0x4E4F@sh.itjust.works to Lemmy Shitpost@lemmy.worldEnglish · 7 months agoFB content... I guess...lemmy.dbzer0.comimagemessage-square38fedilinkarrow-up1430arrow-down113
arrow-up1417arrow-down1imageFB content... I guess...lemmy.dbzer0.com0x4E4F@sh.itjust.works to Lemmy Shitpost@lemmy.worldEnglish · 7 months agomessage-square38fedilink
minus-squareRegalPotoo@lemmy.worldlinkfedilinkEnglisharrow-up47arrow-down1·7 months agoTheoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad
minus-square20hzservers@lemmy.worldlinkfedilinkarrow-up18·7 months agoPlus well done sous vide chicken is just as juicy with non sketchy feeling texture.
minus-squareSkippingRelax@lemmy.worldlinkfedilinkarrow-up2·7 months agoI actually like to push it to just as a bit less cooked than I would be comfortable with a more traditional cooking way. Haven’t done it in a while but from memory 66C/150F for just over an hour was the way I loved it (thighs). But yeah raw chicken yuck
Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad
Plus well done sous vide chicken is just as juicy with non sketchy feeling texture.
I actually like to push it to just as a bit less cooked than I would be comfortable with a more traditional cooking way.
Haven’t done it in a while but from memory 66C/150F for just over an hour was the way I loved it (thighs).
But yeah raw chicken yuck