Look up sous vide cooking times, those people are obsessed with finding the minimum amount of time to cook any given thing at any given temperature. "If you're willing to cook your chicken for 4 hours, you can cook at 130 F. I don't recommend it, because it has the texture of raw chicken, but you can."

[–] Zoboomafoo@slrpnk.net 2 points 9 months ago

It's for science!

[–] navigatron@beehaw.org 1 points 9 months ago (1 children)

This sounds incredible and I absolutely will find these people. Cooking my porkchops to a lower temperature and letting them rest before eating has changed my life.

[–] Maven@lemmy.sdf.org 2 points 9 months ago* (last edited 9 months ago)

Trueee. Just today I cooked a steak at 130 for 24 hours, and it was incredible (but since it was a blade, the connective tissue was still pretty tough, so I'm gonna try the other one from the pack at a higher temp to break it down)