For those of us living after the 19th century 55 degrees is the amount of time to start killing pathogens, 60 ℃ needed to take 35 minutes, down to 14 minutes at 63 ℃, 66 ℃ is 5 min, 69 ℃ is 1 min, 72 ℃ is just half a minute, and 74 ℃ is instantaneous.
Probably worth adding that just putting a piece of chicken in the oven at 100 ℃ is obviously not going to kill all bacteria. It takes time for the heat to be transferred from the oven to the room-temperature (or colder) internals of the chicken.
I read this to mean the temperature using a meat thermometer, poking it in the thickest part.
Yeah exactly, that would be correct. The need to do something like that was what I was trying to point to.
Keep in mind that this graph shows core temperature. It is obvious to most but it should be written down.
Don’t want someone with little to no cooking experience look at this chart and put his huge turkey for a couple of seconds in the oven at 165°F / 74°C 😅
Can someone translate from freedom into logical
What is that in a normal unit?
so the bird needs to hit that temp before the clock starts, right?
Yes, the center of the meat
Life hack: if you don’t eat meat you don’t need to worry about meatborne illnesses.
My friend, you have no idea how much time I have spent searching for something like this on google. This is incredibly useful. I have saved this to my camera roll.
Naturally searching anything with “chicken” and “cook” present returns hundreds of recipe websites or food safety “articles” that all copy and paste “the fda says 165” with no further thought.
I knew a chart like this must exist, but had given up the search. Sincerely, thank you.
Not OP but it warms my heart (though not enough to pasteurized it) to see that some good can come out of shitposting after all.
I just don’t want my homies to get salmonella
If you wait to pull your chicken off until you confirm a 165F internal it’s already over cooked 😭
Look up sous vide cooking times, those people are obsessed with finding the minimum amount of time to cook any given thing at any given temperature. “If you’re willing to cook your chicken for 4 hours, you can cook at 130 F. I don’t recommend it, because it has the texture of raw chicken, but you can.”
https://douglasbaldwin.com/sous-vide.html
This is the site you want. While it focuses on sous vide, the temp charts will still work for any oven or grill or anything.
c-camera roll?
Phone picture album roll? Photo reel? Downloads folder! But on a phone. Apple hates calling things folders idk lol
Real talk, “pasteurize” is the stupidest most misaligned word that could have possibly been used for the process of sterilizing via heat.
https://en.wikipedia.org/wiki/Louis_Pasteur
It’s named after the inventor of the process though. Heat things to kill bacteria.
Oh that makes sense
Oh that makes sense
Pasteurized products are not sterile.
Sterilization should only be used to describe processes that leave no living microorganisms or fruitable spores behind.
It should be “Pasteurize”, as it’s named after Louis Pasteur. And the specific process he invented dramatically increases the shelf life of milk using very high temperatures for a very short time… Without changing the milk texture or cooking it very much.
So pasteurization is a process that sterilises did with heat. But I don’t think it works on meat.
I’m finding the way the points and the y-axis are lining up to be, dare I say, mildly infuriating. Why is 82 at 70? Why is 0 not at 0?
I do not eat chicken but thank you for this information!
Medium-rare chicken bros hate this chart!
Not very helpful for real world cooking.
Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that’s what I’ve done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I’d argue the opposite - this is very helpful for real world cooking.
I use these curves for real world cooking constantly, both sous vide and other methods. Why wouldn’t this be useful for real world cooking?
Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn’t hammer it to death.
Try chicken cooked only to 150 sometime. It really does make a positive difference. Extra juicy and extra tender
Maybe more useful for sous vide. Not a big fan of putting food in hot bags of plastic, though.
