Rant: a line cook at my old spot swore chicken should hit 155, not 165

I looked it up in the USDA time and temp tables and 155F held for about 45 seconds is actually just as safe as 165 instant. Now I pull thighs at 155 and they finally stop coming out like sawdust, anyone else cooking to time instead of just temp?

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the_brian6d ago

Did you ever see that old Good Eats episode where he breaks down the whole time and temp thing with a chart? That was the first time it clicked for me. My uncle used to grill chicken until it was basically charcoal because he was scared of salmonella. I tried to show him the same USDA table and he just waved me off and said he liked it crunchy. Some folks can't be saved, but at least the thighs at your spot are getting a fair shake now. Crispy skin and juicy meat beats dry and safe any day in my book.

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miller.eva6d ago

Charcoal chicken is just a waste of good meat, Brian.

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