Have you ever been standing in the shower, when suddenly, the noise in your brain clears and in its place appears the perfect thought?
That's a Shower Thought, and Nights is aiming to answer those unshakeable questions lurking in the back of your mind.
Tonight's question: Why are we so concerned about cooking chicken properly? And why don't we have the same issues with other meats?
Emile Donovan enlists the help of Steve Flint, professor of food safety and microbiology at Massey University.
So the rule of thumb goes: chicken is done cooking when its internal temperature reaches 75 degrees celsius. Photo: c 2106 Mark Stout
