There are many factors that go into making a perfect cup of coffee. While many people focus on choosing the perfect brewing method the perfect model of brewer, the correct roasting equipment, grinding method, even the type of water used in making the coffee, most people will go out and buy cheap or inferior coffee beans. This has been one fact that honestly never ceases to amaze me.
All of the things mentioned above really are moot points unless you are using good quality beans for your coffee drinking delight. Not only do the beans need to be good quality to ensure the best possible cup of coffee, they also need to be of adequate freshness. Coffee beans are rather delicate creatures. The beans once opened are only at their best possible freshness for at most a week. Once those beans have been ground the maximum freshness only lasts for a matter of two or three days.
Freshness is monumentally important when it comes to the flavor of your coffee. It is better to use an inferior quality of coffee in its prime than it is to use a superior coffee that has outlived its freshness. The truth about supermarket coffee is that you have no idea how fresh your coffee really is by the time it makes it to the shelves in the stores, much less to your pantry at home. This coffee is by far the most questionable as far as quality goes.
Your average supermarket can of coffee will by no means match the quality, freshness, or flavor as beans that you purchase from your local gourmet coffee shop. Not only do you have no idea of how long it's been since they've been ground, you are also left to wonder about the actual quality as many of these brands are made with robusta beans rather than prime quality Arabica coffee beans or a blend of the two.
This doesn't mean that all coffee house coffees are going to provide the maximum freshness either. For better odds, it is wise to choose varieties and blends that are popular and sell rather quickly. There never is an honest guarantee for freshness unless you're getting your beans from the field, but for the most part the odds are better in a place that deals in quality rather than quantity (unlike mass merchandise supermarkets) and that really educates themselves in the finer points of coffee. This is something a small shop that specializes in coffee is far more likely to do than some minimum wage supermarket clerk.
Another way to increase your chances of getting a fresh and tasty cup of coffee is to buy whole beans rather than pre ground coffee. There are no guarantees when shopping, however the steps mentioned above will drastically increase your chances of getting your best possible cup of coffee each and every morning whether you have gone through specialized study about coffee beans or not. You really shouldn't have to have a degree in this in order to get a great cup of coffee in the morning.
Thứ Hai, 31 tháng 8, 2009
Thứ Hai, 17 tháng 8, 2009
Coffee Urns Have Many Uses
For many years coffee urns have been used to serve coffee to many communities. You can find urns in places like churches, town halls and many other community settings. Coffee urns are not exclusive to serving only coffee. Hot chocolate, tea and many other beverages could be served in a snap. If you're throwing a party and plan on serving refreshments to your guests you too could implement the many uses of these urns.
The workplace is the most ideal location to have ready made coffee to help employees get there morning off to a great start. Typically, coffee urns are capable of making from 30 to 100 cups of coffee, depending on the size of the urn. Coffee urns are most commonly made of stainless steel for the durability that is requires holding large amounts of hot beverages.
Governmental Uses For Urns
For many years the white house has used coffee urns to serve the president and other dignitaries. The Red Cross has also put many coffee urns to use to serve coffee to workers who have worked long hours helping others. Homes in England have made the use of coffee urns to continue there long lived tradition of serving up tea as well as coffee an example set by the beloved royal family who has acted as ambassadors to the world community for many centuries.
During the hurricane Katrina disaster over 6000 coffee urns were put to use at the Superdome stadium to accommodate those affected by the storm as well as relief workers who were there to provide support and services. Many college campuses come equipped with urns to serve students and faculty and to assure everyone is pleased most campuses provide both decaffeinated coffee choices as well as regular coffee in which contains caffeine.
Law enforcement organizations utilize urns to keep there work forces alert while hospitals provide them to refresh the family of patients as well as patients themselves. Probably one of the most notable users of coffee urns is the United States military. Since 1937 the United States military has put coffee urns in there vital supplies list.
It is estimated that over 1 million urns are ordered every year to assist the food service branch of the military in serving servicemen across the United States as well as in other countries in which they are serving. The many uses of coffee urns are countless but to sum it all up no matter whom you are or what line of work you are in they can provide you a valuable service regardless.
The workplace is the most ideal location to have ready made coffee to help employees get there morning off to a great start. Typically, coffee urns are capable of making from 30 to 100 cups of coffee, depending on the size of the urn. Coffee urns are most commonly made of stainless steel for the durability that is requires holding large amounts of hot beverages.
Governmental Uses For Urns
For many years the white house has used coffee urns to serve the president and other dignitaries. The Red Cross has also put many coffee urns to use to serve coffee to workers who have worked long hours helping others. Homes in England have made the use of coffee urns to continue there long lived tradition of serving up tea as well as coffee an example set by the beloved royal family who has acted as ambassadors to the world community for many centuries.
During the hurricane Katrina disaster over 6000 coffee urns were put to use at the Superdome stadium to accommodate those affected by the storm as well as relief workers who were there to provide support and services. Many college campuses come equipped with urns to serve students and faculty and to assure everyone is pleased most campuses provide both decaffeinated coffee choices as well as regular coffee in which contains caffeine.
Law enforcement organizations utilize urns to keep there work forces alert while hospitals provide them to refresh the family of patients as well as patients themselves. Probably one of the most notable users of coffee urns is the United States military. Since 1937 the United States military has put coffee urns in there vital supplies list.
It is estimated that over 1 million urns are ordered every year to assist the food service branch of the military in serving servicemen across the United States as well as in other countries in which they are serving. The many uses of coffee urns are countless but to sum it all up no matter whom you are or what line of work you are in they can provide you a valuable service regardless.
Thứ Sáu, 14 tháng 8, 2009
Why Everyone Should Consider Eating Raw Foods For Better Health
Sometimes I wonder why I keep reading up on healthy ways to cook and eat. Every time I do I find something else that I'm doing wrong and it's usually bad enough to make the hair on the back of my neck stand up. The discoveries that I made today are no different.
I found out that it's dangerous to use plastic to cover the food while you heat it up in the microwave because it's been shown to cause cancer. I also found out that I shouldn't be freezing bottles of water before I drink them. I should have known, since one of my favorite things is icy cold water and I like to freeze the bottles and drink them as the water melts.
I'm beginning to believe that scientists have found my list of favorite foods and are hard at work to ruin it for me. If it were not for trying to make sure my kids are fed in a healthy way, I'd stop my research and just eat what I wanted to. Unfortunately I have a duty to them, so I read on.
Another thing I read about is the benefits of raw foods. I guess you're wondering why that should upset me. It upsets me because I always thought that if there was one thing I was doing right, it was the way I handled fresh fruits and vegetables. We've all heard the warnings of making sure that before consuming them, they were thoroughly washed since harmful toxins and pesticides could be clinging to them. I had already been doing this, since I had no confidence that the stores were washing all the dirt off of them.
Let's not even talk about how many other people might have handled them before they came home with me. The mistake I've been making is by cooking them so thoroughly. Research has found that heat hurts the molecular structure of the vegetables, making them less healthy for you.
I won't pretend not to know that cooking vegetables reduces the vitamins and minerals in them. What I didn't know and was horrified to learn was that it actually changes the molecular structure into a toxin that actually attacks our systems. Go figure. Here I am, thinking I'm feeding my family a healthy diet and instead I find out that I'm feeding them food that is not only not contributing to their health, but harming it as well.
Who would have thought that? Well, at least now that I'm informed I can be more careful about how I prepare foods. Maybe I should just serve salads and ice cream. Salads have raw, healthy vegetables and ice cream is a dairy product and dairy contains nice, healthy calcium, right? Works for me.
I found out that it's dangerous to use plastic to cover the food while you heat it up in the microwave because it's been shown to cause cancer. I also found out that I shouldn't be freezing bottles of water before I drink them. I should have known, since one of my favorite things is icy cold water and I like to freeze the bottles and drink them as the water melts.
I'm beginning to believe that scientists have found my list of favorite foods and are hard at work to ruin it for me. If it were not for trying to make sure my kids are fed in a healthy way, I'd stop my research and just eat what I wanted to. Unfortunately I have a duty to them, so I read on.
Another thing I read about is the benefits of raw foods. I guess you're wondering why that should upset me. It upsets me because I always thought that if there was one thing I was doing right, it was the way I handled fresh fruits and vegetables. We've all heard the warnings of making sure that before consuming them, they were thoroughly washed since harmful toxins and pesticides could be clinging to them. I had already been doing this, since I had no confidence that the stores were washing all the dirt off of them.
Let's not even talk about how many other people might have handled them before they came home with me. The mistake I've been making is by cooking them so thoroughly. Research has found that heat hurts the molecular structure of the vegetables, making them less healthy for you.
I won't pretend not to know that cooking vegetables reduces the vitamins and minerals in them. What I didn't know and was horrified to learn was that it actually changes the molecular structure into a toxin that actually attacks our systems. Go figure. Here I am, thinking I'm feeding my family a healthy diet and instead I find out that I'm feeding them food that is not only not contributing to their health, but harming it as well.
Who would have thought that? Well, at least now that I'm informed I can be more careful about how I prepare foods. Maybe I should just serve salads and ice cream. Salads have raw, healthy vegetables and ice cream is a dairy product and dairy contains nice, healthy calcium, right? Works for me.
Thứ Hai, 10 tháng 8, 2009
Health Dangers of Modern Food Production
The commercial food we now consume is grown in soil that has been seriously depleted of its minerals because of continuous farming without crop rotation or rest. In addition, there is a total dependence on chemical fertilizers and pesticides to grow produce.
Depending on the soils they are grown on, there can be a significant difference between commercially grown and organically grown vegetables. One study concluded that organically grown foods were richer in minerals than commercially grown products. By comparison, there was 87% less content of magnesium, potassium, manganese, iron, and copper in conventionally grown foods.
It is now a proven fact that when soil is made healthy with organic humus and natural minerals, plants become healthier and more pest-resistant.They do not contain "weakness attractors" for pests.Even though we may be eating adequate quantities of fruits and vegetables, if they are not grown organically, or if they have been irradiated,our bodies are not receiving the nutrition required to build and maintain health.
We are consuming incomplete nutrition because the food lacks the natural vitamins, minerals, amino acids, and enzymes necessary to maintain life and build vitality.
Food Processing
The following food preparation processes are listed in order of nutritive
value, from best to worst:
* Raw
* Juiced, and consumed immediately after preparation
* Dehydrated, or dried, without chemicals or additives (2-5% loss of nutritive value)
* Frozen (5-15% loss)
* Lightly steamed, so that the vegetable is still a little crunchy (15-40% loss)
* Cooked (40-100% loss, depending of length of time cooked)
* Leftovers
* Microwaved (90-99% loss)
* Commercially canned
* Fried, and deep fried
* Processed foods with additives (contain toxins and have zero nutrient value)
Food industries process food so that it can be sold to consumers. In our fast-paced world, we have been conditioned to expect food that is conveniently packaged, easy and quick to prepare, has a long shelf life, and tastes good. Tantalizing taste is now the main criterion for choosing food.
Food loses its nutrient value when it is processed. For example, refined white flour contains only two or three nutrients, compared to more than fifty in whole-wheat flour. Whenever food is heated to temperatures in excess of 112 degrees fahrenheit (44 degrees celsius), most of the natural enzymes in it are destroyed.
Original, living, natural food becomes more or less unnatural dead food, lacking life force energy. Enzymes contained in raw food function as catalysts to assist with the digestive process and with other functions in our bodies.
Without live enzymes in food, our bodies must manufacture them from vitamins and minerals in our own tissues to be able to digest the nutrient-deficient processed foods we eat.Whenever we prepare foods by canning or overcooking, we are killing the live enzymes. When we consume these foods, we are depleting our body's nutrient reserves.
Depending on the soils they are grown on, there can be a significant difference between commercially grown and organically grown vegetables. One study concluded that organically grown foods were richer in minerals than commercially grown products. By comparison, there was 87% less content of magnesium, potassium, manganese, iron, and copper in conventionally grown foods.
It is now a proven fact that when soil is made healthy with organic humus and natural minerals, plants become healthier and more pest-resistant.They do not contain "weakness attractors" for pests.Even though we may be eating adequate quantities of fruits and vegetables, if they are not grown organically, or if they have been irradiated,our bodies are not receiving the nutrition required to build and maintain health.
We are consuming incomplete nutrition because the food lacks the natural vitamins, minerals, amino acids, and enzymes necessary to maintain life and build vitality.
Food Processing
The following food preparation processes are listed in order of nutritive
value, from best to worst:
* Raw
* Juiced, and consumed immediately after preparation
* Dehydrated, or dried, without chemicals or additives (2-5% loss of nutritive value)
* Frozen (5-15% loss)
* Lightly steamed, so that the vegetable is still a little crunchy (15-40% loss)
* Cooked (40-100% loss, depending of length of time cooked)
* Leftovers
* Microwaved (90-99% loss)
* Commercially canned
* Fried, and deep fried
* Processed foods with additives (contain toxins and have zero nutrient value)
Food industries process food so that it can be sold to consumers. In our fast-paced world, we have been conditioned to expect food that is conveniently packaged, easy and quick to prepare, has a long shelf life, and tastes good. Tantalizing taste is now the main criterion for choosing food.
Food loses its nutrient value when it is processed. For example, refined white flour contains only two or three nutrients, compared to more than fifty in whole-wheat flour. Whenever food is heated to temperatures in excess of 112 degrees fahrenheit (44 degrees celsius), most of the natural enzymes in it are destroyed.
Original, living, natural food becomes more or less unnatural dead food, lacking life force energy. Enzymes contained in raw food function as catalysts to assist with the digestive process and with other functions in our bodies.
Without live enzymes in food, our bodies must manufacture them from vitamins and minerals in our own tissues to be able to digest the nutrient-deficient processed foods we eat.Whenever we prepare foods by canning or overcooking, we are killing the live enzymes. When we consume these foods, we are depleting our body's nutrient reserves.
Thứ Ba, 4 tháng 8, 2009
Gourmet Barbeque, My Personal Favorite!
Lest anyone misunderstand the intent of this article, let me say up front that I, in no way, am knocking the men and women who comprise the fine dining industry. I am not casting aspersions on the food, quality of food, quantity of food and character of anything served at a gourmet restaurant. There is definitely a place for fine food dining in this country!
Barbeque however, is one of the great delicacies of the south, no matter whether its chicken, pork ribs, beef brisket or pork chops. My personal favorite, barbequed pork ribs are rarely, if ever, found on the menu of fine dining restaurants. That omission is an indication of how this great food item is discriminated against by gourmet restaurants.
Maybe the barbequed rib has just not climbed its way to the top of modern culinary society yet. My thoughts are that it is just too good to be placed on the same menu as a "Pan Seared French Cut Pork Loin Chop served with baby new potatoes and a cheery medley of spring greens."
Imagine opening the menu at any stuffed shirt restaurant where the dinner meals start at $50.00 per person and reading down:
"Tonight's house specialty is Honey and Soy Glazed Sea Bass, garnished with tiny sprigs of rosemary. Sides are delightful broccoli crowns steamed with basil and tarragon. A creamy garlic mashed potato with fresh clipped chives round out the meal. Our wine cellar is excellent"
Just below this you might find other offerings to temp your pallet such as:
Macadamia Nut-Crusted Mahi Mahi with Tropical Fruit.
Rack of Ellensburg Lamb with Pinot Noir-Thyme Sauce.
Somewhere near the bottom of the menu you should see in proud bold, block lettering: "Hickory Smoked Rack of Ribs! Slow cooked in a hickory smoker for 3 -4 hours, these pork ribs will fall off the bone as you lick the barbeque sauce from your fingers. Hand rubbed into the meat we feature an assortment of spices: garlic salt, salt, pepper, oregano, chili pepper, cayenne pepper, and onion pepper. While the meat is cooking in the smoking chamber it is kissed with our own secret red sauce."
This sounds a little uppity for the good old barbequed rib doesn't it? Ribs, chicken and the like have been relegated to the kitchens of Ma and Pa diners and rib houses that specialize in barbeque. Most of these restaurants are packed with faithful customers most of the time; especially on the weekends. Barbeque aficionados are a loyal crowd. When they find a place they like, they keep coming back for more!
Why then is barbeque not highlighted on the menus of the finest gourmet restaurants in America? Portions! That's the key. In most places of fine dining, the portions of any one thing are ridiculously small. On the other hand when you leave a barbeque joint you're holding your belly because you're stuffed. No small amounts of food here!
Why then do they have portion control at fine dining joints? I think the gourmet food people stumbled onto something a long time ago that the barbeque business has yet to realize. The entrees and appetizers at most of these places are quite expensive. Add that fact that most of the meals featured are weird! They're not usually something that we would prepare at home, so frankly, no one knows how each item is really supposed to taste.
Then, because gourmet restaurants blatantly keep their prices at extortion levels, we feel that whatever they feed us is wonderful because it costs so much! It simply has to be good! Most of us would have to carry our lunch to work for a month in order to pay for one night out with Chef Pierre. That being the case the meals must be wonderful regardless of what our tummies are telling us.
That's it in a nutshell. Serve very small portions, make it so that no one knows if it's good or bad, make it expensive and put the knives and forks in the correct positions. It can then be called gourmet.
Even though in the south every red blooded American male thinks he can cook the best barbeque in the world, we still enjoy going out to eat someone else's cooking and enjoy the ambience of knotty pine paneling and vinyl table cloths that would enhance any dining experience. Maybe it would make a difference if there was a maitre d' to seat us as we entered the establishment.
Barbeque however, is one of the great delicacies of the south, no matter whether its chicken, pork ribs, beef brisket or pork chops. My personal favorite, barbequed pork ribs are rarely, if ever, found on the menu of fine dining restaurants. That omission is an indication of how this great food item is discriminated against by gourmet restaurants.
Maybe the barbequed rib has just not climbed its way to the top of modern culinary society yet. My thoughts are that it is just too good to be placed on the same menu as a "Pan Seared French Cut Pork Loin Chop served with baby new potatoes and a cheery medley of spring greens."
Imagine opening the menu at any stuffed shirt restaurant where the dinner meals start at $50.00 per person and reading down:
"Tonight's house specialty is Honey and Soy Glazed Sea Bass, garnished with tiny sprigs of rosemary. Sides are delightful broccoli crowns steamed with basil and tarragon. A creamy garlic mashed potato with fresh clipped chives round out the meal. Our wine cellar is excellent"
Just below this you might find other offerings to temp your pallet such as:
Macadamia Nut-Crusted Mahi Mahi with Tropical Fruit.
Rack of Ellensburg Lamb with Pinot Noir-Thyme Sauce.
Somewhere near the bottom of the menu you should see in proud bold, block lettering: "Hickory Smoked Rack of Ribs! Slow cooked in a hickory smoker for 3 -4 hours, these pork ribs will fall off the bone as you lick the barbeque sauce from your fingers. Hand rubbed into the meat we feature an assortment of spices: garlic salt, salt, pepper, oregano, chili pepper, cayenne pepper, and onion pepper. While the meat is cooking in the smoking chamber it is kissed with our own secret red sauce."
This sounds a little uppity for the good old barbequed rib doesn't it? Ribs, chicken and the like have been relegated to the kitchens of Ma and Pa diners and rib houses that specialize in barbeque. Most of these restaurants are packed with faithful customers most of the time; especially on the weekends. Barbeque aficionados are a loyal crowd. When they find a place they like, they keep coming back for more!
Why then is barbeque not highlighted on the menus of the finest gourmet restaurants in America? Portions! That's the key. In most places of fine dining, the portions of any one thing are ridiculously small. On the other hand when you leave a barbeque joint you're holding your belly because you're stuffed. No small amounts of food here!
Why then do they have portion control at fine dining joints? I think the gourmet food people stumbled onto something a long time ago that the barbeque business has yet to realize. The entrees and appetizers at most of these places are quite expensive. Add that fact that most of the meals featured are weird! They're not usually something that we would prepare at home, so frankly, no one knows how each item is really supposed to taste.
Then, because gourmet restaurants blatantly keep their prices at extortion levels, we feel that whatever they feed us is wonderful because it costs so much! It simply has to be good! Most of us would have to carry our lunch to work for a month in order to pay for one night out with Chef Pierre. That being the case the meals must be wonderful regardless of what our tummies are telling us.
That's it in a nutshell. Serve very small portions, make it so that no one knows if it's good or bad, make it expensive and put the knives and forks in the correct positions. It can then be called gourmet.
Even though in the south every red blooded American male thinks he can cook the best barbeque in the world, we still enjoy going out to eat someone else's cooking and enjoy the ambience of knotty pine paneling and vinyl table cloths that would enhance any dining experience. Maybe it would make a difference if there was a maitre d' to seat us as we entered the establishment.
Thứ Bảy, 1 tháng 8, 2009
The Best Way To Cook Chicken
Boneless, skinless chicken breasts are probably the most popular cut of meat sold in America today. They are quick, easy, low fat, and universally popular. But when not cooked properly, they can be dry, tough, and stringy. What are the best ways of cooking them so you end up with moist, tender, flavorful meat?
Two Ways To Cook Chicken
First of all, there are two basic methods for cooking: dry heat and moist heat. Dry heat methods include baking, roasting, grilling, sauteing, and deep frying. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking.
How Long To Cook Chicken
Here are some general rules to help you. When cooking chicken breasts with dry heat, use high heat and cook for a short period of time. When using moist heat, use low heat and cook for a longer period of time. Now longer does not mean hours. Grilled chicken breasts cook in 8-10 minutes, while poached breasts cook in about 15 minutes. Here is another tip: when cooking with dry heat, pound the chicken breasts to an even thickness so they will cook evenly.
Chicken breasts have little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue is not necessary. They also have little fat, which means they can become dry if cooked too long.
Brining A Chicken
One way to ensure juicy, moist chicken is to brine it before cooking. To brine chicken, place thawed chicken breasts in a solution of salt and water for about 1 hour in the refrigerator. The cells will absorb water through osmosis. If your chicken has been pre-brined, I do not recommend brining again.
Cooking Chicken Breast
Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have a juicier chicken if you cook to 160 degrees F. Chicken must reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens.
Recommended Temperature When Cooking Chicken
Currently, the USDA is recommending that, because of bird flu fears, chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it's removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it's off the heat.
The final temperature you choose should be based on the health and risk factors of those who will be eating the meat. If you have young children, elderly persons, or those with a compromised immune system in your household, choose the higher temperature. Healthy people above the age of 5 have built up a tolerance to low levels of bacteria and would not get sick when served chicken cooked to the lower temperatures.
Here is another tip for you. When cooling the meat, be sure to do it very quickly, preferably in a container placed in an ice water bath. Also do keep the cooked chicken in the refrigerator no longer than 3-4 days to ensure the quality of your food.
Conclusion
With these tips of cooking chicken, you should be able to dish out delicious chicken dishes from now on.
Two Ways To Cook Chicken
First of all, there are two basic methods for cooking: dry heat and moist heat. Dry heat methods include baking, roasting, grilling, sauteing, and deep frying. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking.
How Long To Cook Chicken
Here are some general rules to help you. When cooking chicken breasts with dry heat, use high heat and cook for a short period of time. When using moist heat, use low heat and cook for a longer period of time. Now longer does not mean hours. Grilled chicken breasts cook in 8-10 minutes, while poached breasts cook in about 15 minutes. Here is another tip: when cooking with dry heat, pound the chicken breasts to an even thickness so they will cook evenly.
Chicken breasts have little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue is not necessary. They also have little fat, which means they can become dry if cooked too long.
Brining A Chicken
One way to ensure juicy, moist chicken is to brine it before cooking. To brine chicken, place thawed chicken breasts in a solution of salt and water for about 1 hour in the refrigerator. The cells will absorb water through osmosis. If your chicken has been pre-brined, I do not recommend brining again.
Cooking Chicken Breast
Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have a juicier chicken if you cook to 160 degrees F. Chicken must reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens.
Recommended Temperature When Cooking Chicken
Currently, the USDA is recommending that, because of bird flu fears, chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it's removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it's off the heat.
The final temperature you choose should be based on the health and risk factors of those who will be eating the meat. If you have young children, elderly persons, or those with a compromised immune system in your household, choose the higher temperature. Healthy people above the age of 5 have built up a tolerance to low levels of bacteria and would not get sick when served chicken cooked to the lower temperatures.
Here is another tip for you. When cooling the meat, be sure to do it very quickly, preferably in a container placed in an ice water bath. Also do keep the cooked chicken in the refrigerator no longer than 3-4 days to ensure the quality of your food.
Conclusion
With these tips of cooking chicken, you should be able to dish out delicious chicken dishes from now on.
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