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Originally Posted by TKDaddict  ok thanks for the advise. but why does the meat have to be pink in the middle? |
Pink has its cons.
All bacteria is not discharged.
Processed meat should be cooked fully.
Cook meat slowly with lower heat. This means stew, bake or microwave. At high heats, proteins in meat (and to a lesser extent in poultry and fish) form heterocyclic amines (HCAs), which are potent carcinogens. Reduced heat creates fewer HCAs. And broiling produces fewer carcinogens than grilling.
Tartar is another story.