[SNAP_]
Hey, everyone.
I'm here in the kitchen, getting ready for the big game.
I'm about to cook for my friends at Consumer Reports.
Hey, you know what?
I think the pregame show is about to begin.
Let's take a look.
It's game time, and everyone's excited.
This is the biggest game of the season.
Ooh, I'm so excited for this.
I'm going to get the stake out of the freezer.
Ooh, this is going to cook nice.
Leave the meat here on the counter
and start getting ready to--
Penalty.
Thawing meat on the counter.
Oh, major setback right out of the gate.
I always thaw meat on the counter.
Jack, we've got a problem.
Tricia Calvo, food editor.
That's right.
And today, I'm also your food safety coach,
All right.
I've been covering food safety for about five years,
and I can tell you it's really easy
to keep your friends safe in the kitchen.
So here's the number one rule--
don't thaw meat on the counter.
If there's bad bacteria there, it can multiply.
And it can reach the danger zone pretty quickly,
and that can make you sick.
So you want to get that meat and thaw it in the fridge.
But you can do it, Jack.
You can make a great meal.
Everybody will love it.
All right.
You do it.
All right.
I got this.
That was close.
Looks like things are back on track.
Meat thaws in the fridge--
check.
OK, steak is in the refrigerator.
I guess it's time to wash the chicken.
Penalty.
Washing chicken in the sink.
Oh, no.
What a collapse.
Let's see that again in slow motion.
Trish?
Jack, you don't need to wash the chicken.
And in fact, if you do, it could spread bacteria
all over your kitchen.
I don't want that to happen, Trish.
No, you don't want people to get sick at your party.
No.
It'll be OK.
OK.
Just get that chicken in the oven.
No need to wash it.
A little pep talk was just what he needed.
I'm going to go ahead and put this chicken in the oven.
I'm getting hungry.
OK.
Chicken is in the oven and now time to cut some vegetables.
[WHISTLE]
Penalty.
Failure to wash hands.
Another penalty.
Unbelievable.
You have to wash your hands after you touch raw chicken
or meat.
That way, you don't transfer the bacteria from your hands
to the raw vegetables.
The sink's right over there, Jack.
Remember, it's important to wash for at least 20 seconds
to get clean.
[BELL]
Here that?
Chicken's done.
Nice and golden brown.
Cooked to perfection.
Penalty.
Failure to check the temperature of the chicken.
It's OK, Eugene.
I got this.
Trish.
Jack.
Yeah?
What's this?
A meat thermometer.
Right.
And you need to use want to make sure that your chicken is
cooked properly.
All right, here we go.
Put it in.
No.
You want to put it over here.
Ah.
And you want to make sure that it reaches 165 degrees.
OK, you can do it.
You're in the home stretch.
You're going to have a great meal.
OK.
OK.
Thank you, Trish.
Hail Mary pass to the end zone and--
I did it, guys.
Yeah!
I cooked the meal.
Yeah.
Jack, you did a great job.
I knew you could do it.
My meal was a touchdown.
And you did it safely.
All right, guys.
Let's eat.
Come on.
Woo!
Yeah.
What a game.
Let's go down to the field with big Jack Rico.
Jack, how do you feel?
I'm feeling pumped.
I'm feeling pumped.
Tell the people what you learned.
I defrosted the meat in the refrigerator.
I didn't wash the chicken.
I washed my hands right before I cut to the vegetables.
And then finally I put the thermometer in the chicken.
Love it Jack.
What are you going to do next?
I'm going to eat the meal with all my friends.
[CHEERING]
Big Jack Rico, everyone, looking fine all the time.
Hi, mom.
[SNAP]
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