For those of us living after the 19th century 55 degrees is the amount of time to start killing pathogens, 60 ℃ needed to take 35 minutes, down to 14 minutes at 63 ℃, 66 ℃ is 5 min, 69 ℃ is 1 min, 72 ℃ is just half a minute, and 74 ℃ is instantaneous.
Probably worth adding that just putting a piece of chicken in the oven at 100 ℃ is obviously not going to kill all bacteria. It takes time for the heat to be transferred from the oven to the room-temperature (or colder) internals of the chicken.
I read this to mean the temperature using a meat thermometer, poking it in the thickest part.
Yeah exactly, that would be correct. The need to do something like that was what I was trying to point to.
Keep in mind that this graph shows core temperature. It is obvious to most but it should be written down.
Don't want someone with little to no cooking experience look at this chart and put his huge turkey for a couple of seconds in the oven at 165°F / 74°C 😅
Real talk, “pasteurize” is the stupidest most misaligned word that could have possibly been used for the process of sterilizing via heat.
It's named after the inventor of the process though. Heat things to kill bacteria.
Oh that makes sense
Oh that makes sense
It should be "Pasteurize", as it's named after Louis Pasteur. And the specific process he invented dramatically increases the shelf life of milk using very high temperatures for a very short time.... Without changing the milk texture or cooking it very much.
So pasteurization is a process that sterilises did with heat. But I don't think it works on meat.
It works just fine meat. The graph is often presented in the context of sous vide cooking of meats.
Yes. But that is cooking the meat, as in changing the taste and texture by denaturing proteins.
Pasteurized milk does not get cooked in the same manner.
Really? Why?
Pasteurized products are not sterile.
Sterilization should only be used to describe processes that leave no living microorganisms or fruitable spores behind.
My friend, you have no idea how much time I have spent searching for something like this on google. This is incredibly useful. I have saved this to my camera roll.
Naturally searching anything with “chicken” and “cook” present returns hundreds of recipe websites or food safety “articles” that all copy and paste “the fda says 165” with no further thought.
I knew a chart like this must exist, but had given up the search. Sincerely, thank you.
Look up sous vide cooking times, those people are obsessed with finding the minimum amount of time to cook any given thing at any given temperature. "If you're willing to cook your chicken for 4 hours, you can cook at 130 F. I don't recommend it, because it has the texture of raw chicken, but you can."
It's for science!
This sounds incredible and I absolutely will find these people. Cooking my porkchops to a lower temperature and letting them rest before eating has changed my life.
Trueee. Just today I cooked a steak at 130 for 24 hours, and it was incredible (but since it was a blade, the connective tissue was still pretty tough, so I'm gonna try the other one from the pack at a higher temp to break it down)
Not OP but it warms my heart (though not enough to pasteurized it) to see that some good can come out of shitposting after all.
so the bird needs to hit that temp before the clock starts, right?
Yes, the center of the meat
I do not eat chicken but thank you for this information!
I do eat chicken, but thanks for your information!
I do eat information, but thank you for this chicken
I do thank chickens, but eat you for this information.
I do information thanks, but chicken you for this eat.
Thank you for thanking me for my thankfulness!
Not very helpful for real world cooking.
Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that's what I've done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I'd argue the opposite - this is very helpful for real world cooking.
Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
It’s not helpful because this is the internal temperature requirement. You can’t just stick a chicken in the oven at 135 for an hour and a half and have it be safe to eat. The clock doesn’t start until the internal temperature hits 135.
That is what a meat thermometer is for
I use these curves for real world cooking constantly, both sous vide and other methods. Why wouldn't this be useful for real world cooking?
Maybe more useful for sous vide. Not a big fan of putting food in hot bags of plastic, though.
You can do it simply with a Sous Vide. However chicken cooked at low temp, while safe to eat, is texturally unappealing.
I can confirm this. I tried to do a low and slow with chicken breast once and it was not good.
I still prefer mine at about 150 F, but anything much below that feels like eating warm raw chicken.
It's very helpful. You can cook chicken with sous vide (hot water with temperature held very precise) and cook the chicken at 140 35min. Because it's a bath of precisely controlled water the temperature will never go above 140 and you will have insanely juicy chicken that is still safe
Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn't hammer it to death.
Try chicken cooked only to 150 sometime. It really does make a positive difference. Extra juicy and extra tender
For those of us living after the 19th century 55 degrees is the amount of time to start killing pathogens, 60 ℃ needed to take 35 minutes, down to 14 minutes at 63 ℃, 66 ℃ is 5 min, 69 ℃ is 1 min, 72 ℃ is just half a minute, and 74 ℃ is instantaneous.
Probably worth adding that just putting a piece of chicken in the oven at 100 ℃ is obviously not going to kill all bacteria. It takes time for the heat to be transferred from the oven to the room-temperature (or colder) internals of the chicken.
I read this to mean the temperature using a meat thermometer, poking it in the thickest part.
Yeah exactly, that would be correct. The need to do something like that was what I was trying to point to.
Keep in mind that this graph shows core temperature. It is obvious to most but it should be written down.
Don't want someone with little to no cooking experience look at this chart and put his huge turkey for a couple of seconds in the oven at 165°F / 74°C 😅
Real talk, “pasteurize” is the stupidest most misaligned word that could have possibly been used for the process of sterilizing via heat.
https://en.wikipedia.org/wiki/Louis_Pasteur
It's named after the inventor of the process though. Heat things to kill bacteria.
Oh that makes sense
Oh that makes sense
It should be "Pasteurize", as it's named after Louis Pasteur. And the specific process he invented dramatically increases the shelf life of milk using very high temperatures for a very short time.... Without changing the milk texture or cooking it very much.
So pasteurization is a process that sterilises did with heat. But I don't think it works on meat.
It works just fine meat. The graph is often presented in the context of sous vide cooking of meats.
Yes. But that is cooking the meat, as in changing the taste and texture by denaturing proteins.
Pasteurized milk does not get cooked in the same manner.
Really? Why?
Pasteurized products are not sterile.
Sterilization should only be used to describe processes that leave no living microorganisms or fruitable spores behind.
My friend, you have no idea how much time I have spent searching for something like this on google. This is incredibly useful. I have saved this to my camera roll.
Naturally searching anything with “chicken” and “cook” present returns hundreds of recipe websites or food safety “articles” that all copy and paste “the fda says 165” with no further thought.
I knew a chart like this must exist, but had given up the search. Sincerely, thank you.
Look up sous vide cooking times, those people are obsessed with finding the minimum amount of time to cook any given thing at any given temperature. "If you're willing to cook your chicken for 4 hours, you can cook at 130 F. I don't recommend it, because it has the texture of raw chicken, but you can."
It's for science!
This sounds incredible and I absolutely will find these people. Cooking my porkchops to a lower temperature and letting them rest before eating has changed my life.
Trueee. Just today I cooked a steak at 130 for 24 hours, and it was incredible (but since it was a blade, the connective tissue was still pretty tough, so I'm gonna try the other one from the pack at a higher temp to break it down)
Not OP but it warms my heart (though not enough to pasteurized it) to see that some good can come out of shitposting after all.
I just don’t want my homies to get salmonella
https://douglasbaldwin.com/sous-vide.html
This is the site you want. While it focuses on sous vide, the temp charts will still work for any oven or grill or anything.
Excellent! Thank you :)
If you wait to pull your chicken off until you confirm a 165F internal it's already over cooked 😭
c-camera roll?
Phone picture album roll? Photo reel? Downloads folder! But on a phone. Apple hates calling things folders idk lol
What is that in a normal unit?
74.00C for 0.0 metric minutes
71.11C for 0.5 metric minute
68.33C for 1.0 metric minute
65.55C for 5.0 metric minutes
62.77C for 14.0 metric minutes
60.00C for 35.0 metric minutes
~58.33C for 82.0 metric minutes
I'm a poultrologist, and you should all be aware that this kills the chicken.
Then you have poultrygeists
Another EGG?! Where the FUCK do these keep coming from?
2Spooky4Me
I'm a poultronomist and it's fine. The chicken is comfortable throughout the procedure.
I'm a poultroglodyte, and you should know that my carved stone pen is very pretty
Can someone translate from freedom into logical
I'm finding the way the points and the y-axis are lining up to be, dare I say, mildly infuriating. Why is 82 at 70? Why is 0 not at 0?
So how hard do I need to slap it to get it to that temp internally?
Not that hard you just have to do it 135000 times.
https://youtu.be/LHFhnnTWMgI
Guess I need to start limberin up my slapping arm,then
Here is an alternative Piped link(s):
https://piped.video/LHFhnnTWMgI
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I'm open-source; check me out at GitHub.
Chances are there wouldn't be any internals with a slap like that.
soooo what you're saying, is that if I fly my turkey into the sun it will be pausterized in 3^n-36 milliseconds?
But how many ounces per stone in a tenday is that?
Life hack: if you don't eat meat you don't need to worry about meatborne illnesses.
Yep, then all you have to worry about is non-meatborne illnesses.
Which is way less.
https://en.m.wikipedia.org/wiki/Zoonosis
Until it gets on your salad
Ooooh
so the bird needs to hit that temp before the clock starts, right?
Yes, the center of the meat
I do not eat chicken but thank you for this information!
I do eat chicken, but thanks for your information!
I do eat information, but thank you for this chicken
I do thank chickens, but eat you for this information.
I do information thanks, but chicken you for this eat.
Thank you for thanking me for my thankfulness!
Not very helpful for real world cooking.
Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that's what I've done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I'd argue the opposite - this is very helpful for real world cooking.
Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
It’s not helpful because this is the internal temperature requirement. You can’t just stick a chicken in the oven at 135 for an hour and a half and have it be safe to eat. The clock doesn’t start until the internal temperature hits 135.
That is what a meat thermometer is for
I use these curves for real world cooking constantly, both sous vide and other methods. Why wouldn't this be useful for real world cooking?
Maybe more useful for sous vide. Not a big fan of putting food in hot bags of plastic, though.
You can do it simply with a Sous Vide. However chicken cooked at low temp, while safe to eat, is texturally unappealing.
I can confirm this. I tried to do a low and slow with chicken breast once and it was not good.
I still prefer mine at about 150 F, but anything much below that feels like eating warm raw chicken.
It’s called sous vide
It's very helpful. You can cook chicken with sous vide (hot water with temperature held very precise) and cook the chicken at 140 35min. Because it's a bath of precisely controlled water the temperature will never go above 140 and you will have insanely juicy chicken that is still safe
Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn't hammer it to death.
Try chicken cooked only to 150 sometime. It really does make a positive difference. Extra juicy and extra tender
Not with that attitude
Medium-rare chicken bros hate this chart!