I know that whenever you look at cookbooks they give you the recommended cooking temperatures for doneness in meats based on the USDA food safety guidelines. However, I been to certain restaurants where food has been cooked just slightly below those temperatures...essentially more on the rare side.
So what is the real safe temperatures for the meats that we eat? I.e. not thinking about any legal implications, what temperature would chefs cook their meat to? I'm trying to discern the difference, if any, between gastronomical and governmental standards.
This is purely personal preference, this is no magic number
Some people like it very blue, some like it grey. Some like it cooked it a very hot pan, some people like it simmered or steamed. Cook what you like
If you are going to have raw, or rare meat cooked at below your local governments recommendations, you should know the quality of the meat, or be involved in it's preparation (Zuckerberg style)
This is my wife's ideal steak. From the farm, grass feed young beef. Sirloin cooked plain in a hot cast iron pan for 30 seconds a side
Possible Duplicate: What are the fundamental sauces that every cook should know how to make? As an amateur chef interested in developing a repertoire of basic cooking techniques, what sauces should I practice? Are there any that are considered standards? For which sauces should I memorize a recipe?
I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked... there is no biological hazard with them: any virus or bacteria in the pallets, or bugs in logs will definitely be destroyed by the fire temperature (over 800C/1,500F). What I'm concerned about is: I don't know... (or ashes) out. Wait till the temperature drops down to the dish's required one, and put the food in. As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give
Possible Duplicate: Why is it dangerous to eat meat which has been left out and then cooked? On Friday I am picking up some food items that I won't be able to get to a fridge and/or freezer for at least a couple of hours. I am not worried about the fruit or vegetables but I am also picking up some meat (specifically ground beef, round steak and pork tenderloin). The meat... within X days. Also are there any signs I should watch? For example if meat is still cold to touch and is firm I can still put it in the freezer with no problems. Thank you
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I cooked about 2lbs of pork loin in the crock pot for 8 hours on low last night. It was on low from 12:00am to 8:00am. From 8:00am to 12:00pm, the crock pot was turned off, and at 12:00pm the food was 'warm' but above room temperature. Is this still safe to eat? The crock pot was covered, but its anyones guess (guestimating using some math) how long the loin was at the safe high temperature. I immediately threw it in the refrigerator, but if I do keep it, should it be brought up to 135°
I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared. My questions are: How do you prepare a steak to be rare? How do you prepare a steak to be very rare (blue)? Can these be prepared with any kind of steak from a supermarket? Or is there someplace special these kinds of steaks should be purchased from? I'm interested in trying rare and maybe even very rare, but it's 1-2 steps away from raw, which I find a little uneasy.
Possible Duplicate: How do you cook a steak like those found in fine steakhouses? hi, I have tried several times to cook steak at home but they were not as delicious and good as they were at restaurants. I used pan to cook that and just a little oil so that it wouldn't stick to pan. the heat was at the low level. what is your advice on this? what type of equipment should I use? grill? thanks.
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I made a large pot of sloppy joe mix with hamburger in it and after it was cooked put it in my crockpot on low for my boys to eat when they got home because i was leaving,i was gone a little over 2 hours and the boys had put the sauce into another pan to put it away and forgot to do so it sat on the counter for over 2 hours....should i throw it away?
Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I put 2 large pork roasts into my roaster oven to cook overnight for pulled pork today. I started... this morning and went to check on it, the oven wasn't working, and the meat was not completely cooked and had cooled to an internal temp of 80 degrees. I quickly put it in the regular oven to finish cooking, but will it be safe to eat? I just don't know how long it had been off. This was over $30.00 of meat and I hate to waste it. I can cook it all day today, would you risk eating it?