There is so much crap on the Internet.

Ozersky.tv has some dude claiming to make the perfect burger; it’s a perfect example of microbial cross-contamination as he handles the meat and then everything else.

Ozersky likes his burgers medium-rare and pink in the middle; crustry throughout, with no temperature verification and a side of dangerous microorganisms.

He also uses slices of Velveeta because it melts at room temperature.
 

According to the cookbook, Grillin’ with Gas by Hank Hill Fred Thompson, and reproduced on Culinate:

“Judging the doneness of steak is not as much science as it is technique and feel.

“Poke your index finger into your cheek at mouth level. Then press your finger into the steak. If they feel very similar, that’s an indication of a rare steak.

“Touching the tip of your nose gives you the feel of a medium steak, and touching your forehead is a medium-well to well-done steak.”

Use a tip-sensitive thermometer and stick it in.
 

The food safety bureaucrats who say cook food until it’s piping hot have come out with an entire publication about what it means to be science-based.

The U.K. Food Standards Agency says science is fighting back against pseudoscience and asks whether the Agency has played a role in this.

For an agency with multi-millions to spend on food safety communication, why can’t they get the science right, and stick it in?

Use a tip-sensitive digital thermometer. Color and piping hot are pseudoscience.
 

For all those countries who recommend cooking meat until the juices run clear, or until it’s piping hot, what new words will be used to describe 145F pork? A little pink?

Or as Associated Press reports, “A bit of pink in pork appears to be OK after all.”

Sounds a little (food) pornographic.

And before all those food porn chefs start bragging they knew all along pink pork was safe, provide evidence you know how to use a tip-sensitive digital thermometer and actually do it.

Use a thermometer and stick it in.

Today, the U.S. Department of Agriculture is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

"With a single temperature for all whole cuts of meat and uniform 3 minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation," said Under Secretary Elisabeth Hagen. "Now there will only be 3 numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry."

USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 °F to 145 °F and adding a three-minute rest time. The safe temperature for cuts of beef, veal, and lamb remains unchanged at 145 °F, but the department is adding a three-minute rest time as part of its cooking recommendations. Cooking raw pork, steaks, roasts, and chops to 145 °F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality.

A "rest time" is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens. USDA’s Food Safety and Inspection Service (FSIS) has determined that it is just as safe to cook cuts of pork to 145 °F with a three minute rest time as it is to cook them to 160 °F, the previously recommended temperature, with no rest time. The new cooking suggestions reflect the same standards that the agency uses for cooked meat products produced in federally inspected meat establishments, which rely on the rest time of three minutes to achieve safe pathogen reduction.

Appearance in meat is not a reliable indicator of safety or risk. Only by using a food thermometer can consumers determine if meat has reached a sufficient temperature to destroy pathogens of public health concern. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.