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Thread: Food safety rules and why you're overcooking your food

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    I’m sicka the high hat!! santiclaws's Avatar




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    KickEm likes this.

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    Team LGK OTTo VoN BLoTTo's Avatar




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    Very interesting read!

    I, for one, LOVE my rosy-pink pork tenderloin and the USDA can bite me til tuesday.
    Fisch likes this.

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    Time wounds all heels. Stormy2213's Avatar




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    And this is verging on the overdone for me.
    chu gar likes this.

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    Stanley Cup Dolphin! orpheus's Avatar




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    I am not surprised that I overcook food.

    I burn water.
    Only by living absurdly is it possible to break out of this infinite absurdity.
    -Julio Cortazar

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    1st Scoring Line Dr. Tran's Avatar




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    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.

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    I grew a Fatmanchu. Kingsfan626's Avatar




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    Quote Originally Posted by Dr. Tran View Post
    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.
    Where can I judge this Prime Rib? Someone need to take one for the team and find out if it's deadly or not.

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