husband soaked corn on the cob in the same water as he thawed chicken

[Anonymous]

Meh, I would have eaten it if it was cooked on a hot grill. We make raw chicken + veggie kebabs all the time.

[Anonymous]

You can get corn on the cob this time of year?

Seriously, though - I wouldn't risk raw chicken water in all those nooks and crannies in the corn.

[Anonymous]

Anonymous wrote:Meh, I would have eaten it if it was cooked on a hot grill. We make raw chicken + veggie kebabs all the time.

The veggies on the kebab are cooked for the same amount of time it takes to cook the chicken all the way through, though. OP's husband was cooking corn on the cob, husks still on, and wouldn't have necessarily been cooking them long enough to kill the bacteria from the raw-chicken-juice soak.

And now I want a chicken kebab...

[Anonymous]

No way would I have eaten it. You could have boiled the corn for 15 minutes but then it would have tasted gross. Corn tastes best when it's just barely cooked. You cook chicken much longer than corn, which is why it's safe to eat the raw chicken but not the corn.

[Anonymous]

Gross. I wouldn't even ever thaw chicken in water unless it was in a sealed bag or container. The chicken gets waterlogged and nasty.

[Anonymous]

Anonymous wrote:OP here, thank you all again. I just couldn't eat it. And I let him decide if he REALLY wanted to risk son eating it. He decided no, it wasn't worth it. So, I found a package of frozen white corn which me and son enjoyed.

Dinner, by the way, was fabulous. He saw something on the internet and tried it with the baked potatoes. He cut the potato in two, and criss crossed some cuts into the flesh. He put a thick slice of onion between the two halves, drizzled with a little olive oil, put the halves back together, wrapped in foil and baked on the grill with the corn and chicken. Thankfully he didn't soak them in the chicken water, because they were delicious!

I think that's all the victory you need OP. he admitted what he had done carried a risk. I get in food safety arguments like this with my dh often, he is way more lax than I would like, but like yours, he'll take risks with himself he won't take with the kids, and that's good enough for me.

[Anonymous]

It's probably fine, but it's gross and sets the stage for other poor food safety habits. The fact that he doesn't "get it" would make me question anything he cooks.

[Anonymous]

Anonymous wrote:It's probably fine, but it's gross and sets the stage for other poor food safety habits. The fact that he doesn't "get it" would make me question anything he cooks.

This. Bad judgment and too pigheaded to see your point and how he can improve. I can't believe I am commenting on this thread.

[Anonymous]

Anonymous wrote:
Wiki

Dry heat can be used to sterilize items, but as the heat takes much longer to be transferred to the organism, both the time and the temperature must usually be increased, unless forced ventilation of the hot air is used. The standard setting for a hot air oven is at least two hours at 160 °C (320 °F). A rapid method heats air to 190 °C (374 °F) for 6 minutes for unwrapped objects and 12 minutes for wrapped objects.[7][8] Dry heat has the advantage that it can be used on powders and other heat-stable items that are adversely affected by steam (for instance, it does not cause rusting of steel objects).

So it is possible that some bacteria will live. Is the corn cooked on the grill or boiled, with the husk still on or off. Also, soaking does not do anything. I have tried it both ways(without the chicken water). The husk is pretty water tight.


He's cooking it on the grill, with husk on.

He does not need to soak the corn. Just put it on the grill.

[Anonymous]

I would have husked it, rinsed it, boiled it, and ate it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Wiki

Dry heat can be used to sterilize items, but as the heat takes much longer to be transferred to the organism, both the time and the temperature must usually be increased, unless forced ventilation of the hot air is used. The standard setting for a hot air oven is at least two hours at 160 °C (320 °F). A rapid method heats air to 190 °C (374 °F) for 6 minutes for unwrapped objects and 12 minutes for wrapped objects.[7][8] Dry heat has the advantage that it can be used on powders and other heat-stable items that are adversely affected by steam (for instance, it does not cause rusting of steel objects).

So it is possible that some bacteria will live. Is the corn cooked on the grill or boiled, with the husk still on or off. Also, soaking does not do anything. I have tried it both ways(without the chicken water). The husk is pretty water tight.

He's cooking it on the grill, with husk on.

Only way I would eat it would be to shuck it, boil it, then grill it if you want to

I'm pretty lenient in the food safety department (leave meat out to thaw, eat food left out accidentally) but there is now way I'd eat that corn

[Anonymous]

Just boil your corn. In a new pot of water!

[Anonymous]

Is he like this about everything? He can't imagine ever being wrong? This would drive me nuts. Sounds like my FIL.

[Anonymous]

Anonymous wrote:

Anonymous wrote:It's probably fine, but it's gross and sets the stage for other poor food safety habits. The fact that he doesn't "get it" would make me question anything he cooks.

This. Bad judgment and too pigheaded to see your point and how he can improve. I can't believe I am commenting on this thread.

Pigheaded is the right word!

[Anonymous]

My DH used to be like this. I would follow him around when he was grilling to make sure he did not cross contaminate raw meat with other food. He was too laid back about it and of course I was the "nag". He changed his tune when his good friend's child was in the hospital with salmonella poisoning and almost died. (got it at his own house)