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>150 is flat out not worth the risk from a public health standpoint. It's not worth the risk for public health agencies to recommend 150°, that I can agree on.
by phonypc 5y ago
>150 is flat out not worth the risk from a public health standpoint.
It's not worth the risk for public health agencies to recommend 150°, that I can agree on. Too much room for inexperienced cooks to make an error.
But chicken held at 150° for a few minutes (which is hard to avoid in most scenarios) is no less safe than the hypothetical "165° for an instant" scenario.
- Retric 5y agoThe problem is not just with the cook, how accurate is your equipment? +/- 4f is likely good enough at 165. +/- 4f at 150 or much worse 130 can be a serious issue. Now it’s not big deal what you do in your own kitchen, but people recommending such practices to a wide audience have real responsibility.