Stop Overcooking Chicken Breast!
What’s that you say—your chicken breast always comes out tough and dry? Have you considered that you may be cooking it too …
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utmost stupidity; you wear a chefs outfit but i PROMISE acting as such will have whatever status you might have stripped by standards set by the government
For me I just poke the chicken if it's not too soft and bouncy then it's ready.
Cook just until the juices run totally water clear. Then take off heat. It will be perfect .
Can I cook chicken 100 degrees for 30 minutes and it never reaches 165 is it still done with clear liquids and no red meat showing
OMG I cooked it at 185 for 8min 😮
155 is not legal for chicken, this chef should know better.
Yeah i like medium rare chicken too 😂
Totally dependent on how fresh and well the chicken was raised
Metric world chiming in, I cooked my chicken to 155 and it burst into flame.
Ask the Chinese restaurants how they get theirs to be so juicy
In Australia everything is 180
I feel like I'm the only person in the world who prefers dry meat.
Salmonella say hi
I like to get that juicey chicken. You have about 3 seconds between juicy white chicken and dry white chickwn
Explosive diarrhea roulette !
I agree. My mama cooked it so long there wasn’t enough gravy in the south to fix it. Yuck I hate dry chicken
In my (not so extensive) experience. Basking with butter or sauce every so often throughout cooking keeps the chicken moist. But I don't really cook chicken too often, so take this with a grain of salt.
Try a sous vide. Always perfect, moist chicken.
155 fahrenheit??? Its done by 140 f./60 c
Everyone has their preference lets just leave it like that
My chicken is never dry.
Stop the glorification of trying to look hardcore for undercooking meats it’s cringe AF.
I do medium rare on mine 😂
You don't want dry chicken, use DRUMSTICKS or THIGHS😐😐
It's called residual heat
Are we ignoring the herpes lip?
Thanks for sharing this information Brother 😎
Most people don't want salmonella. And it's not most people it's the FN FDA recommendation. Lost all faith in this guy
it's still going to be cooked, how do people not understand this
There's an entire graph about how long you need to cook chicken. 165° is the temperature if you want to cook in 3 minutes. It leaves the meat dry. You can cook at lower temperatures for longer periods of time and it will be tastier.
165° is just because people might lose track of the time and leave it undercooked.
If you’re worried about “raw” chicken remember the definition. That’s why we use thermometers
you can really tell when the audience doesn't like the host because the comments turn unusually hostile or hilariously sarcastic
Normaly i just listen to the voices of my ancestors and they tell me when the chicken is ready
I don’t know about temperature, but the point is no pink with transparent juice. Don’t eat it undercooked.
Is it too much to ask to just give conversions to the units the rest of the world uses
People really think the temperature will refuse to go higher as soon as the chickens taken off huh
I usually eat my chicken medium rare. A bit chewy but always juicy! 😋
I rather eat dry chicken than raw chicken…
I have been saying the same thing for year’s.
Nah bro, most people overcooking chicken to avoid "raw" chicken 🗿