In case anyone wondered where the term “Rare” came from. My daughter is a waitress at Cheesecake factory. And she learned today the reason why that term got thrown around. Because back in the Steel mill days . When they got a break. or in between shifts. They did not have a lot of time to eat. They had 4-5 beers. And they always rushed the cook. That’s why the meat was not well done. NO Time. Men ate cannibal burgers. Raw meat.
Ear raw hamburger and find yourself with a nice case of E. coli. Rare burger is not the same as eating rare steak. Burger gets ground and comes out like spaghetti. It gets mashed together. Bacteria that was on the outside is now in the inside of the burger. My health inspector wife has to explain this to restaurants on a daily basis. I am certified in food safety as well. Cook those burgers to 155 at least. I prefer 160. It’s still juicy at that temp. A meat thermometer is a good investment. Tough to look like a man with your butt planted on the toilet bowl and your head in a bucket.
We should mention that consumption of red meat is linked to a shortened life expectancy. (No, do not tell me that you do not care. Many say that now, but change their tune near the end) https://www.google.com/amp/s/amp.th...rocessed-meat-can-shorten-life-say-scientists
But Jim, steak and burgers are damn good. So are ribs and pulled pork. The other white meat right? I eat a ton of fish though. Way more than red meat. Boneless breast of chicken is a tasteless snore.
I guess I've gotten lucky, my burgers are always rare. I don't know how to cook them any other way. A stomach ache once every ten years is well worth it. I guess I have an iron gut, or they do a good job at the local farm where I buy my 73% Black Angus ground chuck. I probably wouldn't do that with supermarket hamburg that looks nice and fresh on the outside but is significantly discolored inside.
Steve it’s discolored because the inside wax on the outside before it got ground. That’s discoloration from bacteria. When you cook burger that part looks like it’s cooked that’s why it’s so tricky. You can usually get away with it but a bad case of E Coli can kill you.
Wow, 4 or 5 beers in what I guess is a 30 minutes break tops. Yup these steel workers were hard **ss Had a 4th grade school teacher give a theory on how cave men started cooking meat. She said they probably through the meat in a pit of fire to hide it from other cave men who were robbing, then they discovered that "hey this doesn't taste bad now" when they retrieved it from the fire.. True story from my youth!
...contaminated soil, growing, harvesting, and processing practices for everything we eat is changing agriculture. Lab-created alternative are coming, get used to it...
Yes that’s why chicken gets stored on the lowest shelf as everything can drip down on it because it has the highest cooking temperature. 165 f kills it.
Jim, I feel sorry for you. Both my grandfather and now Father in law have now lived to 94 and they were/are red meat eaters so I can’t agree with you. It’s all about moderation.
