HR-2003 Culinary

If we want a curry, soup, stew, fricassee Blanquette, sandwiches, wraps, etc? Whatever you choose, there are certain steps to ensure that the remaining meat is safe to use and safe to eat cooked.

Let’s start at the beginning.

The original common poultry should be cooked to a core temp. at 75 degrees Celsius or 167 degrees Fahrenheit. This should be cut and served as soon as possible. The only thing left to give 90 minutes in a cold room to cool and then cooled to a temperature between 1 and 4 degrees Celsius or 34-39 degrees Celsius. It is much better and safer to cut common in smaller portions, as they will cool faster than a big role.

Used from now on poultry, must be used from the refrigerator, it should not be omitted, since the pathogenic bacteria start to grow food in a warm environment. Fillings for cold, slice the product when it is retrieved from the refrigerator and you can not use.

If you’re planning a hot dish, diced or sliced ​​to prepare to be heated to a core temp. at 75 degrees Celsius or 167 degrees Fahrenheit. Although cooking is cooking sauce, Turkey should be tested at a safe temperature. The temperature in the refrigeration and meat products must be tested with a digital temperature sensor.

There are ten steps you take to your poultry remains safe to eat include:

1) Was not deal with or poultry before cooking.
2) After handling the meat, be sure to wash your hands in hot soapy water.
3) cooking together as quickly as possible to a core temperature (thickest part) of 75C (167f).
4 can) after cooking for at least 30 minutes to a maximum juiciness to ensure peace.
5) as soon as possible to cut marketing and hobs.
6) Let it rest for at least 90 minutes before refrigerating.
7) must be divided into smaller sections for faster cooling.
After cooling directly from the refrigerator.
9) When used in salads or cold fillings, eat as quickly as possible in a warm room.
10) Check the temperature of the meat, diced or cubed to warm in the chosen sauce.