BARFBLOG: Stick it in to tell if a hamburger is safe – with a thermometer; color and poking and pieces of metal are unreliable
Posted: September 28th, 2009 - 8:52pm
Sorenne did not sleep last night.
There was seemingly nothing to console her, and I was up much of the night.
But I’m getting some payback now as she enters the third hour of her nap, and decided a homemade hamburger with grilled corn and salad would make a decent lunch for myself. Coupled with the season premier of Californication on the recorderer, I was set.
Except I didn’t have Californication because I can’t tape it until tonight because Amy just had to watch and tape the season premier of The Amazing Race in case she missed a minute of the zzzzzzzzzzzz action.
And then I got this how-to-cook-a-hamburger advice by the geniuses at epicurious, forwarded by my friend Mike.
James Oliver Cury reveals his burger snobbery by suggesting those in search of a medium-rare burger – whatever that is – avoid “low-end” eateries because high-end eateries use higher quality beef and “preparation methods are superior: clean, safe, reliable.”
Guess he’s never heard of The Fat Duck.
In a linked story about burgers, the poke test for doneness is promoted:
“Medium-rare is softly yielding, medium is semifirm, well-done is firm."
Another says he prefers the visual approach, judging by the juices:
"When they start to come out of the top of the burger, it's medium. When the juices that have oozed out of the top get cooked (stop looking red and become a bit more clear), it's medium-well."
A tip-sensitive thermometer is the only accurate way to determine whether a hamburger has been safely cooked to 160F.
Sorenne woke up before I could finish this, so I changed the TV in the background to something more child-friendly than, No Country For Old Men – Goodfellas was on AMC -- and safely fed her some leftovers.