🔕 🔔

My Basket ()

All questions

Help? I know my boneless chicken breast are done, specifically at 170 degrees, but why are they pink hued on the inside?

My clients questions their boneless, but I know for a fact they are done. Could it be the brine is too salty and it's a curing effect? Need answers please!

asked by cook4you about 1 year ago
1 answer 844 views
79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

The brine could be one reason but also they need to rest for a few minutes once the cooking has stopped. Juices are still boiling inside and concentrating at the center. They will spread out as the meat cools down. Also be sure you are using a high quality probe such as a thermopen for accurate results. A tiny bit of pink isn't necessarily a bad thing, pure white meat can be very dry.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.