Wed, Mar-27-02, 17:55
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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I believe all preground meats come with a 'warning' label these days to cook to an internal temperature of 160 (or 170?)F ... All that "hamburger disease" or E.Coli warnings.
I use a meat thermometer and make sure it's up to 160F unless I grind the meat myself for that rare or medium stuff and let it rest for 10-15 minutes. Usually the temperature will rise a bit more, up to 170 if left in the oven with the door open.
I don't believe the type of meat makes a difference, just that preground meat is the ideal enviroment (LOTS of surface area for the little b*ggers to proliferate upon) so preventive cookery is key.
Hope this helps!
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