What's your rule of thumb when you cook chicken? Is it done when the juices run clear? When it's no longer pink? Or do you test the texture? None of these methods is foolproof, and even a meat thermometer may have drawbacks, according to a new study.
What's your rule of thumb when you cook chicken? Is it done when the juices run clear? When it's no longer pink? Or do you test the texture of the meat?
None of these methods is foolproof, and even a meat thermometer may have drawbacks, according to a new study that investigated how people in five European countries cooked chicken.Have to cook from home for the first time? Here's what you need to know "Most people think you can look at the color change from pink to white and that suggests it's ready," said Solveig Langsrud, a senior scientist at the Norwegian Institute of Food, Fisheries and Aquaculture Research.
Langsrud said she only used a thermometer when cooking whole chickens or meat joints. She recommended using multiple ways to test whether your chicken is done to a tee. "I think the most important thing is to make sure all surfaces are cooked well," she said. "If you are frying, make sure all surfaces touch the heating plate or cook in a sauce after frying, and when you cook a whole chicken make sure surfaces are exposed," she said.
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