i've had undercooked chicken a few times and felt like throwing upThis was different tbf, I think they use a breed of chicken that is confirmed to be salmonella free for this. Still, not super common. I recommend trying it if you come, just something you can't get in the US.
Enjoy the salmonella and parasitesThey use a specific breed of chicken that is supposedly salmonella/parasite free. I think they're extremely careful about the animals they use for raw meat here.
This was different tbf, I think they use a breed of chicken that is confirmed to be salmonella free for this. Still, not super common. I recommend trying it if you come, just something you can't get in the US.
You can't get chicken that is "salmonella free" what you can do is manually verify there are no parasites and then cut away the exterior layer of the chicken where the bacteria is. It's safe to eat (as long as it's prepared hygienically) but I think it plain tastes gross.Fair enough. I didn't think it tasted gross, it was a very light tasting meat and mostly tasted like whatever you dipped it in.
"supposedly?"Supposedly
You can't get chicken that is "salmonella free" what you can do is manually verify there are no parasites and then cut away the exterior layer of the chicken where the bacteria is. It's safe to eat (as long as it's prepared hygienically) but I think it plain tastes gross.I don't always eat raw chicken, but when I do I prefer salmonella free
They use a specific breed of chicken that is supposedly salmonella/parasite free. I think they're extremely careful about the animals they use for raw meat here.
I am SO glad you didn't say dog.I *did* try turtle when I tried fugu
I've had raw chicken, horse, and beef (the last two multiple times), as well as raw eggs constantly. You can get raw egg all over the place in Japan.Raw beef sandwiches are a thing in Wisconsin for the holidays, I've eaten them a lot without ever getting sick.
Raw beef sandwiches are a thing in Wisconsin for the holidays, I've eaten them a lot without ever getting sick.They have them in MN too. Raw ground meat tends to be a lot riskier than raw cuts of meat, though.
From what I hear if a chicken is fresh killed there's little risk of getting sick off eating it raw. The bad stuff seems to come from being processed at a factory.It comes from their poop. Factory farmed chickens spend all day rolling around in their own poop.
I don't see the point. Raw chicken. Is tough, cooked chicken is tender.Raw chicken was amazingly tender, dunno what you're talking about. Wasn't even chewy.
Raw chicken was amazingly tender, dunno what you're talking about. Wasn't even chewy.
Nirvanas_Nox posted...
Torisashi is literally poached at a high temp for a short period to kill off bacteria. That's why it's safe to eat there. Not to mention everything is sterilized and the chicken is super fresh. It's served immediately after its preparedPretty sure that's Toriwasa, which is a different dish.
Pretty sure that's Toriwasa, which is a different dish.
And yeah, I don't know why he thinks raw chicken is tough. If I'm having chicken breast I like it sous vide so I can safely cook it to around 60-62 C or about 140-145 F for people who need Fahrenheit.You can break cooked chicken apart with your hands, you can't raw chicken.
Very juicy and tender, 73 C 165 F and it's dry and more stringy.
Dark meat on the other hand, cook the shit out of it, it's damn near bullet proof, can't fuck it up.
Can they irradiate raw chicken like they do beef for steak tar-tare?No, that's illegal.