Dirty Takeaway Pictures Volume 3
Discussion
housen said:
Burwood said:
how is this any diff to a steak tartar in terms of danger ?Compare the above to a bacteria covered steak. The searing on the outside kills the bacteria. There is no bacteria inside the steak as it can not be contaminated (as only the outside surface is exposed).
Burwood said:
housen said:
Burwood said:
how is this any diff to a steak tartar in terms of danger ?Compare the above to a bacteria covered steak. The searing on the outside kills the bacteria. There is no bacteria inside the steak as it can not be contaminated (as only the outside surface is exposed).
BrabusMog said:
Burwood said:
housen said:
Burwood said:
how is this any diff to a steak tartar in terms of danger ?Compare the above to a bacteria covered steak. The searing on the outside kills the bacteria. There is no bacteria inside the steak as it can not be contaminated (as only the outside surface is exposed).
but
if it s full of e coli, then its the dirtiest take away ever !!!!!!
If it helps to resolve the query, I was fine after the burger above. They were selling them to a queue 4 deep so I'm sure it's a tried and tested cooking / prep / hygiene combo.
I must stress - it was handsome. The black pudding was of exceptional quality too.
I have another again in a heartbeat.
I must stress - it was handsome. The black pudding was of exceptional quality too.
I have another again in a heartbeat.
That is very undercooked for a burger, I'd be wary of eating a burger cooked like that from any restaurant no matter how gourmet it is.
The problem with rare burgers is that any bacteria on the surface of the meat is even distributed through the mince as it's processed. If you don't bring it up to a safe temp all the way through you're just giving the bacteria in the middle a nice warm breeding ground.
Obviously it's more of a problem with mass produced burgers made on an industrial site than if a kitchen is getting it's own meat and making the burgers themselves but it's still a risk with something that's blatantly raw in the middle.
The problem with rare burgers is that any bacteria on the surface of the meat is even distributed through the mince as it's processed. If you don't bring it up to a safe temp all the way through you're just giving the bacteria in the middle a nice warm breeding ground.
Obviously it's more of a problem with mass produced burgers made on an industrial site than if a kitchen is getting it's own meat and making the burgers themselves but it's still a risk with something that's blatantly raw in the middle.
ambuletz said:
i'm sure if it were full of e coli and making people sick they probably wouldn't be one of the best (top 3) burger places in london..
But that wouldn't give people anything to moan/scaremonger about, right? Haha!I could name half a dozen places that cook burgers like this by default in London, and all are consistently rated among the best. If you want it medium, then ask for it.
Whereas, if I wanted something cooked all the way through, I'd go to GBK or Byron.
Truth is, you're more likely to catch e.coli from a petting zoo...
I like rare meat, that's not rare it's raw. I don't see the appeal of that in a burger. It won't have the right texture and unless you eat it the second it gets off the grill it'll be cold.
Perhaps a case of people being told it's right and not disagreeing because they don't want to look stupid, sounds like quite a London thing to do .
Perhaps a case of people being told it's right and not disagreeing because they don't want to look stupid, sounds like quite a London thing to do .
stewies_minion said:
JKRolling said:
first take away in a while. Prawn and beef curry with egg fried rice and sweet and sour pork with noodles
I'm famished tonight (diet)I could horse that. Hope you enjoyed it.
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