![]() Cattle do not normally harbor anything harmful to humans, though there was the "mad cow" outbreak a couple of decades ago, but people can be disgusting in their lack of hygiene, so there is still risk. In our world, pigs raised in filth may well have parasites including trichinosis. In the best of all worlds, you could eat both pork and beef completely raw and be perfectly safe. Is it located in a country where trichinosis is all but extinct, like the US or Germany, or a country where pigs are still raised in pits of mud and feces? Do the market's butchers practice safe meat-handling? The problem is that we have no way of knowing what standards the hypothetical market in the question meets. Some markets do sell pre-mixed ground pork-and-beef mixtures intended primarily for meatballs or meatloaf, so it's reasonable to wonder if that mix can be used for burgers, too, but there are too many variables not accounted for. In that example the cooling step ensure that you don't overcook the inside of the burger when you give the outside a good sear. Pasteurization times at lower temperatures might be inconvenient, but even then you can kill many bacteria in a few hours and still have a rare burger.īy rapidly cooling the burger after the sous vide step and reheating it in the pan (on the grill / under the broiler) you can have your desired doneness and a nice maillard reaction on the outside with minimal risk. Using the sous-vide technique, however, it's quite easy to get a food-safe medium doneness by cooking the burger at a lower temperature (say 57☌/135☏) for a little over an hour (see the time temperature chart for pasteurization on Serious Eats, for example). Most of the bacteria will die within seconds at that temperature. GdD is right that a burger through at 70☌/160☏ is food safe. To combine the two, you can have a food safe burger cooked rare if it's cooked at a low enough temperature for the meat to stay rare and at a high enough temperature (for enough time) to kill most bacteria. ![]() Sure you can! I think you're conflating two aspects of cooking meat here:ĭoneness: whether your meat turns out rare or well-done depends on the maximum temperature the meat is cooked at.įood safety: this is a function of both cooking time and temperature. ![]()
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