Tips and tricks
Tips and tricks
How to cook poultry like a chef
Food safety
Always follow these basic hygiene and food safety rules when cooking:
- Freeze poultry immediately at the correct temperature (between 1°C and 4°C).
- Keep poultry separate from other food on your prep surfaces.
- Wash your hands and clean prep surfaces frequently.
- Cook thoroughly according to recommended temperatures and cooking times.
Tips for fighting bacteria
Remove the plastic wrapping from fresh or frozen turkey or chicken.
- There is no need to wash or rinse raw poultry. Doing so may even cause cross-contamination. If you do rinse poultry, make sure to thoroughly wash the sink and tap with soap and water, then disinfect with bleach.
- Avoid all contact between raw poultry and its juices and ready-to-serve foods, both in the fridge and during food preparation.
- Do not place cooked food in a dish that contained raw poultry.
- Place raw or cooked poultry dishes on the lower shelves of your fridge so their juices cannot leak onto other foods and contaminate them.
TOOLS AND WORKING SURFACE
- Use a cutting board and utensils that are clean and in good condition. Bacteria can get stuck in cracks.
- Be sure to frequently replace dish cloths and towels that have been used to clean work surfaces or utensils.
- Thoroughly wash and disinfect all containers used for storing raw meat or poultry.
Do not reuse marinades to make sauces, unless they are boiled for 5 to 10 minutes.
Note: Marinating meat or poultry does not destroy bacteria.
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