Cook meat at what temperature?

[SeekinTruth]

I could swear that there were excerpts on the forum about cooking meats at high heat causing glycation (the proteins in the meat becoming glycated) but I cannot find it now. The risk of microbial illness from improperly cooked meat is a very good point. But if someone has the time, you might want to search the forum about the negative effects of cooking meat at high heat. Getting the food to cook properly for microbial safety does NOT necessarily mean using a high flame.

 

[Gonzo]

I could swear that there were excerpts on the forum about cooking meats at high heat causing glycation (the proteins in the meat becoming glycated) but I cannot find it now. The risk of microbial illness from improperly cooked meat is a very good point. But if someone has the time, you might want to search the forum about the negative effects of cooking meat at high heat. Getting the food to cook properly for microbial safety does NOT necessarily mean using a high flame.

Absolutely. The safe temperature for pork is only 71 degrees C (160 degrees f). Since water boils at 100 C, we're talking about a temperature much lower than that.

@Megan, 3D Student thanks for explaining the browning deal. Totally understand the hesitation in feeding cat something potentially dangerous.

Heh, perhaps the universe is forcing humans to take their time preparing meals to remain healthy by creating hazards from trying to rush things along with higher temperature cooking. The potential harm from high heat cooking adds validity to a few old idioms:
- speed kills
- haste makes waste
;)

Although it takes longer to get up to safe temperatures in a slow cooker (much faster in a pressure cooker), I always find the wait well worth it.

Gonzo