> Btw, "What temperature should a food be cooked to" is a classic example of something where lots of people and lots of sources repeat incorrect information, which is often ignored by people who actually cook. Famously, the temp that is often "recommended" is only the temp at which bacteria/whatever is killed instantly
I love this reply because you support your own point by repeating information that is technically incorrect.
To qualify myself, I have a background in food service. I've taken my "Food Safe" course in Ontario which is not legally mandated to work in food service, but offered by our government-run health units and many restaurants require a certificate to be employed in any food handling capacity (wait staff or food prep).
There is no such thing as "killed instantly." The temperature recommendations here in Canada, for example, typically require that the food be held at that temperature for a minimum of 15 seconds.
There is some truth in what you say. Using temperature to neutralize biological contaminants is a function of time and you can certainly accomplish the same result by holding food at lower temperature for a longer period of time. Whether this makes the food "taste better" or not depends on the food and what you're doing.
Sous Vide cooking is the most widely understood method of preparation where we hold foods at temperatures that are FAR lower than what is typically recommended, but held for much longer. I have cooked our family Thanksgiving Turkey breast at 60C sous vide, and while I personally like it... others don't like the texture. So your mileage may vary.
My point is that you're making a bunch of claims that have grains of truth to them, but aren't strictly true. I think your comment is an application of the dunning kruger effect. You know a little bit and because of that you think you know way more than you actually do. And I had to comment because it is beautifully ironic. Almost as if that paragraph in your comment is, itself, AI slop lol