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Whatever. We are talking about home, not professional. These recipes sites and books are for home cooks too. Anyway, not worth discussing this modern BS, professionals cooked meet for millenniums without any thermometers.
Well that’s kind of a strange, over the top response in a simple discussion about thermometers, especially when you aren’t being attacked in any way.
I sincerely hope that you are able to sort out your issues and have a better day.
One may cook "without a thermometer" but with some form of thermostatic control.
Ex: oven, or sous vide.
Another temperature regulator is the pressure cooker - won't get higher than the temperature of the pressurized steam.
A double boiler (pot suspended over a pot of boiling water) will limit the temperature to whatever is boiling temperature for your location (altitude).
And there are electric appliances like the Instant Pot, which has a thermostat and timer function. (I.P. is a good choice, since it is insulated and saves on fuel / energy)
Wild meat does need to be cooked thoroughly because of the possibility of all sorts of parasites. Trichinosis in Bear meat, wasting disease in deer, etc. etc. etc
Poultry will go rancid quickly, so salmonella in chicken is a quick example.
Domestic beef is very safe as the animals are vaccinated and cared for medically, domestic pork is also very safe, but wild boar or feral hogs can carry any number of diseases
I flippantly stated, "stick a knife in it and if it bleeds, it ain't done", which is true, but incomplete. When done, the juices will run clear, so this is a good way to check turkey or chicken or pork.
Chef's will poke the meat with a finger to that's the doneness of a steak. A soft tender steak is rare or medium rare, one that is stiff and hard is well done.
Being aware of food safety, especially if you don't have refrigeration is a good idea. Food borne illnesses and pathogens do kill people every year, even with all modern safety regulations and conveniences, so learning to really be able to cook is a good idea.
The chronic wasting disease in deer is due to misfolded proteins - prions. Equivalent of mad cow disease
The prions won’t be destroyed by long cooking: they can’t be destroyed easily and safely
Read about the temperatures and pressure needed to destroy them.
Everyone should be aware of it in survival situations.
We are all in danger even now as CWD is becoming very widespread and waters, soil, etc get contaminated
I was raised eating wild game. Any animal that did not act 'true to its nature' was avoided. If it was deemed a danger, it was killed, but never used. It was burned, then the remains buried. Our great fear was rabies.
For a while, my mother cooked in a wood stove. She knew how much wood, and what kind of wood, she needed to get the food cooked. When the ranger station got gas, she said she burned everything until she became accustomed to the gas stove. We never ate anything that was not well done. Meat that was not well done was considered dangerous.
She learned to cook just enough. There was no refrigeration. Our livestock took care of any leftovers.
When we moved to civilization, my mother was horrified to see our neighbors washing eggs. She would shake her head and say 'They are taking the bloom off. Now the eggs will go bad and make them sick'. I later found out that she was correct.
I keep wondering why I would want to be so worried about getting sick from meat in such a post apocalyptic world. I mean how long would you want to live that way anyway?
I keep wondering why I would want to be so worried about getting sick from meat in such a post apocalyptic world. I mean how long would you want to live that way anyway?
Yeah, reminds me of people who were so concerned about building and stocking bunkers to survive a nuclear holocaust. I mean…wouldn’t you rather just go immediately?
I keep wondering why I would want to be so worried about getting sick from meat in such a post apocalyptic world. I mean how long would you want to live that way anyway?
a fascinating and disgusting article, but i think this is more how it would end up, as opposed to cooking meat to a government-certified temperature:
Speth has suspected for several decades that consumption of fermented and putrid meat, fish, fat and internal organs has a long and probably ancient history among northern Indigenous groups. Consulting mainly online sources such as Google Scholar and universities’ digital library catalogs, he found many ethnohistorical descriptions of such behavior going back to the 1500s. Putrid walrus, seals, caribou, reindeer, musk oxen, polar bears, moose, arctic hares and ptarmigans had all been fair game. Speth reported much of this evidence in 2017 in PaleoAnthropology.
In one recorded incident from late-1800s Greenland, a well-intentioned hunter brought what he had claimed in advance was excellent food to a team led by American explorer Robert Peary. A stench filled the air as the hunter approached Peary’s vessel carrying a rotting seal dripping with maggots. The Greenlander had found the seal where a local group had buried it, possibly a couple of years earlier, so that the body could reach a state of tasty decomposition. Peary ordered the man to keep the reeking seal off his boat.
Miffed at this unexpected rejection, the hunter “told us that the more decayed the seal the finer the eating, and he could not understand why we should object,” Peary’s wife wrote of the encounter.
I keep wondering why I would want to be so worried about getting sick from meat in such a post apocalyptic world. I mean how long would you want to live that way anyway?
I lived off grid, cooking over a camp fire, growing my own vegetables and shooting small game, for many years and would do it again post SHTF and be very happy doing it, does that answer your question??
I lived off grid, cooking over a camp fire, growing my own vegetables and shooting small game, for many years and would do it again post SHTF and be very happy doing it, does that answer your question??
That's not the part of "post-apocalyptic" that bothers most people.
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