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

[Anonymous]

Tell him to skip the soaking of the corn and put it right on the grill. Frame your argument as it is more efficient, there is no reason to soak corn.

[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.

So he's getting those bacteria just warm enough to be comfortable, and ready to party.

[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.

So he's getting those bacteria just warm enough to be comfortable, and ready to party.

If your grill only gets things warm, it isn't a great grill.

[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.

Yeah us too. And we cook lots of chicken on the grill so ours is definitely hot enough to kill any germs on the husks of a corn cob. I would have eaten it with your DH.

[Anonymous]

would not chance it!!

[Anonymous]

Salmonella or not, soaking corn in greasy, bloody chicken water is so disgusting. My appetite is gone...

[Anonymous]

I agree the corn would probably taste weird. I get not wasting food, but is water that expensive?

Anyhow, I would have boiled the corn after he took it off the grill and then eaten it. No waste and hopefully the chicken residue is also washed away.

I would agree that your husband needs some common sense about food safety.

[Anonymous]

ai yi yi yi!

[Anonymous]

Boil the corn and then grill it.

[Anonymous]

Anonymous wrote:Salmonella or not, soaking corn in greasy, bloody chicken water is so disgusting. My appetite is gone...

+1 No way would I eat that corn, regardless of how it was cooked! Blech!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Salmonella or not, soaking corn in greasy, bloody chicken water is so disgusting. My appetite is gone...

+1 No way would I eat that corn, regardless of how it was cooked! Blech!

But you would eat the chicken that soaked in the same greasy, bloody water?

[Anonymous]

Chicken stock and chicken soup are also made from chicken in water. Stir-fries, kebobs and various other dishes too.

[Anonymous]

Amazing how people make such a big deal about inconsequential stuff. You do know that if you boil something it kills just about all bacteria.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Salmonella or not, soaking corn in greasy, bloody chicken water is so disgusting. My appetite is gone...

+1 No way would I eat that corn, regardless of how it was cooked! Blech!

But you would eat the chicken that soaked in the same greasy, bloody water?

No, I don't eat chicken.

[Anonymous]

Anonymous wrote:Chicken stock and chicken soup are also made from chicken in water. Stir-fries, kebobs and various other dishes too.

This was covered earlier. Chicken stock and chicken soup are cooked thoroughly, as are stir-fries and kebabs. That is the difference. No one is taking issue with cooked chicken dishes. The corn was soaked in the water that the *raw* chicken had been thawed in.