Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.

In fact, that's what I've done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.

So I'd argue the opposite - this is very helpful for real world cooking.

[–] Patches@sh.itjust.works 4 points 10 months ago* (last edited 10 months ago) (1 children)

Yes it's a lot more helpful to know that if my bird sits on the grill at 155 for a minute - I can eat it. Is way more useful than knowing I need to crank it, and dry it out to get to a mythical 165.

I've had the jump from 160 to 165 take 3 minutes for whatever reason. It was already done in 30 seconds! That's nice to know

[–] reverendsteveii@lemm.ee 3 points 10 months ago

You can pull it off the grill as soon as it hits 155. Residual heat from the outside of the chicken will distribute through the middle, the final temp in the middle will be closer to 160 and itll be amazing.