SC - alcohol revisited

[Bonne of Traquair]

>> > However, under cooked whole chickens seem to be a
>> > recurrent SCA feast
>> > problem.
>>
>>
>The funny(?) thing about rare chickens (and other things) is that most of
>the cooks have one of those handy instant temp thermometers that they pop
>right into the bird.  Unfortunately, they have no recollection of what DONE
>temp is for various meats!
>Olwen

That is certainly true.  I have a flyer from Wellspring Grocery that I put 
into a sheet protector years ago.  I kept it Thumbtacked inside the cabinet 
over the stove, and would grab it and stick it in with my other cook's tools 
when I was head cook.

However, there is a problem other than undercooked chicken.  IT is people so 
over terrified of undercooked chicken that they regularly overcook the 
chicken, and when presented with a chicken that is merely cooked, and still 
very juicy they declare it underdone.

In several years of event feasting, I've seen undercooked chicken once (cook 
unfamiliar with convection oven) but the other scenario regularly.

Last time I was helping at the usual site with the convection ovens, I 
looked up the rules, sheet protected them  and taped them to the wall above 
the ovens for the benefit of SCA and any other users of the kitchen. Wonder 
if it is still there.

Bonne
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