People who undercook beef be like
Dudes playing russian roulette by eating raw chicken everyday.
This truly IS a shitpost. A Raging Shitpost if you will…
you’re not cool until you shit your pants, kids!
I hate eating the same thing every day, but it does work.
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’ve been eating ham and mayonnaise sandwiches for 60 years, and I feel terrible
Damn I just watched that episode
You can safely cook chicken to be medium rare, buuuuuuuuut only via sous vide. You would need to get it up to at least 140F, and then keep it there for between 30 and 360 minutes, depending on how thick the piece of chicken is.
Personally, I would not want to. I enjoy beef carpaccio and steak tartare, i enjoy some sushi and sashimi, but poultry and pork, IMO, should be cooked.
Salmonella can be killed at less than 140 if it’s for long enough, you can sous vide chicken reasonably safely down to 135 or maybe even push it a little lower. HOWEVER this will not be medium rare. Medium rare is 130. 135-140 are solidly medium, barely a blush of pink at that temp really.
Accurate. You could do this in an oven or grill too, but you might dry things out some. It’s all about the meat’s internal temperature and time. 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
Keep in mind that the temperatures refer to the coldest part; until all internal temperatures are at least 120, you can’t start your timer.
100%
Temp of the coldest part and the quantity of time it’s held at that temperature.
They do eat raw chicken in Japan, but I guess you have to treat it the same way as raw fish to be sanitary (fast freezing for 24h to kill parasites and bacteria).
Just be warned that not all bacteria and parasites can be killed with a hard (0F) freeze. IIRC, there are a few parasites found in feral pigs and bear that are very freeze resistant. I think some variety of trichinella? I don’t think that poultry is susceptible to trichinella infestations, but most chickens aren’t kept or slaughtered in very sanitary conditions.
They don’t have the same diseases as America, so it is safe to do that there. If you tried that here, you will put yourself on a surprise weight loss vacation.
Chicken sashimi is about to be taken off the menus in Japan, as even their way more sanitary ways led to quite a number of health incidents.
I thought this was a myth
