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BackMeats
 

From time to time Robert conducts cooking classes at Brown's Home Kitchen Store in Tallahassee, FL, demonstrating and teaching some of his techniques and skills in the class.  As soon as we have a schedule for his next class, we will post it on this page  and if you are interested in participating in the class you can contact Brown's Home Kitchen Store.

Topics for discussion

bulletSafe handling of poultry:
bulletKeep it cold!
bulletGet the chicken home and in the coldest part of refrigerator ASAP (under 40°)  Mine is 35° -- do you know how cold yours is?  Keep it separated -- do not cross contaminate.
bulletKeep it clean.
bulletWash hands and surfaces often and sanitize.  (One Tablespoon of bleach to a gallon of water.)  Keep in a labeled spray bottle.  Use paper towels instead of cloth or sponge.
bulletCook and store properly.
bulletCook it to at least an internal temperature of 165°.  Use a thermometer.  If food is going to be held hot, it must be held at 140°  or above.  Leftovers should be refrigerated promptly.
bulletSources for more information.
bulletFor more safety information on handling meat and poultry contact the USDA Meat and Poultry Hotline at 1-800-535-4555 or online at  www.foodsafety.gov.

Demos:

bulletHow to split a chicken and remove the breastbone and cartilage. (see photos)
bulletDe-boning a whole chicken.  (see photos below)
bulletDe-boning a turkey breast. (see photos below)

Chicken:

Cool Slideshows!

Turkey breast:

Cool Slideshows!