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Chicken cooking rule (lemm.ee)

submitted 9 months ago by [email protected] to c/[email protected]

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[–] [email protected] 97 points 9 months ago (1 children)

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.

[–] bdonvr 43 points 9 months ago (2 children)

I read this to mean the temperature using a meat thermometer, poking it in the thickest part.

[–] [email protected] 12 points 9 months ago

Yeah exactly, that would be correct. The need to do something like that was what I was trying to point to.

[–] [email protected] 1 points 9 months ago

So what you're saying is if I put the thermometer into the oven I can eat the chicken raw and it will still be safe?