• General

  • Christmas stuffing *****THIS THREAD IS NOT FOR MILLSY*****

Does anybody else suspect that some of the sausage meat accidently finished up in Si’s anus?

  • -si- replied to this.

    seanc80

    Did ed write that wee beauty for you, seany?

      Cankles-McJeggings I’m not an expert, but my understanding is that most widely used temperatures for safe consumption are based on FDA recommendations. The US has abysmal standards for animal welfare and husbandry, so the blanket recommendations for poultry, pork etc are a belt and braces approach to ensure folks don’t get sick. There’s also a myth that you have to hit a certain temperature to kill bacteria. It’s actually a sliding scale. At 74C, you’ll kill all bacteria in chicken pretty much instantly. At 63C, you’ll kill them - but you’ll need to make sure you maintain the temp at 63C for a minimum of 10 minutes. At 58C, it’ll take about an hour to kill them.

      Most of us are roasting at high temps, so we’ll aim for 74C, and all’s good. Majority of domestic ovens aren’t great for a) accuracy of temp, and b) ease of control. My mate spent £15k on his HOME oven, so he’d have that degree of control and accuracy, and ability to cook at safe, low temps for a long period of time. I usually roast turkey at around 150C, and take it out the oven at 68C. It’ll then keep rising while it’s resting to about 72/73C, which is the temp I prefer. Even if it’s cooked/safe below that temp, I don’t particularly like the texture. If you’re aiming for 74/75C by the way, you should take the turkey out when your meat thermometer hits 69/70.

      This is Delia Smith, signing off 👍️

          seanc80 Soz, petal. Was all the talk of inserting your meat thermometer into the gap betwixt breast and thigh?

            vinnyt77

            That’s quality, vin. Food for thought, sorry not sorry.

              I cook all my poultry at between 68-70c it’s never dry and I’ve never had food poisoning from it.

                I might try a Meatloaf this year, bedecked with pistachio and various Eastern spices.

                  LT42 I might try a Meatloaf this year, bedecked with pistachio and various Eastern spices.

                  Will you have monstrous full vaginal lip hair & wear comfortable flat shoes when tasting?

                      seanc80 I’ll arrive into the kitchen with nothing but an open mind and a Santa hat on.

                          LT42 I’ll arrive into the kitchen with nothing but an open mind and a Santa hat on.

                          Hopefully you’re getting one of these from Santa…

                            seanc80 Will you have monstrous full vaginal lip hair & wear comfortable flat shoes when tasting?

                            Lol!

                              Hope all our Yankie brothers and sisters are enjoying Thanksgiving too. I assume they’ll all be thankful for Prog and NoseBleed Techno. 🍖

                              vinnyt77

                              So how do you gauge how long per kg what ever?
                              Reading there’s little to no juices cooking it like this has virtually ended any chance of this happening though. I’m married to one dry bird, don’t want my Xmas ruining anymore than it is already.

                                  I have no idea how to make stuffing lads.

                                  Hope that helps!

                                    Cankles-McJeggings Yeah, it’s a bit of a lottery. At 150/160, a 5kg bird takes 4 hours in my experience - assuming it’s at room temperature when it goes into the oven. Christmas dinner at ours is (literally) a moveable feast. It’ll be served 90 minutes after the turkey is ready.

                                    Hungry? Have some beer and Bronson. 👍️

                                      We need Hugo to post a war and peace about ideal temperatures to maximise moistness and allow enough juices for the gravy. That no-one will read.