Safely Cook Chicken Below 165F Just Like Chefs Do | USDA Food Safety Guidelines are Oversimplified

[@sdslim6929]

Thanks for the info. I had not known about these tables before. I have been cooking sous vied for some time and settled on that method as my go to for prime rib, with a hot oven or grill sear. I took the one for Thanksgiving to 133 for 8 hours ---- and it was wonderful! I have done steaks and they have turned out just as good. I have not done pork or chicken ---- but that could be next. I have been cooking for big crowds with pork loins for years, low and slow and taking the Temp to 145/50, and everyone loves how juicy and good they are ------ long before the USDA dropped the the temp to 145. I will post your show to friends and family.

[@tomwadek]

Thanks so much for sharing. Sous vide has so many wonderful benefits. It’s hard to beat how perfect the results come out every time.

[@mikeritter2979]

I approve this message

[@pristinemirage]

Good idea phrasing things in terms of risk at the end. Eating raw vegetables in salad puts someone at risk of E.coli, but people do it all the time with little to no concern.

[@tomwadek]

Great point!

[@darrylrichman]

It's cool that Combustion Inc. has the food safety guidance. But if I use a different thermometer, isn't it just the same to look at the graph and see where the internal temperature reached 136°F and just wait until it has been there or above for the required time? (eg, 22 minutes for poultry in the table you showed at 5:48, or 13 minutes at 145°F to get Log 7 reduction)

[@tomwadek]

You could absolutely do that but you would also need to book keep any drops in temps. You could also use an instant read

[@darrylrichman]

@@tomwadek Ok, but the graph would show any fall in temp below the base temp. And on my BBQ I never see the food temp drop, although the rise might slow for a while (think stall for a brisket or pork shoulder).

[@tomwadek]

@@darrylrichmanyou can definitely monitor the graph but you can experience a drop if your bbq turned off or if you are cooking something from frozen like a Wellington or something. Safecook just makes it a bit more set it and forget it

[@rawyin]

So... you could use any thermometer, wait for it to get to 150, and then set a timer for the necessary time?

[@tomwadek]

Correct. But the advantage of the combustion inc is that it had 8 sensors so it’s monitoring the lowest temps and bookkeeping things for you. You just need to poke around for the lowest temp with an instant read for example and track the temp and time.

[@xeracorocks]

Is this video sponsored by combustion inc?

[@tomwadek]

No, if it was sponsored by them, I would have disclosed it at the beginning of the video.