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25
votes
5answers
18k 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 ...
10
votes
5answers
40k 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 ...
7
votes
2answers
131k 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? ...
6
votes
3answers
126 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?
4
votes
3answers
842 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 ...
3
votes
1answer
356 views

Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking

I understand that a 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 ...
2
votes
2answers
2k 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 ...
1
vote
1answer
42 views

Quail dries out when cooked

What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though ...
0
votes
1answer
483 views

How do I baste barbecue chicken while grilling?

I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature? ...