Quote:
Originally Posted by 47MartialMan  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. |
I disagree. Red has the cons that you have stated above. However a mild pink mean the meat is fully cooked but undamaged. All bacteria has been booted out. Now it has to noted that when I say meat I mean Beef, Lamb, Venison and Buffalo.
Always cook chicken and pork thoroughly. These two carry heaps of bacteria and will indeed fall under the catagory Maritalman has stated above. Thanks for reminding me to make the distinction. There might be some very sick people if anyone tries to eat pink chicken...