I used a meat thermometer and chicken was still raw...?!


Question: So I made chicken breasts and I used a meat thermometer, checked the thickest part and it was 170 which was MORE than the 160 it "should" be..
So I took out the chicken and it was still pink. My husband didn't want to eat it until I put it back for longer. WHY??


Answers: So I made chicken breasts and I used a meat thermometer, checked the thickest part and it was 170 which was MORE than the 160 it "should" be..
So I took out the chicken and it was still pink. My husband didn't want to eat it until I put it back for longer. WHY??

Whenever I am cooking yard bird or any other meat for that matter, I just cut a little slit in the thickest part of it to check for doneness.

calibrate your thermometer with another thermometer. You are either off, or you pushed the thermometer into the bone or to the bottom of the pan.

Another way to calibrate your thermometer is to take a measurement of boiling water. You should read 212.

I like the probe thermometers that you leave in the meat while it cooks and beeps when it reaches the desired temperature.

just check the meat inside..my thermometer never works right
Why wouldn't he eat it? Umm...you can get really sick

You may not have had the thermometer in the right place, it must be in the center of the thickest part. It is not necessary to over cook today's meats, but chicken should not be pink.

We all miss the good old days when women actually knew how to cook.

It probably needs calibrated.

I'm a culinary arts student and the one kid in my class didn't have his calibrated right, and he gave the proffessor a Lamb chop that was bloody on the inside. She freaked out, it was sooo funny.





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