Hi all,
I heard today that if one cooks chicken thoroughly, that it should protect one from bird flu. Is this correct?
Yours, Luce
Avian flu
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I don't know Luce, but thanks for the heads up. We eat chicken once a week and prepare it on the grill. Often, it's most likely undercooked because we like it on the rare side.
Perhaps cooking our poultry to well done might be safer for us, under the circumstances. This bird flu is concerning us too.
Love.
Joanna
Perhaps cooking our poultry to well done might be safer for us, under the circumstances. This bird flu is concerning us too.
Love.
Joanna
THE GLUTEN FILES
http://jccglutenfree.googlepages.com/
http://jccglutenfree.googlepages.com/
Hi Luce & Joanna.
From working in food service most of my adult life, chicken is one meat that I DO NOT ever neglect how I store it or cook it...
Always store it on the bottom of the refridgerator or freezer whether it has been frozen of not.. If it would be placed on top of other foods and and the juices from it would come in contact with your other foods it will definitely contaminate the other foods...
Now!!! I cringed when Joanna said they eat there chciken on the rare side!! I am really surprised that someone hasn't gotten samonella or e-coli... The proper "internal temperature" to grill, bake, roast chicken in the whole form is 180 degrees. If it is just the pieces being grilled or baked the "internal temperature" should be 170 degrees. Bacteria grow most rapidly in the what I call Danger Zone meaning the temperature is between 40 degrees and 140 degrees. What happens if left at those temps is that the poultry will produce toxins which.. causes foodborne toxins..
Internal temps when you are cooking beef, veal, pork and lamb should be 160-165 degrees..
So, Luce, if your poultry has been handled carefully and hasn't been left out on the counter, etc., to thaw you should be fine as long as you cook it to the correct temperature.. You can pick up meat thermometers really cheap and you'll find that it will become a habit when you start to use one .....
Hope this info helps!!
Love
Dee~~~~~~
From working in food service most of my adult life, chicken is one meat that I DO NOT ever neglect how I store it or cook it...
Always store it on the bottom of the refridgerator or freezer whether it has been frozen of not.. If it would be placed on top of other foods and and the juices from it would come in contact with your other foods it will definitely contaminate the other foods...
Now!!! I cringed when Joanna said they eat there chciken on the rare side!! I am really surprised that someone hasn't gotten samonella or e-coli... The proper "internal temperature" to grill, bake, roast chicken in the whole form is 180 degrees. If it is just the pieces being grilled or baked the "internal temperature" should be 170 degrees. Bacteria grow most rapidly in the what I call Danger Zone meaning the temperature is between 40 degrees and 140 degrees. What happens if left at those temps is that the poultry will produce toxins which.. causes foodborne toxins..
Internal temps when you are cooking beef, veal, pork and lamb should be 160-165 degrees..
So, Luce, if your poultry has been handled carefully and hasn't been left out on the counter, etc., to thaw you should be fine as long as you cook it to the correct temperature.. You can pick up meat thermometers really cheap and you'll find that it will become a habit when you start to use one .....
Hope this info helps!!
Love
Dee~~~~~~
Terrific information, Dee.
This reminds me -- our defroster on our microwave takes forever to thaw something that's just come from the freezer. Is this the way they're supposed to work. It does seem that if I can also submerge the meat in a microwaveable bowl while it's defrosting, that that speeds things up a little bit.
Also, one thing I've started doing when buying ground meats from behind the counter is to ask the butcher to smash the meat thin, rather than in a ball before wrapping it. That way, it seems to thaw lots faster. I don't buy large quantities, so I usually have enough for one serving of this for each of us in each package so that I may have a little flexiblity when it comes times to decide how much to cook -- either one or two packages, depending on what our eating plans are for the next couple of days, usually.
I asked the butcher first time I thought of that if anyone besides me ever made that request, and he said they did all the time.
Anyone else ever do that?
Had some Applegate Turkey franks left in the frig. It said it wouldn't have to be "discarded or frozen" if used anytime prior to Dec. 6th or so, so how come those can stay in the frig (said to keep above 40 degrees all the time) whereas one's supposed to discard fowl after three days in the frig usually. (That is correct, isn't it?) Wow, I might not have eaten that just now had I read your post, Dee. I don't think they use perservative in these, but I'm pretty sure they have a little salt in them at least. Haven't looked at the frig temps in so long that I'm not even sure the thermometers are even in there anymore. Guess I should really have two in each one and check more often that they're above 40 degrees. Sure hope the franks we just ate have been kept above 40...Wow! Guess if we don't get sick, we'll eat the rest tomorrrow...hahaha! I think these are the ones my sister opened the week I was gone on vacation -- about the first week of Nov., in other words.
I'm really careful about handwashing, and not contaminating things I use while cooking meats. This means LOTS of handwashing with disinfecting soap. Also, I never eat leftover fowl after three days in the frig. Just wondering if there's a reason why these turkey franks can be kept longer in there than that?
Yours, Luce
This reminds me -- our defroster on our microwave takes forever to thaw something that's just come from the freezer. Is this the way they're supposed to work. It does seem that if I can also submerge the meat in a microwaveable bowl while it's defrosting, that that speeds things up a little bit.
Also, one thing I've started doing when buying ground meats from behind the counter is to ask the butcher to smash the meat thin, rather than in a ball before wrapping it. That way, it seems to thaw lots faster. I don't buy large quantities, so I usually have enough for one serving of this for each of us in each package so that I may have a little flexiblity when it comes times to decide how much to cook -- either one or two packages, depending on what our eating plans are for the next couple of days, usually.
I asked the butcher first time I thought of that if anyone besides me ever made that request, and he said they did all the time.
Anyone else ever do that?
Had some Applegate Turkey franks left in the frig. It said it wouldn't have to be "discarded or frozen" if used anytime prior to Dec. 6th or so, so how come those can stay in the frig (said to keep above 40 degrees all the time) whereas one's supposed to discard fowl after three days in the frig usually. (That is correct, isn't it?) Wow, I might not have eaten that just now had I read your post, Dee. I don't think they use perservative in these, but I'm pretty sure they have a little salt in them at least. Haven't looked at the frig temps in so long that I'm not even sure the thermometers are even in there anymore. Guess I should really have two in each one and check more often that they're above 40 degrees. Sure hope the franks we just ate have been kept above 40...Wow! Guess if we don't get sick, we'll eat the rest tomorrrow...hahaha! I think these are the ones my sister opened the week I was gone on vacation -- about the first week of Nov., in other words.
I'm really careful about handwashing, and not contaminating things I use while cooking meats. This means LOTS of handwashing with disinfecting soap. Also, I never eat leftover fowl after three days in the frig. Just wondering if there's a reason why these turkey franks can be kept longer in there than that?
Yours, Luce