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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Perdue Chicken Tenderloins
I bought a big bag of frozen Perdue Chicken Tenderloins and put them in the fridge to defrost a few days ago because I wanted to make chicken skewers for a party tomorrow night. When I went to take them out of the fridge today, there was a lot of liquid and I couldn't tell if it was just because of defrosting or if they went bad. I think all raw chicken smells so I can't tell the difference. I cooked it and tasted a piece and I think it was ok but whenever I think that something might be bad, I automatically think it tastes bad so I can't tell for sure. Do you think it's ok to have them defrosting in the fridge for a few days or do you think they are bad? I don't want to serve something that is iffy. Thanks!
Re: Perdue Chicken Tenderloins
This seems to be common with most poultry, especially those that are packaged to be sold frozen.
This is from the USDA website:
Retained Water in Raw Poultry Products
Poultry is not injected with water, but some water is absorbed during cooling in a "chill-tank," a large vat of cold, moving water. The chill-tank lowers the temperature of the slaughtered birds and their giblets (hearts, livers, gizzards, etc). During this water chilling process, turkeys and chickens will absorb some of the water, and this amount must be prominently declared on the label. It is not unusual for poultry to declare 8 to 12% retained water on the label.
More on the topic:http://www.fsis.usda.gov/Factsheets/Water_in_Meats/index.asp
To answer your main question though, it should be fine.