diggingdogfarm
Master of the Pit
165 degrees is the target temperature for "safe" poultry because the government recognizes that many folks don't have good thermometers if they have a thermometer at all.
They don't want to take a chance on killing off any useful idiot voters.
Bimetallic coil thermometers are notoriously garbage and they are what many folks have.
http://www.hi-tm.com/Documents/Bimet-pic.html
Poultry can be safely finished at lower temperures if a good accurate thermometer is used and time is accurately measured.
eg: I finish chicken breasts via sous vide at 140 degrees F held for 35 minutes.
~Martin
They don't want to take a chance on killing off any useful idiot voters.
Bimetallic coil thermometers are notoriously garbage and they are what many folks have.
http://www.hi-tm.com/Documents/Bimet-pic.html
Poultry can be safely finished at lower temperures if a good accurate thermometer is used and time is accurately measured.
eg: I finish chicken breasts via sous vide at 140 degrees F held for 35 minutes.
~Martin