On Wed, 27 Mar 2002 16:09:07 -0600, "Richard Jones"
> wrote:

>That sounds great. I won't slow cook a bird without a brine - it
adds so
>much. I have one question, though. Is it ok to use those vegetables
from
>the brine to eat? I know you cook them & everything, but they always
say
>never heat up & use your marinade. Is it the same for brine veggies?
>
>rj

>BTW, I forgot to mention the smoked and grilled corn I cooked also
:-)
>As far as the veggies are concerned seeing how they were used in a
>brine that contained chicken I made sure to saute them pretty hard.
>As long as the temp reaches 175 degrees any bacteria should be
killed.
>I ate quite a bit of it and did not have any negative effects. Yes,
>my mouth was on fire, but that is a good thing!

As a poster alreay said cooking at that temp kills the bacteria but
the toxin it has already produced will still be present.

That being said I dont quite understand why the bacteria would grow
any more in the marinade than it would in the piece of chicken unless
the increased amount of liquid present is the cause.

Jesse