>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. Un

>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.