Welcome to Refinery29’s So, How Is It Really? where we take a look at all of the topics that have the internet talking. In studying them up close, we answer the question of what it’s really like to try out a trend, a viral product, or an unexpected TikTok hack. This month, we review the Veronica Beard Dickey Jacket, a best-selling item whose celebrity following includes Jennifer Lopez, Gisele Bundchen, and Gwyneth Paltrow among others.

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A TikTok creator’s video sparked debate over whether or not chicken should be washed before it’s cooked. Zoe Barrie (@zoebarrie) posted a video, which has now reached over 3.4m views, on 17 July to reveal her step-by-step process for cooking “spatchcocked roast chicken.” Though the footage was one minute and 23 seconds long, skeptical followers were only concerned with the first 30 seconds: the prep work. Barrie was seen unpackaging a full raw chicken, taking out the guts, and cutting it open. She moved the meat to a wired tray and sprinkled it with salt crystals. Barrie proceeded to place the bird in her fridge before blotting it with a paper towel and searing it in a pan. Immediately, critics flooded the woman’s comment section to question her methods. “Wait, no wash?” one TikTok user asked, while another added: “Um, did you wash it first, though?” “Don’t you rinse before cooking?” one person questioned. Among the suspicious users, kind followers came to Barrie’s defense when they didn’t believe that washing chicken wasn’t necessary. “Washing chicken is as stupid as washing your bread,” one individual wrote. “These washing meat comments are sending me. Y’all are so silly,” another woman remarked. Despite the overwhelming number of individuals who argued raw poultry needs to be rinsed, the Food Safety and Inspection Service (FSIS) advises against it. The FSIS warned that washing chicken leads to the spread and cross-contamination of bacteria and “poultry juices” onto other food and surfaces. Water also won’t “destroy” bacteria like Salmonella or Campylobacter, and “only cooking will destroy any bacteria that might be present on fresh chicken.” @zoebarrie spatchcocked roast chicken ftw ? (crispy chicken ib cooking school and samin nosrat & lemon chimichurri ib me) #roastchicken #salt ♬ Wes Anderson-esque Cute Acoustic - Kenji Ueda Cross-contamination increases the risk of food poisoning, according to the FSIS. “This can occur if raw poultry or its juices come in contact with cooked food or foods that will be eaten raw, such as salad,” the report read. Per the 2019 Food Safety Consumer Research Project analysis, individuals who washed their chicken in the sink were more likely to contaminate their produce due to the bacteria left on the surface. The Minnesota Department of Health noted that, even if you wash chicken in a “slow stream of water,” risky germs are still able to splash on to fresh food or other dishes. Although most reports advise against soaking or rinsing poultry, some people still prefer to do so. In this case, the Centers for Disease Control and Prevention put together a list of recommendations for how to safely clean the raw food. First, chefs shoud “run the water gently over the chicken to reduce splashing”. Then, immediately clean the sink and area around the sink with hot soapy water and sanitise it thoroughly. After handling raw poultry, people should also wash their hands for 20 seconds. Barrie went on to let the chicken brown in a pan and bake in the oven. Finally, she garnished the meat with a chimichurri-like spread. The Independent has reached out to Barrie for a comment. Read More Child wiping their hands on wedding dress sparks debate in viral TikTok People are surprisingly divided over burrata as debate oozes online Woman claims restaurant ‘hack’ for toddlers solves family dinners out

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Max Verstappen put his Red Bull on pole position for the Canadian Grand Prix following Saturday’s rain-hit qualifying session in Montreal. Verstappen has won five of the opening seven rounds and even a wet-dry-wet track in Montreal could not slow the Dutchman down. Nico Hulkenberg took advantage of the sodden track to take second spot for Haas, 1.2 seconds behind Verstappen, with Aston Martin’s Fernando Alonso third. Lewis Hamilton qualified fourth, one spot ahead of George Russell in the other Mercedes, while Lando Norris claimed seventh for McLaren. Verstappen has been in a class of one this year and the Red Bull man kept his composure in changeable conditions to take an impressive pole. Verstappen was quickest out of the marks in Q3 before Oscar Piastri’s shunt on the exit of the second corner led to a red flag. The session was delayed for eight minutes and – with the intensity of the rain increasing – no one would threaten Verstappen’s time. Hamilton had briefly held third spot, but the seven-time world champion was usurped by Hulkenberg just as the red flag arrived for Piastri’s collision with the wall. Sergio Perez’s string of poor races continued after he was eliminated in Q2 and starts Sunday’s round from 12th place. Perez, who trails team-mate Verstappen by 53 points, started last in Monaco after he crashed out of qualifying and then was only 11th on the grid last time out in Spain. Here, the Mexican again begins a race outside of the top 10 after he failed to get a clean lap together and faces losing even further ground to Verstappen. On an afternoon of surprise results, Charles Leclerc was also knocked out in Q2. The Monegasque, who, too, performed badly in Barcelona – qualifying 19th and taking the chequered flag in 11th – was denied an early switch by Ferrari to dry rubber. When the brief changeover to slicks arrived, Leclerc could not do enough to progress to Q3, yelling in frustration over the radio. “The tyres are not ready,” he said. “Come on!” Earlier, qualifying was red-flagged after a handful of minutes when Zhou Guanyu temporally broke down in his Alfa Romeo. The Chinese driver managed to get going again, limping back to the pits, with the session restarted after a seven-minute suspension. Zhou was able to continue in Q1, but he finished 20th and last. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton fastest as practice for Canadian Grand Prix finally gets started Max Verstappen closes in on ‘amazing achievement’ of matching Ayrton Senna Lewis Hamilton plays down talk of imminent new Mercedes deal

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For National Seafood Month (October) this year, I’d like to celebrate Cornish rope grown mussels and encourage more people to cook them at home. Juicy, sustainable, and nutritious, they are a lower-impact species but often consumed less than industrially caught seafood such as prawns, tuna, cod and salmon. They’re grown on long ropes out in St Austell Bay, and the best thing about them is they’re incredibly sustainable – feeding off the nutrient-rich water before being harvested, which means there’s no damage to any reefs or the shoreline. This also means they’re super clean with hardly any beards to cut off before cooking. They’re also great value at around a tenner for two decent bowlfuls, of which you can do so many recipes. I love classic moules marinière with onion, white wine and parsley, or, as below, mussels with spinach and cider – perfection! Mussels with spinach and cider Ingredients: 1.75kg mussels Handful of spinach leaves (when in season, these could be swapped for wild garlic) 2 shallots, finely chopped 15g butter 100ml Cornish cider, or your favourite local equivalent Plenty of crusty bread to soak up the sauce Method: 1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when tapped on a board. 2. Pull off any tough, fibrous beards attached to the tightly closed shells. Give the mussels another quick rinse to remove any little pieces of shell. 3. Soften shallots in the butter in a large pan. 4. Add the mussels and cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then. 5. Add spinach and remove from the heat and allow to wilt. 6. Spoon into four large warmed bowls and serve with plenty of crusty bread. Jack Stein is chef director at Rick Stein Restaurants. You can buy Cornish rope grown mussels from Rick Stein online for £10. Read More Dear Pret, this is what a £7 sandwich should look like Pub grub: Three recipes from Tom Kerridge’s new cookbook From Nepal to Tibet: Eight warming dishes from the coldest places on earth Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat

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