An interesting take on the safety of meat in restaurants
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
Guess I'm lucky that I can't afford to eat out and eat at home where I know how to cook it....
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
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) :roflmao:
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. :shutup:
Especially important considering how food is produced and handled these days.