/ck/ - Food & Cooking

>>13929168
This has to be one of the dumbest questions I've seen in awhile.

>>13929204
Why though? I genuinely want to know what would go wrong.

>>13929168
Tha fuck?

>>13929213
Look up why it's safer to eat a rare steak than it is to eat a rare burger and then think about your question.

>>13929234
bro...sorry for your loss

>>13929234
It's safer to eat a rare steak than a rare burger because the pathogens are only potentially present on the outside of the cut of meat.

If we go from a SEARED cut of meat (similar to the seared chuck in the pic), and grind it, where are the pathogens coming from? We've already killed them haven't we?

>>13929234
It's safer to eat a rare steak since all the contaminants stay on the outside of the meat the entire time. Searing a steak kills all the contaminants

When you grind a cut of meat, the contaminants on the outside get mixed up throughout all the ground beef which is why the USDA says it's unsafe to eat rarer ground beef

If you sear the cut before you grind it then there are no contaminants anywhere so you could safely eat a rare burger

I'm interested in OPs question since idk why I haven't seen anyone talkin about this before. It makes sense to me desu idk

>>13929168
You'll end up with some of the driest burger you've ever eaten.

>>13929270
Now this...is epic

>>13929281
Have you actually tried this or are you just speculating? I understand the logic to why it might be drier, but wouldn't this be lessened as the size of the cut increases as well due to the better ratio of surface area to volume? Also if it's a quick sear I don't know if it would be all that much drier.

>>13929270
>>13929271
I wasn't sure if OP was trolling because some people are this retarded, and it's not really funny enough to type all that shit out.

>>13929295
The winning move is to not reply to a thread you think is a troll, then.

>>13929295
Can you link me any reasoning or examples of people trying this out or explaining why this wouldn't work? I'm only asking here because a google search has not netted me any actual argument with data to back it up.

>>13929293
>Have you actually tried this or are you just speculating?
I know from experience. I was a cook at a place that made roast beef hash from the scraps from our buffet nights. If there wasn't more fat scraps than actual meat, the shit was like sawdust, and it would just crisp up when you would try to re-heat it.

Ok gnigger, listen here.

Take a big piece of meat, ok?

With a sharp knife cut a layer away from both sides so that the contaminated piece goes away leaving you with the clean interior.

Enjoy your rare burgers.

>>13929317
Is that really a fair comparison though? In this case you would just be searing the whole cut beforehand. In your case I'm assuming that most of the meat used in the hash was cooked to at least medium rare and then sat out for a while leaking juices at the buffet. Buffet scraps might also be smaller pieces which have a lot more seared outside relative to volume?

Eating meat is gay lmao

>>13929332
sounds like a lot more waste and also more effort.

also, is there any potential for a beneficial crispiness from this strat similar to a smashburger?

What about beating your meat?

>>13929333
So, you're saying you are not going to let the meat cool before grinding? I'm fairly certain grinding it when it is warm is a sure way to squeeze all of the juices out of it when it goes in the grinder.

>>13929340
What about it?

>>13929340
Sure way to lose those precious juices.

>>13929346
as OP states, you could just chuck it in the fridge/freezer real quick

You guys are autist retard cucks.

>>13929354
The act of cooking it also toughens it. It's just a dumb idea. Buy fresh meat, grind it, and use it immediately, or freeze it. I never eat frozen meat, myself.

>>13929367
Enjoy you're vinegary shits.

Or you could just cook it you fuck.

Honestly man just buy some ground bison. It's safe and actually preferable to do them medium medium-rare.

>>13929339
>waste
>effort

We’re talking about cutting a 0.2 in piece of meat from all the sides...you don’t throw them away, you cook and eat them.

>>13929168
This is some r*gusea tier shit. His formula revolves around playing the opposite around some common cooking practice and trying to prove how it’s a better way, while dancing around the obvious reasons why no one was already thought of or begun to do his “new” practice. Jesus I wouldn’t be surprised if Adam started this thread just to get some pre-feedback before shooting.
>>13929281
This guy is correct
Fuck this dumb thread I would rather have ten more mcchicken threads than this stupid pretending to think outside the box horseshit

>>13929168
In theory that would work but it's retarded. Just trim the outside or get really fresh meat if you want a med rare burger. But burgers hardly even benefit from being cooked med rare. You can, in fact, sear some meats to help incorporate deeper flavor into your sausages and meatballs, that's somewhat common.

>>13929411
I actually prefer ground bison! I'm just asking out of curiosity more than anything else.

>>13929411
MaiNikka.png

>ITT: bitter virgin autist fucks everywhere

ANSWER these tucking questions one by one:

>Should I eat my burger only at well done doneness?

>When can I eat my burger medium or rare?

>Many burger places asks me the doneness of my burger when I order, what’s their method to offer me safe meat that contradicts USDA health guidelines?

>What’s the best way to mince beef at home so it would be safe for consumption under well done grades?

>>13929447
You're not going to get someone that dedicated.

If you selected and ground the meat yourself then cook it to what you want. If you didn't, I wouldn't go below medium well.

>>13929168
No because when you grind the meat you're now exposing every part of it to the outside world. Now bacteria that were on the meat grinder parts, whatever you use to catch in, your hands, and everything else is now in those strands of meat. Sure you will kill whatever bacteria is currently on raw beef, but now you're exposing new ones. And yeah I feel like it could end up getting dry because now part of your meat is already cooked. Cooking that part more will probably have odd results when it gets cooked even more.
Honestly it sounds like too much effort. Cook and eat the burgers the way you like them, but if you're cooking burgers for others cook them to the guidelines. If you run into this conversation with that woman again, just tell her that it's how you cook your own burgers for yourself. Then tell her to get back in the kitchen if she's such an expert on food safety.

>>13929295
why wouldnt it work though

>>13929490
>If you run into this conversation with that woman again, just tell her to fuck off and mind her own goddamn business

>>13929490
>>13929439
hey look normal people

>>13929168
Just buy a fresh cut of beef and grind it yourself retard, that will make it safe

>>13929168
can you try it op? i'm curious to see how it would turn out

>>13929572
Ignorant here: what kind of cuts are suitable for making burgers?

cmkasms

>>13929457
If you live in a first world country, you’re fine cooking store bought ground beef medium.

>>13929168
searing works for steaks because bacteria only have access to the surface of the meat
if you sear the chunk of meat to be ground, you will kill the bacteria on its outside, but grinding meat exposes more surfaces to the meat, which will undoubtedly touch the walls of your grinder and the bowl, etc. That's why you have to cook it through

>>13929168
“Usually pathogens are found on the surface of the muscle tissue, so once you start grinding up the meat, you’re dispersing the pathogens throughout more of the meat beyond the surface.” Siegel says that as a result, if you serve a burger that’s rare and undercooked, these pathogens haven’t been killed off and are still living in meat, increasing the risk of food poisoning. To eliminate this risk, the Academy of Nutrition and Dietetics says ground meat needs to reach 160 degrees Fahrenheit to be safe to eat, which would make it well done. If you’re eating it rare, there’s a chance there’s bacteria present.

On the flip side, you can still enjoy your steaks rare. “[With] something like a steak, where the pathogens are only on the surface, once that steak is seared, the pathogens are generally killed/cooked off and you can serve it [at] a lower degree of doneness, from rare to medium,” Siegel says

>>13929168
burgers look like nigger dick

>>13929551
Are you lost? You know that there is a common dish that involves finely chopped raw bits if beef. A presentation of beef not dissimilar to the result one achieves by grinding raw beef.

Bacteria grow quickly, but not so quickly that you wouldn't be able to eat seared ground beef within an hour after grinding.

The reason it is recommended to cook ground beef well done is because the surface of the raw beef prior to grinding had not been sterilized by a process like searing, allowing that surface bacteria to be mixed in with the interior meat.

You say "look normal people", but what you mean is "hey, someone who is wrong in the same way I am"

just don't be a pussy

>>13929623
>>13929612
If you have a sanitized grinder and a well-externally seared piece of meat I don't see a problem then.

What about sous vide the meat first at a low temperature for a long time before grinding?

>>13929490
all I hear is a challenge to do what OP said but in a sterile environment with pre-sterilized equipment and sterile gloves

why not just wash off your meat before you grind it? wa la. pathogens down the drain

>>13929587
pretty much any? i wouldn't buy expensive steaks to make a burger out of it though. maybe if i had money to burn or something. you just need to get the fat content to your liking

While we're on the topic, I've thought about getting a grinder myself for burgers, meatballs, etc.

Is it a pain to wash? Is the end product that much better in quality than regular store bought?

It’s totally viable although boiling or deep frying it would be the safest way.

https://youtu.be/-raAZfGj7Gg

>>13929439
>Just trim the outside
That won't work. The knife touches the outside and then passes through the area below, which becomes contaminated.

>>13929427
brb emailing ragusea rn