7 September, 2016
How To Make Mind-Blowingly Delicious Burgers With Sous Vide
The rare burger has become the ultimate in gourmet fast food and the market for them has grown exponentially over the past few years. You can barely pick up a magazine recently without some kind of homage to undercooked minced beef in a bun. There seems to be growing confusion about what is and isn’t allowed when it comes to the safe preparation and cooking of burgers. The risk of E coli 157 is present in minced beef and special preventative measures need to be put in place to ensure that all of this bacteria is killed. Microbiologists claim that in order to kill all bacteria, the patties need to be cooked to a core temperature of 75C for 30 seconds. This inevitably means the burgers will be well done.