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There is no need to wash chicken because anything that is unsafe about the chicken when raw will be cooked out when poultry reaches an internal temperature of 165 degrees F (73 degrees C).
It’s not ideal, but it’s not unsafe to eat. In many cases, chicken meat with severe cases of the defect is set aside for processed products like sausage and nuggets. But you'll likely find ...
Okay, so as long as you're not literally eating raw or undercooked chicken, you're safe, right? Well, food safety is actually a little more complicated than that. Another culprit behind food-borne ...
Warmed-over flavor can be prevented by the addition of preservatives to processed meat. Many of the preservatives are antioxidants, ranging from tocopherols (related to vitamin E) to plum juice to industrial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and propyl gallate. [1]
A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]
The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is ...
Unless you’re obsessed with poached chicken breasts, most chicken you eat has most likely been cooked in fat, breaded and fried, or (at the very least) is accompanied by a sauce or salad ...
Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.