The Food Agency has once again instructed what a good burger steak is.
The steak of the hamburger is again in the headlines. Roni
Chefs who pilot burger restaurants do not quite understand the food agency’s instructions. According to the Food Agency, a medium hamburger steak has a risk of food poisoning.
Chef of Restaurant Dating Pub Topi Keskisarja Dare to say with very long experience that the danger is non -existent. His attention has not come to no one who has eaten in their restaurants who would have received food poisoning from the burger steaks fried in medium maturity.
According to the middle series, the danger is already tackled by the fact that beef minced meat comes from a trusted operator. In the restaurant, the finished steaks do nothing but to put salt and pepper on its surface, after which the steak is baked on a charcoal grill as a medium.
– In the slaughterhouse, hygiene is at a very high level and all the work steps are regulated. The meat coming to the restaurant is always fresh, Keskisarja says.
Social Burgerjint Mika Pikkis Tuomonen Sighs that the maturity of the steaks emerges at regular intervals. However, he reminds us that it is good to discuss hygiene at regular intervals.
– Food safety is important. But raw minced meat itself has no problem if only hygiene and cold chain are taken care of.
Tuomonen knows what he’s talking about, for he has been eating raw minced meat since childhood. Tuomonen’s mother used to put minced meat directly from the package, salt and pepper on top of crispbread. It was Little Mika’s delicacy. Once upon a time, Tuomonen has not become sore.
Among other things, the restaurateur of Burger & Wine restaurants Tony Brander It reminds us that Finland is certainly the most accurate control of Europe, which is a good thing in itself.
But he does not see the danger of burger steaks.
– I’m not worried about medium straps. There is always a risk in everything, for example in salmon.
Brander does not remember any cases in his restaurants where burger steaks would have become food poisoning.
Brander’s restaurants say that steaks are served as medium, as well as the customers of Tuomonen and the Central Series are informed of the maturity of the steak. And customers in all restaurants will, if they so wish, get their hamburger steak ripe.
However, why should a hamburger steak be eaten as a medium?
– As a medium, the steak keeps its juiciness and taste. Our steak is 220 grams. If it is roasted, about 25-30 percent will lose weight. If medium, there is about 10 grams of losses, Keskisarja says.
He recalls that most of the taste is in the muscle fluid. Of course, high quality hamburger steaks have a high fat percentage, so even a ripe steak is not a shoe.
Keskisarja states that if frozen steaks are used in the hamburger, they should be baked in that case.
– If there is a high quality minced meat, it is a waste of cooked it.
Keskisarja has once received food poisoning after eating oysters in Michelin restaurant in France.
– Still, I would consider more a risk of sushi buffer than eating oyster at the Välimäki restaurant.
Brander estimates that about 5 % of their customers want to eat a hamburger steak.
– The product will change a lot then. The medium steak stays juicy when it is baked correctly. The only exception is Smash steak, which becomes crispy.
Brander does not remember when he would have eaten red meat as anything other than medium.
– I’d rather pay attention to the cheapest hamburgers in the store. They don’t even have beef, he says.
Burger Lovers Finland Antti Suikkari is currently in Valencia, Spain, where medium mature steaks are more of a rule than an exception.
-In Spain, the whole concept of medium is very different from Finland and most of the medium burgers offered here would be brutal in Finland.
He admits that in Spain or in Finland, not everywhere would receive medium matures or closer to raw steaks.
“Probably I wouldn’t even eat a hamburger in a restaurant where I can’t rely on the professional skills and self-monitoring of the authors and the quality of the raw materials,” says Suikkari.