Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad
Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen.
Yep, you can find time-temperature charts for most meats, and that can lead to some interesting sous vide preparations that are perfectly safe.
I’ve tried it with chicken thighs. The texture wasn’t what I was used to, obviously, but melt-in-your-mouth chicken thighs, properly seasoned, were a success in my book.
Really difficult to believe this is anything other than made-for-social-media scripted for clicks.
Edit: for you non-believers (or is it believers?):
“The image used in the posts originally comes from a blog promoting tourism in Japan’s Shizuoka prefecture: [same pic we see]
What you’re looking at there isn’t so much “medium rare chicken,” as it is more chicken tataki; chicken seared over hot coals and served largely raw. A dish prepared with the same techniques ordinarily used for fish in eastern cuisine.“
I’ve eaten this “torisashi” in Kagoshima before. Didn’t mind it, I was always curious about what rare chicken would taste like.
HOWEVER: the raw chicken served in Japan isn’t regular chicken. The birds are slaughtered and prepared in a very specific way so that bacteria are kept in control.