Bobby Flay

  • Gonzalo Erdozain: food porn may give John and Jane Doe the wrong impression about food safety

    Posted: June 17th, 2011 - 10:24am by Doug Powell

    I learned to cook watching my mom – and cooking shows.

    But watching Bobby Flay’s show on grilling was a cross-contamination nightmare.

    He touched cooked, ready-to-eat steak right after handling raw dough. After tasting the steak, he went back to the dough. He later prepared some sort of grilled chicken breasts, which would have been fine, except he touched the grapes and everything else that made up his salad without washing his hands after handling the raw chicken.

    These shows are recorded in different shots and might take proper safety procedures in-between takes, but unless the viewer is told, who would know?

    All raw food has the potential to be contaminated, so be the bug. And stick it in with a tip-sensitive digital thermometer.
     

    Your rating: None (1 vote)
    Bookmark and Share
    Thermometers  |  0 Comments
    Bobby Flay, Cross-contamination, food safety, grill, Stick It In, thermometer
  • Grill It! And make some kind of effort to kill the bacteria. With Bobby Flay

    Posted: May 25th, 2009 - 4:17pm by Doug Powell

    After the successful tip-sensitive thermometer verified 145 F leg of lamb for dinner guests on Saturday, I’m back to basics for Memorial Day. Whole wheat rolls from scratch, spinach and tomato salad from the garden, and a roast chicken stuffed with an enormous load of garlic.

    While entertaining baby Sorenne with initial solids – banana, sweet potato – I was preparing the chicken and trying to ignore the terrible advice from celebrity chef Bobby Flay, who said his BBQed chicken was done when it felt fleshy to the touch and the juices were running clear (sorta looks like the ShamWow douche, right)

    This is absolutely wrong. Color is a terrible indicator. For instance, this image (below, left) from Pete Snyder is of a fully 165F cooked chicken leg with back attached.

    Oh, and the cross-contamination involving raw product and dirty hands with Bobby and his guests was a microbiological disaster. But it’s OK. He’s a celebrity. Maybe they don’t barf like the rest of us.
     

    Your rating: None
    Bookmark and Share
    Food Safety Policy, Thermometers  |  0 Comments
    Bobby Flay, Chicken, Grill It