Quote:
Originally Posted by vash
I cook breast w a thermometer. I use a more direct heat like grilling. 160 dog and that’s it.
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I have a science background. Don’t want to fly by the seat of my pants, so I use a thermometer. Cook full breasts to 155, remove from heat and let them rise to 160. Beyond 160 the get dry and less tasty because what little collagen is in them is melting and the proteins are tightening up. White meat is at its best at 160.
There is far more Collagen in the running gear and it fully melts at 170. That’s when it’s most juicy and the meat releases from the bone. Coc au vin braised to 170 is heavenly.