Conference turris::cooks

Sharon,

I have always tested chicken this way:  Cut a slit on top of the breast
in the middle, if the juices run clear, then the chicken is done.
When I do it this way, it is always moist...unless of course I forget
about the chicken in the oven  8-)

I heard that it's safer not to have the poultry and pork be even slightly pink 
due to salmonella poisoning risks.

		hope this helps
		Linda

    Its perfectly safe to eat chicken which is slightly pink....for
    that matter, the same goes for pork......as long as the pork has
    reached 160 degrees....which it does when its slightly pink...
    
    The deal about cooking pork until its "done" right thru is an old
    wives tale and any good cookbook will tell you the same...
    
    Rick

    Your best bet is a meat thermometer.  They are relatively inexpensive,
    and give you the best idea of when meat or poultry is at the proper
    temperature for health and moistness.
    
    

    It may be an old wives tale, but if you never want me to eat chicken
    in your house again, serve me pink chicken.  The same goes for pork,
    I just don't find it appetizing. 
    
    +pat+

re .-2

   I know I've seen the 'pop-up' thermometers 3 to a package in the
super-markets. Just like the DEC turkey, when the sensor 'pops up'  it's done. 
(kind of takes some of the fun, suspense, and mystery out of cooking don't it)

Al

Meat thermometers are pretty hard to use on a boneless chicken breast.  You're 
talking meat that is only about half-an-inch thick.  It would be very difficult
to get an accurate reading.

I've found that properly cooked chicken can be slightly pink.  I look to see
that the meat separates into fibers when pulled.  (I've developed this test 
for doneness by checking the breast meat of whole chickens that were tested
with a thermometer.  I can't say it's USDA tested, but it's worked for years
now.)
					>>>==>PStJTT

    Re .2:
    
    > The deal about cooking pork until its "done" right thru is an old
    > wives tale and any good cookbook will tell you the same...
    
    Pork is dangerous because pigs are carriers of trichinosis.  Most pork
    sold today is safe, but there are still occasional cases, and cooking
    thoroughly is a preventive measure.
    
    
    				-- edp 

    I don't trust those pop-up meat thermometers; they seem to always
    result in the meat being overly-well-done (to my taste) - I use a real
    meat thermometer.  I don't mind my chicken or turkey being a bit pink
    in the middle of the thickest portions, and it's much better that way
    than overcooked.

There is so much emphasis on chicken these days - cleaning it thoroughly
    and all items that have been used, including your hands, during
    preparation that I would hesitate to serve it pink.  The meat
    thermometer is a good source although as mentioned, difficult with
    a chicken cutlet.  I believe there is a touch test.  If it is firm
    to the touch (don't burn your finger) it is done and, of course,
    there's always the careful slit.  I have found with the pop-up
    thermometers that they sometimes pop-up before the chicken/turkey
    is done.  This has happened when basting the bird and the basting
    juices are really hot and land around that area.  I usually give a 
    tug on the leg and if it pulls away and the juices are clear, its done.
    
    Regarding pork, on Madeline Cooks, I believe her last name is Hamer
    (spelling), she stated that pork did not need to be cooked to well,
    well done if the pork had been previously frozen for 24 days.  Yup!
    I remember she said exactly 24 days.

The main danger from chicken is salmonella.  As long as you get the temperature
throughout the meat to the 160-degree level or above for a significant amount
of time (minutes), you'll kill off any salmonella bacteria and will be OK.

With pork, the danger is encysted trichina worms.  These are far more dangerous
and harder to kill off than salmonella.  Heat is more effective than cold for
killing them off.  It's likely that freezing for 24 days is enough to do the
trick, but I personally wouldn't risk it.  Pork needs to be cooked thoroughly.
This doesn't mean you have to turn it into leather, though.

--PSW

  Maybe this question should be under another topic on food poisoning
  (moderator please feel free to move if so):

  I'd heard that with some kinds of food poisoning, such as botulism,
  the main problem is caused by toxins which have been produced by the
  organism, and that simply killing the organism doesn't make the food
  safe to eat. Is this ever the case with salmonella? Or is it always
  true that if you kill all the bacteria, the food is then safe? I've
  gotten food poisoning from pork which was adequately cooked, but I
  don't know what the organism was, though the symptoms were salmonella.

    According to Taber's Cyclopedic Medical Dictionary:
    
    Salmonellosis -- infestation with bacteria of genus Salmonella.
    There are three forms of Salmonella infection: enteric fever 
    (Ex: thyphoid fever), septicemia, and acute gastroenteritis.
    
    					andrew

    Approximately how long does it take to cook a chicken breast so that
    it's just past the pink stage?  What oven temperature is recommended?  
    By the time I get around to cutting a slit in the chicken, it's usually 
    too late.  :-)
    
    Linda

    With or without bone?  With or without skin?  What size?
    
    At 350 F, it's about 20 minutes for a skinless, boneless 6 oz. breast.
    Maybe 5 - 7 minutes more for breasts with skin and bones.

    Mine's a litle opposite.  At 350 F just about 12-15 minutes boneless,
    real thin fillets about 5 - 8 minutes
    
    I believe there will different ranges with different types of stoves.
    
    pdt

    Different times for different stoves -- yup, exactly.  You have to
    experiment.  The easiest thing to do is to undercook -- you can always
    cook them a little longer.
    
    					andrew

    Skinless, boneless breasts cook up well in the microwave.
    
    The_Microwave_Gourmet covers this extensively.
    
    Laura