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Ah, thank you fellow Lemming 👍.
BTW, how do you crosspost? I use Jerboa, I don’t think it has a crosspost option.
I use voyager and it’s an option from the top right 3 dots
I chose to believe this is performance art
You chose wisely sir… save your sanity 👍.
Feels a lot like Ken M.
There is a restaurant that legit serves raw chicken sushi. From what I read, they only can because the chickens are raised in a very particular way.
But I don’t know why anyone would. Raw chicken looks absolutely vile.
I think generally you also need to butcher an animal fresh. Within hours. At least, I believe this to be the case with teak tartare for instance.
Im a fan of oak tartar myself
You’re both disgusting!
Ash is the best, thinly shaved with a Japanese hand plane, slightly toasted, hint of sesame and pine resin 🤤
I think you can relax more with beef. The important thing is mincing the meat fresh, too early and you have square kilometres exposed to bacteria but no you don’t need it freshly butchered.
Also the problem with chicken is that raw it’s fucking disgusting. Be it the smell, the texture or the flavour (I have eaten undercooked chicken by mistake, it’s vile).
Raw beef? Divine if you can get over the prejudices that some cultures have
I have been told that cannibal sandwiches are very popular in some areas of the US. I have a cousin who really liked them until he had to go to the hospital.
I’ve had this in Japan, not sushi but at yakitori. Ended up in the hospital but it was fun to say I tried 😅 and surprisingly tasty too. Yakitori is my fave Japanese cuisine, I only eat the cooked stuff now though 🚶♂️
That happened.
/thathappened
Really difficult to believe this is anything other than made-for-social-media scripted for clicks.
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.
Go vegan
Eat a vegan? Got it.
People know this is fake, right?
I LOVE chicken like this. It purges my bowels every time, quite the #cleaneating technique.
fitness trainers hate this one trick to losing weight!
I am not 100% sure, but salmonella does not live in the meat, it lives on the surface. If the surface was thermally processed and the salmonella killed, then it should be salmonella free. It just tastes badly, and there could be other things that are not salmonella but bad for you (I am not knowledgeable enough about this, so don’t now for sure if there are).
But this is why it is OK to eat medium rare stake and tuna tartar.
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.
the elite don’t want you to know this, but it’s safe to eat meals off the floor
I’ve saved thousands of dollars by not buying tables, chairs or plates
Luxury! We just squeeze our food straight outta the tube into our mouths.
I was talking specifically about salmonella. As I said, the other bacteria likely can penetrate the chicken meat.
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. Don’t let that stop you from trying raw sushi though.
To this day I never thought about salmonella and salmon being linked in any way and I do enjoy puns and etymology
It may be because I’m my language it’s pronounced with a voiced ‘l’. At least that’s what I think.
By the way it’s called like that because one researcher that named the pathogen was Daniel Salmon. They banned it the ‘hog cholera disease’ (because they thought mistakingly that it caused that). It was only later that somebody named after Salmon. Thus it has nothing to do with the fish at all.
Yes it does, the researcher’s name is Salmon, duh 😒.
Ew, the texture of raw chicken is vile.
Love it in my sushi
It’s like shrimp… not cooked at all…
She’s gonna get chickenella.
She should go whole hog and try chicken tartare, complete with the raw egg.
Uhhh don’t think so, this is chicken not hog
Just one like for each comment.
Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen. Practically, why would you - it skeeves people out, and the texture is pretty bad
Plus well done sous vide chicken is just as juicy with non sketchy feeling texture.
I actually like to push it to just as a bit less cooked than I would be comfortable with a more traditional cooking way.
Haven’t done it in a while but from memory 66C/150F for just over an hour was the way I loved it (thighs).
But yeah raw chicken yuck
Damn why you gotta tempt a man with the forbidden dark meat. 🤣🙈 Thighs are my favourite cut and I love a med rare steak. But it feels so wrong 😔 but why does it feel so right 🤤.
