Ate some chicken breasts cooked to 140F/60C

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Discussion Overview

The discussion revolves around the safety and science of cooking chicken breasts at lower temperatures, specifically at 140°F (60°C) using sous vide methods. Participants explore the FDA guidelines for food safety, the concept of pasteurization, and the implications of cooking times at various temperatures.

Discussion Character

  • Exploratory, Technical explanation, Conceptual clarification

Main Points Raised

  • One participant shares their experience cooking chicken breasts at 140°F for several hours, noting that they were tender and juicy, and discusses the FDA guideline of 165°F for food safety.
  • Another participant mentions the science behind the guidelines, explaining that the goal is to kill bacteria by a factor of 10^-7 and that bacteria begin to die at temperatures in the 130s, allowing for safe cooking at lower temperatures for extended times.
  • A participant provides a detailed table of pasteurization times for chicken at various temperatures, emphasizing that longer cooking times at lower temperatures can achieve safety.
  • Several participants reference "The Food Lab" by J. Kenji López-Alt, which explores food science and similar temperature settings for cooking.
  • One participant acknowledges their oversight in repeating a previous comment about the book and mentions ordering it based on a recommendation.

Areas of Agreement / Disagreement

Participants generally agree on the principles of sous vide cooking and the science of pasteurization, but there is no explicit consensus on the implications of cooking at lower temperatures versus the FDA guidelines.

Contextual Notes

The discussion includes references to specific cooking times and temperatures, but does not resolve the broader implications of food safety guidelines versus sous vide practices.

Who May Find This Useful

Readers interested in food science, sous vide cooking techniques, and food safety guidelines may find this discussion informative.

BWV
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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
 
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