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You may have changed the color of the meat and killed off the bacteria to make it safe to eat, but you didn't make good chicken. It takes time and lower heat to

You may have changed the color of the meat and killed off the bacteria to make it safe to eat, but you didn't make good chicken. It takes time and lower heat to cook through, create good flavor, and get good texture. Sure you can put any food in an incinerator for 2 minutes and it's "cooked", but not really.

zamnos 3y ago
How do your want to define cooked then? cooked != tasty it just means it's no longer pink and will kill you with salmonella inside. Doesn't mean it's not dry or bland or any other implications
- bluGill 3y ago
  I want cooked to be something I want to eat. I don't eat at McDonalds, while the food is safe to eat, it is also gross.
- grumple 3y ago
  Well, if we're getting into semantics we could maybe say cooked vs prepared, I'm not sure. There's obvious physical differences between burnt onions and caramelized onions. Similarly, there's obvious physical differences between scorched, dry, but safe to eat chicken, and chicken that has been prepared properly and is tender and juicy. In the context of this thread, we've been talking about cooking things as part of recipes, so the end result and quality is obviously important.
- Broken_Hippo 3y ago
  Considering that we are talking about cooking from recipes, I' assume that "cooked" means "palatable" - or at least, an attempt as such. It still might be dry or bland, mind you, but more than the minimum needed to make it safe to eat.
DoughnutHole 3y ago
> It takes time and lower heat to cook through, create good flavor, and get good texture. This is true of dark meat like chicken thighs, but chicken breast is the exact opposite. Cooking at slowly at low (but still conventional stove or oven temperatures) will give you either juicy chicken with little to no browning or dried out chicken with sufficient browning. A chicken breast is like a single-serving steak - it requires fast cooking (although not as fast as a thin steak) to achieve proper browning without overcooking the interior. The exception is non-conventional very slow methods like sous vide where the the meat is cooked for over an hour in a medium that is more or less the target temperature of the interior of the meat. Although this provides no browning so you'll still want to sear it very quickly over high heat. If you'd like to see an extreme version of this principle in action, try J. Kenji Lopez Alt's grilled chicken cutlets: https://www.seriouseats.com/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe https://www.seriouseats.com/five-minute-grilled-chicken-cutl... By butchering the breast so that it's very thin and cooking it 90% on one side you can get delicious browning and juicy meat genuinely in under 5 minutes. It's a pretty great hack.
pkilgore 3y ago
> you didn't make good chicken Great, thanks for your opinion, I'll forward it to the Chef that taught me. > It takes time and lower heat to cook through, create good flavor, and get good texture. Got it, there's only one way to cook chicken, good to know. > Sure you can put any food in an incinerator for 2 minutes and it's "cooked", but not really. Searing / Incinerating, definitely no difference there, reasonable response, I stand corrected.

zamnos 3y ago

How do your want to define cooked then? cooked != tasty it just means it's no longer pink and will kill you with salmonella inside. Doesn't mean it's not dry or bland or any other implications

bluGill 3y ago
I want cooked to be something I want to eat. I don't eat at McDonalds, while the food is safe to eat, it is also gross.
grumple 3y ago
Well, if we're getting into semantics we could maybe say cooked vs prepared, I'm not sure. There's obvious physical differences between burnt onions and caramelized onions. Similarly, there's obvious physical differences between scorched, dry, but safe to eat chicken, and chicken that has been prepared properly and is tender and juicy. In the context of this thread, we've been talking about cooking things as part of recipes, so the end result and quality is obviously important.
Broken_Hippo 3y ago
Considering that we are talking about cooking from recipes, I' assume that "cooked" means "palatable" - or at least, an attempt as such. It still might be dry or bland, mind you, but more than the minimum needed to make it safe to eat.

DoughnutHole 3y ago

> It takes time and lower heat to cook through, create good flavor, and get good texture. This is true of dark meat like chicken thighs, but chicken breast is the exact opposite. Cooking at slowly at low (but still conventional stove or oven temperatures) will give you either juicy chicken with little to no browning or dried out chicken with sufficient browning. A chicken breast is like a single-serving steak - it requires fast cooking (although not as fast as a thin steak) to achieve proper browning without overcooking the interior. The exception is non-conventional very slow methods like sous vide where the the meat is cooked for over an hour in a medium that is more or less the target temperature of the interior of the meat. Although this provides no browning so you'll still want to sear it very quickly over high heat. If you'd like to see an extreme version of this principle in action, try J. Kenji Lopez Alt's grilled chicken cutlets: https://www.seriouseats.com/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe https://www.seriouseats.com/five-minute-grilled-chicken-cutl... By butchering the breast so that it's very thin and cooking it 90% on one side you can get delicious browning and juicy meat genuinely in under 5 minutes. It's a pretty great hack.

pkilgore 3y ago

> you didn't make good chicken Great, thanks for your opinion, I'll forward it to the Chef that taught me. > It takes time and lower heat to cook through, create good flavor, and get good texture. Got it, there's only one way to cook chicken, good to know. > Sure you can put any food in an incinerator for 2 minutes and it's "cooked", but not really. Searing / Incinerating, definitely no difference there, reasonable response, I stand corrected.