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Alright. Do people really hate fruitcake?
I send them to people i don't like ;) ... LOL only kidding.
I don't like fruit cake
Latex Gloves - Anyone?
I've been cooking since I was 5 years old. I am 56 now.
I've done commercial cooking during several periods in my life.
Chicken is no different now than it was 10,20,30,40 - 50 years ago.
When i am preparing chicken I wash it under very cold tap water.
Then, depending upon what i am preparing i may or may not pat it dry with a paper towel and proceed from there to what recipe I am preparing.
In my humble opinion we have gone overboard on so many things in this country ... phobias that are too numerous to mention. Get a grip people.
If you shelter yourself from every single tiny teeny little germ ... guess what?
YOUR IMMUNE SYSTEM WILL NOT FUNCTION PROPERLY.
I see people all around me getting sick 7 - 10 times a year. I get sick maybe once every three years. I use my hands when I make meat balls, I use my hands when i toss a salad, I use my hands when I prepare chicken ... just remember to WASH your hands and surfaces.
Don't let chicken stand at room temperature for very long if you don't intend to cook it immediately.
We've turned into a bunch of worry warts in this country.
Our country survived hundreds of years without latex gloves, sneeze guards, anti bacterial soaps and all of the other anxiety producing drama.
Just use some common sense.
Cross contamination ... phooey ... I've prepared beef, pork and chicken all on the same surface. Work quickly, smart and cook the foods to the recommended temperatures.
THEN CLEAN THE SURFACES YOU USED. Sometimes I use bleach to wipe down the surfaces.
Happy cooking
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Just wanted to add another comment ...
Most of the danger in cooking is NOT always in preparation.
The first problem people have is not having a sound education about proper storage. This would be the storage prior to preparation. Improper temperatures - not correct for certain foods. Moisture levels - not correct. If you want to see this in action any large food Supermarket will be a fair example. Take note of how veggies, frozen foods, meats, fruits are displayed. They are being stored in the manner that provides the safest and yields the most longevity for each product.
The second problem is preparation related. This is when you have a large item like a turkey that has not been thawed correctly. When the item is being cooked parts are still frozen. This can affect the internal temperature and cause some parts to be undercooked ... this can result in food poisoning.
The third problem is cooking. A lack of knowledge regarding proper cooking techniques (for certain meats) and internal temperatures required for them to be safe.
Ground beef is less safe than a roast. A roast can be cooked very rare and be perfectly safe. Where ground beef, unless you can really trust the source and it has had proper storage, is less safe when rare.
Most people will cringe at this but I have been eating raw hamburger since i was a kid. Not an entire meal, LOL, but when making a meat loaf a pinch here and there to see if i have enough onion etc. I can also tell from the taste and texture how good this meat will be when cooked. I DO NOT RECOMMEND this to anyone ... since i have been doing this for about 50 years MY immune system is well developed and I can also tell by texture and smell how fresh the meat is. I never eat raw hamburger that i think is questionable.
The fourth problem is improper post cooking storage. Foods not kept warm enough while being served, leaving turkey out on a counter for more than several hours after cooking is inviting a little trouble. Foods need to be processed for storage after the meal ... what items you will freeze, refrigerate, seal etc.
Hope this helps