily spread to refrigerators, sinks, counter tops, cooking utensils and other foods, either directly or from the hands of the person who is cleaning the chitterlings!. Touching a baby bottle, pacifier, or toy while preparing the chitterlings can spread the bacteria to infants and children!.
Infection with bacteria from raw chitterlings can cause a disease called enterocolitis, whose symptoms are fever, appendicitis-like stomach pain, and bloody diarrhea!. Infants and children with enterocolitis can become severely dehydrated and may need to be hospitalized!. The symptoms usually begin three to seven days after contact with the bacteria!.
In November DHR's Division of Public Health launched an education program with the Georgia Statewide Area Health Education Centers (AHEC) Network!. Flyers with information about safe chitterling preparation are being distributed statewide through the Georgia Area Health Education Centers!.
5 Steps to Keep Your Family From Getting Sick!
1!. Put raw un-cleaned chitterlings directly from container into boiling water for 5 minutes to kill germs!. Boiling makes them easier to clean and will not change the taste!.
2!. Wash your hands after touching raw chitterlings!.
3!. Clean everything in the kitchen that raw chitterlings may have touched!. Use 1 tablespoon of bleach per gallon of water to kill germs!.
4!. After boiling chitterlings, washing hands and cleaning surfaces, clean your kitchen!.
5!. Cook cleaned chitterlings as usual and enjoy!
Fried Chitterlings
INGREDIENTS:
2 pounds chitterlings
1 egg, lightly beaten
1 tablespoon water
fine cracker crumbs
oil for deep frying
1 small onion, foughly chopped
2 bay leaves
2 cloves minced garlic
1 teaspoon white vinegar
1/2 teaspoon red repper flakes
1!. Start off by cleaning and preparing your chitterlings for cooking!. Examine each chitlin thoroughly removing by hand all foreign matter!. The best way to do this is under running water!. Under running water you need to repeatedly pick clean each chitlin!. While picking clean the chitlins you should remove extra fat and any specks that you see!. Finish the cleaning process off by washing your chitterlings 3 or 4 times!.
2!. Place your chitterlings in a large pot, add 4 to 5 cups of water, chopped onions, bay leaves, minced garlic, vinegar, red pepper and other seasonings as desired!.
3!. Simmer over medium low heat for 2 hours or until chitterlings are tender!. Remove from heat and rinse under cold running water!. Cut the boiled chitterlings into oyster size pieces and set aside!.
4!. Beat egg with 1 tablespoon water!. No dip each piece of chitlin into the egg mixture then roll in crumbs!.
5!. Fry chitlins in hot oil at about 370° until golden brown!.
Serve your deep fried chitlins with remoulade sauce!.Www@FoodAQ@Com
Raw chitterlings may contain bacteria such as Salmonella or Yersinia!. Unlike most bacteria, Yersinia survives cold temperatures and can grow inside the refrigerator!. Even those chitterlings sold as "pre-cleaned" need more rinsing and cleaning at home before they are cooked!. While raw chitterlings are being cleaned, bacteria can easily spread to refrigerators, sinks, counter tops, cooking utensils and other foods, either directly or from the hands of the person who is cleaning the chitterlings!. Touching a baby bottle, pacifier, or toy while preparing the chitterlings can spread the bacteria to infants and children!.
Infection with bacteria from raw chitterlings can cause a disease called enterocolitis, whose symptoms are fever, appendicitis-like stomach pain, and bloody diarrhea!. Infants and children with enterocolitis can become severely dehydrated and may need to be hospitalized!. The symptoms usually begin three to seven days after contact with the bacteria!.
In November DHR's Division of Public Health launched an education program with the Georgia Statewide Area Health Education Centers (AHEC) Network!. Flyers with information about safe chitterling preparation are being distributed statewide through the Georgia Area Health Education Centers!.
5 Steps to Keep Your Family From Getting Sick!
1!. Put raw un-cleaned chitterlings directly from container into boiling water for 5 minutes to kill germs!. Boiling makes them easier to clean and will not change the taste!.
2!. Wash your hands after touching raw chitterlings!.
3!. Clean everything in the kitchen that raw chitterlings may have touched!. Use 1 tablespoon of bleach per gallon of water to kill germs!.
4!. After boiling chitterlings, washing hands and cleaning surfaces, clean your kitchen!.
5!. Cook cleaned chitterlings as usual and enjoy!
Fried Chitterlings
INGREDIENTS:
2 pounds chitterlings
1 egg, lightly beaten
1 tablespoon water
fine cracker crumbs
oil for deep frying
1 small onion, foughly chopped
2 bay leaves
2 cloves minced garlic
1 teaspoon white vinegar
1/2 teaspoon red repper flakes
1!. Start off by cleaning and preparing your chitterlings for cooking!. Examine each chitlin thoroughly removing by hand all foreign matter!. The best way to do this is under running water!. Under running water you need to repeatedly pick clean each chitlin!. While picking clean the chitlins you should remove extra fat and any specks that you see!. Finish the cleaning process off by washing your chitterlings 3 or 4 times!.
2!. Place your chitterlings in a large pot, add 4 to 5 cups of water, chopped onions, bay leaves, minced garlic, vinegar, red pepper and other seasonings as desired!.
3!. Simmer over medium low heat for 2 hours or until chitterlings are tender!. Remove from heat and rinse under cold running water!. Cut the boiled chitterlings into oyster size pieces and set aside!.
4!. Beat egg with 1 tablespoon water!. No dip each piece of chitlin into the egg mixture then roll in crumbs!.
5!. Fry chitlins in hot oil at about 370° until golden brown!.
Serve your deep fried chitlins with remoulade sauce!.Www@FoodAQ@Com
Well i don't know about a site but if you clean them several times!.!.!.(when the package says pre-cleaned!.!.!.they still need them to be cleaned more!.) then cook them thoroughly in the seasoning of choice and a tip to lower calories!. put them in the fridge overnight and the fat rises to the top, scrape off that layer of fat before reheating!. hope this helps!.Www@FoodAQ@Com