Tips, Tricks & Just Good Advice! > Articles & Links of Interest
Eating Pink Chicken?
ACW3:
I was brought up to make sure that the "bloody-looking juices from a chicken" meant it was not cooked properly. I know you can eat "pinK pork, too. I don't. I like my pork well done. Lamb, on the other hand, I eat medium rare, sometimes. Usually my wife dictates that the lamb be at least medium, which is fine with me also.
Steaks are a different matter altogether.
Art
Pappymn:
Just had some perfect 145 degree pork chop 8)
teesquare:
Chicken and ground meats...165F. Period. No less for me! Use a digital probe thermometer - and do not guess.
I laugh every time I see people try to explain how they know exactly when a steak is rare, med. rare, med, etc...by mashing on their thumb. NO 2 pieces of meat will necessarily cook exactly alike. They might...they might not.
Temperature is the ONLY knowing way to keep people that you feed safe - when it comes to chicken, and ground meat of any kind.
rwalters:
Under cooked chicken is not only unsafe, but IMO has a disgusting texture. 160° for white meat, and I prefer 185-190° for dark meat. Personally, I'm a dark meat kinda guy...the white stuff is just to bland. Made a bunch of drumsticks on my Kamado Joe yesterday...took them up to 185-190°, and had quite a few compliments from our guests. Works for me ;)
muebe:
White meat done at 140F in Sous Vide is so good.
Dark meat I do at 170F in Sous Vide.
I trust my Thermapen and if the juices run clear. A little bit of red at the bones is normal.
And smoke does give a pinkish color
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