You can safely cook chicken to be medium rare, buuuuuuuuut only via sous vide. You would need to get it up to at least 140F, and then keep it there for between 30 and 360 minutes, depending on how thick the piece of chicken is.
Personally, I would not want to. I enjoy beef carpaccio and steak tartare, i enjoy some sushi and sashimi, but poultry and pork, IMO, should be cooked.
Pork can be done all the way down to medium rare now that Trichinosis has basically been eradicated from pork. Though most say it’s best at medium.
Accurate. You could do this in an oven or grill too, but you might dry things out some. It’s all about the meat’s internal temperature and time. If the meat could reach 165° F instantly it would kill everything. If you hold it at 120° F for two hours you kill nearly everything.
https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf
Keep in mind that the temperatures refer to the coldest part; until all internal temperatures are at least 120, you can’t start your timer.
Cook it all, add some tomato.
Dudes playing russian roulette by eating raw chicken everyday.
My bud that’s not medium rare,
Yeah, that’s not even rare! I’ve cooked my chicken medium-rare by accident, it was edible, kinda nice actually. I think medium-well is the sweet spot for chicken, but I could see someone going for a medium even. I wouldn’t really recommend medium-rare to anyone, pretty sure I dodged a bullet that time.
Can you actually cook chicken medium rare?
Like when you go to a restaurant, if you order a steak they will ask you how you want it cooked. They don’t ask you how you want your chicken cooked. They just cook it.
Yes. See sous vide. Better internal temp is 135. Super most, great flavor. Leave in water bath for around 4-6 hours. Can go for 8-10 without any significant issues. Take out, pat dry, season, then sear.
More medium than medium rare, but fucking delicious either way.
Nope, for whatever structural reason, the harmful stuff can penetrate chicken but not beef. Chicken has to be cooked through.
It’s how chicken is processed. Also, yeah it can do the same to beef, especially now that they are using machines to tenderize and dye the beef before it reaches the customer.
Things like steak tartare are cured with salt and very carefully handled. The risk of illness is still there, just greatly reduced thanks to careful prep.
Yes you can, but you’re not going to be able to cook to order.
It’s all about the meat’s internal temperature and the amount of time it’s kept at that temperature. If the meat could reach 165° F instantly it would kill everything. If you hold it at 120° F for two hours you kill nearly everything.
https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf
I like my chicken nuked
How else do you die of salmonella
Did you know that with Salmonella you can lose all of your weight?
100% of it
Nah dude that’s not fish it’s chickenella
Bruh that festival is sick af.
Really? I find it to be quite shitty
Get with the times. We got bird flu now
I hate eating the same thing every day, but it does work.
I’ve been eating ham and mayonnaise sandwiches for 60 years, and I feel terrible
Damn I just watched that episode
For me, doing the same shit everyday, it used to feel like death. (I might have ADHD) But you know what, there is some simplicity in having things in a system, you can eat fun things and be healthy, you just need to eat boring healthy, usually the same food(s) for about 80-90% of your meals.
I have ADHD but I don’t tire of foods like most people do. Every morning it’s the same kind of bagel and I still love the flavor of it. My wife can get tired of the same protein in different dinners, but I’ll go a week on chicken before moving to beef.
I kinda have meals like, months or a couple years at a time, then just stop having it entirely. But during that time, same breakfast every single day is fine.
Have eaten in Japan and never gotten sick that I can recall. Definitely not my favorite; the texture isn’t great IMO.
I hate how raw chicken feels in my hands, why would I want it in my mouth…
PUT IT IN YOUR MOUTH
Someone should teach them how to cook fr, first it was fish, now chicken
At least my katsudon was cooked (hopefully 🤞)
In South- and Middleamerica they “cook” chicken by letting the raw meat sit in acidous liquids, mostly citrus juice.
It’s not super popular except in like one particular region. It was just the only thing the bar I was at was making a couple of times (they kinda rotated dishes) so I gave it a try.
