istanbul street food | ground beef with cleaver recipe | turkey street food\r
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Ground meat (called mince or minced meat outside North America) is meat finely chopped by a meat grinder or a chopping knife.\r
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A common type of ground meat is ground beef, but many other meats are prepared ground in a similar fashion, including pork, lamb, and poultry. In South Asia, both lamb (mutton) and goat meat are also minced to produce keema, though the process of mincing is manual.\r
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Ground meat has food safety concerns not associated with whole cuts of meat. If undercooked, it can lead to sickness and food poisoning. In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any berial contamination is on the outer surface of the meat. When meat is ground, berial contamination from the surface can be distributed throughout the meat. If ground beef is not well cooked all the way through, there is a significant chance that enough pathogenic beria will survive to cause illness, moreover the warming will speed the reproduction of beria.[1][2] Undercooked Jack in the Box hamburgers contaminated in this manner were responsible for four deaths and the illness of hundreds of people in 1993.[3]\r
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To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. A new United States National Research Council report reviewed the scientific basis of the Departments ground beef safety standards, evaluated how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looked at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program.[4] The report found that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of food-borne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.\r
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A cleaver (Japanese: クリーバー) is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knifes broad side can also be used for crushing in food preparation (such as garlic).\r
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Cleavers are primarily used for cutting through thin or soft bones and sinew. With a chicken, for example, it can be used to chop through the birds thin bones or to separate ribs. Cleavers can also be used in preparation of hard vegetables and other foods, such as squash, where a thin slicing blade runs the risk of shattering.\r
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Cleavers are not used for cutting through solid, thick and hard bones[1] – instead a bone saw, either manual or powered, is used.\r
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Cultural references[edit]\r
Cleavers occur with some frequency in traditional Chinese thought.\r
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An old Daoist story on the proper use of a cleaver tells of a butcher who effortlessly cut ox carcasses apart, without ever needing to sharpen his cleaver. When asked how he did so, he replied that he did not cut through the bones, but rather in the space between the bones.[2]\r
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In explaining his ideal of junzi, Kǒng Fūzǐ remarked Why use an ox-cleaver to carve a chicken? on the futility of the common people seeking to emulate noblemen.
Abone Olun ►goo.gl/xDyp3Y Subscribe ►goo.gl/xDyp3Y\r
\r
Ground meat (called mince or minced meat outside North America) is meat finely chopped by a meat grinder or a chopping knife.\r
\r
A common type of ground meat is ground beef, but many other meats are prepared ground in a similar fashion, including pork, lamb, and poultry. In South Asia, both lamb (mutton) and goat meat are also minced to produce keema, though the process of mincing is manual.\r
\r
Ground meat has food safety concerns not associated with whole cuts of meat. If undercooked, it can lead to sickness and food poisoning. In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any berial contamination is on the outer surface of the meat. When meat is ground, berial contamination from the surface can be distributed throughout the meat. If ground beef is not well cooked all the way through, there is a significant chance that enough pathogenic beria will survive to cause illness, moreover the warming will speed the reproduction of beria.[1][2] Undercooked Jack in the Box hamburgers contaminated in this manner were responsible for four deaths and the illness of hundreds of people in 1993.[3]\r
\r
To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. A new United States National Research Council report reviewed the scientific basis of the Departments ground beef safety standards, evaluated how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looked at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program.[4] The report found that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of food-borne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.\r
\r
A cleaver (Japanese: クリーバー) is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knifes broad side can also be used for crushing in food preparation (such as garlic).\r
\r
Cleavers are primarily used for cutting through thin or soft bones and sinew. With a chicken, for example, it can be used to chop through the birds thin bones or to separate ribs. Cleavers can also be used in preparation of hard vegetables and other foods, such as squash, where a thin slicing blade runs the risk of shattering.\r
\r
Cleavers are not used for cutting through solid, thick and hard bones[1] – instead a bone saw, either manual or powered, is used.\r
\r
Cultural references[edit]\r
Cleavers occur with some frequency in traditional Chinese thought.\r
\r
An old Daoist story on the proper use of a cleaver tells of a butcher who effortlessly cut ox carcasses apart, without ever needing to sharpen his cleaver. When asked how he did so, he replied that he did not cut through the bones, but rather in the space between the bones.[2]\r
\r
In explaining his ideal of junzi, Kǒng Fūzǐ remarked Why use an ox-cleaver to carve a chicken? on the futility of the common people seeking to emulate noblemen.
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