|
|
Post by Phar Lap on Apr 30, 2014 4:56:45 GMT -5
The other night after slicing some chicken breasts into thinner pieces, I cooked them in the fry pan only to find some pieces still have raw parts. They're in the fridge but I need to use them by tomorrow. What is the best way of cooking the raw bits without over-cooking the rest of it?
ETA: The chicken didn't have much as much flavour as normal. Usually I tend to overcook which tastes better. Thsi lot is very moist.
|
|
|
|
Post by Phar Lap on Apr 30, 2014 5:18:24 GMT -5
Just to add, the pieces don't really have that nice golden brown colour on the outside.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 30, 2014 11:53:42 GMT -5
You put them in the fridge after you found out they where not well done? Probably would have been better to fry them some more before storage. Now I don't know, I'm not too botherd so would probably fry it again and eat it. If the raw inside is smelly, chuck it.
|
|
sadiep
Eating Figjam
Posts: 834
|
Post by sadiep on Apr 30, 2014 15:16:37 GMT -5
Half cooked, half raw chicken in your fridge? I'd bin it. Campylobacter is not pretty.
|
|
|
|
Post by whothingie on Apr 30, 2014 15:51:48 GMT -5
Another one saying - to heck with the relatively inexpensive cost of the chicken - chuck it out. Not worth running the risk.
|
|
|
|
Post by Phar Lap on Apr 30, 2014 18:37:40 GMT -5
Thanks ladies. I didn't think of bacteria, I should have put them back in the pan when we noticed. They'll be going straight in the bin. Campylobacter isn't something I've heard of Sadie, salmonella yes but not that. "Campylobacter infection is the commonest precursor illness for Guillain-Barré Syndrome" - I looked that one up too. Nasty.
|
|
