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Chicken issues

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Date Editor Before After
10/1/2018 9:07:11 AMUSrankHun_Tzu before revert after revert
Before After
1 Well, a common culprit is overcooking. 1 Well, a common culprit is overcooking.
2 \n 2 \n
3 The regulatory agencies have a lot of public households worried about needing to cook to an internal temperature of ( in the US) to 165 degrees F. But real chefs avoid cooking it above 155, and there is a marked difference. Of course the reason for stating 165 is in case someone inexperienced tests the wrong part of the meat and if there might remain a pocket that's less than 150 degrees. 3 The regulatory agencies have a lot of public households worried about needing to cook to an internal temperature of ( in the US) to 165 degrees F. But experienced chefs avoid cooking it above 155, and there is a marked difference. Of course the reason for stating 165 is in case someone inexperienced tests the wrong part of the meat and if there might remain a pocket that's less than 150 degrees.
4 \n 4 \n
5 Best of luck. 5 Best of luck.