"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 04-02-2006, 10:04 PM   #21
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
I like the rotisserie chickens at my store. They stamp the time they are cooked on the label, and keep them hot enough in the meantime. I bring it home, stick it in the fridge if it's not time for dinner, then just heat it up according to their directions. I've never had a problem.
__________________

__________________
amber is offline   Reply With Quote
Old 04-02-2006, 10:46 PM   #22
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Thanks for the tips, guys. Monday night we're having chicken quesadillas using a Costco rotisserie checken we bought Saturday.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-02-2006, 11:49 PM   #23
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Since I received my (dare I admit it??) Ron Popeil Showtime Rotisserie (which makes the very best rotisserie poultry, by the way), I haven't bought any store rotisserie birds, but before that I'd also have to vote for CostCo. Their birds have always been hot with crisp skin & juicy meat.
__________________
BreezyCooking is offline   Reply With Quote
Old 04-03-2006, 12:54 AM   #24
Senior Cook
 
Essie's Avatar
 
Join Date: Mar 2003
Location: USA,Illinois
Posts: 141
They are very tasty, but loaded with sodium so a no, no in our house, because of my husband's heart condition.
__________________
Essie is offline   Reply With Quote
Old 04-03-2006, 02:08 AM   #25
Senior Cook
 
Join Date: Mar 2006
Posts: 496
Our local Fred Meyer changes the chickens every hour so they don't get TOO dry, but I still don't really care for them. There's a fine line between a good chicken and a hockey puck chicken, and sitting under a heat lamp isn't going to keep it on the good side.

The bacterial aspect...eh, honestly I wouldn't even care about that even if the chickens tasted alright to me. I've always held the belief that this whole "unclean, unclean!" hysteria regarding uncooked chicken, room temperature chicken etc. is highly overrated. With seafood I'll buy into the craze, but chicken, beef, pork? Hard to buy into that when you can think back to your childhood years and remmeber eating some (what is referred to today as) truly hazardous poultry and always being fine...and don't even get me started on my college years where my fratmates' laziness with cleanup and storage expanded the 5 second rule to the 5 hour rule for all in the house.
__________________
Poppinfresh is offline   Reply With Quote
Old 04-03-2006, 08:08 AM   #26
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Poppinfresh
Hard to buy into that when you can think back to your childhood years and remmeber eating some (what is referred to today as) truly hazardous poultry and always being fine...
The difference being that chickens were handled differently back then (obviously depending on when your childhood actually was). The major scare comes from the way the chickens are processed now, which was different years ago. that is why it used to be much safer than it is today.

yeah it is rare that you will get sick, but one it happens to you just once you will be wishing you had taken every precaution at that point, but then it will be too late.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-03-2006, 08:45 AM   #27
Sous Chef
 
Join Date: Nov 2005
Location: North Carolina
Posts: 891
I've bought them but sometimes they can be a bit too salty tasting. My store dates them with the time also which I like but since I've gotten my Showtime Rotisserie, I've been making my own and they are much better.
__________________
Fresh Cooking From Your Garden
RMS is offline   Reply With Quote
Old 04-03-2006, 08:56 AM   #28
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Ahh - another Ron Popeil Showtime Rotisserie fan!!! You know, I've had people laugh at me for having one - but boy do they stop laughing when they taste my chicken, & my duck, & my rock cornish hens, & my turkey drumsticks, & my trout, etc., etc., etc.

When my husband first gave it to me I figured I'd use it a couple of times & then it would end up in the basement along with other rarely used gadgets. Never happened. After using it, it now has a place of honor on my small ever-crowded countertop.
__________________
BreezyCooking is offline   Reply With Quote
Old 04-03-2006, 09:00 AM   #29
Sous Chef
 
Join Date: Nov 2005
Location: North Carolina
Posts: 891
Breezy,
I thought it was corny too and for the longest time wondered about it and finally gave in and bought one. I think it was well worth the money and I use it all the time, I especially like the way the poultry comes out. Mine has a place of honor on the counter too! If not I'd be constantly bringing it out and who wants to bother with that!
__________________
Fresh Cooking From Your Garden
RMS is offline   Reply With Quote
Old 04-03-2006, 10:26 AM   #30
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,272
Quote:
Originally Posted by Poppinfresh
The bacterial aspect...eh, honestly I wouldn't even care about that even if the chickens tasted alright to me.

Hmmmmmm. IMO, you should probably care . Chicken held at lower than 140 accumulates bacteria that multiply very fast. Even if the chicken was "clean" when you cooked it, it can go downhill very fast if not held properly after cooking -- and it still probably would taste good.

Foodbourne illness that you get this way is more annoying than serious, but it's still not fun. paritcularly when you are on the golf course (happened to me last fall ).

It's against the law to hold perishable foods at between 40 and 140. That said, you can't always trust restaurants/stores to handle food properly.

Here at work, they recently attached little thermometers to the coolersd where they keep juices/milk/yogurt, etc. The thermometer on the cooler with Gatorade and juice and soda says its 37 degrees. But the one on the milk product cooler says its 48 degrees! When i pointed that out to them, they just and said there was nothing they could do about it.
__________________

__________________
jennyema is offline   Reply With Quote
Reply

Tags
None

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 05:09 AM.


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