• RegalPotoo@lemmy.world
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    8 months ago

    Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad

      • SkippingRelax@lemmy.world
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        8 months ago

        I actually like to push it to just as a bit less cooked than I would be comfortable with a more traditional cooking way.

        Haven’t done it in a while but from memory 66C/150F for just over an hour was the way I loved it (thighs).

        But yeah raw chicken yuck

        • 20hzservers@lemmy.world
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          8 months ago

          Damn why you gotta tempt a man with the forbidden dark meat. 🤣🙈 Thighs are my favourite cut and I love a med rare steak. But it feels so wrong 😔 but why does it feel so right 🤤.

    • TheRealKuni@lemmy.world
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      8 months ago

      Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen.

      Yep, you can find time-temperature charts for most meats, and that can lead to some interesting sous vide preparations that are perfectly safe.

      I’ve tried it with chicken thighs. The texture wasn’t what I was used to, obviously, but melt-in-your-mouth chicken thighs, properly seasoned, were a success in my book.

      But I like weird food.

  • juxta@reddthat.com
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    8 months ago

    I LOVE chicken like this. It purges my bowels every time, quite the #cleaneating technique.

    • Tilgare@lemmy.world
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      8 months ago

      I think generally you also need to butcher an animal fresh. Within hours. At least, I believe this to be the case with teak tartare for instance. Edit: steak*

        • RamblingPanda@lemmynsfw.com
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          8 months ago

          You’re both disgusting!

          Ash is the best, thinly shaved with a Japanese hand plane, slightly toasted, hint of sesame and pine resin 🤤

      • SkippingRelax@lemmy.world
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        8 months ago

        I think you can relax more with beef. The important thing is mincing the meat fresh, too early and you have square kilometres exposed to bacteria but no you don’t need it freshly butchered.

        Also the problem with chicken is that raw it’s fucking disgusting. Be it the smell, the texture or the flavour (I have eaten undercooked chicken by mistake, it’s vile).

        Raw beef? Divine if you can get over the prejudices that some cultures have

        • Socsa@sh.itjust.works
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          8 months ago

          Salmonella in chicken is generally a bigger risk than ecoli in beef, in part because we are exposed to it much less often. Ecoli is extremely common and ubiquitous so it actually takes a pretty big dose of it to make most people seriously ill. You’ve probably “had it” dozens of times, had a runny morning poo and didn’t think of it past that. Salmonella, on the other hand, is much more likely to induce painful cramps, vomiting and extended symptoms with a minor exposure.

      • Simulation6@sopuli.xyz
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        8 months ago

        I have been told that cannibal sandwiches are very popular in some areas of the US. I have a cousin who really liked them until he had to go to the hospital.

    • FunkFactory@lemmy.world
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      8 months ago

      I’ve had this in Japan, not sushi but at yakitori. Ended up in the hospital but it was fun to say I tried 😅 and surprisingly tasty too. Yakitori is my fave Japanese cuisine, I only eat the cooked stuff now though 🚶‍♂️

  • Akasazh@feddit.nl
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    8 months ago

    To this day I never thought about salmonella and salmon being linked in any way and I do enjoy puns and etymology

    It may be because I’m my language it’s pronounced with a voiced ‘l’. At least that’s what I think.

    By the way it’s called like that because one researcher that named the pathogen was Daniel Salmon. They named it the ‘hog cholera disease’ (because they thought mistakingly that it caused that). It was only later that somebody named after Salmon. Thus it has nothing to do with the fish at all.

  • RememberTheApollo_@lemmy.world
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    8 months ago

    /thathappened

    Really difficult to believe this is anything other than made-for-social-media scripted for clicks.

    Edit: for you non-believers (or is it believers?):

    “The image used in the posts originally comes from a blog promoting tourism in Japan’s Shizuoka prefecture: [same pic we see]

    What you’re looking at there isn’t so much “medium rare chicken,” as it is more chicken tataki; chicken seared over hot coals and served largely raw. A dish prepared with the same techniques ordinarily used for fish in eastern cuisine.“

    https://www.pedestrian.tv/news/that-medium-rare-chicken-fb-post-is-a-troll-but-that-is-a-legit-dish/

    So yeah. /thathappened.

    • Railison@aussie.zone
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      8 months ago

      I’ve eaten this “torisashi” in Kagoshima before. Didn’t mind it, I was always curious about what rare chicken would taste like.

      HOWEVER: the raw chicken served in Japan isn’t regular chicken. The birds are slaughtered and prepared in a very specific way so that bacteria are kept in control.

    • 0x4E4F@sh.itjust.worksOP
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      8 months ago

      Ah, thank you fellow Lemming 👍.

      BTW, how do you crosspost? I use Jerboa, I don’t think it has a crosspost option.

      • HootinNHollerin@lemmy.world
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        8 months ago

        I use voyager and it’s an option from the top right 3 dots. It’ll also display if a post is a cross post which is nice

        • 0x4E4F@sh.itjust.worksOP
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          8 months ago

          Ah, I see. How do you switch accounts on it? I couldn’t find that option, it’s quite easy on Jerboa.

          EDIT: Sorry, fiund it 😁.