Answer by Charles for Can chicken not completely cooked then cooled be fully...
Chicken must always obtain the temperature of 165F to properly kill salmonella. If you did not achieve that throw it out. If you got somewhere between 120 and 140 you killed many bacteria but not...
View ArticleAnswer by NatureObeyed for Can chicken not completely cooked then cooled be...
I got food poisoning from doing that w/ a piece of ham. It was cooked thoroughly, and was at temperature, but I discovered if you partially cook something, and then, come back at a later time to fully...
View ArticleAnswer by Rake36 for Can chicken not completely cooked then cooled be fully...
Assuming all the bacteria is dead, you still don't want to do this. Reheating it enough to finish cooking the center is going to make the outer edges super dry (i.e. chicken jerky).
View ArticleAnswer by hobodave for Can chicken not completely cooked then cooled be fully...
Please don't bother.Meat spending any significant amount of time in the danger zone of 40 F - 140 F (4.4 C - 60 C) that has not been fully cooked should never be re-chilled to be served later. Given...
View ArticleAnswer by Dan Diephouse for Can chicken not completely cooked then cooled be...
Internal temperature is one factor, but length of cook time is another. You just need to hit the right combination to kill all the bacteria. There are lots of answers in this document:...
View ArticleAnswer by Satanicpuppy for Can chicken not completely cooked then cooled be...
As long as the internal temp hits 165-170, you're fine. That should kill anything that might have grown in between. Chances are it's going to be a bit dry though.
View ArticleCan chicken not completely cooked then cooled be fully cooked later?
I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the problem.Is it now safe to put that chicken in...
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