I read this to mean the temperature using a meat thermometer, poking it in the thickest part.

74.00C for 0.0 metric minutes

71.11C for 0.5 metric minute

68.33C for 1.0 metric minute

65.55C for 5.0 metric minutes

62.77C for 14.0 metric minutes

60.00C for 35.0 metric minutes

~58.33C for 82.0 metric minutes

Then you have poultrygeists

I'm a poultronomist and it's fine. The chicken is comfortable throughout the procedure.

https://en.wikipedia.org/wiki/Louis_Pasteur

It's named after the inventor of the process though. Heat things to kill bacteria.

It should be "Pasteurize", as it's named after Louis Pasteur. And the specific process he invented dramatically increases the shelf life of milk using very high temperatures for a very short time.... Without changing the milk texture or cooking it very much.

So pasteurization is a process that sterilises did with heat. But I don't think it works on meat.

Really? Why?

Pasteurized products are not sterile.

Sterilization should only be used to describe processes that leave no living microorganisms or fruitable spores behind.

Not that hard you just have to do it 135000 times.

https://youtu.be/LHFhnnTWMgI

Chances are there wouldn't be any internals with a slap like that.

Yep, then all you have to worry about is non-meatborne illnesses.

Until it gets on your salad

I do eat chicken, but thanks for your information!

Yes, the center of the meat

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.

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

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.