Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad
I actually like to push it to just as a bit less cooked than I would be comfortable with a more traditional cooking way.
Haven't done it in a while but from memory 66C/150F for just over an hour was the way I loved it (thighs).
But yeah raw chicken yuck
Damn why you gotta tempt a man with the forbidden dark meat. 🤣🙈 Thighs are my favourite cut and I love a med rare steak. But it feels so wrong 😔 but why does it feel so right 🤤.
Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen.
Yep, you can find time-temperature charts for most meats, and that can lead to some interesting sous vide preparations that are perfectly safe.
I’ve tried it with chicken thighs. The texture wasn’t what I was used to, obviously, but melt-in-your-mouth chicken thighs, properly seasoned, were a success in my book.
But I like weird food.
I think generally you also need to butcher an animal fresh. Within hours. At least, I believe this to be the case with teak tartare for instance. Edit: steak*
You're both disgusting!
Ash is the best, thinly shaved with a Japanese hand plane, slightly toasted, hint of sesame and pine resin 🤤
I think you can relax more with beef. The important thing is mincing the meat fresh, too early and you have square kilometres exposed to bacteria but no you don't need it freshly butchered.
Also the problem with chicken is that raw it's fucking disgusting. Be it the smell, the texture or the flavour (I have eaten undercooked chicken by mistake, it's vile).
Raw beef? Divine if you can get over the prejudices that some cultures have
Salmonella in chicken is generally a bigger risk than ecoli in beef, in part because we are exposed to it much less often. Ecoli is extremely common and ubiquitous so it actually takes a pretty big dose of it to make most people seriously ill. You've probably "had it" dozens of times, had a runny morning poo and didn't think of it past that. Salmonella, on the other hand, is much more likely to induce painful cramps, vomiting and extended symptoms with a minor exposure.
I have been told that cannibal sandwiches are very popular in some areas of the US. I have a cousin who really liked them until he had to go to the hospital.
I've had this in Japan, not sushi but at yakitori. Ended up in the hospital but it was fun to say I tried 😅 and surprisingly tasty too. Yakitori is my fave Japanese cuisine, I only eat the cooked stuff now though 🚶♂️
To this day I never thought about salmonella and salmon being linked in any way and I do enjoy puns and etymology
It may be because I'm my language it's pronounced with a voiced 'l'. At least that's what I think.
By the way it's called like that because one researcher that named the pathogen was Daniel Salmon. They named it the 'hog cholera disease' (because they thought mistakingly that it caused that). It was only later that somebody named after Salmon. Thus it has nothing to do with the fish at all.
/thathappened
Really difficult to believe this is anything other than made-for-social-media scripted for clicks.
Edit: for you non-believers (or is it believers?):
“The image used in the posts originally comes from a blog promoting tourism in Japan’s Shizuoka prefecture: [same pic we see]
What you’re looking at there isn’t so much “medium rare chicken,” as it is more chicken tataki; chicken seared over hot coals and served largely raw. A dish prepared with the same techniques ordinarily used for fish in eastern cuisine.“
https://www.pedestrian.tv/news/that-medium-rare-chicken-fb-post-is-a-troll-but-that-is-a-legit-dish/
So yeah. /thathappened.
I’ve eaten this “torisashi” in Kagoshima before. Didn’t mind it, I was always curious about what rare chicken would taste like.
HOWEVER: the raw chicken served in Japan isn’t regular chicken. The birds are slaughtered and prepared in a very specific way so that bacteria are kept in control.
That’s because it isn’t. At least not in the context of the Dakota-is-an-idiot context we see here. Read my edit.
Ah, thank you fellow Lemming 👍.
BTW, how do you crosspost? I use Jerboa, I don't think it has a crosspost option.
I use voyager and it’s an option from the top right 3 dots. It’ll also display if a post is a cross post which is nice
Ah, I see. How do you switch accounts on it? I couldn't find that option, it's quite easy on Jerboa.
EDIT: Sorry, fiund it 😁.
I am not 100% sure, but salmonella does not live in the meat, it lives on the surface. If the surface was thermally processed and the salmonella killed, then it should be salmonella free. It just tastes badly, and there could be other things that are not salmonella but bad for you (I am not knowledgeable enough about this, so don't now for sure if there are).
But this is why it is OK to eat medium rare stake and tuna tartar.
This misinformation could kill someone. Steak and chicken are not the same and do not have the same heating requirements.
If you sear the outside of steak it will kill most harmful bacteria including salmonella. That is not true of chicken where the salmonella is more likely to be throughout the meat.
Please don't give out dangerous food safety misinformation.
the elite don't want you to know this, but it's safe to eat meals off the floor
I've saved thousands of dollars by not buying tables, chairs or plates
You can actually just eat the ducks in the park completely raw, while they are still alive. It's completely legal and the police cannot stop you from doing this to public ducks on public land.
I was talking specifically about salmonella. As I said, the other bacteria likely can penetrate the chicken meat.
Salmonella can penerate chicken meat...the cdc recommends cooking chicken thoroughly to prevent specifically salmonella poisoning. Please stop trying to get people sick.
You're on the right track, but not quite there.
You're right that rare steak is ok because the outside surface has been cooked killing external contaminants. But the contaminants in chicken can exist throughout the meat, therefore it needs to be brought to temp all the way through.
Fish and steak are totally different animals (pun intended) and the way they are handled after slaughter is completely different.
Chickens are dunked in a cold bath with a lot of other chickens after slaughter. This creates a lot of opportunity for cross contamination. Air chilling the chicken mitigates, but doesn't completely eliminate, this. It's still potentially dangerous to eat air chilled chicken undercooked because the structure of the meat still allows salmonella to more easily penetrate the muscle. Air chilling chicken at scale is a newer approach because it's always been cheaper to water chill it. Air chilled chicken is significantly more expensive to purchase.
Cattle are air chilled, but before they go in to be chilled, the carcass is gutted and washed out. Care is taken to ensure tainted meat is not present during the chilling phase. Chilling cattle is also an aging process that takes several days. You wouldn't eat a raw steak because pathogens do get on the surface of the meat, but they do have a hard time penetrating the muscle. So yeah, you sear or grill the outside to kill those pathogens. They certainly can get into the muscle so eating a steak at under 165°F does still carry risk of foodborne illness. Still, it's generally safe to do so.
The same can even be said of whole pork cuts. The USDA recommends at least 145°F with a 3 minute rest period.
As for fish, I don't know enough to assert anything, but I'll speculate that it's because fish is handled and chilled over ice very quickly and you're always eating whole cuts. Still, raw fish is risky and it's significantly safer to at least cook the outside. Don't let that stop you from trying raw sushi though.