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Comment on Chicken breast steak medium-rare is the best kind of steak

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.

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nixcamic@lemmy.world ⁨2⁩ ⁨days⁩ ago
Does anyone like rare chicken though? Like, I’ve had rare chicken on accident several times and it’s nasty.

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- HelixDab2@lemm.ee ⁨1⁩ ⁨day⁩ 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.
  
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Dasus@lemmy.world ⁨3⁩ ⁨days⁩ ago
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BowtiesAreCool@lemmy.world ⁨2⁩ ⁨days⁩ ago
Can’t salmonella survive under 140°F

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- HelixDab2@lemm.ee ⁨1⁩ ⁨day⁩ 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.
  
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