Sunday, February 06, 2005

Paranoid about half-cooked food:

When you cook meat or anything out of a can, one of your goals is to raise the temperature of the food above 150 degrees (F) for 10 minutes (for a can, I think; more heat for meat) to kill any dangerous bacteria. So what about the spoon you use to stir the food while it’s cooking? I figure that if you stir at the beginning, and then stir five minutes later, you’re putting bacteria back into the dish that have NOT been cooked at all. How is that supposed to kill the germs? I generally use a clean utensil every single time I stir such food, unless it’s going to cook at least another ten minutes until it’s done. I think most people don’t do this, but am I not making sense?

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