Food Tastes Better Once You Understand "Momentum"

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DID YOU KNOW??? You can destroy salmonella in chicken at 165°F in ten seconds OR at 150° F in 3 minutes! If you take some time to learn about momentum (which is more of a mechanical term than a thermodynamic one- sue me, nerds), you will rid yourself of woes like dry chicken, armed with the knowledge that time affords us the same killing power as brief moments of increased heat. Cooking is partially about controlling temperatures, but we don't talk enough about the temporal nature of temperature change.
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