I've discovered something that is really strange. I am well versed in cooking/temping proteins, but am new to cooking with chicken that's been marinated like this. I typically cook chicken to 160+ - no higher than 165. I try to remove the chicken from heat right above the min temp to kill bacteria, as this results in the most tender, moist chicken. In doing so, I also do a "pink check". I'll cut open a piece and check for pink. I have come to know the simple nature of chicken - if it's no longer pink, it's done. You can also tell by the texture. (I assumed I was right about this - maybe not, now after tonight.)
I marinated boneless skinless chicken breasts overnight in a red wine vinegar, salt, a number of spices and granulated sucralose (I'm carb free at the moment so I don't use sugar). I'm getting a strange effect on the chicken that is either a result of the vinegar or possibly the sucralose. The chicken in the oven seems to be done at a much lower temp - 140+. At this temp, I'm seeing absolutely no pink and what looks like moist, fully cooked chicken that is white as white can be. I know what raw chicken looks like and this sure isn't it. So I take the chicken out despite what the internal temp reads. It tastes utterly fantastic. The most tender, moist chicken I have ever had. So tender in fact that it doesn't seem right. It practically melts in your mouth, and to be honest, it freaks me out a bit as I'm not sure chicken should be this tender. It's akin to a really tender filet of beef. I'm thinking somehow it's not cooked enough? But what explains the texture appearance and color that says otherwise?
Is there some effect that vinegar or sucralose has on chicken that I am unaware of?
I suppose there is an outside chance that my analog thermometer is broken? It's been calibrated recently, and appears to be functioning correctly.
So far I'm not sick, but time will tell as the evening progresses. lol
EDIT: Just checked the thermometer, and it's fine. Ice water is reading 32
Edited by 1976pianoman - 8/5/12 at 10:18pm