What are you having for dinner tonight? Chances are, it’s chicken. According to the USDA, chicken is the number one…
Chicken How-To's and Temperature Tips
While there are several ways you can prepare chicken for a salad (e.g. grilling, baking, pan searing and poaching), we’ve found that your best bet for achieving tender, white and juicy chicken is a technique that mimics sous vide.
If you’ve ever been on the receiving end of a crispy chicken leg whose insides look like a bloody mess, there’s no need to throw out the entire batch. As long as the bird was brought to an internal temperature of 165°F (73°C) for at least 15 seconds, it’s safe to eat.
Any seasoned grill master (brave enough to fire up the pit in the dead of winter) can tell you how difficult it is to get accurate temperature measurements in cold weather.