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That $20 analog meat thermometer changed my chicken game
Always burned chicken breasts on the grill, sear outside and raw in the middle. Picked up a cheap Taylor brand dial thermometer at the grocery store, now I just pull them off at 160 degrees and they come out perfect every single time. Anyone else think digital timers are overrated for this?
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hannah2404d ago
Wait, 160 degrees? Isn't that a little low for chicken? I always thought you had to hit 165 or you're rolling the dice with salmonella. Honestly, I've been terrified of undercooking poultry my whole life.
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aaronf404d ago
Wait @hannah240, have you been checking the temp or just guessing? Because I've been cooking chicken at 160 for like five years now and I'm still alive to tell the tale, so I think we're good. The whole 165 thing is a safety guideline based on instant kill, but if you let the chicken rest for a couple minutes, it stays hot enough to finish the job. But yeah, I get it, salmonella fear is baked into us from childhood like a bad microwave dinner. Honestly, if you're that scared, just cook it to 165 and call it a day, nobody's judging you for playing it safe.
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