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To prevent canned food from freezing during future cold weather, wrap jars or cans in paper and over with blankets to insulate them. Tracy Loew covers the environment at the Statesman Journal.
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).
You don’t need to rinse raw chicken before cooking it. Casey Barber examines the best practices for food prep to minimize cross contamination in the kitchen.
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.
Freezing can preserve food even longer, though even freezing has limitations. Canning of food can preserve food for a particularly long period of time, whether done at home or commercially. Canned food is vacuum packed in order to keep oxygen, which is needed by bacteria in aerobic spoilage, out of the can.
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A 2012 chicken meat study found 60% of home cooks were at risk of food poisoning by washing whole poultry before it was cooked, which can spread bacteria around the kitchen. A further 16% of those surveyed incorrectly tasted chicken to see if it was cooked properly rather than using a safe meat thermometer. [21] [22] [23]