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The articles you link refer to cooking in a sous vide which most people are not. So yes you could kill enough bacteria to be safe following that article if you
by specialp 5y ago
The articles you link refer to cooking in a sous vide which most people are not. So yes you could kill enough bacteria to be safe following that article if you kept it at 150 deg for 2.8 minutes but with standard cooking that is not easy to measure or maintain. That is why the guideline is 170 instant read because the pasteurization time at that temp is 0.
- phonypc 5y ago>if you kept it at 150 deg for 2.8 minutes but with standard cooking that is not easy to measure or maintain It's actually surprisingly hard not to do that. Unless you're cooking at unusually low pan/oven temperatures, the internal temperature of a chicken breast taken off at 150° will probably hit 155° or higher over the next couple minutes.
- tomjakubowski 5y ago(provided that parts of the meat closer to the cooking surface are > 155º when taken off)
- bagacrap 5y agoI don't find it hard since I leave a thermometer inside the chicken breast while it's roasting.