My sister said my chicken was drier than her flip-flops in August

She wasn't wrong. I was doing chicken breast at 400 for 18 minutes just like the manual said and it came out like shoe leather every time. She told me to drop it to 375 and pull it at 155 internal temp instead of 165. Now it's actually juicy. Anybody else have a family member who just tells it like it is?

3 comments

3 Comments

the_sage12d ago

My dad still insists on cooking everything "until it's done" and won't touch a meat thermometer.

drews5511d ago

Heard a chef on a podcast say the whole 165 thing is just a safety buffer. They said if you cook it to 155 and let it rest for a few minutes, the carryover heat finishes the job without turning it into sand. Tried it with thighs too and it worked great. My sister would probably still roast me though. She's like a food critic that I happen to be related to.

luna26111d ago

You ever notice how some people just refuse to believe science? My buddy tried explaining carryover cooking to his grandma and she still yanked the chicken out at 170 "just to be safe." I swear it was like dust by the time they ate.