Yeah, that’s not even rare! I’ve cooked my chicken medium-rare by accident, it was edible, kinda nice actually. I think medium-well is the sweet spot for chicken, but I could see someone going for a medium even. I wouldn’t really recommend medium-rare to anyone, pretty sure I dodged a bullet that time.
Can you actually cook chicken medium rare?
Like when you go to a restaurant, if you order a steak they will ask you how you want it cooked. They don’t ask you how you want your chicken cooked. They just cook it.
Yes you can, but you’re not going to be able to cook to order.
It’s all about the meat’s internal temperature and the amount of time it’s kept at that temperature. If the meat could reach 165° F instantly it would kill everything. If you hold it at 120° F for two hours you kill nearly everything.
https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf
If you hold it at 120° F for two hours you kill nearly everything
Which is distinctly different from everything. And the consequences of this literally affect your health. It’s the reason there’s a hard rule about the temperature. It’s for safety.
Nope, for whatever structural reason, the harmful stuff can penetrate chicken but not beef. Chicken has to be cooked through.
It’s how chicken is processed. Also, yeah it can do the same to beef, especially now that they are using machines to tenderize and dye the beef before it reaches the customer.
Things like steak tartare are cured with salt and very carefully handled. The risk of illness is still there, just greatly reduced thanks to careful prep.
