11
votes
Should pans be washed before adding more poultry?
IMO, in a professional/commercial kitchen you should never re-use and always use clean equipment.
The risk of contamination is great(er) in case of chicken, so is the risk of having an inspector ...
- 20.5k
8
votes
Accepted
What is the difference between a turkey and a chicken in terms of taste, look and preparation?
Essentially, it's like a giant chicken with a "deeper" and more distinctive flavor. The main reason I like them (other than the flavor) is the sheer quantity of meat you can get from one roasting ...
- 32.1k
7
votes
Why not mix meat or poultry with fish?
You're wrong in your observation to begin with. There are tons of things with meat and seafood:
Cajun food often combines sausage, chicken and seafood (e.g. gumbo and jambalaya)
"Surf and turf" is a ...
- 58.2k
6
votes
Accepted
Measuring temperature of diced chicken
Here's a technical explanation as to what happened. An analog thermometer works on the principle that different metals expand more than others when heated. There is a bi-metallic strip in the pen part ...
- 75.4k
6
votes
Accepted
Is poultry suitable for dry aging like beef is?
Putting health and safety concerns aside, there are a few reasons why dry-ageing chicken or other poultry is unheard of (or at least very rare):
Poultry is usually tender meat by nature
Poultry ...
- 2,414
5
votes
Accepted
I have two days to thaw a 16 pound turkey; Can I start thawing it in cold water, and do the rest in the fridge?
It's fine to thaw for a few (or several) hours under cold water and then put it in the refrigerator. Just keep the water cold and refrigerate immediately upon removing the turkey from the water. The ...
- 58.5k
5
votes
Accepted
Egg used for breaded poultry added to other parts of the dish. Is this a health hazard?
As long as the egg is cooked to the doneness necessary to safely cook the pork, this is a fine process.
Someone will surely say that if the egg sits out it will be unsafe. In fact, you have a window ...
- 3,526
5
votes
Should pans be washed before adding more poultry?
In terms of food safety, once a piece of equipment touches a piece of food, the equipment is that piece of food until it's been properly cleaned. If you put a piece of raw chicken in a pan, then take ...
- 26.9k
5
votes
Accepted
Recalling poultry known to have Salmonella
You may have good food safety practices but not everyone does, and mistakes happen. A hurried food service worker accidentally cross-contaminating some food could be deadly to someone with a weak ...
- 75.4k
4
votes
Why my fan oven is taking soo long to cook chicken?
I ‘m afraid, but it seems you misunderstood something here. A fan oven is not a wonder tool that will mysteriously cook a meal in super short time. (That would be partially correct for a microwave or ...
- 58.6k
4
votes
Accepted
Why are chicken thighs sold as bone-in skin-on or boneless skinless but never boneless skin-on?
Actually while they are not easily found everywhere, some stores do sell the boneless skin-on chicken thighs and breasts. In fact, I just bought some of the thighs this past week. (I'm in the US, mid-...
- 18.3k
4
votes
What is white meat and dark meat in Canada KFC?
So, since nobody answered it yet, this is a classic case of "shrinkflation", which is companies disguising increase in price by reducing serving / package size. Which, coupled with the ...
- 2,848
4
votes
Accepted
Why can't I keep chicken in the refrigerator for more than 2 days when the supermarkets can
If your chicken remained below 40F (4.5C), and in its sealed package, the expiry is valid, regardless of whose refrigerator it is in. Any time in the danger zone (between 40 and 140F or 4.5 and 60C) ...
- 73.8k
3
votes
Seasoning chicken in sous vide?
I have an answer for you, and then I will comment above about your post. In terms of salt and sous vide, in general for shorter cooking times, say less then 2-4 hours, salting in advance is fine. In ...
- 73.8k
3
votes
Accepted
Can I cut up chicken and store it in the fridge until the use-by date?
In general, assuming that the date on the package still applies after the package has been opened is not safe.
If an item is packaged under special conditions (sterile, low oxygen, the strange diaper ...
- 80k
3
votes
Is poultry suitable for dry aging like beef is?
We pasture-raise heritage chicken (meat birds).
We have a commercial refrigeration unit and regularly dry age chickens for 7 to 10 days at 35 degrees. They are spectacular eating.
- 31
3
votes
Measuring temperature of diced chicken
With small pieces of food, you can tell that the meat is done by checking the color (it should be opaque for chicken), the ease of inserting a fort or knife (it should give easily), and the color of ...
- 1,018
3
votes
Accepted
Does meat/poultry keep in the fridge for just a couple of days after purchase, or a couple of days after the sell-by/use-by date?
The advice you see on sites is for poultry which doesn't come with an expiry date. It comes from the time when meat wasn't sold in individual containers with a date stamped on them. You buy poultry at ...
- 136k
3
votes
Accepted
Tool/shears for cutting the backbone out of turkey
The brute force aproach
Typically when shears don't cut it, you bring in a saw:
Butchers use them to halve cows or pigs, cut through large bones and generally chop down an animal in short time. ...
- 58.6k
3
votes
Frying a rooster rather than roasting?
When meat and poultry are tough it is because because of connective tissue which transfers the muscle's work to bone. The harder a muscle in an animal works the more connective tissue it will have and ...
- 75.4k
3
votes
Accepted
Resting meat - room temperature and bacteria
There is a rule of thumb
This is not the full story
A cooked turkey should be at 72C. When you take it out of the oven it will start cooling down. As it cools into the 40s bacteria will have good ...
- 1,103
2
votes
Chewy meat on poultry (duck) bones
In terms of food safety, temperature is the best and most reliable rule. 165F is good enough for duck, so yours is definitely all safe to eat. No need to pitch it, unless you think the texture is so ...
- 58.2k
2
votes
How to get that crispy skin on a roasted turkey or chicken
Place bird on a rack over a pan. Salt skin, do not add oil or marinade. Place in refrigerator, uncovered, for up to two days. This will help remove moisture from the skin, which will allow it to ...
- 73.8k
2
votes
How do I baste barbecue chicken while grilling?
This basting method (cider vinegar and salt) was popular in the midsouth in the 60's. It does have a flavor similar to Carolina pork bbq sauce. Use a temperature of 400 to 450. Apply baste using ...
- 21
2
votes
Accepted
How to set up the sous vide bath for guineafowl breasts?
One of the benefits of sous vide cooking is that you cannot cook food over the temperature set, if you set the temp to 70 degrees it's physically impossible for it to go over that. This means that if ...
- 75.4k
2
votes
Accepted
How to tell if baked drumsticks are done?
There is a common misperception about redness in chicken and what it means when gauging the doneness of the chicken.
Fully cooked chicken can leak juices that are tinged with red, and fully cooked ...
- 58.5k
2
votes
Can I decrease salty flavor after brining a turkey?
Another idea is to take some of the turkey and use it as a filling for a savory pie.
Start with a light blonde roux, add in low sodium chicken stock, cook that out a bit and then toss in some ...
- 4,084
2
votes
Can I decrease salty flavor after brining a turkey?
If you make good turkey gravy with little or no salt, and simmer and store the turkey in that, I think that's the best you can do. The hard part is making good gravy with low enough salt, since low ...
- 58.5k
2
votes
I have two days to thaw a 16 pound turkey; Can I start thawing it in cold water, and do the rest in the fridge?
My gut feel is you could go 1/2 way in water (4 hours) then finish in the fridge.
Or go the whole 8 hours in water and refrigerate.
According to a link in the first comment should cook immediately ...
- 6,410
2
votes
How long should I cook a half goose?
As @ElendilTheTall says, very correctly, cooking to time is a bad idea. However, it's good to have a working time figure for planning. In the case of goose the timeline is to cook 20-25 minutes per ...
- 75.4k
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