this post was submitted on 05 Jan 2025
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You should absolutely not wash your chicken, it is unnecessary and can splash bacteria around. Cook it to 165 F and youre 100% safe from bacteria.
You want 150f for 3 min for white meat. 165 is unnecessary unless you flash cook it, and then put it in the fridge. 165 w8ll be tough and dry. https://blog.thermoworks.com/chicken-internal-temps-everything-you-need-to-know/
Dark meat will be at like 170 when it cooks for flavor so you don't need to worry if it is cooked through it will be safe.
For the lazy:
Thankyou for using globally recognised a Standard units
Globally? Hah! America's part of the globe too, silly metric sheeple. /s
For a freedom loving country they sure do love using imperial kingdom units
We don't use "Imperial kingdom units." We use US Customary units which are different. Just like your "metric" system is different from SI.
You mean like the imperial spanners I need to buy to fit bolts from the US?
While it's possible to special order Imperial thread standard spanners, it's unlikely you are buying those. US Customary screw specifications are a separate thing, (have been so for over 100 years now), and have nothing to do with Imperial anything. There are some sizes that will fit, much as some metric wrench sizes will also fit US Customary and vice versa. But there are bunches of Imperial sizes that have no correlation to US Customary standards for machine screws.
Source: Old, cranky, retired toolmaker that has had to custom make screws for everything from laboratory equipment, cameras, to antique cars and tractors to 200 year old firearms. I'm familiar with more screw standards than you even know exist.
The particular lineage of the derivation of the standard isn't important so much as that it is arbitrary in the same way as imperial units. Not derived from physical constants, unlike SI (or older metric systems)
Pretty sure you need to cook chicken for more than 3 minutes
I might be wrong, but I think they meant get the internal temperature to 150 and maintain that for three minutes.
I am not qualified to say whether that's accurate, but I believe the interpretation is.
Just make sure you test the coldest part of the chicken. For good measure, check a few areas, like breast, thighs, and drumsticks.