- Celebrity chef recommended controversial technique for cooking chicken
- She says to take the birds out of the oven a little undercooked and let them “rest.”
- It’s called carryover cooking and has been endorsed by other professionals.
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Ina Garten wants everyone to trust the process, after sharing that the controversial secret to succulent chicken is undercooking it.
The celebrity chef, 76, sparked debate this week after showing off her unconventional chicken tips to her fans on Instagram.
While many people accidentally dry chicken in an effort to cook it thoroughly and avoid contracting salmonella, Ina advises people to let the chicken “rest” after removing it from the oven.
“First, I cook it a little undercooked,” The Barefoot Contessa tells viewers. “If you overcook chicken, it becomes very dry.”
Ina Garten wants everyone to trust the process after sharing that the controversial secret to succulent chicken is undercooking it
While many people accidentally dry chicken to avoid catching salmonella, Ina advises people to let the chicken “rest” after removing it from the oven.
Ina takes out the chicken early, so it’s still slightly pink in the middle, covers the meat with aluminum foil and lets it rest for about 10 minutes.
“You won’t believe what a difference it makes,” he insists.
But viewers were left bitterly divided by his advice.
To me, undercooking and chicken don’t go in the same sentence. I will eat dry chicken any day for that,” declared one user.
‘Ina, I’ll be with you when you’re right! But undercooked chicken? There are other ways to make juicy chicken, girl! commented another scandalized chicken lover.
‘These comments do not pass the vibration test. A little undercooked doesn’t mean it’s still raw and clucking. Ina is VERY careful with the temperature of food. “She knows what she says,” argued another.
Resting meat should be loosely covered with aluminum foil so that the temperature of the meat does not decrease too quickly, resulting in less juice redistribution or less residual cooking than anticipated.
While it may seem like Ina is recommending a wild technique, it’s actually called carryover cooking, recommended by many chefs.
Ina takes out the chicken early so it is still slightly pink in the middle, covers it with aluminum foil and lets it rest for about 10 minutes.
The USDA recommends cooking whole birds to a safe minimum internal temperature of 165°F, measured with a food thermometer (file image)
Viewers were divided over his advice and left comments on his video questioning his advice.
Rest cooking occurs when you cook food to almost the right temperature by removing it from direct heat and letting it rest under aluminum foil.
According recipe tips, The length of standing time depends on how hot the meat has been cooked.
“Rest meat should be loosely covered with aluminum foil so that the temperature of the meat does not decrease too quickly, resulting in less juice redistribution or less residual cooking than anticipated,” the website noted. .
The United States Department of Agriculture (USDA) recommends cooking whole birds to a safe minimum internal temperature of 165°F, measured with a food thermometer.
When cooking pieces, breasts, drumsticks, drumsticks and wings should be cooked until they reach a safe minimum internal temperature of 165°F.