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I’m more worried about getting chickenella from salmon.
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Can we call them chicken tiddies instead of chicken breast?
Everything Japan is better, as proved by katana beating Western words 11 times out of 10, so…
Tori oppai!
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isn’t 165 safe for poultry?
Yes it is, 190 is insane
160f and it’ll self heat itself to 165f out of the oven
I typically aim for 75°C; converted this is around 167F. Really close to what arctanthrope suggests.
More than that and it’ll be as safe as before but dry*, even if cooked in liquid. Specially if you’re serving it as a fillet, like in the OP.
*the exception that proves the rule is if you’re going to shred it; then it’s fine to ramp up the temperature. But do it because you want to speed the cooking up, not because it would be safer.
