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IWETHEY Home / IWETHEY Board / Epicuria and Health Forum / The problem is getting the interior up to temp
Post #235,761
by Silverlock
11/23/05 7:37:35 PM
Reply
New The problem is getting the interior up to temp
The "official" danger zone is between 40 and 140 degrees for more than 4 hours. How long does it take that chicken in the middle of it all to get above the danger zone?

[link|http://www.fsis.usda.gov/Fact_Sheets/2005_Hotline_Planner_Text/index.asp|USDA]
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Post #235,820
by Andrew Grygus
Picture of Andrew Grygus
11/24/05 1:12:41 AM
Reply
New It's going to be in the danger zone for some time . . .
. . so there will be some microbe proliferation. On the other hand, the USDA says all the microbes are dead by 165°F and will then do no harm (privately they've said they're all dead by 150°F but they like to err on the side of safety).

If you make absolutely sure the center is at 160°F you can pull it and let it rest for 1/2 hour (as you always should with a turkey). The center temperature should soon climb to 165°F and you should be safe.
[link|http://www.aaxnet.com|AAx]
     Turkey's in the Tub Tonight - (Andrew Grygus) - (43) - Nov. 28, 2005, 05:32:13 PM EST
         I have never cooked a turkey in my life. - (bionerd) - (25) - Nov. 23, 2005, 12:05:17 PM EST
             Well, my article's there for you when . . . - (Andrew Grygus) - (24) - Nov. 23, 2005, 12:41:09 PM EST
                 I suppose I better take at look at it. - (bionerd) - (23) - Nov. 23, 2005, 12:59:24 PM EST
                     Personally... - (Yendor) - (10) - Nov. 23, 2005, 01:05:23 PM EST
                         Turkey stuffed with a duck and a chicken? - (bionerd) - (8) - Nov. 23, 2005, 01:08:02 PM EST
                             Exactly. - (Yendor) - (7) - Nov. 23, 2005, 01:26:47 PM EST
                                 Can you say "salmonella"? I knew that you could. - (Another Scott) - (6) - Nov. 23, 2005, 01:52:36 PM EST
                                     I don't have a problem with cooking... - (Yendor) - (2) - Nov. 23, 2005, 02:07:36 PM EST
                                         The problem is getting the interior up to temp - (Silverlock) - (1) - Nov. 23, 2005, 07:37:35 PM EST
                                             It's going to be in the danger zone for some time . . . - (Andrew Grygus) - Nov. 24, 2005, 01:12:41 AM EST
                                     The best way to prepare a Turducken - (imqwerky) - (2) - Nov. 23, 2005, 11:15:49 PM EST
                                         From where? -NT - (broomberg) - (1) - Nov. 24, 2005, 04:04:39 PM EST
                                             Ahh - here - (broomberg) - Nov. 24, 2005, 04:05:32 PM EST
                         Turd-uck-en? - (pwhysall) - Nov. 24, 2005, 02:53:32 AM EST
                     Preferred by 99.74% of farm raised turkeys. - (Andrew Grygus) - (11) - Nov. 23, 2005, 02:29:04 PM EST
                         I have read about the bad side of soy - (imqwerky) - (10) - Nov. 23, 2005, 11:11:41 PM EST
                             I would never eat a Tofurkey - (bionerd) - (9) - Nov. 24, 2005, 10:51:07 AM EST
                                 Peanut butter does not have a lot of trans fats; Kraft's - (jake123) - Nov. 24, 2005, 11:31:38 AM EST
                                 Be careful. Get your information from several sources. - (Another Scott) - (1) - Nov. 24, 2005, 12:17:39 PM EST
                                     Soy's effect on reducing breast cancer is pretty much . . . - (Andrew Grygus) - Nov. 24, 2005, 12:53:50 PM EST
                                 I spent quite a number of years as a vegetarian . . . - (Andrew Grygus) - (2) - Nov. 24, 2005, 01:05:50 PM EST
                                     And almost completely un-Atkins. - (pwhysall) - (1) - Nov. 24, 2005, 03:30:59 PM EST
                                         Yeahbut - even the Atkins Foundation admits . . . - (Andrew Grygus) - Nov. 24, 2005, 04:36:45 PM EST
                                 There are other ways of getting protein - (imqwerky) - (2) - Nov. 24, 2005, 07:20:04 PM EST
                                     But soy's good stuff; how can you live without stinky tofu? - (tonytib) - (1) - Nov. 24, 2005, 08:22:17 PM EST
                                         :-D -NT - (imqwerky) - Nov. 24, 2005, 10:20:08 PM EST
         Listen to the poet - (andread) - (2) - Nov. 24, 2005, 01:38:30 PM EST
             :-) -NT - (Another Scott) - Nov. 24, 2005, 01:56:54 PM EST
             Dat's adoramable! -NT - (imqwerky) - Nov. 24, 2005, 07:09:04 PM EST
         138 degrees and rising . . . - (Andrew Grygus) - (1) - Nov. 24, 2005, 08:00:00 PM EST
             I don't cook without it any more -NT - (drewk) - Nov. 25, 2005, 01:27:12 PM EST
         Thanks from my dad... - (admin) - (1) - Nov. 24, 2005, 10:03:52 PM EST
             Glad someone found it useful . . . - (Andrew Grygus) - Nov. 25, 2005, 01:14:48 PM EST
         My turkey roasting article has been expanded and . . . - (Andrew Grygus) - (9) - Nov. 28, 2005, 05:37:16 PM EST
             typo - (broomberg) - Nov. 28, 2005, 10:24:41 PM EST
             Very nicely done. Thanks. -NT - (Another Scott) - Nov. 28, 2005, 10:34:23 PM EST
             Nice to see the URL come to life -NT - (drewk) - Nov. 29, 2005, 12:57:26 AM EST
             ugh, I read that as: if the DNA has propogated. -NT - (cforde) - (1) - Nov. 29, 2005, 02:07:12 AM EST
                 Well, that's propagat'n too . . . - (Andrew Grygus) - Nov. 29, 2005, 02:55:48 AM EST
             You do live in an excellent location for your plans - (tonytib) - (3) - Nov. 29, 2005, 01:07:39 PM EST
                 China is a veeeeeeeeery big country. - (Andrew Grygus) - (2) - Nov. 29, 2005, 03:40:12 PM EST
                     I've tried quite a few - (tonytib) - (1) - Nov. 29, 2005, 04:56:52 PM EST
                         Try Laos for rice. - (Andrew Grygus) - Nov. 29, 2005, 05:01:41 PM EST

And if someone can find a cure for it a lot of the other problems will diminish.
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