Hi, My 90-year-old father told me that if I get get three sources to prove to him that the way he is cooking/storing his chicken is very unsafe he would stop doing it. I'll be contact the USDA Hotline on Monday, but I still need two more sources.
Here is what he does. He buys chicken, puts it in fridge (sometimes freezer), then takes it out and cooks it for 20 minutes on Warm or Low (less than 200 degrees.) He then sticks in the freezer (not even in a freezer bag, but loosely covered with foil--apparently unconcerned about freezer burn), then when he wants to use a piece, takes it out days or even a week (or longer) then cooks it again for who knows how long.
Or he will stick in the fridge for several days after he has "cooked" it for 20 minutes on Warm or Low setting.
I tell this is why he has frequent bouts of "the runs." Can someone please confirm that is all a very unsafe way to handle/cook chicken?
Thanks! (Please post any links that confirm this.)
piper
Here is what he does. He buys chicken, puts it in fridge (sometimes freezer), then takes it out and cooks it for 20 minutes on Warm or Low (less than 200 degrees.) He then sticks in the freezer (not even in a freezer bag, but loosely covered with foil--apparently unconcerned about freezer burn), then when he wants to use a piece, takes it out days or even a week (or longer) then cooks it again for who knows how long.
Or he will stick in the fridge for several days after he has "cooked" it for 20 minutes on Warm or Low setting.
I tell this is why he has frequent bouts of "the runs." Can someone please confirm that is all a very unsafe way to handle/cook chicken?
Thanks! (Please post any links that confirm this.)
piper