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naraburns  nihil supernum  1yr ago (text post)   3686 thread views

Wellness Wednesday for November 16, 2022

The Wednesday Wellness threads are meant to encourage users to ask for and provide advice and motivation to improve their lives. It isn't intended as a 'containment thread' and any content which could go here could instead be posted in its own thread. You could post:

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If chicken is pink does that always mean it's dangerously undercooked? That's what I was taught as a kid, wondering if that was a hypersafetyism

Yep. Though I've found if you wrap the chicken in bacon the pink will bleed through to the chicken even though both have been cooked thoroughly.

don't mess with chicken or pork when it comes to cooking

Zie Germans supposedly eat raw pork and they seem fine.

(On the other hand, the article claims that it's also popular in Poland but I don't recall ever running into that, so maybe the whole thing is a myth.)

Pork is literally twenty times safer than it was a few generations ago. That's probably still not safe enough for some people, and of course a good cook can avoid undercooking without going too far in the opposite direction, but amateur cooks who really hate overcooked or dried out pork should at least be aware that it's no longer quite as much of a necessity to err on that side of the line.

Well, some people eat chicken sashimi.

Poultry generally has a high risk of salmonella and to be sure it is safe most people cook it to a high internal temperature. But not everyone agrees. For a more moderate perspective, see acclaimed chef James Peterson who says a properly roast chicken will be pink in some places but it's probably fine if it's internal.

Well, some people eat chicken sashimi.

Torisashi, it's called. People expect it to taste bad, but it actually tastes better than cooked chicken, IMO.

It's probably dangerous in the sense that you're more likely to get food poisoning by eating it raw than by eating it cooked, but the chances are still low in absolute terms, at least based on my experience of eating raw chicken several dozen times and never getting sick.

For white meat, I'm pretty sure yes: "medium rare chicken tendies" shouldn't be a thing, but 165F is too high. There's a "more than you ever wanted to know" article about it from a guy who used to be a good food writer.

TL;DR holding at 145-150 for at least a few minutes is just as safe as an instant read of 165.

from a guy who used to be a good food writer.

Now he's a good food vlogger that makes my wife sick.

Wait, how?

She can't handle his forehead-mounted camera shots. I tried to show her some of his videos and she turned green and asked for a written recipe.

I am guessing it's because Kenji likes to strap a go pro to his head and record as he cooks. I can imagine that someone might get a touch of motion sickness from watching that.

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