Do you temperature check your chicken?

[Razp_Sorbet]

Being a qualified chef really ingrained temperature checking of food (especially chicken) into me even at home.

[Jaximus-Lion]

Yes! Always 72 celsius, that's when it's done , as you wrote! Especially chicken. I am a CHEF and i approve this message 👌

[Razp_Sorbet]

73 👀

[Jaximus-Lion]

🤣🤣🤣 sure, i don't see why not

[Razp_Sorbet]

Not that much difference. I usually go for 74-75, find it easier to remember since 75 is what we use for reheating temps

[AviatorTom]

When roasting the whole bird, we use a dibpgitsl thermometer that alarms at the right temperature. If it's just kegs or wings, we don't temp check, depends more on the cooking time.

[Jennz6]

I check the temperature of sausage, chicken and beef 🥩 to make sure it’s done and I don’t get anyone sick from the food I prepare.

[Razp_Sorbet]

Perfect sausage is very important too

[Jennz6]

Yes, 160 degrees

[douride2]

I do temperature check my chicken when cooking it.

[oddwaffle]

At home I just use the instant pot. I like it boiled or steamed then air chilled.

Once you get the timing down, it's usually not a problem.

[loveslongnails]

I haven't in a long time. I don't bake or roast whole birds except on rare occasions. Most of the time I'm braising thighs for plenty time so there's no question they're done. I'll do that with pork, however.

[LiamSawyer]

I slwsys check all meat internal temps using a professional Thermoworks Thermapen instant read digital thermometer.

[nawtee_me]

Yes but it is hard to keep them from biting the thermometer... lol

I cook mine to 160 degrees F and let it rest. It will continue to cook to 165 and be moist as well...

[Lookitsmadmax1994]

Yes. Had food poisoning before from under cooked chicken 🐔

[Razp_Sorbet]

That must have sucked

[Lookitsmadmax1994]

It did.

[Pterodon]

No I’m confident and experienced with cooking chicken

[Razp_Sorbet]

So your chicken is dry as fuck got it 😂

[Pterodon]

No because it’s served in sauces or cooked in ways that keep it moist

[Razp_Sorbet]

If you have to smother your chicken in sauce to hide the dryness it's bad

[Pterodon]

No it’s because nobody eats just plain chicken unlike a good steak. I never said smother.

[Pterodon]

Classic fried chicken or rotisserie chicken is cooked in a way that seals in juices

[Razp_Sorbet]

You can have chicken without a sauce and without it being cooked in a liquid and have it deliciously juicy

[Pterodon]

I just said that but no I can tell when it’s done just like I can a grilled steak being rare, medium or we’ll just by looking at it

[Mansearching]

What about Chicken Parmesan?

[Razp_Sorbet]

You know what's even more accurate than looking at it? Temperature checking lol.

I never cook steaks just in a pan/on a grill now. Always sous vide so it's perfect every time.

[Pterodon]

Well that’s you. My food has never made anyone sick

[Razp_Sorbet]

@Mansearching who you talking to?

[Mansearching]

You. Chicken Parmesan is smothered.

[Razp_Sorbet]

@Mansearching I'm not sure what your question is honestly... What about chicken parmigiana? I know that it's smothered?

[Mansearching]

You said in other posts that other guys chicken would be dry. I was making comparisons.

[Razp_Sorbet]

@Mansearching I said if you have to smother chicken in sauce to hide how dry it is then it's bad? That doesn't mean that every chicken dish with sauce is dry, I was just making a joke about how people often just cover their overcooked chicken in sauce to make it more palatable

[Mansearching]

I realize that. I was being a smart ass.

[joeldalton]

Yeah. I have an instant read and a probe thermometer that I will use when cooking.

[OfDeath]

No. I don't even own one of those meat thermometers.

[Anonymous]

No, I know how to cook only people who can't cook need probes

[Anonymous]

No I check 2 things one the color and 2. The texture. That'll tell you when it's done.

[Chelsdope0]

Big chickens … yes.

[exitseven]

Yes with a thermometer.

[RealMarek]

I do, in order to get it just right.

[UniquelyBasic]

Never 😅

[UniquelyBasic]

A real qualified chef wouldn't need to check the temperature 🥴

[Razp_Sorbet]

Actually, you are required to by law. Every food item that is high risk must be cooked to/over the safe temperature zone, this has to be recorded too. Then you have to cool it down to room temperature essentially within 2 hrs (this also needs to be recorded) and then chilled to fridge temperature within 4 hrs or cooked to the safe temperature zone again for eating.

[UniquelyBasic]

Oh, 😳 damn then I'm a lawbreaker lol 😅
Yeah, you don't want someone getting sick from under cooked food. Thats bad for business.

[Razp_Sorbet]

Obviously just for commercial kitchens not home ones. Though It is a good practice to get in to, to prevent food poisoning yourself lol

[Redstang88]

Nope

[eagle1951]

nope