Actually super useful if you don’t like dry chicken but don’t want people getting sick. Even roasting in the oven. Better for beef honestly but, point still stands.
It’s not helpful because this is the internal temperature requirement. You can’t just stick a chicken in the oven at 135 for an hour and a half and have it be safe to eat. The clock doesn’t start until the internal temperature hits 135.
Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that's what I've done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I'd argue the opposite - this is very helpful for real world cooking.
Yes it's a lot more helpful to know that if my bird sits on the grill at 155 for a minute - I can eat it. Is way more useful than knowing I need to crank it, and dry it out to get to a mythical 165.
I've had the jump from 160 to 165 take 3 minutes for whatever reason. It was already done in 30 seconds! That's nice to know
You can pull it off the grill as soon as it hits 155. Residual heat from the outside of the chicken will distribute through the middle, the final temp in the middle will be closer to 160 and itll be amazing.
Actually really helpful. Just today I served the dopest grilled chix breast because I pulled it when the temp was at 155 and rested it a minute let the carryover heat finish cooking it. Could have probably gotten away w 150. It was fall apart tender and super juicy because I didn't hammer it to death.
It's very helpful. You can cook chicken with sous vide (hot water with temperature held very precise) and cook the chicken at 140 35min. Because it's a bath of precisely controlled water the temperature will never go above 140 and you will have insanely juicy chicken that is still safe
For those of us living after the 19th century 55 degrees is the amount of time to start killing pathogens, 60 ℃ needed to take 35 minutes, down to 14 minutes at 63 ℃, 66 ℃ is 5 min, 69 ℃ is 1 min, 72 ℃ is just half a minute, and 74 ℃ is instantaneous.
Probably worth adding that just putting a piece of chicken in the oven at 100 ℃ is obviously not going to kill all bacteria. It takes time for the heat to be transferred from the oven to the room-temperature (or colder) internals of the chicken.
Keep in mind that this graph shows core temperature. It is obvious to most but it should be written down.
Don't want someone with little to no cooking experience look at this chart and put his huge turkey for a couple of seconds in the oven at 165°F / 74°C 😅
