I thought the purpose of cooking meat was to kill bacteria and harmful things like E coli and salmonella, but don’t these things all die at the same temperature?
In: Chemistry
Not sure what meat has which bacterias in it and how they die…
But the different ways of cooking different meats is more about how tender the meat will be after the cooking process. If you cook a steak on a low-medium heat for a long time it will be rubbery and not very nice. Hot and short will have a nice outside and a soft, tender and sometimes almost raw inside.
Other meats have to be cooked for a long time at a slow temperature. Its about how the proteins in the meat react to the heat.
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