Only takes an hour to slow-cook them in an oven. On Team Alton for this.
Yes, only works well with decent sized steaks too. If its thin, it cooks very quickly anyway
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Eating burgers for 50 years. Donāt think Iāve been sick from them once. Donāt really eat medium rare, but thereās plenty of times I ordered medium and it was under.
Iāve eaten ground chicken and pork too.
Iām no germaphobe. I go about my daily activities with nary a concern.
On a bet, I was going to lick a handrail on the stairway going into an NYC subway. In hindsight, it was probably best I demurred and backed out.
Beef, lamb, and pork: 158ĀŗF or 145ĀŗF held for 4 minutes or 140ĀŗF held for 12 minutes or 130ĀŗF held for 112 minutes
But I agree with those above that talk about the thickness of the patty. You need a pretty thick patty to be able to sear it a short enough time not to ruin the patty but still get the maillard effect.
If you brought over some bacon wrapped filets, a bottle of wine, a charcutie platter, some sides and dessert, I might think about inviting you.
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As long as I donāt have to cook themā¦
Silly billy: youād only have to cook the filets!!! You would have already prepped the charcuterie board and sides AHEAD OF TIME!!!
And remember: medium rare and let them rest a few minutes before servingā¦ and if you could get the bacon a little crispy, that would be great!!!
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On top of that if different strains of bacteria get mixed together they have sexy times and evolve into super bacteria.
I only order medium to medium rare burgers at restaurants where i know they grind their own meat.
nice hack. would love to eat pork at 130f
Itās a burger. The amount of taste lost to not get E. coli is a deal I do not want to lose.
The risk associated with undercooked meat comes from where the blades have made their cuts. Because ground meats are all mixed up the risk can be anywhere in the meat. This makes it important to cook ground meats through. This risk can be minimized with careful butchering that does not mix the intestines with meat to be consumed.
With a steak the cuts are all on the surface of the meat and this allows cooking at lower temperatures because the interior of the steak poses little risk. Itās my understanding that the minimum safe temperature for a pork steak is 135, this is required to kill Trichinosis bacteria.
everyone I know who sous vides meat ends the cooking with a sear to get those yummy maillarded chemicals.
How thin are your burgers? When we cook burgers, the outside is always crusty, but the inside isnāt always as cooked as seems really safe. But my supermarket grinds all their own ground beef, so I usually just risk it anyway, and eat medium rare burgers. They really do taste better medium rare. But yeah, itās risky. The whole damn things is the exterior. Using ground meat from a more limited source reduces the risk, but doesnāt eliminate it. (cooking it dead DOES eliminate the risk.)
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Trichinosis is now extremely rare in US pork, ever since the USDA required that all their feed be fully cooked. Trichinosis has made a minor comeback with pastured animals, since they can catch it from an infected creature that gets into their pen. (Pigs will eat anything.) But itās still really uncommon, and practically unheard of from factory-raised pork.
(I avoid factory-raised pork for ethical reasons, but itās pretty safe.)
For what itās worth, Iāve had rare and medium rare pork. Like chicken, it isnāt great when itās rare. But itās delicious at medium rare.
I canāt stand well done pork. Itās like eating chicken breast.
Well done pork is like overcooked chicken, dry and lacking in flavor.
(Chicken needs to be pasteurized, like ground beef. Apparently the structure of the muscle is open enough that bacteria can get deeper in than with most meats. But cooking to 145F or even 165F and letting it rest long enough to reabsorb some juices and pasteurize results in way tastier meat than the old 180F my meat thermometer recommends.)
Do you do this? My Kitchen Aid has a meat grinding attachment that Iāve never used that came with other attachments that I do occasionally use. Iām curious how itās gone for you.
Unless your steaks have been blade tenderized.