• @[email protected]
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    02 months ago

    Yeah, that’s not even rare! I’ve cooked my chicken medium-rare by accident, it was edible, kinda nice actually. I think medium-well is the sweet spot for chicken, but I could see someone going for a medium even. I wouldn’t really recommend medium-rare to anyone, pretty sure I dodged a bullet that time.

    • @[email protected]
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      02 months ago

      Can you actually cook chicken medium rare?

      Like when you go to a restaurant, if you order a steak they will ask you how you want it cooked. They don’t ask you how you want your chicken cooked. They just cook it.

        • Decoy321M
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          2 months ago

          If you hold it at 120° F for two hours you kill nearly everything

          Which is distinctly different from everything. And the consequences of this literally affect your health. It’s the reason there’s a hard rule about the temperature. It’s for safety.

          • @[email protected]
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            02 months ago

            I am amused at the up and downvotes on your comment. Have an up vote from me :)

            A 7.0 log10 lethality means that a process has reduced the number of harmful bacteria, like Salmonella, by a factor of 10 million, effectively killing 99.99999% of them

            This is the same way they measure the time duration you need to hold poultry at 165°F for.

            Here’s a fun thought experiment: egg whites collegiate (ie are considered cooked) at 150° F. To reach 7.0 log10 levels of salmonella killing you would have to either have to hold your eggs at this temperature for 72 seconds or cook them to a higher temperature and hold them there less long. I don’t know about you, but I like over easy eggs. The center of the yolk gets no where near 150.

            • @[email protected]
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              2 months ago

              I am a microbiologist, I can vouch this is correct. There’s the concept of infective dose, which is the number of pathogens required to infect a host.

              Humans are exposed to pathogens on a regular basis. As long as the amount of exposure is not enough to cause illness, you’re in the clear. A 7-log10 reduction should get pathogens far below the infective dose, unless you’re eating like…a solid mass of Salmonella. Gross.

              Now I’m going to sous vide some chicken breasts at 120°F this weekend, for science!

              Edit: just remembered Clostridium species are more heat resistant and sporulate. Don’t want botulism. 140°F it is!