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.
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.
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.