Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Welcome to Outdoor Cooking! => Topic started by: Barry CB Martin on November 06, 2012, 12:58:34 PM
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Over the millennium it's been discovered through trial and error at first (more recently by scientific research tools) that improperly stored fresh and/or cooked food will grow bacteria that can make those who eat it sick. Or dead. I'm pretty certain you don't want that.
In general I will promote and use the United States Department of Agriculture USDA temperature guidelines and recommendations for safe food temperatures - both storage and preparation. As you learn to prepare food and gain experience with what cooked food looks and tastes like, develop a personal understanding of textures, tastes and properly prepared food, you may be tgempted to develop your own standards. My only advice on that matter is to learn what the baseline is and why it's been developed before experimenting with defining new boundaries.
Here are a couple of images you may want to print out and keep handy - as it is a very good rule of thumb to remember for storing and cooking food. Minimize the time it spends in the "Danger Zone" by storing uncooked meat/food at lower than 40°F and finishing it to the recommended USDA internal temperature....higher than 145°F.
click on the image to enlarge - right click to save to your computer desktop.
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Good Stuff CB....very important for us Old Smoking Buzzards as well as the New Kids on the Smoking Block!!
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I find it interesting albeit disconcerting the wide variance on "recommended" temperatures in different recipes on numerous websites.
I've always followed the USDA recommendations and haven't killed anyone yet <lol>.
The other interesting thing is the absence of gloves shown on various utube (and other) videos... Raw chicken scares me! I'm not so worried about beef and pork but any poultry (and fish for that matter) gets any extra dose of caution in my kitchen.
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The other interesting thing is the absence of gloves shown on various utube (and other) videos... Raw chicken scares me! I'm not so worried about beef and pork but any poultry (and fish for that matter) gets any extra dose of caution in my kitchen.
could not have said it better myself. such a true statement.
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I am just glad they lowered the recommended temps on pork. Finally I am getting some good moist pork that is not all dried out.
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Gloves that important with chicken? Don't wear them but wash my hands before I do anything. Did a bird tonight and probably washed them 10 times before I got it on the grill.
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Gloves that important with chicken? Don't wear them but was my hands before I do anything. Did a bird tonight and probably washed them 10 times before I got it on the grill.
You pose a great question - and here's why: People who study these things (there's a job listing I'd love to see on Craig's List!) report findings that indicate food workers wearing food safe gloves is possibly less safe than handling food with bare hands...for folks who are perfectly healthy that is.
Seems that wearing gloves blocks the sensation of having dirty hands and folks are more likely to cross-contaminate because they haven't washed their hands after handling something like raw chicken...or possibly don't wash as thoroughly.
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Wearing gloves is an interesting topic unto itself...
Unfortunately a lot of folks (medical included) don't use gloves properly... The process is pretty straight-forward. Wash you hands before putting gloves on. Do whatever (single) task is at hand. Dispose of the gloves and wash your hands again.
It's kind of like cutting boards... use for a single task and change out to another board.
I agree though, a lot of people wear gloves without changing them. (Think the stop-and-rob deli counter where the clerk makes a sandwich, takes your money and makes another sandwich... all with the same gloves on!)
Another point to ponder... some recommend rinsing chicken; others say not to as it just spreads any bacteria that might be present. I think the USDA has changed its recommendation a few times.
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I'm old fashioned about washing hands while cooking. I have a stainless steel insert that fills half the sink. I add a few drops of bleach to it when I fill it. Wash the sink with bleach then I wash my hands before and during cooking, about 25 times or more. If I add salt, wash hands, pepper, wash hands, gahhlick, wash hands. You get the picture. I spend a lot of time washing, but I feel safe. I have done this for almost 50 years so I think I'm safe. At least I'm still here to talk about it. I used to work in a hospital, so I'm anal about cleanliness. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I always use gloves. 4 bucks for 100 at Costco.. better safe than sorry IMO
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i use gloves because my hands are normally cut from just work and house stuff. trimming those roses and blackberry bushes are murder on my hands. gloves are so cheap at costco.
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GOOD COMMENTS: gloves at quick serve restaurants are more likely to prevent spreading contaminants that are on the host (human worker) than actually be useful in the preventing of cross-contamination in the preparation of the food...much of the illness that is food borne found in restaurants is because the staff is poorly trained and, sigh, ignorant of basic health safety.
"Another point to ponder... some recommend rinsing chicken; others say not to as it just spreads any bacteria that might be present. I think the USDA has changed its recommendation a few times."
Recently the position has been to dry off with paper towels, dispose of these properly and to season-then-cook the chicken soon thereafter in the belief the bacteria that is present will be killed in the cooking process. Of course the longer raw chicken is held at a temperature outside of the safe zone - the more bacteria will multiply.
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I have read that drying the chicken before applying seasonings can help with getting the skin crispier.........
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It may be safe but I hate to watch cooks wearing the same pair of gloves when handling several different types of food. I know the reason from the gloves is to keep contaminants from their hands from getting on the food but it bugs me.
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TP.. Definately NOT safe!
Change the job... change the gloves. (See above)
Mike
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I have read that drying the chicken before applying seasonings can help with getting the skin crispier.........
According to our friend Maillard --- the browning occurs when the surface is dry and slightly saline...so a salted dry surface on the meat will brown best. Here's a great explanation of this practical law that governs food science: http://www.exploratorium.edu/cooking/meat/INT-what-makes-flavor.html
And what's our mantra for that? "Dry browns and Wet steams."
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for tailgating you need gloves. I am writing something now on the subject & I will link to it when it comes out
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I'm old fashioned about washing hands while cooking. I have a stainless steel insert that fills half the sink. I add a few drops of bleach to it when I fill it. Wash the sink with bleach then I wash my hands before and during cooking, about 25 times or more. If I add salt, wash hands, pepper, wash hands, gahhlick, wash hands. You get the picture. I spend a lot of time washing, but I feel safe. I have done this for almost 50 years so I think I'm safe. At least I'm still here to talk about it. I used to work in a hospital, so I'm anal about cleanliness. Pam .☆´¯`•.¸¸. ི♥ྀ.
Hi Pam! 25 times in bleach water? for 50 years? Really?
I commend your conscientous nature but i have served many a meal (60+ years in the woods)
under very "casual"sanitary conditions, with no gloves and little hand washing..... Not so much as a bellyache.
I think we are a lot tougher than we think, except of course a minuscule % who are immuno compromised.
The most alarming sanitary procedures i have seen are in Dr's offices and hospitals. :(
Bless you for your efforts, but your cooking efforts must be tedious to say the least!
I rarely stop in here but apparently you are a regular.
Pleased to see you!
dick.
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Thank you ! Thank you ! Thank you ! I have wanted this info for awhile. Great post.
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Pleased to see you!
dick.
Mr Jig...is it really YOU?
REALLY pleased to see you...