Many people will check their chicken’s doneness by checking to see if it is firm when pressed, if it is no longer pink inside, or if the juices run clear when the chicken is cut.īut those methods are seriously flawed! By the time chicken is “firm,” the proteins in the meat will have squeezed out much of their water, making the chicken dry. The mistake most people make is not bothering to check the actual temperature of their chicken! Instead, they rely on physical indicators of doneness from a pre-technological era. And most people know that the recommended safe internal temp for chicken is 165☏ (74☌). The USDA publishes critical food safety temperatures for all foods, including chicken, that reflect the heat needed to kill the bacteria commonly associated with those foods.
Of course, you needn’t necessarily freak out about that, because Salmonella, just like other harmful bacteria, can easily be killed by cooking food to a high enough temperature. The truth is that the chance that there is Salmonella in the particular portion of raw chicken you are preparing to cook is extremely high. Why is that? Read on to learn! Cooked chicken temps: safety concernsĪll poultry, chicken included, have Salmonella bacteria endemic to their bodies-meaning that every single chicken has some Salmonella in it. Overcooked chicken doesn’t “taste like chicken” anymore, it tastes more like chalk. Fearful of contracting a food-borne illness from undercooked poultry, many Americans roast, fry, bake, or grill their chicken until it is dry, tough, and rubbery. From freezer meals to BBQ chicken to fried cutlets, from restaurant chefs to college-dorm cooks, chicken is truly one of America’s favorite meats.Īnd yet chicken is too often woefully overcooked. The number of dinners in America that include chicken is astonishing.
0 kommentar(er)
