• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

How do you like you beef cooked? how about chicken?

JEDI

JEDI

Lifer
most people that eat undercooked beef (medium rare, medium, or even medium well) want their chicken cooked thoroughly.

if u eat undercooked beef, do you also regularly eat undercooked chicken?
why/why not?
 
Last edited:
Chicken is the only meat that I'm paranoid about. Beef, pork, fish are all medium or under. But also most people overcook chicken for that same fear. I cook to close to 170 and it's done. For breasts use finger to test until the meat provides just the slightest resistance to pressing on it.
 
spidey07 said:
Chicken is the only meat that I'm paranoid about. Beef, pork, fish are all medium or under. But also most people overcook chicken for that same fear. I cook to close to 170 and it's done. For breasts use finger to test until the meat provides just the slightest resistance to pressing on it.
Click to expand...

paronoid about what?
and not paranoid about undercooked pork?!
 
Beef...med. rare to medium.

Chicken...well done but not to the point of being dry and leathery.

Pork...well done but not to the point of being dry and leathery.
 
Beef and Pork can be consumed under cooked because antibiotics and diet have all but eliminated diseases.

Chicken on the other hand is not, and should not be consumed raw.
 
BoomerD said:
Beef...med. rare to medium.

Chicken...well done but not to the point of being dry and leathery.

Pork...well done but not to the point of being dry and leathery.
Click to expand...

Yup

My reasoning is that typically beef will not have anything like e.coli or salmonella in it. You only get sick from undercooked beef if you get crap from the outside of the cut into your beef...basically something external has to contaminate the beef (again, typically)....which is also why i would never stick anything through my raw beef.

Chicken (and I believe pork but I could be wrong) can actually carry salmonella in the meat itself, therefore it must be cooked to well done temps.
 
Strip steak! Pan sear! baste with 3/4 stick unsalted butter! Red wine reduction! Meat!

Chix: FRIED
 
JEDI said:
paronoid about what?
and not paranoid about undercooked pork?!
Click to expand...

Alton Brown says:

You may be a little confused at this point about how long to cook pork. In the past, we were warned to cook it to well done (that is, 170 F) in order to take care of any trichinae parasites, which are killed at 137 F.

These days, however, modern advances in pork production have all but eliminated trichinosis in this country. In fact, the few cases reported here in recent years have been traced to either wild game (bears, especially) or privately raised pigs. You no longer need to overcook pork in order to feel good about eating it.
Click to expand...

Tender is the Pork!
 
BoomerD said:
Beef...med. rare to medium.

Chicken...well done but not to the point of being dry and leathery.

Pork...well done but not to the point of being dry and leathery.
Click to expand...

this. I also prefer my chicken BBQ'd the smoke gives it more, unique, flavor. Maybe if I didn't eat 5-7lbs a week I wouldn't get tired of skillet cooked chicken.
 
zinfamous said:
no to bolded.
Click to expand...

That's fine for you...I don't trust the pork industry enough to take a chance with trichinosis...

Hell, the entire meat industry is rife with fraud and cutting corners when and where they can...never trust the commercial meat producers to do what's right for the consumer...
 
I cook steak to rare or medium rare and I cook chicken until it looks cooked (no pink) all the way through. I've never used a thermometer.

My wife doesn't like pork (but likes ham, bacon, and ribs, figure that one out) so I don't cook it.
 
BoomerD said:
That's fine for you...I don't trust the pork industry enough to take a chance with trichinosis...

Hell, the entire meat industry is rife with fraud and cutting corners when and where they can...never trust the commercial meat producers to do what's right for the consumer...
Click to expand...

meh. I'm sure you've had a long enough and happy life. Try to start living for once, no worries.

😉
 
I like my chicken "done."

Beef, it totally depends on the cut. A ribeye should just just be singed on the edges, but barely even be warm in the center. A brisket needs to be cooked for hours.

Pork should be done, but tenderloins are an exception to that.
 
I like my chicken cooked till done but not over done. I hate when it tastes like eating notebook paper.
 
As long as my chicken and pork is adobo'd, then that's all I care about.

Really, I like my beef steaks cooked rare (hamburgers, medium-rare to medium).

Pork and chicken need to be cooked just to done. Very hard to get right. Helps to brine.

Medium-well pork is fine, but under cooked chicken is not very good.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top