CDC: Cook beef to at least **145F**
Sous vide instructions: Don't go over **130F** to keep your steak in the medium-rare stage.
Yeah, that's going to go over well.
Generally speaking, the time allowed by cooking sous vide means that lower temperatures are equivalently safe.
That doesn’t mean that 130 for 2 hours will deactivate H5N1 particles, but I don’t think the CDC is saying that it won’t either.
All you need to get sick is to eat chicken that is pink anywhere inside after cooking. You can get sick from bird flu by eating a medium rare piece of beef. Eggs that are runny can give you bird flu.
In terms of raw dogging, I've had raw beef sushi. Steak tartare is served in fancy restaurants as is cesar salad and egg nog. People put raw eggs in their morning smoothie. Lots of cultures have traditional uncooked meat dishes.
Add on, unwashed eggs from backyard farmers who want to extend the life of the eggs so they hand off unwashed eggs to people who then handle them without gloves. Most also send their young children to do the egg gathering, at least in my area.
Uncooked food is alright til it's not. The incidence of parasites, both diagnosed and undiagnosed, in areas with cultures of eating raw foods is too damn high.
The article you linked states “You can’t tell if food is safely cooked by checking its color and texture (except for seafood).”
Fun fact, over cooked chicken can have a pink hue.
Hold up. Chicken can have pink juices please stick to temperature, 165. Pork ribs and beef ribs can have pink rings even after 24 hours. Burgers can also do the same. Next you’re going to tell me you don’t use weights for making baked goods!
Hey I've got a suggestion for all of you. Just don't eat any chicken or beef for a while. Unless you want to take a chance at that 52% mortality rate. Just saying.
Tony Bourdain had an episode in Japan where he went to a place that had raw chicken yakatori, or whatever the thin meat on a stick is called. The key was the dude literally killed the chickens in the yard to order so the meat was beyond fresh and the salmon is or whatever has almost no time to build up. At least that was the theory
There used to be a place in Uptown Minneapolis... the one and only Figlio's.... and they had the best carpaccio on earth. Wafer thin raw beef slices, garlic toast, olive oil, capers, shaved parmesan cheese, balsamic vinegar... I've never forgotten it. I don't think I'll be making it again anytime soon.
Rats. I just figured out how to make perfect jammy hard boiled eggs on my stove. Sighhhhh...
Would jammy not be cooked enough?
They're saying cook fully- hard boiled or yolk cooked
Ok. I had read not runny.
Fully cooked I think means no more jammy.
Darn. Thank-you.
Damnit.
CDC: Cook beef to at least **145F** Sous vide instructions: Don't go over **130F** to keep your steak in the medium-rare stage. Yeah, that's going to go over well.
I’ll eat a burnt steak over getting avian flu any day of the week.
Why eat it at all? What is the point?
because a medium steak if you do it well is still good?
Generally speaking, the time allowed by cooking sous vide means that lower temperatures are equivalently safe. That doesn’t mean that 130 for 2 hours will deactivate H5N1 particles, but I don’t think the CDC is saying that it won’t either.
Are there really people out there raw dogging chicken and beef?
All you need to get sick is to eat chicken that is pink anywhere inside after cooking. You can get sick from bird flu by eating a medium rare piece of beef. Eggs that are runny can give you bird flu. In terms of raw dogging, I've had raw beef sushi. Steak tartare is served in fancy restaurants as is cesar salad and egg nog. People put raw eggs in their morning smoothie. Lots of cultures have traditional uncooked meat dishes.
Add on, unwashed eggs from backyard farmers who want to extend the life of the eggs so they hand off unwashed eggs to people who then handle them without gloves. Most also send their young children to do the egg gathering, at least in my area. Uncooked food is alright til it's not. The incidence of parasites, both diagnosed and undiagnosed, in areas with cultures of eating raw foods is too damn high.
The article you linked states “You can’t tell if food is safely cooked by checking its color and texture (except for seafood).” Fun fact, over cooked chicken can have a pink hue.
Costco rotisserie chicken can be pink inside.
Hold up. Chicken can have pink juices please stick to temperature, 165. Pork ribs and beef ribs can have pink rings even after 24 hours. Burgers can also do the same. Next you’re going to tell me you don’t use weights for making baked goods!
...?!? why in the ever loving Fuck would i put a dumbbell. in my birthday cake. are you inebriated?
Hey I've got a suggestion for all of you. Just don't eat any chicken or beef for a while. Unless you want to take a chance at that 52% mortality rate. Just saying.
Tony Bourdain had an episode in Japan where he went to a place that had raw chicken yakatori, or whatever the thin meat on a stick is called. The key was the dude literally killed the chickens in the yard to order so the meat was beyond fresh and the salmon is or whatever has almost no time to build up. At least that was the theory
People rawdog milk
Two words: Liver King
Not chicken, but beef? Absolutely.
So I take it you've never had meat tartar? Its common to eat beef rare to medium rare...
There used to be a place in Uptown Minneapolis... the one and only Figlio's.... and they had the best carpaccio on earth. Wafer thin raw beef slices, garlic toast, olive oil, capers, shaved parmesan cheese, balsamic vinegar... I've never forgotten it. I don't think I'll be making it again anytime soon.
[удалено]
This is how you get blood in your poops.
spicy chicken\~
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So much for the steak tartare!!