Stupid Question #23

[LloydQ]

Do you cook boneless skinless chicken thighs to the same IT as boneless skinless chicken breastesses, or to the IT of regular bone-in thighs?

[Baychilla]

I do the same temp as bone in skin on thighs. The difference between a boneless/skinless breast and thigh is the meat itself (protein structure and fat content). The dark meat IMO needs the higher temp to reach a tender consistency. I've tried using lower temps/times when sous viding thighs and the texture was that of moist rubber.

[LloydQ]

A moist rubber is not something I want in my mouth...

[LYU370]

Originally Posted by LloydQ

A moist rubber is not something I want in my mouth...

That's what she said last night...

[93_confirmed]

Originally Posted by LloydQ

A moist rubber is not something I want in my mouth...

Reported to the mods.

[93_confirmed]

Originally Posted by LloydQ

Do you cook boneless skinless chicken thighs to the same IT as boneless skinless chicken breastesses, or to the IT of regular bone-in thighs?

I like to go further with dark meat so I'll shoot for 175 on thighs/legs and 185 for wings.

[El Ropo]

Chicken breasts = very lean white meat. Chicken thighs = very fatty dark meat with a lot of connective tissue etc. Two completely different meats. I cook breasts to 155 F max. I cook thighs to 180-200F to help render the fat etc out. The dark meat holds up to higher finished temps very well, the white meat will be dry as you know what if cooked to 180F.

[thirdeye]

Originally Posted by El Ropo

Chicken breasts = very lean white meat. Chicken thighs = very fatty dark meat with a lot of connective tissue etc. Two completely different meats. I cook breasts to 155 F max. I cook thighs to 180-200F to help render the fat etc out. The dark meat holds up to higher finished temps very well, the white meat will be dry as you know what if cooked to 180F.

Many restaurants do too..... And here is why 155° is safe. Pasteurization of chicken occurs at 165°, but if held at lower temperatures, pasteurization will still happen. The figures come from the USDA chart for 7-log10 relative reduction in salmonella bacteria in chicken meat. As long as the chicken remains at 155° for 54.5 seconds it's safe to eat.

Internal Temp --- Holding time
155°F (68°C) 54.4 seconds
157°F (69°C) 34 seconds
160°F (71°C) 16.9 seconds
162°F (72°C) 10.5 seconds
165°F (74°C) <10 seconds

[frankenfab]

Internal Temp --- Holding time
155°F (68°C) 54.4 seconds
157°F (69°C) 34 seconds
160°F (71°C) 16.9 seconds
162°F (72°C) 10.5 seconds
165°F (74°C) <10 seconds

Copied and saved. Thank you!

[Mike Twangzer]

If you don't mind my askking .....What were the first 22 dumb questions ?

[pharp]

We do boneless skinless thighs for our pulled chicken. We cook it to 190.

[BillN]

Breast I cook to 150 155 unless I Sousvide then I only take them to 147 for an hour and half. Thighs are like Butts and Brisket they benefit from higher temps and time to breakdown the connective tissue, usually 175 to 185 will do the trick.

[LloydQ]

Originally Posted by Mike Twangzer

If you don't mind my askking .....What were the first 22 dumb questions ?

I dunno. It just seems like every new thread I start is a dumb question.