5 replies to this topic

[Mike Green]

Hi All,

 

Just read this on 'Barfblog' (apparently originally from Readers Digest in Canada)

 

 

 

“small cuts of meat, like bone-in pork or chicken breasts, are harder to cook thoroughly because their outsides easily char. This often translates to crispy on the outside and raw on the inside. Unlike undercooked beef—say, a rare burger or a steak tartare—undercooked pork and chicken are highly dangerous and could causes foodborne illnesses.”
 

 

 

Hmmmmmmmm....................!

 

 

Mike

[Snookie]

Guess I'm lucky that I can't afford to eat out and eat at home where I know how to cook it....

[Mike Green]

Guess I'm lucky that I can't afford to eat out and eat at home where I know how to cook it....

That is undoubtedly the safest option...!

 

I find it a touch worrying that they are telling their readership to stick with raw steak or undercooked hamburger in a restaurant-(because that is safe) rather than taking a risk that their chicken breast or pork cutlet is undercooked?

 

Mike

[Snookie]

That is undoubtedly the safest option...!

 

I find it a touch worrying that they are telling their readership to stick with raw steak or undercooked hamburger in a restaurant-(because that is safe) rather than taking a risk that their chicken breast or pork cutlet is undercooked?

 

Mike

 

Why am I not comfortable with that option.......oh yeah....I'm smart (most days) 

[Jim E.]

As "Doug Powell" often says use a tip sensitive thermometer and stick it in.  Never worried that much about it before I started into food safety.  But became a "barfblog" follower and have 3 tip sensitve thermometers in my house now. 

[Snookie]

Especially important considering how food is produced and handled these days.