Zagorath ( @Zagorath@aussie.zone ) English59•5 months agoFor those of us living after the 19th century 55 degrees is the amount of time to start killing pathogens, 60 ℃ needed to take 35 minutes, down to 14 minutes at 63 ℃, 66 ℃ is 5 min, 69 ℃ is 1 min, 72 ℃ is just half a minute, and 74 ℃ is instantaneous.
Probably worth adding that just putting a piece of chicken in the oven at 100 ℃ is obviously not going to kill all bacteria. It takes time for the heat to be transferred from the oven to the room-temperature (or colder) internals of the chicken.
bdonvr ( @bdonvr@thelemmy.club ) 30•5 months agoI read this to mean the temperature using a meat thermometer, poking it in the thickest part.
Zagorath ( @Zagorath@aussie.zone ) English9•5 months agoYeah exactly, that would be correct. The need to do something like that was what I was trying to point to.
ToxicWaste ( @ToxicWaste@lemm.ee ) 22•5 months agoKeep in mind that this graph shows core temperature. It is obvious to most but it should be written down.
Don’t want someone with little to no cooking experience look at this chart and put his huge turkey for a couple of seconds in the oven at 165°F / 74°C 😅
navigatron ( @navigatron@beehaw.org ) 16•5 months agoMy friend, you have no idea how much time I have spent searching for something like this on google. This is incredibly useful. I have saved this to my camera roll.
Naturally searching anything with “chicken” and “cook” present returns hundreds of recipe websites or food safety “articles” that all copy and paste “the fda says 165” with no further thought.
I knew a chart like this must exist, but had given up the search. Sincerely, thank you.
📛Maven ( @Maven@lemmy.sdf.org ) English9•5 months agoLook up sous vide cooking times, those people are obsessed with finding the minimum amount of time to cook any given thing at any given temperature. “If you’re willing to cook your chicken for 4 hours, you can cook at 130 F. I don’t recommend it, because it has the texture of raw chicken, but you can.”
Zoboomafoo ( @Zoboomafoo@slrpnk.net ) 2•5 months agoIt’s for science!
navigatron ( @navigatron@beehaw.org ) 1•5 months agoThis sounds incredible and I absolutely will find these people. Cooking my porkchops to a lower temperature and letting them rest before eating has changed my life.
📛Maven ( @Maven@lemmy.sdf.org ) English2•5 months agoTrueee. Just today I cooked a steak at 130 for 24 hours, and it was incredible (but since it was a blade, the connective tissue was still pretty tough, so I’m gonna try the other one from the pack at a higher temp to break it down)
herrcaptain ( @herrcaptain@lemmy.ca ) 8•5 months agoNot OP but it warms my heart (though not enough to pasteurized it) to see that some good can come out of shitposting after all.
I just don’t want my homies to get salmonella
magealexis ( @magealexis@ttrpg.network ) 6•5 months agohttps://douglasbaldwin.com/sous-vide.html
This is the site you want. While it focuses on sous vide, the temp charts will still work for any oven or grill or anything.
navigatron ( @navigatron@beehaw.org ) 1•5 months agoExcellent! Thank you :)
neptune ( @neptune@dmv.social ) English5•5 months agoIf you wait to pull your chicken off until you confirm a 165F internal it’s already over cooked 😭
farquadsquads ( @hikikoma@ani.social ) 1•5 months agoc-camera roll?
navigatron ( @navigatron@beehaw.org ) 2•5 months agoPhone picture album roll? Photo reel? Downloads folder! But on a phone. Apple hates calling things folders idk lol
Kairos ( @LodeMike@lemmy.today ) 10•5 months agoReal talk, “pasteurize” is the stupidest most misaligned word that could have possibly been used for the process of sterilizing via heat.
tryptaminev 🇵🇸 🇺🇦 🇪🇺 ( @tryptaminev@feddit.de ) 5•5 months agoPasteurized products are not sterile.
Sterilization should only be used to describe processes that leave no living microorganisms or fruitable spores behind.
KeenFlame ( @KeenFlame@feddit.nu ) 7•5 months agoCan someone translate from freedom into logical
Landsharkgun ( @Landsharkgun@midwest.social ) English7•5 months agoLife hack: if you don’t eat meat you don’t need to worry about meatborne illnesses.
Pantherina ( @Pantherina@feddit.de ) 6•5 months agoWhat is that in a normal unit?
Krafty Kactus ( @tkk13909@sopuli.xyz ) English5•5 months agoI do not eat chicken but thank you for this information!
lolola ( @lolola@lemmy.blahaj.zone ) 5•5 months agoI’m finding the way the points and the y-axis are lining up to be, dare I say, mildly infuriating. Why is 82 at 70? Why is 0 not at 0?
TimewornTraveler ( @TimewornTraveler@lemm.ee ) 4•5 months agoso the bird needs to hit that temp before the clock starts, right?
altec ( @altec@midwest.social ) 2•5 months agoYes, the center of the meat
AlexS ( @AlexS@feddit.de ) 2•5 months agoNot very helpful for real world cooking.
GissaMittJobb ( @GissaMittJobb@lemmy.ml ) 7•5 months agoWell, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that’s what I’ve done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I’d argue the opposite - this is very helpful for real world cooking.
Umbrias ( @Umbrias@beehaw.org ) 6•5 months agoI use these curves for real world cooking constantly, both sous vide and other methods. Why wouldn’t this be useful for real world cooking?
TheOakTree ( @TheOakTree@beehaw.org ) 4•5 months agoMaybe more useful for sous vide. Not a big fan of putting food in hot bags of plastic, though.
megopie ( @megopie@lemmy.blahaj.zone ) 3•5 months agoActually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
It’s called sous vide
Alien Nathan Edward ( @reverendsteveii@lemm.ee ) English2•5 months agoActually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn’t hammer it to death.
little_tuptup ( @little_tuptup@lemmy.ml ) 1•5 months agoTry chicken cooked only to 150 sometime. It really does make a positive difference. Extra juicy and extra tender
Evil_Shrubbery ( @Evil_Shrubbery@lemm.ee ) 1•5 months agoMedium-rare chicken bros hate this chart!