GIVE IT TO US RAW AND WRWRWRRRIGGLING. JUICY BIRD.
This truly IS a shitpost. A Raging Shitpost if you will…
you’re not cool until you shit your pants, kids!
Isn’t that Bart’s catchphrase? “Shit my shorts!”
People who undercook beef be like
You can safely cook chicken to be medium rare, buuuuuuuuut only via sous vide. You would need to get it up to at least 140F, and then keep it there for between 30 and 360 minutes, depending on how thick the piece of chicken is.
Personally, I would not want to. I enjoy beef carpaccio and steak tartare, i enjoy some sushi and sashimi, but poultry and pork, IMO, should be cooked.
Salmonella can be killed at less than 140 if it’s for long enough, you can sous vide chicken reasonably safely down to 135 or maybe even push it a little lower. HOWEVER this will not be medium rare. Medium rare is 130. 135-140 are solidly medium, barely a blush of pink at that temp really.
Pork can also be eaten raw, if you slice it into thin slices like bacon, and put it in a laser cutter that only fry the fat. (take a picture, use image manipulation to make a mask that guides the laser cutter)
Should be completely fine TM
They do eat raw chicken in Japan, but I guess you have to treat it the same way as raw fish to be sanitary (fast freezing for 24h to kill parasites and bacteria).
I thought this was a myth
Chicken sashimi is about to be taken off the menus in Japan, as even their way more sanitary ways led to quite a number of health incidents.
Just be warned that not all bacteria and parasites can be killed with a hard (0F) freeze. IIRC, there are a few parasites found in feral pigs and bear that are very freeze resistant. I think some variety of trichinella? I don’t think that poultry is susceptible to trichinella infestations, but most chickens aren’t kept or slaughtered in very sanitary conditions.
They don’t have the same diseases as America, so it is safe to do that there. If you tried that here, you will put yourself on a surprise weight loss vacation.
That’s not true.
The same disease part or the barfing out the ass part?
Same diseases. They absolutely have ecoli and salmonella.
They might have them but I assume they vaccinate the chickens against salmonella which the US refuses to bother with and you don’t get e coli from the inside of meat, you get it from contamination.
Pork can be done all the way down to medium rare now that Trichinosis has basically been eradicated from pork. Though most say it’s best at medium.
Ill stick with slow cooking it until its almost falling apart
203 for life
Just eat it raw like they do in Germany 👍🏻
No amount ot convincing will ever get me to try Mett
deleted by creator
No
Heat to my meat
Accurate. You could do this in an oven or grill too, but you might dry things out some. It’s all about the meat’s internal temperature and time. 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
Keep in mind that the temperatures refer to the coldest part; until all internal temperatures are at least 120, you can’t start your timer.
100%
Temp of the coldest part and the quantity of time it’s held at that temperature.
Dudes playing russian roulette by eating raw chicken everyday.
I’m pretty sure according to the post he already lost.
lost a shitload of weight, yeah
My bud that’s not medium rare,
I’m not convinced that it’s even warm
How else do you die of salmonella
Usually from dehydration. Most cases self resolve after a few days.
Nah dude that’s not fish it’s chickenella
Bruh that festival is sick af.
Really? I find it to be quite shitty
Did you know that with Salmonella you can lose all of your weight?
No thanks, I’ll stick with crack.
100% of it
Get with the times. We got bird flu now
Cook it all, add some tomato.
Have eaten in Japan and never gotten sick that I can recall. Definitely not my favorite; the texture isn’t great IMO.
Someone should teach them how to cook fr, first it was fish, now chicken
At least my katsudon was cooked (hopefully 🤞)
In South- and Middleamerica they “cook” chicken by letting the raw meat sit in acidous liquids, mostly citrus juice.
Does that get rid of salmonella or do you need to trust the meat does not have any
It denaturalizes the fish the same thing that happens by cooking, so it’s basically cooked
It’s not super popular except in like one particular region. It was just the only thing the bar I was at was making a couple of times (they kinda rotated dishes) so I gave it a try.
