ground lamb kafta - done?

[Anonymous]

E Coli is killed at 155, so maybe they cook it right to that temp which avoids going all the way to 160 when the pink would be eliminated completely. Recommendation is cooking to 160 to ensure all bacteria is killed.

As to the question about surface bacteria, dry aged meat is a perfect example of this. The outside of dry aged meat is the nastiest thing you will see and you would not want to eat that, plus it smells rank. But once it's trimmed away, the interior remaining meat is amazing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Koftas should be cooked through.The curry they are soaked in or the dips that accompany should take care of any resulting dryness because they are well done.

Usually fried - so I am guessing it was done on high heat and the outside got cooked faster than the inside.

Curry on kafta/kofta? Wrong cuisine.

Therefore, I also mentioned that the dip they are served with. South Asians Kofta are in curry, Middle Eastern are served with dip. In any case, ground meat needs to be cooked through, unlike steak.

http://en.wikipedia.org/wiki/Kofta

[Anonymous]

If it was halal meat, it's probably cleaner than our mass-produced ground beef. In any event, the risk is small.

[Anonymous]

Restaurant is run by Christian Arabs; not hallal meat. Interestingly, lots of hijabis eat there.

Actually, my niece got ill eating hallal meat, so not sure I buy that argument.

[Anonymous]

Anonymous wrote:Restaurant is run by Christian Arabs; not hallal meat. Interestingly, lots of hijabis eat there.

Actually, my niece got ill eating hallal meat, so not sure I buy that argument.

Halal meat is like organic in a lot of ways. Smaller farms, strict requirements on feed, care, slaughter, and production, from field to shelf. A person slaughters the animal, not a machine, so it's a slower and smaller process in general. The animal must be dead before further processing occurs. No other animal should see the animal be slaughtered. The meat cannot be processed anywhere near non-halal meat.

Nothing has zero risk, but organic, kosher, and halal generally have less risk. At least here in the US. Halal production in the UK is massive. And the more massive, the more risk of contamination.

[Anonymous]

I got ecoli from a pink burger. Spent 30 days in the hospital and had kidney failure. I'm 5'8" and was down to 100lbs. I don't eat pink groumd meat unless I've ground it myself.

Get ecoli folks and you will never look at ground meat the same.

[Anonymous]

Anonymous wrote:If it was halal meat, it's probably cleaner than our mass-produced ground beef. In any event, the risk is small.

Sorry, to bust your bubble, but Halal meat just means the way the animal is butchered - sharp knife and particular veins etc - so the animal has least suffering while the butcher recites some sacred words. It is not necessarily cleaner.

I would assume that Kosher meat would be a lot cleaner.

http://en.wikipedia.org/wiki/Halal#Dhabihah:_method_of_slaughter


- neither Muslim, nor Jew.

[Anonymous]

Anonymous wrote:If it was halal meat, it's probably cleaner than our mass-produced ground beef. In any event, the risk is small.

I've seen some skanky Halal meat. I saw some Halal meat at the International grocery when looking for ground lamb and it looked straight up rotten.