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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-30-2015, 05:06 PM   #1
Yellowhair42
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Default Is uncovered poultry in the frige over night bad?

On another group I belong to this question came up. I said it was OK but others said it was bad because air is bad for poultry. What opinions do you guys have?
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Old 05-30-2015, 05:07 PM   #2
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I do it all the time after brining to let the chicken dry out.
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Old 05-30-2015, 05:08 PM   #3
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I agree with Stinger
I do it all the time also
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Old 05-30-2015, 05:09 PM   #4
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Quote:
Originally Posted by roademier View Post
I agree with Stinger
I do it all the time
ditto
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Old 05-30-2015, 05:17 PM   #5
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It's the temp that matters, not if it's covered or not.
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Old 05-30-2015, 05:37 PM   #6
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You'll have crispier skin that way!
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Old 05-30-2015, 05:46 PM   #7
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Not an issue.

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Old 05-30-2015, 05:47 PM   #8
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That's what I said and they're all about air is bad for poultry. Oh well, just trying to help someone.
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Old 05-30-2015, 05:51 PM   #9
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When i go to smaller markets all the meat is unwrapped exposed to air on the case, even the chicken. Some folks over think things
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Old 05-30-2015, 05:51 PM   #10
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Isn't it sitting uncovered, while in the cooker? All surrounded by air and what not.

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Old 05-30-2015, 05:53 PM   #11
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Recent articles indicated the store bought chicken is so contaminated with bacteria that you shouldn't even wash it to prevent spreading it around the kitchen. You really want that uncontained in the fridge.

YMMV
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Old 05-30-2015, 06:10 PM   #12
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There are many cultures that air-dry their poultry, and even at room temperatures(!) This is traditional in many regions. I haven't tried it, but I've read that it tastes like it's gone bad -- apparently it's an acquired taste. I am reminded of those half-hatched chicken eggs that you see in markets in China, all out for goodness knows how many days in 90 degree heat -- no, I haven't tried those either, but I'm sure people eat them without dying or they wouldn't have many repeat customers. Due to the processing of chicken in the US, there is a great deal of contamination and a huge amount of bacteria. I don't want to take the chance of anything coming into contact with it and keep it covered. Cross-contamination is my biggest concern.
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Old 05-30-2015, 06:12 PM   #13
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I agree with the Ninja, always agree with Ninjas....It would be fine to leave it open at home, but not in a restaurant as certain city's food codes dont allow it. I rinse my poultry, fish, and pork that's in cryopacks. Rinsing is fine too, as long as you clean your surfaces properly and do not use porous surfaces for prep. Two cents. :p
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Old 05-30-2015, 06:32 PM   #14
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Quote:
Originally Posted by Meatguyver View Post
I agree with the Ninja, always agree with Ninjas....It would be fine to leave it open at home, but not in a restaurant as certain city's food codes dont allow it. I rinse my poultry, fish, and pork that's in cryopacks. Rinsing is fine too, as long as you clean your surfaces properly and do not use porous surfaces for prep. Two cents. :p
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Old 05-30-2015, 06:37 PM   #15
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Quote:
Originally Posted by Teleking View Post
Might want to freshen up on national news!
Yep,rinsing is now frowned upon.
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