Pink Chicken Safe to Eat?

[Brisket Syndicate]

Here's an informative article from Thermoworks.

https://blog.thermoworks.com/chicken/bloody_chicken/?browse_eid=56166b63-1b6e-46c9-9c5f-590d892b6396&utm_source=bronto&utm_medium=email&utm_term=READ+MORE&utm_content=Mar2019-Marine-Blue-Thermapen-Mk4-Going-Fast-cs&utm_campaign=Mar2019-Marine-Blue-Thermapen-Mk4-Going-Fast-cs&_bta_tid=06881401715476395030097811526176225426943551703550688371150216476172102773227401307841432019159490201608

[grantgallagher]

And cue the sous vide discussion...

[FireMan]

Yup, I agree with ThermoWorks, eat pink chicken confidently. Although there are still doubt in my mind, that’s it, it’s my mind & that’s not the most reliable item in my tool box. Now, the thing to fear is green chicken. That is not wonderful, pardon me Kermit.

[Troutman]

That's actually a very good article. It's about time and temperature when cooking, that's why it's so vital to have a good thermo device when smoking meat. Your eyes and improper perceptions can ruin or cause issues with any piece of meat.

[ssandy_561]

Just ate some pinkish chicken last night. Soooooo juicy. Soooooo good.

[fzxdoc]

Meathead has been saying the same for years.

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-chicken-ready-when-juices-run-clear-and-why

Kathryn

[FireMan]

It’s where I first got the idea. Somethings you just file & you don’t remember where it came from, but it’s in the trust department of your brain.

[Mudkat]

Always good to have this on hand for uninformed eaters.

[FireMan]

Wow, that’s one to chew on, uninformed eaters. 🕶

[Huskee]

Thank you for sharing. Please remember, General Discussion is for topics off the subject off food, meat, cookers, & accessories, thanks!

[MeatMonster]

Had me some pink chicken about an hour or so ago àndhjjk ..ughd mm.......


Skjdj...r

[Huskee]

Interesting re-write of Meathead's article. Why not just link to it, why rewrite it?

[ItsAllGoneToTheDogs]

'cause then you gotta pay the source

[Cheef]

I am aware pink chicken is safe to eat if it has been temp checked.
BUT!
I just can't do it. Can't get past the mental block.

[Polarbear777]

https://www.seriouseats.com/2015/07/...en-breast.html

The table is also here in graph form, which is nice. Below about 150 you pretty much can’t hold it for long enough without sous vide or some sort of $$ temp controlled oven.

I usually start a 5 minute timer when the internal temp hits 150 and make sure it is still carrying over for those 5 minutes. Usually doesn’t get above 155-160.

Of course thighs and wings need more time and/or higher temp to break down the connective tissue.

[Santamarina]

The only way I eat pink chicken is if I see a thermometer in it that says 165°F. That’s the only thing that will get my brain past the color.

[JeffJ]

I eat my chicken raw. I also swim in sewage and hang around nuclear waste disposal sites.

I like to keep my immune system on its toes.

[FireMan]

Chuckle, chuckle. 🕶

[Thunder77]

I have had chicken thighs and drumsticks cooked to 180 degrees, and they still had some pink or purplish spots near the bone. sometimes you just can get rid of it. I have shown my family the Meathead article, and eaten pink chicken in front of them, and not had any issues. They still are not convinced.