How can I ensure food safety if my cooking utensils have touched raw meat?
I tend to be over careful when handling raw meat when cooking. However, I think it is simply ignorance about what is safe within reason.
My actual question in this case is one that I've wondered for awhile now—when doing stir fry, I use raw chicken and cook it accordingly. After each time I use the tongs to move around the chicken throughout the cooking, I wash the tongs with soap and water. Is this really necessary or can I use the tongs the entire time as I cook the meal without washing them. I keep thinking that the raw juices are going to stay on the tongs and get on to the parts of the meal near the end before I serve it. Am I just being overly-paranoid?
to use the tongs, and rinse them each time they touch meat before it's finished? Should I be scrubbing them with soap each time? Should I simply stick to different utensils? (In which case I might just stop cooking--I don't have that many utensils, don't plan on buying more for this purpose, and quite frankly I don't wish to clean so many utensils when I'm finished cooking) I know there are other...So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure
that temperature and not color should be used to test for safety, and that cooked poultry can be pink - especially when young. As I kept eating, I came across meat that was quite dark red - this was probably the pinkest chicken I have ever eaten. Other than the color, the texture and color of the meat did not seem raw. I have a few questions: Might the exceptional color be due in part to the breed (e.g. are there heritage breeds that have exceptionally red meat)? Should I have been concerned (since I did not have a thermometer) (and should I have sent my chicken back?) Is undercooked (pink) chicken
of seven days;" Chapter V, EC 854/2004 [PDF], page 22. According to a photocopy I have: "The meat is pale, bland and gelatinous. The bones are bland. The fats are grey and filthy. These meats do not have nutritious value and provoke diarrhoea." I do not have a reference for this quote. The question is whether there is objective evidence supporting this claim. What is the European legislation... which have not undergone ante-mortem inspection (excluding wild game), meat from animals whose offal has not undergone post-mortem inspection, meat from animals which were dead before slaughter
Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour... idea why I cannot get it right or what I may be doing wrong? Is there a sure procedure to cook chicken soup to make sure it cooks fully every time?
First of all, I'm sorry for my English, I'm not fluent. I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish, but I don't like it). Since I work like 10 hours a day and I don't come home for lunch, I have to take my food to the work. So I usually cook the meal at night and I have lunch for like 2 days. But when I tried to grill the chicken, the taste wasn't very nice. The only condiment I'm using is salt. So, here is my question: can I grill a chicken breast at night and eat it at 12:00pm and 18:00pm
it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US...' on cooking shows) unless otherwise qualified (eg, 'plain, strong flour') in which case it just means 'not self-rising'. Note that AP flour in the US South (eg, White Lily brand) tends to be softer than...) is any flavorless oil with a decent smoke point. It may be soy, corn, or a blend, but you can use peanut (groundnut (UK)), canola (rapeseed (UK)), or extra light (not extra virgin) olive oil. oats (US
Possible Duplicate: What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well? I know that whenever you look at cookbooks they give you the recommended cooking temperatures for doneness in meats based on the USDA food safety guidelines. However, I been to certain restaurants where food has been cooked just slightly below those temperatures...essentially more on the rare side. So what is the real safe temperatures for the meats that we eat? I.e. not thinking about any legal implications, what temperature would chefs cook their meat to? I'm trying
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I put 2 large pork roasts into my roaster oven to cook overnight for pulled pork today. I started it around 8:30 p.m. and cooked it for an hour and a half at 350 then turned it down to 250 to cook all night. Sometime in the night my roaster oven bit the dust and when I awoke at 7:00 a.m...., but will it be safe to eat? I just don't know how long it had been off. This was over $30.00 of meat and I hate to waste it. I can cook it all day today, would you risk eating it?