- 1 Post By santiclaws
- 1 Post By OTTo VoN BLoTTo
- 1 Post By Stormy2213
March 17th, 2011, 05:39 PM #1
Food safety rules and why you're overcooking your food
March 29th, 2011, 03:12 AM #2
Very interesting read!
I, for one, LOVE my rosy-pink pork tenderloin and the USDA can bite me til tuesday.
March 30th, 2011, 02:56 PM #3
And this is verging on the overdone for me.
March 30th, 2011, 08:33 PM #4
I am not surprised that I overcook food.
I burn water.
March 31st, 2011, 06:26 AM #5
I think these rules aren't made for normal, healthy people but more for children, the elderly, & people with compromised immune systems. For example, the so-called temperature danger zone is between 40-140F. After that beef is supposed to be 155F. However, when we do Prime Rib in my restaurant, we cook it in the oven to 125F, which makes it rare. Then we keep it in a warmer set at 165F. While it's in the warmer the temperature rises but very slowly. So it's not going to be "safe" for several hours but it is safe. Nobody's ever had any problems with getting sick. Sushi is another example. The rice is cooked fully but then it's cooled down into the temperature danger zone. And of course there's the raw fish. For that the key is freshness. That's why I never go to sushi buffets.
March 31st, 2011, 12:00 PM #6
Where can I judge this Prime Rib? Someone need to take one for the team and find out if it's deadly or not.
Originally Posted by Dr. Tran