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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 ...
Max's user avatar
  • 20.4k
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 ...
Cascabel's user avatar
  • 58.3k
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 ...
GdD's user avatar
  • 76.7k
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 ...
canardgras's user avatar
  • 2,415
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 ...
Jolenealaska's user avatar
  • 58.6k
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 ...
GdD's user avatar
  • 76.7k
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 ...
MarsJarsGuitars-n-Chars's user avatar
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 ...
Sneftel's user avatar
  • 29.5k
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) ...
moscafj's user avatar
  • 76k
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 ...
Juliana Karasawa Souza's user avatar
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 ...
Stephie's user avatar
  • 60.1k
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-...
Cindy's user avatar
  • 18.3k
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 ...
moscafj's user avatar
  • 76k
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 ...
Joe's user avatar
  • 80.9k
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 ...
thelawnet's user avatar
  • 1,103
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.
Jim's user avatar
  • 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 ...
Incorporeal Logic's user avatar
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 ...
rumtscho's user avatar
  • 139k
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 ...
JD Smith's user avatar
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 ...
paparazzo's user avatar
  • 6,308
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 ...
GdD's user avatar
  • 76.7k
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 ...
Jolenealaska's user avatar
  • 58.6k
2 votes

Seasoning chicken in sous vide?

Experiment: cook four boneless, skinless thighs in a sous vide bath at 165°F. 1) 3.5 hours pre-seasoned with kosher salt, both sides 2) 3.5 hours no salt 3) 8 hours pre-seasoned 4) 8 hours no salt ...
myklbykl's user avatar
  • 5,094
2 votes

Soul vide without the bag

The benefit of low temperature cooking (also now known as sous vide, though technically "sous vide" translates as under vacuum), is that you can maintain a low temperature over a long time, ...
moscafj's user avatar
  • 76k
1 vote

Resting meat - room temperature and bacteria

I don't think there is a consensus on how long you should rest meat, be it a turkey, chicken or steak or other meats. Personally, I think the 3 hours is a little bit on the extreme side of it, but I ...
Max's user avatar
  • 20.4k
1 vote

Why does my steak turn out underdone?

If you're ending up with undercooked foods, especially if they're getting done on the outside, but undone on the inside, you want lower heat for longer times. You can look up the "reverse-sear" method ...
Jorgomli's user avatar
  • 539
1 vote

Measuring temperature of diced chicken

I don't believe that thermometer is designed to measure small pieces of meat. From the equivalent Amazon page: "For best results, slide the entire shaded area of the probe into cooked meat, ...
talon8's user avatar
  • 11.2k
1 vote

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 ...
Jolenealaska's user avatar
  • 58.6k
1 vote

How long should I cook a half goose?

However long it takes in your oven for your particular piece of meat to reach 165ºF/75ºC in the thickest part. Roasting by time is a terrible way to cook because there are far too many variables. Buy ...
ElendilTheTall's user avatar

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