We might order fish raw, but why don't we ever order chicken that way?
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In the US most fish are frozen to below -30°F, which kills parasites. This doesn't do anything to bacteria though. Don't eat raw freshwater fish, because they have a higher chance of carrying parasites. So don't eat Tilapia raw, because it's a freshwater fish not a saltwater fish. If you are really worried about parasites, and bacteria eat Unagi(Freshwater Eel). Unagi is broiled before the restaurants get it, and when they do get it they broil it again before serving.
raw pork is a delicacy in most parts of europe, and even in New York some restaurants have decided to serve pork medium-rare. There have been maybe 3 or 4 cases per year of these worms in the last couple of years and most of them were from pork bought from farmers markets that aren't as well regulated as most butchers or supermarkets. If you have a butcher that you trust is hygienic you can eat raw pork without any real risk. If you don't trust them, then you shouldn't eat their meat even when cooked to a piece of charcoal.
I saw some people posting pictures online of them eagerly wanting to eat chicken that looks not only bland and under seasoned, but also still raw on the inside when you cut into it. Are these people crazy?
But I hear that pink slime is more dangerous than dying from infected ground beef. Also, getting tapeworms from sushi isn't as bad as people claim. I mean, what's wrong with carrying a few cute little stringies inside your guts?
As a chef I can say that you can eat your pork loin perfectly medium. No need to cook it Al the way trough.
And there is a classic German dish with raw pork mince.
These days your pork is stuffed with hormones and anti biotic. It's quit safe.
I'm a trained cook, so let me say a "hardmedum-medium well" is acceptable for pork chops as the tricinosis sparilium eggs die at arounf a temp of 145-150-ish. all poultry should be 165, no question unless its duck. For some reason its totes ok to eat duck at 145 (medium). I'm not 100.5% sure why but I'm glad cause a medium duck breast is heaven, so nom.
Raw chicken is very common in Japan. It's called Torisashi or Tataki depending on how it's prepared. It's exrtremely unadvisable to do that with chicken bought in the UK or US however. The chicken in Japan used for this has been bred and slaughtered under specific conditions to minimise the risk of infection to consumers. Here in the west our chickens live in filth - it's just not safe to eat unless cooked thoroughly.
some apes occasionally. how often? once a month? once a quarter? certainly not three times a day. humans are not carnivores.
nonsense argument, cats and dogs eat grass occasionally. does that make them herbivores like a horse? get real!
lol I gave myself a nasty case of food poisoning by attempting to cook chicken (I'm not domesticated). Didn't recognise symptoms, got progressively sick, ended up getting taxi to A&E where I was put in my own room cause they were concerned that I had a tropical disease as I was a bit delirious. After a bag of IV fluid and some morphine for pain I was a lot better, though still couldn't provide a urine sample, I was that dehydrated.
So yeh, I'm super anal about how my meat is cooked now :D Won't even eat sushi, just the veggie version (whatever that's called).
You know why we have problems with raw meat? We're not carnivores or omnivores. Meat, and other animal based food, is not part of our natural diet. And do you know what this food causes? Diseases, and not just the bacteria kind, but chronic diseases like diabetes, cancer, heart problems, obesity, etc.
Pork loin is actually best eaten slightly pink on the inside. A bit like a medium steak. This is because the muscle tissue in the loin is very dense and any infectious parasites make their way to softer and less dense tissues.
Beef cannot be perfectly sterile inside due to the practice of frankensteining. This is a process of "glueing pieces of meat together. Raw, professional chefs have a hard time detecting it. Once cooked, it's nearly impossible to tell. One steak can come from five different cows. I cannot remember the enzyme used. Hopefully someone can give the answer.....
It should be noted that some other avian species are pretty much fine rare. Squab, duck, and goose are fine to eat rare...with goose being so rarely contaminated that it's pretty much safe to eat fully raw.
Is blood in slaughtered animals harmful to humans, If so is the practice of killing an animal by cutting the throat only in order to let the blood flow completely until that animal dies due to blood loss healthy for us.
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