Quote:
Originally Posted by Fire Me Boy!
I didn't say burnt at 165. I said dry and chalky breast. And straight up at 165 it won't be dry, at 170 with carryover it would be. It's better at 160.
Sous vide at 140 is even better!
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Once again a chicken does not carry over at a higher temp if cooked at 225. It will raise 5 degrees if you grill or roast it above 350. I go by the joints looseness and if the juice at the thighs runs clear. I also pull and rest after cooking to 160 and I have never killed anyone yet.
Relative got sick from undercooked turkey at someone else's hands and they want to see me using the thermo or they won't eat...160 is always clear and loose due to slow cooking.
Explain why slow cooking to a temp less than 25 below safe lever works when you're Sous Vide (cooking in a baggie)? Are you grilling/ frying it to get it to safe temp?