It still has the skin on. It's not even blue. Its just room temp chicken.

A good vet could fucking save it

Plus well done sous vide chicken is just as juicy with non sketchy feeling texture.

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.

But I like weird food.

Ah, thank you fellow Lemming 👍.

BTW, how do you crosspost? I use Jerboa, I don't think it has a crosspost option.

Yes it does, the researcher's name is Salmon, duh 😒.

Eat a vegan? Got it.

It shouldn't be lol

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.

Uhhh don't think so, this is chicken not hog

Love it in my sushi

It's like shrimp... not cooked at all...

You chose wisely sir... save your sanity 👍.

Feels a lot like Ken M.

fitness trainers hate this one trick to losing weight!

This misinformation could kill someone. Steak and chicken are not the same and do not have the same heating requirements.

If you sear the outside of steak it will kill most harmful bacteria including salmonella. That is not true of chicken where the salmonella is more likely to be throughout the meat.

Please don't give out dangerous food safety misinformation.

You're on the right track, but not quite there.

You're right that rare steak is ok because the outside surface has been cooked killing external contaminants. But the contaminants in chicken can exist throughout the meat, therefore it needs to be brought to temp all the way through.

Fish and steak are totally different animals (pun intended) and the way they are handled after slaughter is completely different.

Chickens are dunked in a cold bath with a lot of other chickens after slaughter. This creates a lot of opportunity for cross contamination. Air chilling the chicken mitigates, but doesn't completely eliminate, this. It's still very risky to eat air chilled chicken undercooked because the structure of the meat still allows salmonella to more easily penetrate the muscle. Air chilling chicken at scale is a newer approach because it's always been cheaper to water chill it. Air chilled chicken is significantly more expensive to purchase.

Cattle are air chilled, but before they go in to be chilled, the carcass is gutted and washed out. Care is taken to ensure tainted meat is not present during the chilling phase. Chilling cattle is also an aging process that takes several days. You wouldn't eat a raw steak because pathogens do get on the surface of the meat and do have a hard time penetrating the muscle. So yeah, you sear or grill the outside to kill those pathogens. They certainly can get into the muscle so eating a steak at under 165°F does still carry risk of foodborne illness. Still, it's generally safe to do so.

The same can even be said of whole pork cuts. The USDA recommends at least 145°F with a 3 minute rest period.

As for fish, I don't know enough to assert anything, but I'll speculate that it's because fish is handled and chilled over ice very quickly and you're always eating whole cuts. Still, raw fish is risky and it's significantly safer to at least cook the outside.