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There's a lesson in that first few sentences. Of course eating out is risky as it's a black box where you get food for putting money in it. You're not guarantee
by indigo0086 3y ago
There's a lesson in that first few sentences. Of course eating out is risky as it's a black box where you get food for putting money in it. You're not guaranteed quality or safety in the more subtle sense
- hughesjj 3y agoSo far, to my knowledge, I've gotten food poisoning from something I cooked for myself exactly once, and that's because my 12 year old dumbass brain thought microwaving a steak for a few minutes was a valid was a valid way to cook it Almost every time I've actually gotten sick from food has been eating out. I've also seen some close calls like when my fiancee was served 'rare' pork... Which isn't a culinary thing.
- Two4 3y agoyou microwaved a steak?!!
- deleted 3y ago[deleted]
- adrian_b 3y agoRoasting meat in a microwave oven (without water in a covered glass vessel) is a valid cooking method, which provides tasty meat in a perfectly reproducible way and in a shorter time than traditional cooking. Nevertheless, for good results it must be done at a low power (I use 440 W in a 1000 W oven) and a long time, e.g. 20 to 25 minutes for chicken, about 30 minutes for turkey and more for pork/beef. For organs, e.g. livers, hearts, gizzards, a somewhat shorter time is enough. When done for the first time, experiments are needed to determine the optimal power and time, which depend on the type of oven and on the amount and kind of meat. Once determined, the results will always be the same and the meat is very tasty, because it loses nothing, except a part of the water content (roasted meat has typically 2/3 of the weight of raw meat, due to water loss). The meat should be microwave-roasted after removing the bones, and preferably after being cut in bite-sized pieces, which will avoid too violent steam expulsions if the power level is set too high.
- bilekas 3y agoThis is an uncomfortable amount of information around microwave cooking meat for me..
- sigilis 3y agoIt’s a reasonable thing to try for someone who doesn’t know how to cook a steak and may have been expressly forbidden from using the stove. Plus he was twelve, definitely in the age range where such errors are the expected product of experimentation in an unfamiliar world.
- carlob 3y agohttps://www.youtube.com/watch?v=J4tIPFD7W3Q https://www.youtube.com/watch?v=J4tIPFD7W3Q Somebody microwaved a whole brisket, and it was surprisingly good.
- Two4 3y agoI'm shocked, I would never expect a microwave to make anything other than grey, chewy meat
- lupusreal 3y agoPeople get unreasonably squeemish about microwaves. There's nothing wrong with them. Frozen TV dinners suck but that's something different.
- Avalaxy 3y ago> I've also seen some close calls like when my fiancee was served 'rare' pork... Which isn't a culinary thing. Don't let the Germans know https://en.wikipedia.org/wiki/Mett https://en.wikipedia.org/wiki/Mett
- Xylakant 3y agoSome teams I worked with would ritually celebrate Mettwoch every Wednesday (Mittwoch).
- glitchc 3y agoThat's called the sous la vie style of cooking, gaining popularity in busy North American households every decade.
- tremon 3y agoAre you referring to https://en.wikipedia.org/wiki/Sous-vide https://en.wikipedia.org/wiki/Sous-vide or am I missing the joke here?
- saiya-jin 3y agoI presume you meant 'sous vide', aka stewing stuff in plastic bags. When talking about various chemical crap in food and around it, I find it hilarious that folks consider baking food they eat in plastic bag as something to not even pause and think about healthwise
- civilitty 3y agoIf you’re concerned about the plastic you can use reusable silicone bags.
- steveBK123 3y agoExactly. It is surprisingly hard to give yourself food poisoning if you cook for yourself. On the other hand, like you, essentially every food poisoning I've had was dining out. Suburbs with lax food safety enforcement, city with some of the most rigorous inspection regimes in the country, wherever. Once my wife & I both got food poisoning ordering completely different food, as though the entire food station was contaminated.
- potatopatch 3y agoIt's extremely common to get food poisoning at home, and for many people/cases it is indistinguishable from the flu. Who separates meats in their fridge and on their cutting boards, dates the opening times of items, etc? Similarly, a home dishwasher doesn't actually sterilize anything, which is why its safer AFA chemicals. It's just providing the hope that small doses of something you've already interacted with won't cause sickness. But once you've been sick from some contamination you won't really notice it, but guests might. Some restaurants run the same way as typical homes, and will be universally contaminated and someone who eats out regularly with variety is going to have similar consequences to being a guest in houses all over town..
- XorNot 3y agoEveryone I've ever known? Who doesn't separate meat in their fridge, and who's keeping so much in there at one time that this is a problem? Dating opening times is going too far IMO: if it's open, and longer then 7 days in the fridge you toss it. Which is to say, if you can't remember when you opened it, that's also a good sign not to eat it. It's not like any of this is hard to do. Although this: > a home dishwasher doesn't actually sterilize anything, is not really a statement on anything. "Sterilize" is a very specific term which means you did a process which is guaranteed to kill extant micro-organisms and viruses. But the reason hand-washing is so effective at preventing disease is that it doesn't necessarily kill them, but soap will wash them off surfaces very effectively. They're still alive, but they're in the sewer. Commercial dish washers aren't designed to sterilize either - they're designed to get things clean as fast as conceivably possible (i.e. single digit minutes, not hours). The converse of this is the problem with old rice: reheating rice is periless, because while it will kill the bacterial contamination, the toxins remain and that's what will make you feel sick if you eat it.
- dghughes 3y agoYou sound like you have the traditional Hughes sensitive gut. Welcome to the family.
- drcongo 3y agoI have a shellfish allergy, every meal out is like a game of Russian Roulette
- ceejayoz 3y agoRare pork is absolutely a thing. https://www.seriouseats.com/case-for-raw-rare-pink-pork-food-safety https://www.seriouseats.com/case-for-raw-rare-pink-pork-food... Food safety is a matter of both temperature and time (https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#toc-sous-vide-chicken-and-food-safety https://www.seriouseats.com/the-food-lab-complete-guide-to-s...), and we’ve all but eradicated trichinosis in commercially available pork.
- fedeb95 3y agoexactly, you can have problems also with rare beef
- clan 3y agoRare pork is most certainly a thing! You are missing out. The scare of pork is the risk of trichinella. To such such a degree that some speculate that is why Muslims have codified it as haram. Trichinella is practically non-existant in domestic pigs in EU due to regulation/industry. In the US you should take more care. You should however remember that cooking food safely is not a magic temperature but a function of temperature and time. The threshold for pork is then 63C because mostly everything unwanted is dead at that temperature. But if you keep it at a lower temperature but for a longer time you will have the same effect. An easy way to do this is using "sous vide". Simply put a water bath at a constant temperature. This has the advantage that if you vacuum your meat it can go into the water straight from the freezer without defrosting first. I usually add one hour to the sous vide time to allow for defrosting time. So I usually sous vide pork chops (from the neck) at 54C for some hours and then pan sear to finish the crust. With quality pork I honestly find this superior to a regular bovine steak! See: https://en.m.wikipedia.org/wiki/Trichinella https://en.m.wikipedia.org/wiki/Trichinella https://douglasbaldwin.com/sous-vide.html#Safety https://douglasbaldwin.com/sous-vide.html#Safety
- MichaelRo 3y agoI'm self-administering (unwittingly) mild food poisoning pretty regularly because I can't throw away food, particularly food that I spent precious time on cooking it myself. Like a big pot of soup, some fried meat and whatever side dish like cooked cabbage. The idea is to spend the unpleasant cooking time once, put it all in the fridge then for a few days at least the whole effort is just to retrieve servings and heat them before eating. Most of the times I finish what I cooked before starting to spoil but even spoiling isn't very sudden. Like I ate 5 days old soup yesterday and tasted a little funny but it was all good, no side effects. There's still a bowl left at the bottom of the pot today and by the time I'm hungry it's too late to start thinking and waiting for alternatives so what the heck. What doesn't kill you makes you stronger I guess. Therefore it happens sometimes that I wakeup at 2 AM with an acute feeling that a bowel evacuation is imminent if you know what I mean :)
- NumberWangMan 3y agoThe trick is to once every couple of days when it's starting to get to that point where it'll go bad soon, take it out, and re-cook it somehow to kill any bacteria. This could be tossing soup back on the stove, or microwaving veggies steaming hot. Also, it helps a lot to have strict sanitary standards for yourself, like always using a clean, fresh utensil to scoop out your servings. Or if you use the same one, start from the most-recently cooked food and end at the oldest, so you're not potentially introducing bacteria or mold from older stuff into newer stuff. I eat leftovers sometimes up to maybe 10 days at max, but I am pretty good at avoiding any issues from it.
- saltcured 3y agoFor soups and stews, a useful approach is transfer into smaller single-serving containers to freeze. Then you can take out one serving at a time to thaw and reheat while the rest can stay frozen for many weeks. You just have to cool it first so you don't overload the freezer with too much energy at once. We cool the pot, then divide and refrigerate the smaller containers overnight before transferring to the freezer the next morning. We put our whole soup pot into a cold water bath to rapidly cool it. When the water warms appreciably, drain and replace with cold water again. Sometimes we put ice or those sealed gel ice packs into the bath to really accelerate the process.
- james_david 3y agoI have to disagree, a person should be (and, at least to an extent is) guaranteed safety when dining out. Food safety regulations serve this purpose. They are probably not sufficient, admittedly, and ought to be updated to address such concerns as this paper raises, but every so often it impresses me that we have found a way for total strangers to create a thing that you voluntarily ingest without a second thought. We've accomplished an pretty astonishing modicum of safety and thereby trust in food service.
- sshine 3y agoYour statement is different in that it contains a "should": The reason food safety regulations exist and are much stricter than what you need to apply at home is partly because it affects people at scale, and partly because individuals have no control of it. So exactly because dining out can be unsafe, food safety should be strictly regulated ("guaranteed"). It seems that the disagreement is mostly how many expectations someone can put into a "guarantee". > We've accomplished an pretty astonishing modicum of safety and thereby trust in food service. I completely agree. But I also want to add that it's an unstable equilibrium: Some years apart you get some scandal where someone kept meat mostly frozen for 30 years.
- mckn1ght 3y agoSome people don’t understand that there are the letter and spirit of the law, and then there are the application and enforcement, and there is some flux in the middle of it all. People are imperfect, and people are the ones washing dishes, preparing food, and enforcing the health code. Things slip through the cracks at a nonzero rate. If that bothers you, you just have to remember the old adage: “if you want something done right, diy.”
- arghwhat 3y agoNote that it is a professional blackbox with regular oversight and heavy regulations (depending on area). Cooking at home is certainly transparent in comparison, it is also the work of a usually incompetent amateur with no proper training, zero oversight and zero regulations to adhere to. Where I live, the former is far more trustworthy, with home dining only winning on price and ingredient choice - not safety.