Salmonella is no joke : AntiMeme

[–] jaschen306@sh.itjust.works 33 points 4 months ago* (last edited 4 months ago)

Original image

[–] lvxferre@mander.xyz 17 points 4 months ago (1 children)

I'm more worried about getting chickenella from salmon.

[–] Illegalmexicant@lemmy.world 11 points 4 months ago (1 children)

Can we call them chicken tiddies instead of chicken breast?

[–] lvxferre@mander.xyz 2 points 4 months ago

Everything Japan is better, as proved by katana beating Western words 11 times out of 10, so...

Tori oppai!

[+] finitebanjo@piefed.world 2 points 4 months ago* (last edited 4 months ago) (2 children)

[deleted]

[–] arctanthrope@lemmy.world 30 points 4 months ago (2 children)

isn't 165 safe for poultry?

[–] ExplosiveLynx@lemmy.world 24 points 4 months ago

Yes it is, 190 is insane

[–] NotSteve_@piefed.ca 4 points 4 months ago

160f and it'll self heat itself to 165f out of the oven

[–] lvxferre@mander.xyz 1 points 4 months ago

I typically aim for 75°C; converted this is around 167F. Really close to what arctanthrope suggests.

More than that and it'll be as safe as before but dry*, even if cooked in liquid. Specially if you're serving it as a fillet, like in the OP.

*the exception that proves the rule is if you're going to shred it; then it's fine to ramp up the temperature. But do it because you want to speed the cooking up, not because it would be safer.

Anti Meme