Are you pulling at 150° or shooting for that as a finished IT?
I figured that he was pulling them at 150° and that the carryover went to at least 155° but I need to check his video again to be certain.
Science tells us 2 minutes at 146° we are bacteria free, so why not.
I'm uncertain about that. The chart that Canadian John directed us to says 146° requires 7.9 minutes. Am I reading something incorrectly?
He pulled them at the temps and then they sat, the 150 one sat until all the rest were done, the 165 one didn't rest as long as the others did.
I read through some of the comments and people were asking if he could do the same and leave the probes in to see where they end up temp wise.
he also said he was going to do another one and try lower temps, but I could not find that and I asked in the comments about it, so we will see if I get any replies.
it may be a good experiment for me to try sometime, i would have to go get some normal sized breasts, I usually by in bulk from the poultry plant or cases from Gordons, a 10# bag from Gordons has 7 breast halves in it. they go 1.5# a piece. I would have to see if I have 2 working thermometers with enough probes, or maybe just use the thermapen on them when they are all done and rested.
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Topic: Are We Overcooking Fowl Breasts at 165°? (Read 543 times)