[Sca-cooks] Food Safety

[Peters, Rise J.]

Some of us have a standard called "that may be done, but I find it
unappetizing."

For those of us who, as girl scouts, ate a lot of undercooked chicken, our
standards for doneness in chicken are all about texture.

> -----Original Message-----
> From: jenne at fiedlerfamily.net [mailto:jenne at fiedlerfamily.net]
> Sent: Wednesday, January 30, 2002 4:51 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Food Safety
>
>
> > I'm including a list of meat cooking
> > temperatures...had a few to many feasts with
> > undercooked meat.
>
> One thing I've noticed lately-- people saying that meat is
> underdone even
> though I've seen it tested with an instantread thermometer,
> either based
> on color or on other factors (blood in the joints of chicken, for
> instance).
>
> Now, I have a lot more faith in the thermometers than in the
> color/presence of blood tests... but for some reason others
> don't. What's
> going on here?
>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "Are you finished? If you're finished, you'll have to put
> down the spoon."
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>