• "Burgers are not like steak" - Food Standards Agency
    161 replies, posted
Burgers are best medium. Anything less and you might as well eat a live cow, and any more? Might as well just eat a grilled boot.
You're all talking shit about rare/medium rare meat and then there's me having to remind you all that some people like their meat cooked blue (cold, raw meat) [img]http://i1095.photobucket.com/albums/i462/kieranbilginer/Steak/P1010009.jpg[/img] [editline]25th August 2016[/editline] Disgusting [editline]25th August 2016[/editline] [QUOTE=Eva-1337;50946243]Burgers are best medium. Anything less and you might as well eat a live cow, and any more? Might as well just eat a grilled boot.[/QUOTE] I order medium rare because most places overcook the burgers anyway. What you end up getting is usually around the medium mark
Y'all should get on the eastern european level. [img]http://www.rostiljanje.com/wp-content/uploads/2012/05/Tartar-biftek.jpg[/img] Casuals can't handle the biftek tatar.
[QUOTE=redBadger;50945655]I've eaten plenty of medium rare burgers and haven't died once.[/QUOTE] It's possible that you have some nasty parasites living within you though
[QUOTE=Kylel999;50946378]You're all talking shit about rare/medium rare meat and then there's me having to remind you all that some people like their meat cooked blue (cold, raw meat) [img]http://i1095.photobucket.com/albums/i462/kieranbilginer/Steak/P1010009.jpg[/img] [editline]25th August 2016[/editline] Disgusting [editline]25th August 2016[/editline] I order medium rare because most places overcook the burgers anyway. What you end up getting is usually around the medium mark[/QUOTE] Did they just walk a cow through a warm room and let the guy deliver the killing blow with his fork? Christ
If its pink its not cooked and I wont touch it, there's an art to doing well done food and if you can't do it, you don't know how to cook, you can make a juicy well done steak for example. Not fully cooking mince meat is also just asking for worms, this is stupid, you wouldn't do a rare or medium sausage so why the hell would you do it for burgers, its the same shit just a different meat cut.
[QUOTE=Octopod;50944317]okay i'm going to be completely honest here and say that until now i wouldn't have thought twice if i ate a burger that were "rare". good to know that it's actually dangerous.[/QUOTE] it's not. it's more dangerous in the sense that standing outside is more dangerous than sitting outside because you're slightly more likely to be struck by lightning. regardless a burger should be well done anyway. you want as much malliard reaction as possible to happen. the whole point of rare meat is to give it less flavor so it doesn't overpower a side dish or a nice wine, but with a burger your side dishes are equally as palate wrecking as the meat and if you're pairing it with alcohol it's going to be a strong beer, not a soft wine. [editline]25th August 2016[/editline] [QUOTE=Reagy;50946620]If its pink its not cooked and I wont touch it, there's an art to doing well done food and if you can't do it, you don't know how to cook, you can make a juicy well done steak for example. Not fully cooking mince meat is also just asking for worms, this is stupid, you wouldn't do a rare or medium sausage so why the hell would you do it for burgers, its the same shit just a different meat cut.[/QUOTE] it's not easy to get worms from undercooked meat anymore. the current infection rate is roughly 10 people per year. you're about as likely to catch the plague in 2016
I don't get how you can freak about a medium rare burger.... What about these delicatessens then? [IMG]http://www.ristorantelacortedelre.it/wp-content/uploads/2015/04/Tartare-di-fassona-al-coltello-Ristorante-Corte-del-Re-Gallarate.jpg[/IMG] [IMG]http://www.goodfoodadvisor.com.au/wp-content/uploads/2013/12/tartare-di-fassona-1024x576.jpg[/IMG] [img]http://statics.cucchiaio.it/content/cucchiaio/it/ricette/2016/02/tartare-di-fassona-e-avocado/jcr:content/header-par/image-single.img10.jpg/1455274401175.jpg[/img]
[QUOTE=catbarf;50945555]I thought the same thing and was corrected when I commented on it once- apparently the FDA has relaxed their requirements because trichinosis has been virtually eliminated. They still recommend cooking it to at least medium, but it doesn't have to be the well-done-all-the-way-through it used to be to be safe. It needs to be actually cooked and I certainly wouldn't eat it raw, but apparently ordering a pork chop medium isn't considered irresponsibly risky anymore. Chicken, on the other hand, still needs to be thoroughly cooked, because salmonella is a bitch.[/QUOTE] fun fact, here's what the FDA is looking for: [quote]What the USDA is looking for is a 7.0 log10 relative reduction in salmonella bacteria in chicken. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that piece of chicken to start, only one will survive.[/quote] if you sous vide chicken breast to ~145f or so and hold it there for about 3 hours, no more salmonella even though you never brought it to 165f [editline]25th August 2016[/editline] [QUOTE=maxolina;50946800]I don't get how you can freak about a medium rare burger.... What about these delicatessens then? [IMG]http://www.ristorantelacortedelre.it/wp-content/uploads/2015/04/Tartare-di-fassona-al-coltello-Ristorante-Corte-del-Re-Gallarate.jpg[/IMG] [IMG]http://www.goodfoodadvisor.com.au/wp-content/uploads/2013/12/tartare-di-fassona-1024x576.jpg[/IMG] [img]http://statics.cucchiaio.it/content/cucchiaio/it/ricette/2016/02/tartare-di-fassona-e-avocado/jcr:content/header-par/image-single.img10.jpg/1455274401175.jpg[/img][/QUOTE] uh because proper beef tartare is ground from a single piece of beef and therefore is relatively safe but undercooking a package of ground beef from the grocery store could be mixing like 4 cows
[QUOTE=Jebus;50944761]Rare meat is underrated. My signature dish is medium-rare chicken on a bed of thrice-reheated rice.[/QUOTE] I bet you just love the taste of salmonella
[QUOTE=maxolina;50946800]I don't get how you can freak about a medium rare burger.... What about these delicatessens then? [/QUOTE] Because you don't order tartar at any restaurant. You order it at an expensive place you trust that won't fuck your shit up, and even then it's difficult to make and requires a lot of procedures to keep it clean. If you eat a burger at anything below slightly pink you're asking to get sick and your doctor will just facepalm when he finds out why.
[QUOTE=angelangel;50944746]RIP to all the pieces of meat you have raped[/QUOTE] Are you hearing yourself right now? Seriously what is it with steak fanatics that makes them absolutely religious about a matter of taste
[QUOTE=butre;50946714]it's not. it's more dangerous in the sense that standing outside is more dangerous than sitting outside because you're slightly more likely to be struck by lightning. regardless a burger should be well done anyway. you want as much malliard reaction as possible to happen. the whole point of rare meat is to give it less flavor so it doesn't overpower a side dish or a nice wine, but with a burger your side dishes are equally as palate wrecking as the meat and if you're pairing it with alcohol it's going to be a strong beer, not a soft wine. [editline]25th August 2016[/editline] it's not easy to get worms from undercooked meat anymore. the current infection rate is roughly 10 people per year. you're about as likely to catch the plague in 2016[/QUOTE] Uh, the point of cooking steaks less than well-done has nothing to do with reducing the maillard reaction. You always want a robust crust. There's a reason why steakhouses use the hottest fire possible, so that you can get a substantial, flavorful crust without fully cooking the inside. The point of cooking steaks rare to medium is to ensure juicyness and tenderness.
[QUOTE=Talishmar;50947347]Are you hearing yourself right now? Seriously what is it with steak fanatics that makes them absolutely religious about a matter of taste[/QUOTE] Jokes about meat and food are serious business people can't take jokes eh?
[QUOTE=Apache249;50947423]Uh, the point of cooking steaks less than well-done has nothing to do with reducing the maillard reaction. You always want a robust crust. There's a reason why steakhouses use the hottest fire possible, so that you can get a substantial, flavorful crust without fully cooking the inside. The point of cooking steaks rare to medium is to ensure juicyness and tenderness.[/QUOTE] I'm referring specifically to things like tartare, sushi, etc.. things where a delicate flavor is important. I agree that with a steak it's a different deal. if you're getting a maillard reaction in the middle of the meat you've already ruined the steak.
I wonder how many people in this thread have parasites and don't know it.
Unless the meat is from a butcher shop that serves fresh meat or products guarantee to be from one cow/animal, then medium-rare burgers are fine, if not freaking delicious. I don't get how people are flipping out over medium served meat, especially burgers. I've been eating medium-rare burgers in the 21 years I've been living, and not once have I caught a deadly virus that has threatened my life.
[QUOTE=Mr. Someguy;50947589]I wonder how many people in this thread have parasites and don't know it.[/QUOTE] Probably very few because rare steaks don't contain parasites very often
:snip:
I want my steak and burgers so rare that a good vet could save them.
[QUOTE=HumanAbyss;50947435]Jokes about meat and food are serious business people can't take jokes eh?[/QUOTE] There are people that are legitimately not joking and are quite serious about meat and food. Steak elitism is a real fucking thing and it's weird on the level of sports elitism.
[QUOTE=JumpinJackFlash;50944979]... No, uh, no you should cook pork all the way through. Seriously, trichinosis is not at all something you want to have because it can and will kill you.[/QUOTE] The USDA actually decreased the temperature needed to cook whole pork from [url=http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/]165F to 145F in 2011, so somewhat "medium rare" pork is now acceptable due to the fact that trichinosis is almost nonexistent in the US nowadays, and the biggest risk is now salmonella[/url]
[QUOTE=Kylel999;50946378]You're all talking shit about rare/medium rare meat and then there's me having to remind you all that some people like their meat cooked blue (cold, raw meat) [img]http://i1095.photobucket.com/albums/i462/kieranbilginer/Steak/P1010009.jpg[/img] [editline]25th August 2016[/editline] Disgusting [editline]25th August 2016[/editline] I order medium rare because most places overcook the burgers anyway. What you end up getting is usually around the medium mark[/QUOTE] I once ordered a medium rare steak at this shitty little diner in creve coeur and they gave it to me blue. I didn't want to send it back because I was starving as is and also don't like confrontation so I ate it. Didn't get sick or anything, and I would never order it on purpose, but it wasn't the worst thing I've ever eaten.
My family can actually cook a phenomenally good well-done steak but its really hard. But yeah never eat hamburger meat thats less well-done than medium IMO and even that is risky.
[QUOTE=JCDentonUNATCO;50947671]There are people that are legitimately not joking and are quite serious about meat and food. Steak elitism is a real fucking thing and it's weird on the level of sports elitism.[/QUOTE] nothing seems like a joke anymore, everyones elitist about everything these days I just choose to ignore it or believe everyones joking because it's too much work to give a shit about other peoples sensitivities in that regard
[QUOTE=HumanAbyss;50947617]Probably very few because rare steaks don't contain parasites very often[/QUOTE] People in here are talking about eating rare pork and chicken.
[QUOTE=Mr. Someguy;50947747]People in here are talking about eating rare pork and chicken.[/QUOTE] oh yeah that medium rare chicken thing is actually fucked up now that I think about it
[QUOTE=HumanAbyss;50947832]oh yeah that medium rare chicken thing is actually fucked up now that I think about it[/QUOTE] Who even likes rare chicken, anyways? I mean, I've had rare steak, I don't like it but I can at least see why someone would enjoy it, but rare chicken is just slimy and disgusting. Chicken needs to be cooked all the way through to be edible, both for health and for flavor/texture.
If your meat is good quality it should not contain bacteria that require oxygen to grow. There is no oxygen on the inside of steaks so [B]most[/B] bacteria cannot grow. It comes to a extremely safe level. You can remove the outer skin and mince that meat and create a safe medium burger immediately as I mentioned on the first page.
Medium Rare burgers are great if the meat is high quality. Rare steaks are the only way I eat them. My girlfriend like her steaks blue which is a bit much for me, I like the texture of rare best.
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