Posted: January 23rd, 2008 - 8:03pm by Doug Powell

Marc Bouchard of Hudson, the executive chef at Stellina Restaurant in Watertown, Mass., writes in The Nashua Telegraph that people may hesitate at handling raw chicken and tend to overcook it.

Bouchard blames it on the media, "with its glorified tales of salmonella we've been scared into thinking that illness, disease and toxins lurk in every package."

There's nothing glorious about salmonella.

Bouchard says always keep a box of disposable latex or plastic gloves in the kitchen. Put them on whenever you handle any raw meats or fish. And immediately sterilize your cutting board and knife with a commercial disinfectant or a solution of diluted chlorine bleach before going on to any other task.

OK.

Bouchard also says the answer to the problem of overcooking is to use the sear-and-bake method of cooking.

"In 15 minutes, we had perfectly cooked chicken, with the meat cooked through but still tender and juicy. The same cooking technique could be applied to cuts of pork, beef, turkey or even fish."

Wrong. The only way to tell if meat like chicken is properly cooked is to use a tip-sensitive digital thermometer. And it will make you a better executive chef cause you won't overcook meat.

Stick it in.

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