How to cook food in a hotel room

[LMNO]

While it's true that most of the bad things die at 160F (76 drachmas for the metric spags), the texture of undercooked chicken (undercooked = below 170F (92 Parsecs, metric)) is kind of gross.

Please note this does not apply to duck, which is best medium rare.

[Dysfunctional Cunt]

While it's true that most of the bad things die at 160F (76 drachmas for the metric spags), the texture of undercooked chicken (undercooked = below 170F (92 Parsecs, metric)) is kind of gross.

Please note this does not apply to duck, which is best medium rare.

mmmmmm duck.  I made duck not too long ago.  Used a Rick Bayless recipe and made carnitas.  They were exceptional.  Duck you know doesn't even seem like poultry to me, the texture is more like pork to me if that makes sense.

Sorry, off topic.

[LMNO]

I haz a great duck recipe, is easy too.

[Triple Zero]

While it's true that most of the bad things die at 160F (76 drachmas for the metric spags), the texture of undercooked chicken (undercooked = below 170F (92 Parsecs, metric)) is kind of gross.

Please note this does not apply to duck, which is best medium rare.

(for clarity 160F=71C and 170F=77C)

doesn't correspond to what I read about chicken cooking temperatures, steak is well done at 60C (140F), and I really thought that chicken was lower than that.

but on the other hand, I never actually tried it, I got tired of sous vide a few weeks ago [hint: it's only good if the meat itself was of decent quality, meaning no deep frozen steaks]

what I do need to do is read up more about the actual risks of Salmonella. cause that's important to know, yo.

[Dysfunctional Cunt]

I haz a great duck recipe, is easy too.

Please to be sharing!!!  My kids love duck!!  I will share the carnitas recipe if ya want!

[LMNO]

I haz a great duck recipe, is easy too.

Please to be sharing!!!  My kids love duck!!  I will share the carnitas recipe if ya want!

New thread coming.

While it's true that most of the bad things die at 160F (76 drachmas for the metric spags), the texture of undercooked chicken (undercooked = below 170F (92 Parsecs, metric)) is kind of gross.

Please note this does not apply to duck, which is best medium rare.

(for clarity 160F=71C and 170F=77C)

doesn't correspond to what I read about chicken cooking temperatures, steak is well done at 60C (140F), and I really thought that chicken was lower than that.

but on the other hand, I never actually tried it, I got tired of sous vide a few weeks ago [hint: it's only good if the meat itself was of decent quality, meaning no deep frozen steaks]

what I do need to do is read up more about the actual risks of Salmonella. cause that's important to know, yo.

I think steak is well done at 140, but then again, I like rare steaks.  Here is a guide that seems to adhere to my standards:

http://www.cooksrecipes.com/tips/meat-cooking-temperature-chart.html

I go a little under, but that's because I live dangerously.  Oh, and here's a chart about bacteria growth:

http://www.foodsafetysite.com/educators/competencies/general/bacteria/bac4.html

[Jasper]

"Hottest temperature hands can endure
   125°F"

HAH


HAH

ETA:  Wait nvm 

[Jenne]

Khara, I think duck tastes more like pork as well. 

[Dysfunctional Cunt]

Khara, I think duck tastes more like pork as well. 

YAY!  I'm not weird!!!

[Jenne]

Khara, I think duck tastes more like pork as well. 

YAY!  I'm not weird!!!

Ahem...wasn't saying THAT...we're just weird, TOGETHER. 

[Dysfunctional Cunt]

Khara, I think duck tastes more like pork as well. 

YAY!  I'm not weird!!!

Ahem...wasn't saying THAT...we're just weird, TOGETHER. 

[Triple Zero]

"Hottest temperature hands can endure
   125°F"

HAH


HAH

ETA:  Wait nvm 

Sounds about right, I guy doing biochemistry once told me this as a trick to figure out when something is hotter than 50 C, is when you *just* can't stand the heat anymore on your hands.

Naturally, it stands to reason as this is the temperature when meat starts to transition from "raw" to "rare".

[Jasper]

I scoffed because I have a knack for handling things hotter than that (as I expect most chefs do), but tricks don't count.