Under cooked chicken liver (pate) and food poisoning
Posted 08 March 2012 - 01:25 PM
"University of Aberdeen scientists bought raw chicken livers from a typical range of supermarkets and butchers over a two-year period and, after testing in the lab, discovered the bug Campylobacter in 81% of them."
Posted 08 March 2012 - 01:47 PM
Edited by slkinsey, 08 March 2012 - 01:50 PM.
Posted 08 March 2012 - 06:31 PM
Since I started this I guess I'll pick some livers up and make some more pate, and cook hot checking the internal temp to see what they look like at 48c for my own info. I'll pull livers out at timed intervals, let them rest a minute and check. Call me curious and a bit paranoid when it comes to food poisoning. Last time I made this with input from that topic it was so good, worth doing just to enjoy it again.
Actually with an 80% infection rate if it was a real problem you'd think we would have heard about it by now.
Edited by larryroohr, 08 March 2012 - 06:33 PM.
Posted 08 March 2012 - 09:29 PM
Posted 09 March 2012 - 12:39 AM
BBC link about catering food poisoning from chicken liver pate
Captain Jack Sparrow
Posted 09 March 2012 - 08:40 AM
Nope. It's equal parts ground pork and pureed chicken liver with shallots, fish sauce, sugar, salt and 5-spice. It's a crumbly spreadable pate, kind of in-between the spreadable mousse style and the sliceable country style.
I'm not familiar with the Momofuku recipe. But there could be some curing salt added to keep the interior pink and to more effectively kill off the nasties. Most of the pâté recipes I come across use a little Prague #1.