Michael said:On the topic of bacteria on boards - not as big of a deal
as everyone makes it. Scrape the board down, scrub with
soap, rinse and let dry. The wood will actually help kill
surface bacteria as it dries.
Wood has no bacteriostatic properties. You're better off
spraying on=20 (from separate containers) vinegar and
hydrogen peroxide. Scraping,=20 washing and rinsing it over
time will warp it. It's wiser to wax=20 and/or oil the wood,
lightly wash; really, more wipe, spray and hand=20 dry it.
Keeps the wood in better shape.
Quoted message said:Hanging pork? I take it you didn't grow up in LA or
Florida where the temperatures would foster growth.
Hanging meat *anywhere* not arctic will foster growth.
Quoted message said:You can age meat in mild temperatures for a few days and
it will improve texture, but if it's above 50 degrees,
it'll need to be cooked to 160 degrees for it to be safe.
Sorry. No. Virtually everything is dead by 140=B0F, and
those things=20 that aren't (listeria, etc.) won't be killed
by 160=B0F.
Quoted message said:These days a lot of us are cooking our beef and pork to
130 and 140 respectively and safe bacteria management is
key when not overcooking eats until well-doneness.
And some are cooking it to 110=B0F for Pittsburgh rare.
Since bacteria=20 are essentially a surface phenomenon, a
rare steak that hasn't been=20 punctured is virtually
sterile. A pork roast at 150=B0F is medium and=20 perfectly
succulent. It's not bacteria that's the old issue with
pork,=20 but trichinosis - a parasitic infestation. It's
been a long time since=20 there was a case of trichinosis
from store-bought pork. Decades and=20 decades.
And absolute bacterial kill isn't the goal, just a reduction
to a=20 level that our immune systems can handle. Like it
does all day long,=20 every day from bacteria inhaled,
eaten, picked up on hands, from=20 kissing - and stuff....
Quoted message said:Michael cooking4engineers.blogspot.comcooking4engineers.blogspot.comOpen ↗
To contradict your web site: Prime rib didn't used to mean
prime=20 grade. It was called that long before there were
meat grades.
Cooking the roast at 200=B0F won't give you any pan juices
to make your=20 "jus" from. It will also not give you any
maillard reaction browning=20 for that succulent taste that
crusting offers.
A vinaigrette with the ingredients you list won't form an
emulsion.=20 It'll be a temporary suspension.
You might want to look at a few books before writing much
more. Try=20 "On Food and Cooking" by Harold McGee.
"Professional Cooking" - Wayne=20 Gisslen. "Cookwise" -
Shirley Corriher.
Pastorio