/ck/ - Food & Cooking

[Anonymous No.18074452]

How do I stop being afraid of this meat /ck/?
I'd like to cook bacon but the fact that I can't check its internal temperature with a thermometer always makes me paranoid.

[Anonymous No.18074456]

>>18074452
Eat more chi'kn

https://litter.catbox.moe/jylimt.webm

[Anonymous No.18074460]

>>18074452
just fry until it's extremely crisp. you almost can't burn bacon.

[Anonymous No.18074463]

no one here can help you, sorry

[Anonymous No.18074464]

>>18074452
Point an ar-15 at it and it behaves

[Anonymous No.18074471]

>can't check its internal temperature with a thermometer
lol wtf i've never checked any meat's temperature.
first understand that your fear is completely irrational and then seek professional help i guess

[Anonymous No.18074486]

>>18074471
>completely irrational
I just don't want parasites, but I also don't want bacon thats blackened and burnt to shit.
Thats irrational?

[Anonymous No.18074489]

>>18074452
microwave it. simple paper plate + paper towels above and under the bacon (like 3-4 layers each side). nuke for 1 min per strip you have in there. or longer depending how crisp you want it. youtube for better instructions.

[Anonymous No.18074493]

>>18074489
>microwaving bacon

Clown world.

[Anonymous No.18074494]

>>18074452
cut a piece in half and touch the centre, if it burns your finger it's done.

[Anonymous No.18074509]

>>18074486
yes. you also sound like you may have autism.
do you also start shaking at the sight of cooked ground beef?

[Anonymous No.18074527]

>>18074509
beef can more or less be eaten raw though right?
Pork cannot.

[Anonymous No.18074535]

>>18074527
not him but i think ground beef is different because it comes from various different places, something like that

[Anonymous No.18074536]

>>18074527
>Pork cannot
Of course you can. Wouldn't recommend though.

[Anonymous No.18074540]

If meat is fatty, you can and should cook it for a long time so the fat softens. The fat becomes like a gluey texture, and it's delicious. Don't worry about it.

[Anonymous No.18074544]

>>18074527
>Pork cannot.
ever heard of mettbrötchen? raw pork is actually much more forgiving that you might think. most food poisoning, in my experience, comes from poultry.
and in any case you can't fucking fuck up bacon so bad that it would cause you issues.

[Anonymous No.18074557]

Bacon is thin enough in almost all iterations that you can just fucking look at it to see if it's done. The reason you can't check the temperature is the reason you don't need to. Holy hell this board brings almost as many dipshits as /v/.

[Anonymous No.18074559]

Just curious, How many of you child fuckers use a bacon press of some type?

[Anonymous No.18074561]

>>18074493
what's the problem?

[Anonymous No.18074568]

>>18074452
Chef here.
Unless you're eating bacon, beef, or whatever entirely RAW. You'll be fine if it doesn't hit the FDA-recommended internal temp.
Remember: more people get sick from unwashed veggies than undercooked meat.

[Anonymous No.18074573]

>>18074460
Biggest lie I ever heard. I've seen more burnt bacon that properly cooked bacon in my life.


Bacon is cured. You can basically eat it raw and not worry.

[Anonymous No.18074578]

>>18074561
Microwaving bacon.

[Anonymous No.18074580]

>>18074452
I cook my baccy mediumish in the oven I don’t like it crunchy
14 minutes at 420 and you’re set

[Anonymous No.18074584]

>>18074568
Really? Unwashed veggies? I never wash vegetables unless there is dirt on them.

[Anonymous No.18074587]

>>18074559
1 of your statements is correct. What is a bacon press?

[Anonymous No.18074590]

>>18074580
>bread

Wtf are you doing son?

[Anonymous No.18074597]

>>18074587
It's a weight you put on top of bacon. You know it shrivels up without it and reduces the surface area increasing cooking time with uneven results right? Presses alleviate that.

[Anonymous No.18074601]

>>18074590
I-I like toast with my eggs and baccy

[Anonymous No.18074609]

>>18074580
That's crazy. You fry bacon in a pan, then cook the eggs in the bacon grease.

>>18074590
Gay

[Anonymous No.18074612]

>>18074584
You'll be surprised how often kitchens do the bare minimum of cleaning to the lettuce, spinach, etc. when you order that salad.
A quick rinse under cold water and that's it. A lot of dirt and other matter don't get washed away.
There was a Youtube video I once watched where some people went out and grabbed various bagged or pre-sealed loose leaf salads to test them. Most had fecal matter or dirt residue present.

[Anonymous No.18074617]

>>18074609
How do you know the guy with bread is a kiddie fucker?

[Anonymous No.18074621]

>>18074612
But it's such a small amount who gives a shit? My father use to say something we all eat a barrel of dirt before we die.

[Anonymous No.18074637]

>>18074617
The fuck are you talking about, schizo?

[Anonymous No.18074650]

>>18074637
Hey, quit your venom spitting. You said that he was a pedo/child rapist but you didn't explain why.

[Anonymous No.18074656]

>>18074535
Ecoli is on the outside of the muscle, which is why you can just cook the outside of a steak.
When you ground it up, that shit goes everywhere to it should be cooked thoroughly.
I did watch my dumb ex eat a bite of raw hamburger before.

At least that's what I learned in high school over 10 years ago.

[Anonymous No.18074664]

>>18074621
Oh true. People ingest a lot of non-edible materials in their life.
I'm only stating that the common cause of food poisoning is caused by unwashed veggies rather than undercooked meat.

[Anonymous No.18074669]

>>18074452
>>18074486
bacon is already fully cooked. you can eat it straight out of the pack if you felt like it

[Anonymous No.18074693]

>>18074452
If you get the bacon to 165F for a few seconds it's pasteurized (as in, all but a tiny fraction of any bacteria has been killed). 165F bacon is floppy and raw with zero fat rendered at all. And I don't know if bacon is even unsafe right from the package considering it's been cured and smoked.

[Anonymous No.18074724]

>>18074609
I use tin foil during cooking and drain what grease I want into the skillet after for the eggs then pour the rest in my dogs food

[Anonymous No.18074798]

>>18074486
>I just don't want parasites
Then stop eating out your girlfriend's (male) asshole you retard. That's the only place you could be getting any kind of parasites from since you sure as fuck won't be getting them from bacon you actual gaylord.

[Anonymous No.18074813]

Bacon is flat retard, how can the internal temperature be different from the outside if it’s a slice

[Anonymous No.18074829]

Checking internal temperatures is for when you can't be sure that it's cooked from the outside. If you're unsure whether a wafer thin piece of meat is cooked or not, please just end yourself.

[Anonymous No.18074846]

>>18074452
You are such a fucking faggot

[Anonymous No.18075263]

>>18074568
>Remember: more people get sick from unwashed veggies than undercooked meat.
kek
with that statement, true or false, you've probably generated an entirely new fear into the autistic OP

[Anonymous No.18075660]

>>18074452
>>18074568
Just wanted to add onto this - OP, unless you are 95 years old with AIDS, cancer, and a pacemaker, you will survive. Why? Because when a government body creates guidelines for something like food, they don't make the guidelines for just any old Joe who wants to cook himself breakfast. They have to make them with the sickest, most vulnerable, least educated people in society in mind.

You can eat pork raw, and as long as it was manufactured cleanly, you'll be fine literally most of the time. I wouldn't recommend that, but you still could - even if you did get parasites you can just go to the doctor and get rid of them. And everyone knows that you absolutely CANNOT each raw chicken, right? It's super bad and you could get salmonella and die right? Hah, no, you have about as much chance of any indivual chicken being infected with salmonella as a package of beef would, and people eat raw steaks and hamburgers all the damn time. But lets say you eat raw chicken that was infected with salmonella - your body is designed to fight it. Most people exposed to salmonella do not get sick - but what about the people who DO get exposed and DO get sick? The symptoms are basically just nausea and diarrhea - you get a mild case of food poisoning and then you're fine. Waaaaay more people get hospitalized or die from the flu than salmonella. So why is it on basically everyone's mind that raw chicken is a gigantic deadly no-no? Again, the people who told everyone this weren't thinking about the average 20-something healthy dude, they were thinking of that dude's dementia-ridden grandmother with three types of cancer. Would I recommend you eat raw chicken? No, that's gross. But COULD you and still be fine? Absolutely.

TL;DR - MAKE THE FUCKING BACON YOU PUSSY OP YOU WILL BE FINE.

>>18074584
Veggies are covered in fertilizer (read: poop) as well as a ton of other gross things like pesticides or bugs or random contaminents, even if you can't see them.

[Anonymous No.18075664]

>>18074452
>can't check its internal temperature with a thermometer
you don't need to, it's fully cooked when the water renders out of it, anything past that is preference.

[Anonymous No.18075672]

>>18074486
>I just don't want parasites
unless your pork is free range it does NOT have parasites. modern pork doesn't get parasites because it's not fed garbage, and can't roam around and eat whatever shit is lying about.

[Anonymous No.18075719]

>>18074452
>I can't check its internal temperature with a thermometer
And why the fuck not, exactly? If you touch a probe to a piece of bacon, it's surface temperature will display and that will basically be the temperature for the entire piece because it's so thin. The only exception to that would be if you used an unusually thick bacon.

[Anonymous No.18075771]

>>18074452
looks perfectly done to me. whats the problem?

[Anonymous No.18075782]

You should be able to tell it's done just by eye.
This tells me you don't cook enough behcon. You probably don't even save the grease and use it to cook other stuff.

[Anonymous No.18075795]

>>18074471
If you're roasting a big bird then it's entirely justified. Salmonella sucks. Nothing quite like getting to the bone of a Turkey thigh and seeing blood. But for bacon I've never even thought about it. Just cook it until it's cripsy. How could it be undercooked at that ponit?

[Anonymous No.18076302]

>>18075795
I've just inherited my mothers anxiety and neuroticism. I learned from her to burn food to make sure its done, but I actually prefer meat thats juicier. I got a meat thermometer and that makes my life way easier, but bacon I was just wary of. For bacon I like it in restaurants when its chewy, but my ma always cooked it until it was hard crispy and you could lift one long edge and the whole piece was hard enough that it wouldn't droop or bend at all from gravity.

[Anonymous No.18076304]

>>18074452
It's really thin so when it looks crispy you can pretty much guarantee it's cooked through.

[Anonymous No.18076319]

>>18076302
seek therapy, not cooking advice on /ck/

[Anonymous No.18076830]

>>18074452
worst case you'll get diarhea
i think you'll live

if you're worried about worms then freezing it first will also kill them

ofc you could buy a food thermometer

[Anonymous No.18076835]

Just buy ham and fry it.
It's the same.

[Anonymous No.18076997]

>>18074452
you are fucking retarded (American) bacon is already good to eat out of the pack

[Anonymous No.18077018]

>>18074460
depends on the quality of the bacon, but you can definitely over cook it where its dry and not pleasant to eat.

[Anonymous No.18077204]

>>18074527
he doesn't know..

[Anonymous No.18077227]

Last week I cooked an entire package of of bacon because it was expired and needed to be eaten. Gave a few strips to the kid and ate almost the entire package on a sandwich. A few pieces had that tangy flavor in the fat and a slightly skunky odor but overall it was delicious

[Anonymous No.18077231]

>>18074486
Bacon is already a smoked cured meat.