3659: Decent Assault

[Keith]

Only dumb idiots who we don't need around anyway

[XenoTitty]

Originally Posted by thirteen

That was after she started asking questions.

You’re 100% wrong, go back and listen if you like. Keith read the correct information about temperature and color and she was still acting like he said take it out of the fridge and have a bite. Most people don’t have meat thermometers?! Isn’t that more the issue than “color misinformation”?! It doesn’t seem like they were too concerned with internal temps or done-ness if they can’t even bother to get a meat thermometer off Amazon. CMON PEOPLE

[thirteen]

People are listening to your show and taking your advice, whether you like it or not.

Claiming that you can have "pink" chicken is just a bad thing to say in this world. Also, I love Keith but he doesn't have as much cooking experience as Chemda does.

And no, not everyone can afford to have every little extra kitchen tool in the world. It's cheap now, sure, but not something people think they need to have around at all times.

I've been making chicken and turkey dishes for years and colour and texture is very important to the outcome.

[CsisandDesist]

There is a great cooking book for nerds like myself, called The Food Lab, by J Kenzi Lopez-Alt, which talks about cooking in scientific terms. Not surprisingly there is two full pages on Chicken Temperature and Safety, and there is a discussion on the USDA guidelines etc.

There is a chart where it shows how long it takes to to kill the bacteria in various meats and different temperatures. The USDA recommendation of 165 degrees is because all bacteria is killed instantaneously, so they are being extra safe and you end up eating dry, stringy chicken.

So for chicken the highlights are:

Degrees. Time for Chicken
145. 8.4 minutes
150. 2.7 minutes
155 44.2 seconds
160. 13.7 seconds
165. Instantaneous

A paragraph after the chart:

So, at 165 F, the chicken is safe pretty much instantaneously. This is why the USDA sets 165 F as the lower limit for their general guidelines. At 155 F, the same bacterial reduction takes 44.2 seconds to occur in chicken. At 150 F, 2.7 minutes: 2.7 minutes! That's all!

What this means is that as long as chicken starts at 150 F or higher for at least 2.7 minutes, it is as safe as chicken that has been cooked to 165 F.


Further down:

My mom often comments on how incredibly moist my roast chicken is, believing that it's some secret technique or marinade I'm using to get it that way. Want to know the secret? Just don't overcook it.

Chicken is pink/pale pink at anything below 150 degrees or so, so you just need to let it rest for the prescribed time.

[XenoTitty]

Originally Posted by thirteen

And no, not everyone can afford to have every little extra kitchen tool in the world.

Oh yeah I forgot I said people needed every little extra kitchen tool in the world. Keith how do you deal with these tricksters?!

[Keith]

Maybe some people were physically abused with meat thermometers when they were a kid!

[ThePinkSuperhero]

The conjoined twins are on Tiktok! I was happy to hear their names, they seem really cool.

[DeathInGrasp]

Thinking of the conjoined twins… the health insurance question was great, indeed both need insured at whatever employer they’d work at because they share a huge portion of their same body. From a healthcare provider perspective, if they are hospitalized it’s so murky defining which one is which when charting on them. Like if it’s a problem that affects both (let’s say bladder infection, they both share the same bladder) they’d have to have two separate charts and two separate patients to chart on for the same infection, right?

[EricJsScreename]

The chicken argument had me dying haha I feel this topic (hopefully) being brought up for the next month and a half, to each guest WE NEED TO GET TO THE BOTTOM OF THIS!

[Hera Again]

https://www.amazon.com/Thermometer-D...ps%2C88&sr=8-7

$12. Come on now. Take the chicken out at 160 and let it come up to 165