🍹Early to RISA 🧉@sh.itjust.worksM to Greentext@sh.itjust.works · 8 months agoAnon doesn't washsh.itjust.worksimagemessage-square10linkfedilinkarrow-up10arrow-down10
arrow-up10arrow-down1imageAnon doesn't washsh.itjust.works🍹Early to RISA 🧉@sh.itjust.worksM to Greentext@sh.itjust.works · 8 months agomessage-square10linkfedilink
minus-squareZanz@lemmy.mllinkfedilinkEnglisharrow-up1·8 months agoYou want 150f for 3 min for white meat. 165 is unnecessary unless you flash cook it, and then put it in the fridge. 165 w8ll be tough and dry. https://blog.thermoworks.com/chicken-internal-temps-everything-you-need-to-know/ Dark meat will be at like 170 when it cooks for flavor so you don’t need to worry if it is cooked through it will be safe.
minus-squarechaitae3@lemmy.worldlinkfedilinkarrow-up1·8 months agoFor the lazy: you want 65°C for three minutes 75°C is unnecessary dark meat will be at like 77°C
You want 150f for 3 min for white meat. 165 is unnecessary unless you flash cook it, and then put it in the fridge. 165 w8ll be tough and dry. https://blog.thermoworks.com/chicken-internal-temps-everything-you-need-to-know/
Dark meat will be at like 170 when it cooks for flavor so you don’t need to worry if it is cooked through it will be safe.
For the lazy: