[Sca-cooks] Food Safety

[A F Murphy]

I assume that this is because standard home cookbooks seem to give that
as the way to test if the kitchen is done - the assumption being that
most people don't have instant read thermometers. And, of course, some
books (like almost all of mine) were written before they were really
available. Which gives you the other source - this is how Mom taught
most of us to check the chicken! And most people have not had further
training.

Anne


Gorgeous Muiredach wrote:

>
>
> I've run into that problem often enough.  People can't seem to be able to
> bend their mind around the possibility that the thing might be cooked
> right
> if it appears reddish at the bone.
>
> Someone once explained to me that the younger age of the chickens, and
> the
> feed they usualy are on, causes the fact they can remain reddish at the
> bone in the legs.  This is not a "I know for sure", just an explanation I
> was once given by an actual Food Health and Hygiene Inspector in
> Huntsville, Ontario.  There is often no way to cook that out of the
> meat in
> question.
>