Ate some chicken breasts cooked to 140F/60C

  • Thread starter BWV
  • Start date
  • #1
BWV
1,246
1,424
and they were great!

FDA food safety guidelines, as everyone knows, is 165F/74C

but the trick they were at 140F for several hours in a sous vide. Came out very tender and juicy. learned some of the science behind the guidelines - the goal is to kill bacteria by a factor of 10^-7. The guideline are meant to be idiot-proof so they list the temperature at which this happens more or less instantaneously, but bacteria begin to die as temps get into the 130s, so longer times at temperatures between 140 and 165 can cook safely

pasteurization time for chicken (not cooking times as it needs to be at this internal temperature for the time proscribed)

TemperatureTime
136°F (58°C)68.4 minutes
140°F (60°C)27.5 minutes
145°F (63°C)9.2 minutes
150°F (66°C)2.8 minutes
155°F (68°C)47.7 seconds
160°F (71°C)14.8 seconds
165°F (74°C)Instant

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
 
  • Informative
  • Like
Likes Charles Link, russ_watters, Bystander and 1 other person

Answers and Replies

Suggested for: Ate some chicken breasts cooked to 140F/60C

  • Last Post
Replies
4
Views
237
  • Last Post
Replies
2
Views
293
  • Last Post
Replies
15
Views
372
  • Last Post
Replies
3
Views
563
Replies
6
Views
418
Replies
1
Views
139
  • Last Post
Replies
1
Views
301
  • Last Post
Replies
23
Views
1K
Replies
10
Views
627
Top