Very interesting article from a credible source. "Food for thought" as they say. The science is correct, but it requires high precision. While one might, indeed, serve safe chicken at 145, one must assure a length of time at temperature that requires a lot of attention and accuracy. Is this "dangerous". Maybe.
I cook chicken at home ("backyard" style for friends and family) primarily by time because I know my pits and what they'll do. I've never had it come out raw or anywhere close to it. On those occasions where I've poked it with my Thermapen most of the IT readings (I usually go into the deep thigh) are in the high 150's and, after resting, jump another five to ten degrees. I often get distracted when I'm cooking in the backyard (beverages, buddies, and BS) and I don't want to take the extra time and attention this 145 degree method would require. I don't trust myself to do it right.
I cook chicken in competition with a very painstaking, detailed, tedious method that uses precise timing and temperatures along with great care in prep and spicing. According to the descriptions in the article I think I'd get zinged by the judges for turning in undercooked chicken (not a disqualification, but lots of low score potential) because of the texture it produces even though it may be adequately cooked and safe. My competition recipe results in a nice, juicy thigh that often goes past 165 on my Thermapen but isn't the "dry and stringy" stated in the article because of the cooking method. So, although this 145 degree approach is interesting, I don't think I'm going to embrace it just yet.
I don't have time right now, but it would be fun if somebody on the forum who does, cooked up some 145 degree chicken and shared their results with us. Any takers?
Hub
