One for Non Stick Nick....
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One for Non Stick Nick....
So.....
I've was told once that you needed to cook a buger (minced meat) fully to kill all the bugs that attach themselves to the cut up meet, therefore not to serve red in the middle. When it comes to a steak, its safe to serve red in the middle as none of that area has been subject to foreign bugs....
Is that correct???
I've was told once that you needed to cook a buger (minced meat) fully to kill all the bugs that attach themselves to the cut up meet, therefore not to serve red in the middle. When it comes to a steak, its safe to serve red in the middle as none of that area has been subject to foreign bugs....
Is that correct???
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Re: One for Non Stick Nick....
what about steak tartare...?
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Re: One for Non Stick Nick....
Common practice in some American states to ask if you want the burger pink or well done. Have to say that I prefer my meat in the pink and not the brown.
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Re: One for Non Stick Nick....
As Bodsy says steak tartare is safe to eat so no issues as far as I can see.
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Re: One for Non Stick Nick....
All meat has bacteria on it.Neild wrote:So.....
I've was told once that you needed to cook a buger (minced meat) fully to kill all the bugs that attach themselves to the cut up meet, therefore not to serve red in the middle. When it comes to a steak, its safe to serve red in the middle as none of that area has been subject to foreign bugs....
Is that correct???
The bacteria come from many sources, handling, the environment, work surfaces etc.
The cooking process acts to destroy the bacteria & make the meat safer to eat.
The meat needs to be cooked long enough to kill the bacteria so it is fair to say that a rare piece of meat carries a high risk of bacterail contamination than a well done piece.
The problem with "meat products" and this includes burgers, mince, sausages etc is that during the chopping or mincing process the outer layers of the meat comes into contact with the inner layers etc, thus spreading the surfice bacteria through out the product.
This the inside of a piece of steak could be less risky than the inside of a burger especially if under cooked.
I like rare beef, I would not like a rare burger.
Hope that helps.
NSN
p.s. I would not eat any raw meat!
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Re: One for Non Stick Nick....
I thank you!
NSN
i-nformation is control
NSN
i-nformation is control
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Re: One for Non Stick Nick....
Reason for asking is eactly Nicks reply, it's 'wot I fort but better sayed'...
I went to Gourmet Burger last night and as standard they server burgers pink inside... didnt think it was the best way, even if it tasted good. They will be normal/well done if you ask.
I went to Gourmet Burger last night and as standard they server burgers pink inside... didnt think it was the best way, even if it tasted good. They will be normal/well done if you ask.
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Re: One for Non Stick Nick....
Am I the only one that got thisPillowSmuggler wrote:Have to say that I prefer my meat in the pink and not the brown.