Cooking Poultry

In the United States alone, it is estimated that over 300,000 people work in the poultry industry. This number includes workers involved in various aspects of poultry production, processing, and distribution.

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The term "red meat polarity" does not have a widely recognized or established meaning in the context of nutrition or health. However, if you're referring to the discussion and debate surrounding the consumption of red meat, particularly in the context of health and environmental sustainability, there are some polarized viewpoints.

Health Perspective:

Proponents of Red Meat:

Nutrient Density: Red meat is a rich source of essential nutrients such as protein, iron, zinc, and B vitamins.

Satiety: Some argue that the high protein content in red meat can contribute to feelings of fullness and satiety, which may aid in weight management.

Critics of Red Meat:

Health Risks: Certain studies suggest that high consumption of red and processed meats may be associated with an increased risk of certain health issues, including cardiovascular disease and certain types of cancer.

Sustainability Concerns: Some critics point to the environmental impact of large-scale livestock farming, including deforestation and greenhouse gas emissions.

Environmental Perspective:

Proponents of Red Meat:

Sustainable Practices: Some argue that sustainable and regenerative farming practices can mitigate the environmental impact of red meat production.

Role in Ecosystems: Grazing animals can contribute to maintaining ecosystems and soil health.

Critics of Red Meat:

Environmental Impact: Large-scale industrial farming of livestock, especially cattle, has been associated with deforestation, water pollution, and greenhouse gas emissions.

Land Use: Critics argue that the land used for livestock farming could be repurposed for more environmentally friendly and sustainable agriculture.

Ethical and Cultural Perspective:

Proponents of Red Meat:

Cultural Significance: Red meat holds cultural significance in many cuisines and dietary traditions.

Livelihoods: Livestock farming supports the livelihoods of many people in various regions.

Critics of Red Meat:

Ethical Concerns: Some individuals raise ethical concerns related to the treatment of animals in industrial farming practices.

Alternative Protein Sources: Critics advocate for exploring and adopting alternative protein sources to reduce reliance on traditional livestock farming.

Yes, peacock is delicious. I had some about 4 weeks ago - it was spit-roasted over an open fire, then the cooked flesh was shredded into a pre-cooked stew of vegetables and wine sauce. This was to stretch it out among 15 or so people (along with other foods of course). They are not very fleshy or fatty, like meat-breed chickens are, and taste rather like pheasant. You also need to eat them before they are about 1 year old. (Compare with meat-breed chickens, which we eat at about 4 months old.)

A broiler is raised solely for meat in large scale operations. On a farm they can also have duel use as egg layers since they are only eaten as need arises so egg production is a side benefit.

Layers are raised for the production of eggs in large operations but they are culled when egg production drops but on the farm the layers while often used for meat when they get too old to lay are often allowed to live full long lives. Hard work deserves a good retirement, at least on our farm.

well where i live 4 pieces is a dollar plus tax and 6 close to 4 dollars plus tax and then 10 is like 6 dollars plus tax and 50 is 10 dollars plus tax

Found this answer from Jacques Peppin: http://www.jacquespepin.net/members/recipes/chickenliverpate.html Be sure that the livers are free of sinews and of any part that is green, which indicates that some of the bitter bile has been in contact with the liver. Pale yellow livers tend to have a mellow, rich taste and are preferable to deep red ones. http://www.jacquespepin.net/members/recipes/chickenliversvinegar.html The liver on the right is pale in color (our favorite), and the one on the left is darker and still has the little green bag, the gall bladder, attached to it. This bag (next to the point of the knife) should be removed, because the liquid inside (the bile) is extremely bitter. Sometimes it breaks when it is removed, and some of the liquid runs on the liver and makes it green. Any greenish part of the liver should be removed, because it will be very bitter.

The term, "drumette" can mean one of two things.

The first kind of drumette is a small piece of chicken containing a bone - this actually is the larger section of a chicken wing, with the outer tip section removed. This is considered to be white meat.

The second kind of drumette is a shaped piece of formed chicken meat that has been removed from the bone. A processor uses molds to shape the chicken pieces into a bite-sized morsel, after which they are usually breaded and fried (or prepared for frying) and packaged. This kind of drumette can contain either white or dark meat or a combination. It might tell you on the package.

So - to recap - if it has a bone in it, it is part of a chicken wing, and is white meat. If it is boneless, it can be white, dark, or a combination.

Either barbecue sauce or even hot sauce

It's neither, it's a vegetable.

Spatchcock is not a bird, it's a method. Similar to butterflying, it's a particular way of flattening any fowl in preparation for laying the entire bird flat on a grill. To spatchcock any bird, simply remove the backbone and sternum, then fold the wings in on themselves, close to the carcass. Lay flat on the grill, turning once until done, then present your guests with your spatchcocked bird.

Thirteen minutes per pound. Two hundred and sixty minutes total.

Yes it is, and delicious meat at that!

YES!

Here is a basic recipe found online for Tempura batter. Dip the chicken in the batter and deep fry to enjoy. I've made my own Tempura batter with flour, salt and water and it has worked just fine. 1/2 cup flour

1/2 cup cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

1 egg

2/3 cup ice water

Oil for deep frying

You can find chicken, turkey and other types of poultry in a meat market or the meat section of a supermarket.

Four hours maximum. All foods begin to spoil after being at room temperature for longer than that. The danger zone for food is 4 to 60 degrees and should not be used after it has been in that range for longer than four hours.

Ground turkey is pretty sensitive and should be teeming with bacteria. It should not be unrefrigerated at all - just for the length of time it takes to prep for cooking.

well it doesn't necessarily cook faster. like 15-30 mins depending on the size but it is way more juicy. of course this is just my experience

You can't. Bacteria will start to grow almost the second it is out.

Egg and poultry production is different from most other types of farming in the United States because it uses contracts extensively. The egg and poultry farmer agrees to provide the management, labor, facilities, and equipment needed for a fee, but the product is owned by the other party to the contract, the food processor or broker. For other types of farming, the farmer and buyer may set a price for the purchase of a certain quantity of the commodity before it is harvested or marketed, but prior to the harvest, the product is usually owned by the farmer. These agreements are called marketing contracts. For poultry and egg production, however, the contractor owns the product, not the farmer. Other types of farming, including cattle, hogs, and some vegetables may also have contract arrangements, but it is far more common in egg and poultry production. A much higher percentage of the farms involved in these activities have contractual arrangements.

A chardonnay would go nicely with foie gras. It's a bit sweeter and has a rich buttery kind of taste to it. However, a French unoaked Chardonnay, for example a white Burgundy, would be too dry and minerally. The ultimate pairing for foie gras is a good Sauternes, which is sweet, but has a unique flavour due to the "noble rot" on the grapes. Make sure it's chilled!

165

four hours is the max for any food at room temperature.

Four hours is too long. Potentially hazardous food should not be left out more than 2 hours. If the ambient temperature is around 90°F, cut that to 1 hour.

The US Food Code recommends that potentially hazardous food be cooled from 140°F to 70°F within 2 hours, then further chilled to 40°F within another 4 hours. So after 2 hours, the food should either be reheated to 165°F or placed in the fridge to cool further.

Four hours was an old recommendation, but that was to get the food from 140°F to 40°F. Which means it would have to be fully chilled by the end of that time frame - not still sitting out at room temperature.

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