Why are people so weird about undercooking chicken? I went to a bar today, and the only thing that looked reasonably good for my diet was the chicken club, so I asked the waitress if I could have it a little under. She gave a weird look and said no, so I ended up having to eat a horribly dry sandwich.
>>22070858Because chicken is more likely to cause food poisoning if not fully cooked.
>>22070862Not in japan>>22070858R u chad or virgin? That would determine how she treats you, not your order.>the only thing that looked reasonably good for my diet was the chicken clubNever mind, u r turbo virgin.
>>22070865Japan also has a high rate of parasite infections from all the raw fish.
>Donmai! Donmai! Sarmonerra not exist in Nihon! Donmai! Eat raw totemo omoshiroii! Shio kill bactelia sumimasen!
>>22070871Chad wouldnt care>>22070876Meds
>>22070878what's the japanese name equivalent for chad
>>22070888Chadaru hai arrigato desu
>>22070888Chad-sama
>>22070858because if you get sick they're legally liable.
>>22070862Chicken has issues because the mass slaughtering and butchery process cannot assuredly eliminate surface bacteria from poo etc.If you cook it until the surface is done there is no risk about the middle (or rather, the same risk as beef (and not that I would do this)).
>>22070858You should cook chicken well due to the higher potential for disease, and you can broil your chicken in a solution of oils and water containing spice, or do something similar in a pan.Don't undercook your chicken, trololol anon :^)
>>22071027>If you cook it until the surface is done there is no risk about the middleThat's not true, chicken is more porous than beef or pork so contamination gets below the surface.
>>22070858>horribly dry sandwich.Learn to cook your meals the right way. Others make very juicy chicken. You could learn to do that as well, ya' know?
>>22071030Well cook it a little deeper then
>>22071032
>>22070865food poisoning: Japan XD
Chicken is disgusting. The taste is not worth the effort. Embrace the pig and cow. Chickens are for eggs.
>>22071105pork tastes worse than chicken unless you go to great lengths in its preparation.
>>22070858>Why are people so weird about undercooking chicken? I went to a bar today, and the only thing that looked reasonably good for my diet was the chicken club, so I asked the waitress if I could have it a little under. She gave a weird look and said no, so I ended up having to eat a horribly dry sandwich.
>>22070858they can't legally serve you undercooked chicken, op.how do you not know this?or are you asking why they can't?i'll tell you, because it's fucking ridden with bacteria and they aren't paying your hospital bill for your dysentery.
>>22070888goku.>>22071105>Chicken is disgustingincorrect.>>22071146>pork tastes worse than chickenincorrect.
>>22071146You have the right to your opinion. You are wrong. Do better.
>>22071249>You have the right to your opinionYes. N thats all there is to it.
>>22070941Is that actually true, though? It's not like rare steak is perfectly safe, but they're fine with letting customers take the risk. I think a lot of it is honestly cultural.
>>22071105>>22071146Cooklets ITT
>>22071375there's legal protections for the business for steak (as long as it was done properly), there's no protections for chicken.
>>22071375Yeah it's actually illegal to intentionally serve chicken that isn't fully cooked. The risk for beef and even pork is much lower.
>>22071424>>22071444
>>22070865Yes in japan. Marginally better hygiene practices doesn't eliminate the risk, as the other anon pointed out with the crazy high fish parasitism rates.
The real redpill is that 165F is overkill and not necessary from a food safety perspective. 165F is the INSTANT kill temperature. Chicken is fully pasteurized after being at 155F for one minute. If you're cooking it to 165F, you're eating dry meat for no reason.
Damn straight OP. You should go out on your own and start a chicken sushi stand. Nobody's ever done that and you should be raking it in.
>>22071877Yes, that's exactly it. Realistically, it's going to take them at least a minute to take the chicken off the grill, plate it up, and serve it to me, and that's assuming that they don't even bother to rest it. A lot of the aversion around undercooked chicken is just cultural.
>>22071931If it's a thick piece of chicken there's a reasonable chance it may not stay at 155F for a minute if removed from the heat source at that point. It's not just a cultural thing but that it's proven undercooked chicken increases food poisoning risk.
>>22071937The surface is hotter than the interior, so it'll actually go about 155F.
You are acting like a retard because you think endangering yourself will impress others. This is not going into a burning building or jumping off a cliff, it's more like licking doorknobs.
>>22072024The heat from the surface doesn't only travel inward.
>>22070858Speak for yourself retard I never cook anything to less than well done. Undercooked meat is disgusting regardless of what it is.
>>22071937Bacterial death starts around 140F. In theory, you could sous vide chicken breast, quick sear it, and eat it cooked medium and have it be completely safe. If you cook it in an oven or pan and the internal temp hits 155F, then definitionally it has spent a substantial amount of time in the bacteria killing range. If it takes 5 minutes to pasteurize at 150F, and it takes at least a few minutes to actually raise the internal temp from 150 to 155, then it will absolutely be safe to eat once it does hit 155.
>>22070858>She gave a weird look and said noProbably because she has a food handler's certificate for your area and it says not to do that.
>>22071877>165 is instant killYou dumbass, that's not even true with direct exposure to heat.I can assure you a room temperature, or worse a frozen, chicken breast does not instantly heat to 165 when exposed to 165 degree temperatures. That's not how heat transfer works.For sous-vide or carefully controlled cooking, lower temps with proper hold times can be safe. For normal pan/oven cooking where temperature stability is less controlled 165 is the idiot proof option.
>>22073251He's talking about 165 internal temp ya idiot
>>22073251Carry-over cooking will give hold times at higher temps internal temps than what is measured immediately upon removal from a pan.
>>22073251"165 is the instant kill temp" means that when the INTERNAL temperature hits 165, moron
>>22073251It really bothers me that people this stupid are posting on this board
