Quote:
Originally Posted by cooper barrett
Once again a chicken does not carry over at a higher temp if cooked at 225. It will raise 5 degrees if you grill or roast it above 350. I go by the joints looseness and if the juice at the thighs runs clear. I also pull and rest after cooking to 160 and I have never killed anyone yet.
Relative got sick from undercooked turkey at someone else's hands and they want to see me using the thermo or they won't eat...160 is always clear and loose due to slow cooking.
Explain why slow cooking to a temp less than 25 below safe lever works when you're Sous Vide (cooking in a baggie)? Are you grilling/ frying it to get it to safe temp?
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Anything can be pasteurized given time and a temp over 130. FDA gives you temps based on instantaneous kill of the bad things. But given enough time, 130 will kill it. So hold chicken at 130 for an hour (not sure about that time on that temp on that protein, just using that example), and it's safe. Not necessarily any good (rare/med-rare chicken has an unpleasant texture), but chicken at 140-145 is the moistest, tenderest breast meat you've ever had.