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The liquid should ideally be around 70–85 °C (158–185 °F), but when poaching chicken, the chicken must reach an internal temperature of at least 74 °C (165 °F) in the core to be eaten safely. A significant amount of flavor is transferred from the food to the cooking liquid, and so making stock. For maximum flavor, the cooking liquid ...
Poached chicken, like our Zui Ji ... allowing carryover cooking to bring the internal temperature to 165°F. Chop chicken into bite sized pieces using a meat cleaver and season evenly with salt.
Home & Garden. Lighter Side
Cover and cook on low heat for 4 to 6 hours, or on high heat for 2 1/2 to 3 hours, until the internal temperature of the chicken is 165°F and the potatoes and carrots are tender.
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...
Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.