Like most meats, there is a fine line between cooked enough and too much. For bovids warm is ‘good enough’ to be safe. For pork and chicken a tiny bit of pink is ok, but more cooked is fine as long as it still has a little bit of juiciness. Totally dry is unnecessary and a waste.
basilisk about 3 years ago
That was my mother
some idiot from R'lyeh Premium Member about 3 years ago
I also am deathly afraid of undercooked chicken.
FreyjaRN Premium Member about 3 years ago
Some people dry out their bird out of fear.
coltish1 about 3 years ago
Chicken jerky: not what people plan for, but what some wind up with anyway.
Decepticomic about 3 years ago
COOK… IT… LONGER…
kunddog about 3 years ago
Chicken Sashimi
Ontman about 3 years ago
Mothers are Mothers.
Buoy about 3 years ago
Sounds like my dad and bbq. It’s not done unless it’s burnt.
Curiosity Premium Member about 3 years ago
Like most meats, there is a fine line between cooked enough and too much. For bovids warm is ‘good enough’ to be safe. For pork and chicken a tiny bit of pink is ok, but more cooked is fine as long as it still has a little bit of juiciness. Totally dry is unnecessary and a waste.
JH&Cats about 3 years ago
Listen to your mama. Cook and baste. When it falls from the bone it is tender and scrumptious (and safe),