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  • rare chicken okay?

    Sorry if this has been addressed elsewhere, but I couldn't find if it it has been. I have the idea in my head that chicken should be cooked thoroughly. I did a couple years of chef training so I think that's where it came from. However, I just steamed a chicken thigh (no, I'm not fat phobic, but I like steamed chicken) and did it quite rare and it was SUPER DELICIOUS! What's the go with the 'rule' and is it just made to spoil the fun of yummy rare chicken? I don't have the time to get food poisoning though.

    Thanks!
    Primal since May 2012. Loving life and down 50lbs.

  • #2
    I think the only thing that should be cook rare "moo"ed in a past life, but that's JMO. Personally I think rare chicken is gross (taste & mouth feel)
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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    • #3
      Some meats besides beef can (and should) be eaten undercooked. Lamb, for example. Even pork, to a degree. Chicken, I absolutely wouldn't if it came from a grocery store. If you raise your own, or at least have shaken hands with your farmer... maybe a little undercooked, but certainly not rare. I apply the same rule for pork.

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      • #4
        But why? What is it about chicken that's so bad rare? (apart from objections to texture/taste?). Is it a salmonella danger?
        Primal since May 2012. Loving life and down 50lbs.

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        • #5
          Guy has been eating raw chicken for 10 years : http://www.youtube.com/watch?v=8JLYuwR48B4
          This guy's chicken is not only raw, its rotting: http://www.youtube.com/watch?NR=1&feature=endscreen&v=cf3uycIWwEw
          "Science is not belief but the will to find out." ~ Anonymous
          "Culture of the mind must be subservient to the heart." ~ Gandhi
          "The flogging will continue until morale improves." ~ Unknown

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          • #6
            Whoa! I don't think I'd ever eat it like that...I like food that tastes and smells good! I've seen someone eat a whole raw chicken carcass IRL which is probably why I questioned the cooking 'rule'.

            When I've roasted fatty drumsticks rare they've been a tad slimy but low-fat thigh water-cooked didn't go slimy at all.
            Primal since May 2012. Loving life and down 50lbs.

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            • #7
              Whoa! I don't think I'd ever eat it like that...I like food that tastes and smells good! I've seen someone eat a whole raw chicken carcass IRL which is probably why I questioned the cooking 'rule'.

              When I've roasted fatty drumsticks rare they've been a tad slimy but low-fat thigh water-cooked didn't go slimy at all.
              Primal since May 2012. Loving life and down 50lbs.

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              • #8
                Apparently most salmonella would be found on the surface of the chicken, but the interior and body cavity can be contaminated with bacteria during processing, injection with saline, or during thawing and prep in the kitchen.

                I would not eat rare chicken - particularly from a grocery store. Odd are probably pretty low overall of getting sick though. I got salmonella once and it was brutal. But it was from a well cooked pasture raised organic chicken - so I guess you can never know for sure!
                Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                http://www.krispin.com/lectin.html

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                • #9
                  I wouldn't say that I eat chicken exactly rare... but I certainly don't mind of I'm grilling and it's still has a hint of pink. I think the texture/flavor raw is bad... it's mushy and bland. But it's not the salmonella that scares me off of it... I have no fear of raw eggs for instance.
                  For lean pork cuts I eat it pink in the middle... about medium.

                  Most foodborne illness outbreaks (salmonella, shigella, E. coli) are not from meat, but from vegetables and fruits.

                  As always with these things... it's something that you should decide for yourself.
                  It's certainly safer to eat pretty much everything well cooked.
                  But I'm not cooking a cantaloupe...

                  I eat raw fish and shell fish pretty regularly, and all my red meat is eaten rare (very, very rare... or even raw sometimes).
                  Last edited by cori93437; 07-17-2012, 09:23 PM.
                  “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                  ~Friedrich Nietzsche
                  And that's why I'm here eating HFLC Primal/Paleo.

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                  • #10
                    I don't like cooking my cows any more than medium, but when it comes to chicken or pork, I usually go for well done. Occasionally, they come out slightly under done, but as long as they're mostly cooked I eat them anyway. haven't gotten sick so far...

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                    • #11
                      In Japan, raw chicken is a delicacy as sashimi, but they only eat the very top quality best-treated all natural chickens raw. I think it's gross, but it's not dangerous if it's raised, butchered, and served properly.
                      If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                      • #12
                        I have confirmed that my roast chicken from last night was medium rare. I had it in the oven for an hour so i could've sworn it was/should be done but alas it contained bright red marks on the inside (fresh blood) and the meat was sort of rubbery and harder to pull off the bone. Tasted ok (didn't taste much though, maybe too little salt used) but even with some suspicion i ended up eating the whole thing. Mainly because i knew it was about 80% cooked and that it was free range so i thought it'd be safe enough to eat.

                        I could eat it like that, but i like my chicken well cooked and crispy so i shall not be making the same mistake.

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                        • #13
                          Yeah I do like crispy well done roasted chicken! Yum...but I do like it less done as well (probably because it's quicker!). I don't think I'm going to get too worried about it. It's not like I have it raw - it's just not quite cooked so I should be right. Most Salmonella outbreaks are from dodgy eggs where I live, it seems. It's no wonder - we have some very nasty cage facilities here.
                          Primal since May 2012. Loving life and down 50lbs.

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