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Why does cooked chicken turn pink in the fridge?

I read this as well, the only thing is the entire breast turned pink, even skin very close to the surface. The chicken was frozen before I cooked it (I'm frugal - I buy when it's on sale and freeze!)

Jun 03, 2014
carriej22 in Home Cooking

Why does cooked chicken turn pink in the fridge?

Haha OOPs.. Canadian, used to writing C. Yes, I mean F! Nope, no sauce.. Just brushed with olive oil, sprinkled with some dried herbs and into the oven it goes. I cook at 350F for about an hour give or take.

Jun 03, 2014
carriej22 in Home Cooking

Why does cooked chicken turn pink in the fridge?

Can anyone help me out here? It's mind boggling to me...

I always cook extra chicken when I cook chicken, for leftovers for sandwiches, salads, etc. The day before last I cooked 5 chicken breast (skin off, bone in) and we ate them for dinner. They were delicious, moist, and most certainly cooked. No pink to be seen, and we ate the larger ones for dinner. They were reading 175C (I'm immune compromised - I err on the side of caution)

Yesterday, I took the leftover chicken out that I had stored in the fridge (in clean containers with lids) and while chopping I noticed that the meat appeared to have a pink tinge. The texture of the meat was "cooked" and there were no red juices, it just seemed to be the chicken. It wasn't a "raw" blood red, but a pink color. This is not the first time it's happened to me, but it wigs me out none the less. I ended up throwing it in some rice and frying it rather than making sandwiches or using it for salads.

Anyone shine some light? Why does fully cooked chicken turn pink?

Jun 03, 2014
carriej22 in Home Cooking

Your favourite carb substitute?

Wow thank you guys for all of the suggestions. I will look into all of these things!

Feb 18, 2014
carriej22 in Special Diets

Your favourite carb substitute?

We have been trying to eat healthier here; and while we do eat about 95% whole foods; but we (my husband and I) love our bread and pastas. I often make both myself; however we are getting older (Hubs turns 30 next month!) and we are definitely noticing that the carbs are starting to stick with us a lot longer than we would like.

I have tried some things; and I am having a hard time finding replacements. I have tried things like chickpeas, lentils, rice based pasta, gluten free flours for breads/baking, things like celery root instead of potatoes (yack!).

I am really struggling, as I can't seem to force myself to like any of those things. It is very hard to stick to something when you don't like it; and we are not so much focused on being "gluten free" (as we have no reason to be, we have no allergies) we are just interested in cutting carb intake.

I feel like without the carbs I am starving; and the veggies/protein just isn't staying with me, and it does seem to upset my stomach quite a bit.

Anyone have any suggestions? Particularly for a bread and pastas as they are the guilty pleasures.

Feb 17, 2014
carriej22 in Special Diets

Convince me I didn't cook undercooked chicken.

Thanks. I feel better, you guys have eased my nerves LOL

If it had of been a thawed chicken, I would have been fine. However, the fact that it was frozen made me all weird about it, never ever doing that again. I always thaw in cold water in the fridge but decided to bake a chicken on a whim today.

Feb 17, 2014
carriej22 in Home Cooking

Convince me I didn't cook undercooked chicken.

Ok.

So I have this problem; essentially I grew up with my grandparents who believed in cooking a chicken for like 10 hours, and I'm not kidding. Turkey took almost a whole 24.

Old habits die hard; and I find myself (after eating of course) over thinking everything.

I have been pretty good lately, and choosing the route to go ahead and overcook my chicken and drown it in gravy (Oh yeah, I'm immune compromised to boot - chemotherapy). Obviously, I never had these fears until I had treatment and pretty much ever virus/bacteria in the world regardless of how mild can snuff me out.

However today I cooked a chicken from nearly frozen so I was off my game. I cooked an approx 3.4lb whole chicken at 360F for approx 2.5 hours.

This should have been more than enough time; but the chicken wasn't dry at all. To me, dry = cooked. It was very moist, which to me is not a job well done... It's "Oh my god, we are going to die of salmonella".

It's a terrible way to think; and I didn't see any blood or anything; but there was a bit of redness around the bones. However, one of the legs did detach (even though it was trussed) so I am assuming this means cooked. However, I took some of the leftover meat that looked kind of pink where it was touching the bone; nuked it in the microwave and it turned brown! UGH! I don't know if this is witchery or normal.

I normally poke it to death with a meat thermometer to quell my fears, but low and behold today I hauled out my trusty thermometer and it was a dud. Nothing.

I am now convinced I am going to die from some nasty that was in the chicken. I am getting VERY conflicting information about proper roasting times.

But it was delicious, by the way. If that matters.

Feb 17, 2014
carriej22 in Home Cooking

Foodie Angst about East Coast Canada Move

Halifax is like the Toronto of Atlantic Canada (at least to a little ol New Brunswick girl like me). If you're going to find all these foreign type foods... Well don't come to Northern NB where I live LOL

Feb 10, 2014
carriej22 in Atlantic Canada

Bones in pork????

I have bought "frozen while cut" meat and no not that perfect.. I have seen those and they come looking like wood planks lol. These ones were fresh; and not "that" perfect but I just mean there wasn't any mistakes or jagged pieces on the meat to otherwise hint there might have been something up.

Feb 10, 2014
carriej22 in General Topics

Bones in pork????

Well, the grain of sand shards were discovered after the larger ones of course :)

All I had to do was run my fingers across it and pick up lots of grit... Has a really bad mouth feel too, even the little ones. It's like you know something weird is in there and it's totally unappetizing yet not big enough to really get out of your mouth.

Feb 10, 2014
carriej22 in General Topics

Bones in pork????

Ok. I feel much less weirder now.

I rinsed the pork, and it was frozen, and it was delicious... No bone pieces last night!

Hahaha, I know some people are purists about meat (particularly steaks) and think freezing it is some kind of crime. Certainly not me though... :)

Feb 09, 2014
carriej22 in General Topics

Bones in pork????

I did rinse the roast today - and it was very gritty. However, some of it was almost impregnated into the meat. The meat was very cleanly cut; and it doesn't appear jagged. I have never noticed this before; and I have always bought from the same two stores for about the past 6 years that I have lived where I am living.

It was a total meal breaker. Last time I was eating I took a bit and I have never, ever spit out food before but this one went into my napkin. Took my husband a few bites before he found it.

Feb 08, 2014
carriej22 in General Topics

What are you making for Valentines Dinner?

If I served my husband beet anything it might lead to a divorce LOL

We have been eating really-super-healthy lately and with very little carbs, so I feel like I will be making some kind of pasta. He loves alfredo, so maybe an alfredo pasta.

Or I might just make chicken parm. It's simple and rustic but probably one of his favorite dishes.

I will also be making a chocolate and peanut butter mousse cake, also one of his favorites. I am not much of a fan of PB, but he could survive on the stuff.

Feb 08, 2014
carriej22 in Home Cooking

Bones in pork????

Ok so I have a new weird issue... Wondering if someone can shed some light.

It's just me and my husband here, so I tend to buy larger packages of pork chops and break them up before freezing (I know, I freeze meat. Shame on me!).

Anyway, I thought it was just one package but it appears to be well, all of them. There are tiny little shards of bone all through the meat. Like, almost inedible. What would cause this? If I knew which store it came from, I would take it back.

I am cooking a pork roast tonight, and I inspected it before putting it in the roaster and there too was small bone shards, ranging from the size of a grain of sand to about the size of a small grain of uncooked rice. Why are they there, and what can I do about it? Can they be saved? What causes this?

Feb 08, 2014
carriej22 in General Topics

Good knives

Most of the knives have a sheath; and most of them claim that the simple act of sliding them into that is all that is required to sharpen them.(for example. the wiltshire staysharp) However, I do not take a lot of interest in the knives - not going to lie. I have a few smaller pairing knives that are not too bad; but mostly what I am looking for is a chefs knife.

The bigger knives are kept on a hanger on the inside of my cupboard. I have sharpened these - they are old knives. My grandfathers knives. However I might just be a terrible "knife sharpener" because I can't seem to find any uses for those knives.

I have a sharpening rod; but again I don't really know what I'm doing. I also wasn't sure if some of my cheaper knives (particularly those with holes in the blade or indentations)

Nov 30, 2013
carriej22 in Cookware

Good knives

Hi Folks,

I seem to have a drawer full of knives (some expensive, some cheap) and yet I hate them all. I only have one knife that I seem to go back to (it's a ceramic knife) but I broke the tip off so now it's not as useful.

If anyone has some good recommendations on some knives I would appreciate it! Looking for possibly a set.

Nov 28, 2013
carriej22 in Cookware

Cookware suitable for glass cook top?

I think I have two "large" burners, but I am noticing that some of my frying pans are most definitely larger than the burners.. Actually, most of my frying pans are.

I think I'm going to be using the oven a lot... Simply for the fact that I'm scared to damage it!

Nov 28, 2013
carriej22 in Cookware

Cookware suitable for glass cook top?

I tend to cook things in pan and finish in the oven; so I am not TOO worried about this - and things I do completely cook on stovetop I tend to cook all around the same heat anyway.

Can you move a hot pan to a cold hob? AKA.. Can I move the hot pan over without damaging the glass?

Nov 27, 2013
carriej22 in Cookware

Cookware suitable for glass cook top?

I don't think it's induction. It's too cheap for that, LOL. It's literally the second cheapest one available. Long story short; I needed a new range and our current kitchen isn't geared up for gas. So I'm getting this for now.

Nov 26, 2013
carriej22 in Cookware

Cookware suitable for glass cook top?

What do you mean by responsiveness?

Nov 26, 2013
carriej22 in Cookware

Cookware suitable for glass cook top?

Hi Guys,

In need of advice... Getting a glass cook top (no range, I know - it's sad) and I am not sure if any of my pots & pans are suitable for it.

I have no idea what my current pots and pans (years of collected ones - I have read them all and no idea what they are) are other than the obvious ones like cast iron.

What is safe to use on them, it's a Frigidaire basic, bare bones range with a glass top.

Also, is there anything I can't do on the glass top? I am already regretting not going with a regular coil top, but those damn sleek tops weakened me.

Nov 26, 2013
carriej22 in Cookware

Canadians and Beef... What is the scoop

I split it all up into baggies since its just me and my husband, and I try to buy "club" packs when I can to save a few dollars.

Oct 10, 2012
carriej22 in General Topics

Canadians and Beef... What is the scoop

This is why I was so concerned, the recall is literally on pretty much all cuts of beef in my area.. I threw everything I had here out - now I'm a bit nervous to buy beef. So is everyone else as well, judging by how much is on the shelves.

Oct 09, 2012
carriej22 in General Topics

Chicken vs Turkey

I like both. I prefer the texture of chicken, but the flavor of turkey can't be beat.... and turkey gravy, OMG.

My mother makes a MEAN turkey. I don't know how she does it, it's so moist. I grew up eating Grandmas turkeys, and the dark meat was edible but the white meat was like sandpaper. My mothers turkey, even the white meat is juicy and delicious.

I have only cooked a handful of birds, but the last turkey I cooked was absolutely delicious and I hope the next one I cook is just as successful. I thought for sure I overcooked it (dark skin) but it was perfect.

Oct 09, 2012
carriej22 in General Topics

Canadians and Beef... What is the scoop

I buy local as well but I have no idea where they get their meat.. I do know they cut it themselves, and it's a small place so I'm assuming they take care into ensuring the meat has not been contaminated.

I'm just a little paranoid since e coli is bad for anyone, but for someone who already has a compromised immune system it could be a lot more than a hospital stay.

Oct 05, 2012
carriej22 in General Topics

New Brunswick Dining Suggestions

OH! I almost forgot... Nine Pine restaurant should be checked out too. Again.. I hope I'm steering you in the right direction. I love all these places, but I grew up here - so I hope everyone enjoys them.

Oct 05, 2012
carriej22 in Atlantic Canada

Canadians and Beef... What is the scoop

Hi Folks,

Due to all the recent recalls, etc on this whole e coli madness.. What are ya'll doing? Eating beef, avoiding beef, cooking the snot out of it until it's gray and rock-like?

We are pretty big beef eaters here, lean ground beef makes it's way into something probably once a week and we enjoy other cuts once a week either in stews, stir frys, bakes or just a plain ol steak with mushrooms and onions. Can't beat that.

I'm immunocompromised - I can't get that e coli. I understand cooking kills it, but I do not eat "well done" steaks. I'd rather not eat a steak, than eat a well done one. So.. Avoid until further notice? Purge my freezer of beef products?

I'm interested to hear what everyone else is doing...

Oct 04, 2012
carriej22 in General Topics

New Brunswick Dining Suggestions

You have to try Burke's. It's just past blackville - but they serve a massive breakfast. I hope I just don't like it because I grew up with it. Their fish and chips are good also...

Oct 04, 2012
carriej22 in Atlantic Canada

Protein ideas

I'm not quite sure what it is about the fish that turns me off, as Salmon and haddock are quite different. Even if something smells fishy I get a little green around the gills (no pun intended!). However I can eat a smelt. I don't know why, considering most people won't touch them. I love smelts.

I love cottage cheese, and I make a great pasta with halved cherry tomatoes, cottage cheese, some basil... I can deal with "no meat" proteins, but my husband is a freakin' carnivore.

Today I made chicken pies. He felt cheated from his meat because he didn't get to have the satisfaction of cutting into it... Strange man, LOL

Oct 01, 2012
carriej22 in Home Cooking

Protein ideas

They are good with being able to provide pretty much anything but not all the time. For example, Christmas time they are pretty eager to get you anything you want...But the rest of the time it's hit or miss depending on what is available. It isn't a busy spot, and believe it or not most of the things they sell are frozen. If you request fresh they will have it for you fresh, but it's just that small of a town.

Oct 01, 2012
carriej22 in Home Cooking