No wonder everybody hates chicken breasts
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- เผยแพร่เมื่อ 13 เม.ย. 2023
- Watch the amazing video from our friends at Planet Wild to learn about how the European bison is supporting the restoration of ecosystems: • Saving the European Bi...
(And thanks to Meatstick for providing me with a smart wireless meat thermometer for the chicken experiments in this video!)
𝗛𝗲𝗿𝗲'𝘀 𝘁𝗵𝗲 𝗨𝗦𝗗𝗔 𝘁𝗮𝗯𝗹𝗲 𝘄𝗶𝘁𝗵 𝘁𝗶𝗺𝗲𝘀 𝗮𝗻𝗱 𝗵𝗼𝗹𝗱 𝘁𝗲𝗺𝗽𝘀 𝗳𝗼𝗿 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 (𝗽𝟯𝟳) 𝗮𝗻𝗱 𝘁𝘂𝗿𝗸𝗲𝘆 (𝗽𝟯𝟴): www.fsis.usda.gov/sites/defau...
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.scientificamerican.com/ar...
-www.barfblog.com/2011/03/more...
-www.washingtonpost.com/food/2...
-blog.thermoworks.com/chicken/...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Benjamin Chapman, Department Head and Food Safety Specialist in the Department of Agricultural and Human Sciences at North Carolina State University
-Dr. Donald Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University
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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.
@@Invictiame 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.
"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.🤮
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.
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
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 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
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
"Don't leave this to guesswork"
*me who has never used a thermometer in cooking in my life* 😅
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.
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.
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 😅
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.
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.
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
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
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 😆
🫡
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... 😅
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 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
Keep doing that. People overcomplicate it to look smart. It's all pseudointellectual bullshit.
@@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.
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.
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.
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 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.
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?
This channel is such a gem!
FOOD SCIENCE IS SO BEAUTIFUL! You’ve given me so much confidence in the kitchen
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.
The "clock" destroyer on time's spandex is quite funny when you remember an old meme and another word for chicken.
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!
I never comment on TH-cam, but your videos are just amazing!! Please keep going, thanks for all the excellent work so far!
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.
I was so surprised to see ithkuil midway through this video, keep making great vids and making niche references
this content is great, informative and simple to understand! thanks!
This is the exact kind of content I was hoping for from this channel. Thanks Kate :)
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! ❤
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.
"Don't eat meat raw"
Germans with their Mettbrötchen: He he he he, you bet I do :3
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
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.
If nothing else, this has completely sold me on the worth of wireless meat thermometers! Totally takes all the guesswork out of it!
The drawings at 5:58 are so JoJo-esque, I love it!
I agree, it helps to know the reasons for these rules and to have that in mind when cooking. Thanks for the explanation!
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
Thank you, for the basic lesson on pasteurization
The start of this vid will drive eaters of rare meat insane.
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.
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.
There is a typo starting @ 2:44 . The "Celsius" temperature of the chicken is labeled erroneously as Fahrenheit.
The words proteins, safe and delicious have been said so many times they didn't feel like words anymore
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
The animations are so freaking adorable.....as usual....such a MEATY video....
Was in the food service industry for about 10 years, three different companies. Each company taught that you could hold food on a warming station after initially cooked for a certain period of time. Once that item dropped below 140, it had to be thrown out. The danger zone for cold food was if it reached above 40 while hot food was dropping 140.
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.
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
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.
The USDA paper referred in the description has been taken down, and we no longer have authorized access
It's there for me
sous vide has made my life significantly easier. my steak was always hit or miss on stove top trying to hit medium rare even though i would have the meat thermometer in it constantly, but i just dont have to worry about going under or over at all with sous vide, im sure its pretty much the same with chicken
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.
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
There is an error at 2:46, it's shown >54°F instead of >54°C.
Thanks for the great video !
What did the fat percentages mean in the chart that you referred for the amount to time you’d have to chicken for a specific temperature? And why did you only look at the 2% ones? (Around 3:40)
Awesome video! I have always been suspicious of "recommended" cooking temps, and now I know why! Having said that, I don't have a meat thermometer at home, but once you get to know your stove top/oven/grill, you can tell when something is cooked. I think it's a bit like "best before" dates- even with limited experience you can tell when something is nasty.
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
">130 F"
">54 F"
You made a tiny whoopsies
noticed that too XD
Wow, really informational, a video that did research. Kudos.
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"
is... no... is that... is that a jojo reference (5:55)
*Pillar men entry theme drops
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
Oops. I think you meant 54°C not 54°F at timecode 2:44
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
do you happen to have the time tables for all the other main proteins ?
the entire time i was watching this i said “sous vide would make this so easy” and then you mentioned 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?
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
How do you tell the temperature while cooking on a stove??
Bodybuilders watching: I'll be able to perfect my chicken and rice.
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.
me when german: 2:54
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...
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
As a Mechanical Engineering student that deals with topics such as Thermodynamics, this way of cooking is very interesting.
You take heat transfer yet?
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.
So, working in a buffet style kitchen, instead of cooking to 165 and putting in the hot hold, I can bring it out sooner and hold it as long as the hot hold is set to 130 or higher?
Just as I was typing sous vide, you brought it up. Definitely easier to hit the safe but uncomfortable texture situation with chicken.
Now I wanna make a 3d graph showing the affect of different temps with time taken into account, and find a..."Diagonal" 7D reduction? Like X is time, Y is temp, Z is amount of bacteria. In one corner you'd have room temp, 0 time, max bacteria. And in the other you'd have 165 temp, 0 time, and 0 bacteria.
I wasn't aware so many people hated chicken breast like the title suggests. I also have never used as cooking thermometer in my life. I guess when you grow cooking it just is a little different and you know how to check the meat for doneness
everyone hates chicken breasts? no, the title is wrong.
if you ask people around you a lot of them they will agree they like chicken breast if cooked right. it was those picky bland food eaters who are being noisy about this. when they ask people around them in real life or internet if they like chicken breast they make surprise pikachu face and realized they are not the majority.
I love the flamboyant buff doodles.
4:04 I need to download and store these for a few common foods and slowly expnad it to anything I need to cook or just understand it and calculate it
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.
3:03 you wrote 54 f instead of 54 c y’a dip.
Can an oven be used to hold the chicken at a sufficiently high temperature for a long time?
Now that I have seen the full video I shall now continue to keep only slightly browning the outsides of my steak.
I love my chicken medium rare
🤢
Then you better be keeping it in the pan for at least an hour 😂
Lovely
Me too
@@IcedCakes-X salmonella is love. Salmonella is life!
MinuteFood deserves more views!!! Seriously, MinuteFood and MinuteEarth videos are always really interesting and well-made!
I was going to say, "This looks like an ideal sous vide case..."
1:20 this bit got me good LOL
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.