Is there any way you can tell if the grocery store salmon or chicken you bought is safe to leave a little pink in the middle? I often do because it's much juicer but sooner or later I'll probably get unlucky with salmonella or something

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Anonymous Sat Jan 20 19:59:01 2018 No.10018535 [Reply] [Original]

Is there any way you can tell if the grocery store salmon or chicken you bought is safe to leave a little pink in the middle? I often do because it's much juicer but sooner or later I'll probably get unlucky with salmonella or something

>>	Anonymous Sat Jan 20 20:00:53 2018 No.10018539 File: 32 KB, 645x729, 6b7.png [View same] [iqdb] [saucenao] [google] >>10018535 >salmonella

>>	Anonymous Sat Jan 20 20:02:06 2018 No.10018546 >>10018539 >salmon or chicken

>>	Anonymous Sat Jan 20 20:02:25 2018 No.10018547 I have been cooking my chicken medium rare no matter how cheap for 25 years and I’ve never got sick.

>>	Anonymous Sat Jan 20 20:06:29 2018 No.10018564 consider that some people prepare salmon and chicken totally raw obviously, these salmon and chicken are as fresh as can be (the chicken is often butchered not long ago)

>>	Anonymous Sat Jan 20 20:34:37 2018 No.10018703 >>10018547 Yeah, my logic is that I'd rather get food poisoning once or twice than eat dry chicken for 10 years >>10018564 That's why I specifically said grocery store products

>>	Anonymous Sat Jan 20 20:44:22 2018 No.10018741 >>10018547 >chicken medium rare gross

>>	Anonymous Sat Jan 20 21:22:19 2018 No.10018901 Just get a thermometer and look up what’s save to eat. The minimum temp is still pretty juicy.

>>	Anonymous Sat Jan 20 21:51:29 2018 No.10019026 File: 47 KB, 464x616, DTwNCF9UQAALF7B.jpg [View same] [iqdb] [saucenao] [google] >>10018547

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/ck/ - Food & Cooking