One for Non Stick Nick....

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One for Non Stick Nick....

Post by Neild » Thu Dec 15, 2011 10:14 am

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??? :whistle:


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Re: One for Non Stick Nick....

Post by Bodsy » Thu Dec 15, 2011 10:30 am

what about steak tartare...?


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Re: One for Non Stick Nick....

Post by DSL » Thu Dec 15, 2011 10:32 am

Mmmmmmmmm! Image


If only I could think of something useful to type here!! :(

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Re: One for Non Stick Nick....

Post by PillowSmuggler » Thu Dec 15, 2011 11:11 am

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....

Post by Stu » Thu Dec 15, 2011 11:18 am

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....

Post by Non Stick Nick » Thu Dec 15, 2011 12:46 pm

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??? :whistle:
All meat has bacteria on it.

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....

Post by JamesG01 » Thu Dec 15, 2011 1:17 pm

It is always an education with you around, Nick. :thumbright:



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Re: One for Non Stick Nick....

Post by Non Stick Nick » Thu Dec 15, 2011 2:13 pm

I thank you!

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Re: One for Non Stick Nick....

Post by Neild » Thu Dec 15, 2011 2:15 pm

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.


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Re: One for Non Stick Nick....

Post by Paul » Thu Dec 15, 2011 2:24 pm

PillowSmuggler wrote:Have to say that I prefer my meat in the pink and not the brown.
Am I the only one that got this :?: :whistle: :lol:



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