Part of me wants to try this. The other part thinks about eating pink chicken and reflexively recoils.
5 Likes
I mean… there’s chicken sashimi. But that would have to be one flavorful chicken.
1 Like
I’ll continue to eat my steak rare and my chicken well done thank you.
8 Likes
The article mentions torisashi, and even namedrops Ipukku in Berkeley that does a chicken tartare. It goes on to say that in Japan, these preparations are regarded as similar to eating fugu, and that chefs train specifically to learn how to do this safely, or at least, safer.
But that is not this. This is medium rare poultry, sous vide’d at 136 for a couple of hours, much like the trick of letting an eye of round or chuck roast sit for a long time at a lower temp. It both kills pathogens and breaks down collagen.
3 Likes
Yes, this exactly.
It’s only “medium rare” in name only, but it is essentially fully cooked through.
2 Likes
#would, then.
I think I’d still have a natural reflex to reject pink chicken. Even if I knew in my brain it was safe, my eyes and stomach are too conditioned to even want to try it.
3 Likes
If anyone DOES get brave enough to try it, please post. I’ve been thinking about this since the article came out. It feels lodged in my brain the same way as you can’t help but crane your neck at the accident on the side of the road. I am both attracted and repelled in equal measure.
“It was a brave man, who first ate an oyster.” -King James I, supposedly.
I think this is actually way more difficult than oysters.
1 Like
Headline: " I Tried Medium-Rare Chicken. You Should, Too."
Ummm…no I shouldn’t.
7 Likes
I’d be willing to try it, but doubt my family would. And they all know about the sliding scale between time and temp for pathogen inactivation.
The gelatinous mouthfeel the author mentions as a positive might put me off, also.
6 Likes
Oh, I missed that part. Changing my previous comment to “fuck, no.”
7 Likes
3 Likes
Yes to 140 degrees but not super jazzed about torisashi. Although I’d probably try it if I were in a restaurant that specialized it.
Not happening at home, though. Spouse needs his poultry and pork cooked to about 180 degrees otherwise … freak out city
I would definitely try it, but I’m too lazy to sous vide. If somebody else wants to prepare it for me though, I’m all in
2 Likes
there are more civilized and advanced countries in the world that require chickens be vaccinated against salmonella.
in these progressively more-better countries, one does not have to refrigerate eggs or reduce a chicken to ashes before eating the meat.
Exactly, This is not actually Medium Rare.
Even pork chops and tenderloin to 180°F?
(!!!)
Why this rather than 165°?
I didn’t read the whole article but I have definitely eaten and enjoyed pink chicken. I have eaten sous vide chicken breasts that were pink, cooked according to a serious eats method, and pink at the bone thighs, that may have been pink because of “brining”, but may well have been pink because I was skirting the recommended temp for thighs.
Husband and in-laws will not eat it this way, so I don’t try to serve it at home.
2 Likes
Yes. It is crazy.
