Anonymous
Post 08/10/2014 01:32     Subject: Re:ground lamb kafta - done?
Anonymous wrote:I grew up eating pink ground meat, but it is especially subject to bacteria so it is best to cook it through. Because it is ground up the bacteria is mixed throughout the meat. A steak only needs to be cooked thoroughly on the surface because any bacteria is on the surface.


Is this true -- wouldn't bacteria on the surface of a steak be able to penetrate the inside in any way? I'm sure there are some porous surfaces -- no? I still get everything well done, but would love to know if anyone has insight on this.
Anonymous
Post 08/09/2014 23:36     Subject: Re:ground lamb kafta - done?
I grew up eating pink ground meat, but it is especially subject to bacteria so it is best to cook it through. Because it is ground up the bacteria is mixed throughout the meat. A steak only needs to be cooked thoroughly on the surface because any bacteria is on the surface.
Anonymous
Post 08/09/2014 19:56     Subject: Re:ground lamb kafta - done?
Anonymous wrote:
Anonymous wrote:It was a GROUND meat mixture that included beef.


OP, I agree with you. Ground meats shouldn't be pink inside. Steaks and chops fine, but burgers, kafta at a restaurant would give me pause.


Ground meat shouldn't be pink -- really? Aren't there a lot of people who eat burgers medium? Not being snarky -- I'm actually asking because I order all meat well done -- burgers or steaks -- and as you'd imagine I get lots of looks or comments about being unsophisticated; I thought that applied to burgers and steaks equally?
Anonymous
Post 08/09/2014 11:58     Subject: Re:ground lamb kafta - done?
These were middle eastern koftas, but south asians also use the term as well for a somewhat different preparation.

Anyway I am alive - no ill effects so far!
Anonymous
Post 08/09/2014 11:54     Subject: ground lamb kafta - done?
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.
Anonymous
Post 08/08/2014 23:15     Subject: ground lamb kafta - done?
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.
Anonymous
Post 08/08/2014 22:25     Subject: Re:ground lamb kafta - done?
Anonymous wrote:It was a GROUND meat mixture that included beef.


OP, I agree with you. Ground meats shouldn't be pink inside. Steaks and chops fine, but burgers, kafta at a restaurant would give me pause.
Anonymous
Post 08/08/2014 19:11     Subject: ground lamb kafta - done?
Yes. Most places leave it a little pink in the middle. Not super pink.
Anonymous
Post 08/08/2014 08:07     Subject: Re:ground lamb kafta - done?
It was a GROUND meat mixture that included beef.
Anonymous
Post 08/07/2014 16:13     Subject: ground lamb kafta - done?
I always order my beef and lamb medium rare. Never medium and never well. Sacrilege.
Anonymous
Post 08/07/2014 16:12     Subject: ground lamb kafta - done?
oops...problem with ground meat is surface bacteria is mixed inside the meat when the meat is ground which if not cooked to medium can pose a bacteria risk.
Anonymous
Post 08/07/2014 16:10     Subject: Re:ground lamb kafta - done?
Anonymous wrote:It was a mixture of lamb and beef.

I have always eaten pink lamb and beef, but know it is now frowned on.


By whom? Ground beef, yes, if it wasn't ground within a few hours because. With steak any harmful bacteria is destroyed when the meat is seared. No self-respecting restaurant prefers to serve lamb or beef steaks beyond medium rare.
Anonymous
Post 08/07/2014 15:09     Subject: Re:ground lamb kafta - done?
It was a mixture of lamb and beef.

I have always eaten pink lamb and beef, but know it is now frowned on.
Anonymous
Post 08/07/2014 15:06     Subject: ground lamb kafta - done?
Anonymous wrote:I ordered a kafta sandwich (mixed ground lamb and beef) at a restaurant today. I took a bite - it was pink inside. I asked at the counter. They said that they would redo it and gave me something to eat gratis while I waited. They brought me a new sandwich (I cut into it, but did not eat it - it was similarly pink). I was so full from the goodies they had given me while I waited that I just dumped the sandwich and didn't say anything (they were so sweet about the whole thing).

My question is - are kaftas just this color? I grew up eating meat this color, but was under the impression it was no longer the done thing.

I am generally healthy and am not pregnant, so am not worried about the one bite I took - just curious.


I am assuming that you were eating lamb. Lamb, even ground lamb, is best prepared to medium rare in my opinion. That would make it pink. I would consider anything else overcooked. Here's a recipe on epicurious for ground lamb for comparison.

http://www.epicurious.com/recipes/food/views/Curried-Lamb-Burgers-with-Grilled-Vegetables-and-Mint-Raita-242691
Anonymous
Post 08/07/2014 14:58     Subject: ground lamb kafta - done?
I ordered a kafta sandwich (mixed ground lamb and beef) at a restaurant today. I took a bite - it was pink inside. I asked at the counter. They said that they would redo it and gave me something to eat gratis while I waited. They brought me a new sandwich (I cut into it, but did not eat it - it was similarly pink). I was so full from the goodies they had given me while I waited that I just dumped the sandwich and didn't say anything (they were so sweet about the whole thing).

My question is - are kaftas just this color? I grew up eating meat this color, but was under the impression it was no longer the done thing.

I am generally healthy and am not pregnant, so am not worried about the one bite I took - just curious.