SC - alcohol revisited
Bonne of Traquair
oftraquair at hotmail.com
Thu Feb 8 15:10:23 PST 2001
>> > 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
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com
More information about the Sca-cooks
mailing list