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Old 08-20-2006, 07:30 AM   #11
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Join Date: Jul 2006
Location: northern NJ
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Michael, I agree with what you are saying regarding a well respected network television giving certain information. My problem arises with the fact that no temperature information was given, and this is potentially dangerous. Like I said earlier, I did see the show and was immediately concerned because of that. Sure, if done correctly, taking temps, checking times, more than likely, there would be little or no possiblility of a food borne illness. I can say that because I'm trained, educated and certified in those procedures, but the average person watching the show isn't. It's quite possible that the average person may not chill those partially cooked breasts adequately or quickly enough.
I love watching the FoodNetwork, do it all the time. But, the day I saw the show in question, yesterday when I posted to this thread, and still today, it's my professional opinion that it was a bit irresponsible to suggest the average person cook chicken the way it was shown without benefit of proper holding temperatures or holding times.

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Old 08-20-2006, 08:20 AM   #12
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BreezyCooking said it perfectly and I agree. I see no reason to cook chicken breasts twice. This is a very easy to cook and quick cooking dish so why waste all that time double cooking? I have NEVER had a tough chicken breast. You just can't cook it to death.

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Old 08-23-2006, 03:52 PM   #13
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This sounds interesting, I have never thought of doing this but I think I might try it tonight .. NICE !

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