- Joined
- 27 August 2018
- Messages
- 71,379
- Reactions Received
- 151,385
- Cards
- View Profile
- KS Coins
- 129,595
- Fandom
- Lex stan
- Gender
- Female
- Pronouns
- she/her
- Ship
- Wreck
Let’s say you have chicken that despite registering well above the safe temperature with a thermometer still had pink meat or juices. Would you trust the thermometer? Or would you keep cooking it?
I would eat it. From what I’ve read the transition from pink to clear/whiteish/whatever color you call “cooked” chicken isn’t necessarily at the ”safe“ temperature, particularly when there’s a bone. If the thermometer shows well above then I don’t have reason to believe it’s wrong unless it’s full on dark pink or red. If the thermometer was showing right at the safe temp then I may cook it more but if it’s plenty above I don’t want to be eating super dry chicken.
I would eat it. From what I’ve read the transition from pink to clear/whiteish/whatever color you call “cooked” chicken isn’t necessarily at the ”safe“ temperature, particularly when there’s a bone. If the thermometer shows well above then I don’t have reason to believe it’s wrong unless it’s full on dark pink or red. If the thermometer was showing right at the safe temp then I may cook it more but if it’s plenty above I don’t want to be eating super dry chicken.