Does anyone like rare chicken though? Like, I’ve had rare chicken on accident several times and it’s nasty.
Comment on Chicken breast steak medium-rare is the best kind of steak
HelixDab2@lemm.ee 4 weeks ago
You can do that perfectly safely with chicken IF you cook it sous vide first. You could run it at 130F for about four hours before grilling it, and it would still look very raw, although the bacteria would all be dead.
nixcamic@lemmy.world 4 weeks ago
HelixDab2@lemm.ee 4 weeks ago
Oh, I agree; makes me gag, and that takes some real effort.
I’m not saying I would want to, just that you can.
Swedneck@discuss.tchncs.de 3 weeks ago
or if you get chicken from a country that vaccinates them, lol
like it’s still not a good idea, better safe than sorry, but like honestly i think it’s not something a healthy person should worry about even if your chicken isn’t vaccinated.
BowtiesAreCool@lemmy.world 4 weeks ago
Can’t salmonella survive under 140°F
HelixDab2@lemm.ee 4 weeks ago
Honestly, it’s hard to find information about exact temperatures versus times. Usually the temperature that’s being used is the temp needed to immediately kill all solmonella bacteria, which is–depending on your source–145F-165F.
Dasus@lemmy.world 4 weeks ago
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