Saturday, February 21, 2009

Techniques: Handling Chicken Safely (aka Chicken about Chicken)

OK, I live in terror of chicken (e.g. typical quote, from last night: “I hope I didn’t give us salmonella poisoning, because this is too good to throw up”). So was alarmed to come across this note on all the What’s Cooking America chicken recipes a few days ago:

"The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness."

Crazy, right? But it sounded all too plausible.

However, when it got to last night and I was taking our very over-processed looking chicken breasts out of their individual packages (sigh) they were all slimy and covered in goop. So I washed them. And then freaked out, scrubbing the sink, the counters, the table, the cats, Jack...

Then today did some research and found out, sure enough, the What’s Cooking lady is right:

So now we know! But in the goop scenario above, what would you do?

No comments: