A steak haché is made from minced beef, which is formed into patties ready for cooking and originates from France. As there is an increased health risk due to minced meat having a larger surface area in contact with air, it is advisable to take precautions and mince the meat at the last moment before cooking. It is not a burger, although it takes their shape. In the area of fast food the pink 'slime' in burgers consist of a mixture of extracts of meat carcasses and tissues derived from the cut of lean beef and are added to increase profit. A steak haché is produced using prime cuts of beef.
Most steak haché are frozen in their shape to have a smooth side and a serrated side. It is advisable to cook the smooth side first, then the serrated one, and finish cooking on the smooth side. In terms of French food safety, an interdepartmental memo provides recommendations for cooking the steaks for the prevention of E-Coli for professional catering. This paper recommended that the steaks are cooked to 65°C (149°F) in the core. However, many countries such as the United States, Canada, the United Kingdom and Belgium, and various international organisations such as the World Health Organisation, advocate cooking to between 69°C (156.2°F) and 72°C (161.6°F). It is important to use a thermometer because the colour of minced beef is not a reliable indicator of done-ness.
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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