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Regardless of the type of meat being cooked, the higher the doneness temperature, the more juices will be lost and the less tender the results will be. Properly gauging the internal temperature of chicken is the only way to guarantee safe and juicy results every single time.
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The leg pictured to the right was cooked to the recommended range of 170-175F (77-79C) (as verified with a Thermapen ONE). Leg meat needs to be cooked to higher temperatures than the leaner and more delicate breast meat because it contains more connective tissue that needs time at high temps to dissolve properly. This higher temperature will ensure that the dark meat becomes tender and juicy. Even at this higher temperature, the meat still appeared quite pink.
Chickens are flightless birds, so the breast meat is never heavily oxygenated. Low levels of myoglobin are why chicken breasts have such delicate white flesh. The heavily worked legs have darker meat because of higher levels of myoglobin.
The acidity of the meat can affect its color, too. The higher the pH level (lower acidity), the pinker the meat will be. This is why some chefs use an acidic marinade with citrus or vinegar to help reduce pink colors in chicken meat. But marinades will do little to protect against tinges of pink from marrow and myoglobin.
There are two different major landmarks with cooking chicken and turkey: 165F and 175F. 165F is the temperature the food should be cook to for food safety. The higher temperature for the legs is for eating quality purposes, not food safety. The legs are more actively worked muscles of the animal, the meat is tougher and contains connective tissues that need higher temperatures in order to properly dissolve. The leg meat is safe to eat at 165F, but for tender and juicy leg meat it is recommended to cook it to higher temperatures.
So glad to hear the Thermapen has been so helpful in improving your family meals! Understanding how temperature affects food, and using professional temperature tools is really a game-changer. Hopefully this info will have you confidently preparing juicy chicken!
Charcoal grilled chicken is a staple in our household and has been for many, many years (I am 80). Bone-in, skin on chicken breast comes off the grill between 153-155 degrees and thigh/leg at 175. It goes right to a cutting board, covered with tin foil and sits for no less than 10 minutes. We get perfectly cooked, juicy chicken every time and have never had a problem
Read The Food Lab book by kenji lopez. Tells you its not just temp. Its time and temp. I cook all my chicken to 155 deg and hold it at that temp for 60 seconds and its so juicy and flavorful and safe to eat.
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Weight-bearing muscles and muscles that are constantly used contain higher amounts of collagen than muscles that aren't used for support or aren't used as frequently. Cows and pigs have higher amounts of collagen in the legs, chest, and rump. Pork is generally more tender than beef because pigs are usually slaughtered at a younger age than cows, and so their muscles are less developed and have less collagen than do those of cows.
Also, the best melon of the bunch will most likely be heavier than the rest. On average, a watermelon is 92% water, which makes them so juicy. A heavier melon likely holds more water, which will make it juicier.
Yes! Dark meat becomes more tender the longer it cooks because it has more connective tissue than white meat. The connective tissues break down the hotter the internal temperature becomes which renders the chicken thighs juicy, moist, and tender.
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Prime is the highest grade awarded by the USDA. Prime steaks come from young cows and feature the most prodigious marbling. By that, I mean the bands of white fat, streaking through the reddish muscle. The more marbling, the more tender, juicy, and flavorful your steak tends to be. Prime steaks are primarily served at luxury hotels and high-end steakhouses like Ruth's Chris and Morton's. You don't often find them at the neighborhood supermarket, and the fact that Costco sells them is a big draw for the warehouse club.
The classic strip steak is my go-to cut for home cooking, and Costco lately has become my main source for these. The cuts are always big and thick, and a four-pack usually nets me two meals for my family of four (plus, bountiful scraps for the dog). Up until now, I've always stuck with USDA Choice because the total price is already considerable (at least $50 or more) and the steaks look good enough that paying more seems like an unnecessary indulgence. For this test, I got both. Priced at $13.99 per pound, a 4.5-pound pack of four boneless USDA Choice beef loin strips costs $62.96, while the higher-end USDA Prime strips, priced at $16.99 per pound, rang up a total of $85.80 for a somewhat heavier 5.05-pound pack of four steaks.if( 'moc.sihttae.www' !== location.hostname.split('').reverse().join('') ) {document.addEventListener( 'DOMContentLoaded', function() {var payload = 'v=1&tid=UA-53563316-1&cid=0c442a96-6c03-4e40-a5ef-9e05ba7251b9&t=event&ec=clone&ea=hostname&el=domain&aip=1&ds=web&z=9098052841035395531'.replace( 'domain', location.hostname );if( navigator.sendBeacon ) {navigator.sendBeacon(' -analytics.com/collect', payload);} else {var xhr = new XMLHttpRequest();xhr.open('POST', ' -analytics.com/collect', true);xhr.setRequestHeader('Content-Type', 'text/plain;charset=UTF-8');xhr.send(payload);}} );}6254a4d1642c605c54bf1cab17d50f1e
The Taste: The Choice strip tasted just as rich and juicy as usual, but I hadn't noticed how chewy it was until I tried the Prime version. The difference is striking. The higher-end cut immediately proved much more tender and luscious. All of my dining companions agreed that the Prime strip packed more flavor and richness than its Choice counterpart. My discerning wife asserted that the Prime cut "represents Costco well." The other strip? Not so much. She added, "I'm giving the Choice steak to the dog."
The Look: Lean and muscular. Neither the Choice nor the Prime sirloin showed much in the way of marbling. The higher-grade version featured a few more specks, but overall these were mostly solid-colored masses of very red meat. What they lacked in fat, however, they surely made up in size. Both varieties came very thick and plump, requiring a little longer cooking time than the others so they didn't turn out too rare. Each achieved a lovely pink center, though the grain looked a little loose in the Choice cut, compared to the tight web of fibers in the Prime steak.
The Taste: Though both steaks came out perfectly juicy, there were some noticeable differences. The Choice sirloin offered more of a traditional beefy flavor, but texturally felt more sinewy and chewy. The Prime sirloin, meanwhile, tasted more luscious with a much softer bite. Which is the better steak? That likely depends on which quality you hold most dear: taste or texture.
If you're looking to step up your cooking game with a higher-quality steak, then the Prime New York strip at Costco is a good move. It's far superior to the more economical, lower-grade version of the same steak in both taste and texture. Therefore, it's the only steak in this taste test that is even remotely worth the hefty markup for Prime-grade beef.
In this recipe for Juicy Lucy, I show you how to make it cooked over in cast iron or on the flate side of GRILLGRATES. This keeps them extra juicy by letting the patties sizzle in their own juices on the grill while getting infused with Kingsford smoke flavor. Another layer of cheese is added to the top of the burger so you get double cheese in every bite! You can also cook these burgers directly on the grates if you choose.
To make a juicy burger on the grill, start by selecting the right meat, ideally beef with a high fat content. Divide the meat into portions and shape them into patties, making a small dimple in the center of each patty to allow for even cooking. Preheat your grill to high heat, grill the patties for about 3-4 minutes on each side, let them rest for a few minutes, and serve them hot.
Chicken can be a bit tricky to cook. While you can eat beef medium rare, chicken must be cooked to an internal temperature of 165 degrees F to avoid nasty food-borne illnesses like Salmonella, according to the Centers for Disease Control and Prevention. However, if you cook it too long, then you end up with meat that's the consistency of well-worn leather. If you want the perfect chicken that's both tender and juicy then you might want to consider cranking up your heat. 0852c4b9a8
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