The “pink” in chicken is actually myoglobin, the same protein that makes red meat red and dark meat dark. If you are concerned about whether or not your meat is safe to eat, use a thermometer like the @combustion.inc one that I used in this video. I’m not getting paid to say this, but it’s designed by fellow food science video nerd @chrisyoungcooks so I wanted to share it with you. It’s the only one I know of with a safe cook setting that actually does all the math for you and can tell you when your meat is safe to eat.
#foodscience #cooking #chicken
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The "pink" in chicken is actually myoglobin, the same protein that makes red meat red and dark meat dark. If you are concerned about whether or not your meat is safe to eat, use a thermometer like the Combustion Inc one that I used in this video. I'm not getting paid to say this, but it's designed by fellow food science YouTuber Chris Young, so I wanted to share it with you. It's the only one I know of with a safe cook setting that actually does all the math for you and can tell you when your meat is safe to eat. And if you like it, you should 100% go check out his channel too.
#foodscience #cooking #chicken
No thank you. 😂
not very safe for the chicken that you murdered
There's also rest cooking that can happen when cooking at a high heat if the food is getting to temp you often can pull it off at like 155 and as it rests in the pan with no heat itll get up to 165
This is a super cool fun fact but I'll probably keep drying my chicken out because I'm terrified of undercooked chicken 🫡
Maybe cookingwithJack was onto something
I do not like juicy chicken
I sous vide chicken at 145 about a year ago and it was juiciest chicken I've ever had. Was like a prime steak
That’s nasty 🤮
I have 0 technical skill cooking and cooking my chicken to 155 and letting it rest for a minute makes the biggest difference of any tip I’ve ever seen. Don’t chase “crunchy skin” chase flavorful meat
I heard he died
Remember, the Beasties said it best.
"Low and slow, that is the tempo."
This is the biggest Bullshit ever
I always cook until 175 but slow cook
Please dont listen to this "person" you can absolutely cook chicken to the safe temp of 165 and it still remain its juiciness
I like to boil my chicken for no less than 6 hours, while making sure to change the water every 30 minutes.
Just like mom used to make 😋
Make the right decision
Friendly reminder, that calculation is for exposed bacteria, and alone with no reproduction, do not rely on time, be safe and cook your chicken
Erm – s that pink chicken or just straight up blood? – That looks like salmonela to me but you do you mate.
This is why i hate cooking chicken. Beef is so much simpler and safe.
Nice try diddy
You know, I never really thought of it this way, but it makes a lot of sense… I dig this.
Just because you can doesn't mean you should
Difference between pink and raw
I predicted the red hat anointing months ago. We’re on the same wavelength
If you have an immersion circulator you can do 145 for an hour. Long live Sous Vide.