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Cook Until the Juices Run Clear—Fact or Fiction?
One persistent cooking adage is that if you pierce a chicken and the juices are clear, the meat is done. But is this oft-cited “rule” actually true?
A chicken breast is done when it reaches 160 degrees, while thighs are done at 175 degrees. But when we cooked whole chickens, in one case the juices ran clear when the breast registered 145 degrees and the thigh 155 degrees—long before the chicken was done. And when we pierced another chicken that we’d overcooked (the breast registered 170 degrees and the thigh 180 degrees), it still oozed pink juices.
Here’s the scoop: The juices in a chicken are mostly water; they get their color from a molecule called myoglobin. When myoglobin is heated, it loses its color. So there’s some good reasoning behind the adage. The problem is that the exact temperature at which this color change occurs varies depending on a number of factors (primarily the conditions under which the chicken was raised and processed). The best way to check for doneness? Use a thermometer.
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Are there bugs in it like fish? It’s juicy and done at 155?
Great content recorded in a cave.
Uma vez maduras
If I can make a suggestion: please specify if it is in Celcius or Fahrenheit in your video.
so what about cooking breasts to 180°? it’s what my mom has always done
I’ve been trying to take the temperature of the chickens, but it won’t stand still. You’re supposed to let chicken rest after you cook it. The chicken looks dead tired
Cooking to 165 is for the birds (pun intended). Cook to 150 remove from heat for 3 minutes. Perfectly safe to eat. White. Juicy. And perfectly pasteurized.
「とても良くて面白いビデオは素晴らしいエンターテインメントの感覚をもたらします！」、
You try to give the video more brightness it will be great if you do
Fahrenheit or Celsius?
That was bullshit. The only reason I’m here is tips on where to stick the thermometer and I clicked on this because that’s what was shown in the thumbnail. But it’s not in the video.
I seem to keep checking my chicken the old-fashioned way… Just eat it.
How about showing us where exactly to put the dig thermometer? Why make the video and not the most important reason why people watched this video?? 🤔
Thumbnail = total click bait
Has to be digital?
The advantage of a video is usually there’s a demonstration.
I tried to cook a chicken breast in the oven. The reciepe called for it to be seared for 2 minutes on each side then put into an oven at 325 F for 10 minutes. I did the following and I was only getting an internal temp of 120 on the chicken, so I left them in there for another 10 minute. 140. another 10 minutes. 150. then I did like 15 minute and it got as high as 160 but the recipe only called for 10 minutes and I was already nearing AN HOUR. I took the chicken breasts out and let them sit for 10 minutes to let the protein absorb the juices. The chicken was dry as hell at that point.
How many min
It would be great if you showed on video where to insert the thermometer to check temp. Really great info otherwise. Instant-read thermometer is an essential and life changing once you start using it. Many thanks from Canada
You think this video will show you where to put the thermometer probe to get the temperature properly, WRONG
Don’t end a sentence with a preposition.
Is the thermometer stuck in the thigh muscle/meat or the empty space between the thigh and breast?
Stop waving your hand!
thx so much mark r pa usa
so that means sous vibe is the ultimate solution for even temperature?
Dan story:
https://youtu.be/yToAqT3Am6Y
7.6 billion people in the world……. Less than 400 million are from the two countries (USA and Myanmar) that still officially use the imperial system. So for the other 7.2 billion of us would it hurt you to also include Celsius?
160 to 175 is so overcooked and dry…
People are generally over cautionary with chicken which is why a method like sous vide which is a much more repeatable cooking method yet cooked at lower temp scares them there is not need to get meat to "10 second" kill times you can get safer results hold a lower temp for longer like 140 for 15 minutes and the chicken will retain much more moisture the 165 rule is a dumbed down time and temp for the masses
Sous vide solves this problem.
Thanks for the info. I never knew the 10 second rule!
Great info, but the green screen is no bueno
Thanks Dan, good info to have.
Lol….it has to be a digital thermometer ?
America needs to advance to the metric system
This 165F guideline is bunk. You can go down to 140F if you hold it there for 30-60 minutes.
Well done 👍
Most sous vide recipes call for chicken to be cooked to 150
When I BBQ whole chickens I use 2 probes, 1 into each breast until the lowest reads 165 degrees. Works like a charm. 🐔🌡️😎
A few restaurants asked me what temperature I want pork chop at. I thought it is not safe to under cook pork. Can you talk about that?
its actually possible to cook poultry safely to temp lower than 165F but you need to hold it at that given temp longer. for 165F its 10 seconds, the lowest is 136F for 63.3 to 81.4 minutes depending on the fat percentage.
peak chopping board.