‘I’d like my chicken rare, please’

[HarrietKettleWasHere]

AIBU that you don’t have ‘rare’ chicken?!

I cooked a chicken stroganoff for my mate earlier and as I went to brown off the thigh fillets my mate pipes up

‘can you leave mine rare please?’

I said ‘don’t worry I’m not going to overcook them!’

And age says ‘yeah but can you leave mine a bit pink?’

I told her she could get ill and she says she always does chicken like that and never has! And it’s no different to having a rare steak

Anyone else know anybody that has their food ‘weirdly’?

At uni my housemate used to love eating half defrosted bread.

Care needs to be taken with lamb too

www.bbc.co.uk/news/health-45938808

Chef here. It’s fine now to eat pork that is undercooked. Chicken should be cooked up to at least a core temp of 75c

How old is she?

At least late 20s to early 30s I suppose, because of the PhD, so if she's made it this far, than maybe she is immune to chicken dangers, just don't go for a roast chicken in her house.

Fiance's Gran asked for her chicken 'well done' at a steak place after everyone else order their steak rare.

All very sweet except I ordered the chicken too, and they gave me hers. She kept talking about 'how lovely' the chicken was whilst I had to chew through a piece of sodding leather.

Is she from the UK? In some countries they have much stricter food safety requirements so that things like salmonella dont actually exist and people dont think about them like you have to in the uk.

The article about lamb refers to minced lamb only. Even beef mince should not be eaten rare unless you have minced the beef yourself immediately prior to cooking as otherwise any bacteria in the air will have had time to breed and multiply. This is the reason that the gourmet burger restaurants are not allowed to serve rare burgers.

Just reminded me, was at college with guy who cooked his sausages to a similar state, still raw in the middle. He was always ok too but YUKK. Please don't try this at home.

Chicken thigh or any meat on the bone will sometimes have red blood in it, this is the out of the bones. Chicken flesh itself is not bloody.

Early pregnancy and the thought of eating raw chicken has put me on thr brink of a spew
She is nuts, tell her she is so she doesn’t infect anyone else with her bullshit!

I remember Byron’s made me really ill once as I had a rare burger!!

To the previous poster, the waiter was probably going to explain this..

“It's also possible for properly cooked chicken to appear red, or even bleed, at the thigh bone. The femoral artery, which runs along the thigh bone, carries blood through the chicken's leg. Even after cooking, it might contain some dark red blood. It's unsightly, but not a food safety risk.”

Immunity to campy is possible. Repeat frequent exposure might help maintain it, too.
Not one I'd risk for myself, but I can't imagine caring what a friend prefers. I guess I could just cook her piece in a separate tin to prevent cross-contamination.

Ximmunity is possible between the different Salmonella serovars, so that may be covered for her, too.

... immunity to E. Coli O157 is a lot harder to get, though some individuals have genetic resistance. O157 is more of a ruminants disease, though, much rarer in poultry.

does that mean MNetters will now be chowing down raw "naice Waitrose ham?"

There's no such thing as 'raw ham', ham is cured meat that you eat as it is - you don't cook it. Before it was ham, before it was cured, it was pork (or gammon).

How could the OP make stroganoff with half the meat cooked a different way than the other half and, even if she did manage that, how would she pick out whose was whose chicken from the finished dish?

So, regardless of whether 'rare chicken' is a thing (it's not), the friend was being ridiculous to even make the request!

She'll be one of the first to get ill when everyone is eating chlorinated American chicken, then... bacteria can enter a 'viable non-culturable' state after chlorination; I.e. they are not culturable in a lab but can spring into action in a bowel.

Yay, Brexit!

having a phd means fuck all if you dont have common sense

i havent got gce's but know you dont eat raw chicken

How can you even eat raw chicken? Surely the cooking process breaks down the structure so that the meat becomes chewable. Chicken is not like tuna.

She's trying to sound sofistikated.

One of the reasons rare steaks are ok though, is because bacteria couldn’t get into the inside of a steak. So why wouldn’t it be the same with a chicken breast? If you assume cooking the exterior would remove any dangerous bugs, the interior (assuming it’s not been cut or exposed) should be absolutely fine.

crispy just wonde4ring why is pork ok undercoked now

That said, I couldn’t enjoy it!

What a complete asshat.

Please tell her that she could actually die from eating raw chicken.

I don't eat meat all that often, but when I do, I like it to be thoroughly dead cooked all the way through thanks.
Eating undercooked pink chicken is just vile.

@anothernameagain000 as pp have explained, blood on chicken doesn't necessarily mean it's undercooked.

Whole chicken thighs will often look a bit pink - as that's their colour when cooked. However surely a stroganoff requires everything cooking together, so tough shit as long as the bones haven't fallen out and you've made stock.

Maybe your friend is suicidal.

@CrispbuttyNo1
Chef here. It’s fine now to eat pork that is undercooked. Chicken should be cooked up to at least a core temp of 75c

So glad you wrote this! Me and DP were at a very fancy restaurant in Glasgow for my birthday and we had a sharing plate of pork and the recommendation was medium rare. I love my steak blue and love carpaccio but had never heard of medium rare pork before this! Would definitely have again.