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| Cooking meat and other food safety tips | |
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| Topic Started: Nov 3 2016, 09:04 PM (333 Views) | |
| TiamaJaybird | Nov 3 2016, 09:04 PM Post #1 |
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Occupation: Sef-proclaimed Shark Expert
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Ever go to a restaurant, order a beef product like a steak or burger (Or maybe you order duck or venison) and get asked how you wanted it cooked? But if you order a different meat product you aren't asked the same thing? This is because of food safety laws. The less cooked the meat, the less safe it is to eat. There are a few products where you want to and NEED make sure it's fresh as hell and definitely safe to eat raw when you cook them if you want to eat them under cooked to raw. Among these products are beef, eggs, certain kinds of fish (Like Tuna and Salmon), duck, veal, bison (buffalo), elk, and venison. Oddly enough, many of these are recommended to be eaten rare to medium rare. Why? It's because that's how you get the most flavor, as I have discovered recently. I now only eat eggs over easy and many beef products medium rare because it's so good. But why are other products unsafe if not cooked thoroughly? Simple: certain food born illnesses such as salmonella can be found in products like most poultry and pork products. While most are curable, they are HELL to deal with and can be fatal to those who are elderly or very young. It is necessary to cook these products fully so you don't potentially poison yourself or others. So how can you tell if your food is cooked fully or the way you like it? Many chefs in kitchens touch the meat to test how much it was cooked and was it cooked to the customer's preference, but most of us (like me, fml) are not trained for that, so we really only have a few options. We can cut it open, risking losing the juice of the meat and take a look, or we can invest in a cheap food thermometer. But let's say we can't do either. Here's what I do: When it comes to pork and chicken I cook it until there's a little bit of a singe on a few pieces or the meat has a golden color. 9/10 for me, the product is cooked fully. If I'm cooking ground beef, I tend to cook it thoroughly, as ground beef is not made with safe and prime beef. When I have the rare chance to cook steaks, I touch it with tongs and look for firmness. I use a King of the Hill reference to test for medium rare. If it's firm but with a little give, I'm good to go. But let's say you want to eat raw meat. Beef, you need to get the right kind, so talk to your butcher about what is safe to consume raw. Fish... Okay. Let me be straight with you, I hate raw fish, I actually hate fish over all, but I'm working on it (Love aquariums, hate eating the fish). But a couple weeks ago I tried to eat sushi and nearly threw up. It wasn't bad and I didn't get sick, but raw fish is just not my thing, apparently. But I will leave advice on it anyways. Get Sashimi grade fish. Nothing less. Sashimi grade fish is fish that has been prepared for consumption in a raw state. It's doesn't last long so unless you're planning on making a lot in one week, I wouldn't get too much. Now, the bane of my existence. Raw. Eggs. I so very much want to try raw eggs but here's the thing. Eggs have to meet certain standards to be eaten raw, a big one being that they have to be eaten within 21 days after being laid. And the US tends to suck at getting me those kinds of eggs unless I get mine from local farmers. And I know no local farmers. RIP me. Another food safety tip: Cross contamination. This is huge thing in professional kitchens and should honestly be a big thing in home kitchens as well because it's a huge health hazard. Simply put - Raw foods should NEVER be store on the same shelf with cooked foods, nor should it be stored a shelf above cooked foods. Doing either runs the risk of food born illnesses getting into perfectly cooked food, and that's not good. So that's all for now for food safety. Cook safe, guys!
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"Give the performance of your life!!" - Kaori Miyazono Shigatsu wa Kimi no Uso/Your Lie In April![]() | |
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| Artisan | Nov 4 2016, 03:35 AM Post #2 |
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Raw egg tips: -Pick a reliable brand or buy them from a reliable farm. -Get pasteurized eggs since they have been partially cooked to kill bacteria. -Eat them as soon as possible and be aware of the date on the carton. -Never eat or cook an uncooked, cracked eggs. -Inspect the egg yolk before eating it to catch irregularities. -Place an egg in a bowl of water to see if it floats. If it lays flat on its' side the egg should be good to eat unless other harmful pathogens are present. Eggs that are starting to float off the bottom shouldn't be eaten raw and eggs that are floating with their larger ends risen toward the surface or completely floating should be discarded. The gas build up that makes the egg float is caused by bacteria decomposing the egg as it ages. (Note: This is just an additional measure. When the expiration date is up it's a good idea to get new eggs.) |
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8:41 AM Jul 11

