/ck/ - Food & Cooking

>>16044562
Depends. Do you take 50,000 IUs of Vitamin D every day? Do you take Quercetin? How many B Vitamins do you take? Me personally, I like the one shot Johnson and Johnson vaccine because it's one and done. Although the Pfizer vaccine is more effective. I'd also recommend keeping your oven pre-heated overnight, just to make sure it fully comes up to temp. I am a part time office custodian if that matters.

>>16044562
I had the same problem cooking fried chicken for the first time yesterday. Your chicken was too cold, leave it out for 30 minutes after breading

>>16044562
The centre of a piece of meat like that is very unlikely to have any nasty microorganisms.
Can't you just butterfly the chicken if it's such a common issue, though?

Maybe you could finish it off in the oven? It worked for me when I was new/fuckin around

>>16044562
Yep you'll be fine. Americans screeching about "muh salmonella!!1!!!" are retarded.
A) Yes, Americans are more likely to get salmonella from eating raw chicken because their poultry comes from atrocious conditions, from a factory literally smeared in shit. They just rinse the chicken off and call it a day before selling it to you. You are forced to overcook it because otherwise you risk ingesting fecal coliforms and getting ill (the same problem they have in India where you get sick if you don't boil your water).
B) While the risk is bigger in America, it's still not that significant. You have a higher chance of dying in a car crash than getting sick from chicken that had some translucent pink in the very center. Different story if you eat a completely uncooked piece of chicken though.

>>16044683
No, it's not the same as steak where you only have to sear the surface. Salmonella in poultry lives deep within the tissue.

>>16044696
>Salmonella in poultry
extremely rare in the first world.

health concerns aside, raw chicken tastes fucking disgusting

>>16044699
Not if you're counting America as part of the first world. There's a reason the EU won't import American chicken.

>>16044689
This. Also you must be frying large chicken breasts. Slice them thinner.

>>16044710
I don’t know anyone who’s ever gotten sick from chicken. Then again I’m not poor.

>>16044562
If you were hungry then your stomach acid should be extra strong and kill off any (((food poisoning))) you might end up eating.

>>16044710
>all American chicken is the same
Anon, stop being so silly

>>16044562
yes

>>16044562
Probably. Though I think it's kind of gross. If it's slightly rare though I don't mind it. Full raw chicken is a weird experience.

>>16044674
Or oil too hot. Or you live in a shitty fucking high altitude place, where everything takes longer to cook.

>>16045196
>high altitude
>takes longer to cook
Is this has something to do with gravity + time/space, or just temperature?

>>16045222
Temp to boil is reduced. It's annoying as fuck to go from sea level to like, Denver

>>16044562
Yes

>>16045222
Air pressure. Thinner air, less air pressure on water, easier for it reach boiling at a lower temperature.

>>16045222
Boiling point reduces by 1 degree for every 500 ft of elevation. At around 1250 for elevation, boxed pasta only comes out al dente if cooked at a rolling boil with my 18,500 BTU burner. If I use another burner it takes several extra minutes to cook through and becomes soft, not mushy but not with the al dente chew. When I lived at sea level I would bring eggs to a boil in a pot then turn the burner off and let them sit for 10 minutes in the hot water. At this altitude I have to leave them at a full boil for 12 minutes before taking them out. Baking doesn’t seem greatly affected, but friends at 2500 ft have to adjust their recipes for high altitude baking.

>>16044712
>Slice them thinner.

>>16045162
based godjonus

I wouldn't worry about it.

>>16044710
Sometimes that’s the risk you take for cheap meats

>>16044562
Turn your oil heat down.