Quote:
Originally Posted by Manic!
When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.
If beef is ground fresh it's no different then cooking a streak.
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Hmmmm, I've had raw beef bi bim bap (also with an egg) at a Hanwoori at Imperial and Kingsway.
Never really ever considered if it was suspect or not.
I just figured it's not a chinese or viet place that's passing out the raw meat so I'd be pretty safe.
I'll think twice next time I do something like that.
Quote:
Originally Posted by LiquidTurbo
If the surface of the beef has been contaminated, then even if its fresh, it makes no difference. The surfaces will be ground up and mixed together on the inside.
The only way to be sure is if you know the surface is ecoli free. Alternatively you could slice off the "de-skinn" the surface of the meat and then grind up the meat to make your own patty.
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Thanks for the pointer guys, I never really considered the safety of the surface of the meat.
I use the a chinese cleaver to mince mine if i'm doing "good" burgers, I like medium.
Speaking of burgers,
Do you guys use any sort of binders? crumbs or eggs?
I'm leaning towards some crumbs now because they act like juice sponges...