I might have given my roommate food poisoning. Please advise.
To clarify, he's fine now. I just need to look into what I might have done wrong so I will know the proper handling of chicken in the future.
So I'm somewhat new to cooking. I decided to make this recipe.
It is a tasty lamb tagine. I substituted chicken instead of lamb. I made the recipe exactly as it states except with chicken (Including briefly browning the chicken before you put it into the base). According to the reviews many people did this with no problem.
I was unsure if you could just throw chicken into a soup raw(ish) so I looked it up on the web and found this which states that this practice is fine, even encouraged.
So here's the thing, I had two servings of this recipe when I made it. I had one serving the next morning and one the next afternoon. My roommate had one serving that night. Five hours later he was violently ill.
I am not sure I fully understand the basic tenets of chicken cooking, especially with soup bases/stocks. The following forum may shed some light as to my confusion. http://chowhound.chow.com/topics/361577
It seems many people have different ideas about how chicken stock should be cooled after cooking.
I suspect that it wasn't the tagine. However, I feel that since I am now just starting actively cooking I should get some advice about the proper handling of chicken.
Thank you for any information you could offer.
I don't think it was the tagine that caused it. Or, perhaps he's allergic to an ingredient that you used without knowing it. But I would think if he got food poisoning, you would have at least been feeling somewhat queasy too.
I made a somewhat similar recipe over the weekend. Not similar ingredients other than the chicken, but pretty much exactly the same process. It's a pretty common way to cook meats that way, and it definitely gets hot enough to kill off the bacteria or whatever.
I too agree that I doubt you gave your roommate anything. As long as the chiken was cooked to 165F, I'm not sure it was the food unless an allergen trigger was present.
With the ongoing flu outbreak all across the country and now the ramping up of Norovirus cases(stomach flue) which was mentioned on the news last week I'm guessing it was via a non-food source or at least not your cooking.
I cook for myself at home 5 days a week and it's been years since I've done harm to myself or anyone eating my food. And while tidy I'm not a germ phobe or clean freak.
Usually, with chicken, it's salmonilla cross-contamination, and that is alot of times given to the cook due to them being the one most in contact with the raw food and cooking utensils and plates prior to plating.
Sick is never good, but keep cooking.
Since you both ate the chicken and only one became ill, I doubt that the chicken was the problem. The flu or another bug is more likely.
I agree with the others. I think you handled everything correctly and made nice meal that sounds delicious. I suspect an allergy or that bug that everyone seems to be getting lately.
Btw, I think it's great that as a beginner, you're making dishes like a tagine. Please don't be discouraged by what was in all likelihood nothing you caused. I see this is your first post, so welcome! And feel free to bring your questions and cooking triumphs here :)