Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that’s what I’ve done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I’d argue the opposite - this is very helpful for real world cooking.
Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
It’s not helpful because this is the internal temperature requirement. You can’t just stick a chicken in the oven at 135 for an hour and a half and have it be safe to eat. The clock doesn’t start until the internal temperature hits 135.
It’s very helpful. You can cook chicken with sous vide (hot water with temperature held very precise) and cook the chicken at 140 35min. Because it’s a bath of precisely controlled water the temperature will never go above 140 and you will have insanely juicy chicken that is still safe
Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn’t hammer it to death.
Not very helpful for real world cooking.
Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that’s what I’ve done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I’d argue the opposite - this is very helpful for real world cooking.
Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
It’s not helpful because this is the internal temperature requirement. You can’t just stick a chicken in the oven at 135 for an hour and a half and have it be safe to eat. The clock doesn’t start until the internal temperature hits 135.
That is what a meat thermometer is for
I use these curves for real world cooking constantly, both sous vide and other methods. Why wouldn’t this be useful for real world cooking?
Maybe more useful for sous vide. Not a big fan of putting food in hot bags of plastic, though.
It’s very helpful. You can cook chicken with sous vide (hot water with temperature held very precise) and cook the chicken at 140 35min. Because it’s a bath of precisely controlled water the temperature will never go above 140 and you will have insanely juicy chicken that is still safe
It’s called sous vide
Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn’t hammer it to death.
Try chicken cooked only to 150 sometime. It really does make a positive difference. Extra juicy and extra tender