Rate my chicken?It might look raw but I swear it's not... I hope.
>>21583454Are you trying to kill yourself? That's raw.
>>21583460Internal temp said 170.And I haven't shat my guts out yet despite eating it basically a day ago, so I think I'm safe.A bit of pink never hurt nobody. It tasted great.
*eats sushi and steak tartare*That's raw. You're going to die, bro.
Finally a chicken breast cooked correctly.
>>21583454nice and juicy. good job
>>21583465Based!
>>21583465Learn to temp properly. There's no chance that's 170 and that pink. Regardless I'd eat the fuck out of it, since it looks nice and moist
>>21583541>Learn to temp properly. There's no chance that's 170 and that pinkYeah, fair enough. When I looked at it after cooking, it seemed as white as snow (might be thanks to cooking it at 7am with no sleep). The pinkness only became apparent in the picture I checked after waking up.I brined it in salt and garlic then let it soak in a warm onion/carrot/garlic broth I prepared while it was brining. I didn't want to leave it on the pan for too long because I was afraid of losing the juices, but next time I will fry it longer. There's no point in a good moist chicken if it ends up raw.Thanks though.>>21583477Cheers.
>>21583454I can tell you got that perfect.Slightest hint of pink.Juicy.Well done.
>>21583454FUCK YOU FAGGOT
Good job, I hate dry chicken.
>>21583454Lethality is a combination of heat and time. 165F achieves complete lethality instantly. You can get the same effect with sous vide at 140F for 90 minutes as an example. I prefer chicken breast this way as it is more moist and tender, just finish it with a sear in a hot pan afterwards. However, when you cook chicken this way it isn't "stringy", which I also kind of enjoy in a cold chicken salad.
>>21583607I put the chicken in a boiling broth that I then turned down to low heat for about 10 minutes before searing it for idk how long, on high heat. I just didn't want it to dry out.
Thread's still kicking? Neat.Here's my second attempt using the left over chicken. Left it on the pan for a bit longer and boiled in broth a minute before the temp was turned down.Ever so slightly less juicy but there wasn't any pink this time.
>>21585467You need you’re eyes checked, Jack. There’s still pink and the texture still looks undercooked.
>>21583552Woah! Slow it down there, Ramsay. It sounds like you ALMOST added seasoning to your food!
>>21585482I ran out of garam masala which is the only thing along with garlic I put on a chicken. It doesn't fit with with this recipe anyway.I'd rather taste a well done chicken alone than a gazillion spices like 'em dark folks do. Go back to making your meatballs.>>21585479What's captured on camera vs what you see is quite different. First I thought it was sleep deprivation but no, there really was no pink.But if you're talking about that vein you're delusional.
>>21585501I’m talking about the overall pink hue, not that one stray vein. It also looks like it has the mushy texture of chicken that’s just slightly undercooked
>>21585509Eh. It tasted fine and according to le sciencerino any salmonella or the like would've been killed just judging by temp alone.>mushy texture of chicken that’s just slightly undercookedI've never heard of this. But ultimately, there's no way for me to know how well done the chicken is till I slice it in half, and at that point its too late to do anything about it if I don't want to lose all the juices by frying it again.Guess it'll take trial and error.
>>21583473>>21583477>>21583602>>21583616when it comes to chicken all anyone ever cares about is it being as wet as possible
>>21585526all this coping to justify your shitty undercooked chicken instead of just cooking it a little longer.
>>21583552Color isn't always a good indicator of temp. This guy has it right about temp an time, though I don't really care about sous vide. I flatten, perforate, brine, then grill to 155° personally.
>>21587289This guy >>21583607
>>21583454Looks overcooked to me
>>21587291Jap control of chicken is absolutely insane.A single batch of salmonella shuts down the industry for a week.They love them some raw meat so I guess the standards match up to that.
I'm gonna say it.I like my chicken unjuicy. It should be nice and firm.
>>21583541Dubfuck how about you learn about meat instead. His chicken is fucking perfect, I'm sure it could be even more pink. The color is dependent on myoglobin content which is the juice part and no chicken is the same. If your chicken is not a lil pink tinted than you successful fucked it up.
>>21583454For chicken breast this is perfect. I think some people don't know the difference between seeing a little pink in lean or dark meats.
>>21583454I can tell by texture alone that it's not undercooked. That's perfect chicken.
>>21583454That looks really good, I usually pull my chicken when it reaches 155 to 158 and let carry over take it to nearly 160-165.
>>21583454That's raw mate, unless you sous vide'd it.
>>21583454That's perfectly fine, anyone saying otherwise is either trying to fuck with you or a nitwit
>>21589340This is the method I use for breasts.
>>21583454>Rate my chicken?no, I will not
>>21587474Yep, but somehow the USA cannot even stop the outbreaks...even wth the chickens all being washed in bleach.
>>21583454very nicesome people think chicken should be overcooked but that's pretty much perfect
>>21583454nah, that doesn't look raw. looks incredibly juicy, though. Good job.
