I'd like a video that explains the disadvantages of microwave cooking, and whether those could be mitigated by a hybrid-style of cooking: beginning with microwaving and then completing the cooking with oven or grill or whatnot.
maybe a follow-up about those exceptions to meats needing cooking to be delicious (raw fish, steak tartare, etc.) and what we do to make sure they're relatively safe
Would love to hear you debunk common myths and misconceptions about food and cooking. Are there any adverse health effects of cooking with air fryers frequently for an extended period of time? I’m also interested in how the main variables of cooking (salt, fat, acid, heat- especially acid) interact with each other to enhance flavor.
My parents have always been absolute masters at cooking chicken breasts, so I didn't realize until just a couple of months ago that most people don't automatically think of them as delicious.
Same my parents make the most amazing grilled chicken breasts almost every single time and they all do it practically blindfolded and it's usually super juicy. Obviously there are one or two times where it ends up a little dry but it's super impressive and I want to learn how to do it that well lol
You gotta beat ur meat if u want it to taste good. And the marinate in Italian dressing with extra packets of seasoning. Then grill. Gotta stab with a fork at some point. And take out that nasty strip of connective tissue, only cause it weirds me out lol. Over done is better than under done or else tough chicken. Yuk
This information got me bamboozled, I fail to see how some people hate the chicken breast, chicken legs just dont do it for me but its not like I hate them.
I think most safety guidelines are designed with the idea of "what is the most idiot proof approach?", getting chicken to 165 for a few seconds is far more idiot-proof than requiring people to time it for minutes. That applies to cooking and, well, pretty much every government safety guideline come to think of it.
I think it's also mostly meant to be food industry standards, which need to be really conservative, because they need to make sure their food is safe for any member of the public, especially particularly sensitive ones (elderly, babies, etc). Your individual risk level may not be the same as KFC's.
All rules directed at the general public are designed to be idiot proof first, and effective second. No generalized advice is ever going to be top tier advice
Mett is fine, so it steak tartare -- but you definitely don't want to eat raw chicken. Different animal entirely. Ask anyone who's ever tried torisashi.🤮
Good tip on cooking chicken breast that doesn't automatically suck: Butterfly or pound flat. When the meat is thinner, it allows for quicker cooking so that both the surface and the interior can reach a safe temperature at around the same time. Cooking a whole chicken breast in the pan at high heat makes it so that by the time the full interior reaches a safe temperature, most of the meat is dry as chalk.
Yep, any time I have a recipe for chicken breast, I always cut them thinner first. Modern chicken breasts are so massive that it takes forever to get them to the right temp in a pan.
or slice them down into thin pieces/slivers and stir fry/sauté them with vegetable; chicken & bell pepper is my suggested combo (this dish often uses lemon grass & ginger) when the chicken pieces is about to be doused in spice & other sauces anyway, having them overcooked is not a concern; plus, the juice that escapes from the meat is not gone, but goes directly to the stir fry's sauce
an important distinction for carryover cooking that makes it easier to understand is to make sure to say it's the "core temp" that still rises and it's being heated by the hotter parts that were closer to the pan
@@eroraf8637 2nd corollary: thickness/geometry of the meat matters too. A paper thin slice of chicken is probably going to cool faster than any meaningful carry over cooking. OTOH, a 1 inch thick ribeye is likely to have significant carry over cooking.
In coffee roasting we refer to these as inner and outer bean temp, as the differential between them plays a big role in the profile of the finished roast. Big turkey, big differential, little skirt steak, practically nothing 🤘
Corollary #3, another large factor in heat transference is the mediums in which it goes through, aka how wet it is, if you use oil or sauce, and so on. Surprisingly, solid matter does not transfer heat as evenly as liquids so. If you dry a piece of chicken before you cook it, you generally need to use a medium like oil to reintroduce a liquid medium for a better heat distribution. Otherwise the meat will cook unevenly, both on the surface and on the inside. Great reason to use a proper glaze or marinade!
@@killjinxx might be hard to taste good once you associate it with stomach aches. Heck, my parents used to put perfectly normal, otherwise good-tasting fish and shrimp in my plate when I’m already full, so for a long while I just associated their tastes with almost throwing up from being too stuffed…
I can’t wait for the sous vide video. My dad started using one a few years ago while i was still living at home. That was some of the best meat I’ve ever had
I love my sous vide setup. My wife and I have stopped going out for steak. Also just made a 72hr short rib that was some of the most flavorful meat I've ever had. Highly recommend
My dad also makes the best roast EVER in the sous vide. And the best part is since it's already in a vacuum sealed bag it's super easy to collect the jus and use it as a dipping sauce for the roast or put in things like soups (hint hint: I've tried that last part and it is incredible!)
The reason why temps are set so high for a fast cooking time to be deemed safe is for the benefit of restaurants. You aren't going to reasonably expect customers to wait 30+ minutes for their meal. Regulations are purposely designed for business. On that note you can prevent chicken from drying out during the cooking process by marinating it overnight and cooking with a bit of fat or oil.
I never did either til I got myself a quick-read and now I don't know how I ever cooked without it. Mine is a Thermopop...works good and reasonably priced.
My main issue with cooking is that so many temp probes are unreliable or just broken. So that's also very important. Which, unsurprisingly, you actually touch upon. :)
@@djwaltoaram7052 I've never even seen one in stores. I believe that it's more common over there due to big meals that are hard to guage normally and therefore require one (thanks giving turkey, a whole ham leg, etc) of course this isn't true for everyone but it's a lot more common than on this side of the pond.
@@101falcon We also like to cook steak to a specific temperature instead of just going well done like most of the world, people that cook a lot can tell the temp by how soft/hard the meat is but for most people a temp probe is the easiest way to guarantee a perfectly cooked steak.
In my experience with the mass produced chicken breasts I’ve been buying from Target or Costco, cooking lower than ~165 has left a really unappealing texture in the chicken. It doesn’t happen with every breast, but sufficient heat seems to fix the issue when it does come up.
@@sativaburns6705 I've basically given up on chicken breast because of this. I just get thighs instead, never have a texture issue, they taste better, and are harder to overcook.
I work in catering, and have to say a hotbox is a wonderful asset for poultry. Our chefs get chicken and quail to just the perfect temperature and pop em directly into hot holding at 145 to ensure the cut reaches an even safe temperature throughout before service.
im sure someone said this already, but at 2:50, right where the celsius is supposed to be, it says above 54 fahrenheit and not above 54 celsius like it was supposed to...
As a long-time Food Safety Talk listener, I couldn't wait to share this with Dr. Don and Professor Ben, and only after emailing them about it did I expand the video description to learn that they already knew! 😂
Is it common for Americans to use a meat thermometer often? In my family we basically never use one. If I'm not sure I'll just cut it open and check the colour
This is something I learned while making this video - meat thermometers are VERY common in the US, and much less so elsewhere! Although I will note that color is not a very reliable indicator of temperature or safety (e.g. see th-cam.com/video/aSTSIk1VzQw/w-d-xo.html)
@@MinuteFood i'm from Europe and i've never seen anyone use a meat thermometer. Nobody talks about salmonella or e-coli either. People are only afraid of undercooked pork. Likewise, most people I know order their red meat rare or medium-rare in restaurants.
This was actually pretty cool to watch. I was always a bit unsure about how low-and-slow cooking works, given that it generally doesn't get immediately super hot for meats. I've trusted other people in their cooking, but I've never really considered doing it myself because I didn't understand how I could make it safe. Now, I think I get it. I love when math and chemistry come together tastily in the kitchen.
I’ve literally never met anyone on earth who hated chicken breasts pretty much everyone I know loves them and I love them a lot. They’re like my favorite type of chicken.
Every time someone says they hate chicken or pork because it's "too dry", I scream internally lol. Don't blame the meat, blame whoever taught you to cook it until it's as dry as Ben Shapiro's wife.
Sous vide is a fascinating technology that I've held off from trying for years because it always seems to require a lot of single-use plastic. Searching the web now, I see that apparently there are reusable silicone bags available (LFGB certified in particular), so that's great! Looking forward to the next video!
@@devilex121 good question, though perhaps some kind of holding frame that goes in the upper basket of a dishwasher would be suitable. other than that, they should be easily turned inside out and rightside out and hand washed and drained, like I have done with ziploc bags.
One should be able to use evacuable nonreactive metal vessels too, or even merely closed ones. While the vacuum does retard oxidation, it also serves to pull the customary bag tight to the food for optimal heat transfer in the water bath. There may be no technical need for a vacuum for practical cooking.
@@SeekingTheLoveThatGodMeans7648that's a lot of jargon, but you haven't conveyed an actual solution. Conversely, what you may be interested in is a digitally controlled countertop oven capable of maintaining lower air temperatures indefinitely, as that is what you appear to be describing.
@@IkaraPentikibut air doesn’t have the same thermal conductivity as water, so it’s not going to be as much effective. Also another important factor of sous vide is the fact they use vacuum sealed bags which are used to retain moisture, while if you keep something in the oven at lower temperature for so long , very probably it’s going to act as a dryer, ending up with a very dry product in the end.
@Acceleration Quanta How is it that I see you everywhere and every single comment of yours that I see is just you dissing whatever topic the video is on? Do you exclusively watch things you hate, or do you actively try to find something to hate in every video you watch? Your mind is an enigma to me. It's starting to become impressive how consistently you make bad takes
Here in Finland we have a very thorough national Salmonella control program, and you'd have to beat incredible odds to get an infection from domestic chicken, but I've always used the 74 degrees celsius rule anyway. Thanks for the tip, will definitely try next time.
Sure but as far as pathogens go Salmonella is just one among many. I did accidentally undercook chicken in a grill (I was very hungry and in a hurry) couple of years back. I ended up getting campylobacteria infection and was sick for about 2-3 weeks, fever and diarhea and all that. During first week I got antibiotics which did help but weren't even nearly strong enough to kill it so the symptoms came back in few days after the antibiotics were over. Then they actually took a feces sample and figured out what hell was wrong with me and gave me a much, MUCH stronger antibiotics that finally did it. And also messed up my gut bacteria so it was recommended that I would eat some specific yeast capsules to get my gut bacteria back in order. Point is, never again... I rarely grill chicken breast anymore (i prefer hot wings and drumsticks anyway) but when I do I am super certain that it is done, thoroughly and without question, before I eat it... 😅
From my understanding. The recommend temperature is more a blanket recommendation. You could eat fresh killed poultry and beef, basically raw like fresh fish. Obviously if they animal seems sick, infected, or something else, you can't. When it comes to having higher temp for cooking, its just based on how food is raised, slaughtered, cleaned, aging, transported, etc etc. All of these steps increase bacterial growth on the raw food and why you need to cook it at higher temperatures to ensure safe eating. Basically since different farms have different standards and the complex chain we have for our meat industry, we don't know who is taking shortcuts and putting people in danger. We have to blanket it on the consumer side, so farmers can avoid liability.
I learned this one many years ago and it has made a tremendous difference in my cooking. As an engineer, I enjoy learning how things work, then measuring and tweaking to see how to optimize them. Buying an instant read meat thermometer was a quick and simple way to be able to observe the temperatures at different locations at different times to see exactly how this all plays out. It took a while to convince my wife's parents that I could cook a pork chop that wasn't dry and tough, but when they finally tried it, they thoroughly enjoyed it. I look forward to your upcoming video on sous vide. I have done a bit with it, but I would like to do a lot more.
As someone who works in a fast-paced food service environment, time is something I literally don't have for cooking my foods or for serving them. So this 165f (74c) rule counts for those like me and almost not at all for people cooking at home that have ample time on their hands.
As someone who works in a fast-paced food service environment, I would reprimand my cooks if they served chicken cooked beyond 158f. That's as high as I would ever go and personally I prefer closer to 150f.
It's all about getting used to it, I think. I also work in the kitchen and I don't see this practice getting in the way of me providing food at the right times. There will be exceptional circumstances where you just need to meet the demand asap and those can't be helped, but most of the time people work with some kind of a plan and those plans can be modified.
For a grad student in proud possession of exactly two pans and a tiny kitchenette, seeing people cook their meat with a thermometer is almost science-fiction 😆
I learned a while ago about this and have been cooking pink pork loin roasts since. Pork is one of those meats that people think shouldn't have any pink in it, but properly cooked pork will be light pink and _very_ juicy. Frankly, you could probably cook it to a lower temperature, but I cooked it to the point of a 5 minute hold killing the pathogens, which is generally how long you want to rest your meat. This guarantees that it's safe without losing too much in the way of taste and texture.
My parents just taught me to make the chicken on the inside white, no faffing around with temp, just cut it open to see if it's done. This works pretty damn well for cooking them to a good temp IMO.
This is how I do it hah! I generally butterfly chicken breasts and fry on medium-high for 3 minutes per side, never had any issues since trying it out the first time (aside from seeing a tiny raw line once when I accidentally did it for 2m30s instead). Always comes out pretty good.
Another way is to use something like an oven to maintain the temperature. This is the reason behind a reverse-sear: use a pan for maillard browning and the oven to get the inside properly cooked.
I was wonder why ovens weren't in this video, holding the chicken at 135 or 140 for the required time should be pretty easy in the oven, sear before or after.
@@AlexanderTzalumen Due to the thickness of the food & evaporation on the surface of the food, even cooking in the oven doesn't create a constant temperature throughout (or make the food temp. the same as the temperature on the oven's dial). See this 3 min. video: "Your Oven is a Liar! Perfect your roast with surface temperature cooking." by Chris Young th-cam.com/video/rxOJQjxKPiM/w-d-xo.html But since cooking meat until it's done (meaning it will taste good) is generally hot enough for long enough to kill any bacteria, you are basically right about baking the chicken being a good way to hold it at enough heat & time to make it safe. So you can just follow a recipe and don't necessarily need a thermometer (unless you want to be super sure, or want to try low temperature cooking).
If the inside of the chicken has pink spots left, it's definitely undercooked. That's basically how I check whether or not the chicken is done. Also, there are two ways to make chicken tender: Either cook it just short enough, or boil it for very long. Both are delicious.
Red + white = pink Just how colours work. Not every pink in meat is a "rawpink" the difference is visible but lies more in translucency than in tone/hue.
@@yoshikamiyafujidesu nothing in life is 100% sure. I am 99.X% sure though that I find well researched content on TH-cam elsewhere. After said Thumbnail I am far less than 99.X percent sure that this channel is well researched. Sure, that ".x" risk is something one needs to take in life, but nevertheless is a risk. I have no issues living with that, it's just life.
One word, Time and heat are like Dio and Avdol, not like Joseph and Josuke. I wanted that to be clear to the editor of this video. 5:58 is incorrectly drawn.
Over time as I learned to cook, it became easy to tell if the meat is done safely (and deliciously) by just looking at it and touching it. It's not hard. In fact, people have cooked birds and all kinds of animals for tens of thousands of years without thermometers. Chicken is done when it's done 👍
Agreed. I rarely use a meat thermometer unless I'm doing a large hunk of meat for a long time. So a turkey or ham. As for grilling, I can tell when it's done by pressing on it, looking at it's textrure, and other clues like juices pooling up on it. It's trickier with meat that's frozen though. I don't recommend grilling or cooking any meat that isn't fully thawed.
As a long time sous vide user, I'm beyond stoked to see what you come out with. Honestly it makes meat (and a few other foods) so much better than anything I could do before
Also, there's usually so much water in chicken, sometimes because of the manufacturer. Maybe, the producers are adding water to the chicken to compensate for cooking at higher temps. I mean, you aren't loosing that much of the moisture by cooking it to 165 deg F.
Not only that, but it artificially increases the weight. "Brining" meats by soaking them (or even injecting them) with salt water can add a bit of flavor and juiciness while greatly increasing the weight of the meat.
This video overall is amazing but the fancy pants style visuals are so engaging and illustrative it makes watching your videos even more engaging and fun, thank you very very much
I have a degree in cooking stuff. I was obviously taught about the fact that everything needs to be cooked to those temperatures. But I always wondered how long I have to keep it at those temperatures. It never made sense to me. And I was always really confused why Sous Vide doesn't immediately kill us, if you cook stuff at low temperatures. This video has finally shed some light on my burning questions!
I'm in the UK, and used to work on one of those hot chicken counters in a supermarket (though we also did roast pork and gammon, pies, side dishes etc) and I'm really surprised to hear that 74 degrees C is actually being considered in this video to be conservative. On the counter we were required to get food to 82 degrees C, and as far as I can recall (it was just over a decade ago I last worked there) we also had to maintain a holding temperature of at least 75 degrees C for the 2-3 hours we held it on the customer-facing hot counter to make it available for sale. Very often things cooled below that temperature and had to be removed from the counter and thrown away unsold, due to be considering 'no longer safe'. Also sometimes we did the permitted two 'boost cooks' of additional five minutes at a time, on top of the original company prescribed cooking time, and still couldn't get the food to 82 degrees, so again we sometimes had to throw away whole ovens of chickens unsold due to being considered 'unsafe' due to never attaining the required temperature of 82. We were also taught that no hot food of any kind could ever be safe below 69 degrees C as that was in the 'danger zone'. In fact we were taught that anywhere between 8 degrees C and 69 degrees C was the 'danger zone' for any temperature-controlled product (i.e. anything that is being sold either refridgerated or hot, but never ever anywhere in between).
It might be a case of safety factor creep: the government finds the standard that people can work towards and be safe basically everytime. That becomes part of some regulations that specify "must be cooked to x degrees for consumption". The manufacturers of a product then add a little safety factor to make sure that it cooks all the way through. the retail company then adds its own safety margin for what is needed to make sure when it's actually cooked it meets the manufacturers specs. So a 55 degree for 10 mins or 65 instantaneously or something, becomes a minimum of 65 degrees in regulations. Which is then cook to 70 degrees, from the manufacturer, which then becomes 75 degrees in the end resturaunt. (just made up numbers) I know when I was in retail we were told to make sure it never got below 65 degrees. So we would initially cook to 75 degrees, and keep the bain marie at about the same. that way when someone leaves the door open, or doesn't really check too well with the probe or leavs it on the tray for a couple of minutes while dealing with something else. It will always be above the required temperature if an inspector wanders in and does a snap check. Or if someone gets ill and blames us, we can say we exceeded the required standards and followed all the regs even in the worst plausible case, so it was either the manufacturer or the customer who did something wrong (CYA).
the process is called pasteurization and it's what 99% of the packaged food does to keep it fresher for longer, fewer bacteria equals slower decay - it's also used for alcohols and such
It's important to remember that people are generally bad at getting a good read the first time they probe meat, which is part of the margin the USDA includes. If you're going to cook chicken much below 155F (68C), you MUST check multiple points of the meat to ensure you get a proper low temperature.The best way to ensure that the chicken won't drop when you take it off the heat is to place it onto a pre-heated plate and cover with foil. Also highly recommended is letting it rest for 5-10 minutes before cutting it.
Yep exactly. This is very important. You especially want to check the thickest part of the meat that's at the most center of the thickest part of it. And you also want to make sure that the probe is directly in the center as well and not at the very bottom or very top.
It's also helpful to factor in how fast or slow the cooking method you're using if it's passing through all of those temperatures above 130 for long enough it could be safe long before it reaches your desired doneness.
I absolutely jump about in excitement whenever I see a new minute food video. Then I cower in fear as I see cute loveable anthropomorphised pathogens being incinerated
I have no idea how long or on what heat I cook meats and vegetables, I either eyeball it or poke it to see if it's done, never had any issues, cooking doesn't need to be complicated
a great way to do chicken (before learning from this video) is to sear/pan fry it and let it finish in a 300 degree oven and it doesn't dry out. good to know about the time/temp chart too!
The hot oven puts more pressure on the chicken, so the juices are held in. A lot of people think searing is what seals it in, but it actually creates more openings by separating the meat fibers.
I would imagine the internal cooking temperatures are variable depending on the conditions once you remove the meat from the heat.I also assume there's a reason why the TV chefs say to tent your meat with some aluminum foil to maintain the heat
I literally cooked a chicken breast for lunch today, moments before I watched this :D I did a reverse sear to crisp up the skin, then cooked it to about 68c, letting it carry over cook to a little over 74. I can't wait for a sous vide episode/series! :D
I’m confused by your statement. You claimed you did a “reverse sear” but from your description it sounds like you just did a regular sear. Reverse sear means you heat it slowly and then sear at the end. Sear and then heat is just normal sear.
This has been inspiring! We food prep a week or 2 ahead and this will be great with our sous vide setup. I plan on cooking the chicken to temp first then freezing. I'd imagine meat would safely keep for a few days refrigerated as well Edit: spelling and will check back in if anyone is curious
Remember that the faster food is frozen, the more flavor is preserved, and the safer it is. Flash freezing renders fruits and vegetables even fresher than the ones sitting in displays in stores. Obviously flash freezing is beyond a food prep set-up, but simply throwing in the freezer soon after should suffice.
@@pauldeddens5349 With freezing it's more of a texture issue imo. All of our food comes out very well but we prefer to store raw then thaw/cook Edit: Soups/stews and other complete meals seem to be fine and a lifesaver when in a crunch
This is a great video I can share with my parents. My dad never likes chicken breasts because he would say "they are dryer than a popcorn fart". This understanding of temps and times could maybe sway him at least a little.
0:25 - that's funny. While I most certainly will NOT turn down sushi made with cooked seafood, I prefer it with raw seafood. Unagi (eel) sushi is my favorite.
I feel like the best approach to cooking meat in this fashion is to use the classic method of letting your meat rest under foil for around 10 minutes. My educated guess (while definitely not expert) is that chicken should probably be pulled around 145f and rested under foil, and in a very low oven (as low as you can get, which is around 180f for most home ovens). The carry over cooking under these conditions should achieve that 7d reduction.
Ah yes, the universally disliked food - chicken breasts. So hard to find in restaurants or shops these days due to their infamously loathed status. Many people, of course, have simply never once heard of 'chicken breasts' such is the strong case of public neglect. Excuse me waiter? What is this chicken meat, you speak of, customers of Nando's cry with disgruntled and violently disturbed looks upon their faces as they fight back tears of confusion. Every year, millions of customers flock to KFC to grab themselves bucketfuls of the Colonel's famous mac & cheese.
you just need to cut the chicken breast in half so it cooks evenly and faster. OR you cook it at alower temperature for a longer time. Ethan chlebowski recently had made a video on this very topic. it's fascinating.
Personally I have a nice simple recipe for chicken breast. Cut it into thin slices salt and pepper (optionally also garlic powder), start a frying pan, medium heat, with butter. Once butter is melted add some minced/diced garlic and rosemary. Fry the breasts till they get nicely golden on both sides, and eat while hot. Thin slices of the breast cook very quickly making it much easier than cooking the whole breast. The important bit is for the breast to be cooked all the way through and to not burn the butter.
I'm definitely one of those people who doesn't like meat cooked to the lowest safe temperature. In my early experiments with a sous vide, the texture of meat was revolting because I started about as low as was safe 😅 An extra 5°F above the minimum is usually quite delicious.
That's fair, and she does mention that a bit in the video. Not only does cooking help kill bacteria, but it also modifies the food itself into something more pleasant. Part of that is breaking down fats and collagen. Without getting to those temperatures, meats can be slimy or rubbery. Things like searing and the Maillard reaction are other examples of where cooking higher is a good thing. The key takeaway is that you don't *have to* hit those really high temperatures to make it safe to eat, which opens a lot more options for keeping foods tender and juicy.
And of course there's always the factors of meat quality and personal taste. When I bake my chicken breasts in the oven, I regularly get them to 170f-180f. But the ones I get stay juicy even up into those temperatures, and once they were TOO juicy still, and it was unpleasant biting into them and getting a gush of watery juices. I ended up needing to mop them with bread to dry them a little. Ultimately, learning the nuances of the materials you're working with, and what you're trying to get out of them, is going to get the best results.
@@ADreamingTraveler Well, I buy the cheapest of the "nice" chicken at my store. I'm somewhat hampered by not being able to afford the nicest of the "nice" chicken, but at least I'm not just stuck buying the cheapest only when it's on sale, any more.
You've done a video on leftovers and a video on spicy. So why not do a video on why spicy leftovers get spicier. It's something that I've legitimately been wondering about for a while.
Oh. Ive been undercooking my chicken according to the FDA. I think? I never check the temp, just cook the thing until its not pink. Which usually takes like 10-20 minutes.
I'm known in my family for loving chicken breasts and forgive me, preferring them over chicken legs. I'm not sure why, I just like the blandness that lies inside the chicken? It's honestly so good and I thought this was normal to be preferring it over legs until my family found out. They were SHOCKED to find out I liked them and didn't believe me the first time I said it. Ever since then, I'm happy to say that a piece of chicken breast gets saved just for me every time we eat chicken ✌
Chicken breast ≠ Chicken Don't forget dark meat tastes better on higher temperatures. Also, some parts of the chicken have bones. That is also something to take into account.
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I'd like a video that explains the disadvantages of microwave cooking, and whether those could be mitigated by a hybrid-style of cooking: beginning with microwaving and then completing the cooking with oven or grill or whatnot.
maybe a follow-up about those exceptions to meats needing cooking to be delicious (raw fish, steak tartare, etc.) and what we do to make sure they're relatively safe
I am so interested in a sous vide series.
Would love to hear you debunk common myths and misconceptions about food and cooking. Are there any adverse health effects of cooking with air fryers frequently for an extended period of time? I’m also interested in how the main variables of cooking (salt, fat, acid, heat- especially acid) interact with each other to enhance flavor.
animator mistake at 2:44. wrote 54F where 54C was meant.
My parents have always been absolute masters at cooking chicken breasts, so I didn't realize until just a couple of months ago that most people don't automatically think of them as delicious.
Same my parents make the most amazing grilled chicken breasts almost every single time and they all do it practically blindfolded and it's usually super juicy. Obviously there are one or two times where it ends up a little dry but it's super impressive and I want to learn how to do it that well lol
You gotta beat ur meat if u want it to taste good. And the marinate in Italian dressing with extra packets of seasoning. Then grill. Gotta stab with a fork at some point. And take out that nasty strip of connective tissue, only cause it weirds me out lol. Over done is better than under done or else tough chicken. Yuk
People seriously hate chicken breast? Its falling down easy to make bruh. It's naturally juicy so it's not hard to make sure it comes out moist.
Doesn't help that they probably don't put any spices on their chicken breast either
I bet your dad is a Master at handling your Moms breast
People hate chicken breasts!? You learn something new every day
when the meat is turning your mouth into the Sahara with meat fibers emulating tumbleweeds in your mouth you tend to not like chicken breasts
nah I'd actually prefer to eat only chicken breasts over a drumstick or any other part of a chicken
i actually cant eat chicken legs. i would puke otherwise. it was safe to say i was BEYOND SURPRISED when people say they hate chicken breasts.
@@psych3verseme too
This information got me bamboozled, I fail to see how some people hate the chicken breast, chicken legs just dont do it for me but its not like I hate them.
I think most safety guidelines are designed with the idea of "what is the most idiot proof approach?", getting chicken to 165 for a few seconds is far more idiot-proof than requiring people to time it for minutes. That applies to cooking and, well, pretty much every government safety guideline come to think of it.
Plus timing it changes based on how thick the meat is, and if any of it was frozen beforehand.
I think it's also mostly meant to be food industry standards, which need to be really conservative, because they need to make sure their food is safe for any member of the public, especially particularly sensitive ones (elderly, babies, etc). Your individual risk level may not be the same as KFC's.
Exactly. Holding a chicken breast at a single temperature is pretty near impossible.
All rules directed at the general public are designed to be idiot proof first, and effective second. No generalized advice is ever going to be top tier advice
"Don't eat raw meat"
Me, munching on my Mettbrötchen...
😂😂😂
Moin, Meister😂
Mit Maggi?
@@Snoop_DuggRAUS!
Mett is fine, so it steak tartare -- but you definitely don't want to eat raw chicken. Different animal entirely. Ask anyone who's ever tried torisashi.🤮
Good tip on cooking chicken breast that doesn't automatically suck: Butterfly or pound flat.
When the meat is thinner, it allows for quicker cooking so that both the surface and the interior can reach a safe temperature at around the same time. Cooking a whole chicken breast in the pan at high heat makes it so that by the time the full interior reaches a safe temperature, most of the meat is dry as chalk.
Yep, any time I have a recipe for chicken breast, I always cut them thinner first. Modern chicken breasts are so massive that it takes forever to get them to the right temp in a pan.
or slice them down into thin pieces/slivers and stir fry/sauté them with vegetable; chicken & bell pepper is my suggested combo (this dish often uses lemon grass & ginger)
when the chicken pieces is about to be doused in spice & other sauces anyway, having them overcooked is not a concern; plus, the juice that escapes from the meat is not gone, but goes directly to the stir fry's sauce
I always make them into cutlets.
an important distinction for carryover cooking that makes it easier to understand is to make sure to say it's the "core temp" that still rises and it's being heated by the hotter parts that were closer to the pan
Corollary also worth noting: the amount of carryover cooking depends on the cooking method and resulting surface temperature at time of extraction.
Yeah, the meat isn’t being magically heated up after you pull it from the heat source! Might be a bit confusing for some people
@@eroraf8637 2nd corollary: thickness/geometry of the meat matters too. A paper thin slice of chicken is probably going to cool faster than any meaningful carry over cooking. OTOH, a 1 inch thick ribeye is likely to have significant carry over cooking.
In coffee roasting we refer to these as inner and outer bean temp, as the differential between them plays a big role in the profile of the finished roast.
Big turkey, big differential, little skirt steak, practically nothing 🤘
Corollary #3, another large factor in heat transference is the mediums in which it goes through, aka how wet it is, if you use oil or sauce, and so on. Surprisingly, solid matter does not transfer heat as evenly as liquids so. If you dry a piece of chicken before you cook it, you generally need to use a medium like oil to reintroduce a liquid medium for a better heat distribution. Otherwise the meat will cook unevenly, both on the surface and on the inside. Great reason to use a proper glaze or marinade!
My dad fed me undercooked chicken 30 years ago. I can still remember the pain. Felt like my stomach was twisting in knots and about to explode.
That sounds absolutely terrible.
must’ve been horrid if you still remember it after 30 years 😭😭
was it good tho
@@killjinxx might be hard to taste good once you associate it with stomach aches. Heck, my parents used to put perfectly normal, otherwise good-tasting fish and shrimp in my plate when I’m already full, so for a long while I just associated their tastes with almost throwing up from being too stuffed…
Being undercooked cannot make you sick, only bacteria can
I can’t wait for the sous vide video. My dad started using one a few years ago while i was still living at home. That was some of the best meat I’ve ever had
Second that. I love my sous vide machine.
Sounds kinda sus ngl
I love my sous vide setup. My wife and I have stopped going out for steak. Also just made a 72hr short rib that was some of the most flavorful meat I've ever had. Highly recommend
My dad also makes the best roast EVER in the sous vide. And the best part is since it's already in a vacuum sealed bag it's super easy to collect the jus and use it as a dipping sauce for the roast or put in things like soups (hint hint: I've tried that last part and it is incredible!)
i also love your dads meat
I never thought chicken breasts were hated, chicken breasts are always my to-go lunch.
its the part with the least flavour in the chicken so depends on the person
@@lou9605 except that uses marination to make it taste good, overwise it would have 0 flavour because breast lacks fat
That sounds bougie as hell, I eat meat like, once a week as a topping to starch based dishes
Chicken breast is the only part I don’t hate, everything else has too much jelly fat which I can't stand the texture of
The reason why temps are set so high for a fast cooking time to be deemed safe is for the benefit of restaurants. You aren't going to reasonably expect customers to wait 30+ minutes for their meal. Regulations are purposely designed for business. On that note you can prevent chicken from drying out during the cooking process by marinating it overnight and cooking with a bit of fat or oil.
"Don't leave this to guesswork"
*me who has never used a thermometer in cooking in my life* 😅
I never did either til I got myself a quick-read and now I don't know how I ever cooked without it. Mine is a Thermopop...works good and reasonably priced.
My main issue with cooking is that so many temp probes are unreliable or just broken. So that's also very important. Which, unsurprisingly, you actually touch upon. :)
I have never in my life used a food thermometer. I live in Europe, nobody has one at home. I've also never got food poisoning.
@@djwaltoaram7052 I've never even seen one in stores. I believe that it's more common over there due to big meals that are hard to guage normally and therefore require one (thanks giving turkey, a whole ham leg, etc) of course this isn't true for everyone but it's a lot more common than on this side of the pond.
@@101falcon It might have something to do with the way chicken (in particular) is processed in the US?
@@TillyOrifice oh I wasn't aware that there was a significant difference in the processing method over there. That could definitely be another reason
@@101falcon We also like to cook steak to a specific temperature instead of just going well done like most of the world, people that cook a lot can tell the temp by how soft/hard the meat is but for most people a temp probe is the easiest way to guarantee a perfectly cooked steak.
In my experience with the mass produced chicken breasts I’ve been buying from Target or Costco, cooking lower than ~165 has left a really unappealing texture in the chicken. It doesn’t happen with every breast, but sufficient heat seems to fix the issue when it does come up.
that's because that chicken is garbage (Al Quinn eats pasture raised chicken thighs)
In my experience witch chicken breast, it is liable to turn into a sandy rock with the slightest overcooking.Garbage protein.
"Woody chicken breast"... I can cook chicken just fine but I'm having trouble avoiding over grown striped slimy breast meat.
thats because the chicken is rubbish lol
@@sativaburns6705 I've basically given up on chicken breast because of this. I just get thighs instead, never have a texture issue, they taste better, and are harder to overcook.
I work in catering, and have to say a hotbox is a wonderful asset for poultry. Our chefs get chicken and quail to just the perfect temperature and pop em directly into hot holding at 145 to ensure the cut reaches an even safe temperature throughout before service.
im sure someone said this already, but at 2:50, right where the celsius is supposed to be, it says above 54 fahrenheit and not above 54 celsius like it was supposed to...
As a long-time Food Safety Talk listener, I couldn't wait to share this with Dr. Don and Professor Ben, and only after emailing them about it did I expand the video description to learn that they already knew! 😂
They were awesome experts to correspond with about this! Small world :)
No you didnt, bro 😅
FOOD SCIENCE IS SO BEAUTIFUL! You’ve given me so much confidence in the kitchen
Is it common for Americans to use a meat thermometer often? In my family we basically never use one. If I'm not sure I'll just cut it open and check the colour
This is something I learned while making this video - meat thermometers are VERY common in the US, and much less so elsewhere! Although I will note that color is not a very reliable indicator of temperature or safety (e.g. see th-cam.com/video/aSTSIk1VzQw/w-d-xo.html)
@@MinuteFood i'm from Europe and i've never seen anyone use a meat thermometer. Nobody talks about salmonella or e-coli either. People are only afraid of undercooked pork. Likewise, most people I know order their red meat rare or medium-rare in restaurants.
@@phg3993 And fact is, noone I know has had a problem with food-related diseases. So I'm pretty sure thermometers are just to make you look fancy.
@@jojomaster7675didn't they have mad cow disease in the UK
@@amazinggrapes3045 Had, and in the UK. I'm not from the past and not from the UK, so not something I need to worry about.
This was actually pretty cool to watch. I was always a bit unsure about how low-and-slow cooking works, given that it generally doesn't get immediately super hot for meats. I've trusted other people in their cooking, but I've never really considered doing it myself because I didn't understand how I could make it safe. Now, I think I get it. I love when math and chemistry come together tastily in the kitchen.
I’ve literally never met anyone on earth who hated chicken breasts pretty much everyone I know loves them and I love them a lot. They’re like my favorite type of chicken.
Every time someone says they hate chicken or pork because it's "too dry", I scream internally lol. Don't blame the meat, blame whoever taught you to cook it until it's as dry as Ben Shapiro's wife.
She wasnt dry last night
Chicken Breast numb nutz! Even this method doesn't fix that!🙄
@@youtubestudiosucks978 Did she find a boyfriend?
That last sentence made me cackle omg
@@youtubestudiosucks978did you correct her dryness problem
Sous vide is a fascinating technology that I've held off from trying for years because it always seems to require a lot of single-use plastic. Searching the web now, I see that apparently there are reusable silicone bags available (LFGB certified in particular), so that's great! Looking forward to the next video!
How would you wash these bags though? Is it hand wash only?
@@devilex121 good question, though perhaps some kind of holding frame that goes in the upper basket of a dishwasher would be suitable. other than that, they should be easily turned inside out and rightside out and hand washed and drained, like I have done with ziploc bags.
One should be able to use evacuable nonreactive metal vessels too, or even merely closed ones. While the vacuum does retard oxidation, it also serves to pull the customary bag tight to the food for optimal heat transfer in the water bath. There may be no technical need for a vacuum for practical cooking.
@@SeekingTheLoveThatGodMeans7648that's a lot of jargon, but you haven't conveyed an actual solution.
Conversely, what you may be interested in is a digitally controlled countertop oven capable of maintaining lower air temperatures indefinitely, as that is what you appear to be describing.
@@IkaraPentikibut air doesn’t have the same thermal conductivity as water, so it’s not going to be as much effective.
Also another important factor of sous vide is the fact they use vacuum sealed bags which are used to retain moisture, while if you keep something in the oven at lower temperature for so long , very probably it’s going to act as a dryer, ending up with a very dry product in the end.
I never thought about food this much in my life, I just cook it until it's cooked.
It's helpful if you want your food to taste better
@@ADreamingTraveler id rather eat less tasty food than shit myself ngl
Oh is this one of those channels with an audience that worships ignorance?
@@pringleaddict5827 Sous vide is simple and it works.
@Acceleration Quanta How is it that I see you everywhere and every single comment of yours that I see is just you dissing whatever topic the video is on? Do you exclusively watch things you hate, or do you actively try to find something to hate in every video you watch? Your mind is an enigma to me. It's starting to become impressive how consistently you make bad takes
Here in Finland we have a very thorough national Salmonella control program, and you'd have to beat incredible odds to get an infection from domestic chicken, but I've always used the 74 degrees celsius rule anyway. Thanks for the tip, will definitely try next time.
Sure but as far as pathogens go Salmonella is just one among many. I did accidentally undercook chicken in a grill (I was very hungry and in a hurry) couple of years back. I ended up getting campylobacteria infection and was sick for about 2-3 weeks, fever and diarhea and all that. During first week I got antibiotics which did help but weren't even nearly strong enough to kill it so the symptoms came back in few days after the antibiotics were over. Then they actually took a feces sample and figured out what hell was wrong with me and gave me a much, MUCH stronger antibiotics that finally did it. And also messed up my gut bacteria so it was recommended that I would eat some specific yeast capsules to get my gut bacteria back in order.
Point is, never again... I rarely grill chicken breast anymore (i prefer hot wings and drumsticks anyway) but when I do I am super certain that it is done, thoroughly and without question, before I eat it... 😅
From my understanding.
The recommend temperature is more a blanket recommendation. You could eat fresh killed poultry and beef, basically raw like fresh fish. Obviously if they animal seems sick, infected, or something else, you can't. When it comes to having higher temp for cooking, its just based on how food is raised, slaughtered, cleaned, aging, transported, etc etc. All of these steps increase bacterial growth on the raw food and why you need to cook it at higher temperatures to ensure safe eating.
Basically since different farms have different standards and the complex chain we have for our meat industry, we don't know who is taking shortcuts and putting people in danger. We have to blanket it on the consumer side, so farmers can avoid liability.
There's an error around 3:12 on the screen. It says 130°F, 54°F instead of 54°C
Thanks - that one slipped through!
To be fair, 130F is, in fact, greater than 54F
I learned this one many years ago and it has made a tremendous difference in my cooking. As an engineer, I enjoy learning how things work, then measuring and tweaking to see how to optimize them. Buying an instant read meat thermometer was a quick and simple way to be able to observe the temperatures at different locations at different times to see exactly how this all plays out. It took a while to convince my wife's parents that I could cook a pork chop that wasn't dry and tough, but when they finally tried it, they thoroughly enjoyed it.
I look forward to your upcoming video on sous vide. I have done a bit with it, but I would like to do a lot more.
As someone who works in a fast-paced food service environment, time is something I literally don't have for cooking my foods or for serving them. So this 165f (74c) rule counts for those like me and almost not at all for people cooking at home that have ample time on their hands.
As someone who works in a fast-paced food service environment, I would reprimand my cooks if they served chicken cooked beyond 158f. That's as high as I would ever go and personally I prefer closer to 150f.
It's all about getting used to it, I think. I also work in the kitchen and I don't see this practice getting in the way of me providing food at the right times. There will be exceptional circumstances where you just need to meet the demand asap and those can't be helped, but most of the time people work with some kind of a plan and those plans can be modified.
@@uniden366 just don't let the health inspector find out
Unless you have an appetite to please abd you're impatient
I was just thinking the same thing. it's also way too finicky to take that risk when youre serving food to customers
For a grad student in proud possession of exactly two pans and a tiny kitchenette, seeing people cook their meat with a thermometer is almost science-fiction 😆
🫡
I learned a while ago about this and have been cooking pink pork loin roasts since. Pork is one of those meats that people think shouldn't have any pink in it, but properly cooked pork will be light pink and _very_ juicy. Frankly, you could probably cook it to a lower temperature, but I cooked it to the point of a 5 minute hold killing the pathogens, which is generally how long you want to rest your meat. This guarantees that it's safe without losing too much in the way of taste and texture.
My parents just taught me to make the chicken on the inside white, no faffing around with temp, just cut it open to see if it's done.
This works pretty damn well for cooking them to a good temp IMO.
I was kinda surprised that so many people need a thermometer to cook meat lol, but appearantly we are the crazy ones😮
This is how I do it hah! I generally butterfly chicken breasts and fry on medium-high for 3 minutes per side, never had any issues since trying it out the first time (aside from seeing a tiny raw line once when I accidentally did it for 2m30s instead). Always comes out pretty good.
Same
Cutting it open is for noobs, releases the juices
Yeah I dont even own a thermometer, wtf.
I never comment on TH-cam, but your videos are just amazing!! Please keep going, thanks for all the excellent work so far!
Another way is to use something like an oven to maintain the temperature. This is the reason behind a reverse-sear: use a pan for maillard browning and the oven to get the inside properly cooked.
I was wonder why ovens weren't in this video, holding the chicken at 135 or 140 for the required time should be pretty easy in the oven, sear before or after.
@@AlexanderTzalumen Due to the thickness of the food & evaporation on the surface of the food, even cooking in the oven doesn't create a constant temperature throughout (or make the food temp. the same as the temperature on the oven's dial).
See this 3 min. video:
"Your Oven is a Liar! Perfect your roast with surface temperature cooking." by Chris Young
th-cam.com/video/rxOJQjxKPiM/w-d-xo.html
But since cooking meat until it's done (meaning it will taste good) is generally hot enough for long enough to kill any bacteria, you are basically right about baking the chicken being a good way to hold it at enough heat & time to make it safe. So you can just follow a recipe and don't necessarily need a thermometer (unless you want to be super sure, or want to try low temperature cooking).
The drawings at 5:58 are so JoJo-esque, I love it!
If the inside of the chicken has pink spots left, it's definitely undercooked. That's basically how I check whether or not the chicken is done.
Also, there are two ways to make chicken tender: Either cook it just short enough, or boil it for very long. Both are delicious.
nah man, some red spots are usually fine. the blood just doesn't turn black sometimes even at safe temperatures
@@luladrgn9155 he said pink spots, not red spots.
Red + white = pink
Just how colours work.
Not every pink in meat is a "rawpink" the difference is visible but lies more in translucency than in tone/hue.
@@dannyfar7989 True, but is it worth taking the risk when you're not 100% sure?
@@yoshikamiyafujidesu nothing in life is 100% sure.
I am 99.X% sure though that I find well researched content on TH-cam elsewhere.
After said Thumbnail I am far less than 99.X percent sure that this channel is well researched.
Sure, that ".x" risk is something one needs to take in life, but nevertheless is a risk. I have no issues living with that, it's just life.
One word, Time and heat are like Dio and Avdol, not like Joseph and Josuke. I wanted that to be clear to the editor of this video. 5:58 is incorrectly drawn.
even as a JoJo fan, I swear this comment made NO SENSE until I actually realized what the poses were. great attention to detail
This is the exact kind of content I was hoping for from this channel. Thanks Kate :)
Oops. I think you meant 54°C not 54°F at timecode 2:44
The words proteins, safe and delicious have been said so many times they didn't feel like words anymore
"Don't eat meat raw"
Germans with their Mettbrötchen: He he he he, you bet I do :3
Over time as I learned to cook, it became easy to tell if the meat is done safely (and deliciously) by just looking at it and touching it. It's not hard. In fact, people have cooked birds and all kinds of animals for tens of thousands of years without thermometers. Chicken is done when it's done 👍
so i just need to wait until the voices of my ancestors within my head tell me to see if the food is done
@@noobychoco454 no just cook chicken. And keep making it until you get it right
@@noobychoco454 mine don’t know what they’re talking about or are intentionally misleading me, got Covid from my nyquil chicken
Agreed. I rarely use a meat thermometer unless I'm doing a large hunk of meat for a long time. So a turkey or ham. As for grilling, I can tell when it's done by pressing on it, looking at it's textrure, and other clues like juices pooling up on it. It's trickier with meat that's frozen though. I don't recommend grilling or cooking any meat that isn't fully thawed.
@@princetchalla2441 Did you get to star in a ChubbyEmu video? Wash it down with a snowglobe.
As a long time sous vide user, I'm beyond stoked to see what you come out with. Honestly it makes meat (and a few other foods) so much better than anything I could do before
Also, there's usually so much water in chicken, sometimes because of the manufacturer.
Maybe, the producers are adding water to the chicken to compensate for cooking at higher temps.
I mean, you aren't loosing that much of the moisture by cooking it to 165 deg F.
Not only that, but it artificially increases the weight. "Brining" meats by soaking them (or even injecting them) with salt water can add a bit of flavor and juiciness while greatly increasing the weight of the meat.
Water is usally added so manufacturers can sell less meat for the same price as non-brined meats.
This video overall is amazing but the fancy pants style visuals are so engaging and illustrative it makes watching your videos even more engaging and fun, thank you very very much
I have a degree in cooking stuff. I was obviously taught about the fact that everything needs to be cooked to those temperatures. But I always wondered how long I have to keep it at those temperatures. It never made sense to me. And I was always really confused why Sous Vide doesn't immediately kill us, if you cook stuff at low temperatures. This video has finally shed some light on my burning questions!
Genuinely asking - how can you get a degree in “cooking stuff” without knowing about the time/temp relation in food safety?
I just came here because when i saw the title i was like "Who tf hates chicken breasts, i mean its literally best thing about a chicken"
I'm in the UK, and used to work on one of those hot chicken counters in a supermarket (though we also did roast pork and gammon, pies, side dishes etc) and I'm really surprised to hear that 74 degrees C is actually being considered in this video to be conservative. On the counter we were required to get food to 82 degrees C, and as far as I can recall (it was just over a decade ago I last worked there) we also had to maintain a holding temperature of at least 75 degrees C for the 2-3 hours we held it on the customer-facing hot counter to make it available for sale. Very often things cooled below that temperature and had to be removed from the counter and thrown away unsold, due to be considering 'no longer safe'. Also sometimes we did the permitted two 'boost cooks' of additional five minutes at a time, on top of the original company prescribed cooking time, and still couldn't get the food to 82 degrees, so again we sometimes had to throw away whole ovens of chickens unsold due to being considered 'unsafe' due to never attaining the required temperature of 82. We were also taught that no hot food of any kind could ever be safe below 69 degrees C as that was in the 'danger zone'. In fact we were taught that anywhere between 8 degrees C and 69 degrees C was the 'danger zone' for any temperature-controlled product (i.e. anything that is being sold either refridgerated or hot, but never ever anywhere in between).
When I worked in food (in Wales) it was 75c from the oven and 65c holding temperature on the bain Marie. Weirdly in Scotland it was 82c for the oven.
It might be a case of safety factor creep: the government finds the standard that people can work towards and be safe basically everytime. That becomes part of some regulations that specify "must be cooked to x degrees for consumption". The manufacturers of a product then add a little safety factor to make sure that it cooks all the way through. the retail company then adds its own safety margin for what is needed to make sure when it's actually cooked it meets the manufacturers specs. So a 55 degree for 10 mins or 65 instantaneously or something, becomes a minimum of 65 degrees in regulations. Which is then cook to 70 degrees, from the manufacturer, which then becomes 75 degrees in the end resturaunt. (just made up numbers)
I know when I was in retail we were told to make sure it never got below 65 degrees. So we would initially cook to 75 degrees, and keep the bain marie at about the same. that way when someone leaves the door open, or doesn't really check too well with the probe or leavs it on the tray for a couple of minutes while dealing with something else. It will always be above the required temperature if an inspector wanders in and does a snap check. Or if someone gets ill and blames us, we can say we exceeded the required standards and followed all the regs even in the worst plausible case, so it was either the manufacturer or the customer who did something wrong (CYA).
Same here in Canada hot holding is 74 and the internal temperature needs to get to 82
The animations are so freaking adorable.....as usual....such a MEATY video....
the process is called pasteurization and it's what 99% of the packaged food does to keep it fresher for longer, fewer bacteria equals slower decay - it's also used for alcohols and such
2:49 little mistake there, it should be >54°C and not >54°F
It's important to remember that people are generally bad at getting a good read the first time they probe meat, which is part of the margin the USDA includes. If you're going to cook chicken much below 155F (68C), you MUST check multiple points of the meat to ensure you get a proper low temperature.The best way to ensure that the chicken won't drop when you take it off the heat is to place it onto a pre-heated plate and cover with foil. Also highly recommended is letting it rest for 5-10 minutes before cutting it.
Yep exactly. This is very important. You especially want to check the thickest part of the meat that's at the most center of the thickest part of it. And you also want to make sure that the probe is directly in the center as well and not at the very bottom or very top.
It's also helpful to factor in how fast or slow the cooking method you're using if it's passing through all of those temperatures above 130 for long enough it could be safe long before it reaches your desired doneness.
I absolutely jump about in excitement whenever I see a new minute food video.
Then I cower in fear as I see cute loveable anthropomorphised pathogens being incinerated
we never use thermometers when cooking so it always ended up below 165 anyways
I have no idea how long or on what heat I cook meats and vegetables, I either eyeball it or poke it to see if it's done, never had any issues, cooking doesn't need to be complicated
a great way to do chicken (before learning from this video) is to sear/pan fry it and let it finish in a 300 degree oven and it doesn't dry out. good to know about the time/temp chart too!
This is how I always did it.
The hot oven puts more pressure on the chicken, so the juices are held in. A lot of people think searing is what seals it in, but it actually creates more openings by separating the meat fibers.
2:48 There is a mistake here. The top temperature is 130°F. The bottom should say 54°C not 54°F.
Love the videos!
I noticed that aswell and figured it was just a typo
Can’t wait for the Sous vide video! I love mine and use it every day! It makes the best chicken, steaks, and shrimp!
Love your videos! ❤
Can an oven be used to hold the chicken at a sufficiently high temperature for a long time?
2:45 small mistake there, the lower text says 54°F instead of °C
I agree, it helps to know the reasons for these rules and to have that in mind when cooking. Thanks for the explanation!
But I love my Mettbrötchen (raw minced pork on a bun with raw onions)
Ooh, never had this! Sounds kind of like tartare or kitfo?
@@MinuteFood It is similar, but also distinctive different.
When you ever come to Germany you have to go to a butcher and try it
That 165 is definitely dry, but the 140 looks nasty slimy too. 145-150 for me please :)
you can run it over hot water for a while and a decent amount of the nasty slime comes out (idk how tho)
@@sashathedonut how does that help remove the slimy, undercooked middle?
The start of this vid will drive eaters of rare meat insane.
There is a typo starting @ 2:44 . The "Celsius" temperature of the chicken is labeled erroneously as Fahrenheit.
I would imagine the internal cooking temperatures are variable depending on the conditions once you remove the meat from the heat.I also assume there's a reason why the TV chefs say to tent your meat with some aluminum foil to maintain the heat
I literally cooked a chicken breast for lunch today, moments before I watched this :D I did a reverse sear to crisp up the skin, then cooked it to about 68c, letting it carry over cook to a little over 74.
I can't wait for a sous vide episode/series! :D
I’m confused by your statement. You claimed you did a “reverse sear” but from your description it sounds like you just did a regular sear. Reverse sear means you heat it slowly and then sear at the end. Sear and then heat is just normal sear.
This has been inspiring! We food prep a week or 2 ahead and this will be great with our sous vide setup. I plan on cooking the chicken to temp first then freezing. I'd imagine meat would safely keep for a few days refrigerated as well
Edit: spelling and will check back in if anyone is curious
Remember that the faster food is frozen, the more flavor is preserved, and the safer it is. Flash freezing renders fruits and vegetables even fresher than the ones sitting in displays in stores. Obviously flash freezing is beyond a food prep set-up, but simply throwing in the freezer soon after should suffice.
@@pauldeddens5349 With freezing it's more of a texture issue imo. All of our food comes out very well but we prefer to store raw then thaw/cook
Edit: Soups/stews and other complete meals seem to be fine and a lifesaver when in a crunch
Eating fermented rotten food tends to do really well with autophagia. (Like cancer)
2:48 the temperature on the bottom says F instead of C
">130 F"
">54 F"
You made a tiny whoopsies
noticed that too XD
This is a great video I can share with my parents. My dad never likes chicken breasts because he would say "they are dryer than a popcorn fart". This understanding of temps and times could maybe sway him at least a little.
0:25 - that's funny. While I most certainly will NOT turn down sushi made with cooked seafood, I prefer it with raw seafood. Unagi (eel) sushi is my favorite.
I feel like the best approach to cooking meat in this fashion is to use the classic method of letting your meat rest under foil for around 10 minutes. My educated guess (while definitely not expert) is that chicken should probably be pulled around 145f and rested under foil, and in a very low oven (as low as you can get, which is around 180f for most home ovens). The carry over cooking under these conditions should achieve that 7d reduction.
2:44
54 fahrenheit
that's some cold ass chicken
Wha? People actually hate on chicken breasts? Never seen anyone complain about chicken breasts tbh, they're my favorite part of the chicken to eat.
Ah yes, the universally disliked food - chicken breasts. So hard to find in restaurants or shops these days due to their infamously loathed status. Many people, of course, have simply never once heard of 'chicken breasts' such is the strong case of public neglect.
Excuse me waiter? What is this chicken meat, you speak of, customers of Nando's cry with disgruntled and violently disturbed looks upon their faces as they fight back tears of confusion.
Every year, millions of customers flock to KFC to grab themselves bucketfuls of the Colonel's famous mac & cheese.
Lmao
Underrated comment, like VERY underrated comment
However chicken sux
The "clock" destroyer on time's spandex is quite funny when you remember an old meme and another word for chicken.
Great information. Thank you. Do you know how to prevent frozen foods from acquiring the taste of the plastic in which they're wrapped?
you just need to cut the chicken breast in half so it cooks evenly and faster. OR you cook it at alower temperature for a longer time.
Ethan chlebowski recently had made a video on this very topic. it's fascinating.
I love cooking slowly. It never burns. It never spatters. And even if it gets to 185, it remains moist.
Really interesting insight on cooking but this makes no sense to me. Micro monitoring temperature of meat isn’t something I’m used to
Some yakitori restaurants in Japan serve medium/rare chicken.
Personally I have a nice simple recipe for chicken breast. Cut it into thin slices salt and pepper (optionally also garlic powder), start a frying pan, medium heat, with butter. Once butter is melted add some minced/diced garlic and rosemary. Fry the breasts till they get nicely golden on both sides, and eat while hot. Thin slices of the breast cook very quickly making it much easier than cooking the whole breast. The important bit is for the breast to be cooked all the way through and to not burn the butter.
that 00.00001% of salmonella gonna infect me knowing my luck
I'm definitely one of those people who doesn't like meat cooked to the lowest safe temperature. In my early experiments with a sous vide, the texture of meat was revolting because I started about as low as was safe 😅 An extra 5°F above the minimum is usually quite delicious.
That's fair, and she does mention that a bit in the video. Not only does cooking help kill bacteria, but it also modifies the food itself into something more pleasant. Part of that is breaking down fats and collagen. Without getting to those temperatures, meats can be slimy or rubbery. Things like searing and the Maillard reaction are other examples of where cooking higher is a good thing. The key takeaway is that you don't *have to* hit those really high temperatures to make it safe to eat, which opens a lot more options for keeping foods tender and juicy.
And of course there's always the factors of meat quality and personal taste.
When I bake my chicken breasts in the oven, I regularly get them to 170f-180f. But the ones I get stay juicy even up into those temperatures, and once they were TOO juicy still, and it was unpleasant biting into them and getting a gush of watery juices. I ended up needing to mop them with bread to dry them a little.
Ultimately, learning the nuances of the materials you're working with, and what you're trying to get out of them, is going to get the best results.
Yeah she is a pan cooker for sure. It dries out chicken alot. Chicken in the oven is always super moist when it hits 165.
If the chicken is that watery you gotta try getting better quality chicken breasts imo
@@ADreamingTraveler Well, I buy the cheapest of the "nice" chicken at my store. I'm somewhat hampered by not being able to afford the nicest of the "nice" chicken, but at least I'm not just stuck buying the cheapest only when it's on sale, any more.
You've done a video on leftovers and a video on spicy. So why not do a video on why spicy leftovers get spicier. It's something that I've legitimately been wondering about for a while.
Basically the water evaporates as you reheat it, so flavours intensify.
New cook here, persuing a career in the culinary industry, this video was so interesting! I'll be doing more research outside this video, thanks!
This channel is such a gem!
is... no... is that... is that a jojo reference (5:55)
*Pillar men entry theme drops
3:03 you wrote 54 f instead of 54 c y’a dip.
me when german: 2:54
Oh. Ive been undercooking my chicken according to the FDA. I think? I never check the temp, just cook the thing until its not pink. Which usually takes like 10-20 minutes.
Thanks!
MinuteFood deserves more views!!! Seriously, MinuteFood and MinuteEarth videos are always really interesting and well-made!
I'm known in my family for loving chicken breasts and forgive me, preferring them over chicken legs. I'm not sure why, I just like the blandness that lies inside the chicken? It's honestly so good and I thought this was normal to be preferring it over legs until my family found out. They were SHOCKED to find out I liked them and didn't believe me the first time I said it.
Ever since then, I'm happy to say that a piece of chicken breast gets saved just for me every time we eat chicken ✌
i just love ordering Chicken Breast instead of Legs because there's more meat
@@caa4118 Exactly! Chicken breasts FTW honestly 💪
Chicken breast ≠ Chicken
Don't forget dark meat tastes better on higher temperatures. Also, some parts of the chicken have bones. That is also something to take into account.
ive always just cooked it until it looked cooked when cut in half at the thickest part
or after cut in half i touch the middle of it and if it hurts my finger from heat its good 😭
Same
If nothing else, this has completely sold me on the worth of wireless meat thermometers! Totally takes all the guesswork out of it!