• GissaMittJobb@lemmy.ml
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    2 years ago

    Well, 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.

    • Patches@sh.itjust.works
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      2 years ago

      Yes it’s a lot more helpful to know that if my bird sits on the grill at 155 for a minute - I can eat it. Is way more useful that I need to crank it, and dry it out to get to a mythical 165.

      I’ve had the jump from 160 to 165 take 3 minutes for whatever reason. It was already done in 30 seconds! That’s nice to know