I have been watching the Food Network, and I am confused about something. I have been told (by my butcher father and mother and by health experts) that when you cook hamburger, it has to be cooked through to avoid E-Coli. Got it. Now, when I see these restaurant burgers on tv, they are half raw! How can they do that without poisoning people??
I used to think that if you cook a steak you can have it pink in the middle because the bacteria is on the outside of the meat, so when you sear it, you remove the bacteria. OK. But even if you used fresh meat and made your own ground meat for burgers, you are mixing the bacteria into the meat and all through it, How is that different then??
I hope this made sense...I kinda rambled.