Chicken breast steak medium-rare is the best kind of steak
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Chicken sashimi is a thing in Japan. It's slightly cooked on the outside.
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You can do that perfectly safely with chicken IF you cook it sous vide first. You could run it at 130F for about four hours before grilling it, and it would still look very raw, although the bacteria would all be dead.
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Chicken sashimi is a thing in Japan. It's slightly cooked on the outside.
And several people die from it each year. The chicken is meant to be sterile and safe. Chicken can be sushi grade like fish can be. But cross contamination, careless handling or use of non-sushi grade meat can make it extremely dangerous. I really can't stress enough that IF you were going to try it, you should only do so at a very high quality restaurant with an experienced chef, and even then, you should be very very careful.
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You can do that perfectly safely with chicken IF you cook it sous vide first. You could run it at 130F for about four hours before grilling it, and it would still look very raw, although the bacteria would all be dead.
Does anyone like rare chicken though? Like, I've had rare chicken on accident several times and it's nasty.
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You can do that perfectly safely with chicken IF you cook it sous vide first. You could run it at 130F for about four hours before grilling it, and it would still look very raw, although the bacteria would all be dead.
Can’t salmonella survive under 140°F
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Does anyone like rare chicken though? Like, I've had rare chicken on accident several times and it's nasty.
Oh, I agree; makes me gag, and that takes some real effort.
I'm not saying I would want to, just that you can.
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Can’t salmonella survive under 140°F
Honestly, it's hard to find information about exact temperatures versus times. Usually the temperature that's being used is the temp needed to immediately kill all solmonella bacteria, which is--depending on your source--145F-165F.
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You can do that perfectly safely with chicken IF you cook it sous vide first. You could run it at 130F for about four hours before grilling it, and it would still look very raw, although the bacteria would all be dead.
or if you get chicken from a country that vaccinates them, lol
like it's still not a good idea, better safe than sorry, but like honestly i think it's not something a healthy person should worry about even if your chicken isn't vaccinated.
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And several people die from it each year. The chicken is meant to be sterile and safe. Chicken can be sushi grade like fish can be. But cross contamination, careless handling or use of non-sushi grade meat can make it extremely dangerous. I really can't stress enough that IF you were going to try it, you should only do so at a very high quality restaurant with an experienced chef, and even then, you should be very very careful.
wrote on last edited by [email protected]i would moreso say that you simply should not ever eat raw meat (and honestly try to cook most things you eat) if you're not 100% confident in your immune system
