CanadianMeg
Senior Cook
Part of the reason it's recommended to use the lowest point as well is in the event that the packaging leaks for any reason.
I agree with taking it back, however that would not work in this case as the OP already cooked it.Why am I the only one who thinks "take it back" rather than toss it.
Your top shelf very possibly is the coldest, but it is not because of its proximity to the freezer. both the fridge and freezer are insulated so one will not affect the other.This seems almost opposite to my fridge. I put all my meat on the top shelf because it's close to the freezer and is the coldest part. Believe me, I've frozen more than my share of cream cheese putting it on that shelf. I've never frozen anything on the bottom shelf.
That's true. I would have taken it back the minute it smelled bad. Actually at our Harris Teeter you just have to call and they take your name. They usually don't require you bring it back. I screwed up filet mignon based on the butcher's cooking recommendation and they gave me a full refund and replaced the steaks. They are pretty good customer service wise.I agree with taking it back, however that would not work in this case as the OP already cooked it.
I anticipated having my Post #20 disagreed with and thus shortly after making it places 2 thermometers in my fridge (top and bottom).
there is a 0.7c difference, and as I said the Bottom IS colder!
and yes, I Do have the freezer section on the bottom also.
feel free to test this yourself, and we`ll let EVIDENCE do the talking instead
I agree with a recent poster who asked you to please log in and let us know that you aren't sick from eating tainted food.
My guess is the OP was another 1 post wonder? Or 1 post stand as I like to call 'em..
Why am I the only one who thinks "take it back" rather than toss it. If you are 4-5 days short of your expiration date and it smells funny there's no way to know if you did it or it was bad in the first place. Less than a half hour in on a 50 degree day shouldn't have spoiled the chicken. Around here it takes a half hour for most people to get home from the grocery because of the traffic and just the whole "country" living thing. You don't know what could have happened but I sure wouldn't toss it, I'd take it back to the store because there's just very little chance that half hour it took you to transport it home made it go bad.
No, I wouldn't eat it, but I wouldn't just toss it. I'd definitely take it back for a refund or exchange. Our grocery doubles your money if their meat is bad.
I think the part that makes Me curious is WHY do all the "Strange Chicken" threads have such a good longevity!?
I do not rinse. I take the chicken right out of the package and use it as is. The one exception is if I see any solid matter that rinsing would remove.
Think about it this way. It you handled raw chicken and then just rinsed your hands under water would your hands be any cleaner than before you rinsed? They may not have sticky goo on them, but as far as being clean, would you then feel safe putting your hands in your mouth?
There is a lot of debate about rinsing/not rinsing. People who rinse say that if you ever saw the way chickens were processes then you would rinse. People who don't rinse say that rinsing will not get rid of those gross things anyway. It will just remove the visual appearance of them.