Posted by Bryan Antley
on March 30, 2009, 9:51 am, in reply to "The rules of raw meat"
208.68.246.250
Chicken I feel can give a "false" apperance many time. Case in point: This past Christmas, I had the opportunity to help out a local Dinner theater for their Christmas shows. Over the span of 8 weeks we cooked over 8,000 Cornish Hen Halves. They wanted them cooked to 175 - 180 degrees internal. I cooked them to that temp and some were even hitting 190-195. However, We still got some meat that was questionable, mostly near the bone, but pink never the less.
When doing Chicken for comp the only real way for us as cooks is the temp of the meat. We can npt look at the meat near the bone. Also if the Chicken has been frozen then it will alos give off a pink tint.
--Previous Message--
: Anybody witness the "raw" chicken at
: the CPM School? Interesting dilema to say
: the least. That chicken was over cooked but
: still produced a questionable appearance.
:
: To put an interesting process out, some BBQ
: cooks are merchandising out the loin of the
: whole hog at 145 degrees. Is that
: underdone...is it still raw...do YOU know
: how that particular piece of meat should be
: cooked to perfection?? Can pork be cooked
: to medium Rare and still be safe to comsume?
: What about the translucence test, is it
: viable? Do you know the difference between
: connective tissue and meat?? So many
: questions, so little time.
:
: DQ's are a true waste of good effort. If
: Marshal's take the sample they have agreed
: to judge it. If the sample is deemed unsafe
: to comsume then the proper score should be
: given to the categories that are effected by
: that decision. Score it and move on to the
: next sample. DQ's cost too much time,
: animosity, and strained relationships. IMHO
: there is no fun in it!
:
: Team Captains should be notified after ALL
: judging is complete that there was a issue
: with a sample. NOT between category turn
: ins.
:
: Just my .02...worth what you paid for it.
:
: Jack
:
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