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.

[–] Patches 4 points 7 months ago* (last edited 7 months ago) (1 children)

Yes it's a lot more helpful to know that if my bird sits on the grill at 155 for a minute - I can eat it. Is way more useful than knowing I need to crank it, and dry it out to get to a mythical 165.

I've had the jump from 160 to 165 take 3 minutes for whatever reason. It was already done in 30 seconds! That's nice to know

[–] [email protected] 3 points 7 months ago

You can pull it off the grill as soon as it hits 155. Residual heat from the outside of the chicken will distribute through the middle, the final temp in the middle will be closer to 160 and itll be amazing.

[–] [email protected] 9 points 7 months ago (1 children)

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.

[–] [email protected] 2 points 7 months ago (1 children)

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.

[–] [email protected] 8 points 7 months ago

That is what a meat thermometer is for

[–] its_the_new_style 4 points 7 months ago* (last edited 7 months ago) (2 children)

You can do it simply with a Sous Vide. However chicken cooked at low temp, while safe to eat, is texturally unappealing.

[–] [email protected] 3 points 7 months ago

I can confirm this. I tried to do a low and slow with chicken breast once and it was not good.

I still prefer mine at about 150 F, but anything much below that feels like eating warm raw chicken.

[–] [email protected] 2 points 7 months ago

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.

[–] [email protected] 2 points 7 months ago

It’s called sous vide

[–] [email protected] 2 points 7 months ago

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

[–] [email protected] 1 points 7 months ago

Try chicken cooked only to 150 sometime. It really does make a positive difference. Extra juicy and extra tender