I chose to believe this is performance art
this post was submitted on 25 Feb 2024
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You chose wisely sir... save your sanity π.
Feels a lot like Ken M.
Ew, the texture of raw chicken is vile.
It's like shrimp... not cooked at all...
Love it in my sushi
Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad
Plus well done sous vide chicken is just as juicy with non sketchy feeling texture.
I actually like to push it to just as a bit less cooked than I would be comfortable with a more traditional cooking way.
Haven't done it in a while but from memory 66C/150F for just over an hour was the way I loved it (thighs).
But yeah raw chicken yuck
Damn why you gotta tempt a man with the forbidden dark meat. π€£π Thighs are my favourite cut and I love a med rare steak. But it feels so wrong π but why does it feel so right π€€.
Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen.
Yep, you can find time-temperature charts for most meats, and that can lead to some interesting sous vide preparations that are perfectly safe.
Iβve tried it with chicken thighs. The texture wasnβt what I was used to, obviously, but melt-in-your-mouth chicken thighs, properly seasoned, were a success in my book.
But I like weird food.
I LOVE chicken like this. It purges my bowels every time, quite the #cleaneating technique.
fitness trainers hate this one trick to losing weight!
She's gonna get jpegella
That's not even medium rare
A good vet could fucking save it
It still has the skin on. It's not even blue. Its just room temp chicken.
To this day I never thought about salmonella and salmon being linked in any way and I do enjoy puns and etymology
It may be because I'm my language it's pronounced with a voiced 'l'. At least that's what I think.
By the way it's called like that because one researcher that named the pathogen was Daniel Salmon. They named it the 'hog cholera disease' (because they thought mistakingly that it caused that). It was only later that somebody named after Salmon. Thus it has nothing to do with the fish at all.
Yes it does, the researcher's name is Salmon, duh π.
She's gonna get chickenella.
She should go whole hog and try chicken tartare, complete with the raw egg.
Uhhh don't think so, this is chicken not hog
/thathappened
Really difficult to believe this is anything other than made-for-social-media scripted for clicks.
Edit: for you non-believers (or is it believers?):
βThe image used in the posts originally comes from a blog promoting tourism in Japanβs Shizuoka prefecture: [same pic we see]
What youβre looking at there isnβt so much βmedium rare chicken,β as it is more chicken tataki; chicken seared over hot coals and served largely raw. A dish prepared with the same techniques ordinarily used for fish in eastern cuisine.β
https://www.pedestrian.tv/news/that-medium-rare-chicken-fb-post-is-a-troll-but-that-is-a-legit-dish/
So yeah. /thathappened.
Iβve eaten this βtorisashiβ in Kagoshima before. Didnβt mind it, I was always curious about what rare chicken would taste like.
HOWEVER: the raw chicken served in Japan isnβt regular chicken. The birds are slaughtered and prepared in a very specific way so that bacteria are kept in control.
People know this is fake, right?
#clean #deadanimal
That happened.
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