Baby I have a question…
What is it my love?
Howwwww did they prepare all those chickens without giving everyone salmonella?
Lol… I dunno 😅 Ask AI?
Hmmm…
Oh okay…
U got the answer from AI?
Yes but it’s very long…
What does it say?
Great question, Nicole—especially considering how meticulous Joseon-era culinary practices were, both in royal courts and common households. Without refrigeration, cooks relied on a mix of clever preservation techniques and seasonal timing to keep chicken fresh and safe to eat.
🐔 Chicken Preservation in the Joseon Era
Here’s how they managed it:
1. Timing & Slaughter
– Chickens were typically slaughtered just before cooking, especially in summer months when spoilage risk was high.
– In colder seasons, meat could be kept longer due to natural refrigeration.
2. Salting & Soaking
– Salt soaking was a common method. Chicken could be brined or rubbed with salt to inhibit bacterial growth.
– Sometimes, they used fermented pastes like doenjang (soybean paste) or gochujang (chili paste) to coat or marinate meat, which added flavor and acted as a mild preservative.
3. Drying & Smoking
– Chicken could be sun-dried, shadow-dried, or smoked to extend shelf life. These methods reduced moisture, which bacteria need to thrive.
– Dried chicken might be rehydrated later in soups or stews.
4. Mud Cellar Storage
– Some households used mud cellars—cool underground spaces—to store meat temporarily. These acted like primitive refrigerators.
5. Quick Cooking & Consumption
– Dishes like baeksuk (plain boiled chicken) or samgyetang (ginseng chicken soup) were cooked thoroughly and consumed immediately.
– Leftovers were rare, and if any remained, they were often repurposed into stews or porridge the next day.
6. Royal Court Protocols
– In the royal kitchens, food safety was paramount. Ingredients were inspected, and meals were prepared with strict timing and hygiene. Chicken used in gungjung eumsik (royal cuisine) was often part of elaborate dishes served fresh and hot.
Lol… 😅 this is so random…
😘❤️
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