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insomniac@sh.itjust.works ⁨1⁩ ⁨week⁩ ago

Also, if you cooked it to 400 degrees it would be disguising. You just need to cook it to 165. This guy might know about physics but he has never cooked anything before.

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meep_launcher@lemm.ee ⁨1⁩ ⁨week⁩ ago
Speak for yourself, I love a good carbonized chicken

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PapaStevesy@lemmy.world ⁨1⁩ ⁨week⁩ ago
I’ve read that bone-in chicken should actually get to 190°F as this is when the collagen renders, but Idk it was on the Internet so…

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- insomniac@sh.itjust.works ⁨1⁩ ⁨week⁩ ago
  This is basically the foundation of barbecue. Off you have a cut of meat that’s tough and high in connective tissue, if you cook it at a low temperature for a long time, once it gets around 190 the collagens start to break down and the meat gets tender. Things like chuck roasts, brisket, pork shoulder.
  
  This has nothing to do with chicken though. A chicken breast, bone in or not, will be disgustingly dry at 190 degrees.
  
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