By Ralph / Wednesday 4 April 2012 03:02 / United States - Candler
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I have worked in a kitchen for years and if you cut the chicken open when it's 165F there will
Still be pink in the middle hence why it needs to be at least 180F minimum 185F preferred. What people don't understand is that beef and poultry have two very different internal temps beef 165F if its not groumd up in to hamburger and chicken is always 180F or higher

  alpaquette91  |  9

I also work in a kitchen, in my own restaurant, and chickens internal temp has to be minimum 165 degrees, by OSHA standards though it can be higher such as 185 degrees but that is more acceptable for a whole chicken instead of a chicken breast or fillet. Oh, and I went to four years of culinary school and interned for an additional 2 years. So please don't correct me. I am finished this discussion.


3-The psilocybin type are so magical, though. I ate some mushrooms from my backyard once with Gandalf and Dumbeldore. What a great experience, but I realized that one does not simply trip into Mordor.

By  WCARlover  |  34

I'm confused why that works for steak but not chicken...if you're old enough to have a roommate though, you should definitely be old enough to know chicken needs to be fully cooked :p

  alpaquette91  |  9

Because chicken carries e coli... So you have to cook it all the way through to kill bacteria steak does not, though it can be contaminated, that's why you have to only ( if you wish) cook the out side. Hamburger doesn't carry it either but, due to it being ground up and mixed the contamination now is through out the raw burger, this resulting in having to cook the entire burger.