"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Food and Kitchen Safety
Reply
 
Thread Tools Display Modes
 
Old 09-11-2008, 02:44 PM   #31
Senior Cook
 
Join Date: May 2004
Posts: 266
Quote:
Originally Posted by BreezyCooking View Post
Wow - you guys must have some really funky KFC's by you.

We have it once in awhile here & I've yet to come across any pinfeathers whatsoever.
I'm not talking about pinfeathers, I'm talking about hair. You can pluck pinfeathers, you have to singe hair.
__________________

__________________
toni1948 is offline   Reply With Quote
Old 09-11-2008, 03:07 PM   #32
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Quote:
Originally Posted by toni1948 View Post
I'm not talking about pinfeathers, I'm talking about hair. You can pluck pinfeathers, you have to singe hair.
Are you complaining about the cleanliness in regards to workers as opposed to the actual chicken?
__________________

__________________
Callisto in NC is offline   Reply With Quote
Old 09-11-2008, 03:17 PM   #33
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Oh for heavens sake - pinfeathers, hair, whatever (oh & by the way, chickens don't have "hair"). The chicken at the KFC's around here are CLEAN of any skin projections. Does that do it for you as far as explanation? Geesh.
__________________
BreezyCooking is offline   Reply With Quote
Old 09-11-2008, 04:26 PM   #34
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Quote:
Originally Posted by BreezyCooking View Post
Oh for heavens sake - pinfeathers, hair, whatever (oh & by the way, chickens don't have "hair"). The chicken at the KFC's around here are CLEAN of any skin projections. Does that do it for you as far as explanation? Geesh.
The bold part is where I'm confused. I thought she was talking about like the workers' hair falling into the food or something.
__________________
Callisto in NC is offline   Reply With Quote
Old 09-11-2008, 04:29 PM   #35
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Callisto in NC View Post
The bold part is where I'm confused. I thought she was talking about like the workers' hair falling into the food or something.
She was talking about the finer pin feathers - more hairlike than the larger pin feathers.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-11-2008, 07:03 PM   #36
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Quote:
Originally Posted by Jikoni View Post
Well, 'Supermarket' chicken I never wash, but there are times while I am in Kenya and we have to select one in the garden for dinner and run after it and catch it and and and kill it! We certainly have wash it, well first we have to put it in boiling water to pluck it, then cut parts and just have to make sure the gallbladder does not burst and so the bile goes all over the chicken, then the gizzard had to be washed anyway. Basically we have to wash the chicken before cooking.
boy are you bringing up memories when we used to visit my grandmother!!! I remember my grandma doing the same thing, Jikoni......she had a big porcelain pan and a huge kettle of hot water.......she'd pour it all over the dead chicken and just start plucking away......actually I still remember the smell and that was about 50 years ago....soak your feather pillow in hot water and do a sniff test.......this would be on a Saturday......she'd cut it up and put it in the fridge......Sunday morning it would go in salt water (brining) and we'd all go to Mass.........after an hour and a half (had to wait for everyone to comment how much we looked like our dad, Billy, etc......and as soon as we arrived home, Granma, would get out of her church clothes, housedress on, and then an apron........her fried chicken was to die for.....mashed potatos......fresh green beans from the garden and her homemade bread.......
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-11-2008, 09:57 PM   #37
Assistant Cook
 
Join Date: Sep 2008
Posts: 49
Quote:
Originally Posted by elaine l View Post
Interesting. I always washed chicken but now I am doubting if I should be doing this. Makes sense.
yeah i also wash chicken, but i think ill take the advice and reconsider. It makes sense that the water can spread the bacteria onto counter top and etc.
__________________
Free Dinner Coupons
falcontook is offline   Reply With Quote
Old 09-13-2008, 11:17 PM   #38
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
I can't promote clorox cleanup enough----------in addition to being a general cleaning/disinfectant I always use it after working with meats and fish.......everything is sprayed down: sink(s), wash pans, and countertop, cutting boards(let set for a few minutes and then wipe away with a damp clean cloth)......you can find the offshoot brands at any of the dollar stores, too.........I also wash my dish cloths frequently to prevent cross contamination and will spray those down with cc--no they don't last long but you can buy the cheap bundles of washcloths.........when storing meats and poultry in your fridge you should be sure that they are on the bottom shelf with no other foods under them....I'm sure our chefs chefs and axillary food staff people wil tell you that's one thing that most bulldog health inspectors check for in addition to making sure that everthing is at proper temps...but yes, I still wash off my chicken
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.