Reply to Safely poaching chicken in residual heat

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I mean if you think about it a simmer is 212 and not even the USDA is trying to get you to cook it past 180 or whatever the instantaneous safe temp is (and that’s not addressing the point that 160 for 5 minutes or whatever is just as safe). [/quote]

Logically, 160 is good. 180 is better. Then boiling must be the best.

However, I cook salmon and steak to 135F so it's edible.[/quote]

Oh I always assumed the temp of of the protein is different from the desired temp of the water. I thought water always has to boil (or the sauce has to simmer or whatever.) Didn't realize you could cook proteins in WARM liquids.[/quote]

It is, depending on how long you leave it in there.

You roast chicken in way higher temps than you cook it to, because you don’t leave it in long enough for the center to reach the oven temp. But theoretically, if you held chicken in an oven at 165 long enough, the center would reach that temperature.

That’s how a sous vide bath works, but more efficiently because the water is more efficient than air. That’s why you set the water bath to whatever your desired temperature is, then hold it long enough for the food to come to that temperature throughout.

Then you can hold food at a given temp, even on the lower end, for a longer period of time to kill pathogens and change the consistency of meat. [/quote]

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