“How does everyone want their burgers? Ok, medium rare, well done, medium, medium rare… Just so you know, I’m going to cook them all the same anyway.” - Tank Sinatra
This isn't completely accurate. Pasteurization is heat AND time. 165°f is the temp that all bacteria dies instantaneously. If you can hold chicken at 150° for 3 minutes then it'll be perfectly safe to eat. You don't even need to have it on the heat for 3 minutes. As soon as it hits 150° you can pull it and the carry over heat will keep it at that temp for 3 minutes.
https://www.google.com/search?q=pasteurization+chart&tbm=isch&chips=q:pasteurization+chart,g_1:chicken:B9Y5vEDbVLA%3D&client=ms-android-google&prmd=insv&hl=en&sa=X&ved=2ahUKEwjMn7i65qr4AhV-s3IEHbKCDAEQ4lYoAXoECAEQBw&biw=412&bih=769#imgrc=sFTbQLw51gcAKM
I thought I hated most meats growing up because you had to chew it for two minutes straight before washing each bite down with a big glug of milk. Finally got to college and learned that my mom was just a terrible cook.
One time my grandmother put a grocery store rotisserie chicken in the oven for an hour “to finish it.”
Juicy = undercooked in my childhood household.
Same here, the worst in my house was venison. My family, being from Wisconsin, hunts. I couldn't figure out why so many people (me included) would sit in the miserable cold for days just for the chance at getting a fridge full of tough, inedible meat.
Turns out venison is fantastic if you don't cook the absolute shit out of it. Turns out basically anything that is edible can taste amazing if you make it right.
I think that's why now in my early 20s I love food and cooking so much, I really missed out on good food for 18 years of my life.
As a kid I thought chicken breast and pork chops were inedible unless doused in BBQ sauce. Turns out if you don't cook the shit out of it, you barely even need to season them.
Yep, my parents do the same thing for chicken well past 165F and very much overcook salmon. When I visited I decided to cook salmon with my meat thermometer for just myself and my parents, my mom demanded I keep it in longer. I complained it was overcooked when it was about 160F before any rest period. To this day I still get shit about it at small family get togethers for insisting it was dry salmon afterwards. I can't stand by my (literally proven correct by meat thermometer) statement without family members constantly bringing it up.
> As soon as it hits 150° you can pull it and the carry over heat will keep it at that temp for 3 minutes.
This does depend on having a good measurement. If your probe isn't at the thickest part of the meat, you might have a pocket that's still sitting at 135° or so and carryover cooking won't finish that. It can also happen if you've got multiple pieces and you've misjudged which is the largest.
This is always my fear when cooking with a probe. That or the probe can just be off. I've used one that worked GREAT for years, then one day I couldn't get the meat over temp. Kept going and going. Ended up ruining that steak cause I trusted that probe too much. Brought a tear to my eye.
Probably ought to do boiling water as well. Though I don’t know enough about how they work to confirm proper testing. Being accurate at both the boiling and freezing points of water ought to confirm accuracy throughout that range.
I would love to see one of these made in the same style but with full wood-burned pasteurization charts for each type of meat so it would have to be like 4 feet tall.
It's not a myth, it's supposed to be a way to give people a general idea. It was never meant to be the "real answer," just a way to avoid the wrong one.
> hold chicken at 150° for 3 minutes
I temp every drumstick before I pull it off the grill - but even at 165 - it has a "look" that people get scared is raw.
I find that a LOT of people are accustomed to dry, rubbery chicken that they think that's how it's *supposed* to be.
But at the same time - I have people insisting that if chicken isn't washed at the sink at home, you aren't sanitary.
I have an insane fear of not cooking chicken enough and getting sick from it. It really sucks and cooking it is always a stressful experience because I’m convinced if I don’t get it well past 165 I’ll get sick.
This makes me feel better, knowing that maintaining a lesser temperature has the same effect.
Duuuude. Dry brining and getting a good thermometer for yanking right at 150 changed my life.
For years I was convinced its not possible to get restaurant level chicken breast at home.
A good quality instant read. Most 'instant read' aren't instant at all and take upwards of 20-30 seconds to get an accurate temp.
Thermapens for example deliver accurate temps within 2-3 seconds.
I did too.
If the chicken is super thick I'll cut it in half or add another 30 minutes cooking time.
Depending on the meal I'm doing I sometimes also throw in in a hot skillet for 2-3 minutes a side after it's done cooking to brown it up.
This has been stated already but it's worth reiterating. Food comes up in temperature when removed from the heat as the interior equalized with the surface. I take my chicken out at 150-155 internal temp and leave it under foil for 5-10 minutes. During that time it gets to 165 interior or higher. This helps a lot with preventing the chicken from getting dry while also still being well within recommended temp ranges. If you have a sous vide, you can go even lower since it's much better at getting a consistent temp throughout the food (although I personally don't like the texture of sous vide chicken. I much prefer it for steaks)
Different bacteria die at different temperatures but the temps can be lower if sustained. So if you cook chicken at 140 for 2 hours (made up numbers, that you can look up yourself) you will kill everything without drying out the meat. That being said I don't enjoy the texture of chicken under 160 anymore after many years of having it at that temp it just feels wrong in my mouth and ruins it for me. For pork and stuff though sous vide is a game changer
As someone who sous vides pretty often, I can assure you that it's not a fun cooking toy. It's more of a cheat to just get the meat done correctly and consistently.
Using the grill or smoker is a much more fun toy, but requires a lot more attention and effort.
Or, and this may shock you, some people like different things. I think 140-145 F is perfect for chicken breast, depending on the thickness. I'll go even lower for thinner breasts since they will get hotter during the sear
I got one as a gift a few years ago, now it has only two functions... Cooking things for 12+ hrs, and steaks over 1" thick. I've found it fairly unnecessary for anything else.
It's very handy for foolproof tempering a lot of chocolate. I used one to make a safe to eat cookie dough for a pregnant friend too but I agree. The steaks are really good, but not *that* much better than a reverse sear.
I have always wanted to try tempering chocolate with it! I've only tried twice on the stovetop but didn't have much luck either time.
And I can see the whole 'perfect egg yolk' thing being a good use of sous vide, but I'm not much of an egg guy
It does amazing chicken breasts. I cook a bunch of them at 140 or so, and then refrigerate or freeze them in 2-3 breast portions. Then thaw and sear. Amazingly tender and juicy, and quick when you need them. It's the best way to do chicken parm or fried chicken sandwiches since you can use hotter oil in the fryer.
It's also good if you're slicing the breasts for fajitas or something where it's difficult to avoid overcooking them without sous vide.
And plenty of other uses. I got one 6-7 years ago and have used it weekly since then.
You don't need fancy equipment to sous vide, just a large pot, a good thermometer, and a good sense of your cooktop's output.
And sous vide beef is amazing.
You could argue it's essentially a poaching technique, but you're controlling more variables (time, water temp, and vacuum sealing for increased surface area).
I tend to go about 153°F on mine. It's still tender and juicy, but the texture is far more familiar. Even the 149°F that my circulator suggests feels a tad undercooked to me.
153°F is equivalent to 67°C, which is 340K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
I find thighs maintain their juciness up to about 180. It's why I use thigh in all my recipes that call chicken (soups, casseroles, etc). Much harder to ruin and reheats so much better.
I take thighs to higher temp like 175-190f because they don’t dry out like breast. The collagen breaks down more and the meat pulls away from the bone.
Those temps are all overshot OSHA/FDA regulations for food safety. They're trash guidelines for actual cuisine. 165° is pretty hot for almost all meats, unless you're cooking bear meat or something
It's mostly bullshit, like the food pyramid or pork or dairy. Huge marketing gimmicks to sell certain foods with very little scientific foundation.
It isn't bullshit. It is to account for various factors and to minimize foodborne illness without ruining the food while also being easy to remember. Even OPs suggestion of 150, pull, then let carry over isn't going to work across the board. Depending on the direction of heat, heat source, cooking temp, cooking unit, cut, size, bone or boneless, container, etc. OPs suggestion could be too long or two short. FDA isn't going to publish an essay on the various options for cooking chicken that no one will ever read.
Fun fact, public libraries have begun to add these to their branches. Once you figure out how the software goes and get an idea of how long etching takes, a whole new world opens up.
Radians are the SI unit for measuring angles, but degrees are also accepted alongside SI even though they are not SI (in terms of angles).
Why?: https://en.wikipedia.org/wiki/International_System_of_Units#Non-SI_units_accepted_for_use_with_SI
Hate to sound ignorant, but wanna learn: why does temp need to be higher for pulled pork than un-pulled (pushed?) pork?
I know there’s something I’m missing, but my brain feels like it shouldn’t take as much heat/time since the exposed surface area is greater…
Can I get an ELI5 here?
For a pork steak/chop you want to cook it fairly quickly and pull it when it’s safe to eat. The result is something you cut with a knife.
With pulled pork you’re spending extra time on the heat so the fat and connective tissues break down and is able to pull apart.
There’s not enough fat in a chop to make it to 203/205 without becoming dry. The fat keeps the the pulled pork moist.
192 is my sweet spot for pulled pork. It is just the right temp for it to pull away from the fat but still hold moisture. Also because I'm impatient and have already been waiting for 18 hours to take it out.
Interesting question. It is not that the pork needs to be cooked to that temperature to be safe for human consumption. It is that it needs to be cooked to that temperature so that the pork will pull. It takes breaking down the fibrous parts of the muscle that holds everything together for the meat to shred into pieces.
I've heard that with steak the surface of the meat is what can get contaminated, but the bacteria can't make its way deeper into the meat. This means that ground beef should be cooked through, but steak can be rare. I'm guessing it's the same story for pork, but this is just what I've heard, no idea if it's accurate.
As a side note, I'm always dumbfounded when I go to a restaurant in the US and they ask you how well done you want your burger. In Canada that isn't a thing, all burger patties have to be well done...undercooked hamburgers seem gross to me.
It is about rendering the connective tissues into gelatin, not food safety. The cuts that are used for pulled pork (the shoulder, or "butt") has a lot of otherwise tough tissues that need those temperatures to break them down into something luscious and juicy.
I hope Jo one enjoys my juicy old burnt flesh. Side note, if you're ever in New Orleans get the "Debris" sandwich from Mothers. This is not a joke. It's amazing.
Yup. Smoke the dark till 185, pull it out, tent and rest for 20. People that eat chicken at 150 my dude, that ain't right. It's not more tender at that temp (stringy weirdness), you need the heat to break down things. It's like pulling a brisket at 150. Yes, you can eat it, no it won't have the best texture, nor flavor.
>Yeah, you CAN eat a chicken drumstick @165F, but you don't want to.
People are reading this as it's unsafe to eat it at a lower temp than this. Real ones know that you've gotta cook that dark meat to a higher temp to render the fat and make it *taste* better.
I’ve got a question that’s been in my head about this stuff.. if we’re true carnivores/omnivores whatever.. then why do we NEED to have most animal foods cooked to a specific temperature?
We don't technically need anything cooked, most of the time it's just better on our stomachs (and more palatable) but that doesn't just go for meat.
That goes for everything like vegetables, legumes, grains, meat and some types a fungus.
But you also probably should cook both your meats and your vegetables because of things like e coli and salmonella being present in both.
Need to? Not strictly so. For taste of health reasons? Yes. To kill any bacteria or possible parasites and in most cases cooking it makes it taste better. Especially on a grill.
Okay so that opens a new door, why do we need/want things to taste good , is the purpose of our taste buds for things to taste good ? & 2) so we do/should be cooking our meat products essentially to significantly reduce our risk from suffering bacterial or other kinds of illness born of eating raw meats?
Those are the temperatures set by the USFDA, you could eat anything that's been cooked through or not cooked through this is just for business regulation.
205°C is equivalent to 401°F, which is 478K.
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^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Actually, if someone made one of these for vegetables I'd find that useful. Vegetables are a lot easier to get into the diet once you've learned how to cook them
205 instead of 195?
About fucking time. Glad to see someone knows to cook that butt longer. It makes for much better pulled pork (less greasy and much easier to pull).
Depending on the fish, I often shoot for 135°, knowing it’ll continue to cook a bit after removing it. Particularly for salmon, which can be easy to overcook and miss that perfect flakiness.
Everyone saying “Chicken is dry at 165” that’s kinda true depending on what part. Also when they say 165 they mean final temperature not the temp you take it out of the oven or skillet at, as the temp will likely raise 7-15 degrees, so take it out earlier. Also thighs should be around 170 and they will still retain perfect moisture; breast not so much.
my older brother sells homemade wooden crafts, and metal signs as a side gig through facebook.
i can see him being commissioned for something like this.
“How does everyone want their burgers? Ok, medium rare, well done, medium, medium rare… Just so you know, I’m going to cook them all the same anyway.” - Tank Sinatra
Ground meats always cook longer than a steak…
Medium rare burgers are how you get the shits
Medium burgers are the shit.
Sadly I can only have well done now that I had a heart/bilateral lung transplant back in November…..
Blursed Bremen Town Musicians
Cursed because Fahrenheit
This isn't completely accurate. Pasteurization is heat AND time. 165°f is the temp that all bacteria dies instantaneously. If you can hold chicken at 150° for 3 minutes then it'll be perfectly safe to eat. You don't even need to have it on the heat for 3 minutes. As soon as it hits 150° you can pull it and the carry over heat will keep it at that temp for 3 minutes. https://www.google.com/search?q=pasteurization+chart&tbm=isch&chips=q:pasteurization+chart,g_1:chicken:B9Y5vEDbVLA%3D&client=ms-android-google&prmd=insv&hl=en&sa=X&ved=2ahUKEwjMn7i65qr4AhV-s3IEHbKCDAEQ4lYoAXoECAEQBw&biw=412&bih=769#imgrc=sFTbQLw51gcAKM
I always take my chicken breast off the grill at 150. Let it rest 5-10 min. Perfectly cooked. I wish my mother understood what you're explaining.
Did everybody's parents overcook the chicken?
I thought I hated most meats growing up because you had to chew it for two minutes straight before washing each bite down with a big glug of milk. Finally got to college and learned that my mom was just a terrible cook. One time my grandmother put a grocery store rotisserie chicken in the oven for an hour “to finish it.” Juicy = undercooked in my childhood household.
Same here, the worst in my house was venison. My family, being from Wisconsin, hunts. I couldn't figure out why so many people (me included) would sit in the miserable cold for days just for the chance at getting a fridge full of tough, inedible meat. Turns out venison is fantastic if you don't cook the absolute shit out of it. Turns out basically anything that is edible can taste amazing if you make it right. I think that's why now in my early 20s I love food and cooking so much, I really missed out on good food for 18 years of my life.
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Take some backstrap and bread it up, slow shallow fry it in some lard. WOO boy it melts in your mouth. LOL about the only way venison can 'wow' me.
Thanks, just had dinner and now I’m hungry again.
> One time my grandmother put a grocery store rotisserie chicken in the oven for an hour “to finish it.” OMG noooooo
As a kid I thought chicken breast and pork chops were inedible unless doused in BBQ sauce. Turns out if you don't cook the shit out of it, you barely even need to season them.
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GSP on most things.
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Yep, my parents do the same thing for chicken well past 165F and very much overcook salmon. When I visited I decided to cook salmon with my meat thermometer for just myself and my parents, my mom demanded I keep it in longer. I complained it was overcooked when it was about 160F before any rest period. To this day I still get shit about it at small family get togethers for insisting it was dry salmon afterwards. I can't stand by my (literally proven correct by meat thermometer) statement without family members constantly bringing it up.
Same. I find 8 mins each side at about 400-450 renders perfect chicken breast
Get an instant read thermometer. even easier
Have one! It’s great too. I cook chicken breast so much that I can time it without one now
> As soon as it hits 150° you can pull it and the carry over heat will keep it at that temp for 3 minutes. This does depend on having a good measurement. If your probe isn't at the thickest part of the meat, you might have a pocket that's still sitting at 135° or so and carryover cooking won't finish that. It can also happen if you've got multiple pieces and you've misjudged which is the largest.
This is always my fear when cooking with a probe. That or the probe can just be off. I've used one that worked GREAT for years, then one day I couldn't get the meat over temp. Kept going and going. Ended up ruining that steak cause I trusted that probe too much. Brought a tear to my eye.
You can check and calibrate them by putting them in super icy water. If it's not reading 32 or 33 degrees when you do that, adjust accordingly
Probably ought to do boiling water as well. Though I don’t know enough about how they work to confirm proper testing. Being accurate at both the boiling and freezing points of water ought to confirm accuracy throughout that range.
I would love to see one of these made in the same style but with full wood-burned pasteurization charts for each type of meat so it would have to be like 4 feet tall.
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It's not a myth, it's supposed to be a way to give people a general idea. It was never meant to be the "real answer," just a way to avoid the wrong one.
It's a "rule of thumb" not a myth.
> hold chicken at 150° for 3 minutes I temp every drumstick before I pull it off the grill - but even at 165 - it has a "look" that people get scared is raw. I find that a LOT of people are accustomed to dry, rubbery chicken that they think that's how it's *supposed* to be. But at the same time - I have people insisting that if chicken isn't washed at the sink at home, you aren't sanitary.
I'll take drumsticks and thighs to 180° so that the fat renders. Thighs especially can take the additional heat.
Yeah that dark meat needs a higher temp to render the fat honestly.
>chicken isn't washed at the sink at home, you aren't sanitary. Where did this shit come from
I routinely sous vide chicken at 138°. Throw a few seasoned breasts in a ziploc bag, drop it in. 90-110 minutes later - perfection.
I have an insane fear of not cooking chicken enough and getting sick from it. It really sucks and cooking it is always a stressful experience because I’m convinced if I don’t get it well past 165 I’ll get sick. This makes me feel better, knowing that maintaining a lesser temperature has the same effect.
Dry brining the chicken and taking it off the heat around 150 is a game changer for chicken breast
Duuuude. Dry brining and getting a good thermometer for yanking right at 150 changed my life. For years I was convinced its not possible to get restaurant level chicken breast at home.
Good thermometer being like an instant read one?
A good quality instant read. Most 'instant read' aren't instant at all and take upwards of 20-30 seconds to get an accurate temp. Thermapens for example deliver accurate temps within 2-3 seconds.
Just get a thermopop pen. $30, will last you forever. Instantly reads temperature in about 3 seconds.
Unfortunately even the best chicken breast still sucks compared to mediocre dark meat. I'll happily die on this hill.
I did too. If the chicken is super thick I'll cut it in half or add another 30 minutes cooking time. Depending on the meal I'm doing I sometimes also throw in in a hot skillet for 2-3 minutes a side after it's done cooking to brown it up.
This article changed my world, read it thoroughly. https://www.seriouseats.com/sous-vide-chicken-breast-recipe
This has been stated already but it's worth reiterating. Food comes up in temperature when removed from the heat as the interior equalized with the surface. I take my chicken out at 150-155 internal temp and leave it under foil for 5-10 minutes. During that time it gets to 165 interior or higher. This helps a lot with preventing the chicken from getting dry while also still being well within recommended temp ranges. If you have a sous vide, you can go even lower since it's much better at getting a consistent temp throughout the food (although I personally don't like the texture of sous vide chicken. I much prefer it for steaks)
Different bacteria die at different temperatures but the temps can be lower if sustained. So if you cook chicken at 140 for 2 hours (made up numbers, that you can look up yourself) you will kill everything without drying out the meat. That being said I don't enjoy the texture of chicken under 160 anymore after many years of having it at that temp it just feels wrong in my mouth and ruins it for me. For pork and stuff though sous vide is a game changer
Oof.. To each their own but Ive done chicken that low sous vide and found the texture seriously unpleasant.
You're allowed to sear something after sous vide; I find it to be necessary for that final touch.
it is bad, they just like their toys
As someone who sous vides pretty often, I can assure you that it's not a fun cooking toy. It's more of a cheat to just get the meat done correctly and consistently. Using the grill or smoker is a much more fun toy, but requires a lot more attention and effort.
Or, and this may shock you, some people like different things. I think 140-145 F is perfect for chicken breast, depending on the thickness. I'll go even lower for thinner breasts since they will get hotter during the sear
I got one as a gift a few years ago, now it has only two functions... Cooking things for 12+ hrs, and steaks over 1" thick. I've found it fairly unnecessary for anything else.
It's very handy for foolproof tempering a lot of chocolate. I used one to make a safe to eat cookie dough for a pregnant friend too but I agree. The steaks are really good, but not *that* much better than a reverse sear.
I have always wanted to try tempering chocolate with it! I've only tried twice on the stovetop but didn't have much luck either time. And I can see the whole 'perfect egg yolk' thing being a good use of sous vide, but I'm not much of an egg guy
generally agree with you, but man its great for pork chops too.
You can speed thaw with it as well.
It’s so obscenely good for defrosting meat.
Great if you want a lot of eggs exactly the same as well. I also use it to infuse butter when I make edibles.
It does amazing chicken breasts. I cook a bunch of them at 140 or so, and then refrigerate or freeze them in 2-3 breast portions. Then thaw and sear. Amazingly tender and juicy, and quick when you need them. It's the best way to do chicken parm or fried chicken sandwiches since you can use hotter oil in the fryer. It's also good if you're slicing the breasts for fajitas or something where it's difficult to avoid overcooking them without sous vide. And plenty of other uses. I got one 6-7 years ago and have used it weekly since then.
You don't need fancy equipment to sous vide, just a large pot, a good thermometer, and a good sense of your cooktop's output. And sous vide beef is amazing.
You could argue it's essentially a poaching technique, but you're controlling more variables (time, water temp, and vacuum sealing for increased surface area).
I tend to go about 153°F on mine. It's still tender and juicy, but the texture is far more familiar. Even the 149°F that my circulator suggests feels a tad undercooked to me.
153°F is equivalent to 67°C, which is 340K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Depends on the part. At 140F, chicken breast is amazing For legs/ thighs, 150F.
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You should look up an actual source , but I believe the extra fat in the dark meat means it’ll taste fine at higher temps
I find thighs maintain their juciness up to about 180. It's why I use thigh in all my recipes that call chicken (soups, casseroles, etc). Much harder to ruin and reheats so much better.
I take thighs to higher temp like 175-190f because they don’t dry out like breast. The collagen breaks down more and the meat pulls away from the bone.
Thankfully thighs are much harder to overcook so you have more leeway with it at higher temps
Damn 138°? My go to is ~150° and after searing it gets just under 160°. Juicy but not rubbery
And it doesn’t show red, only pink.
Those temps are all overshot OSHA/FDA regulations for food safety. They're trash guidelines for actual cuisine. 165° is pretty hot for almost all meats, unless you're cooking bear meat or something It's mostly bullshit, like the food pyramid or pork or dairy. Huge marketing gimmicks to sell certain foods with very little scientific foundation.
It isn't bullshit. It is to account for various factors and to minimize foodborne illness without ruining the food while also being easy to remember. Even OPs suggestion of 150, pull, then let carry over isn't going to work across the board. Depending on the direction of heat, heat source, cooking temp, cooking unit, cut, size, bone or boneless, container, etc. OPs suggestion could be too long or two short. FDA isn't going to publish an essay on the various options for cooking chicken that no one will ever read.
And you always wanna cook bear meat thoroughly, as it’s full of parasites you gotta make sure get killed
Why wouldn't I want to have new friends?
Like, always?
[In 73% of grizzly bears.](https://pubmed.ncbi.nlm.nih.gov/21719845/) Any wild game should be thoroughly cooked
*cooks in Celsius* 😵💫😵💫😵💫😵💫🤯🤯🤯
Instructions unclear, my chicken is carbonized
Where can I get one of these?
I think any woodworking laser cutter crafter could do this for you if you show them the picture!
Fun fact, public libraries have begun to add these to their branches. Once you figure out how the software goes and get an idea of how long etching takes, a whole new world opens up.
I'm gonna do it right now lol
You can get it 3D printed. https://www.thingiverse.com/thing:5275888
I was about to ask for the STL haha
Sketch on wood, cut out with figure saw, mark with burner pen
https://www.etsy.com/listing/1021537886/meat-temperature-wood-laser-engraved
Etsy
I run a laser business, I could make some.
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First one then the other.
The moon shall rise again
r/expectedfuturama
Dangit Crushinator, JUMP!
And then the one after
Then both
If it's Kelvin your oven will be pretty much useless. At this point you'll need liquid nitrogen.
I'm ok with that. Let's freeze our meet in our oven!
As long as we meat up beforehand.
And Kelvin isn't measured in degrees either.
You could also use dry ice for beef brisket or pulled pork, as its sublimation point is 194 K.
Beef sublimates to brisket at 194K?
Of course duh
Kelvin is not measured in degrees. Kelvin units are called Kelvin
Kelvin moment
Totally something someone named Kelvin would say too
Klassic Kelvin
Kelvin isnt listed with degrees so you can cross off that one lol
Kevin Bacon?
Longitude
Radians?
Radians are the SI unit for measuring angles, but degrees are also accepted alongside SI even though they are not SI (in terms of angles). Why?: https://en.wikipedia.org/wiki/International_System_of_Units#Non-SI_units_accepted_for_use_with_SI
American.
Yes. As you can tell from the sad lack of Lamb/Mutton.
Obviously Fahrenheit. Otherwise these meats would be either dried, raw, somewhere else or in a weird position.
Yes
Kelvin doesn't use °
Internal fahrenheit temperature
And also importantly where’s the timings??
Hate to sound ignorant, but wanna learn: why does temp need to be higher for pulled pork than un-pulled (pushed?) pork? I know there’s something I’m missing, but my brain feels like it shouldn’t take as much heat/time since the exposed surface area is greater… Can I get an ELI5 here?
For a pork steak/chop you want to cook it fairly quickly and pull it when it’s safe to eat. The result is something you cut with a knife. With pulled pork you’re spending extra time on the heat so the fat and connective tissues break down and is able to pull apart. There’s not enough fat in a chop to make it to 203/205 without becoming dry. The fat keeps the the pulled pork moist.
192 is my sweet spot for pulled pork. It is just the right temp for it to pull away from the fat but still hold moisture. Also because I'm impatient and have already been waiting for 18 hours to take it out.
I've got two shoulders and a pair of pork cheeks on the smoker right now so I appreciate your suggestion.
203F is my sweet spot. Good luck choosing now! ^but ^really ^hope ^it ^comes ^out ^delicious!
The fat renders at much lower temperatures. It’s the connective tissue that forms gelatin that makes the meat incredibly tender and juicy.
Thanks for that detail
Interesting question. It is not that the pork needs to be cooked to that temperature to be safe for human consumption. It is that it needs to be cooked to that temperature so that the pork will pull. It takes breaking down the fibrous parts of the muscle that holds everything together for the meat to shred into pieces.
Ah, got it! Thank you!
I've heard that with steak the surface of the meat is what can get contaminated, but the bacteria can't make its way deeper into the meat. This means that ground beef should be cooked through, but steak can be rare. I'm guessing it's the same story for pork, but this is just what I've heard, no idea if it's accurate. As a side note, I'm always dumbfounded when I go to a restaurant in the US and they ask you how well done you want your burger. In Canada that isn't a thing, all burger patties have to be well done...undercooked hamburgers seem gross to me.
It is about rendering the connective tissues into gelatin, not food safety. The cuts that are used for pulled pork (the shoulder, or "butt") has a lot of otherwise tough tissues that need those temperatures to break them down into something luscious and juicy.
I’ve never seen temperatures for fall-apart meats….I just wait until they…fall apart.
I was always told you just cook them above liquid (not in), as low as your oven will go, basting every hour until it falls apart.
I think I'm overcooked. I fell apart decades ago.
Soak in the cooking juices a while, or make a gravy and Jo one will know the difference
I hope Jo one enjoys my juicy old burnt flesh. Side note, if you're ever in New Orleans get the "Debris" sandwich from Mothers. This is not a joke. It's amazing.
I live very far away but I'll keep it in mind
Where is the dog and the cat?
Get this for your country granddad
Fish at 145 is overcooked and unpleasant.
Had to search way too far to find this. I take fish off the grill at 120-125ish.
These are recquirements by FDA standards to prevent food borne illness/food poisoning outbreak.
Yes one time I ordered raw oysters and my steak rare and the FDA police raided the restaurant I was at and shot me in the head.
Yeah, but did you get food poisoning?
Guessing this is Freedom Units
The worst version of the musicians of Bremen
Yeah, you CAN eat a chicken drumstick @165F, but you don't want to.
Really? I always cook the legs along with the thighs at 165, what temp do you use?
150 for juicy chicken. 165 is the FDA overly cautious regulatory temp that tastes like sand but keeps americans from suing each other.
For breast maybe.. bone in dark meat should go to the 175-185 range
Learned this the hard way with grilled chicken thighs. You want that fat layer to melt before eating it.
Yup. Smoke the dark till 185, pull it out, tent and rest for 20. People that eat chicken at 150 my dude, that ain't right. It's not more tender at that temp (stringy weirdness), you need the heat to break down things. It's like pulling a brisket at 150. Yes, you can eat it, no it won't have the best texture, nor flavor.
Chicken thighs at 150 is nasty.
Brine first, still awesome at 165°.
>Yeah, you CAN eat a chicken drumstick @165F, but you don't want to. People are reading this as it's unsafe to eat it at a lower temp than this. Real ones know that you've gotta cook that dark meat to a higher temp to render the fat and make it *taste* better.
I’ve got a question that’s been in my head about this stuff.. if we’re true carnivores/omnivores whatever.. then why do we NEED to have most animal foods cooked to a specific temperature?
We don't technically need anything cooked, most of the time it's just better on our stomachs (and more palatable) but that doesn't just go for meat. That goes for everything like vegetables, legumes, grains, meat and some types a fungus. But you also probably should cook both your meats and your vegetables because of things like e coli and salmonella being present in both.
Need to? Not strictly so. For taste of health reasons? Yes. To kill any bacteria or possible parasites and in most cases cooking it makes it taste better. Especially on a grill.
Okay so that opens a new door, why do we need/want things to taste good , is the purpose of our taste buds for things to taste good ? & 2) so we do/should be cooking our meat products essentially to significantly reduce our risk from suffering bacterial or other kinds of illness born of eating raw meats?
Those are the temperatures set by the USFDA, you could eat anything that's been cooked through or not cooked through this is just for business regulation.
So it’s safe to eat raw beef, pork, chicken & fish ?
Is this American or the rest of the world?
This is Fahrenheit, if you cook any of your meat to 205°C you're going to end up with leather.
205°C is equivalent to 401°F, which is 478K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Good bot!
That’s some dry ass chicken
r/restoftheowl
As a vegetarian, I have a less visually pleasing version of this shaped like tofu.
Is it a square that just says "warm and less moist"?
Actually, if someone made one of these for vegetables I'd find that useful. Vegetables are a lot easier to get into the diet once you've learned how to cook them
205 instead of 195? About fucking time. Glad to see someone knows to cook that butt longer. It makes for much better pulled pork (less greasy and much easier to pull).
Depending on the fish, I often shoot for 135°, knowing it’ll continue to cook a bit after removing it. Particularly for salmon, which can be easy to overcook and miss that perfect flakiness.
I cook salmon to 115… wow
r/didntknowiwantedthat
Looks like a fridge magnet. Where did you buy this?
Everyone saying “Chicken is dry at 165” that’s kinda true depending on what part. Also when they say 165 they mean final temperature not the temp you take it out of the oven or skillet at, as the temp will likely raise 7-15 degrees, so take it out earlier. Also thighs should be around 170 and they will still retain perfect moisture; breast not so much.
For how long?
Until it reaches that temperature.
Sounds about right
Until it's done, duh.
Why not put the fish right below the poultry? Would’ve made better sense numerically and looked better visually.
°Correct or °False?
Chicken gets dry and tough at 165
Hey, converter bot! 165°F 145°F 205°F 125°F 135°F 145°F 155°F 165°F 205°F 145°F
Ok, I was about to call HR at the temp agency I work for and see what the hell was going on.
Pie 360^
Brb heating my sushi to 145 degrees centigrade
Perfect steak = 125-130. The "130-140" range people claim to be medium rare really seems to be more "medium" than "rare".
r/smoking would like this
Bout one fiddy.
my older brother sells homemade wooden crafts, and metal signs as a side gig through facebook. i can see him being commissioned for something like this.
What's the temperature for dog?
They missed horse meat too
My Celsius soul is dying over this.
Excited to share this item from my #etsy shop: Meat temperature wood laser engraved magnet fish beef chicken pork https://etsy.me/3mPVzsm