Need a crock pot expert

[JessicaR]

There is a really good Italian restaurant by me that makes your Caesar from scratch including raw egg right at your table when you order it.

Thats the only way I really like it! I always ask and if its made that way I have to have it.

 

[mamacatnv]

There is a really good Italian restaurant by me that makes your Caesar from scratch including raw egg right at your table when you order it.

They probably use pastuerized eggs. According to Alton Brown of Good Eats if using pastuerized eggs one can eat them raw. I now buy them specifically for baking so my kids and DH can go back to licking the beaters.

I think this thread has gotten a little off topic - does anyone know why seasoned meat turns that pinkish red color when cooked or kept hot in a slow cooker?
I know it happens, I have seen it. The meat is beyond done but is pink

 

[Master Mason]

They probably use pastuerized eggs. According to Alton Brown of Good Eats if using pastuerized eggs one can eat them raw. I now buy them specifically for baking so my kids and DH can go back to licking the beaters.

I think this thread has gotten a little off topic - does anyone know why seasoned meat turns that pinkish red color when cooked or kept hot in a slow cooker?
I know it happens, I have seen it. The meat is beyond done but is pink

I don't know the exact science, but I am sure that it is the same principle as to why you get a smoke ring on your meat. And here is how that works

http://www.geocities.com/senortoad/SmokeRinginBarbequeMeats.htm

 

[Mr. & Mrs. Smith]

Ok that explains the difference, we have no such rules or regulations in the US. We even think it is ok to eat steak tartar if you wish.

Steak tartar is completely different. It uses beef that is minced by hand THAT day. The ground beef you buy in the supermarket is not the same.

 

[Master Mason]

Steak tartar is completely different. It uses beef that is minced by hand THAT day. The ground beef you buy in the supermarket is not the same.

I used to manage supermarkets, you would not believe the rules and regulations that go into handling and processing hamburger. The only thing with tighter regulations is shell fish.

 

[Mr. & Mrs. Smith]

I used to manage supermarkets, you would not believe the rules and regulations that go into handling and processing hamburger. The only thing with tighter regulations is shell fish.

You can handle ground beef as safely as you want at the supermarket. (For the record, I have several butcher friends that would back me up.) That doesn't mean that it won't collect bacteria when you get it home. Remember, it's a breeding ground for bacteria, unlike other cuts of beef, because of all that surface area.

Not only that but you can have as many rules as you would like but that is absolutely no indication of how closely they are followed.

And on top of that, you can't be guarenteed that the ground beef you bought has been ground onsite and, even if you are, have you ever been in a beef slaughter house or processing plant or examined their records?

I'm sorry but you won't convince me in this debate. I'm going with my DH and his colleagues who are the professionals in this area with the education to back them up. I'll also go with Health Canada that has time and again protected us from the outbreaks due to improper food safety and handling experienced in the US. You can never be too safe with ground beef.

 

[C.Ann]

I've cooked ground beef in my crock pot many times and it has never come out "pink" - it looks just the same as if I had cooked it in any other manner.. (Light to medium brown on the inside..)

I've had food poisoning more than once and I personally would not have eaten it or served it to anyone else..