Timeline for Is "until juices run clear" a valid test for poultry doneness? Why or why not?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| S May 26, 2011 at 19:32 | history | suggested | Ray | CC BY-SA 3.0 |
Corrected reference to poultry guides
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| May 26, 2011 at 11:51 | review | Suggested edits | |||
| S May 26, 2011 at 19:32 | |||||
| Jan 27, 2011 at 19:59 | history | edited | Josh | CC BY-SA 2.5 |
addressed Aaronaut's comment; deleted 1 characters in body; added 88 characters in body; added 97 characters in body; added 111 characters in body
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| Jan 27, 2011 at 19:25 | comment | added | Aaronut | Ah - this sounds like a great explanation for at least the first half of the question (what makes the juices turn clear). One thing I'm not certain of is whether or not salmonella bacteria require those specific proteins to survive; cooking doesn't break down every protein so this then becomes an issue of whether or not the salmonella bacteria either (a) starve as a result of this or (b) die at roughly the same temperature required to break down the hemoglobin. | |
| Jan 27, 2011 at 19:15 | history | answered | Josh | CC BY-SA 2.5 |