OT: Barbecue TV advert

[Mary Fisher]

Is there such a group?

Not that I need one, you understand ... but there are occasions when not having to spend 24/7/52 with one person might be a novelty.

Mary

[Alan]

In message , Dave wrote

All the top TV chefs only cook meat long enough for the outside to be slightly warm. The insides are always still oooozing blood. What's different with a sausage?

[T i m]

Just some of the baby ones in the hanging baskets, nothing red on the std vine type yet ;-(

None of the runner beans are showing though (planted late) but do have some flowers. ;-)

The dwarf beans are starting to show, as are the cumbers ;-)

Today I mainly plumbed in two slimline water butts to the rear main roof downpipe and will do a third from the lean-to when they get them back in stock.

All good green fun ;-)

T i m

[T i m]

And knowing some weird folk don't have TV's (Mary) the link I included even has an internet copy of the ad for you ;-)

All the best ...

T i m

[Mary Fisher]

I've never grown them in baskets. Was thinking today that perhaps I should, I have some Tumbler seeds. I have nine in the greenhouse and about a dozen outside. Several varieties. We love tomatoes.

Same here.

No dwarf beans but the cumbers are growing as we watch - in the greenhouse.

8" is the longest but still very slim.

Good-oh!

Mary

[Mary Fisher]

Oh yes, I intended having a look. If I remember I shall. But don't hold your breath!

Mary

[Mary Fisher]

That's what I wondered. I'm not a TV chef but I do like very rare beef.

Mary

[Mary Fisher]

I couldn't hear the words of the song.

Not a good advert, IMO. What's more, why was the 'cook' ineffectually prodding the sausages? I bet that the lifted sausage was pre-perforated to break when lifted, I've never seen that happen.

I really don't like adverts ... you wouldn't have guessed that, would you ?

:-)

Mary

[Andy Hall]

On Sun, 9 Jul 2006 21:30:22 +0100, Alan wrote (in article ):

It depends on the meat, and in this case, the sausage.

In the UK, typical supermarket pork sausages contain all sorts of old crap, including cereals, sweepings from the floor and nose pickings - and some meat.

It's perfectly possible to use a meat thermometer to determine safe temperatures which vary by meat, without completely wrecking the meat by overcooking it.

[Andy Hall]

On Sun, 9 Jul 2006 20:57:28 +0100, Mary Fisher wrote (in article ):

Exactly.

Say hello to Hughie on the porcelain telephone.

Make your acquaintance with Bertha O'Rourke.

[Mary Fisher]

How do you know that?

While barbecuing sausages?

Come on!

Mary

[Owain]

Most of the germs are on the outside of a lump of raw meat. If the outside is cooked (which is rather hotter than 'slightly warm') the inside can still be rare, with minimal risk, because the germs on the outside are killed.

With sausages, burgers, donner kebabs, etc, when the meat is minced the germs are spread all through the meat product, so the product needs to be well cooked right through.

Owain

[Derek ^]

All the difference in the world,

If A piece of meat is cut from a carcass after slaughter, it is possible that the contents of the gut. also known as shit, might contaminate the ourside surfaces.

If it is subsequently cooked like a roast or a steak such that these outer surfaces are sterilised (this is normally the case) the possibility of infection stemming from this is eliminated.

However If the whole piece of meat is minced and then mixed up then the outside contaminated with shit ends up mixed up in the body of the mince, inside, and the whole deal ends up having to be cooked right through to avoid food poisoning through contamination.

This is not a problem unless either you want your burgers running with blood or you have a religeous objection to eating cow shit. I don't.

DG

[Andy Hall]

On Sun, 9 Jul 2006 22:04:54 +0100, Mary Fisher wrote (in article ):

Likewise. Show a steak very quickly to a very hot surface and serve. Even better, mince it, add raw egg and seasonings and don't let it near any form of cooking at all.

[Guy King]

The message from Alan contains these words:

A solid piece of meat is generally not infected on the inside because it's not been cut into to carrying the bacteria inside. Heating just the outside will deal with any bacteria on the outside - which is generally sufficient.

Chopped meat stuffed into a sausage has had the opportunity to carry bacteria right into the inside - where it's still pink.

[Guy King]

The message from Andy Hall contains these words:

Driving the china bus.

[Andy Hall]

On Sun, 9 Jul 2006 22:16:21 +0100, Mary Fisher wrote (in article ):

Well certainly cereals, and I won't buy typical sausages as a result.

In that case, I agree. I was talking more about meat in general

[AJH]

Is that so? I thought the idea was to get all surfaces that may have been exposed to pathogens above 70C.

A lump of muscle meat from a healthy beast will not have been exposed to pathogens until it was sliced off. Sausage meat is made by mincing and mixing a lot of offcuts, this creates and mixes in many possible routes for pathogens to enter the sausage, hence it is more important to get the whole sausage sterilised.

AJH

[Mary Fisher]

So you have no basis for saying that "typical supermarket pork sausages contain all sorts of old crap, including cereals, sweepings from the floor and nose pickings - and some meat.". In that case why say it?

Also, are 'supermarket' sausages the same as 'typical' sausages?

Andy, pay attention. The thread is about sausages being barbecued.

And how do you measure the temperature of steak? It would be very difficult. If you like it blue it doesn't matter anyway, does it?

Mary

[Andy Hall]

On Sun, 9 Jul 2006 22:53:00 +0100, Mary Fisher wrote (in article ):

It was to emphasise the point that the contents are ill-defined.

To me, the addition of cereals to sausages is an adulteration, and the exact type of cereal not usually stated. That aspect for me is a problem because I am not very tolerant to certain carbohydrates.

For most people probably, based on Tesco sales figures.

Well it had migrated to talking about cooking meat in general.

No it doesn't

However, I did barbecue some duck breasts and used a meat thermometer to check the internal temperature of them, as well as the age-old method of stabbing and seeing if the juices run clear. Equally, duck is horrible if overcooked, so it was a case of getting it just right. The temperature recommendation is 80 degrees. I checked by slicing with a sharp knife and it was just perfect.