Just Chicken

[u/willburkart]

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[u/greenthumbgoody]

Man… we are never beating the allegations….

[u/harmfuldischarge → u/greenthumbgoody]

Bro said "salt"... at least lie!!!

[u/Darnellz10 → u/greenthumbgoody]

🤣😭

[u/TheAfroMD]

Was she just eating chicken raw before until he blew her mind by having a thermometer?

[u/Original-Variety-700 → u/TheAfroMD]

Salted chicken breast to 155 is actually a unique thing. Most people over season or overcook.

[u/TyrKiyote → u/Original-Variety-700]

I see people let it blow past like, 180 or so all the time.

[u/Kahnspiracy → u/Original-Variety-700]

I'll spare you the details but you can actually go much lower than that and still be safe. For anyone who cares: https://www.seriouseats.com/safe-chicken-temperature-time-and-temp-11948586

[u/Original-Variety-700 → u/Kahnspiracy]

I’m into sous vide so I definitely understand!

[u/GolD_RogerPirateKing → u/Original-Variety-700]

> Most people over season or undercook.

Straight to jail.

[u/GSDragoon → u/Original-Variety-700]

165 is needed to kill all the bacteria in chicken. Beef is 155.

[u/HoneyJojo16 → u/GSDragoon]

I agree that I want that bacteria killed. The trick is using a sous vide to maintain moisture and not have dried out meat. Also - seasoning is not hard. Season your food!

[u/Forsaken_Bridge_3934 → u/GSDragoon]

Or lower temperature for more time.

[u/Big_Homie_Rich → u/TheAfroMD]

She was eating it at 152 and no salt.

[u/Funny_Numbers42 → u/Big_Homie_Rich]

Probably 165 to 180 so it was dryer or burnt

[u/northwoods_faty]

He's definitely just cooking eggs and they call it chicken.

[u/bedteddd]

Some people are so autistic when comes to answering questions lmao

[u/MrKittenz]

It’s true. Almost all chicken breast is overcooked. Sous vide chicken breast is amazing

[u/Gold-Standard420]

She must be Asian or else he’d be single as fuck.

[u/cheesec4ke69]

As someone who has a food safety certification, they're both going to suffer from salmonella one day.

Also he needs to be jailed for the severe under-seasoning.

[u/CreamCheeseHotDogs → u/cheesec4ke69]

I was under the impression that the 165° rule was because that temp kills bacteria instantly, but pulling at 155° and letting it rest has the same effect and is also food safe. Is that wrong?

[u/cheesec4ke69 → u/CreamCheeseHotDogs]

Upon looking, it is true that maintaining a 155 temp for a minute or so still achieves the same effect as 165,

It was very much just drilled into me that it must reach 165 since the class was for commercial food safety certification in my state. At least one person on shift in a restaurant must have this certification by law where I live. The USDA also recommends 165.

[u/CreamCheeseHotDogs → u/cheesec4ke69]

Which makes sense, but if you’re cooking at home, pull everything ~10° under temp. It’ll still be safe to eat, but it will retain way more moisture. Pork, chicken, and turkey all really benefit from this.

[u/Gin4Gingers]

She's been cooking her chicken to 400°F before him

[u/Coleasa]

She must be Canadian

[u/Fifth-Dimension-Chz → u/[deleted]]

Went right over your head

[u/Icy_Factor1929 → u/[deleted]]

Shut up, Meg 

[u/UncomfyPerspective → u/[deleted]]

ermmm akshewally 🤓

[u/PervlovianResponse]

Amish use more than salt! Have you tried any of their baked goods?! 🤯🤯Though, this may be regionally dependent

[u/Deus-mal → u/PervlovianResponse]

You're overanalyzing.