You can safely cook chicken to be medium rare, buuuuuuuuut only via sous vide. You would need to get it up to at least 140F, and then keep it there for between 30 and 360 minutes, depending on how thick the piece of chicken is.
Personally, I would not want to. I enjoy beef carpaccio and steak tartare, i enjoy some sushi and sashimi, but poultry and pork, IMO, should be cooked.
They do eat raw chicken in Japan, but I guess you have to treat it the same way as raw fish to be sanitary (fast freezing for 24h to kill parasites and bacteria).
Chicken sashimi is about to be taken off the menus in Japan, as even their way more sanitary ways led to quite a number of health incidents.
Just be warned that not all bacteria and parasites can be killed with a hard (0F) freeze. IIRC, there are a few parasites found in feral pigs and bear that are very freeze resistant. I think some variety of trichinella? I don’t think that poultry is susceptible to trichinella infestations, but most chickens aren’t kept or slaughtered in very sanitary conditions.
They don’t have the same diseases as America, so it is safe to do that there. If you tried that here, you will put yourself on a surprise weight loss vacation.
I thought this was a myth
Salmonella can be killed at less than 140 if it’s for long enough, you can sous vide chicken reasonably safely down to 135 or maybe even push it a little lower. HOWEVER this will not be medium rare. Medium rare is 130. 135-140 are solidly medium, barely a blush of pink at that temp really.
Pork can be done all the way down to medium rare now that Trichinosis has basically been eradicated from pork. Though most say it’s best at medium.
Ill stick with slow cooking it until its almost falling apart
203 for life
Just eat it raw like they do in Germany 👍🏻
No
Heat to my meat
No amount ot convincing will ever get me to try Mett
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Accurate. You could do this in an oven or grill too, but you might dry things out some. It’s all about the meat’s internal temperature and time. If the meat could reach 165° F instantly it would kill everything. If you hold it at 120° F for two hours you kill nearly everything.
https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf
Keep in mind that the temperatures refer to the coldest part; until all internal temperatures are at least 120, you can’t start your timer.
100%
Temp of the coldest part and the quantity of time it’s held at that temperature.
Pork can also be eaten raw, if you slice it into thin slices like bacon, and put it in a laser cutter that only fry the fat. (take a picture, use image manipulation to make a mask that guides the laser cutter)
Should be completely fine TM
This truly IS a shitpost. A Raging Shitpost if you will…
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Isn’t that Bart’s catchphrase? “Shit my shorts!”
I hate eating the same thing every day, but it does work.
I’ve been eating ham and mayonnaise sandwiches for 60 years, and I feel terrible
Damn I just watched that episode
For me, doing the same shit everyday, it used to feel like death. (I might have ADHD) But you know what, there is some simplicity in having things in a system, you can eat fun things and be healthy, you just need to eat boring healthy, usually the same food(s) for about 80-90% of your meals.
I have ADHD but I don’t tire of foods like most people do. Every morning it’s the same kind of bagel and I still love the flavor of it. My wife can get tired of the same protein in different dinners, but I’ll go a week on chicken before moving to beef.
I kinda have meals like, months or a couple years at a time, then just stop having it entirely. But during that time, same breakfast every single day is fine.
Having no appetite for the only food you have available really helps cut down on the extraneous eating. I know this comment sounds sarcastic but it is not intended to be. I start skipping meals as it gets close to grocery trip time because I don’t want to eat anything I have in the house.
Have eaten in Japan and never gotten sick that I can recall. Definitely not my favorite; the texture isn’t great IMO.
I hate how raw chicken feels in my hands, why would I want it in my mouth…
PUT IT IN YOUR MOUTH
Someone should teach them how to cook fr, first it was fish, now chicken
At least my katsudon was cooked (hopefully 🤞)
It’s not super popular except in like one particular region. It was just the only thing the bar I was at was making a couple of times (they kinda rotated dishes) so I gave it a try.
In South- and Middleamerica they “cook” chicken by letting the raw meat sit in acidous liquids, mostly citrus juice.
Does that get rid of salmonella or do you need to trust the meat does not have any
It denaturalizes the fish the same thing that happens by cooking, so it’s basically cooked
Dudes playing russian roulette by eating raw chicken everyday.
People who undercook beef be like
Cook it all, add some tomato.
My bud that’s not medium rare,
How else do you die of salmonella
Nah dude that’s not fish it’s chickenella
Bruh that festival is sick af.
Really? I find it to be quite shitty
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.
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.
Yes you can, but you’re not going to be able to cook to order.
It’s all about the meat’s internal temperature and the amount of time it’s kept at that temperature. If the meat could reach 165° F instantly it would kill everything. If you hold it at 120° F for two hours you kill nearly everything.
https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf
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.
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.
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!
I imagine the texture will probably be… not great, lol.
Report back on your findings!
