What Temperature is Chicken Safely Cooked At?
Lan Lam explains the minimum temperature chicken should be in order to be safe to eat.
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go raw. bite the neck and hear it's last squawk. kidding.
Beauty and Brains. Never ceases to amaze.
165 chicken is overcooked, the usda was and is as incompetent as the population it oversees…
Ugh, can't stand juicy chicken… what?
Just BURRRRN that chicken! No need to wwory about any pathogens
Hi Lam, does freezing chicken kill the pathogens?
Side note take your dark meat to 180
So, chicken sushi is out? 🤔
Thank you for explaining the pasteurization curve to everyone. There is a curve for pork, too.
Ahhh finally the technique for achieving seminar worthy Rubber chicken has been revealed 😂
People love their chicken overcooked! Thanks for the clarity
One of the best—of many great—ATK personalities.
Malaysian Chicken Rice uses chicken poached at low temperature and is so delicious and velvety, not fibrous like Murrican chicken.
Mind. Blown.
Wow.
cook white meat using a lower temperature with the longer hold time for juicier meat since the white meat dries out more quickly. Go higher than 165 – up into the 170s or even 180 for thighs. They stay juicy but lose the off-putting texture that dark meat sometimes has
I've become a fan of my instant pot's sous vide setting. Season up some bone in, skin on chicken thighs, vacuum seal and into a 150 F waterbath for a few hours.
Only issue is the lack of browning. I sear it in a pan, then use the juices in the cooking bag to make a pan sauce.
Mind blown. I had no idea. So much to learn.
So much of cooking content in the short form is black and white, lacking nuance, prescriptivist. It’s really cool to see someone succinctly explain the science behind a standard while still introducing us to how we can be a little less rigid. Lan rules.
Whomever likes it cooked to 165F is a psychopath.
thank you for explanation
Juicier chicken 🤙
"Chicken is safe to EAT, when enough of the pathogens in there have been killed by HEAT." Lan Lam spittin bars.
I like 150F for the breast if it gets an hour or so sustaining that internal temperature sous vide (so realistically two hours in the water bath). 140F is safe if you go long enough but I don't care for the texture.
When roasting I like to take it out at 155F and count on the internal temperature to rise as it rests.
The dark meat is a whole different story.
If you cook the chicken at 212 degrees for an hour, will it be juicy?
I love how that she explained all of the caveats and considerations. Great quality channel!
🤔👍