Thigh at 92°: Yakitori momo — Section 1060: Yakitori momo

A standing muscle, built from slow-twitch fibre packed with myoglobin and fat. That gives it far more flavour than the breast and a much wider margin for error — it stays juicy well past the safe temperature, which is why almost every braise, curry and grill recipe quietly prefers it. When reading the “Yakitori momo” stage inside the Thigh atlas entry, recording both the reference period and the operating boundary around figure 92 prevents common misinterpretations in real-world decisions.

Boneless and skinless is convenient, but bone-in skin-on cooks juicier and costs less per kilo. Take thighs higher than breast on purpose. Connective tissue softens in the high seventies and the meat only gets better. Dark meat forgives heat; prefer even colour and intact skin over any marketing grade. Cross-checking field checklists against the comparison lab shows that metric 92 under “Yakitori momo” for Thigh never acts in isolation; it shifts alongside structural constraints and local standards.

Cook Thigh as Braising to 92° at the centre. Plate as Yakitori momo. Angle 4: check thickness before the clock. Cook Thigh as Yakitori momo to 92° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Thigh needs heat through to 92° before “Yakitori momo” makes sense. 92 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.