What's For Dinner?

[cath007]

Leftover chicken cheese vegetables stratazzini or maybe a spicy chicken with vegetables pizza,we are not decided yet and a diet pepsi.

[KelJo]

..been so busy lately...yesterday I made a HUGE pizza, fresh dough, pepperoni, onion , mushroom and orange bell pepper ( for Halloween lol) so thankfully, there are leftovers for this evening

[22hicks]

Chicken noodle soup.

[Thatdone]

Chicken leftovers

I thought this would be the thread to ask this, but over the years of cooking poultry I have always used the golden rule that if the legs move at the joint and there is no pink you can see, then the bird is done and it has always worked. That rule has also worked well deep frying turkeys as well

Well stupid me bought a meat thermometer and went by the guidelines of 165 in the thickest part and even tho it reads 165 and I take it out and let it rest for at least 15 minutes there is still always blood at the areas closest to the bones (eg leg area)

I did purchase a different brand one with great reviews and they are within one degree of each other.

Any suggestions would be appreciated

[padyofurniture]

The breast meat is done at 165 and the thigh at 180. I ran into the same issue the first time I used our meat thermometer.



https://www.canada.ca/en/health-cana...res-chart.html

[Angela273]

The breast meat is done at 165 and the thigh at 180. I ran into the same issue the first time I used our meat thermometer.



https://www.canada.ca/en/health-cana...res-chart.html

I did not know this, and I always use my meat thermometer on whole birds and roasts. Thank you.

[Mechman47]

Here is an interesting article on turkey temperature that says the bird is safe to eat once it reaches 165 "everywhere".
http://www.post-gazette.com/life/foo...s/201011180459
The article also points out that much of the "red" colour at the bone is due to the fact that the turkeys are young and have porous bones that leach the red colour out.

Salmonella is the primary concern, The US FDA recommends 165 to prevent infection.
I have eaten raw chicken. But that was at a special restaurant in Japan and they have eradicated the virus in their flock and have strict protocols to keep it that way.
Apparently Denmark has now eradicated the virus as well, also without antibiotics by focusing on their breeding stock.
https://www.microbe.net/2014/04/02/h...la-in-poultry/
BTW; the chicken sashimi was excellent.

Apparently there is now a new strain of salmonella that infects the inside of eggs as well.
It used to be you could just blanch the shell before you cracked the egg and you would be ok having raw eggs. (like in your protein shake).
Now they say do not eat raw eggs at all.
https://www.cdc.gov/features/vitalsi...ety/index.html

In Denmark a very popular dish is steak tartar with a raw egg on top.


BTW; also very yummy, but I am not sure I will try it again, outside of Denmark

[KelJo]

...honey garlic ribs in the slow cooker, I boiled them first and have them on high for 3-4 hours....rice & eggrolls...

[cath007]

Tonight we will have tacos with all the fixings(first time making tacos) and diet pepsi.

[lizzie bargain]

Pork chops, mashed potatoe and cabbage.

[Frugalbigmama]

...honey garlic ribs in the slow cooker, I boiled them first and have them on high for 3-4 hours....rice & eggrolls...

Thank you, Thank you for this! I have 2 packages in the freezer and I don't want to bbq them during the week so this is perfect way to do it!

[Thatdone]

Thank you for the help padyofurniture and mechman47.

This all came up because I decided to buy one of those Charbroil Infrared Oil less turkey fryer (I always do deep fried but it is a pain to clean up and does get costly in oil)
Thanksgiving this year was the time to do a one on one (deep fryer against oil less) and is why I needed to use the thermometers

Charbroil---turkey is in a basket with breast up so would be tough to do the if leg moves easily trick to see if it is done. I go by the recommended 10 minutes a pound the 165 in the thick part of the breast. Actually took a bit longer that 10 minutes a lb. This one was done first and gave it to the brother inlaw to carve while I watched the deep fryer one and both himself and my wife said the juices were almost flowing out of it but that is were the blood issues come in because there is blood at the leg joints and right at the breast bone (freaks my wife out)

Deep Fryer----breast side down on a kind of hook so the legs are available when you take the turkey out of the oil to do a leg test to see if it is done. I have always used the guideline of 3.5 minutes per pound and doing the moving the leg at the joint test for over 10 years (without using a thermometer) without fail. The biggest problem with the oil one is the added expense of the oil and the clean up is not fun. (it is also a pain to get rid of the spent oil with all the bylaws)

Long post but I thought it might help some one thinking about buying either of the turkey cooking methods

Overall winner for me was the charbroil, just trying to fix the blood at the bone problem and it will also cook just about everything you can put in the oven.

[Thatdone]

Tonight is crock pot beef stew. Always a family favorite

[padyofurniture]

Fish chowder

[22hicks]

Honey glazed salmon, rice & carrots.