![]() ![]() I tasted different ingredients separately, together, and on meat to get an idea of how they interact. Study the idea behind the rubs and sauces – that is the balance of the four S’s: sweet, savory, spices, and spicy. Here are a couple of links that discuss the effects of the ingredients in BBQ: (where we are right now) ģ. Record the reactions of people eating too.Ģ. Here in Denver, the dryness and low air make a difference in how things taste (and cook). ![]() Make careful notes of each one you make or have made, and include your reactions. I counted 145 different bottles of BBQ sauce at my local ACE hardware. There are test kits available to use on ceramics for these components:Ĭlint, there are very many recipes for rubs, sauces, and mops on the internet. In the 1970s, a Canadian researcher published a study stating that he had found high levels of aluminum in the brains of Alzheimer’s patients.Ĭeramic coatings are based on silica sand which some can have heavy metals like lead and cadmium and especially if colored red. Hexavalent chromium is extremely toxic, so trivalent chrome or tri-chrome tends to be more popular for modern applications.Īluminum will release oxides of aluminum when heated and be harmful to health. The electroplating chemicals for both processes are toxic and regulated in many countries. Either hexavalent chromium or trivalent chromium may be used to produce chrome. Hence, you must be careful before cooking in such utensils.Īny Chrome plated metal: Chrome is a thin electroplated coating on metal and will delaminate when exposed to heat. The toxic zinc oxide can also permeate the food being cooked and when ingested can cause multiple healthĬopper /brass: cooking salty food in copper vessel is not advised simply because iodine present in salt quickly reacts with copper, which releases more copper particles. ![]() Some metals are not safe for construction of or modifications to cooking (smoking) devicesĪny metal that has been galvanized will release zinc oxide vapor when exposed to heat that are toxic /poisonous that can be life threading when inhaled. My comment here is not following a particular thread, but only offered as enlightening on construction or modification of existing smokers / grills. When the meat is ground, these are spread thoughout the meat and it must be cooked to a high temperature of 160☏ to make sure it is safe. Most bacteria and pathogens live on the outside of the meat. What about appetizers that use ground beef or pork?Īnything that uses ground beef or pork must be cooked to at least 160☏ in order for it to be safe. making a better finished product that is, in fact, safe to eat. I have always cooked pork to 140-145 as do most other chefs and recently the USDA changed their safe temperature to only 145☏ for all cuts of pork that are not ground. Some food is just not very good when cooked to the recommended safe temperature.įor years, the USDA recommended to cook pork to 160☏ which yielded a very dry, tough, tasteless pork loin, pork tenderloin, pork chop, etc. This is sometimes because the risk is low or it is strongly believed that the USDA is overshooting the safe done temperature. Some cuts or types of meat are recommended to be cooked below what is recommended by the USDA. They must be cooked to a much higher temperature to break down the meat, melt the fat and collagen and make them tender. ![]() Many cuts such as brisket and pork butt are safe to eat at a relatively low temperature however, they are still tough as leather at that temperature. Just because a piece of meat is safe at a certain temperature does not mean it is tender yet. Why is there a difference between USDA safe finished temperature and the Chefs recommended finish temperature? You are looking for 195☏ when the ribs are done and tender. If you want to check pork ribs for temperature, place the probe between the bones making sure to not touch the bone. ![]()
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