How long does cooked chicken last in the refrigerator?
Depends how it is prepared, but generally, three to four days, according to the Food Safe and Inspection Service (USDA). http://www.fsis.usda.gov/factshe...
How do you marinate and bake chicken? Can it be baked in the marinade?
There are many different marinades out there that are great on chicken, depending on what you like there are many different flavor combinations that can be achieved with different ingredients. Two things that marinades almost always have in them are oil and acid. The acid, be it in the form of wine, vinegar or citrus, tenderizes the meat and imparts flavor.As far as baking, it would be such a waste to lose all that flavor by not baking your chicken in the marinade! As the chicken sits in the marinade overnight all of the flavors settle, come together and intensify. When you're ready to bake, place your chicken into a baking dish, then pour the marinade over and bake!Here is a great recipe that comes from Chef Naomi Pomeroy of Beast in Portland, Or. When I was on set with Naomi at Panna Cooking, she told us that when she was getting married she couldn’t find any caterers that she was happy with, and she didn't want to ask her line cooks to cook for her wedding, so she did what any chef would do, she catered herself! That’s how “Wedding Chicken” was born.
How do you store raw chicken in the refrigerator?
The most important thing is that the chicken never get above 40 F, either on its way from the store to the fridge, or afterwards. I live in Florida, and most of the year, I put food into a cooler bag with blue ice at checkout so it doesn't get hot in the car. If your refrigerator has a meat drawer, put the chicken in that.If the chicken is already wrapped and sealed well from the store, leave it in those wrappings until you are ready to cook it. If it is not well wrapped, remove all old packaging and put it in a strong plastic bag or a double plastic bag. Press out all the air that you can, and seal.If you are using only part of the chicken, do not warm the part that you are putting back in the fridge, and wrap well, as described just above.I am not a food safety expert, and this is just my personal practice, not a recommendation. But it has worked for me. I try to use the chicken within 3-4 days of putting it in the fridge.When you take out the chicken, remove the wrappings and discard them. Then, before rinsing the chicken, smell it. If it smells meaty or high (a strong animal smell), rinse very thoroughly and use a long-cooking method, such as boiling it in soup, or discard it.
Accidentally touched raw chicken then ate using the same fork?
Kay so, I was putting raw chicken onto the pan and used forks to take it out and USED that fork to eat. After I was done eating, I just remembered it touched the raw chicken. Will I get any diseases from touching that raw chicken?
Is it ok to marinade chicken and shrimp together?
Techinally (and I'm being very nitpicky about this) you shouldn't for cross contamination reasons. Chicken needs to be cooked completely so you won't get salmonella (165 degrees). Shrimp however don't need to be cooked to that high of a temperature (140 or so). So in theory (or how the food laws in my state are) you shouldn't have them raw together unless you're going to bring the shrimp up to 165 degrees. That's the chef/work me talking. The home cook me would say, screw it it'll be fine.
What should a restaurant do if the chicken dish that I am eating has a chicken piece that is oozing blood from inside?
What you saw wasn't blood. If it was actually blood, something is desperately wrong. Chickens are bled before they are processed; having blood in there makes butchering harder and make the food taste bad.What you saw is some kind of meat juice, which is mostly water. Sometimes that water may be tinged pink with myoglobin from the muscles. Usually, that juice is clear when the chicken is completely cooked through... and I'd expect it to be cooked through in a biryani, which is stewed for a long time. So if the juice was colored I expect it to be from the marinade or the sauce, not because the bird is undercooked.If the bird is undercooked, you'll be able to tell by the texture, which will be rubbery, and the taste. If the texture was fine and the taste was fine, then the bird was well cooked and there's nothing to do except eat it. Especially since you hadn't noticed it until then.I suppose it's vaguely possible that a restaurant could have undercooked its biryani, though you likely would have noticed with the first bite. If so, you need to send it back and have it taken off the bill; undercooked poultry is dangerous. The same would apply to other unsafe or unsanitary food. But I'm pretty sure that wasn't what happened here.
How do you cook a boneless chicken breast in a toaster oven?
I would recommend that you tenderize a chicken brest before cooking it in a toaster oven or it will plump and become tough to chew. Try wrapping it in paper towel/napkins and pounding it with something like a heavy spoon. Take care in cleaning up after handling chicken because you can spread salmonella. After tenderizing, rinse pat dry and season and cook at about 350, 20-30 minutes. Let rest about 5-8 minutes. Check the center to see if it is done. If not, return to the oven and cook until done. Do not eat pink or undone chicken.
How long can you leave raw chicken out before it spoils?
Depends on time and temperature. Bacteria thrive at temperatures between 40F and 140F. this is globally known as the DANGER ZONE! Hahaha sorry had to laugh at that….Temperatures around 100F are the best for growing pathogens and they multiply every 20 min. It's so reliable you could set your watch to it.So chicken sits out at room temperatures and bacteria already all over the chicken start to feed once they warm up multiplying every 20 min.Let's take a guess how many bacterium are on your chicken sitting on the counter, i guess there's 10 real bad guys that because they're number is so low they don't pose you any real danger at this point. 20 minutes go by now there's 20, 20 min later 40, after 2 hours you've got well over 2000 harmful bacterium. Here's the real kicker, not only are the bacteria harmful to you they make your chicken toxic even if you kill all of them while cooking. They turn your food into their toxic excrement.