About Andrew Rosenberg Expertise I can answer questions relating to food preparation, preservation, storage and other food safety issues. I am chef and former microbiology student.
Experience I have 15 Years experience in many types of foodservice operations. I have supervised and trained cooks, maintained inventory and placed orders with purveyors. I have worked in coffee shops, taverns and full-service restaurants.
Education/Credentials I have 6 years of post-secondary education; I majored in microbiology and food chemistry; University of WI 1982-85, University of MN 1990-93
Question I am pretty good at cooking but at times I get confused. So I wanted to ask a few questions I had written down. Is It safe to take poulty or fish out the freezer and put into the refrigerator for a few days then cook It? What are some general rules on fish and poultry? At what temperature should I bake basic chicken on the average stove and should I add a little water or a lot? How long can you keep eggs, poulty, and or fish frozen and expect It to be good? What are some differnet ways to prepare chicken and then store for eating later in the week? Or Is this safe? I really appreciate any answers you give me. Thank You
Answer hello- That's alot of information ... but I will pass along what I can
1) Thawing fish or poultry in the refridgerator is the prefered method, do not thaw at room temperature. It should keep for 2-3 days.
2) cook poultry to an internal temperature of 165 degrees F.
fish to a temperature of 145 F. Invest in a small instant read thermometer for this purpose.
If you bake you can add a little water or alot , I prefer using chicken stock or wine so you add flavor in the process
3)freezing can be for as long as 2- 4 months depending on the reliability of your freezer
4) if you do prepare something ahead just make sure you cook it fully and cool in small portions, it should be eaten within 2-3 days.
If you need more guidance just buy any recipe book and follow the directions for cooking and storage.
