> , but I was more referring to things like chicken breasts, etc, which often aren't great at the minimal internal temperature, but I've seen YouTube "chefs" recommend cooking them to a slightly lower temperature, banking on the idea that they will effectively be at a slightly lower temperature, but long enough to still effectively kill bacteria.
Something that is very common is removing food from the heat source before the internal temperature hits your target because heat transfer itself takes time and so the food will continue to cook inside for a short period of time after being removed. This is because the outside, which you are blasting with heat that is far higher than your internal target, will partly transfer to the inside (the rest will dissipate into the air). So if you remove it from the heat exactly when you hit the internal temp, you can exceed the target temperature and your food will be "over cooked."
The problem with a tv chef recommending using a traditional cooking method, such as baking or frying, to TARGET a lower temperature, is that is very hard with those mediums to control for time. What you are doing with those mediums is you are blasting the outside of your food with a temperature that is far hotter than your internal target.
And so say, for example, you have your oven set to 180C and you are cooking chicken and your internal temperature target is, let's say 4 degrees cooler than the official recommendation. So the official recommendation is 74C held for a minimum of 15 seconds (that's Canada) and you are targeting 70C. With traditional cooking methods, you are playing a guessing game where you're blasting the outside of the food with very hot temperatures in order to bring the inside of the food up to some target.
I don't know off hand how much longer you would have to hold at 70C to get the same effect as 15 seconds at 74C ... but while you're waiting, your food is likely to exceed 74C anyway because of the high temperatures you're working with.
So that's why I talked about sous vide... becuase it's kind of the only way you can control for those variables. No oven can hold steady at temps as low as 70C (even at higher temps they fluctuate quite a bit. Anywhere from 5C - 20C depending on the oven).
And yeah - we definitely agree on most things. The minimum recommended temperatures are "play it safe" rather than "make food delicious." I do recognize that that was ultimately your point :)
It wasn't really my point to pick on you or argue with you, but to show that certain things you said are "partly true", which is a common complaint of AI (that and hallucinations). When we're dealing with things like food safety and the general public, it is usually better to offer general advise that is play it safe.
And with certain foods this matters more than others. Chickens get infected with salmonella while they are alive, for example, and so the bacteria can live throughout the meat. Whereas if you're cooking beef, you really only need to worry about surface contamination and so you can sear a steak for a few seconds and have it still be very "blue" in the middle and you're good.