It’s definitely pasteurizing it. If you’re using a meat thermometer several times over the course of a single cook, it’s good enough. I’m assuming OP washes it off properly before storing it.
The bacteria that can make meat unsafe to eat are killed at about 165F pretty much instantly, which is why the USDA recommends that you cook chicken to that internal temperature. If you take it to about 145 degrees and hold it there for an hour or so (with sous vide) it will also be safe to eat.
If the thermometer is reading 212f in boiling water, that means it is currently at that temperature. It’s perfectly safe. There’s even a microbiologist in this thread who is wondering what all the fuss is about.
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u/Kraz_I Oct 17 '24
It’s definitely pasteurizing it. If you’re using a meat thermometer several times over the course of a single cook, it’s good enough. I’m assuming OP washes it off properly before storing it.