[Zevo]

Originally Posted by HPLovecraft

I don't think you can get it if it's "properly" cooked, but you have to make sure it's properly cooked in the first place, and that would definitely include a temperature gauge in this case, for me anyway. I think something like 170 degrees Fahrenheit kills most pathogens, but that's distributed internal temperature, not just the temperature of the pan. And that whole time it's been in the fridge the bacteria have been multiplying and multiplying . . . a cool fridge doesn't put the chicken in stasis. The bugs just keep having sex on your chicken and having more and more babies until . . .

More like 270 degrees.