8/6/2023 0 Comments Ground pork temp done![]() The interior of a raw hamburger usually does contain bacteria and is safest if cooked well done." Because E. McGee says: "Ground meats are riskier, because the contaminated meat surface is broken into small fragments and spread through the mass. " When raw meat is ground up, the distinction between internal and external no longer applies. So, is eating juicy, pink-red meat risky? Not if the cut is an intact piece of healthy muscle tissue, a steak or chop, and its surface has been thoroughly cooked: bacteria are on the meat surfaces, not inside. meats inevitably harbor bacteria, and it takes temperatures of 160 degrees Fahrenheit or higher to guarantee the rapid destruction of the bacteria that can cause human disease - temperatures at which meat is well-done and has lost much of its moisture. The food scientist Harold McGee explains a crucial distinction to be made between whole muscle cuts and ground meat: ". If you like this bucolic imagery and all a great feel-good show on PBS/BBC is "All Creatures Great and Small.You may have noticed that ground meat often needs to be cooked to a slightly higher temperature than whole cuts of meat. Hard work but wrt pork never had better than the pork tenderloin fried up with eggs for a pre-dawn breakfast before heading out to feed the animals and generally work ones ares off. It was a different (or still is for those homesteaders) world but in many ways very harmonious. They'll eat almost anything or the larval stages of bugs feeding on the scraps (aka maggots). When they stopped raising pugs then the chickens got it. The pigs got that and every resource used. This isn't allowed in commercial farming and while I don't object to cross species feeding (cow to pig) of animals use of same animal is not likely a great practice. Even the leftovers from pugs would be fed pigs. So you slaughter a cow but offal not your thing the pigs get it. Which reminds me do folks know why pigs were such great additions to the home farm? They eat ANYTHING.including raw dead rats if they found one. If you're going overseas (not Western Europe but apparently central and Eastern) best you cook that pork. Here's the link to more than you ever wanted to know.but these are parasites which have such a high ein North America are rather blessed. Yes! And wild boar which some folks still do although usually we'll roasted! Note: If you report someone or a post, please let us know why, thank you. Reddit has a magnitude of other subreddits that can help out with more advance technique and discussions, go out and explore if needed. We want this subreddit to be a resource for new and beginner cooks. While we welcome cooks of all skill levels, this is still Cooking for Beginners! So please avoid posting things that are incredibly advanced (for example sous vide cooking, molecular cooking, butchering a hind quarter of an animal, etc) to the average beginner cook. Please be mindful of other users' skill levels. ![]() Links in comments are okay! And you're welcome to share links to your own blogs, videos, etc. We're trying to cut down spam and self-promotion in this sub, so please submit all outside links (so anything other than reddit text and image posts) to the stickied megathread. ![]() No posting outside links or self-promoting (except in the megathread). When in doubt, assume they have good intentions.Ģ. Come to learn or to teach!ĭon't be a troll! Be polite to others - even if you don't agree with their opinion or method. Post your questions about cooking, share easy recipes and basic techniques. Just moved into your first apartment and don't know a thing about cooking or have lived on your own for years and have existed on take out and fast food? Then this is the sub for you! Learn how to cook simple recipes for yourself and find it isn't as hard as you think it is.
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