Anyone seen or heard about this before? “Pinking phenomenon”?
Boyfriend
by myriad0fthoughts
26 Comments
BillsMafia40277
Cooked to 165° is more important than the oven temperature.
Chef_GonZo
Canned cooked chicken will also have a pink tone
Economy_Ad3198
If you fuck up and brine chicken in tenderquick it will be pink no matter how long you cook it. Tastes pretty good though.
wallmonitor
Do they mean like from a smoker?
zkDredrick
This sounds like such bullshit. They’re advertising oven roasted chicken, not any kind of prep technique that would cause the chicken to stay pink.
Management got 2 complaints about undercooked chicken and said “that’s impossible, we set our ovens to 410!”
Maybe there’s more than meets the eye here, but I’m not eating a fucking snickers bar at that restaurant.
vorpalrobot
A hotter temp just makes the middle colder when it looks done.
_Jacques
Not the term “pinking” but I’m familiar with chicken drumsticks especially getting pink even when fully cooked.
FightingDreamer419
Chicken can appear a little pink at 165 temp. I’ve cooked a lot of chicken. Typically cook it to a higher temp to avoid conplaints.
foodguyDoodguy
And that means ALL of the chicken is 165°.
Icy_Jackfruit9240
Dark meat will turn pink under fairly normal circumstances – especially when I grill or smoke it (both I do to 90C.)
stinkypantsmark
I know ground beef can have this due to packaging and processing. Although it’s called persistent pinking with beef. I’ve never encountered this with chicken.
Very-very-sleepy
lmao. I would walk out if the kitchen team thinks oven temp is the same as internal temp. 🤦
TigerPoppy
Some raw meats are preserved using carbon monoxide gas. This makes meat like beef retain it’s red color, but when you cook it the color remains. Maybe they are trying this with chicken now.
I_am_ChivoBlanco
It does happen. I’ve always par fried wings, crispier texture and faster cook during service. Had a new chef come in, wanted to par bake instead. Same internal temp after frying, never have had more complaints. Pink dark meat, I always temp chicken to a minimum of 180
chuds2
My work roasts chicken in an oven and the chicken is often pink. It doesn’t matter if they pull the chicken at 170 or 200. They usually pull at 180. It’s frustrating trying to explain to the customers and they don’t want to hear, “Just trust us.” But it’s the way it is, it happens and it’s safe to eat. Happens when I make it home sometimes and I’ve never gotten sick
ASHY_HARVEST
Happens every time we smoke chickens or drumsticks or wings.
Astraea_Fuor
>Our chickens are cooked 410F!
I fucking hope not jesus i’d rather risk the salmonella instead at that point
Conscious-Parfait826
Technically you can cook to 145 and hold for 10 minutes and salmonella will die. It’s time plus temperature. 165 is used as a catch all cause, well resteraunts use crack heads for service.
downtownpartytime
If they’re using an oven, they’re either using nitrate salts or undercooking
inikihurricane
I see it occur in meat that’s on the bone more often than meat off the bone. I also see it happen in grills or on the bbq more often than in a pan or an oven.
greeneagle2022
Yea, we had to move from a brine to a marinade because when they saw pink (even though temped out at 190), our guest said it was raw/not cooked. Same thing with smoking bone in chicken. We eventually had to put a disclaimer that the chicken is cooked 100% – near the bone it will get a bit pink, but it is safe.
Bearenfalle
I can burn a fucking chicken in a 600° oven and still have it raw on the inside. It’s what’s on the inside that counts.
VoodooSweet
Maybe they are EXTRA safe and actually cool the chicken to 410 degrees?!?!? I wonder what a piece of chicken cooked to 410 would even look like? Probably a Brillo Pad welded to the sheet pan???
skack97
Old coworker taught me that over cooked chicken (breast) will have a ring of pink on the outside going in towards the centre. Safe to say, a lot of his chicken had a ring of pink on the outside going in towards the centre.
King_Chochacho
Tonight’s entree: chicken in chicken sauce
SelarDorr
there indeed is a usda site that says this.
however, i believe theyre referring to nitrogen oxide reacting with myoglobin, not hemoglobin. hemoglobin is found primarily in red blood cells, not muscular tissue like myolgobin is, as the prefix myo- suggests.
there also wouldnt be much reactive ‘oven gases’ from an electricly heated oven. i would suspect in such a case, pink cooked chicken meat is due to an extrinsic cause.
26 Comments
Cooked to 165° is more important than the oven temperature.
Canned cooked chicken will also have a pink tone
If you fuck up and brine chicken in tenderquick it will be pink no matter how long you cook it. Tastes pretty good though.
Do they mean like from a smoker?
This sounds like such bullshit. They’re advertising oven roasted chicken, not any kind of prep technique that would cause the chicken to stay pink.
Management got 2 complaints about undercooked chicken and said “that’s impossible, we set our ovens to 410!”
Maybe there’s more than meets the eye here, but I’m not eating a fucking snickers bar at that restaurant.
A hotter temp just makes the middle colder when it looks done.
Not the term “pinking” but I’m familiar with chicken drumsticks especially getting pink even when fully cooked.
Chicken can appear a little pink at 165 temp. I’ve cooked a lot of chicken. Typically cook it to a higher temp to avoid conplaints.
And that means ALL of the chicken is 165°.
Dark meat will turn pink under fairly normal circumstances – especially when I grill or smoke it (both I do to 90C.)
I know ground beef can have this due to packaging and processing. Although it’s called persistent pinking with beef. I’ve never encountered this with chicken.
lmao. I would walk out if the kitchen team thinks oven temp is the same as internal temp. 🤦
Some raw meats are preserved using carbon monoxide gas. This makes meat like beef retain it’s red color, but when you cook it the color remains. Maybe they are trying this with chicken now.
It does happen. I’ve always par fried wings, crispier texture and faster cook during service. Had a new chef come in, wanted to par bake instead. Same internal temp after frying, never have had more complaints. Pink dark meat, I always temp chicken to a minimum of 180
My work roasts chicken in an oven and the chicken is often pink. It doesn’t matter if they pull the chicken at 170 or 200. They usually pull at 180. It’s frustrating trying to explain to the customers and they don’t want to hear, “Just trust us.” But it’s the way it is, it happens and it’s safe to eat. Happens when I make it home sometimes and I’ve never gotten sick
Happens every time we smoke chickens or drumsticks or wings.
>Our chickens are cooked 410F!
I fucking hope not jesus i’d rather risk the salmonella instead at that point
Technically you can cook to 145 and hold for 10 minutes and salmonella will die. It’s time plus temperature. 165 is used as a catch all cause, well resteraunts use crack heads for service.
If they’re using an oven, they’re either using nitrate salts or undercooking
I see it occur in meat that’s on the bone more often than meat off the bone. I also see it happen in grills or on the bbq more often than in a pan or an oven.
Yea, we had to move from a brine to a marinade because when they saw pink (even though temped out at 190), our guest said it was raw/not cooked. Same thing with smoking bone in chicken. We eventually had to put a disclaimer that the chicken is cooked 100% – near the bone it will get a bit pink, but it is safe.
I can burn a fucking chicken in a 600° oven and still have it raw on the inside. It’s what’s on the inside that counts.
Maybe they are EXTRA safe and actually cool the chicken to 410 degrees?!?!? I wonder what a piece of chicken cooked to 410 would even look like? Probably a Brillo Pad welded to the sheet pan???
Old coworker taught me that over cooked chicken (breast) will have a ring of pink on the outside going in towards the centre. Safe to say, a lot of his chicken had a ring of pink on the outside going in towards the centre.
Tonight’s entree: chicken in chicken sauce
there indeed is a usda site that says this.
however, i believe theyre referring to nitrogen oxide reacting with myoglobin, not hemoglobin. hemoglobin is found primarily in red blood cells, not muscular tissue like myolgobin is, as the prefix myo- suggests.
there also wouldnt be much reactive ‘oven gases’ from an electricly heated oven. i would suspect in such a case, pink cooked chicken meat is due to an extrinsic cause.