Yes that is about 2.5 times the recommended safe temp. I am not going the math though.
Comment on Chickenslap
head_socj@midwest.social 5 weeks ago
Lord have mercy on folks cooking their chicken to 400 F. Those birds will come out as dry as the sands of the Sahara.
leftover@lemm.ee 5 weeks ago
reattach@lemmy.world 5 weeks ago
Only ~40% higher - make sure to use absolute units when taking a ratio of temperatures.
Skullgrid@lemmy.world 5 weeks ago
youtu.be/hzMzFGgmQOc?t=285
“well done steaks. if I see a speck of red, it’s going back. you better cook my food”.
Signed, a well done meat enjoyer.
head_socj@midwest.social 5 weeks ago
I mean, false equivalency, don’t you think? I have yet to meet an enjoyer of medium-rare chicken, probably because the Salmonella or Listeria already took them out
frezik@lemmy.blahaj.zone 5 weeks ago
Right. You can get away with it in beef because the pathogens for that are on the surface. As long as the outside is cooked, it’s technically safe to eat. (This does not apply to ground beef, which is all mixed up).
Chicken and pork have pathogens throughout the meat. They must be cooked all the way through.
head_socj@midwest.social 5 weeks ago
Technically false. Taenia saginata (beef tapeworm) embeds itself in a cystic form in the skeletal muscle of cattle and is transmitted to humans through consumption of undercooked, contaminated beef. Not very common in North America, and relatively easy to catch during inspection, but youre wrong that undercooked beef is safe to eat, strictly from technical standpoint.
Also, can you provide evidence of your claim that pathogens only infect the ‘surface’ of beef, but penetrate chicken and pork?
That being said, I will always order beef tartare from a reputable restaurant if it’s offered. yolo