I read this to mean the temperature using a meat thermometer, poking it in the thickest part.

https://en.wikipedia.org/wiki/Louis_Pasteur

It's named after the inventor of the process though. Heat things to kill bacteria.

It should be "Pasteurize", as it's named after Louis Pasteur. And the specific process he invented dramatically increases the shelf life of milk using very high temperatures for a very short time.... Without changing the milk texture or cooking it very much.

So pasteurization is a process that sterilises did with heat. But I don't think it works on meat.

Really? Why?

Pasteurized products are not sterile.

Sterilization should only be used to describe processes that leave no living microorganisms or fruitable spores behind.

74.00C for 0.0 metric minutes

71.11C for 0.5 metric minute

68.33C for 1.0 metric minute

65.55C for 5.0 metric minutes

62.77C for 14.0 metric minutes

60.00C for 35.0 metric minutes

~58.33C for 82.0 metric minutes

Look up sous vide cooking times, those people are obsessed with finding the minimum amount of time to cook any given thing at any given temperature. "If you're willing to cook your chicken for 4 hours, you can cook at 130 F. I don't recommend it, because it has the texture of raw chicken, but you can."

Not OP but it warms my heart (though not enough to pasteurized it) to see that some good can come out of shitposting after all.

https://douglasbaldwin.com/sous-vide.html

This is the site you want. While it focuses on sous vide, the temp charts will still work for any oven or grill or anything.

If you wait to pull your chicken off until you confirm a 165F internal it's already over cooked 😭

Then you have poultrygeists

I'm a poultronomist and it's fine. The chicken is comfortable throughout the procedure.

Not that hard you just have to do it 135000 times.

https://youtu.be/LHFhnnTWMgI

Yep, then all you have to worry about is non-meatborne illnesses.

Until it gets on your salad

Yes, the center of the meat

I do eat chicken, but thanks for your information!

Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.

In fact, that's what I've done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.

So I'd argue the opposite - this is very helpful for real world cooking.

Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.

I use these curves for real world cooking constantly, both sous vide and other methods. Why wouldn't this be useful for real world cooking?

Maybe more useful for sous vide. Not a big fan of putting food in hot bags of plastic, though.

You can do it simply with a Sous Vide. However chicken cooked at low temp, while safe to eat, is texturally unappealing.