User Panel
Posted: 7/27/2022 9:54:57 AM EDT
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Well, for one thing, it’s completely differently.
And two, steak cooked past med rare is just ruined at that point. |
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Most people overcook chicken. Chicken held at 145 for 10 minutes is just as safe to eat at 165 for 1 second. Pork is similar.
Look up logarithmic cooking charts. |
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Its a odd thing but I have noticed this in my lifetime
Those who will refuse a rare to medium rare steak are not trust worthy |
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Thermometers are a wonderful thing.
Yes I eat my steak like that. |
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As long as it isn’t translucent, chicken is cooked.
Nobody likes your bbq chicken because you turned it into shoe leather. It can be succulent and juicy and not kill you. And cooked chicken can be pink- it’s called dark meat yo. Plus, we live in America and it’s fairly rare to have salmonella in a well run production line and delivery network. |
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Overcooked chicken is awful. I cook or bake it to 165. Beef at 132-135 and pork medium-ish at 155.
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I eat slightly pink pork. I don't prefer chicken too much but I'll eat my steaks all the way down to blue.
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tartare, carpaccio, i like raw beef.
sear a filet for about 30 seconds per side and it’s good to go |
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I don't like dry overcooked chicken. Chicken is cooked at far lower temps
than the .gov tells you. I also don't enjoy eating steak that tastes like the leather sole of my dress shoes. |
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The main difference is that under-cooked pork & chicken can cause major sickness and even death.
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Quoted: If you like undercooked steak: https://myconsciouseating.com/wp-content/uploads/2022/01/undercooked-steak.jpg How about some undercooked chicken: https://cs-tf.com/wp-content/uploads/2020/04/undercooked-chicken-683x1024.jpg No thanks to either. I prefer meat cooked, not partially cooked. View Quote No, I like my Steak rare and my Chicken cooked. |
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Quoted: Most people overcook chicken. Chicken held at 145 for 10 minutes is just as safe to eat at 165 for 1 second. Pork is similar. Look up logarithmic cooking charts. View Quote Yep. While not 'medium rare' per se, chicken or pork with a slightly translucent inside is just fine. No reason that chicken breasts or pork chops have to be shoe leather. |
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Quoted: OP, that pic of steak is almost overcooked. I prefer mine raw, ground and mixed with seasoning, like this. https://i0.wp.com/www.showmoonmag.com/wp-content/uploads/2018/05/Steak-Tartar-el-legado-foodie-de-Genghis-Khan-Cover.jpg?fit=1200%2C900&ssl=1 View Quote I like my raw steak topped with raw fish eggs and raw chicken eggs. |
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People eat rabbit "rosea", but idk of any poultry that's eaten raw... except in Asia I assume lol.
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Run my steak thru a warm room and serve me that still bloody hunk of beef!!!
I can tolerate people that like med rare but just barely. Anything above med rare I i question a persons personhood.... |
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In this thread we will learn who understands about food safety and who does not.
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Raw fowl will make you sick, raw beef won't.
Steak is done when the marbling melts, somewhere between medium rare and medium at the most, about 130f. Chicken is done when it's cooked through, 145f is plenty on a slow cook. Pork really depends on what you're cooking and how. I just cook chops through, on a shoulder I'll smoke it overnight and it will get quite hot to render all the fat, won't dry out if it's wrapped when it stalls. |
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Quoted: I like my raw steak topped with raw fish eggs and raw chicken eggs. https://i.postimg.cc/DzZHtFJ8/PXL_20210926_220957874_2.jpg View Quote |
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The only guy I know that loves rare meat…got salmonella from chicken. He was famous for having a piece or two on the grill and that spot not being as hot as the rest of the grill. He would laugh and eat it anyway.
He said salmonella is bad…very bad. |
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