Possible for chicken to reach 165F and be raw
Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw?
Update:
Just to be clear, this is not something I experienced. I was just wondering if it was in fact possible. I'm looking for a scientific explanation of why this can or cannot happen.
Best Answer
No, 165 is cooked, but a couple of things could be going wrong. Your thermometer might be out of calibration, or you might not have gotten it exactly to the center of the meat. To test the calibration, check it against boiling water which should be exactly 212 assuming you are at or near sea level.
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Can chicken be 165 and still raw?
The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165\xb0, it is safe to eat. Color does not indicate doneness.Is chicken cooked at 165f?
Kitchen Fact: The safe internal temperature for cooked chicken is 165\xb0 Fahrenheit (75\xb0 Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.Can chicken be pink at 165 degrees?
As long as you take the bird's temperature with a cooking thermometer at multiple places \u2013 not just the thigh \u2013 and get a reading at or above 165 degrees, a rosy tinge shouldn't be a health concern.Can chicken be done at 150?
150\xb0F: White and opaque, juicy, and firm. 155\xb0F: White and opaque, starting to turn a little bit stringy; bordering on dry. 160\xb0F and higher: Dry, stringy, and chalky.I Cooked a Chicken by Slapping It
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Answer 2
It depends on how you define "raw".
165F is merely a threshold temperature for killing-off harmful bacteria in a short amount of time (such as with baking or grilling). It has nothing to do with actual "rawness", it is a food-safety temperature.
Some restaurants cook meat (even poultry) using the "sous vide" method at a dramatically lower temperature than conventional cooking methods. Basically, the idea is you cook the meat in a vacuum drawn plastic bag in a water bath at ~130's F, for a significant amount of time (sometimes hours). This makes the meat extraordinarily tender, juicy and uniformly "cooked" even though no point in the meat ever reaches 165F.
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