I can't stand Steak cooked over 150F. But, Chicken..It depends on how you cook it. I cook every night, I have had plenty of chicken reach 185F or more and still be juicy and tender.I agree but there's a fairly large margin of error with a steak. A steak that is cooked rare all the way to well done is acceptable and edible but chicken that isn't cooked perfectly will always be raw and gross or overcooked and chewy.
I can't stand Steak cooked over 150F. But, Chicken..It depends on how you cook it. I cook every night, I have had plenty of chicken reach 185F or more and still be juicy and tender.
It's not how long you cook it, it is what Temperature it is it. Chicken has to be at least 165F internal before you eat it. Steak is 145F for Medium Rare. You can cook Chicken at a low temp for a couple of hours and if it doesn't reach 165F Internal, it is still not edible.I think it depends more on how long you cook it since chicken cooks fast, especially off the bone.
I can't stand Steak cooked over 150F. But, Chicken..It depends on how you cook it. I cook every night, I have had plenty of chicken reach 185F or more and still be juicy and tender.
What about sous-vide?It's not how long you cook it, it is what Temperature it is it. Chicken has to be at least 165F internal before you eat it. Steak is 145F for Medium Rare. You can cook Chicken at a low temp for a couple of hours and if it doesn't reach 165F Internal, it is still not edible.
I've never tried it, but as you know, you want to get rid of the Bacteria, if it works, then go for it.What about sous-vide?
I know chicken is better for you but it's hard to turn down a good roast beef sandwich with horseradish.