carnivore
Senior Cook
I was just going through quite a few books tonight to get some new recipes, and kept bumping into common themes that seem like overkill to me. For example, I was reading that you should wear gloves when applying a rub to meat--if you're applying the rub to different kinds of meat then you should wear a different pair of gloves for each type. I also read a few words of caution about marinades, which I use all the time. These are only a couple of examples, but there are many more i could name that i never ever follow.
So I'm wondering: are these just overcautious measures that are put into books just to protect the writer from lawsuits?
I tend to undercook meat, if anything. I like my steaks medium-rare, and I rarely cook pork chops above 150 deg., etc. There are some rules I follow, however--for example, you'll never find any pink in any of my chicken, and I don't cook ground meats to anything except well-done. I've always heard that ground meats are really the only ones you have to watch out for.
I have never gotten sick from anything I've cooked, and neither have any of my guests. So have I just been lucky? Can anyone name some procedures that I should absolutely follow?
So I'm wondering: are these just overcautious measures that are put into books just to protect the writer from lawsuits?
I tend to undercook meat, if anything. I like my steaks medium-rare, and I rarely cook pork chops above 150 deg., etc. There are some rules I follow, however--for example, you'll never find any pink in any of my chicken, and I don't cook ground meats to anything except well-done. I've always heard that ground meats are really the only ones you have to watch out for.
I have never gotten sick from anything I've cooked, and neither have any of my guests. So have I just been lucky? Can anyone name some procedures that I should absolutely follow?