The food lab better home cooking through science ( PDFDrive ) 437
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• 140°F: Pinkish-tinged and almost translucent;
extremely soft, with the texture of a warm steak;
fleshy.
• 145°F: Pale, pale pink but completely opaque;
very juicy, a little soft. This is my favorite
temperatureforchicken.
•150°F:Whiteandopaque,juicy,andfirm.
• 155°F: White and opaque, starting to turn a
littlebitstringy;borderingondry.
• 160°F
chalky.
and higher : Dry, stringy, and
KNIFESKILLS:
HowtoBreakDowna
Chicken
Ifthere’soneknifeskillthatcansaveyoumoneyand
makeyoulookcoolatthesametime,it’sbreakingdowna
chicken.
Consider that boneless breasts often cost around three
timesmoreperpoundthanawholechickendoes.
For the same price as a two-pack of breasts, you can
buy a whole chicken, which comes with those same
breasts, plus two legs and a back. And, wait for it—if
you’re really lucky, you’ll get a free liver, heart, and
gizzard thrown in to sweeten the deal! Of course, if you
don’tknowhowtobreakdownthechicken,thisisnottoo
useful. But just follow the pictures, here and you’ll be
breakingdownchickenslikethepros.
