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Post by tnthomas on Jul 9, 2018 16:20:38 GMT -5
I won't link any articles, everyone has no doubt gotten the word about safe chicken handling.
I personally handle chicken with disposable food service gloves, and clean up utensils and work surfaces
with hot soapy water.
Some times I feel like I might be acting a little OCD, but better safe than sick.
Thoughts on this?
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Post by robusta on Jul 10, 2018 14:11:45 GMT -5
Other than a hot water rinse I don't handle chicken,(poultry) any differently than any other meat. Chicken is always cooked well done as is pork. Beef depends on the cut. I guess that safe food handling is always the same. I have separate cutting boards for vegetables and meat, I make liberal use of chlorine disinfectant spray.
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Post by Kady on Jul 10, 2018 15:01:30 GMT -5
I always have a sink of hot soapy water when cooking a meal for clean-up...when I was younger and cooking more I'd use bleach for clean up on counters especially after chicken or pork....can't be too careful.
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Post by smitty45 on Jul 11, 2018 8:35:48 GMT -5
When I handle chicken I use disposable food service gloves,,, I always rinse to get get rid of the slimy feel,,, plus I remove the skin as mom is on a strict dietary intake,,, though I do leave the skin on in a whole chicken. After, I put all the paper towels and skin and fat in a zip lock bag as well as the used gloves, and spray all surfaces in the area with bleach and water mix and let soak for a few minutes, then rinse as well as the knife I use. No raw chicken see's a cutting board here. A thick layer of paper towels is between the counter top and the raw chicken. As far as a whole chicken,,, same thing, but when I rinse it off I make sure I get the two cockles ( as mom calls them ) at the bottom inside the tail end.. Some nasty looking stuff always comes out, but you have to get your finger in both sides as water runs to wash the questionable stuff out.
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Post by tnthomas on Jul 11, 2018 16:25:31 GMT -5
Gloves, soapy water, spray bleach on work surfaces, all good practices and not [necessarily] OCD.
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Post by nkat on Jul 11, 2018 21:07:25 GMT -5
You should never wash chicken, doing so will spread the food poisoning germs. Water droplets splash on surrounding areas and cloths.
I quit washing it when I heard this news. I will wipe the area with chlorax wipes and throw the utensils and cutting board in the dishwasher.
Nkat
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Post by Deleted on Jul 13, 2018 8:16:52 GMT -5
You can eat pretty much any kind of meat in any kind of condition you find it in as long as you cook the hell out of it. At least that's what my son said he learned in Army SEER training.
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Post by tnthomas on Jul 13, 2018 11:19:53 GMT -5
You can eat pretty much any kind of meat in any kind of condition you find it in as long as you cook the hell out of it. At least that's what my son said he learned in Army SEER training. So having Rat-on-a-stick only cooked medium rare would be a bad thing?
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Post by nkat on Jul 13, 2018 11:32:30 GMT -5
You can eat pretty much any kind of meat in any kind of condition you find it in as long as you cook the hell out of it. At least that's what my son said he learned in Army SEER training. So having Rat-on-a-stick only cooked medium rare would be a bad thing?
But that's the way I prefer it!  |
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Post by Deleted on Jul 13, 2018 12:16:56 GMT -5
So having Rat-on-a-stick only cooked medium rare would be a bad thing?
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Post by Kady on Jul 13, 2018 16:20:37 GMT -5
Rat on a stick.......mustard or ketchup?
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Post by tnthomas on Jul 13, 2018 16:25:41 GMT -5
Definitely mustard.
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Post by tnthomas on Jul 13, 2018 18:41:18 GMT -5
So having Rat-on-a-stick only cooked medium rare would be a bad thing?
I had purchased food from the street venders in Vietnam on several occasions. I never inquired as to the source of any meat present, if I enjoyed it that was enough for me. |
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