this post was submitted on 23 Jan 2024
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Not very helpful for real world cooking.
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.
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
Try chicken cooked only to 150 sometime. It really does make a positive difference. Extra juicy and extra tender
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Medium-rare chicken bros hate this chart!
Not with that attitude