GIVE IT TO US RAW AND WRWRWRRRIGGLING. JUICY BIRD.
This truly IS a shitpost. A Raging Shitpost if you will…
you’re not cool until you shit your pants, kids!
Isn’t that Bart’s catchphrase? “Shit my shorts!”
People who undercook beef be like
My bud that’s not medium rare,
I’m not convinced that it’s even warm
Yeah, that’s not even rare! I’ve cooked my chicken medium-rare by accident, it was edible, kinda nice actually. I think medium-well is the sweet spot for chicken, but I could see someone going for a medium even. I wouldn’t really recommend medium-rare to anyone, pretty sure I dodged a bullet that time.
I personally absolutely hate not fully cooked chicken. Beef has to be medium rare and pork maybe not completely cooked(at least IMO), but chicken that isn’t completely cooked is absolutely disgusting.
Can you actually cook chicken medium rare?
Like when you go to a restaurant, if you order a steak they will ask you how you want it cooked. They don’t ask you how you want your chicken cooked. They just cook it.
Nope, for whatever structural reason, the harmful stuff can penetrate chicken but not beef. Chicken has to be cooked through.
It’s how chicken is processed. Also, yeah it can do the same to beef, especially now that they are using machines to tenderize and dye the beef before it reaches the customer.
Things like steak tartare are cured with salt and very carefully handled. The risk of illness is still there, just greatly reduced thanks to careful prep.
Yes you can, but you’re not going to be able to cook to order.
It’s all about the meat’s internal temperature and the amount of time it’s kept at that temperature. If the meat could reach 165° F instantly it would kill everything. If you hold it at 120° F for two hours you kill nearly everything.
https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf
If you hold it at 120° F for two hours you kill nearly everything
Which is distinctly different from everything. And the consequences of this literally affect your health. It’s the reason there’s a hard rule about the temperature. It’s for safety.
I am amused at the up and downvotes on your comment. Have an up vote from me :)
A 7.0 log10 lethality means that a process has reduced the number of harmful bacteria, like Salmonella, by a factor of 10 million, effectively killing 99.99999% of them
This is the same way they measure the time duration you need to hold poultry at 165°F for.
Here’s a fun thought experiment: egg whites collegiate (ie are considered cooked) at 150° F. To reach 7.0 log10 levels of salmonella killing you would have to either have to hold your eggs at this temperature for 72 seconds or cook them to a higher temperature and hold them there less long. I don’t know about you, but I like over easy eggs. The center of the yolk gets no where near 150.
I am a microbiologist, I can vouch this is correct. There’s the concept of infective dose, which is the number of pathogens required to infect a host.
Humans are exposed to pathogens on a regular basis. As long as the amount of exposure is not enough to cause illness, you’re in the clear. A 7-log10 reduction should get pathogens far below the infective dose, unless you’re eating like…a solid mass of Salmonella. Gross.
Now I’m going to sous vide some chicken breasts at 120°F this weekend, for science!
Edit: just remembered Clostridium species are more heat resistant and sporulate. Don’t want botulism. 140°F it is!
I imagine the texture will probably be… not great, lol.
Report back on your findings!
I like my chicken nuked
Dudes playing russian roulette by eating raw chicken everyday.
I’m pretty sure according to the post he already lost.
lost a shitload of weight, yeah
I hate eating the same thing every day, but it does work.
Having no appetite for the only food you have available really helps cut down on the extraneous eating. I know this comment sounds sarcastic but it is not intended to be. I start skipping meals as it gets close to grocery trip time because I don’t want to eat anything I have in the house.
I’ve been eating ham and mayonnaise sandwiches for 60 years, and I feel terrible
For me, doing the same shit everyday, it used to feel like death. (I might have ADHD) But you know what, there is some simplicity in having things in a system, you can eat fun things and be healthy, you just need to eat boring healthy, usually the same food(s) for about 80-90% of your meals.
I have ADHD but I don’t tire of foods like most people do. Every morning it’s the same kind of bagel and I still love the flavor of it. My wife can get tired of the same protein in different dinners, but I’ll go a week on chicken before moving to beef.
I kinda have meals like, months or a couple years at a time, then just stop having it entirely. But during that time, same breakfast every single day is fine.
Have eaten in Japan and never gotten sick that I can recall. Definitely not my favorite; the texture isn’t great IMO.
I hate how raw chicken feels in my hands, why would I want it in my mouth…
PUT IT IN YOUR MOUTH
Someone should teach them how to cook fr, first it was fish, now chicken
At least my katsudon was cooked (hopefully 🤞)
In South- and Middleamerica they “cook” chicken by letting the raw meat sit in acidous liquids, mostly citrus juice.
Does that get rid of salmonella or do you need to trust the meat does not have any
It denaturalizes the fish the same thing that happens by cooking, so it’s basically cooked
It’s not super popular except in like one particular region. It was just the only thing the bar I was at was making a couple of times (they kinda rotated dishes) so I gave it a try.
Cook it all, add some tomato.
