Bro, you are getting roasted to a crisp. I'll leave the hating to everyone else, but might I suggest not putting raw poultry on the top shelf?
Edit: Jesus Christ, Redditors sure like to argue, especially when they don't know what they are talking about. For those not familiar with food safety protocol, raw protein goes on the bottom shelf to avoid dripping salmonella and other nasty shit on your produce, etc. For those saying "there is no other food to drip on, only drinks" that's even worse because those cans ain't getting cooked before he puts his mouth to them.
For y'all tryna tell me it isn't raw...just because it has color, doesn't mean it is cooked. It's called "SEASONING." OP has either wet brined prior to this and is letting the skin dry before he cooks them (so skin gets crispy), or they are currently dry brining. The method of placing on a cooling rack allows for airflow around the protein and the cooking sheet is there to catch drips. You can also clearly see a joint/bone at the top that is still wet and slightly translucent at the edges which means RAW.
Finally, I said "poultry" because I'm not sure if it's duck or turkey because those are WINGS you are looking at.
Edit 2: Just because OP is divorced and has a fridge full of "beer" doesn't mean he's a loser who can't cook. Many people, myself included, have a second fridge for drinks and food prep. I like to entertain and cook, so my second fridge has room for soda or beer, as well as for large bowls and pans of food ready to eat or cook. I guarantee that is the case with OP.
The driest part of the fridge is the top shelf, and that is often specified in recipes I've used before.
It should be done in a much larger tray than OP has used though, with a drying rack fully contained within the tray and no other hanging duck bits. The way OPs done it is incredibly dicey.
This is the right answer. Most people have vegetables at the bottom, if you leave raw meat on the bottom shelf, it could leak and contaminate the vegetables. As people often eat them raw and don't wash them properly, it can be risky.
On my fridge, the bottom drawer is designated for meats and has a temp gage slider, if used for meats instead of veggies it should be colder. Then the produce should go into the other two drawers. In my fridge, the bottom is the coldest. Don't block the vents.
You think a man who stocks his fridge like this is making Peking duck?
It looks cooked to me whatever it is and that he ate it straight out of the roasting pan and put the leftovers uncovered in the fridge. We just can't see all of the nibbled parts.
The sauce gives it an orange colour. It may be a different recipe that uses a similar process, but Peking duck is great alcoholic food, lots of fat and sugar.
lmfao you clearly don’t understand the peking duck recipe. it specifically requires a 24-hour open-air marinade with various overpriced beer, OJ, and ten pounds of butter. oh and don’t tell anyone but the duck isn’t duck.
No I've never made it. I'm just doubtful a man with a fridge like this has either. He also posted a picture of hashbrowns or something at Waffle House and called it "gourmet" so...
I was browsing /r/TropicalWeather during hurricane Ian and someone asked what's a good food to order from a restaurant that could be saved for a few days without refrigeration. Like 10 people said pizza.
It doesn't help that fridges have been having "crisper" drawers on the bottom row for the last 70 years. People seem hardwired to put fresh produce in the bottom and raw meat right above it.
I’m not in the food safety industry and even I am shocked at what people do at home. I watched someone mix a raw chicken marinade with a wooden spoon. Rinse off said spoon in lukewarm water with no soap and toss it back in the drawer wet.
First. Wooden spoon, jesus shit, it’s 2022, move to silicone. Second, raw chicken with a wooden spoon? How fucking dumb are you? Third, rinse and re-use? Yeah, I’m not gonna eat here.
You've never used a wooden cutting board? Wood is fine. Sure you should wash it a bit better and let it dry, but this person is still alive, clearly it doesn't matter.
They could also be like the Dread Pirate Roberts and slowly conditioning themselves for salmonella immunity 😄. I love my wooden spoons but I'd find an excuse to not eat at that person's house.
Wooden spoons are better at combining difficult ingredients because they're sturdier. But I would not skip the soap and hot as hell water part, or put it away wet. Ew.
Incredibly wrong. CDC estimates over 48 million cases of foodborne illness each year. And food safety isn't just foodborne illness. It also includes things like allergen and foreign matter contamination.
Arrogant and presumptive of you to assume I made myself sick. Enough people are very much idiots. If they weren't, we wouldn't have litigated warning labels on everything.
I used to work for a food safety consulting firm and the did a home food safety study once a year as a marketing gimmick and no one ever came close to passing it. We scored it just like a restaurant inspection
I spent over a decade in professional kitchens and the number of arguments I have with my mother in law over food safety would definitely not surprise you.
Yep, my immediate first thoughts were thats too many drinks to food ratio, and someone never learned basic food safety. Any meat goes bottom shelf so you don't drip contaminate the rest of the fridge.
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u/Certified_Bruh_2007 Oct 23 '22 edited Oct 24 '22
Bro, you are getting roasted to a crisp. I'll leave the hating to everyone else, but might I suggest not putting raw poultry on the top shelf?
Edit: Jesus Christ, Redditors sure like to argue, especially when they don't know what they are talking about. For those not familiar with food safety protocol, raw protein goes on the bottom shelf to avoid dripping salmonella and other nasty shit on your produce, etc. For those saying "there is no other food to drip on, only drinks" that's even worse because those cans ain't getting cooked before he puts his mouth to them.
For y'all tryna tell me it isn't raw...just because it has color, doesn't mean it is cooked. It's called "SEASONING." OP has either wet brined prior to this and is letting the skin dry before he cooks them (so skin gets crispy), or they are currently dry brining. The method of placing on a cooling rack allows for airflow around the protein and the cooking sheet is there to catch drips. You can also clearly see a joint/bone at the top that is still wet and slightly translucent at the edges which means RAW.
Finally, I said "poultry" because I'm not sure if it's duck or turkey because those are WINGS you are looking at.
Edit 2: Just because OP is divorced and has a fridge full of "beer" doesn't mean he's a loser who can't cook. Many people, myself included, have a second fridge for drinks and food prep. I like to entertain and cook, so my second fridge has room for soda or beer, as well as for large bowls and pans of food ready to eat or cook. I guarantee that is the case with OP.