The table below, from the United States Department of Agriculture (USDA), lists the smoking points of various oils. If you need to fry at 450 degrees Fahrenheit, peanut, safflower or soybean oils would be the only ones safe to use.
If the smoking point is reached, your end product will not taste good. Place small batches into the fryer and follow the recipe directions.
Do not leave the fryer to perform another chore; foods can burn very quickly. Michigan State University Extension recommends you take care of any leftovers quickly, within two hours.
If I were to use another method in combination will it kill the growth of bacteria when I deep-fry? Bringing anything up to 75 C will kill bacteria, but it won't get rid of the toxins they release.
This is assuming that there was a low growth of bacteria to begin with. For the most part our bodies do a wonderful job protecting us and in most cases can handle a small amount of bacteria.
The initial question appeared to relate to food that was already well past it's use-by date. If you are deep-frying wings at a temp of 375 for more than 90 seconds, it will well and truly kill bacteria.
For 20 years I buy frozen turkeys on sale at Thanksgiving time as they are CHEAP! BTW, the one time I got food poisoning was from Ice Cream bar.
The reason I knew is while sick I was listening to radio, and they reported that the bar was bad. The easy way to test is to see what your finger looks like after holding it in there for a few minutes.
If the entire meat is brought to the correct and final cooking temperature, then deep-frying is effective in eliminating E. coli and salmonella. While there has been a strain of E. coli recently discovered that is resistant to elevated temperatures because can effectively repair substantial heat damage.
This is not the case for ground beef (hamburgers), for which temperature resistant bacteria would be the biggest threat. They have recently discovered a strain of e cold in pork that is resistant to temperatures that meat is usually brought to in order to kill bacteria.
Child receives big reward after mall Santa encounter Oftentimes my meats, chicken, fish and other supermarket purchases are well over the use by date.
You should never cook raw chicken or beef in the microwave, but if the food is already cooked to an internal temperature of 180F or greater, and you are heating it up for say, leftovers, you will be just fine and it will kill off the bacteria. You can get a horrible sickness like ecol i or salmonella it won't work because the microwave will cook the meat not kill the bacteria.
Thanksgiving is a time for counting blessings and sharing the joy of the holiday table. But the good times can be quickly forgotten if some basic food safety rules aren’t followed.
Safety concerns are heightened this year by an ongoing outbreak of salmonella in raw turkey products, which prompted last week's recall of more than 90,000 pounds of ground turkey products. The outbreak started a year ago, and federal health officials are still trying to identify its source and why it has continued to spread, reaching 35 states, sickening 164 people, including one death in California.
Even though the recent recall was for ground turkey, any talk of salmonella close to Thanksgiving makes consumers nervous. Let’s start with roast turkey recipes that instruct you to rinse the bird in cold water.
When you do that, you spread sticky chains of salmonella bacteria around in the sink, where they can contaminate other foods and make you and your family sick. All equipment and materials used for thawing, storage, preparation and serving of poultry must be clean.
Use hard plastic or acrylic cutting boards instead of wooden surfaces to prepare poultry. Uncooked turkey, like any other perishable meat, should never be held at room temperature for more than two hours.
It can take many hours for the cold temperature of the refrigerator to penetrate the stuffing, and that delay creates an ideal breeding ground for bacteria. Turkeys should be thawed only in the refrigerator, never on the kitchen counter or the back porch, no matter how cold it is outside.
If the outside of the turkey stays in this zone longer than two hours, bad bacteria can grow, resulting in food poisoning later. This helps keep the surface cool while the inside thaws, again to prevent bacterial growth.
If you insist on cooking your stuffing inside the turkey, don't over pack it, and use a thermometer to ensure that it has hit 165 degrees. Deep -fried turkey enthusiasts insist that this method of cooking the centerpiece for Thanksgiving dinner produces an incredibly moist and flavorful bird.
The National Fire Protection Association says deep fryer fires result in more than $15 million in property damage each year and hot oil splatter can cause serious burns to an adult or life-threatening injuries to a child. The Oregon State Fire Marshal discourages the use of outdoor turkey fryers because they can lead to devastating burns, other injuries, and the destruction of property.
It must be done outdoors at a safe distance from any buildings or flammable structures, like wooden fencing. Place the fryer on a flat, stable surface and don't overfill it with cooking oil.