Living in the western world, we are pounded with the message of cooking, cooking and then cooking your food some more to kill all the germs.
So one day I am taken to a Yakitori restaurant in Ginza, Tokyo and as usually, my Japanese cohorts order for me. Next thing I know, there is a piece of chicken in front of me that is basically pink. I hesitate to eat it at first but then worry about looking like a wimp . So I eat it.
Oh boy. I never thought chicken would be so tender. It was an extremely different experience than the overcooked version we eat which more resembles an eraser than meet.
We have a local branch of a Hawaii restaurant. They grind their own meat and by default, they server it pink in the middle. Oh boy. What juiciness. As compared to well done hamburger that is like show leather, this is flavorful and just plain at a different level of enjoyment.
I have now started to quick chicken just so. Not pink whatsoever, but a step before chewy and dry thing I used to cook.
And there is Alton Brown and cooking Pork to less than government recommended temperature.
I always have the health message in the back of my head as I to whether one day I am going to pay the price for this.
So with all the cooks and medical professionals we have here, what is the situation? Should one avoid such less than well done food and not every enjoy them as they can be enjoyed. Or is the risk overblown?
So one day I am taken to a Yakitori restaurant in Ginza, Tokyo and as usually, my Japanese cohorts order for me. Next thing I know, there is a piece of chicken in front of me that is basically pink. I hesitate to eat it at first but then worry about looking like a wimp . So I eat it.
Oh boy. I never thought chicken would be so tender. It was an extremely different experience than the overcooked version we eat which more resembles an eraser than meet.
We have a local branch of a Hawaii restaurant. They grind their own meat and by default, they server it pink in the middle. Oh boy. What juiciness. As compared to well done hamburger that is like show leather, this is flavorful and just plain at a different level of enjoyment.
I have now started to quick chicken just so. Not pink whatsoever, but a step before chewy and dry thing I used to cook.
And there is Alton Brown and cooking Pork to less than government recommended temperature.
I always have the health message in the back of my head as I to whether one day I am going to pay the price for this.
So with all the cooks and medical professionals we have here, what is the situation? Should one avoid such less than well done food and not every enjoy them as they can be enjoyed. Or is the risk overblown?