Fact vs Fiction: How Little I know

[BFletcher]

When I read articles such as this it humbles me and gives pause; sometimes what I think I know is based on myth or obsolete data.

https://blog.thermoworks.com/chicken/bloody_chicken/?tw=VWB&chan=TVWBB

 

[LMichaels]

I have been wondering about this sort of thing

 

[Rich Dahl]

I read something similar awhile back about the younger chickens marrow bleeding through the bone and tinting the meat. But that article also stressed that temperature is the key to doneness. I do know that these super large chickens the markets have today can take a long time to defrost. I always take my thermos pop and make sure the birds still isn't frozen before I cook it. I did have one before I stared doing precook temps the breast got to 195 and the thigh was still at 145 because it wasn't fully defrosted.

 

[Chris Allingham]

From 2000, updated in 2001, 2002, 2003, and 2008: http://virtualweberbullet.com/chickenselect.html#done

 

[Bob Bass]

Chris... Don't know about others, but for me, it's a no go when I'm sitting at a "Table of 6" and the napkin of a napkin test turns pink...

 

[LMichaels]

I used to worry about the juice color but I have learned to trust the thermometer just like an airplane pilot has to trust their instruments in thick fog.