Carryover cooking is a term that refers to how most meat continues raising in temperature after it's removed from the oven/heat source and while it rests.But a larger piece of chicken like a whole breast will almost definitely stay at least at the same temp for 15 or 48 seconds, so 155F or 160F are pretty safe. 165F is just the temperature where bacteria is killed instantly so that's the temperature that you usually see referenced because it's the most conservative and safest. For instance if chicken is at 160F for 15 seconds it's safe or 155F for 48 seconds or 150F for ~3 minutes. Chicken can be safely cooked to lower temperatures than 165 and have all bacteria killed as long as it is held at a certain temp for a certain amount of time. Food safety is a function of temperature and time.Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post.
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