Arghhhhhhh Cooking Chicken Breast

mrs_mix

hazzie123 wrote:

I always thought you shouldn`t wash chicken as all you are doing is spreading the bacteria all over the place,in the splashes of water and touching the taps with your chicken germ hands.I`m sure I seen something about it on the telly? I could be wrong,I never wash chicken,thought the cooking proccess will kill any germs on it aslong as it`s cooked properly.

Thats my thinking too and the catering college I went too

pam

jobbingmusician

Nicest way for a baguette is to cut in strips and fry with onion, with green/red pepper if you have any .

apprentice_tycoon

organic_wanabe wrote:

Oh dear, I never wash my chicken breasts - but I better start doing it! Can someone tell me why, please? Do you wash only the ones without skin, or also if the skin is still on? And what about chicken thighs .....

The health and safety advice these days is NOT to wash meat because you are likely to splash any bacteria over a wider surface than if you just took the meat from the package to the heat

Lil_Dee_2

I just pop mine into a pan of boiling water - usually for about 20 mins. Even if it gets left in a little too long (I don't always co-ordinate my times as well as I could) it never goes dry - simply because it's being poached. Before I use it for bagette type things though, I always wipe it over with kitchen roll, just so the bread doesn't get wet, which is just YUCK !

And I don't add any butter, salt, or anything. I do that when it's served, if it's needed. (One of my pet hates is seeing people salt their food before they've even tried it *ggrrrr*)

Lord_Gardener

We just brush with oilive oil and roast in oven until cooked. Just needs to be carved and placed in baguette along with anything else you fancy!

Paulie'sGirl

hey all!

i wash chicken cos that's what the butcher i worked for told me to do. and thinking about it my dad always washed the cavity of whole chickens

that said, because i worked for a butcher i'm a little paranoid about meat hygeine and have a minor disinfectant dependancy! so slash water isn't too much of an issue for me cos i clean every surface chicken may have even looked at :$

but if that's the current advice, then we all ought to take it to heart and amend our habits (just let me know from week to week i work in H and S now, it changes to often...)

Mics_chick

I agree with the oven baking method in foil but make sure the foil is shiny side in because that means more heat will get to it therefore will be quicker!

hazzie123

Mics_chick wrote:

I agree with the oven baking method in foil but make sure the foil is shiny side in because that means more heat will get to it therefore will be quicker!

I always thought the shiney side should be the outside bit not the inside?

Can anyone else let me know?