Greentext

7070 readers

157 users here now

This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

Be warned:

Anon is often crazy.
Anon is often depressed.
Anon frequently shares thoughts that are immature, offensive, or incomprehensible.

If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.

founded 2 years ago

MODERATORS

Early_To_Risa@sh.itjust.works

Anon doesn't wash (sh.itjust.works)

submitted 8 months ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

9 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] Zanz@lemmy.ml 1 points 8 months ago (1 children)

You want 150f for 3 min for white meat. 165 is unnecessary unless you flash cook it, and then put it in the fridge. 165 w8ll be tough and dry. https://blog.thermoworks.com/chicken-internal-temps-everything-you-need-to-know/

Dark meat will be at like 170 when it cooks for flavor so you don't need to worry if it is cooked through it will be safe.

[–] chaitae3@lemmy.world 1 points 8 months ago

For the lazy:

you want 65°C for three minutes
75°C is unnecessary
dark meat will be at like 77°C