I am so skeeved by the thought of possibly
undercooking chicken, that I tend toward the overcooked, dry side - at least with chicken breasts.
I guess I was a bit paranoid about poisoning people with
undercooked chicken.
Getting some char on the chicken is important so don't
undercook the chicken.
And to put an end to overcooked steaks and
undercooked chicken, we've thrown in a Cooked Perfect Color Changing Meat Thermometer.
«New evidence shows how bacterium in
undercooked chicken causes Guillain - Barre Syndrome.»
The bacteria don't harm the chickens but can cause diarrhea in consumers who eat
undercooked chicken.
«It often comes from eating
undercooked chicken, because chickens can carry this bacteria in their gut but not get sick from it,» he says.
You should have made sure that the chicken was fully cooked before serving it, because you know (or should know) that salmonella and other illnesses are a risk from
undercooked chicken.
Humans with campylobacteriosis usually get it from eating contaminated dairy or
undercooked chicken... and you can also pick it up from your dog if you're not careful about hygiene after handling dog poop.
Humans usually acquire an infection by consuming contaminated raw milk,
undercooked chicken or poultry, or other food contaminated during preparation.
Not exact matches
Timing is crucial or you are risking to end up with
undercooked or dry
chicken.
Looks awesome, but all I have are
chicken breasts — how can I modify the recipe to account for that without over /
undercooking?
add the
chicken and cook it, stirring constantly, until it is white and just a tiny bit
undercooked.