Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that’s what I’ve done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I’d argue the opposite - this is very helpful for real world cooking.
Not very helpful for real world cooking.
Well, one could probably deduce that a lower internal temperature than the instant point is sufficient to cook chicken, and use that in combination with a thermometer when cooking chicken.
In fact, that’s what I’ve done after learning this, bringing my chicken breasts only up to ~68 C (~155 F), resulting in a vastly more enjoyable chicken breast.
So I’d argue the opposite - this is very helpful for real world cooking.