Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn’t hammer it to death.
Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that’s what I’ve done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I’d argue the opposite - this is very helpful for real world cooking.
Yes it’s a lot more helpful to know that if my bird sits on the grill at 155 - I can eat it. Is way more useful that I need to crank it, and dry it out to get to a mythical 165.
I’ve had the jump from 160 to 165 take 3 minutes for whatever reason. It was already done in 30 seconds! That’s nice to know
You can pull it off the grill as soon as it hits 155. Residual heat from the outside of the chicken will distribute through the middle, the final temp in the middle will be closer to 160 and itll be amazing.
Not very helpful for real world cooking.
Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
Maybe more useful for sous vide. Not a big fan of putting food in hot bags of plastic, though.
I use these curves for real world cooking constantly, both sous vide and other methods. Why wouldn’t this be useful for real world cooking?
It’s called sous vide
Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn’t hammer it to death.
You can do it simply with a Sous Vide. However chicken cooked at low temp, while safe to eat, is texturally unappealing.
Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that’s what I’ve done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I’d argue the opposite - this is very helpful for real world cooking.
Yes it’s a lot more helpful to know that if my bird sits on the grill at 155 - I can eat it. Is way more useful that I need to crank it, and dry it out to get to a mythical 165.
I’ve had the jump from 160 to 165 take 3 minutes for whatever reason. It was already done in 30 seconds! That’s nice to know
You can pull it off the grill as soon as it hits 155. Residual heat from the outside of the chicken will distribute through the middle, the final temp in the middle will be closer to 160 and itll be amazing.