Yes. See sous vide. Better internal temp is 135. Super most, great flavor. Leave in water bath for around 4-6 hours. Can go for 8-10 without any significant issues. Take out, pat dry, season, then sear.
More medium than medium rare, but fucking delicious either way.
165 degrees F is the temperature it takes to instantaneously kill 99.9 percent of salmonella. What also kills salmonella 99.9 percent of the time is cooking at a lower temperature for longer. It’s called pasteurization. The mod that deleted the previous comment about it being misinformation should restore that post. https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
Yes. See sous vide. Better internal temp is 135. Super most, great flavor. Leave in water bath for around 4-6 hours. Can go for 8-10 without any significant issues. Take out, pat dry, season, then sear.
More medium than medium rare, but fucking delicious either way.
USDA safe temp for chicken is 165. This is dangerous misinformation
165 degrees F is the temperature it takes to instantaneously kill 99.9 percent of salmonella. What also kills salmonella 99.9 percent of the time is cooking at a lower temperature for longer. It’s called pasteurization. The mod that deleted the previous comment about it being misinformation should restore that post. https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf