I watched Heston's latest programme this week on cooking chicken (or rather I watched half of it then went off in a huff).
He seriously suggested cooking a chicken at 90oC for an hour and a half to achieve a final cooking temperature of 60oC. To be fair to him he did say something along the lines of "for food safety you should achieve 75oC but 60oC is right for me". Now he didn't say that to achieve 75 you would almost certainly have to cook at a higher temperature.
What worries me apart from the obvious is there will be very few domestic ovens capable of accurate temperature control. A variation of 40oC plus wouldn't be all that surprising. Additionally, if someone has a temperature probe at home, it will be at best accurate to 3oC. It certainly won't be regularly calibrated.
So, what's your view? Considering the FSA have come out in the past and issued a statement on chicken livers after several TV chefs cooked them until they were still pink in the middle, do you think it would be sensible to have issued a statement on cooking of chicken after this programme? I mean I do agree with Heston that the pack instructions are normally excessive, however, I think he's gone too far this time, especially considering his previous run ins with environmental health.
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