The poultry tag has no wiki summary.
0
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0answers
52 views
Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking
I understand that the slaughtered chicken may become externally contaminated due to the impurities present in water.
Over the course of a processing day and despite scald tank
temperatures of ...
6
votes
4answers
14k views
Is rare duck breast safe?
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...
22
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5answers
9k views
Is “until juices run clear” a valid test for poultry doneness? Why or why not?
I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run ...
1
vote
2answers
807 views
How to cook a tender quail?
I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be.
My technique is mostly to sear the outside and then cook for about 20' in a ...
6
votes
3answers
23k views
Is it safe to leave cooked poultry at room temperature overnight?
Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight?
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4
votes
3answers
737 views
How to truss a chicken?
I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different technique, and I am interested in a ...
6
votes
3answers
114 views
How to carve poultry?
What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
